Garlic dip with bread (Skordalia me Psomi)

Skordalia

What we need:

4 -5 large thick slices of bread 

3-6 cloves garlic (depending on preference)

1 lemon juice

1/4 teaspoon salt

2 Tbls of cider vinegar 

Olive oil (about one wine glass full )

Method 

In a blender or multi blend all the bread until they become bread crumbs 

Peel the cloves of garlic and put them together in multi with salt and half the lemon juice.

Then mush, if garlic has not completely melted do not worry.

Continue pouring in multi by adding 1 tblspoon if bread crumbs and 3 tablespoons of the lemon and crushed garlic the rest of the lemon and vinegar than the oil triturated until empty bowl and bled al, together until 

Taste and add lemon salt or more olive oil.

If your mixture is more liquid than you need to wait a little let  the garlic dip settle and see if it has tightened if not just add more bread crimps! 

Chicken soup with Trahana in egg and lemon sauce

For Home made Trahana

Ingredients 

* 1/2 kg of flour Plain

* 1/2 kg of fine semolina

* A little salt

Milk as long as it needs to make a soft dough (for sweet trachana) or

* Yoghurt  as much as its needs  to make a soft dough 

Method 

Knead the ingredients  use either yogurt for sour or milk for the sweet Trahana and knead until it becomes a dough that does not stick.

* Leave the dough on a surface covered with a tulle to dry  and rotate it so it dries on both sides  (It may take 2-3 hours to dry. Cut pieces of dough and make small balls 

* When dough is dry (not completely because if they  it's hard they will not rub) you can use a multi to grind (the size of trachana depends on each taste). Or what I do is place a clean table cloth on the table and get the cheese grater and from the thick side I grate them on to the table cloth and space them out and cover them with a tule so that flys don't go on to them and let them dry out its a good idea to place table with the Trahana under a fan so it will dry the Trahana quicker 

Allow the grated Trahana  to dry completely (always covered with tulle). Then you can store it in a dry cloth bag in a dry place or in a tumbler in the fridge.

Ingredients 

3 medium lemons

2 litres salt-reduced chicken stock

1 cup Trahana

300g chicken peaces or breast fillets, trimmed, chopped

2 eggs

Method Notes

Step 1

Finely grate rind from 1 lemon. Juice lemon. Using a citrus zester, zest 1 lemon. Juice lemon. Juice remaining lemon.

Step 2

In a large pan  add chicken water Chicken stock salt and pepper To boil until chiken is cooked.  Take chicken peaces out on to a plate and remove any skin or bones then put them back in the chicken broth. Reduce heat to medium-high and Add rice. Simmer, stirring occasionally, for 15 minutes or until Trahana is just tender. 

stirring occasionally, for 3 to 4 minutes or until chicken and Trahana  is cooked through.

Step 3

Remove from heat. Add egg and lemon sauce. Stir to combine. 

Egg and lemon sauce 

In a blender beat eggs lemon juice and  1/2 cup hot stock mixture, whisking to combine. Slowly add egg mixture to stock mixture in a steady stream, stirring, until combined.

Chicken with home made Trahana in tomato sauce

INGREDIENTS

• 3 1/2 lbs. chicken thighs (bone-in)
• 3 tbsp. olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 15 oz. can tomato juice 
• 1 15 oz. can diced tomatoes
• 4 – 5 whole allspice berries (Bahari)
• 1 cinnamon stick
• salt and freshly ground black pepper to taste
• 1 cup water (plus more as needed)
• 1 cup Trahana 

PREPARATION

In a large Dutch oven, heat the olive oil over medium high heat. Add the chicken pieces and cook until nicely browned (turning once) about 7 – 10 minutes. You may need to brown in two batches.

Remove the chicken from the pot and discard the skin from the thighs. Set the pieces aside on a platter. Drain excess fat from the pot leaving approximately two to three tablespoons remaining.

Add the onions and saute until translucent, about 5 minute

Add the garlic and saute until fragrant, about one minute.

