#koulourakia

[haveyoueatenthis]

[aimee-maroux]

I made koulourakia for Easter which I am informed are Greek Easter biscuits?

There is a claim that the shape of these biscuits goes back to Minoan times but I didn't find any evidence for this aside from a fresco showing round shapes in a basket that are also interpreted as fruit. Also, I am always doubtful of claims of continuous traditions, even though I am sure the Minoans had their own versions of cakes and biscuits.

I used this recipe:

250 g butter

250 g sugar

13 g baking ammonium

130 ml lukewarm milk

4 eggs

1 tsp ground vanilla

Zest of 1 big or 2 small oranges

1 kg white flour

2 egg yolks + 1 tbsp of water for the eggwash glaze

Remove the butter from the fridge and cut into pieces so it more quickly reaches room temperature.

Mix the butter and sugar for about 10-15 minutes, until the butter is creamy and fluffy.

In the meantime, heat up the milk until it is lukewarm, then remove the pot from the heat. Add the ammonia and whisk until fully dissolved. Set aside.

Add the eggs one at a time to the sugar-butter-mixture, allowing time for each one to be absorbed, before adding another. Then add the the vanilla, the orange zest and the ammonia milk and blend well. Finally, combine with the flour, a table spoon at a time, until the dough is soft and not too sticky.

Cover the dough and let it rest for 30 minutes.

Shape the koulourakia with your hands, giving them any shape you like: Just pinch off a small ball of the dough (approx. 3 cm in diameter) and roll it into a rope. Twist them into braids, fold them into a vulva boat, roll them into an S or into a spiral: the sky is the limit.

Line a large baking tray with parchment paper and place the koulourakia on it, leaving some distance between them as they will rise a lot while baking. It will take 4-5 baking trays to bake them all.

Whisk the egg yolks and 1 tbsp of water in a small bowl and brush the top of the koulourakia for a beautiful glaze.

Bake in a preheated oven at 200°C/400°F using the hot air fan for 12-20 minutes (depending on your oven), until fully cooked and golden brown on the outside.

Enjoy!!! ☕

[coffeenewstom]

Kretisches Kaffeetagebuch: earth flavors - Γαιας γευσεις - Gaias Gefseis

Wer gerne einmal beim Aussuchen völlig überfordert sein möchte, den empfehle ich die Bäckerei “earth flavors” in der Altstadt von Rethymno. Ist die Auswahl an Backwaren in vielen griechischen Bäckereien und Konditoreien schon ziemlich umfangreich, so wird man hier doch regelrecht vom Angebot erschlagen. Wenn man weiß, wo sie ist, dann ist sie leicht zu finden. Folgt man der Ethnikis Antistaseos…

[greekcookingmadeeasy]

Greek Easter Koulourakia Smyrneika Multi Colored Bunnies

🐰

Greek Easter Koulourakia Smyrneika Multi Colored Bunnies - Paschalina Koulourakia Smyrneika Polyhroma Kounelakia

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

Check My YouTube Video: HERE

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒    

40-45 cookies     30 min.

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

20 min.                          Easy

 

Smyrneika Easter cookies baked during the Holy Week, with their wonderful smell are the promise that Easter is approaching, while Greeks are still fasting!

I make them once a year just before Easter although I could prepare them all year round to enjoy with my coffee. I just prefer tasting them once a year, on Easter Day, since that way I miss them and they feel more special!

Once I had the inspiration to shape them like bunnies in different colours, just for fun. The taste remains the same, of course, but the effect is simply unique and sooo cute.

Let me show you how to prepare my beautiful bunnies.                                    

Suitable for lacto-ovo vegetarians.

 

INGREDIENTS:

·      250 gr. / 9 oz / 1.1 cups Butter, Soft, good quality

·      225 gr. / 8 oz / 1 cup Sugar

·      2 large Eggs @ room temp.

