Ekmek perfect fridge cake

What we need:
600g. kadaifi
300g. butter
Toasted crushed almonds

Syrup:
5 cups sugar
3 cups water
1 tablespoon lemon juice

 For Cream:
1 1/2 liter of milk
6 tablespoons cornflower
5 tablespoons semolina
3 egg yolks
1 1/2 cup sugar
2 vanilla
lemon zest

Coating:
2 sachets Garda or fresh cream wiped with 1tbl. Of sugar
toasted almond slivers

How to make:
1) hackle very well the  kataifi and Butter well  lay in the baking pan and bake slowly until golden browned let it cool
2) Prepare the syrup us
3) when syrup is cooled ladle over the ekadaifi
4) Mix all the ingredients of the cream in a saucepan and put them on the fire to thicken, stirring constantly.
5) Spread the cream on our kadaifi and wait to cool.
6) Beat the Garda as writes packed and spread the whipped cream over this cream, sprinkle end with almond slivers.
Few secrets yet
Do not put the cream on the Garda if not completely cooled. Good Luck.

4 marinades: For pork, lamb-chicken, beef and vegetables

Soften flavored meats and vegetables relish using marinades. Remember that raw meat, fish and chicken can be "passed" harmful bacteria in the marinade, so first put them in the fridge during the marinating and secondly use the leftover marinade for sauce, unless the boil well. Raw is good sauces made with new materials that have been in contact with uncooked meats and poultry. Finally, it is good to marinate in glass or plastic containers, not metal.
1 Marinade for lamb with cumin and chicken: 2 tablespoons of honey, the juice of 1 lemon, 1 teaspoon cumin, 1 teaspoon cayenne pepper, 1 teaspoon grated ginger, ½ teaspoon cinnamon, 1 teaspoon allspice powder 3 tbsp coriander powder 5 tablespoons olive oil. Marinating time: 11/2 hours
 2 Marinated with honey and thyme pork: 2 tbsp honey somewhat sparse (flower honey), 2 tablespoons of olive oil, the juice of 2 lemons, fresh thyme Marinating time: 1 hour
3 Tabasco Marinade with wine and beef 3 cloves of crushed garlic, 3 tablespoons olive oil, 1/2 tablespoon cumin powder 1 tablespoon coriander powder 4-5 tablespoons lemon juice, 1 tablespoon brown sugar, 1 teaspoon tabasco, 1 cup of red wine. Marinating time: 11/2 hours
4 Marinade for vegetables: 5 tablespoons oregano 5 tablespoons coarse salt, 4 tablespoons paprika 4 tablespoons ground fennel seeds, 3 tablespoons garlic powder 3 tablespoons dried onion, 2 tablespoons cayenne pepper, 4 tablespoons brown sugar, 5 tablespoons of olive oil. Marinating time: 1 hour 2.1

4 marinades: For pork, lamb-chicken, beef and vegetables

4 marinades: For pork, lamb-chicken, beef and vegetables
Soften flavoured meats and vegetables relish using marinades. Remember that raw meat, fish and chicken can be "passed" harmful bacteria in the marinade, so first put them in the fridge during the marinating and secondly use the leftover marinade for sauce, unless the boil well. Raw is good sauces made with new materials that have been in contact with uncooked meats and poultry. Finally, it is good to marinate in glass or plastic containers, not metal.
1 Marinade for lamb with cumin and chicken: 2 tablespoons of honey, the juice of 1 lemon, 1 teaspoon cumin, 1 teaspoon cayenne pepper, 1 teaspoon grated ginger, ½ teaspoon cinnamon, 1 teaspoon allspice powder 3 tbsp coriander powder 5 tablespoons olive oil. Marinating time: 11/2 hours
 2 Marinated with honey and thyme pork: 2 tbsp honey somewhat sparse (flower honey), 2 tablespoons of olive oil, the juice of 2 lemons, fresh thyme Marinating time: 1 hour
3 Tabasco Marinade with wine and beef 3 cloves of crushed garlic, 3 tablespoons olive oil, 1/2 tablespoon cumin powder 1 tablespoon coriander powder 4-5 tablespoons lemon juice, 1 tablespoon brown sugar, 1 teaspoon tabasco, 1 cup of red wine. Marinating time: 11/2 hours
4 Marinade for vegetables: 5 tablespoons oregano 5 tablespoons coarse salt, 4 tablespoons paprika 4 tablespoons ground fennel seeds, 3 tablespoons garlic powder 3 tablespoons dried onion, 2 tablespoons cayenne pepper, 4 tablespoons brown sugar, 5 tablespoons of olive oil. Marinating time: 1 hour 2.1