Add the tomato sauce, diced tomatoes, allspice berries, cinnamon stick and season with salt and freshly ground black pepper. Lower the heat to medium low and return the chicken pieces (with the juices) to the pot. Simmer over medium low heat for about 30 minutes or until the chicken is cooked through.

Remove the chicken again and set aside on a covered platter to keep warm. Add 1cup water to the sauce and the trahana. Increase the heat to medium high and allow the sauce to boil for 8 – 10 minutes or until the trahana has softened and absorbed most of the liquid. Stir the pot frequently to prevent sticking. You may need to add a little bit more water to the sauce depending on the absorption rate of the trahana.

Reduce the heat once more to medium low and return the chicken to the pot. Once the chicken is heated through you are ready to serve.

Trahana Cracked wheat and Semolina home made pasta

Trahana:
1 1/2 cups whole milk, warmed
1 1/2 cups yogurt
1 teaspoon lemon juice
1 1/4 pounds cracked bulgur wheat
1/4 cup all-purpose flour
1/4 cup semolina
13 eggs, slightly beaten
1/2 tablespoons gray salt** and freshly ground black pepper, to taste


Trahana:
Combine in a large bowl, the milk, yogurt, and lemon. Cover it and let stand overnight to sour. Next day, in large pot mix the bulgur, flour, and semolina in a bowl and blend in the soured milk-yogurt mixture and eggs. Bring to a boil. Reduce the heat and simmer for 10 minutes, stirring with a wooden spoon. Season with salt and pepper. Let sit for 20 minutes. Place large spoonfuls of the mixture on a baking sheet and place in an oven preheated to 150 degrees and let dry for 8 hours. When dry, place in a food processor and pulse to break into pebbles. Store in jars in a dry cool place. Use like rice and pasta and in soups. **Gray salt is a raw, wet salt that can be found at gourmet shops. To use gray salt, lay it out on a sheet pan and dry it out in a 350 degree oven and then grind it.

Baked Chicken with potatoes and peas baked in tomato sauce

Ingredients 
Serves: 6

• 6 pieces of chicken portions 
• 1 bag (500g) frozen peas
• 1/2 teaspoon  of cinnamon 
• 1/4 teaspoon  of Allspice 
• 1 large onions sliced
• 2 cloves of garlic chopped
• 1 tin (400g) crushed tomatoes
• 65ml olive oil
• 4 small potato, peeled and cubed 
• salt and pepper, to taste

• Directions

  1. In a large pot, sauté the chicken until browned add the onions and garlic in olive oil on medium heat. 
  2. Once onions are soft, add peas, tomatoes, potato, spices and seasoning. Stir thoroughly.
  3. Place the peas potatoes in a baking tray with sauce and place chicken peaces of chicken drizzle a bit of olive oil  cover and cook on 220' for 1 hour then  lower heat. Cook partially covered for approximately 30 minutes, until peas and potato are soft. Ensure that any remaining water from the tomatoes has evaporated before serving
  

Nutella Chocolate ΜΙΛΦΕΙΓ (MILLEFEUILLE

1¼ cups whole milk

3 egg yolks

¼ cup granulated sugar

1/8 cup all-purpose flour

2 tablespoons plus 2 teaspoons cornstarch

1 teaspoon pure vanilla extract

1 cup of Nutella 

150 cooking chocolate 

For the topping:

1 tub of cream wiped 

1cup of Nutella 

powdered sugar and a little milk at will or melt some chocolate and drizzle on top! 

