Quinoa Salad with Avocado

QUINOA  SALAD  WITH  AVOCADO

Ingredients:

250g. quinoa

1 avocado, peeled and cut into small pieces.

10 cherry tomatoes, cut in half

1 coffee cup of parsley, finely chopped

1 coffee cup of dill, finely chopped

3 stalks of green onion, finely chopped

1 French salad

For sauce:

Juice of 1 lemon

1 coffee cup of olive oil

1 tea spoon mustard

1 tea spoon honey

Salt

Directions:

Cook quinoa in boiling water for 10 minutes.

Drain quinoa well; spread over cookie sheet to cool.

Place cooled quinoa in a large bow.

Add green onion, parsley, dill, cherry tomato and avocado.

Whisk or blend lemon juice, musturd, olive oil and honey.

Add salt to taste.

Pour the ready sauce over the salad. Mix well all together.

Place salad leaves evenly on a serving dish.

Put the mixture with quinoa on top of the leaves.

Bon Appetit!

Source: http://www.olivemagazine.gr

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Santorini.

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Chicken with Vegetables in the Oven

CHICKEN  WITH  VEGETABLES 

             IN  THE  OVEN  

Ingredients:

4 chicken legs

2 eggplants

2 zucchini

4 potatoes

8 cherry tomatoes

2/3 cup of olive oil

2 cloves of garlic finely chopped

Salt, pepper, oregano fresh or dry (or other spice you like)

Directions:

Wash eggplants and cut into large circles  and put them into

the water with salt into a large bawl.

Wash and peel potatoes and zucchini, cut into large pieces.

Put the chicken legs and vegetables into a baking pyrewx,

add garlic, salt, pepper, oregano. Pour in the olive oil. Stir.

Cover the pyrex with aluminum foil.

Bake the chicken legs with vegetables into the preheated

oven to 180°C for 1 hour.

Uncover and cook for the next 15 minutes if there is too much

liquid.

Bon Appetit!

Sourse: http://www.icookgreek.com

chicken legs with vegetables in the oven

 

 

 

 

 

Sausages with Broccoli and Cauliflower

SAUSAGES  WITH  BROCCOLI

AND  CAULIFLOWER

Ingredients:

2 sausage sliced

1 broccoli

1 small cauliflower

 2 large potatoes coarsely chopped

3 onions are coarsely chopped

1 tomato chopped

2 carrots, sliced

2 cloves garlic, finely chopped

½ bunch of parsley finely chopped

½ cup of tea olive oil

1 tbsp full of tomato paste

1 pinch of sugar

Salt

Freshly ground pepper

Directions:

Cut broccoli and cauliflower into florets,

discarding outer leaves, steams and wash

with plenty of water.

Heat the olive oil over medium heat in a deep pan.

Add cauliflower, onion, carrot, garlic, potatoes and sausages.

Stew gently by stirring them carefully with a wooden spoon

until get some color.

Then add broccoli, parsley, tomato, tomato paste, sugar, salt

and pepper. Mix all together.

Transfer the vegetables to the baking pot, add 1/2 or 1 glass

of water and cover it with its lid.

Bake in a preheated oven, at 180 — 200 ° C for about 40 ‘- 45’,

until the vegetables are tender and get nice color.

Also this dish can be cooked without sausages.

Bon Appetit!

Source: https://faghta-giagias.blogspot.com

сосиски с броколло и цветной капустой

 

 

Tuna Salad

TUNA  SALAD

Ingredients:

1 can chunk light tuna in water, drained

1 small onion finely chopped

Olive oil

Lemon juice

Mustard

Salt

Parsley finely chopped

Directions:

Whisk together Olive oil, a little mustard, lemon juice

and salt in a small bowl.

Break up the tuna with a fork.

Add lemon sauce, onion and mix well.

Garnish with parsley finely chopped and serve.

Bon Appetit!

Source: http://www.sidages.gr

tunasalad1

 

Cabbage with Rice

CABBIGE  WITH  RICE

Ingredients:

1 medium cabbage chopped

1 green pepper finely chopped

1 red pepper finely chopped

1/2 bunch of parsley finely chopped

1 onion finely chopped

200 g tomato juice

1/2 cup of  rice

Salt

Pepper

Olive oil

Vegetable broth

Directions:

Sauté all the vegetables with olive oil. Then pour water, add salt,

pepper, tomato juice and vegetable broth.

Allow the food to boil for about 10′-15, then add the rice and cook

for another 10 ‘(add water if necessary).

Bon Appetit!

Sourse: http://www.icookgreek.com

lahanorizo

 

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