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Breakfast at Daphne’s Club is one of the highlights of staying here!
Forget those usual 7 to 9 am breakfast times which always depress you because they make you have to chose between your much-needed sleep and your much-needed morning coffee… Forget those identical slices of yellowish cake that have no taste at all, that odorless coffee and those synthetic scrambled eggs… At Daphne’s Club we take special pride in our breakfast! That is why
our breakfast room is so nicely decorated, why you can have breakfast
whatever time you wake up, why we only serve fresh homemade bread, and
that is why we have now changed most of our breakfast products to
organic, and where possible, also to fair trade! (see also Environment)
Pictures of our breakfast in the garden
Breakfast options
Taking into account that different people like to wake up to a different kind of breakfast, we devised a new breakfast menu in 2010, which contains three different options:
a. Basic homemade bio breakfast
Fair trade bio coffee, bio instant coffee, or bio tea; Glass of organic milk; Homemade bio bread; Butter; Variety of organic jams; Variety of natural Greek honeys
Price: 5,00 euros per person
b. Full Bio Breakfast
Fair trade bio coffee, bio instant coffee, or bio tea; Glass of organic
milk; Fresh organic orange juice; Homemade bio bread; Butter; Variety of organic jams; Variety of
natural Greek honeys; home-baked mini croissants; Organic boiled eggs; Bio corn flakes and muesli; Organic nuts and dried fruit; Fresh fruit; local sheep yogurt; homemade bio cake; local cheese; local delicatessen
Price: 12,00 euros per person
c. Daphne's Club organic brunch
Fair trade bio coffee, bio instant coffee, or bio tea; Glass of
organic
milk; Fresh organic orange juice; Homemade bio bread; Butter; Variety
of organic jams; Variety of
natural Greek honeys; home-baked mini croissants; Bio corn flakes and muesli; Organic nuts and dried fruit; Fresh fruit;
local sheep yogurt; Bio omelet or bio fried eggs with bacon; homemade bio cake; local cheese; local delicatessen; mini cheese pancakes with honey; sweet crepes with chocolate filling or jam; salmon toast
Price: 20,00 euros per person
View our bio breakfast menu by clicking here (flash object).
Download our bio breakfast menu by clicking here (pdf 500 Kb).
Recipes NEW
Due to popular demand, we will be posting here the recipes that we use for our cakes, breads and other breakfast goodies, as well as various recipees that we use for our group meals and afternoon teas (for example when we host workshops). We hope that you will enjoy making them as much as you enjoyed tasting them!
Moist lemon cake with poppy seeds
You will need
120g softened butter
120g sugar
4 eggs (separate them)
The zest and juice of 2 lemons
60g self-raising flour (sift it)
2 tablespoons milk
75g poppy seeds
50g icing sugar
How to do it
Preheat your oven to 180ºC and prepare your cake tin by rubbing some olive oil around it.
Mix the butter and the sugar. Add the egg yolks, one at a time, then the lemon zest and juice. Add the flour, the milk and finally the poppy seeds.
In a separate bowl, whisk the egg whites until they are fluffy and then add to the above mix.
Pour into the cake tin and place the cake into the preheated oven. Bake for approximately 45 minutes, until the cake has cooked through, has risen and is golden brown.
When your cake has cooled, sift the icing sugar on top of it and enjoy!
Fresh strawberry cake
You will need
For the cake
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
2 teaspoons pure vanilla extract
1 cup unsalted butter, room temperature
1¾ cups granulated sugar
4 large eggs
2 cups pureed fresh strawberries
For the strawberry cream frosting
85g cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 cup cup pureed fresh strawberries
5 cups icing sugar
How to do it
Preheat oven to 180ºC and rub some olive oil around your cake tin.
In one bowl mix the flour, baking powder, baking soda and salt.
In another bowl mix the buttermilk and vanilla.
In yet another bowl mix the butter and the sugar until they are light and fluffy.
Add the eggs, one at a time.
Add the flour mixture and the buttermilk mixture.
Gently fold the strawberries into the mix.
Spoon the mixture into the cake tin and bake 30 to 35 minutes or until a long toothpick, inserted in the center comes out clean.
To make the strawberry cream frosting mix the cream cheese, butter and vanilla and once smooth stir in the pureed strawberries. Add 4½ cups of icing sugar and beat again until the mixture is smooth and creamy. Add more icing sugar if it is necessary to make the frosting firmer. Spread the frosting on the cake when it is cool.
Refrigerate the cake and serve cool.
Chloe's quick-fix cake
You will need
2 cups of sugar
250g butter
1 teaspoon vanilla extract
1 teaspoon baking powder
3 eggs
1 glass fresh orange juice
Approximately 4 cups of self-raising flour
Some sugar icing
How to do it
Preheat your oven to 180ºC and rub some olive oil inside your cake tin.
Mix the butter and the sugar until smooth. Add the eggs, the vanilla extract and the orange juice. Finally stir in the flour and baking powder.
Put your cake to bake for apporixmately one hout. When cool sift some sugar icing on top of your cake!
Daphne's chocolate fix
You will need
300g flour
300g icing sugar
300g of butter
6 eggs
2 teaspoons baking powder
2 pinches of salt
400g bitter chocolate
The zest of 2 lemons
How to do it
Preheat your oven to 180ºC and rub some olive oil inside your cake tin.
Mix the butter and the sugar until smooth, then add the eggs one by one. Add the flour, baking powder and lemon zest. Cut the chocolate into miniscule pieces and add to the mixture.
