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!

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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!

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