Cod with Sweet Potatoes

COD WITH SWEET POTATOES

Ingredients:

1 kg of salt cod

1 kg of sweet potatoes

2 small onions chopped

1 cup of olive oil

2 tbsp. parsley chopped

1 cup. tomato chopped

Water

Directions:

Cut the cod into pieces, soak for 12-15 hours changing water four times to reduce the salt and re-hydrate the cod.

Clean, wash and cut the sweet potatoes into large pieces and put them in bowl with water and a little lemon so the potatoes don’t change color.

Heat the olive oil in a saucepan, add the onion and sauté.

Add the sweet potatoes and sauté a little more.

Then, put the cod with the skin down.

Add the parsley, tomato, pepper and enough water
to cover the food.

Cook for half an hour over low heat.

Good Appetite!

Sourse: https://kitchen.nine.com.au

Baked Eggplant with Cheese

BAKED  EGGPLANT

WITH  CHEESE

Ingredients:

1-2 large aubergine

2 small onions finely chopped

1 green bell pepper finely chopped

1 red bell pepper finely chopped

1 yellow bell pepper finely chopped

A little of hot pepper (if we want)

100 gr feta cheese

100 gr kefalotyri

1 pack of grated tomatoes or 2-3 ripe tomatoes

Salt

A little parsley and mint

Olive oil

Directions:

Сut eggplants along in thin slices and season with salt.

After 10 — 20 minutes rinse the eggplants under cool

water to remove the salt and then dry thoroughly.

Heat the olive oil in a pan and fry the eggplants

until they are soft.

Then remove the slices one by one and put them

on a dish with kitchen towels to «let go» a lot of oil.

At the same time, we prepare the sauce:

Fry onion with peppers, add the grated tomato,

half a teaspoon of sugar, a little salt, mint and

parsley.

Stir the sauce well and leave it on low heat until

it «binds».

Put fried aubergines, feta cheese in a Pyrex, add

the sauce.

Sprinkle with a lot of kefalotyri and bake it in the

oven at 180°C for about 20 minutes.

Bon Appetite!

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Pasta with Eggplants

PASTA  WITH  EGGPLANTS

Ingredients:

500 g (1 packet) of spaghetti

3-4 eggplants

5 tbsp. of olive oil

1 onion finely chopped

2 cloves of garlic grated

1 tbsp. chopped basil leaves + extra for garnish

Salt, freshly ground pepper

Grated cheese ( better feta) for serving

Directions:

1. Cut the bottom of the tomatoes crosswise and

put them in a pot of boiling water for 1/2 minute.

Then  cool the tomatoes with running water, peel

and finely chop them (picking up their juice).

2. Heat 2 tbsp. of olive oil in the casserole and

saute the onion until soften.

Add the garlic, let it boil and add the tomatoes.

Season with salt and pepper.

Add chopped basil.

Cover the saucepan and simmer on low heat

for about 15 minutes, until the sauce is sufficiently

viscous, but not completely, so that it remains

liquid.

3. In the meantime, cut the eggplants in half

lengthwise and then in half a crescent motif

of about ½ cm thick. Put them in a strainer,

sprinkle  with salt and let them take down

their water for about 30 minutes. Rinse and

squeeze them to drain well.

In another pot, boil the spaghetti in a lot of

salted water.

4. Heat the remaining oil in a large non-stick pan

and sauté the eggplant until it is brown.

Put them on absorbent paper to drain.

Then, stir the eggplants in the saucepan with

the sauce and let them boil until soften

and to soak the sauce.

5. Drain the spaghetti, bring them back to the

saucepan, add the sauce with the eggplants,

salt and pepper. Serve garnished with basil

and with grated cheese (feta cheese)

Bon Appetite!

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Christmas Salad

CHRISTMAS  SALAD

Ingredients:

4 boiled potatoes

1 boiled chicken fillet

4 boiled eggs

3 cooked beets

4 tbsp. mayonnaise

1/2 bunch parsley

4 tbsp. olive oil

2 green onions chopped

1 clove garlic chopped

Cheese grated plus small piece of

cheese for decoration

Salt, pepper

Pomegranate Seeds

Red bell pepper

Directions:

Prepare separately 4 mini salads:

1. Mash the boiled potatoes with a fork,

add 2 tbsp. olive oil, finely chopped onion,

chopped parsley, salt pepper. Stir.

2. Cut boiled chicken fillet into small

pieces, add 2 tbsp. mayonnaise, salt,

pepper. Stir.

3. Cut boiled beets  into small pieces,

add 2 tbsp. olive oil, finely chopped garlic,

a little parsley, salt, pepper. Stir.

4. Cut eggs into pieces, add salt, pepper and

2 tbsp. mayonnaise. Stir.

Place a round shape forming salads on a

platter and lay out 4 layers:

potato salad;

potato salad;

beet salad;

egg salad.

Sprinkle the top layer with grated cheese.

Decorate salad with pomegranate seeds,

parsley, slices of red sweet pepper and a slice of cheese.

Place salad  in the fridge for 1 hour.

Take off the round shape before serving.

Bon Appetite!

Source: https://cookpad.com

праздничный салат на Рождество111222

Rice with Cabbage — Lachanoryzo

RICE  WITH  CABBAGE  —  LACHANORYZO

Ingredients:

1/2 cabbage cut into small pieces

2 large onions finely chopped

3 tbsp of tomato paste

3 cups of rice

Salt, pepper

Olive oil

Directions:

1. Clean the cabbage from the stalk, cut it,

wash it well and let it drain.

2. Sauté the onion with the olive oil in a large saucepan

and when it is blanched, add the cabbage and stir well

to combine all the ingredients.

3. Season with salt, pepper and leave it to cook on medium

heat during 3′-5′.

4. Add the tomato paste and saute well until it dissolves.

5. Add two glasses of hot water  and let it boil until the

liquid has evaporated and the cabbage is half cooked.

6. Add rice and mix well.

7. Add very hot water and let it cook for about 10′.

8. Remove the food from the fire when it has a little

broth, cover it and set aside for 10′ until thickened.

9. Serve hot with a lot of lemon.

Bon Appetite!

Source: https://cookpad.com

lachanoryzo1112222

 

 

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