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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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!

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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!

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