Chickpea Salad with Halloumi Cheese

CHICKPEA SALAD WITH HALLOUMI CHEESE

Ingredients:

4 cups cooked chickpeas or cooked canned chickpeas

1 cup cooked corn

1 Florina pepper finely chopped

1 onion cut into thin slices

3 spring onions finely chopped

3 radishes cut into thin slices

200gr halloumi cheese cut into slices

1/2 cup olive oil

1 pinch red pepper flakes

Juice of 1 lemon

1 tablespoon mustard

Salt, pepper

Parsley finely chopped

Directions:

Rinse the chickpeas with plenty of water, drain well and put in a salad bowl. Add the corn, the radishes, the onion, the green onion, the Florina pepper and mix well. Whisk together the olive oil, mustard, juice lemon, salt, pepper, red pepper flakes in a bowl to make a sause. Brush the halloumi with a bit of sauce, and add to the grill pan once hot. Cook until each side is gold brown, and lightly crispy, about 2 minutes. Then put carefully grilled halloumi on top of the salad and pour the remaining sauce over it. Sprinkle with parsley.

Bon Appetit!

Chickpea Salad with Halloumi

 

Stuffed Mushrooms

STUFFED MUSHROOMS

Ingredients:

500gr white mashrooms

1 clove of garlic finely chopped

3-4 sticks thyme

4 tablespoons breadcrumbs

1/3 cup olive oil

100gr gruyere grated

100gr kefalotyri grated

Salt, pepper

Parsley for garnish

Directions:

Wipe mushrooms with a damp towel and separate stems from the cups carefully. Saute finely chopped stems with 2 tablespoons olive oil in a non-stick frying pan for 4-5 minutes, stirring often. Add the garlic and thyme, sprinkle with salt and pepper. Stir and saute well  2-3 more minutes. Then place stewed stems in a bowl, add breadcrumbs and mix well. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated kefalotyri and guyere over each mushroom, pour olive oil. Preheat oven to 200°C. Bake for 2o-25 minutes. Garnish with leaves of parsley and serve.

Bon Appetit!

DSCN1293-1

 

 

 

 

Bun Pork with Herbs

BUN PORK WITH HERBS

Ingredients:

1 bun pork

5 cloves of garlic

3-4 sticks rosemary

3-4 sticks thyme

4 tablespoons olive oil

500ml black beer

1 tablespoon honey

1 tablespoon mustard

Salt

1 tablespoon granules pepper

For Gremolata:

2 cloves garlic

1/2 bunch parsley finely chopped

Grated lemon rind

4 tablespoons olive oil

1 tablespoon lemon juice

Salt, pepper

Directions:

Do some holes across the surface of bun pork with a sharp knife. Cut 2 garlic cloves into slices and put them in the holes together with a little rosemary, salt and pepper. Season with salt and pepper the bun pork from all sides. Heat olive oil in a non-stick saucepan and fry the pork bun until golden brown on all sides. Add the remaining garlic powder, rosemary and thyme and after few minutes add mustard and honey. Pour the beer and wait to evaporate. Then put the bun pork with the sauce into a pot. Preheat the oven to 180°C. Bake the meat for 2 hours in the oven in air until tender. Meanwhile, prepare the gremolata. Mix garlic cut into slices, finely chopped parsley, grated lemon rind, lemon juice, olive oil, salt and pepper in a bowl. As soon as the bun pork roasted, take it out on a wooden serving platter, pour with the gremolata and serve.

Bon Appetit!

Pork Bun with Herbs

Mediterranean Pizza

MEDITERRANEAN PIZZA

Ingredients:

For the dough:

2 cups flour

1 teaspoon salt

1 teaspoon yeast

1 teaspoom sugar

2 tablespoons olive oil

Warm water ( how much will it take)

For pizza:

1 1/2 cup Mozzarella grated

1 onion cut thin slices

250gr cherry tomatoes

1/2 cup  Kalamon olives

1 ball fresh Mozzarella

2 tablespoons olive oil

Basil leaves

Salt, pepper

Directions:

First, prepare the dough. Sift the flour into a deep bowl, add salt. Pour in a cup of warm water, add yeast, sugar, olive oil and stir the mixture to dissolve yeast. Cover the cup and let it to be activated for about 10 minutes. Then add the mixture to the flour and knead until the dough can be  gathered like a ball. Then place the dough on a floured surface and continue to knead  until the dough is fluffy and does not steak to hands. Place the dough in a deep bawl again, cover it with a damp towel and leave it for one hour to double in size. Then divide the dough in half. Press each half of dough with the hands to make the dough «fall down» and place each half on a baking tray sprinkled with cornmeal. Cover the baking trays with a towel and let them to stay like this for 20 minutes. Tnen sprinkle each half of dough with grated Mozzarella, put the cherry tomatoes cut into slices, onion, olives, fresh Mozzarella cut into pieces and pour olive oil. Preheat oven to 230°C. Bake pizza for 12 minutes. Garnish with basil leaves and serve.

Bon Appetit!

DSCN1299-2

Potato Salad with Yoghurt

POTATO SALAD WITH YOGHURT

Ingredients:

500gr potatoes

1/2 bunch green onion

4 pickled cucumber cut into slices

1 teaspoon garlic powder

1 teaspoon onion powder

4 tablespoons olive oil

200gr  2%  yogurt

2 tablespoons mayonnaise

Juice of 1/2 lemon

Salt, pepper

1 tablespoon sweet paprika

Directions:

Wash and peel the potatoes, cut into pieces and cook in salty water until tender. Then put the potatoes in a bowl, add olive oil, garlic powder, onion powder, salt, pepper and mix gently. Mix yogurt, mayonnaise and lemon juice in a bowl to make a sauce. Put the potatoes in a salad bowl. Add pickled cucumber, green onion, the sauce and mix with the potatoes. Sprinkle with sweet paprika.

Bon Appetit!

DSCN1304-2

Besucherzahler
счетчик для сайта