Greek Orange and Chocolate Cookies

Ingredients 

4-4 1/2 cups flour soft for all uses

3 teaspoons baking powder

1 cup soft butter

1 cup sugar

2 egg yolks

1/4 cup orange juice

2 tablespoons brandy

zest of 1 orange

3 tablespoons cocoa

 

Method

Sift the flour with the baking.

Cream the butter with the sugar until it becomes white.

In a bowl whisk the egg yolks and stir in the orange juice and brandy.

Pour slowly into the bowl of the mixer to incorporate the butter.

Stop beating and pour and mix the zest and the flour with the baking in installments, adding as needed to make a soft dough that does not stick to fingers.

Divide the dough into 2 parts and one if you add sifted cocoa to make chocolate.

Take a small amount of dough and roll in to balls. With finger make a hole in the middle to bottom, so you get a nice bun.

You can make and assorted cookies such as photo and design you like.

Put in a pan lined with wax paper and brush with egg yolks beaten with a little water.

Bake at 180 degrees for 20-25 minutes.

Allow to cool and store them in a box of biscuits, reserved one month.

Make bounty easily

Make bounty easily

Materials

100 ml cream

300 g sugar

250 g cream or margarine

250 g coconut

150g dark chocolate

2 tbsp oil (for chocolate)

Fresh cream, Coconut, sugar and margarine in a saucepan and let it boil.

Let it boil for another 5 minutes.

Cover a baking sheet with parchment paper and pour the mixture  inside.

Leave in the fridge overnight.

The next day, put it on a cutting board and remove the paper.

Cut into cubes or rectangular shape (which is the original shape of Bounty candy bar).

Cover each cube with melted chocolate, letting it harden. Enjoy!

Feta Tzatziki Crock-Pot Lamb Chops

Ingredients

2 lbs. Lamb chops

2 tablespoons olive oil

1 tsp. salt

1 tsp. course black pepper

1 tsp. garlic powder

1 tablespoon dried oregano

1 tsp. Paprika

Feta Tzatziki Sauce

1 tablespoon butter

1 cup sliced leek

2 tablespoon flour

1 cup Greek Yogurt

1 10 ¾-oz. can cream of chicken soup

½ cup sauvignon blanc (white wine)

1 cup English cucumber, peeled, seeded and diced

4 ozs. feta cheese

Instructions

The night before, combine olive oil and spices in a large bowl. Rub all over lamb shanks. Cover and marinate overnight.

Melt butter over medium-high heat and sauté leeks, until tender, about 4 minutes. Stir in the flour and cook about 2 more minutes to make a roux.

Whisk together the  Greek yogurt, soup and wine. Stir in the cooked leeks and feta cheese. Cover and refrigerate overnight.

In the morning, place the lamb and feta tzatziki sauce into a Crock-Pot. Mix thoroughly. Cook on low 6-7 hours.

Plate the lamb and Ladle on the feta tzatziki sauce. Serve with pita bread and extra sauce on the side.

Greek-style Chicken & Chickpea Stir-Fry

Ingredients

600g chicken thigh fillets, thinly sliced

1 tablespoon each Greek seasoning and a springless if cumin seed 

2 garlic cloves, crushed

1 each red onion and red capsicum, thinly sliced

400g can chickpeas, drained and rinsed

6 cups baby spinach leaves

Method

Place chicken into a bowl with Greek seasoning, oregano, garlic and 2 tablespoons olive oil. Toss well to coat the chicken.

