Roasted Chicken

ROASTED CHICKEN

Ingredients:

1 chicken about 1 1/2kg.

1kg. small round potatoes

Lemon juice

Olive oil

Mustard

Thyme

Salt, pepper

Directions:

Wash chicken well and rub it inside and out with lemon juice, salt and pepper. Then grease chicken with mustard and leave it in the fridge for 2 hours. Peel  and slice potatoes, add salt, pepper, thyme. Place the chicken and potatoes on a baking tray. Pour over the chicken with lemon juice and olive oil mixed with mustard. Add a little water. Preheat oven to 180°C. Bake chicken about 1 1/2 hours.

Bon Appetit!

DSCN0634

 

 

 

 

 

Stifado

STIFADO

Stifado is a succulent slow-cooked stew of meat and whole onions, flavoured with various spices, the balance of which is chosen and developed by the cook. This dish needs time to cook and a little effort, but it is fabulously tasty.

Ingredients:

1kg. beef meat

1 large onion, grated

1 cup of vinigar

3-4 cloves of garlic

rosemary

bay leaf

4-5-6 bahari

5-6 tomatoes, grated

2kg. small bulbs

olive oil

salt, pepper

Directions:

Saute the onion with olive oil and the meat, until the meat is tender, then pour in the vinigar and wait to evaporate. Add garlic, rosemary, bay leaves, bahari, salt, pepper to taste, tomatoes and some water. Boil the balbs in the hot water for 2-3 min. Then add them to the meat. Stew stifado for 1-1,5 hour.

Bon Appetit!

DSCN0482

 

 

 

 

Briam

BRIAME

Brime is quite simple… and very tasty.

Ingredients:

1kg. zucchini, sliced

1kg. potatoes, peeled and sliced

1kg. eggplants, sliced

3 small onions, sliced

2 green bell peppers, sliced

1kg. tomatoes, peeled and sliced

1 cup chopped fresh parsley

2 tablespoon Dried Greek oregano

Olive oil

Water

Salt, pepper

Directions:

Preheat oven to 180°C. Place the vegetables  in baking pan. Season with salt, pepper and oregano. Pour in olive oil and some water.  Bake until  the vegetables completely  cooked and slightly charred.

Bon Appetit!

DSCN0280

 

 

 

 

 


							

Papoutsakia — «little eggplant shoes»

Papoutsakia — «little eggplant shoes»

This dish is called «papoutsaki melidzanes» or stuffed shoes. The combination of meat, delicate bechamel sauce and baked eggplant makes it delicious.

Ingredients:

1.5kg. eggplant

2 grated onions

soft margarine ( Vitam)

500gr. of mincemeat

0,5 cup of red wine

cinnamon

grated cheese (mix 4 grated  semi-soft cheese — Gouda, Edam, Tsentar, Emmental)

salt, pepper

For the bechamel sauce:

4 cups hot milk

8 tablespoons flour

3 tablespoons butter

1 cup of grated cheese

salt, pepper, nutmeg

Directions:

In a saucepan warm up  margarine and carefully fry mincemeat with grated onion. Then pour in the red wine and wait to evaporate. Add  salt, pepper, little cinnamon, some water and leave to stew for about 30 min.

Melt the butter in a pan. Add the flour and mix well. Add the milk gradually, stirring constantly. Stir constantly until the sauce becomes thick like thick semolina. Add salt, pepper and nutmeg. At the end add 1/2 — 1 cup of grated cheese.

Wash eggplants, remove the stalks, slice them in half and incision  inside, season with salt and leave them for half an hour. Rinse the eggplants with a lot of water, dry them with a paper towel and fry in a pan with a little margarine for 5 — 10min.( moderate temperature) until the eggplants  become soft. Remove from the eggplants seeds and little flesh and fill them with mincemeat with onion. Pour a bechamel on top. Sprinkle with grated cheese. Preheat oven to180°C. Bake for 30-40 min.

Bon Appetit!

DSCN0310

 

 

 

 

 

Pastitsio

PASTITSIO

Pastitsio is a casserole of tubular pasta, meat sauce and bechamel cream. Tasty, satisfying, very beatiful and appetizing dish.

Ingredients:

750gr. of minced meat

300gr. grated cheese

4 grated tomatoes

2 tablespoons tomato paste

soft margarine (Vitam)

1 grated large onion

red wine

water

nutmeg, salt, pepper

For the cream:

4 cups hot milk

8 tablespoons flour

3 tablespoons butter

1 cup of grated cheese

salt, pepper, nutmeg

Instructions:

Cook the tubular pasta in plenty of salted water until almost cooked.

Recline the pasta in a colander. Into the same pot we place 2 tablespoons of  margarine, pasta and stir well.

 In a saucepan warm up the margarine  and carefully fry mincemeat with grated onion. Then pour in the red wine and wait to evaporate. Add the grated tomatoes, tomato paste, salt, pepper, nutmeg, water and leave to stew for about 40 min.

Melt the butter in a pan. Add the flour and mix well. Add the milk gradually, stirring constantly. Stir constantly until the sauce becomes thick like cream of wheat. Add salt, pepper and nutmeg. At the end add 1/2 — 1 cup of grated cheese.

Preheat oven to 180°C. Lightly margarine a large baking pan.

Layer half of the pasta and sprinkle a handful of cheese over top. Pour in meat sauce, spreading evenly over pasta. Make a second layer of the pasta and sprinkle  a handful of cheese over top. Pour  bechamel over pasta, make sure it’s evenly spread over top of pan. Sprinkle with remaining grated cheese. Bake for about 45minutes or until the top turns golden brown.

Cool slightly before cutting.

Bon Appetit!

DSCN0362

Besucherzahler
счетчик для сайта