• PREPARATION
• 
  
• How to make vanilla custerd
• In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
• Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard is very thick. Remove from the heat, stir in the vanilla extract and chicolate before filling pastry.
• 
  
• Method
• Cut puff pastry in half lengthwise and put a layer on a rectangular pan or Pyrex with the baked side down.
• Prepare the cream. Pour into a saucepan three glasses of the 1lt milk, margarine, sugar, vanilla and zest and heat until melted together.add the chocolate and Nutella mix until all are well mixed. Beat in a bowl the egg yolks, add the cornflour, flour, milk and dissolve until they become a smooth, homogenous mixture. Pour in to cream mixture and mix well and carefully stir the cream with wire (to prevent clotting) until it thickens, over low to medium heat. When ready, remove from the heat and allow to cool.Mix and pour half the amount above the cooked puff pastry Cover with a second layer puff pastry and pour the remaining cream.In the meantime, you've whip the fresh cream with a few tablespoons of powdered sugar and a little milk.Lay the cream and cover the surface with  melted chocolate. Decorate Put the milkfai in the fridge and enjoy it after a few hours. 

Italian meat balks by Tastemate

https://www.facebook.com/groups/1435457340047345/permalink/1608335809426163/

Risoni pasta orzo (manestra) with Chicken

INGREDIENTS

• 3 1/2 lbs. chicken thighs (bone-in)
• 3 tbsp. olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 15 oz. can tomato juice 
• 1 15 oz. can diced tomatoes
• 4 – 5 whole allspice berries (Bahari)
• 1 cinnamon stick
• 2 tbl of chicken powder stock 
• salt and freshly ground black pepper to taste
• 1 cup boiling water (plus more as needed)
• 1 cup Resoni pasta
• Grated Parmesan for the top 

PREPARATION

In a large Dutch oven, heat the olive oil over medium high heat. Add the chicken pieces and cook until nicely browned (turning once) about 7 – 10 minutes. You may need to brown in two batches.

Remove the chicken from the pot and discard the skin from the thighs. Set the pieces aside on a platter. Drain excess fat from the pot leaving approximately two to three tablespoons remaining.

Add the onions and saute until translucent, about 5 minute

Add the garlic and saute until fragrant, about one minute.

Add the tomato sauce, diced tomatoes, allspice berries, cinnamon stick and season with salt and freshly ground black pepper. Alternative  place the browned Chechen in a baking dish And bake until fully cooked.  Lower the heat to medium low and return the chicken pieces (with the juices) to the pot. Simmer over medium low heat for about 30 minutes or until the chicken is cooked through.

Remove the chicken again and set aside on a covered platter to keep warm. Add 1cup of boiling hot water to the sauce and the orzo.  Increase the heat to medium high and allow the sauce to boil for 8 – 10 minutes or until the Orzo (manestra)  has softened and absorbed most of the liquid. Stir the pot frequently to prevent sticking. You may need to add a little bit more water to the sauce depending on the absorption rate of the Orzo. 

Reduce the heat once more to medium low and return the chicken to the pot. Once the chicken is heated through you are ready to serve.

Stuffed baked potatoes with mince and motsarella cheese

Ingredients 

2 medium (600 g) potatoes 

200gr of motsarella cheese 
¼ cup (60 ml) olive oil 
1 medium (150 g) onion, finely chopped 
2 cloves garlic, finely chopped 
250 g beef mince 
200 g tin tomatoes 
2 tbsp (50 g) tomato paste

1/2 teaspoon of cinnamon 

1/4 tsp of allspice

Instructions

Preheat oven to 180°C (160°C fan-forced). Line a medium baking dish with baking paper. 

Halve the potatoes lengthways and carefully scoop out the flesh, leaving a 1 cm border. Dice the flesh finely and reserve. 

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Cook the potatoes halves, skin side down, until soften and slightly brown. Turn over and fry on the other side until brown, approximately 10 minutes. Remove and drain on kitchen paper. Place cut side up in the prepared baking dish. 

Using the same frying pan add the remaining oil. Fry the onions and garlic over low heat, stirring frequently. When soft, add the beef and eggplant flesh, stirring frequently to brown well. Add the tomatoes, tomato paste, cinnamon and Allspice  salt and pepper. Mix well and simmer for 10 minutes. 

Spoon the meat mixture equally between potatoe  halves, pressing in firmly. Place the thickly grated motsarella over the top and bake for 30-35 minutes, or until heated through and the tops are golden.