Red Cabbage Salad with Prunes

RED  CABBAGE  SALAD

WITH PRUNES

Ingredients:

1/2 head  red cabbage
(medium size), grated

2 bunch fresh parsley,

coarsely chopped

Juice of one lemon

4 tbsp olive oil

5-6  green onions,
finely chopped

4-5  prunes, chopped
pieces

Salt, pepper

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Directions:

1.  Put  the red cabbige, onion and parsley

in a salad bowl.

2. Add pieces of prunes.

3. Place olive oil, lemon juice, salt and pepper

in a glass jar, tighten the  lid and shake vigorously

until fully combined.

4. Add the sauce to the salad and toss well.

Bon Appetit!

Source: https://www.tlife.gr

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Avocado Salad with Cherry Tomatoes and Cucumbers

               AVOCADO  SALAD  WITH 

CHERRY  TOMATOES  AND  CUCUMBERS

Ingredients:

0.5 kg cherry tomatoes

1 large cucumber

1/2 red onion

2 avocado cut into cubes

2 tbsp. olive oil

Juice of 1 lemon

1/4 cup coriander or dill

Sea salt, black pepper

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Directions:

Slice all vegetables and put in a salad bowl.

Pour with olive oil and lemon juice.

Stir gently.

Season with salt and pepper before serving.

Bon Appetit!

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Cabbage and Pomegranate Salad

CABBAGE  AND  POMEGRANATE  SALAD

Ingredients:

1/2 cabbage, finely chopped

2 carrots, grated

1 green apple, thinly sliced

1 large pomegranate, seeded

5 milled walnuts

For sauce:

300gr  2% yogurt

3 cloves of garlic crushed

1/4 cup of Olive oil

Salt

Directions:

1. Combine cabbage, carrots, apple, pomegranate, walnuts

    in a salad bowl.

2. Beat all the ingredients for the sauce together in a blender.

3. Add the sauce to the salad and toss well.

Bon Appetit!

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Amorgian Patatato

AMORGIAN  PATATATO

Traditional dishes of the island of Amorgos.

Ingredients:

1kg goat meat

1,5kg potatoes

3 onions

3 cloves of garlic

2tbsp. of tomato paste

Red wine

Olive oil

Salt, pepper,

Cinnamon, bahari

Directions:

1. Heat the olive oil in a saucepan and add 1/2 glass of red wine.

2. Add the onions and fry for 1-2 minutes.

3. Add pieces of goat meat and fry constantly stirring until the meat turns golden brown.

4. Add potatoes cut into large cubes of the same size, mix with meat and continue to fry.

5. Mix well the tomato paste with hot water in a bowl. Pour the mixture into a saucepan.

6. Add salt, pepper, cinnamon, bahari and garlic finely chopped.

Cook over low heat until cooked.

Bon Appetit!

Source link: https://www.youtube.com/watch?v=w300hR5BOT0

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Stuffed Eggplants with Pasta and Mozzarella

STUFFED  EGGPLANTS  WITH  PASTA  AND  MOZZARELLA

Ingredients:

4 large round eggplants

1½ cup olive oil

500 ml of warm simple sauce of fresh tomatoes

1 mozzarella cut into small cubes

500g short pasta of your choice

1½ cup Parmesan freshly grated

16 large basil leaves cut into strips

Salt, pepper

4 basil leaves for garnish

Directions:

1. Remove the stems of the eggplants, сut off the aubergine lid about 3-4cm from the top.Using a spoon or other auxiliary tool carefully so that you do not puncture them hollow out the eggplants leaving a shell about 1-1.5 cm thick.

2. Preheat the olive oil in a deep frying pan and add the dry aubergines with their lids. Fry (moderate to strong fire) by turning them from all sides (3-4 ‘per side). Use a forceps to тurn the eggplants over so that they do not get injured as they soften. Then place the eggplants on a paper towel to drain and season them inside with salt and pepper.

3. Boil pasta in salted water al dente. Strain and add warm tomato sauce, mozzarella, cut basil and half parmesan. Stir all the ingredients and fill the eggplants with the mixture. Add a basil leaf and if you like, place the lid on its eggplant or just put it on the plate.

Bon Appetit!

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