Lamb with quinces and plums - Ayvalik
Ingredients: 1kg lamb cut into chunks 1 onion, chopped 2 tablespoons butter fresh clams 2 peeled and cut eight 200 gr.damaskina dried nucleated 200 gr.verykokka dried 2 fresh tomatoes finely chopped 2 tablespoons honey 2 tablespoons molasses 1 teaspoon salt, pepper, cinnamon Instructions: Clean and wash the lamb with cold water and drain. Soon butter sautĂŠ the peeled slices of quince browned and douse with good brandy. Meanwhile we put the prunes and apricots to soften and swell in water. Saute in butter the onion until wilted and then the meat to shield the substances. brings the lamb in a saucepan and cover with beef broth. Add the tomato, salt and pepper. Once our food boil Put two tablespoons honey and immediately turn down the heat enough. Allow to simmer until the meat is tender and the liquid aporofithoun. Shortly before the end of cooking add the quinces, plums apricots and cinnamon. Avoid n 'Mix the pot to keep the fruits of our good looks. carefully Serve on plate, decorate with molasses and sprinkle with fresh chopped parsley. recipe from restaurant Pandeli www.pandeli.gr
Leg of lamb skewer glazed with honey
Ingredients: 4 cloves chopped garlic 1.5 tbsp salt half teaspoon ground coriander half teaspoon grated cardamom 2 pounds lamb meat Leg, without the bone, cut into 3.4 cm cubes 3 tbsp olive oil 2 medium white onions cut blocks (4.3 cm) 2 teaspoons sugar 3 tablespoons 1 cup chicken bouillon cup honey 1 tablespoon mustard powder dissolved in 1 tablespoon water Instructions: Turn on the grill or prepare the grill. Mix in a shallow bowl the garlic, salt, coriander, cardamom and paprika. Add the meat and oil and coat with the mixture. Pass alternating meat and onions on skewers. In a small saucepan melt the honey over medium heat until caramelized, about 4 minutes. Add the vinegar and cook for 1 minute more. Pour the chicken broth and let it boil for about 8 minutes, until they stay around 他 of a cup of broth. Stir then add the mustard dissolved. Bake the skewers on the grill or grill to very high heat turning several times for the two minutes. Remove the skewers from the heat and brush with a mixture of honey. Bake for another 8 minutes, turning the once and making sure that the pieces of meat to retain a minimum of pink inside. Serve the skewers on a platter and sprinkle with the remaining sauce.
Coq au vin stew
Ingredients: half cock (about 1 pound) cut into servings a chopped onion 1/2 cup. olive oil 3 tbsp tomato paste ½ pound onions for stew 2 potatoes, quartered some cloves 1 stick cinnamon 1 bay sex 2 cloves garlic 1 cup white wine salt and pepper Instructions:
1. In a pan heat the oil and saute the rooster. Two. Add the chopped onion and the garlic cloves and add the wine, Three. Add the tomato paste, cloves, cinnamon, bay leaf and salt and pepper, 4. Allow to cook and after half an hour, add the onions. 5. Continue baking for another half hour and add the potatoes. In about an hour the food is ready. Srervirete with thick macaroni
Quiche Lorraine
Ingredients: FOR THE DOUGH 350 g. flour, all-purpose 145 g. butter 1 egg 1 pinch salt butter to spread on the rompers 2 tsp. Soup Cream FOR FILLING 200 g. bacon cut into diced1 cup (240 ml) milk 1 cup (240 ml) cream 4 eggs 1 pinch nutmeg powder freshly ground black pepper Instructions: 1. Mix the flour with the butter, cream and salt and knead until it becomes a smooth dough. Two. Divide the dough into 8 equal parts, and the open dressing 8 individual buttered rompers for tarts.Pierce the dough with a fork 2-3 times and stored in the refrigerator for 30 minutes to stabilize the shape of the dough. Three. Bake the bases of the tarts in a preheated oven at 180 for 20 minutes or so, with draped the edges, not burned, as they baked a second time when the fill. Remove the rompers from oven and allow to cool.
4. Cook the bacon in a little water for 2 'and the drain, the scatters within the tarts. Mix in a bain marie milk with cream Nounou. Add the eggs and stir until it becomes a light cream. Add the pepper and nutmeg. Divide the cream tarts and bake in a preheated oven at 180-200 degrees for 20'-30 'approx.Turn off the oven and leave the ÂŤquichesÂť stand for 10 minutes before serving.
Chocolate cookies
Ingredients: 1 1/2 cup flour 1/2 cup cocoa 1 1/2 tsp Baking Powder 1/2 teaspoon baking soda 2/3 cup sugar 3 tablespoons butter, softened 2 eggs 1/2 teaspoon almond flavoring 1/2 cup coarsely chopped almonds Instructions: Preheat oven to 180 C. Mix the flour, cocoa, baking powder and baking soda. Beat well the sugar, eggs, butter and flavor. Gradually add the flour until well mixed and then add the almonds. Divide the dough in two and mold each piece into a long putter. Put in greased sheet and bake for 15 minutes. Allow 5 minutes to cool and cut into 1cm slices Arrange the cookies on the sheet and bake for another 20 minutes.