Pour into your cake tin, put into the oven and bake for approximately 1 hour.
Daphne's Club bio bread
You will need
500g of bio flour (one kind or a mixture of different flours)
300ml lukewarm water
1 teaspoon salt
1 teaspoon dry yeast
1 teaspoon olive oil
1 teaspoon honey
How to do it
Mix all the ingredients together and leave to lift for one hour. Mix again and place in a rectangular cake tin which you have rubbed with olive oil beforehand. Leave to lift for another 30 minutes.
Preheat the oven to 200ºC and place your bread. Bake for 30 minutes or until brown.
Mrs Assi's carrot cake
You will need
1 cup vegetable oil
3/4 cup brown sugar
3 cups finely grated carrots
1 cup almonds or nuts
2 cups all-purpose flour
4 eggs
1 teaspoon baking soda
1 tablespoon cinammon
For the icing
1 cup icing sugar
1/3 cup soft butter
1 cup cream cheese
1 teaspoon vanilla extract
How to do it
Preheat your oven to 180ºC and rub some olive oil inside your cake tin.
Mix the vegetable oil and the sugar, then add the eggs, flour, baking soda and cinammon.
When all is smooth, stir in the carrots and almonds or nuts.
Pour the mixture into your cake tin, put into the oven and bake for approximately 1
hour.
Leave to cool and make your icing by mixing together the icing sugar, soft butter, cream cheese and vanilla extract. When the cake has cooled down spread the icing over the cake and enjoy!
Evaggelia's cream pie "bougatsa"
You will need
8 sheets of "fillo" pastry
3/4 cup fine semolina
1lt milk
3/4 rice flour or Greek "niseste"
2 teaspoons vanilla extract
1 cup sugar
1 pinch of salt
2 tablespoons butter
How you will do it
Preheat your oven to 180ºC
Mix the milk, semolina, "niseste", vanilla extract, sugar and salt and simmer until the mixture is firm.
Rub oil into a big rectangular pie tin. Put four of the pastry sheets making sure you butter them well, one by one, first. Pour the mixture onto these sheets, then add the remaining four sheets, one by one, making sure that you butter them well first.
Put your pie into the oven and bake for approximately 30 minutes, until the fillo becomes light brown and crispy. Serve warm and enjoy!
Banana cake with honey icing
You will need
1,5 cups flour
3/4 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 pinch of salt
2 cups mashed bananas
For the icing
1,5 cups icing sugar
1/2 cup soft butter
1 tablespoon honey
1 pinch of cinammon
How to do it
Preheat your oven to 180ºC and rub some olive oil inside your cake tin.
Mix together the butter, sugar, eggs, vanilla extract, flour, baking powder, baking soda and salt. When the mixture is smooth and consistent spoon in the mashed bananas.
Bake for 45 minutes approximately, then leave to cool.
To make the icing mix all the ingredients together until the mixture is smooth. When the cake has cooled, pour the icing on top of the cake. Enjoy!
Daphne's oven-cooked lamb
This recipe has been featured online !
You will need
1,5 kilos of lamb
Patatoes (as many as you like!)
mustard
2 cloves garlic
4 lemons
olive oil
oregano and thyme
salt and pepper
How to do it
Wash your lamb and place it in a big rectangular oven receptacle (glass or metal). Paste it with mustard.
Cut the potatoes and put them all around the lamb.
Cut the garlic into small pieces and “hide” them in the lamb and the potatoes.
Squeeze the fresh lemons and pure the juice over the potatoes and the lamb. Then also add a glass of water. You can put as much or as little lemon as you like. I like lots of lemon, so most of the “juice” I pour over the animal is lemon, not water. Generally the liquid should be enough to cover approximately one centimeter of the receptacle. Not too much though because you will end up boiling the lamb, instead of roasting it!
Put salt, pepper, fresh oregano, fresh thyme or/and any other seasoning that you like (for example, I put a mix of seasonings called “carino” in Greece).
Pour some olive oil over all this.
Finally put it in an oven that you have pre-heated at about 200ºC. After 30 minutes turn down the temperature to 120ºC and cook slowly for at least 2 hours.
From time to time check it and add water if you see that all the juice has evaporated.
Enjoy!
George's amazing beef rolls
This recipe has been featured on TV !
You will need
4 beef escalopes (approx. 200g each)
100g olive oil
150g fresh spinach
150g thinly grated carrots
150g celery
150g parsley
100g onions
100g thinly grated parmesan cheese
1 egg
250ml white wine
1 cup meat stock
5g nutmeg
5g allspice
5g rosemary
5g cumin
5g cardamon
5g white pepper
Salt
String
How to do it
1. Beat the escalopes until they are thin and cut them into squares.
2. Wash the vegetables and blend together in a blender. Add salt and all the spices.
3. Sizzle 70% of this mixture me some olive oil and half of the onions (chopped) and add the parmesan cheese and the egg.
4. Once the mixture acquires a nice colour, remove it from the fire and spoon it into the 4 escalopes. Roll them and tie them with the string.
5. Now place the stuffed escalopes into a large saucepan with some olive oil, the meat stock and the remaining finely chopped onions and sizzle.
6. When they acquire a nice colour, add the remaining 30% of the vegetable and spice mix, some more olive oil and the wine
7. Simmer for 45 minutes at 180 º C.
Serve hot and enjoy!
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Breakfast 