·      600 gr. / 21 oz / 4.8 cups All-purpose Flour

·      1/4 cup / 60 ml. fresh Milk

·      1/2 tsp. crushed Mastic (Mastiha powder-NOT MORE)

·      20-30 gr. / 0.7 oz Orange Zest (from 1 Orange)

·      1 tsp. Baking Powder

·      4 Food Colors: Yellow, Red, Green, Blue

·      Small Coated Chocolate Eggs for bunny tails

·      For glazing: 1 Egg yolk with 1 tbsp. Water

 

METHOD:

A.    Prepare the Koulourakia (cookie) dough:

1.     Place the soft butter in the bowl of a strong, electric mixer, and start beating it.

2.     Add the sugar. Beat them together at high speed for at least 5' or until the mix becomes white and fluffy.

3.     The more you beat, the whiter and fluffier the dough becomes!

4.     Lower the speed, adding the mastiha powder and orange zest.

5.     Break the 2 eggs in a separate bowl and gradually add in the dough.

6.     Adjust speed to very low, and gradually add the flour, spoon by spoon, into the dough.

7.     Beat just enough to incorporate the flour in the dough.

8.     Pour in the milk before you continue with the flour (I left some behind to check the dough).

9.     Once these ingredients are in the dough, you don't want to beat much longer, in order to prevent it from hardening.

10.  Finally add the baking powder beating just enough to incorporate it. Stop the mixer.

11.  Check the dough: It should be fluffy, soft and buttery. It shouldn't stick to your hands, but be flexible enough to mould into cookies easily. If dough is still sticky, add the rest of flour!

12.  Cover bowl with dough with a kitchen towel, as it needs to rest for 30', before shaping the koulourakia.

13.  To colour the dough, divide it in fourths. Place 1 fourth back in the mixer bowl, add the yellow food colour and beat for a few seconds or just enough for the dough to turn yellow.

14.  Place the yellow cookie-dough into a separate bowl. Reserve.

15.  Repeat for the 3 other colours-red, green and blue.

16.  Place them into separate bowls and now they are ready to be shaped like bunnies.

 

B.    Shape the cookies:

17.  Line 2 large oven trays with parchment paper.

18.  On the 1st tray, shape the red and yellow koulourakia-bunnies.

19.  Ask your child/ren to help you roll the cookies and take your time to enjoy the process 💖!

20.  First roll a dollop of dough to make it a long, narrow and thin strip. Fold the one end on top of the other exactly in the middle, creating a loop.

21.  Next make a small braid by twisting 1-2 times the ends of the strip. Have the 2 ends protruding, to resemble the bunny's ears.

22.  When ready, place the koulourakia-bunnies in the lined tray. Don’t forget to leave some space between them in the tray.

23.  Continue with the rest of dough.

24.  Inside each cookie hole (the inside of the loop), place a small chocolate egg to resemble the bunny's tail.

25.  On the 2nd tray, repeat by shaping the blue and green bunnies.

26.  When all bunnies are shaped, beat the extra egg, yolk only with 1 tbsp. water.

27.  Brush some egg mixture on top of all cookies to help them glaze during baking.

28.  The 2 trays with cute bunnies full with love are ready to be baked 👫🐥🌸😍!

 

C.     Baking instructions:

29.  Bake together both trays with cookies in a preheated oven FAN @180℃/350℉ for 20' (depends on the oven).

30.  You will know they are ready, when they are puffed up and light gold (also at the bottom).

31.  When ready, remove from the oven and let cookies stand to cool down and dry completely!!

32.  They are fluffy, firm to the touch and crispy while soft inside with a crunchy chocolate heart.

 

D. Serving suggestions:

Place Koulourakia on a nice platter and decorate them on your Easter table!

Perfect also if you arrange them in a festive box and give out as an Easter gift! So unbelievably cute!!

On Easter Day, I served my Smyrneika Koulourakia bunnies together with:

Savoury: Lamb exohiko, Lambropsomo (Easter Bread), Russian Salad, Greek (Village) Salad, a platter with variety of cheeses and dyed Eggs with food colours!

Sweets: My fluffy Tsoureki stuffed with chocolate, a bowl with fruit salad, chocolate eggs and my unforgettable Harissa (semolina) cake.

