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XMAS 2020


Panettone Recipe

According to the  «Grandma’s recipes», there are several stories regarding panettone’s history, the most accurate though is considered the one narrating Toni, a Milanese chef working in-house for a noble family. At Christmas day, while the family was hosting a Christmas lunch, Toni had a misfortune whilst preparing the dessert that was expected and requested after the main meal. Toni served the prepared dessert that was made only with flour, butter, glazed fruits and raisins. Surprisingly, not only the host, but also the guests were impressed by its taste and asked constantly what this dessert that they had never tasted before was. Toni then responded spontaneously in Milanese dialect that its name was «’l pan del Toni», which means the bread (pane) of Toni, which within the years was then transformed into «panettone».

Our pastry chef Lucie Karageorgou, is preparing the” panettone della nonna”(grandma’s panettone) for us and wishes us Merry Christmas!


  • 80 gr flour 101
  • 15 gr yeast/ fresh or 6 gr damp
  • 50 ml hot water

for the aroma

  • Peel of 1 orange
  • Peel of 1 lemon
  • 20 gr honey
  • 1 cooking spoon of Marsala (sweet red wine from Sicily)
  • 1 vanilla

for the first mix

  • 160 gr flour + 100 gr of poolish
  • 180 ml hot water
  • 100 gr glour 00
  • 100 gr butter in room temperature
  • 100 gr sugar
  • 2 yolks


  • 50 gr flour 101
  • 30 gr flour 00
  • 2 yolks
  • 50 gr sugar
  • 25 gr butter in room temperature
  • 1 spoon of salt
  • 150 gr raisins



  • 20 gr cold butter
  • Powdered sugar – optional

Place flour, grated toast, and eggs in separate bowls. Then you start to separate the risotto into round pieces to sequentially add the goat cheese. You can use a hoop for cookies to separate evenly. Open a recess in the center and start

Preparazione panettone fatto in casa passaggio 1

Aroma: Peel the orange and the lemon. Put them together in a bowl and add the vanilla, the honey and the wine. Mix them together and let the mix rest.
Poolish: Use a pot to melt yeast in the hot water. Add then the flour and start mixing them until they become a ball mix. Use your hands as to knead the mix. Put the mix back in the pot, cover it with plastic wrap and let it expand during the evening

Preparazione panettone fatto in casa passaggio 2

For the first mix (preparation time: 30’): The following morning the mix should have risen. Wet your hands and cut 100g of it and put it in the mixer bowl adding also the water and set the mixer on at the lowest speed. At the meantime mix the two flours and start adding the final mix of them gradually in the mixer bowl while the mixer is on. When the flour is completely absorbed in the mix add the yolks one by one. Make sure that the first yolk is completely absorbed before adding the second one. Once both yolks are absorbed, add the sugar, in 3 turns, and then add a cooking spoon of butter, gradually, so that it is absorbed without sticking at the mixer bowl.

Preparazione panettone fatto in casa passaggio 3

Once the mixer has become solid cover it with a wet cloth or with a plastic wrap and let it rest in room temperature (20°C – 25°C) for at least 4-6 hours until its size has tripled.

Preparazione panettone fatto in casa passaggio 4

For the second mix: :
Whereas you expect the mix to rise, put the raisins in hot water; remove them from water and squish them until they are dried off. Once the first mix has risen add the aroma that you prepared the first day. Mix it with both flours and add it to the already expanded mix. Put them in the mixer bowl in low gear and add gradually the whole flour. When there is no flour left, repeat the procedure of the first mix, adding gradually the salt and the sugar. Once the sugar is absorbed in the mix add one yolk, and make sure that it is completely absorbed before adding the second one. When both yolks are absorbed you may start adding gradually the butter. Turn off the mixer and use a spatula to clean up the mixer sides and then remove the mix. Add in the mixer bowl the raisins and turn it on, in low speed and then add them in the mix making sure they are assorted.

Preparazione panettone fatto in casa passaggio 5

Use your hands to knead as per above photograph: Initially from the bottom to the top part and then “fold” the mix and keep kneading until you shape a parallelogram.

Preparazione panettone fatto in casa passaggio 6

Turn the mix continuously until it you shape a round.

Preparazione panettone fatto in casa passaggio 7

Add some flour to the mix and let it rest after you cover it with a cloth for at least 1 hour. Take then again the mix, add some more flour and repeat the steps 1-5. Once you have completed all steps place the mix in a 1kg panettone pan (17cm diameter x 12cm height) and let it expand covered with a wet cloth and placed in an oven that is off, so that you avoid any temperature variance. In order for the top of panettone to not dry, place by it boiling water pot- the humidity will assist to panettone’s rising.
Let the mix expand for 4-8 hours until it presents a 2-3cm length from the mold.