Heat a wok over high heat, add half the chicken and stir fry for 3-4 min or until cooked through. Remove with a slotted spoon and repeat with remaining chicken. Cover and keep warm.

Add a little more oil to the wok, add onion and capsicum, cook for 2 min. Add chickpeas and cook for 1 min. Return chicken and add spinach leaves, cook until spinach has just wilted. Serve with some toasted pita bread and lemon wedges. Garnish with crumbled feta, olives and oregano leaves.

Revithosoupa (Chickpea Soup)

 

INGREDIENTS

1 cup of dried chickpeas

6-8 cups of water

1 teaspoon of baking powder

1/4 cup of olive oil

1 medium onion, thinly sliced

leaves from one bunch of celery

1 small carrot, cut in slices (optional)

1 teaspoon of salt

1 tablespoon of flour

2-3 large lemons

Method

Prepare the Chickpeas

The night before, soak the chickpeas in a bowl with plenty of water (they will double in size). The next day, drain and rinse well, and place in another bowl of water with the baking soda for 30 minutes. Rub them with your hands to remove any skins, drain, and rinse very well.

Cook the Soup

Place the chickpeas and water in a pot and bring to a boil. As the water boils, skim off the foam that forms on the top. Reduce heat, add the onions and carrots, cover partially, and let simmer until the chickpeas are soft - about 2 hours. If needed, add more water (boiling) during cooking.

Add salt and olive oil, cook a few minutes longer. In a cup, mix the flour and the juice of 2-3 large lemons. When smooth, add 2 tablespoons of soup liquid and stir. Add to chickpeas, cook for 5 more minutes, stirring frequently.

Serve with a squeeze of fresh lemon juice (or with lemon wedges on the side).

Note About Chickpeas: Because not all chickpeas are created equal, after the soak with baking soda, no skins may rub off. This is fine.

Serving Suggestions: Serve with crusty bread and a side of feta cheese.

Ham and Cheese with kataifi and various cheeses

Ingredients

500 gr. kataifi
150g. Parmesan
250 gr. gruyere
250 gr. Cheddar
200g. sliced mozzarella
150g. butter
4 eggs
650 ml fresh milk
little chopped mint
freshly ground pepper
Divide and spread the kataifi with your fingers to fluffy it up. Grate all cheeses in a coarse grater and place in a bowl and add a little mint.
Grease a baking dish, spread half of the Kataifi in the baking tray and spread half of the cheese and Lay over the ham. Sprinkle with remaining cheese mixture. Cover the pie with the remaining kataifi.
Melt butter (careful not to burn) and mix it well with eggs and milk. Pour on top of kataifi mixture with the egg - butter and bake in a preheated oven at 180 ° C for 40'-45 'around until browned surface.