These exceptional Koulourakia with their distinctive mastiha taste and unforgettable aroma that fills the house are inextricably linked with wonderful memories of bygone Easter times. If you have children at home, let them help you, and spend some quality, fun time together, creating some new memories!

Kalo Pascha-Happy Easter everyone! Enjoy it with your family and loved ones! With love, Deppy.

E. Storage info:

Place them in a cookie jar or box to keep them fresh for several days. They can be preserved for a month, if you can stay away from them for that long.

 

Check my YouTube Video: HERE

 

Πασχαλινά Κουλουράκια Σμυρνέϊκα Πολύχρωμα Κουνελάκια

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

40-45 κουλ.           30 min.     

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

20 min.                     Εύκολα

Τα Σμυρνέϊκα πασχαλινά κουλουράκια που ψήνονται τη Μεγάλη Εβδομάδα, με την υπέροχη μυρωδιά τους είναι η υπόσχεση ότι το Πάσχα πλησιάζει, όσο οι Έλληνες ακόμα νηστεύουν!

Τα φτιάχνω μια φορά το χρόνο λίγο πριν το Πάσχα αν και θα μπορούσα να τα ετοιμάζω όλο το χρόνο για να τα απολαμβάνω με τον καφέ μου. Απλά προτιμώ να τα γεύομαι μια φορά το χρόνο, ανήμερα Πάσχα, μιας και έτσι μου λείπουν και τα αισθάνομαι πιο ξεχωριστά!

Κάποτε είχα την έμπνευση να τα πλάσω σαν κουνελάκια σε διάφορα χρώματα, για να είναι πιο διασκεδαστικά. Η γεύση παραμένει η ίδια, φυσικά, αλλά το αποτέλεσμα είναι απλά μοναδικό και τόσοοοο χαριτωμένο.

Πάμε να σας δείξω πώς να ετοιμάσετε τα πανέμορφα κουνελάκια μου.

Κατάλληλα για χορτοφάγους.

 

ΥΛΙΚΑ:

• 250 γρ. / 9 oz / 1,1 φλ. Βούτυρο, μαλακό, καλής ποιότητας

• 225 γρ. / 8 oz / 1 φλ. Ζάχαρη

• 2 μεγάλα Αυγά σε θερμοκρασία δωματίου

• 600 γρ. / 21 oz / 4,8 φλ. Αλεύρι για όλες τις χρήσεις

• 1/4 φλ. / 60 ml. φρέσκο Γάλα

• 1/2 κ.γ. Μαστίχα θρυμματισμένη (σκόνη-ΟΧΙ ΠΕΡΙΣΣΟΤΕΡΟ)

• 20-30 γρ. / 0,7 oz ξύσμα Πορτοκαλιού (από 1 πορτοκάλι)

• 1 κ.γ. Μπέικιν πάουντερ

• 4 Χρώματα Ζαχαροπλαστικής: Κίτρινο, Κόκκινο, Πράσινο, Μπλε

• Μικρά σοκολατένια αυγά με επικάλυψη, για ουρίτσες των κουνελιών

• Για γλασάρισμα: 1 κρόκος αυγού με 1 κ.σ. Νερό

 

ΜΕΘΟΔΟΣ:

Α. Ετοιμάστε τη ζύμη για τα Κουλουράκια:

1. Βάλτε το μαλακό βούτυρο στο μπολ ενός δυνατού, ηλεκτρικού μίξερ και αρχίστε να το χτυπάτε.

2. Προσθέστε τη ζάχαρη. Χτυπήστε τα μαζί σε δυνατή ταχύτητα για τουλάχιστον 5' ή μέχρι το μείγμα να ασπρίσει και να αφρατέψει.

3. Όσο περισσότερο χτυπάτε, τόσο πιο λευκή και αφράτη γίνεται η ζύμη!

4. Χαμηλώστε την ταχύτητα προσθέτοντας τη σκόνη μαστίχας και το ξύσμα πορτοκαλιού.

5. Σπάστε τα 2 αυγά σε ξεχωριστό μπολ και προσθέστε τα σταδιακά στη ζύμη.

