Stuffed tomatoes

STUFFED TOMATOES

Ingredients:

10-12 medium-sized tomatoes

1 cup rice

1 onion, finely chopped

Parsley, finely chopped

Salt, pepper

A little bit of feta or 1/2 cup black raisins

2 tablespoons sugar

1.5 cup olive oil

breadcrumbs

Directions:

Wash  the tomatoes well, cut off a thin slice (a cap) from below, remove the inner part. Sprinkle the tomatoes with sugar inside and place them on a baking tray. Mix rice, onion, lots of parsley, salt, pepper, feta chopped into pieces or black raisins, a little sugar, half olive oil, 1 cup chopped tomatoes. Fill the tomatoes with mixture (each tomato filled to half) and cover them with their caps. Pour the remaining olive oil, sprinkle with breadcrumbs. Wipe the inner part of tomatoes through a colander to remove the seeds, pour the tomato juice on a baking tray. Bake in the oven at 180°C. Pour the tomatoes with the sauce from the baking tray during the period until they are cooked.

Bon Appetit!

DSCN0989

 

 

Various vegetables stuffed with meat

VARIOUS VEGETABLES STUFFED WITH MEAT

Ingredients:

3 tomatoes

3 bell peppers

3 zucchini

3 eggplants

500gr. mincemeat

1,5 cups of rice

1 medium -sized onions, finely chopped

Parsley, finely chopped

1,5 cups of olive oil

Salt, pepper, mint

2 cups tomato juice

Directions:

Wash bell peppers, tomatoes, zucchini, eggplants well,  cut off a thin slice from the peduncle, remove the inner part.

Chop the tomato flesh. Mix well in a bowl mincemeat, rice, parsley, chopped tomatoes, onion, mint. Season with salt anf pepper. Fill the vegetables with a mixture, cover  by thin slices  cut off at the beginning. Place them on a oven-tray. Pour peppers and tomatoes with tomato juice and olive oil. Preheat oven to 180°C. Bake for about 2 hours.

Bon Appetit!

DSCN0596 (2)

 

Chicken soup with egg-lemon sauce

CHICKEN SOUP WITH EGG-LEMON SAUCE

Ingredients:

1 chicken

1 cup rice

1 onion

Salt, pepper

For Egg Lemon Sauce:

1 cup chicken broth

2 eggs, beaten

1/2 cup lemon juice

Flour — 2-3 tablespoons

Directions:

Cook the chicken in a large pot adding onion, salt and pepper. When the chicken is cooked through, remove from the  broth. Let the chicken cool, pull the meat from the bones and dice into large cubes. Add the rice to the broth. Cook it until the rice is cooked. Add the chicken back into the broth.

Beat eggs in a small bowl. Pour  slowly lemon juice, then 1 cup of broth and 2-3 tablespoons flour, whisking continuously.

Remove the pot from the heat and  add the Egg Lemon sauce into the broth with chicken and rice, stirring continuously.

Serve hot.

Bon Appetit!

DSCN0675

 

 

 

Fried eggplant in batter with beer

FRIED EGGPLANT IN BATTER WITH BEER

Ingredients:

1kg. eggplants

1 cup flour

Beer

Salt

Olive oil

Directions:

Slice eggplants into 1/2-inch circles. Season with salt and set aside for half an hour. Then rinse the eggplants with a lot of water and dry them with a paper towel. Mix the beer with the flour in a mixing bowl to the consistency of sour cream. Drop the eggplant slices, one at time, in the beer batter to completely coat both sides. Fry a few slices at a time in the hot oil until golden brown. Drain on paper towel.

Bon Appetit!

DSCN0429

 

 

 

Fried Zucchini

FRIED ZUCCHINI

Ingredients:

1kg.large zucchini

1 cup flour

Lemon

Parsley, finely chopped

Salt

Fresh butter

Margarine

 

Directions:

Peel the zucchini and slice them into slim circles. Place the slices on a plate, season with salt and leave  for half an hour to pour out their water. Then drain and place them in a towel. Heat in a pan enough margarine. Coat the zucchini in flour and fry them until golden brown. Serve the zucchini pouring hot fresh butter , sprinkled with parsley and garnish with lemon slices.

Bon Appetit!

DSCN0493

 

Besucherzahler
счетчик для сайта