Translated Tat kefir Russian pies

A translated Russian recipe for our Ausie mates.
 Belyashi usually made from yeast dough and fry in a pan. I also did belyashi for this recipe, but my eye caught a very different way of preparing this dish and I decided to try my hand. At the end of the recipe preparation Tat on kefir, I'll tell you what I eventually got. You also need to stock up on minced meat, flour, yogurt and milk. Bake belyashi going in the oven. Flour - 3 cups Eggs - 2 pieces Yogurt - 1 cup Sugar - 1 tablespoon Baking soda - 1 teaspoon vegetable oil - 4 tablespoons Table salt - 1 teaspoon Ingredients for the filling for Tat: Minced meat - 400 grams of milk - 1 cup Onion - 3 pieces Step by step instructions with photos Tat preparations for yogurt in the bowl, mix yogurt with soda, leave for 10 minutes. Kefir should be fresh, acidic enough that the dough is well raised. In a lot of kefir add sugar, eggs, oil and salt, stirring well. Next add flour, stirring without stopping. Make the dough, put it in a plastic bag, leave it for half an hour. Peel onions, finely chopped. Stuffing mix with onion, salt, pepper, add the stuffing milk. Divide the dough into pieces the size of a hen's egg, roll out tortillas. Put in the resulting cake stuffing, sleplyaem edges of the dough so that there is a small hole. Lay out future belyashi on oiled baking, leave for 20 minutes. Put the pan in a preheated 150 ° C oven and bake for 30 minutes. We take out the pan from the oven, spread belyashi on a large plate, lubricate them with oil, cover with a plastic bag, and top with a towel, leave for 10 minutes. Belyashi ready. In the end, I turned out quite edible, not too salty belyashi. Dough, unfortunately was not up, so the stuffing was covered with a thin crust. I advise you to use a dish just with the heat from the oven, or if it will stand you a few hours, the crust will be very dry and almost impenetrable for delicate children's teeth. As an option - not worth trying to bake, and fry in oil in a frying pan, which I did. The ultimate cost of each Tat on this recipe significantly lower (twice) than those sold in cafeterias and kiosks.
All copyrights belong exclusively to the text draft My recipes. In the event of a breach of copy of our materials will be made for appropriate sanctions to violators: an appeal to the hosting company and other legal measures in accordance with the current legislation of the Russian Federation. Respect other people's work! Source material:
http://mycook-recipes.ru/vipechka/pirogi/belyashi_na_kefire.html

 

CUTTLEFISH WITH SPINACH

Ingredients 

1kg cuttlefish 

1 pound spinach 

15 spring onions 

1 bunch dill 

1 bunch fennel 

a few mint leaves 

300 gr. oil 

salt 

pepper 

oregano 

cumin 

juice of 1 lemon 

 

Execution:

Blanch the cuttlefish and cut pieces Then clean, chop and wash the spinach well. Then Blanch them by barely dipping them in hot water. Take them out and drain. Peel and finely chop the onions, dill and fennel. Pour the oil in a skillet  and saute the onions and cuttlefish. Then add the spinach. Add broth and a spoonful of pepper cuttlefish and salt. Just boil the contents of the pot, add the dill and fennel. We do not place much stock or water spinach will have their own juice and will boil quickly. Add the spices and reduce heat. Wait until the liquid has evaporated and left with the oil. The lemon pour one minute before lowering the oil from the heat. If we add more lemon, depending on how sour the want.

Lamb liver in wine sauce

1 whole lamb liver

1 cup. of olive oil

1 tsp. fresh oregano

1 tsp. sweet paprika

2 cloves of garlic 

1 wine glass of dry red wine

juice of 1 lemon

salt and pepper

 

Method: 

In a saucepan with plenty of salted water part boil Liver for about 7 minutes. Then Remove and let cool. Remove the skin from the giblets and chop into small pieces 

In a large skillet, heat the oil and add the chopped offal. Then sauté until well browned and add salt, the pepper, and the red wine. Cook until the wine evaporates and the sauce thickens again.

Then drizzle with lemon juice and sprinkle with paprika.

Beef Wellington Recipe

INGREDIENTS

1 lb beef tenderloin fillet

Salt and pepper

Canola, or olive oil

1 lb mushrooms (we used half cremini, half shiitake)

4 thin slices ham (Parma ham if you can get it) or prosciutto

2 Tbsp yellow mustard (we used Coleman's Original English Mustard)

7 ounces puff pastry (needs 3 hours to defrost in refrigerator if using frozen)

2 egg yolks, beaten

METHOD

1 Preheat oven to 400°F.

2 Heat a tablespoon or two of oil in a large pan on high heat. Season the fillet generously with salt and pepper. Sear the fillet in the pan on all sides until well browned (hint: do not move the fillet until it has had a chance to brown). Remove the fillet from the pan and let cool. Once cooled, brush the fillet on all sides with mustard.

3 Chop the mushrooms and put them into a food processor and purée. Heat a large sauté pan on medium high heat. Scrape the mushroom purée into the pan and let cook down, allowing the mushrooms to release their moisture. When the moisture released by the mushrooms has boiled away, set aside the mushrooms to cool.

