makrisOffering
AWmakris offering. 123456789
| Gender | Male |
| Age | 36 |
| Orientation | Straight |
| Nationality | Cypriot |
Ingredients Original recipe (1X) yields 8 servings -8 small Granny Smith apples, or as needed -½ cup unsalted butter -3 tablespoons all-purpose flour -½ cup white sugar -½ cup packed brown sugar -¼ cup water Step 1: Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Peel and core apples, then thinly slice. Set aside. Step 2: Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat. Step 3: Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips. Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges. Step m: Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges. Step 5: Make a lattice crust: Fold the first and third strips all the way back so they're almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position. Step 6: Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position. Repeat Steps 6 and 7 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure. Step 7: Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn't run off the sides. Step 8: Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes. Step 9: Serve and enjoy!
Enjoys
- Swinging
- Striptease
- Tantric
I meet with
- Female
- Couple MM
Incall rates
| Duration | Cost |
| 15 mins | £6 |
| ½ Hour | £9 |
| ¾ Hour | £69 |
| 1 Hour | £690 |
| 1½ Hours | £6960 |
| 2 Hours | £6969 |
| 3 Hours | £8888 |
| 4 Hours | £8899 |
| Overnight | £9999 |
Outcall rates
| Duration | Cost |
| 15 mins | £9999 |
| ½ Hour | £8890 |
| ¾ Hour | £8888 |
| 1 Hour | £6969 |
| 1½ Hours | £6960 |
| 2 Hours | £690 |
| 3 Hours | £69 |
| 4 Hours | £9 |
| Overnight | £6 |
Latest blog post
This is my first blog! (July 21, 2026)
I'm testing my writing skills. Might become the next Dostoyevsky. ?????
Until then, here is a recipe for Koupepia!
Koupepia (as we call them) are dolmades, wrapped in grape leaves, stuffed with ground pork or veal, rice, fresh herbs and seasoning, cooked with tomato and lemon juice.
Ingredients
------------------
60 fresh or brined vine leaves
1 kilo (2.20 lbs) ground pork
? cup olive oil, divided
2 onions, finely chopped
1 cup parsley, finely chopped
3 - 4 tablespoon dried mint
2 cups fresh ripe tomatoes, pureed, divided or 1 cup concentrated tomato juice and 1 cup water
½ cup Carolina or other short grain starchy rice
Salt & Freshly ground black pepper
¼ teaspoon cinnamon
½ cup lemon juice
1½ cups water
Instructions
--------------------
1. Wash the fresh vine leaves and blanch them for 5 minutes. Add cold water and drain. If using jarred brined grape leaves, wash, rinse and drain them.
2. In a skillet heat half of the olive oil and sauté the onion until translucent. Add the ground meat and sauté until it turns white. Add half of the tomato and half of the lemon juice and cook for 5 minutes stirring once in a while.
3. Mix in the remaining ingredients and set aside to cool.
4. Put a leaf on a plate, vein side facing up, remove stem and put about a tablespoon of the mixture near the stem.
5. Neatly fold left edge and then right edge and then roll all the way.
6. Wrap up into a cigar shape (don't fold too tight as the rice will expand during cooking).
7. Repeat with the remaining grape leaves and filling.
8. Place neatly in the pot seam side facing down, starting from the edge, moving in a circle towards the centre. Second and third layers may be placed on top.
9. Add the remaining tomato, olive oil as well as lemon juice and then cover them with a plate (which must be about the size of the pot).
10. Finally add water to cover the plate and bring to a boil, Cover with the lid, reduce heat and simmer for about 30 - 35 minutes.
11. Allow to rest for a while before serving.
12. Serve with Greek yoghurt.
Enjoy!
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