Cake with chocolate filling
Ingredients: 75g butter 1/2 / teaspoon vanilla extract 8 eggs 1 1/3 cups. sugar 2/3 cup. cocoa powder 1 cup. flour for all uses ts Filling 375g dark chocolate, chopped 1/2 cup. cream 155 g. butter Instructions: • Preheat oven to 180 º C. 1. Spread the bases in two round cake pans, 20 cm, with non-stick baking paper. 2. Melt the butter and vanilla in a saucepan over low heat and let cool slightly. 3. Beat eggs in mixer with sugar until they become a smooth creamy mixture three times in volume. 4. Sift the cocoa and flour 2 times 5. Add the cocoa and flour mixture to the eggs and put the mixture and butter. Mix unite. 6. Divide the mixture in molds and bake for 25-30 minutes or until the cake to loosen the sides of the form. Allow to cool in the molds. 7. Cut each cake in half horizontally. 8. For the filling, put the chocolate, cream and butter in a saucepan over low heat and stir until they are smooth. 9. Remove from heat and allow to cool. 10. Beat in mixer until well inflate. 11. Place one cake layer on a serving platter and spread the filling. We repeat the same with the remaining layers and the filling.
Frozen pear terrine with Calvados & chocolate sauce
Ingredients: 1 ½ kg ripe pears, peeled, heart juice of 1 lemon ½ cup. caster sugar 10 pins cloves 6 tbsp water For the garnish thin strips of orange peel For the chocolate sauce 200g. chocolate couverture 4 tbsp strong black coffee 1 cup. clotted cream 2 tbsp Calvados (apple brandy) Instructions:
1. Cut pears into slices and put them in a pan with the lemon juice, sugar, cloves and water. Two. Cover the pan and simmer for 10 minutes. Three. Remove cloves. 4. Allow pears to cool. 5. Beat pears with juice in a blender until they become a smooth mixture. 6. Pour the pear puree in a bowl, cover and put in the freezer. 7. Lay an oblong shape with a transparent membrane leaving protruding from the sides of the form.
Sandwich with Sweet Bitter Chocolate Fondant
Ingredients: Ingredients for Biscuit Fondant 150 g bitter chocolate 50 g butter 8 egg whites 70 g sugar 3 egg yolks Ingredients for the cream 60 g milk 1 pinch cinnamon little star anise powder 175 g cream 2 egg whites 40 g sugar Ingredients for the chocolate sauce 250 g milk 125 ml cream 75g sugar 300g chocolate Instructions: Fondant cookie Put 150g bitter chocolate and 50g butter in a pot and place it in hot water to melt. Keep the mixture aside. 8 Beat egg whites and 70g sugar in meringue. Add 3 egg yolks and slowly add the melted chocolate stirring continuously. Spread this mixture on a
baking sheet and bake at 180 degrees for 20-25 minutes. Allow to cool and cut into pieces. Anis Crème Mix 60 g milk with a pinch of cinnamon and a little bit of star anise and vanilla. Simmer the mixture and keep it aside. Mix 175g cream 2 egg yolks and 40 g. Sugar and add the cold mixture. Pour the mixture created in individual non-stick molds and bake at 90 degrees Celsius for 45 minutes. Place creams to maintain. sauce chocolate Boil 250 g milk 125 g cream 75 g sugar. Pour this mixture into 300 g chocolate and stir with wire. kremoula Place one on a layer of biscuits and put another layer of cookies on top. Put this little sweet little dish and serve after the pour chocolate sauce.