6. Ρυθμίστε την ταχύτητα στο πολύ χαμηλό, και προσθέστε σταδιακά το αλεύρι, κουταλιά κουταλιά, μέσα στη ζύμη.

7. Χτυπήστε τόσο όσο χρειάζεται ώστε να ενσωματωθεί το αλεύρι στη ζύμη.

8. Ρίξτε μέσα και το γάλα πριν συνεχίσετε με το αλεύρι (άφησα λίγο αλεύρι στην άκρη για να ελέγξω τη ζύμη).

9. Μόλις μπουν αυτά τα υλικά στη ζύμη, δεν θέλετε να τη χτυπήσετε πολύ ακόμα, για να μην σας σκληρύνει.

10. Τέλος προσθέστε το μπέικιν χτυπώντας μόνο όσο χρειάζεται για να ενσωματωθεί. Σταματήστε το μίξερ.

11. Ελέγξτε τη ζύμη: Πρέπει να είναι αφράτη, μαλακή και βουτυράτη. Δεν πρέπει όμως να κολλάει στα χέρια σας, αλλά να είναι αρκετά εύπλαστη για να σχηματίζονται εύκολα σε κουλουράκια. Εάν η ζύμη κολλάει, προσθέστε το υπόλοιπο αλεύρι!

12. Σκεπάστε το μπολ με τη ζύμη με μια πετσέτα κουζίνας, καθώς χρειάζεται να ξεκουραστεί για 30', πριν πλάσετε τα κουλουράκια.

13. Για να χρωματίσετε τη ζύμη, χωρίστε τη σε τέταρτα. Βάλτε το 1 τέταρτο πίσω στον κάδο του μίξερ, προσθέστε το κίτρινο χρώμα ζαχαροπλαστικής και χτυπήστε για λίγα δευτερόλεπτα ή ίσα ίσα μέχρι να κιτρινίσει η ζύμη.

14. Τοποθετήστε την κίτρινη ζύμη σε ένα ξεχωριστό μπολ. Βάλτε στην άκρη.

15. Επαναλάβετε με τα άλλα 3 χρώματα - κόκκινο, πράσινο και μπλε.

16. Τοποθετήστε τα σε ξεχωριστά μπολ και τώρα είναι έτοιμα να φτιάξετε τα κουνελάκια.

 

Β. Δώστε σχήμα στα κουλουράκια:

17. Στρώστε 2 μεγάλα ταψιά φούρνου με λαδόκολλα.

18. Στο 1ο ταψί πλάστε τα κόκκινα και κίτρινα κουλουράκια-κουνελάκια.

19. Ζητήστε από το παιδί/ά σας να σας βοηθήσουν να φτιάξετε τα κουλουράκια και αφιερώστε χρόνο για να απολαύσετε τη διαδικασία 💖!

20. Απλώστε πρώτα μια μπαλίτσα ζύμης και ανοίξτε τη σε μια μακρόστενη και λεπτή λωρίδα. Διπλώστε τη μια άκρη πάνω στην άλλη ακριβώς στη μέση, δημιουργώντας μια θηλιά.

21. Στη συνέχεια φτιάξτε μια μικρή πλεξούδα στρίβοντας 1-2 φορές τις άκρες της λωρίδας. Αφήστε τις 2 άκρες να προεξέχουν, για να θυμίζουν τα αυτιά του κουνελιού.

22. Μόλις είναι έτοιμα τα κουλουράκια-κουνελάκια, βάλτε τα στο στρωμένο ταψί. Μην ξεχάσετε να αφήσετε λίγο κενό ανάμεσα τους.

23. Συνεχίστε με την υπόλοιπη ζύμη.

24. Μέσα σε κάθε τρύπα κουλουριού (δηλ. το εσωτερικό της θηλιάς), βάλτε ένα μικρό σοκολατένιο αυγουλάκι για να μοιάζει με την ουρά του κουνελιού.

25. Επαναλάβετε στο 2ο ταψί πλάθοντας τα μπλε και πράσινα κουνελάκια.

