Pastitsio (Greek pasta bake)

Ingredients for minced meat

• Olive oil: 1/2 cup 
• onions: 2 chopped
• minced veal 750 g.
• 1 tin of diced tomatoes 
• 1 tbls of tomatoe paste 
• Salt
• pepper: freshly ground 
• 1/4 tsp of cinnamon 
• For the besamel sauce
• flour 6 tablespoons
• butter: 8 tablespoons
• milk: 1.5 liter
• kefalograviera: or Parmesan cheese  250 g. grated
• eggs 3
• Salt: little
• pepper: freshly
•  Grated nutmeg 
• For pasta
•  500 g.of penne
• Butter: 4 tablespoons
• Parmesan and feta cheese 250 g. grated
• Salt: little
• pepper: freshly
• breadcrumbs: for the pan

Method

1. First prepare the mixture of minced meat: Heat the oil and fry the onions until they begin to soften. Add the minced meat and roasted for 8'-10 '. Pour the tomatoes, salt, pepper and simmer 30'-40 'until the liquid has evaporated.
2. Then prepare the bechamel sauce as follows: Heat the butter and add the flour. Stir constantly and add the milk slowly. Tie the cream, stirring constantly and adding (outside the fire) the gruyere, salt, pepper, a little nutmeg (optional) and the eggs one by one. Stir well after each addition material.
3. Meanwhile cook the pasta in plenty of salted water and drain well. Sprinkle with the cheese and mix with the melted butter. Add the macaroni 6-7 tablespoons béchamel and Lay in a buttered baking dish and sprinkled with breadcrumbs. Over spaghetti streak a meat course and finally the rest of the sauce.
4. Cook the macaroni pie at 200 ° C for about 1 hour until golden brown the surface and serve cut into large rectangles or squares.

Mini lasagne ( Recipe from Cook Now Recipes)

INGREDIENTS
1 tablespoon olive oil
2 Italian sausage links, casing removed
1 cup marinara sauce, homemade or store-bought

1 1/2 cups ricotta cheese

Kosher salt and freshly ground black pepper, to taste
24 2-inch won ton wrappers
1 1/2 cups shredded mozzarella cheese
2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS
Preheat oven to 375 degrees F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and stir in marinara sauce.
Season ricotta cheese with salt and pepper, to taste; set aside.
Fit a wonton wrapper into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Fill each cup with 1 tablespoon ricotta cheese. Top with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer.

A look at some of my Greek deserts

https://www.facebook.com/fay.karamanakis/videos/895709150488472/

https://www.facebook.com/fay.karamanakis/videos/895709150488472/

Meat pie from Greece (kreatopita)

Ingredients 

1kg of beef mince. 

2-3 onions diced 

3 tbsp of cooking cream 

1 tbs of tomato paste

parsley

Some sesame for the top

1 egg for the egg wash 

1/2 pound of kefalotiri or feta cheese (in small pieces)

1/2 kg puff pastry

Salt and pepper (tasting as cheese may be salty enough) 

Method 

1. Sauté mince well in a little olive oil. Add the diced onions in,and sauté until soft add the tomatoe paste and let it also saute add salt and pepper and cover with a little water. Allow to boil until all liquid has evaporated. 
2. Remove from the pan and dissolve with a fork.
3. Pour in the cream,cheese and parsley and stir. Place in a deep plate cover and let it sit in the fridge until it cools. 
4. You can make individual pies or one large pie to feed a family 
5. Line The bottom of a large deep baking tray with some oil or butter and place one piece of the puff pastry making sure all of the inner tray is covered with the pastry
6. Spread the mixture in side the pastry covered tray place another pied on top sealing all the edges pinching with your fingers to creat a pattern or make pie strips as follows:
• Spread on the leading edge of a strip of pastry this mixture along. We turn a little puff, thus closing our pie lane. In essence we have created a stick pastry stuffed.
• We continue so until the puff pastry and finished the mixture.
7. Place the strips in a pan, the little carved with a knife where it will cut to make individual portions, the ointment with a little milk and egg sprinkle some sesame on the top of pie and bake at 180 ° enjoy! 