4 Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham. Place the beef fillet in the middle, roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly. Wrap up the beef fillet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.

5 On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet. Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs. Fold the pastry around the fillet, cutting off any excess at the ends (pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap). Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes.

6 Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs. Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt. Bake for 25-35 minutes. The pastry should be nicely golden when done. (To ensure that your roast is medium rare, test with an instant read meat thermometer. Pull out at 125-130°F for medium rare.) Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices.

Stuffed Potatoes with egg bacon and cheese

Ingredients 

6 large potatoes 

2 cups of crated tasty cheese 

6 large eggs

500g chopped bacon 

Olive oil

1 200g jar of cheese spread 

Salt and coarse pepper

1/2cup choked fresh parsley 

Method: 

Wash potatoes and with skin on boil in salted water until just soft

Let them cool and with a sharp knife cut tops of potatoes and with a teaspoon empty some of the potato making sure to take only enough to make a hollow casing  to allow all other ingredients to fit in it. Place hollow potatoes in a creased baking tray. Drizzle with olive oil salt and pepper then add in each hollow potato a teaspoon of cream cheese the shredded tasty cheese some of the bacon and break an egg in each potato. Place some more of the tasty cheese on top salt and pepper drizzle a bit more of the olive oil and bake in a pre heated 220c oven until egg has cooked  to your liking and cheese has melted! Spindle some fresh parsley and serve! Enjoy!

Crab resoles

Ingredients 

1 can of crab meat or 1 package imitation crab sticks 

125 ml milk

2 spring onions

2 eggs

1 clove of garlic

zest from one lemon

dill

salt

pepper

flour or breadcrumbs

 

Method: 

Place In a multi the crab meat until it becomes like paste.

Chop the onions and garlic. If you like you can also put in those in the multi as well. 

Stir the crumb crab with remaining ingredients.

Add flour or breadcrumbs so that they become a mush. 

With a spoon mold meatballs and fry in hot oil.

When cooked  put a plate lined with absorbent kitchen paper.

Fay's Mushroom sauce for all meats

Ingredients 

1 tablespoon cracked black pepper

50g butter, chopped

3 garlic cloves, crushed

1 onion thinly sliced

200g button mushrooms, or any kind thinly sliced

1/2 bunch of chopped Parsley 

2 tablespoons of chicken powder  stock 

1/2 tsp of garlic salt

500g thickened cream

Freshly ground corse black pepper

Method

Add the 20g butter, garlic,onions mushrooms garlic salt and parsley to pan. Cook, stirring often, for 4 minutes or until mushrooms are tender. Add chicken stock And cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken.

Serve over Steak,Chicken or any meat. I serve with a spoon of mashed potato steam carrots or any vegetable I have at that time onto a plate and steak and spoon over mushroom sauce. 

Greek mezedes Appetisers

Here are some of what most of the Greek family's table has for their every day appetisers and more! 

Chickens in red sauce and green beans

Materials

Chicken: 1 around 1 ½ kg cut into portions

olive oil 1 cup of tea

onion 1 chopped

beans: 1 pound, peeled

dry white wine: 1/3 cup

tomatoes: 500 gm. cut in half (or chopped tomatoes)

Tabasco : 1 teaspoon

Parsley: 3-4 tbsp, chopped

salt

paprika: little

pepper

Execution

Salt and pepper the chicken portions. Heat the olive oil in a large saucepan and sauté the chicken portions on both sides until golden brown. Add the onion and continue to sauté for 4-5. Scald the green beans for 3 and drain well.

Then add the green beans to the pot and continue to sauté for 5'-7 'not stir too vigorously, just shaking the pan to melt non beans.

Add the wine and add the tomatoes, 1 ½ cup water, salt and pepper (or paprika). Simmer for 40 minutes until the food to stay close to the oil. Adding at the end the TABASCO and parsley, leave to boil for 5 min and serve.

