Lentil Soup

LENTIL  SOUP

Probably the most common vegetable dish in Greece — a lentil soup, very tasty, healthy, rich in calcium and protein. I suggest one of the options for its preparation.

Ingredients:

0.5 kg of lentils

2 large onions, finely chopped

2 — 3 garlic cloves, finely chopped

1-2 bay leaves

Salt, pepper

Oregano

1 tbsp tomato paste

2 tomatoes, finely chopped

1 tbsp vinegar

Little flour

Olive oil

Directions:

1. Look over carefully the lentils and wash very good with plenty of water.

2. Put the lentils in a saucepan with cold water (at the rate of 0.5 kg of lentils to 4 kg of water) and bring to a boil. Remove the foam — it is better to use a wooden spoon!

3. Add the onion, garlic, bay leaf.

4. Remove the foam and add the oregano, pepper, salt, 3 tablespoons of olive oil. Be sure to try the taste.

5. Cook the lentils simmered about half an hour. If necessary, add very hot water. The soup should not be liquid, but not too thick.

6. Then add the tomatoes and tomato paste and continue to cook the soup to simmer for another 10 minutes. (I prefer to add the tomatoes grated, without the tomato paste. It turns out very tasty.)

7. Separately, pour vinegar on a plate, add a little flour, mix well and put the mixture into the soup. Continue to cook the lentils for another 5 minutes.

8. Serve with onion.

Bon Appetit!

DSCN3554

Menu for Lent — Greek Been Soup

MENU  FOR  LENT — GREEK  BEEN  SOUP

Ingredients:

1/2 kg. white beans

1 teaspoon salt

2  branch of celery

3 carrots

1 large onion

5 cloves of garlic finely chopped

2-3 tbsp olive oil

1 tbsp tomato paste

3 bay leaves

2 sprigs of thyme

1 cube vegetable broth Knorr

One red apple

2 liters of water

Directions:

Put the beans in a bowl and fill with water so that the bean was completely covered with water. Add 1 teaspoon of salt, stir gently and set aside for 8 — 12 hours.

Then remove the liquid and thoroughly rinse the beans with cold water.

Cut the celery, carrots and onions in large pieces.

Put the pan on a moderate fire, pour the olive oil and place the vegetables. Fry the vegetables for 15′ — 20′, stirring occasionally and being careful to not burnt. When the liquid evaporate and the vegetables become soft, add tomato paste and fry for a further 1′ stirring again.

Then add the beans, bay leaf, thyme, vegetable cube Knorr and whole apple to make the soup more viscous with a special elusive flavor.

Pour water, cover the pan with a lid and cook the soup to simmer -1 — 1 ½ hours. If necessary, add hot water.

Ten minutes before the soup is ready, add salt and pepper.

Then remove the soup from the heat and remove and throw away the apple.

Serve the soup with olives, thyme, pepper and pour a little olive oil into each plate.

Bon Appetit!

fasolada

 

 

Menu for Lent — Lenten Pizza

MENU  FOR  LENT — LENTEN  PIZZA

Very tasty pizza with vegetables.

Ingredients:

For the dough:

750 gr. flour

4 tbsp olive oil

1 package dry yeast

1/2 teaspoon sugar

1 teaspoon salt

Approximately 1.5 cups of warm water

For filling:

3 hard ripe tomatoes

3 onions

2 bell peppers of different colors

1/4 cup olive oil

1 teaspoon oregano

Few sliced olives

Salt and freshly ground pepper

Directions:

Sift the flour into a bowl. Add the yeast, sugar, olive oil, salt. Mix well all together by adding a little by little warm water. Knead the dough until it will not stick to your hands. Grease a bowl with olive oil and place the dough in it. Cover the bowl with a towel and leave for 45 minutes or 1 hour until the dough has risen, and increased in volume by half. Once the dough is ready, spread it in a greased with olive oil baking tray and flatten it by your hands over the entire surface. Spread on the dough the diced tomatoes, peppers, onions and olives. Season with salt, pepper, sprinkle with olive oil and oregano. Bake in the oven at 170ºC until tender, about 50 minutes.

Bon Appetit!

постная пицца

Pies with Chicken and Peppers

PIES  WITH  CHICKEN  AND  PEPPERS

Ingredients:

3 fillets of chicken breast cut into strips

1 tbsp smoked paprika

1 onion cut into slices

1 clove garlic, finely chopped

1 green bell pepper sliced strips

1 red bell pepper cut into strips

1 yellow bell pepper cut into strips

1 tbsp balsamic vinegar

4 tbsp olive oil

1/2 bunch of parsley finely chopped

6 pies for serving

Salt, pepper

Directions:

Wash the chicken, dry with absorbent paper, cut into thin strips. Then season the chicken with salt and pepper, sprinkle with smoked paprika and mix well.

Heat the olive oil in a nonstick pan and sauté the onion for 3′ over high heat. Add peppers and sauté for 2′ more. Then add the chicken, mix well and sauté until the chicken changes color. Add garlic, and after 1′, pour the balsamic vinegar. Once boils — reduce heat and cook on low heat  for 15′ until the chicken is well roasted. Putt the  pies on the grill or in a toaster to heat.

Then, spread the chicken with peppers оn the pies, sprinkle with parsley, and fold gently.

Bon Appetit!

DSCN3516

Sauteed Spinach

SAUTEED  SPINACH

Ingredients:

4 tbsp olive oil

2 cloves garlic

50 g spinach

1/2 cup pine nuts

1/3 cup raisins

2 tbsp molasses

Salt, pepper

Directions:

Clean, wash well and drain the spinach. Heat the olive oil in a nonstick pan and sauté the garlic for 2-3 minutes on high heat. Do not let it burn.

Then remove the garlic and add the spinach. Season with salt and pepper to quickly allocate the liquid.

In another pan fry the pine nuts ( don’t add any fat) for 1′-2′. Then add the spinach, raisins and molasses. Mix well for 1′-2′. Serve hot.

Bon Appetit!

Spanaki sote

 

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