Tender Stuffed Chicken Breast Filled With Mushrooms & Spinach

☆¸.•*¨Thanks for the share! ☆★¸¸.•*¨*••.¸¸

Please join me on my Facebook page which features daily recipes, household tips, jokes & more. 
https://www.facebook.com/heathergetson

¸¸☾☆¸.•*¨*★☆☾¨*•*••.¸¸☾☆★¸¸.•*¨*••.¸¸☾☆¸.•*¨*★☆☾

Tender Stuffed Chicken Breast Filled With Mushrooms &Spinach - Yields 2 servings

Ingredients:

2 tablespoons olive oil, divided
3 ounces portabella mushrooms, sliced
4 ounces onions, diced
2 -4 garlic cloves, minced
2 ounces fresh spinach
1⁄4 cup white wine
1⁄4 teaspoon dried thyme
1⁄4 teaspoon rosemary
salt and pepper

2 3/4 pounds of chicken breasts, butterflied

1 egg, lightly beaten

1 tablespoon butter

1⁄4 cup flour

Procedure:
Preheat oven to 350 degrees F.Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine & cook until wine is evaporated. Season with thyme, rosemary, salt, and pepper and allow to cool. Place chicken between plastic wrap and pound thin. Season both sides of breast with salt and pepper. Add egg to stuffing and place half the stuffing in each breast. Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place. Dredge each of the chicken breast with the flour. Heat butter and the last tablespoon of oil in a pan. Brown chicken on all sides 5-10 minutes. Place into a hot oven for 15 minutes. Remove string before serving.

Love Recipes?
Click Here: https://www.facebook.com/groups/1509871545917026/

Want To Look Years Younger?
Click Here To Try Ageless: http://tryskinnyfiber2lose.TryAgelessToday.com

Swimsuit season is just around the corner!
ORDER SKINNY FIBER HERE: get.skinnywithheather.com

Oven Stuffed vegetables with meat and rice filling (Yemista)

Yemista 

Ingredients 

A tray full of large ripe tomatoes zucchinis peppers potatoes and egg plant cored and keep tops and chop up the inside of the tomatoes,the egg plant and zucchinis and potatoes

Remove and chop with the onions and garlic and put it in with the rest of ingredients below 

3-4 onions diced

3 cloves garlic

Half handful fresh parsley chopped

Half cup olive oil

500grams each of beef and pork mince

11/2 cups of short grain rice 

Salt and pepper to taste 

2 tablespoon tomatoe paste mixed into 1 cup of water

1 can of diced tomatoes 

Method

I sauté the onion and garlic then fry the mince until just changed colour turn off the heat and mix in all other ingredients and stuff the tomatoes and the rest of the. Vegetables but before you place the tops on each tomato add a drizzle of olive oil onto each one and put the leftover stuffing around the stuffed vegetables then cover tray with foil bake in oven for approx 1-1and a 1/2 hours until rice is cooked then uncover vegetables and bake till golden and enjoy

Stifato Beef stew with caramelised onions

Ingredients 

1kg of Beef,  ( can use lamb or octopus )

1kg of onions for the stew

1 can of crushed tomatoes 

2 cloves of garlic

2 tbs of tomato paste

1/2 cup of wine vinegar

1/2 cup of red dry wine

1/4 cup of Brandy

2 Tbs of powder chicken stock

1 cup or so water

1cup of olive oil

1/2 tsp of Allspice 

1/2 tsp of cinnamon

2 bay leaves

Salt and freshly grounded black pepper  

Method 

Cut the meat into portions. Heat the oil in a saucepan and add meat in small amounts to brown and to prevent the temperature drops of oil and instead of browns it will boil. Each piece browned, remove to a platter and continue with the next. After we finish with all the meat, keep it covered in platter. Slice or cross cut whole onions and garlic and put them in the same oil browned meat. On medium heat let them wither without browned, about 15 until caramelised. Then add the tomato paste and let get it fry with the onions and garlic to let all the flavour out then add the brandy, wine and vinegar and the can tomatoes.