Greek Meatloaf stuffed with Eggs (Rolo Kima)

There is nothing better than a perfectly cooked meatloaf for a cozy family dinner! Juicy and moist with a nicely browned thick crust and a hidden surprise.. Try out this easy, no-fail recipe for ‘Rolo Kima’ (Greek meatloaf stuffed with eggs) and amaze your friends and family!

Ingredients

1 kg minced beef (35 ounces)

1kg minced pork (35 ounces)

3 small red onions, grated

3 cloves of garlic, mashed

2 tomatoes, grated

1/2 tsp powdered all-spice berries

salt and freshly ground pepper

4 eggs, hard-boiled

8-10 potatoes, cut into wedges

500-700 ml beef stock (2-3 cups)

1 tbsp tomato paste

1/2 cup olive oil

Instructions

To prepare the mixture for this impressive Greek meatloaf, add into a large bowl or basin the minced beef and pork along with the onions, garlic, tomatoes, the powdered all-spice berries and season well with salt and pepper. Mix thoroughly with your hands; it is important to knead the mix for at least 5-10 minutes so that all the ingredients combine and the meat absorbs all the wonderful flavours. Cover with some plastic wrap and let rest in the fridge for 20 minutes.

In the meantime boil the eggs, for the stuffing and prepare the stock.

On a working surface line a big piece of parchment paper and arrange half of the meat mixture as a base. Arrange the hard-boiled eggs side by side along the length mixture; cover with the rest of the mixture and roll the parchment paper, forming a roll, so that it is curved down over the eggs in an arc.

Unroll carefully the meatloaf in a large, deep baking pan and add the potatoes (cut into wedges).

In a bowl, mix the stock, the tomato paste and olive oil; pour 2/3 of the mixture over the meatloaf and potatoes.

Bake in preheated oven (at both top and bottom heating elements) at 180C, on the bottom grill of the oven for 1 hour 30 minutes. If the meatloaf starts getting coloured to quickly, cover up with aluminium foil or lid. After an hour, check if all of the liquid has been absorbed and the pan appears to be getting dry and add the remaining stock mixture (warm), before the potatoes have fully browned.

Once the meatloaf is out of the oven let it rest for 15 minutes, to make it easier to slice. Slice into generous portions and pour over some of the delicious meat juices. Enjoy!

Spaghetti with Chickpeas resoles toped with Tomato Sauce and Soya cheese ( Fay's REVITHOKEFTEDES)

Ingredients 

1 bag of chickpeas

1 large onion

2 green onions

1 bunch dill

2 gloves if garlic

1 bunch mint

1 bunch of parsley

1tsp of  ground Cumin seed

about half a cup of flour for all uses

salt and pepper

oil for the frying

For the tomato sauce

1 jar home made tomato sauce or 

1 can of crushed tomatoes

1 Tbls of tomato paste

1/4 olive oil

 1 diced red onion 

2 gloves of garlic crushed 

For Spaghetti 

500g spaghetti 

300g of Soy cheese grated

Place the night before the chickpeas in water to swell. I always use some left overs or the can type just strain from all the juices and add to the blender! They give a better flavour ! 

The next day, rinse the uncooked and mash little by little in a food processor to make crumbs like. Pour into large bowl and add the herbs and spring onions chopped and grated onion. Mix the ingredients well. Add salt, pepper cumin and flour enough to make a tight mixture to molding.

If you have time leave little time for the mixture in the refrigerator to shake. Put some flour in a dish and plenty of oil in the pan to heat thoroughly. Shape meatballs moderate, roll them in flour, shake the excess and carefully pour in the oil.

Fry until well browned on both sides. Remove to paper towels to drain.

For the tomato sauce

This sauce is a nice a compliment in serving the Chickpeas Resoles over spaghetti during the fasting period of Easter 

Place the  olive oil  in a sauce pan and add the chopped onion and garlic to soften then add the table spoon of tomato paste and stir to let out flavours. Add the home made tomato sauce and stir add a cup of water salt pepper and cumin seed powder 

Let it simmer for 10 min and turn hot plate off.  Boil the spaghetti in salted water until just al dente . Drain well . Place 2 tbls of butter OT olive oil to heat in the pan and once it has heated up place the spaghetti back and tosh to cover. 