Preparazione panettone fatto in casa passaggio 8

At the same time melt some butter and let it get cold. Use a blade to outline a cross at the top of panettone. Tenderly raise the outlined edges and anoint the inside part with the cold butter then place the edges back.

Preparazione panettone fatto in casa passaggio 9

Let the panettone rest for 15’ in room temperature uncovered while you set the oven at 190°C. Bake it for 10’ checking in the meantime that its top does not get very dark; in case it’s darkening quickly, place some foil to cover it. After 10’ of baking lower the temperature 170°C and keep baking for 45-50’. If you have a thermometer insert it aftere 50’ of baking in the panettone and if its temperature has reached 90°C- 92°C then it is ready. Remove it from the oven and place on it two iron spits, then turn it upside down and place it in a large pot; let it rest for 6 hours. As soon as it gets cold place it in a plastic bag and close it thoroughly.

Your panettone is ready- remember to add some powdered sugar for extra..WHITE CHRISTMAS!

Ricetta e foto panettone fatto in casa

Burata Tamarillos

Burata Tamarillos

Recipe Burrata with tamarillos by Dimitris Kaplanis

Burrata με tamarillos με μάραθο και γύρηΔοσολογία:
Large Tamarillos (2 pcs) kg 0,120
olive oil lt 0,025
sugar kg 0,025

To serve:
olive oil lt 0,240
basil leaves (pcs32) kg 0,020
burrata sliced into 4 pcs each kg 0,240
fennel pollen


Confit Tamarillo:

Score the base of each tamarillo with a cross.Blanch for 5 seconds in a pan of rapidly boiling water, then drain and plunge into a bowl of iced water. Peel, then cut lengthways into quarters.Pour the olive oil into a baking tray and sprinkle over half the sugar. Place the tamarillos in the tray cut-side down and scatter over the remaining sugar.Place in an oven on its lowest setting for about 30 minutes, basting regularly with the pan juices. Turn the tamarillos on to the other cut side and repeat the process. Finally, place on the exterior side and repeat the process once more.Remove from the oven and leave to cool.

To serve:

Divide the olive oil between 8 serving bowls. Place 4 basil leaves on the right-hand side of each bowl and top with a slice of burrata. Sprinkle a pinch of fennel pollen over each one. Place a wedge of confit tamarillo alongside

Beetroot arancini

Beetroot arancini

Beetroot arancini recipe

Inspired by Lickmyspoon.com, Dimitris Kaplanis shows us the delicious beetroot arancini Below the recipe:

aria-beetroot-aranciniBeetroot arancini with goat cheese
large beets kg 0.450
tablespoon olive oil lt 0.015
chicken stock lt 0.900
butter kg 0.050
onion, finely diced kg 0.100
Arborio rice kg 0.200
white wine lt 0.100
balsamic vinegar lt 0.010
kosher salt kg 0.002
rosemary chopped kg 0.002
all purpose flour kg 0.065
large eggs, beaten pcs 2.000
panko breadcrumbs kg 0.075
fresh chevre goat cheese, cold kg 0.080
vegetable oil for frying

Preheat oven to 230C. Rinse the beet and trim off the greens. Wrap the beet in foil and roast until tender, about 1 hour. You should be able to easily pierce the beet through with a knife. Let it cool. When the beet is cool enough to handle, peel the skin off. It should come off easily.Cut the beet into chunks and place into a food processor or blender. Add the olive oil. Puree until smooth. You may need to scrape down the sides and add a bit of water to loosen it up. Season with salt, to taste.
In a medium-sized saucepan, bring the chicken stock to a simmer. Keep at a simmer the entire time the risotto cooks.
In a medium-sized sauté pan, heat the butter over medium-high heat. Add the diced onion and sauté until softened, about 6-8 minutes. Lower the heat a bit and add the rice. Cook until the rice is lightly toasted, about 3 minutes.
Stir in the white wine and allow it to evaporate and absorb into the rice. Add the warm chicken stock one ladle at a time, allowing it to absorb into the rice each time before adding the next ladle. Stir frequently to keep the rice from sticking to the bottom of the pan.
Continue adding stock and stirring until the risotto is almost done, but not quite. It will look creamy, but the texture will still be too al dente. Add the beet puree, 2 teaspoons of balsamic, and rosemary. Keep stirring until the risotto is done – creamy and soft, with a nice al dente chew to it. From start to finish, it should take about 30 minutes to cook the risotto.
Spread the risotto onto a parchment paper lined baking sheet to cool.
Set up your breading station with separate bowls for the flour, eggs, and panko.
Next, you’re going to form balls of rice stuffed with pieces of goat cheese. I’ve found that the most efficient way to do this is in batch motions. First, using a 1.5-tablespoon cookie scoop for uniformity, I divide up all of the risotto. You now have a tray of golf-ball sized mounds.Make an indentation in the center of each mound, and press in a piece of cheese.