Chocolate cake with mantarin jam

CHOCOLATE CAKE WITH MANDARIN JAM AND PETIT-BAIR COOKIES

Ingredients

450 g. Petit-Bair cookies (Papadopoulou co. 2 packages), or any other cookie you like

200 g. mandarin marmalade or orange jam or any jam you like

700 g. dark chocolate for deserts with 52% cocoa, broken into small pieces

700 g. whipping cream 30% fat,

3 tbsp liqueur bergamot or any other liqueur from fruit

3 tbsp three stars Metaxa brandy

3 Nescafe sachets (6 g)

20 g almonds file

Instructions

Chocolate cream

Put in a small pot the cream and place it over medium heat to warm up.

Knock on the kitchen counter the dark chocolate and break it into small pieces.

Once the cream is warm, put in the chocolate and stir. Lower more the heat.

Pour into the pot the liqueur and two coffee sachets.

Leave the pot on the heat until the dark chocolate is melted.

Turn off the heat, but leave the pot in place.

The base of the cake

Put in a coffee pot half cup of water and heat it up a bit.
Put into the coffee pot the brandy and 1 sachet of Nescafe and mix.

Use one Pyrex pan measuring 24CH35CH5 centimeters.

You will create the base of the dessert with the cookies

Take one cookie, dip it into the coffee pot, and take it out immediately.

Put it on the bottom of the Pyrex.

Continue in this way and put the wet cookies next to each other on the Pyres bottom and cover it with them.

Take another cookie and cover one side of it with jam.

Put that cookie over one soaked with coffee biscuit and stick the jam to the wet cookie.

Continue in this way until you cover the biscuits of the base with biscuits spread with jam.

Spread half the chocolate cream evenly over the biscuits of the base.

Place a layer of single biscuits over chocolate.

Put the cake for 10 minutes in the refrigerator to thicken the chocolate cream.

Remove the cake from the refrigerator.

Spread the remaining chocolate cream over the single layer of cookies.

Decoration

Lay in the middle of the Pyrex pan a few pieces of sweet orange or sweet bergamot and make the shape of a margarita.

Sprinkle with almonds file.

Keep the cake in the freezer.

Take it out of the freezer 10 minutes before serving.

This dessert is easy to make and very tasty, if you love chocolate.

Fried rabbit

FRIED RABBIT

Ingredients

1 rabbit 1.5-2 kg

Salt and pepper to taste

1/2 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon black pepper grains

1 tablespoon coriander grains

2 allspice berries

The juice of 2 large lemons

1 cup oil for frying

100 ml white wine

1 cup boiling water

Lemon tree leaves for fragrance

Instructions

Cut the rabbit in 13 pieces.

4 pieces from the legs, 8 pieces from the body and 1 piece the head of the animal.

Wash the rabbit to make the blood that is smeared on the meat pieces to leave them.

Remove the fat you see accumulated in different parts of the body.

Toss the lung of the animal.

Add salt, pepper and lemon juice to the meat and stir.

Leave the pieces of the meat 15 min in the lemon juice to get flavor.

Lightly flour each piece of meat. Shake it gently to drop the excessive flour.

Place a large and deep pan over high heat.

Pour in the oil and wait to warm up.

Put in the pan floured rabbit pieces adjacent to one another.

Let the meat cook from one side and then turn it to the other side.

The meat takes a golden brown color around.

Once the meat is browned, reduce the heat to medium.

Constantly watch the meat and stir to prevent sticking.

Pour the wine in the pan.

Let the meat simmer.

Keep watching the meet pieces and when they are cooked from one side turn them to the other.

You are trying to cook the meat evenly on all sides.

Put in the pan the cumin, the ground coriander, the grains of coriander and black pepper.

Pour the water in the pan and let the meat boil.

Stir frequently.

When the water is absorbed you should be cautious because the meat catches easily.

You should stand constantly over the pan to watch and turn the meat if necessary.

When the rabbit is soft and tender take it off with a big fork.

 Put the rabbit in a colander to drain the excessive oil.

Cut some leaves from a lemon tree.

Thoroughly wash the lemon tree leaves and wipe them with paper towel.

Streak a platter with lemon leaves and put the rabbit over them.

Among the pieces put a few lemon leaves.

Cover the dish with foil and over the foil put a fluffy towel to keep warm the meat. 

The rabbit is served with fries and salad.

                                                                                                                                                             

Rabbit or hare or beef stew

STEW (STIFADO in Greek)

6 servings

The proper meat for stew is the hare, or the rabbit, or the veal

Ingredients

1200 grams of veal, or a rabbit about 1300 grams, or a hare

2kg large dry onions, or small onions specifically for stew

180 grams of wine

60 grams of vinegar

180 grams of olive oil

1 tablespoon of coriander grains and a teaspoon of grounded coriander

1/2 teaspoon ground cumin

1 piece of fresh rosemary, or 1 teaspoon dry rosemary leaves

Oregano, a little savory

Pepper and salt to taste

1 bay leaf

1 small piece of red hot chili pepper in the size of a lentil

Instructions

If you are going to make beef stew, cut the meat in small pieces in the size of a walnut.

If you are going to make rabbit or hare stew, cut each animal in small portions.

Put salt, pepper, oregano, savory over the pieces of meat and smear them well with oil.

Put the pieces of the meat in a bowl and pour 120 grams wine and 40 grams vinegar.

Prepare the meat overnight and leave it in the freezer all night long to marinate.

The next morning put the meat with its marinade in a pot.

Add the remaining wine and vinegar. Add the remaining spices.

Peel the onions, rinse them

Cut the big onions into 6 pieces each.

If you are going to use small onions, leave them whole.

 Put the onions into the pot and stir.

Pour over the onions the remaining olive oil.

Cover the pot and place it over very low heat.

 If the maximum of cooker is 6 turn the indication in 2.

The meat and onions produce slowly their liquids and start to boil in them.

Oversee the food and stir it occasionally. 

Let the food to boil slowly for an hour.

Then turn the cooker indication in to 3.

Watch the food and stir occasionally.

Once the meat is tender and its liquid reduced, turn off the heat.

The stew is very easy to prepare because you put all the ingredients together right from the beginning.

Take care that you cook it in low heat and for the time it takes for the meat to become soft and tender.