SPAGHETTI WITH sausages

500 grams. the lasagna spangetini

1 onion, finely chopped

1 clove garlic crushed

1/4 cup. olive oil

2 sausages pork 

250g. Champignons Sliced

1 sprig of sage

1 sprig of thyme

1 cup. chopped tomatoes

1/3 cup. of dry white wine

salt and pepper

grated feta cheese for serving

Remove the casing sausages and mince. Heat the olive oil and saute the sausage for 2-3. Add the onion and garlic and let them all together sotaristei 2-3. Add the mushrooms and saute for 2-3. Add the wine. Allow the alcohol to evaporate and add the tomatoes and herbs. Season with salt and cover the pot. Boil the sauce over medium heat for 10 minutes. Meanwhile, boil the pasta so as drip pour in the sauce. Increase heat and boil for 1-2 to melosei sauce. Serve immediately with grated feta and sprinkle with top with raw olive oil.

Lamb chops WITH Bougiourdi

Ingredients :

1kg lamb chops small

1 clove garlic crushed

1 tbsp oregano

1 tbsp thyme

4 tbsp olive oil

1 tbsp mustard

1 tbsp mayonnaise

1 chopped tomato

1 tbsp salt

freshly ground pepper

2 red peppers cut in four

2 yellow peppers cut in four

2 green peppers cut in four

2 onions, quartered

2 whole cloves of garlic

250 grams. slice (hard), cut into cubes

1 tbsp oregano

1 tbsp red hot chili pepper

salt

4 tbsp olive oil

few drops of vinegar

Method:

In a bowl, add the olive oil, mustard, mayonnaise, tomato, thyme, oregano, garlic and salt and plenty of pepper rub. Beat the ingredients with a fork, to join well. Pour in the chops and stir very well, cover with the marinade. (If we let marinate 1 hour in the fridge to make them more delicious). Lay parchment paper on a deep oven dish. Empty means marinated lamb with all liquid marinade and bake in preheated oven at 200 ° C for 50'

Put all ingredients in bowl and mix very well, wet. Lay parchment paper in a deep pan, pour through the whole mixture and bake at 200 ° C for 20. In a large serving platter in the middle of the chops drizzled with the sauce and mint.

Sfakianopites For lovers of Cretan cuisine and beyond.

Ingredients:

For the dough

1/2 pound of flour

1/4 cup raki or ouzo 

2 tablespoons oil

1 cup water

pinch of salt

For the filling

Cream cheese 1/2

 

Method

Mix the flour with the oil to lubricate the flour well.

Add the remaining ingredients.

Divide the dough into 10 balls.

Allow the dough to mature.

After about half an hour to get every ball, open little hands, put a little cream cheese in the center and close it like a pouch.

Put us to the bench with the closed side to kato.To press lightly with the palm of us over with a rolling pin to roll out our size pasta dish.

Put a little oil in a pan and fry each one by one sfakianopites. If the leaves have opened -meaning bubbles that have kept air-through with a toothpick to tweak to leave the air.

When they are fried drizzle with honey or salty Parmesan.

Cod baked with spinach (Paros)

 

 Ingredients :

1 pound salted cod

1 pound fresh spinach

3-4 spring onions

1 onion, grated

5 cloves of garlic

juice of 1 lemon

salt and pepper

 

Cut the cod into portions and place in a bowl of water, changing it every 2-3 hours to make sure that all salt has gone, Wash  well And strain, the clean of bones and rinds, the rinse thoroughly and pat dry.

In a large pot, heat the oil and add the chopped onions, grated onion and garlic.

Wash and clean the spinach, Chopin large peaces and wither with the onions into the pot. Add 1 water glass of water and salt after adding God and then salt and pepper them lightly if needed. Place god into the pan over the spinach and 

Cook for about 30-40 minutes and pour over the food with the juice of a lemon.