26. Μόλις πλάσετε όλα τα κουνελάκια, χτυπήστε με το σύρμα το επιπλέον αυγό, μόνο το κρόκο, με 1 κ.σ. νερό.

27. Απλώστε με πινελάκι λίγο μείγμα αυγού πάνω από όλα τα κουλουράκια για να τα βοηθήσετε να γυαλίσουν κατά το ψήσιμο.

28. Τα 2 ταψιά με τα χαριτωμένα κουνελάκια γεμάτα αγάπη είναι έτοιμα για ψήσιμο 👫🐥🌸😍!

 

Γ. Οδηγίες ψησίματος:

29. Ψήστε και τα δύο ταψιά με τα κουλουράκια μαζί, σε προθερμασμένο φούρνο στον αέρα @180℃/350℉ για 20' (εξαρτάται από τον φούρνο).

30. Θα ξέρετε ότι είναι έτοιμα, όταν έχουν φουσκώσει και έχουν ανοιχτό χρυσαφί χρώμα (και στο κάτω μέρος).

31. Μόλις είναι έτοιμα, βγάλτε τα από το φούρνο και αφήστε τα κουλουράκια να κρυώσουν και να στεγνώσουν εντελώς!!

32. Είναι αφράτα, κάπως σκληρά στην αφή και τραγανά ενώ είναι μαλακά στο εσωτερικό με τραγανιστή σοκολατένια καρδιά.

Δ. Προτάσεις σερβιρίσματος:

Τοποθετήστε τα Κουλουράκια σε μια ωραία πιατέλα και στολίστε τα στο πασχαλινό σας τραπέζι!

Τέλεια επίσης για να τα βάλετε σε γιορτινό κουτί και τα χαρίσετε σα πασχαλινό δώρο! Τόσο απίστευτα χαριτωμένα!!

Την ημέρα του Πάσχα σέρβιρα τα Σμυρνέικα Κουλουράκια-κουνελάκια μου μαζί με:

Αλμυρά: Αρνάκι εξοχικό, Λαμπρόψωμο, Ρώσικη Σαλάτα, Χωριάτικη Σαλάτα, πιατέλα με ποικιλία τυριών και βαμμένα αυγά με χρώματα ζαχαροπλαστικής!

Γλυκά: Το αφράτο τσουρέκι μου γεμιστό με σοκολάτα, ένα μπολ με φρουτοσαλάτα, σοκολατένια αυγά και η αξέχαστη Αρίσα μου (Αιγυπτιώτικο Σάμαλι).

Αυτά τα εξαιρετικά Κουλουράκια με τη χαρακτηριστική γεύση μαστίχας και το αξέχαστο άρωμα που γεμίζει το σπίτι είναι άρρηκτα συνδεδεμένα με υπέροχες Πασχαλινές αναμνήσεις περασμένων χρόνων.

Αν έχετε παιδιά στο σπίτι, αφήστε τα να σας βοηθήσουν και περάστε λίγο ποιοτικό, διασκεδαστικό χρόνο μαζί, δημιουργώντας νέες αναμνήσεις!

Καλό Πάσχα σε όλους! Απολαύστε το με την οικογένεια και τους αγαπημένους σας! Με αγάπη, Ντέπη.

Ε. Πληροφορίες φύλαξης:

Τοποθετήστε τα σε ένα βάζο ή κουτί για μπισκότα για να διατηρηθούν φρέσκα για αρκετές ημέρες. Μπορούν να διατηρηθούν για μέχρι ένα μήνα, αν μπορείτε να μείνετε μακριά τους για τόσο καιρό.😋

 

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

[tamberrio]

Happy late easter from 37 even tho Greek easter is like over a month from now but don’t worry about it lets all eat koulourakia together

[morethansalad]

Greek Olive Oil Cookies / Koulourakia Ladiou (Vegan)

[newtness532]

one of my eggs broke 🥲

[captainkaltar]

On April 19th, I made bread Greek Easter biscuits

[starlightkun]

im baking this weekend im so excited 🥰🥰🥰🥰

[autisticaradiamegido]

day 320

the art for today is actually the massive quantity of koulourakia i made tonight. its the first time i've tried one of my grandma's recipes since she passed away and it was... vague to say the least! using juice glasses and bottlecaps as units of measurement and such. no bake time listed, operating on vibes alone. but I did it! and yes i know these are usually specifically easter cookies but they are tasty with tea or coffee all year round so I am making them for friendsgiving.

anyway here's grandma's recipe, edited by me for clarity lol

Recipe Makes: A buttload of cookies. Frankly you should probably half this. But if you are somebodys yiayia and you are making them for the whole fam don’t worry about it.

