Just d e l i c i o u s!
Chocolate muffins
Just d e l i c i o u s!
Keftedakia, the mini burgers :)
With the same recipe, you can make mini-burgers that you fry in a big frying-pan with good olive-oil and in greek we call them keftedakia that stands for meatballs :)
It is great for a buffet and kids and adults get crazy with them. So crazy, that I did not manage to get a photo from mine when done as they disappeared immediately!
[updated] I managed to do again in order to show you the result...
Penne siciliana
Italian inspiration this week, and today my favorite pasta dish: penne siciliana! With a few noble ingredients you can make so nice dishes like this. Take an eggplant, some garlic, tomato sauce, add mozzarella and you have it!Ingredients
500gr penne pasta
1 eggplant
2 garlic toes
1 tomato sauce can
150gr mozzarella cheese
salt, pepper, olive oil, parsley
Boil the pasta according to instructions.
In parallel, fry the eggplant (cut in small cubes) in some oil and when it gets a nice golden color, add the garlic cut in small pieces and fry it also for a minute or two.
Add the tomato sauce, the parsley, salt and pepper, some water and maybe some oregano. Cover it and let it stew for 5 min.
Put it in the oven for 5min in the grill and enjoy it!
Lasagne, pasta fiesta!
Lasagne is a classic dish that is very popular and easily appreciated. Find today my way of making lasagne and get it in your weekly menu if not yet :)Ingredients:
1 box of pasta for lasagne
1 can of tomato sauce
grated cheese (parmigiano reggiano and emmental)
bechamel sauce and sauce bolognese
Procedure:
Prepare the two types of sauces: the tomato sauce (bolognese) and white sauce (bechamel).
Start by putting some tomato sauce and white sauce in the bottom of a deep oven dish. Then, put a layer of lasagne pasta.
Bake at 180 degrees of Celsius for about 30min or until it gets a nice golden color.
Enjoy!
Spinach-feta pie (spanakotyropita)
Do you like spinach and cheese? Especially feta cheese? Imagine adding the subtle smell of the dill on top and cover all of them with crunchy layers of a pastry like "filo"... Yummy... We call this "spanakotyropita" in greek and it is a pie that is made with filo and has a filling of spinach and feta.
I come exactly from the region that is known for this and normally, it is even better if we make our own pastry of filo. I will be sincere here, it takes time to make your own filo, so let's use today the ready made one, but of good quality still...
500gr fresh spinach
3-4 fresh onions or 1 big onion
300gr feta cheese
3 eggs
2-3 spoonfuls of flour
dill
salt, pepper, olive oil
Procedure:Use a kitchen scissor to slice the spinach and then wash it well. Add salt and with your hands squeeze enough the spinach to take all the liquid out of it. Drain it well.
Put in a big bowl, the drained spinach, the sliced onions, the smashed feta, the dill, the eggs, some olive oil, the flour, the salt and the pepper.
Mix well with a spoon.
Start adding one by one the filo adding a bit of olive oil in between. Make 4-5 layers of it.
Then, add evenly some of the mixture and cover with 2 layers of filo. Continue the same procedure for 3-4 times.
Finish by covering with 4-5 layers of filo, adding a bit of olive oil in between.
When it starts to get a color on top, open the oven and with your hand, wet it slightly (like spraying it).
Doesn't it make you willing to try to do it?
Rice pudding
Rice pudding (risogalo in greek) is a classic desert especially for young kids. If you also add some cinnamon on top, it's even better. And it's so easy to make as you will see, that there are no excuses. So here it goes...Ingredients
1/2 cup of rice (round and of good quality special desert)1/2 lt of milk
3-4 spoonfuls of sugar
vanilla
Procedure
Put in a small casserole, 1/2 cup of water and let it boil. Then add the rice, lower the fire and let boil for 3 min absorbing almost all of the water. 
Then, add the milk and the vanilla and let it boil in moderate fire for about 25min. Add the sugar and let it continue boiling for 5 more minutes. Share in 5 small bowls. When serving, add some cinnamon on top.
Enjoy!
Enjoy!
Tiramisu, the most popular!
When I was adding here half a year ago, the recipe of my tiramisu, I could never imagine
that it will have such a success!!!
I knew that it is very tasty as many of my friends reaaally like it, but I was thinking
that a tiramisu without coffee and alcohol would seem very childish to other people...
You know what? approximately 1000 people liked it and actually was searching for such a recipe :)
Who would believe it? So, I am not alone...
Find again here this very popular recipe, signed by Vivian ;)
Happy New Year 2014!
May 2014 is better than 2013...
May serendipity sustains creativity !
(my favorite wish for this year)
Stuffed turkey or capon!
Let's start 2014 with a classic recipe that could not be omitted from this blog this festive period, stuffed turkey!
Or to be more precise, stuffed capon that we prefer, as it is tastier than turkey...
The tips for this recipe is to choose a capon instead of turkey and to buy it much earlier than the day that you will cook it and put it in the freezer. Enjoy!
Ingredients
1 capon or turkey or even chicken
4-5 medium potatoes
juice of 1 orange and 1 lemon
salt, pepper, olive oil
For the stuffing:
1 minced onion
350gr of minced veal
200gr of chicken livers
200gr of boiled chestnuts
1/2 cup of rice for risotto (arborio is better)
salt, pepper, parsley, olive oil
Procedure
Start by preparing the capon, clean it, wash it and put it in a big oven pan that has a cover preferably (otherwise, use aluminum foil to cover it).
In a small casserole, put enough olive oil to cover the bottom and add the onion, the meat and the livers (cut in small pieces) to fry well.Once done, add the rice and 1 spoon of brandy. Let it evaporate.
Stuff the capon with the stuffing. Once done, close using toothpicks.
Take out the juice of the orange and the lemon.
Pour the juice evenly on top, add salt, pepper and olive oil.
Finish by adding enough water to cover half of the potatoes.
Cover and let them cook in the oven in fan and 170 degrees of Celsius for about 2 hours for a medium capon. At the end, uncover and let it cook for about 10 min to get a nice roasted crust, if you like.
The result is overwhelming!!!
Don't you think? Pity that you cannot taste it :)
But you can cook it...
Serve it with a nice cold dish made with prosciutto and cheese like the nice synthesis that follows...
