simply homemade…

Today’s post is not about recipes that I made,but my mom’s! She always used to make her own bread,plant  peppers and herbs in that little balcony that I remember,since I was kid! That little balcony is full of plants,any kind! Olive tree,pepper,apricot,basil,parsley..


 Months ago,she start making her own liqueur with different flavors,that you would never imagine how amazing they taste!I have to say,that I always add them on my desserts! I love the taste of liqueur in them..!

I tried a lot to find substitute for some liquors that we use in Greece and how to translate some  ingredients,but  I gave up! So,whoever wants to  have a good time with some of those liqueurs(always responsibly!) here are the recipes!

  How to make the  mint digestive liqueur with the unique aroma:

  • 1 lt of ouzo
  • a batch of mint
  • 2 cups of sugar
  • 1 nutmeg
  • 1/2 cup of lemon juice (it helps the liquor to keep the color bright)

Mix all the ingredients and keep them in a dark place in the kitchen. Shake it once a week.

Taste it,if it’s too sweet,add more ouzo,if it’s too hard,add more sugar syrup.

It’s really good after a good meal as a digestive and helps with the heartburn.

Why not end up your meal with the taste of mint?

Amazing orange liqueur:

  • 1 lt raki
  • 5-6 Satsuma(it’s like orange but a little bit bitter.You can use oranges,or tangerine instead)
  • 2-3 cloves
  • 1-2 cinnamon sticks

For the syrup:

  • 3 cups sugar
  • 1 cup water

Put all the ingredients in a jar and keep them in a dark,cool place for 10 days.

After that,we make the syrup,and when it’s cool down we add it into the aromatic liquor and we drain the Satsuma.

Keep it for  10 more days and is ready to serve!

Ginger-lemon liqueur:

  • 5 organic lemons,if possible
  • 5 cups sugar
  • 5 cups raki
  • 2-3 ginger leaves
  • 1-2 strands of saffron
  • 1-2 seeds of cardamon

In a jar put the herbs,spices,raki and the lemon peels.Not the white part,because it will be bitter.Let it for 5 days.

In a saucepan,add the sugar and the lemon juice and we’ll make a syrup.

Drain the spiced and help liqueur and with what left add it into the syrup.

Let it for 5 more days and it’s ready to enjoy it!

**Raki is a hard liquor,that produced in Greece,Turkey and Eastern Europe.

orange-jasmine liquor,lemon liquor and mint

orange-jasmine liqueur,lemon liqueur and mint

Recently she made her own jarred tuna just like the canned. The critics ( my brother and my dad!) said that it tastes unbelievably good,much better that the canned!

jarred tuna by mamma Anna

jarred tuna by mamma Anna

How to make it:

  • 3 pounds of tuna fillet
  • a generous pinch of kosher salt
  • water
  • olive oil
  • herbs: bay leaves,lemon peels,black and pink pepper

In a big pot put the tuna fillets,add the water,enough to cover the fish and add the salt. The fish must not touch the bottom of the pot,so,if you have a steamer basket and add the fish in,it would be wonderful!

Let the fish simmer,but not boil,for 1-11/2 hours. We want to keep the shape of fillets,so we don’t need to boil them. In the meanwhile,remove the foam on the top of the water,till the water is clear.

After 1-1 1/2 hours remove from heat and let the tuna in the water for an extra hour.

Remove the fillets in a kitchen paper and put them into the jars,add the oil and the herbs.

Close the jars. In a big pot,put a towel in the bottom,put the jars and add water,just below the lid of the jars. Let it boil in a low-medium heat for 30 minutes.

When is done,let them cool down and store them.

tonos vazo 1

Enjoy it!!!


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