Ingredients & Supplies

7 eggs (6 for the dough, 1 for the egg wash)

1 cup vegetable oil (we use corn oil but any veg oil will work)

2 tsp vanilla extract

2 cups sugar

6 tsp baking powder

½ tsp salt

~6 cups flour

Sesame seeds (to preference)

1 Large mixing bowl (seriously you will need a Big Bowl if you aren’t halving the recipe)

1-3 baking sheets (depending on the size of the sheets/if you want to just reuse one and bake in multiple batches, etc)

Some open counter space to roll out your dough as you’re shaping it

Optionally a brush for your egg wash but if ya nasty like me, you can just use your fingers. You’re gonna have your hands all over these things anyway so as long as you’re washing them it’s fine.

Directions:

Preheat your oven to 350°F

Mix your wet ingredients together, then cream mixture together with the sugar, salt, and baking powder

Add your ~6 cups of flour gradually until you get a thick dough. The key is that you should be able to shape the dough with your hands and not have it stick to your fingers.

Sprinkle some flour on your staging area (wherever you’re gonna be rolling out your dough) and roll your dough out into small snakes. For the twist shapes, mine tend to end up about 10” long? But its just the sort of thing you’ll have to get a feel for. You can do as many twists in it as you want, go nuts! Or do other shapes! I’m an artist not a cop.

Once you have a full tray, beat your last egg in its own bowl, and coat the top of each cookie with a thin layer of the egg. This is the glue for your sesame seeds!

Sprinkle sesame seeds on your egg-coated cookies, as much or as little as you like. I’m a heavy sesame seed kinda guy myself. I just think it makes them look better.

Pop a tray onto the center rack of your oven for 15-20min, until the cookies are a light golden brown. Measure this with your heart.

Optional: Dunk those bad boys in your favorite Hot Drink. Get some tea or coffee or something. Actually I know I said this step was optional but I lied, you gotta do it.

anyway if u end up using the recipe let me know! send pics or something!

[mattitties]

matt x greek!reader headcannons

oh this is fun (bc it’s me)

he gets so excited when she makes him try greek food

LOVES when she speaks greek. he thinks it’s hot af

wants her to teach him greek words so he can impress her

tried to learn greek on his own but it was too hard so he gave up

was definitely VERY overwhelmed when he met her family (bc greek families. ridiculous) bc they just kept feeding him and bombarding him with questions

asks her to ask her grandma to send more of those cookies he likes. also he calls her grandparents yiayia and papou because that’s what she calls them.

“can you ask yiayia to send more of those cookies? the uh…”

“koulourakia?”

“YEAH!!!”

he went to a greek wedding with her once and she tried to get him to greek dance. he refused.

already knows that they’re going to greece on their honeymoon but is SO excited about it

[arsiaaaa]

den maresei kan toso,siga(skeftomai sunexeia poso cute tha itan na xouxouliazoume katw apo malakes koubertoules,na blepoume crime documentaries,na trwme koulourakia kai na pinoume sokolata bienoua)

[its-dean]

Meeting my Fossil Fighters Characters

Since I’m still relatively new to posting here I wanted to take the opportunity to showcase some of the characters from my Fossil Fighters story I’ve made illustrations of over the years. Hope you enjoy 🙏

Alex Agamemnon

Alex comes from the middle of nowhere, a small town deep in the mountains, but his passion for Fossil Fighting still shines through. A lot of that passion comes from a history with the sport that’s rooted in his family, though Alex still never imagined he’d ever get a chance to pursue those dreams of his. Where he stands now, he may be an inexperienced rookie, shy and unsure of himself, having to deal with being away from home, but he always keeps moving forward in the hopes that he’ll make his family proud someday.

