Gyros Chicken

GYROS CHICKEN

Ingredients:

0,5kg fillet of chicken leg cut into thin strips

3 tablespoons olive oil

1 teaspoon cumin

1 teaspoon sweet paprika

1 teaspoon oregano

1 teaspoon mustard

Salt, pepper

2 cloves garlic, crushed

1/2 onion, sliced

Lemon juice

Tomatoes, sliced

Onion for serving, sliced

Parsley for serving

Pies for serving

Sauce:

2 tablespoons mayonnaise

1 tablespoon yougurt

1 tablespoon mustard

Salt

1/3 teaspoon sugar

Directions:

Cut the chicken into thin strips, put in a colander, wash well and leave it to drain up. Put olive oil, cumin, sweet paprica, oregano, mustard, salt, pepper, garlic, onion, juice of half lemon in a bowl and mix all ingredients. Add the chicken strips and rub them well with the mixture. Cover the bawl with cling film and place it in the refrigerator for 2 hours.

Then put a large skillet over medium heat, warm it well and add the chicken strips with the mixture. Mix gradually. When the chicken changes  color strengthen fire as possible and leave for 2-3 minutes to make a little crust bottom. Cook and stir for another 5-7 minutes until the chicken thoroughly cooked.

Put the mayonnaise, yougurt, mustard, salt and sugar in a bowl and mix well  to make a sauce.

Warm pies in nonstick pan and you can make your wrapped according to yor taste.

Bon Appetit!

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Zucchini Cutlets

ZUCCHINI CUTLETS

Ingredients:

4 large zucchini

1 onion, grated

3-4 spring onions, chopped

1/2 bunch parsley, chopped

1/2 bunch fresh mint, chopped

1/2 bunch dill, chopped

2 eggs, beaten

200grams feta, grated

Salt, pepper

4 tablespoons full of flour self raising

Olive oil

Directions:

Wash well the zucchini, rub on a coarse grater, place in a colander and sprinckle with salt. Squeeze the zucchini well and put in a bowl. Add onion, dill, mint, parsley, beaten eggs, cheese, pepper, salt to taste ( remember — the feta is salty). Mix the mixture well with a spoon and add little by little the flour.  Heat the olive oil over medium heat. Pour the mixture with the spoon and fry  for about 2 minutes from each side. Then place the zucchini cutlets on absorbent paper to drain. Serve hot or cold with tzatziki sauce.

Bon Appetit!

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Fried Eggplant for Snack

FRIED EGGPLANT FOR SNACK

Ingredients:

3 eggplant
2 tomatoes
1 red bell pepper
A bit of spinach leaves

A few leaves of lettuce

2 garlic cloves
A little green onion
Little dill
Some parsley
Olive oil
Mayonnaise
Flour
Salt, pepper

Directions:

Wash well and cut the eggplant into thick slices.
Then coat them in flour and fry with olive oil until the eggplant become soft.
Cut finely spinach, dill, parsley, lettuce, green onions and fry lightly with olive oil in a pan.
Then add red bell peppers and tomatoes cut into small cubes  and cook until tender over low heat.
Combine mayonnaise with garlic finely chopped and place this mixture on the cool eggplant’s slices.
Place the stuffing on top. Sprinkle with finely chopped dill and parsley.

Serve cold.

Bon Appetit!

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Eggplant with Goat Cheese

EGGPLANT WITH GOAT  CHEESE

Ingredients:

5 large eggplant

350gr.goat cheese

3 tomatoes, grated

Olive oil

Oregano, salt pepper

Directions:

Cut the eggplant into thin slices and sprinkle with salt and leave them for 10-15 minutes. Then wash and dry well the eggplant. Lightly fry the slices with olive oil in a pan. Place the eggplant on a baking tray, pour over the grated tomatoes, olive oil, sprinkle with oregano and pepper, cover all ingredients with goat cheese. Cook the food in the oven  at 180°C until tender eggplant.

Bon Appetit!

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Eggplant Stewed with Potatoes

EGGPLANT STEWED WITH POTATOES

Ingredients:

1kg tomatoes, grated

1 tablespoon tomato paste

3 eggplants

6 potatoes

1 onion, grated

2 cloves garlic, finely chopped

Olive oil

2-3 allspice berries

Parsley, finely chopped

Salt, pepper

Directions:

Wash well and peel the potatoes, cut into large pieces. Saute grated onion with olive oil in a saucepan for a few minutes. Then add garlic and potatoes.Let them simmer for a few minutes. Add grated tomatoes, tomato paste, pour a liitle water just to cover the vegetables. Season with salt and pepper. Cover the saucepan and simmer for about 35 minutes until potatoes half cooked.

Cut the eggplants into big pieces. Place on a baking tray and pour a little olive oil. Bake in the oven for 15 minutes. Then add the eggplants in the saucepan and simmer with potatoes for another 15 minutes. Do not stir.

Finaly sprinkle with parsley.

Bon Appetit!

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