Scrambled eggs with sour cream

SCRAMBLED EGGS WITH SOUR CREAM

Ingredients:

4 tablespoons sour cream

8 eggs

Salt, pepper

Directions:

Heat the sour cream in a pan for about 6 minutes. Add well beaten eggs with salt and pepper stirring constantly until the eggs fry. Serve hot.

Bon appetit!

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Omelet rural

OMELET RURAL

Ingredients:

2 potatoes

1 onion

1/2 cup of butter

6 eggs

Salt, pepper, parsley

Directions:

Boil potatoes, cool and cut it into cubes. Chop the onion into thin slices, saute with butter until golden brown. Then add potatoes, salt, pepper and saute for 5-6 min. Beat the eggs with a little salt and chopped parsley. Pour mixture over the potatoes and onion. Cook the omelet over low heat.

Bon Appetit!

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Baked Rizogalo

BAKED RIZOGALO

Ingredients:

1/2 cup rice

8 cups of milk

1/2 cup sugar

Salt, cinnamon powder

Directions:

In a large bowl stir rice, milk, sugar and a little salt. Preheat oven to 180°C. Lightly butter a deep baking pan.  Place in the mixture. Bake for 2 hours and stir frequently. When rizogalo cooked, you can add a little more sugar. Serve sprinkled with cinnamon.

Bon Appetit!

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Potato cutlet

POTATO CUTLET

Ingredients:

2 cups mash potatoes

1 egg yolk

2 tablespoons grated onion

Salt, pepper

Parsley,  finely chopped

A little grated nutmeg

2 tablespoons grated cheese

Flour, vegetable butter

Directions:

Boil 3-4 potatoes with the peel. Then peel and  smash them with a dinner fork. Add egg yolk, grated onion, salt, pepper, parsley, nutmeg, cheese and mix well. Form small patties, coat them in flour. Fry  the patties with vegetable butter.

Bon Appetit!

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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!

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