Speaking of family, Alex has a kid sister, Louise, and a dog, Luke. Since none of them are familiar with traveling, I’d like to imagine that they’d be pretty amazed with seeing the ocean for the first time.

Alex, like his mentor, enjoys using air types. It’s made all the more passionate through his first Vivosaur partner: Via

Amber Koulourakia

By far my favorite character, Amber is simply here for the fun of it. Growing up in a town very popular with Fossil Fighters docking in from overseas, she always felt incredibly stuck in her life. It’s like her dreams were right at her doorstep, but she could never make it to where she wanted to go. Now that she’s actually made it to Arkeos Island, her new biggest challenge won’t be her lack of battling experience, but her lack of social skills…

Amber’s birthday falls on St Patrick’s Day, so whenever it comes up I try to go all out. This illustration is a couple of years old, but is still one of my favorites of anything I’ve made. (Also unfortunately her hair in all of this old art is a bit outdated, but I haven’t made anything with the updated “curly hair” design she has)

In terms of vivosaurs, Amber has a soaring soft spot for sauropods. I’d imagine her closest partner she’s eventually find definitely being Seismo (one of my personal favorites).

Kris Robin and Tyrus Therapo

I put Kris and Tyrus together for now because they’re have many similarities to them when first getting to know them. Both of them are perfectionists in their Fossil Battling, and are the two strongest members of their Fossil Battling team. Founded and led by Tyrus, based in Bockland Fossil Park (located in a European area of the world) The Bockland Monarchs have cemented themselves as the world’s premiere team to beat thanks to Tyrus’s incredible unbeaten streak. As he began growing his team, he discovered Kris and quickly took her under his wing. Together, they hope to cement the Monarchs’ reputation as legendary.

Kris almost exclusively uses neutral vivosaurs. Tyrus will take an entirely competitive approach, not caring about theming or gimmicks, just efficiency. He also has a vivosaur form I’ve designed, though he wouldn’t have a realistic way to obtaining or using it for himself.

Rhia

Rhia the albino Dinaurian is such an enigma, she truly deserves her own full post to try and explain the bulk of her history. In terms of art, though, she’s also my oldest character by a large margin, and as a result has a good amount of illustrations and fanart to choose from. This piece from her birthday 2022 is still my favorite, though.

Rhia also has a vivosaur form, but like Tyrus would have no realistic way of achieving it for herself. Just another thing I wanted to design for her, though I do have some ideas of how she might come about obtaining the tech.

Thank you for reading, I hope you enjoyed🙏 have a good night

[anghraine]

My grandmother's koulourakia were delayed but I've gotten them and they're super delicious with my tea :)

[alllifeisbittersweet]

Purim baking!!! Koulourakia and Orecchie di Aman.

[sweetwatertales]

The little bell above the door rings. “Hey, daddy,” Nikola calls out, not even checking to see if there are other customers around. “What do you have for me? Better question, what do you have that I can use to totally win over a really wet American?”

His ex-boyfriend owns the place. Constantine Andino looks more amused than anything. “Wet?”

“Yeah, you know. Wet, sad, recently divorced. Hot. Come on, Constantine, don’t make me keep listing adjectives, I’m shit at that. Pretty sure that I’ve already gone through the gambit of all the good ones. I’ll start spitting out slang next.” Nikola hauls himself up onto the counter at the side of the bakery. There’s a glass cloche next to him. He pulls the top off of it and helps himself to one of the koulourakia. Fresh made every day.

Fucking amazing.

“Depends.” Constantine braces a hand against the counter. He’s a bull of a guy, big, tall, great tits, big hands. Right now, he’s also covered in flour, too. “Does he actually like sweet stuff?”

Nikola had bad manners and bad taste, but Constantine was probably the best guy he’s ever dated. They ended things on good terms, and Nikola likes to show up, be a little rat, annoy the fuck out of Constantine, eat free food, and then scurry off elsewhere.