• 9 tablespoons unsalted butter
• ½ teaspoon Krokos Kozanis (saffron) stigmata
• 1 cup of sugar
• 2 tablespoons boiling milk
• 2 cups of milk
• 1/3 cup raw Aegina pistachios
• 1 cup semolina

Soak the saffron in boiling milk for 30 minutes. In a deep pan melt a tablespoon of butter and brown the pistachios for 2 minutes. Remove the skin and leave them on the side. Dissolve the sugar in the milk in low heat and keep the mixture warm. Melt the rest of the butter in a deep pan, adding the semolina and stir on low heat for 8 to 10 minutes until golden. Mix the saffron milk in the hot milk with the sugar. Add it all to the semolina stirring constantly. Take the pan off the heat and leave it in a warm place for 15 minutes. Stir in the pistachios and serve.

Boil the milk with the saffron and after taking it off the heat add the fresh cream and the vanilla, stirring constantly. Let it cool for 15 minutes. Beat the egg yolks with the sugar until they become frothy and add the milk stirring constantly. Place on low heat and stir until the mix becomes uniform.

Very important:

Do not let it heat too much! Taking off the heat and let it cool stirring carefully. Fill an ice cream form and put it in the freezer.

• 1 cup olive oil
• 1 cup fine semolina
• 1 cup coarse semolina
• 300 g Gais cheese, grated
• 3 cups sugar
• 1 tsp Saffron powder
• 4 cups water
• ½ cup Corinth raisins (black)
• ½ cup almonds, roasted
• 1 lemon peel
• 1 orange peel
• 1 tbsp cinnamon
• 1 cinnamon stick

In a pot, put the sugar, cinnamon stick, the Saffron, and the lemon and orange peels.
Stir until the sugar has dissolved, bring to a boil and boil the syrup for 5 minutes.
Remove the syrup from the heat and put it aside.
In a deep pot, heat up the olive oil on medium heat.
Add the fine and coarse semolina.
Roast the semolina until golden brown, about 6-8 minutes, stirring constantly with a wooden spoon.
Next, add the cinnamon, the raisins and the almonds.
Stir with a wooden spoon, and pour the hot syrup in the roasted semolina, stirring constantly.
Add the grated cheese and stir well to combine.
While the semolina halva is still hot, pour it into a mold.

INGREDIENTS

• 6-8 slightly unripe peaches
• 125g sugar
• 150ml rosewater
• 600ml water a pinch of Krokos Kozanis (saffron) in threads

Boil peaches with sugar, rosewater, water and egg for 4-5 minutes, first over high and then over medium heat.

Then remove from the pan, peel, let them cool and cut in half by removing the stones.

Turn up the heat and boil syrup until reduced about150ml.

Serve the peaches with the syrup.

(4 servings)

• 8 small pears, peeled
• 4 cups of water
• 1 1 / 2 cups of sugar
• 1 vanilla pod grated
• 1 slice ginger
• few Krokos Kozanis (saffron) threads
• 1 small piece of lemon peel

In a saucepan combine pears, water, sugar, vanilla pod, Krokos Kozanis, ginger and lemon peel.

Cook over low heat 30 minutes or until pears are tender, turning them 1-2 times.

Serve in bowls with the liquid of vanilla and Krokos Kozanis that was left in the pot.