Tart blackjack Bottom
nstructions: 1. In a bowl sift the flour. Two. Add the butter and rub the mixture with fingers until it resembles crumbs. Three. Add egg yolks with cold water so that the mixture becomes a soft dough. 4. Opens a lightly floured surface and spread to form a deep 22 cm tart Place the dough for about 30 minutes in the refrigerator. Preheat oven to 190 degrees. 5. Slit the base of the tart all over with a fork, cover with the greaseproof paper or pastry, scatters onto dried beans and bake for 10 minutes. 6. Remove the paper and beans, put it back the tart in the oven and bake another 10 minutes until golden and crispy. Let it cool on the form. 7. For the filling, whisk the egg yolks in a bowl, the kornflaouer and 2 tablespoons of sugar. 8. Heat milk in a saucepan and when it starts to boil remove from heat and gradually add the yolk mixture. 9. Pour the mixture back to the saucepan and stir constantly over low heat until the cream thickens. Pour half the cream in a bowl. 10. Pour into ovenproof bowls chocolate. Place it over a saucepan of simmering water until melted (bain marie) chocolate, stirring occasionally. 11. Add the melted chocolate with vanilla in the bowl with the cream and stir. 12. Spread the cream-chocolate in baked tart and carefully cover with wax paper or plastic wrap to prevent a crust. Let it cool and refrigerate to set. 13. Soak the gelatin in water in a bowl. Let it rise and melt it in a bain marie. 14. Add the remaining cream and rum, stirring constantly. 15. In another bowl whisk the
egg whites until they begin to thicken. 16. Gradually add remaining sugar, stirring until the meringue shake. 17. Add the meringue cream flavored with rum. 18. Pour the cream with rum cream over the chocolate-tart. 19. Flattens the surface with a spatula being careful not to appear at all the chocolate. 20. Put back in the fridge tart to clot and the cream and rum. Transfer the tart blackjack Bottom platter. 21. Whip the cream, spread it over the pie and garnish with chocolate peels.
Cannelloni stuffed with minced
Ingredients: 1 packet cannelloni 3/4 pound minced 2 onions, olive oil, white wine some water 1/2 cup tomato juice salt & pepper cinnamon 3-4 eggs 5.4 tbsp 1 cup breadcrumbs. grated cheese Instructions:
For minced 1. In a saucepan add enough olive oil and heat. Two. Saute the onions are soft and just add the mince. Anaktefoume well and take care not to makelumps. Three. Deglaze with white wine. 4. Add a little water, tomato, salt, pepper and cinnamon. Cover the pot and simmer until absorbed all the liquid. Periodically stir.
5. Allow to misokryosei and break it into the minced eggs, add the breadcrumbs, grated cheese and stir. For the cannelloni 1. Boil the cannelloni in a large pot, just as we do with spaghetti. Two. Arrange the cannelloni in a colander and leave them under running cold water until cool well and be able to fill. 3. Sprinkle the inside of each cannelloni with some breadcrumbs so you do not slip the filling. Be careful not to overfill the cannelloni with the filling, it will rise.
Lamb stuffed with cheese and peppers
Ingredients: 1 1/2 pound lamb shank with bone 250 g. cream cheese 250g feta cheese 2 yellow and 2 red peppers, cooked 1 tablespoon dry basil 1 bunch parsley, finely chopped 1 cup white wine olive oil salt & pepper Instructions: Roll the meat with the knife that n 'stretched out completely and become a thin slice. Grate the cheese and 't mix with the chopped peppers, parsley and basil. If the mixture is tight and add a little olive oil. Spread the meat on a sheet of foil and add salt and pepper. Put the mixture in the center with cheese and rolled careful not to wrap the meat in foil. Place the roll in a baking
dish, pour the wine and a little olive oil and bake in a preheated oven at 200 C, about one hour. Once cooked let it cool a bit, remove the foil and cut into slices. Serve with roast pepper sauce. roast pepper sauce in blender Beat 2 roasted red peppers with half a cup of olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon dried basil and a little salt and serve.Fits with roast meat or becomes a tasty dip if the mix with feta and yogurt. stuffed with cheese and peppers The white cheese (feta, ricotta, cream cheese) alone or combined with roasted peppers, fit great as the lamb filling. The green peppers have a strong flavor, which covers all the others, so I prefer the red or orange, which are sweeter and smoother taste.
Lamb with Charon (eyed) and pilaf
Ingredients: 500 gr. boneless leg of lamb 1 onion, chopped Juice of half a lemon 4 to 5 saffron threads 1 Tbsp sharp white flour 1 stick cinnamon 2 tablespoons oil 200 g. black eyed peas 2 tablespoons yogurt salt and pepper 1 dose rice oriental Instructions:
1. Peel the rinds of meat and fat and cut into small pieces as kissable almonds. Two. In a heavy-bottomed saucepan, heat the oil and saute the onion and meat. Stir with a wooden spatula to gently roasted. Three. Deglaze with the lemon and add the cinnamon, egg, salt, pepper and a little boiling water. Allow to boil over low heat. 4. Meanwhile in salted water boil for 20 minutes Charon. 5. When it is quite soft but not cooked, drain and add the lamb to cook together. If necessary add water.(If we choose beef, let it cook longer because it is harder.)
6. In a frying pan, add the flour alone and bake, stirring constantly to avoid burning. 7. When golden brown remove from heat and stir in the yogurt and a little water, so as to become a sparse, thin gruel. 8. When food is cooked, try to add salt and pepper and pour the yogurt mixture into the pot. 9. Shake the pan to mix the food and warm yogurt. We want to be juicy, so if necessary add a little boiling water.
Spaghetti with chicken and green beans
Ingredients:
500 g spaghetti 2 chicken fillets 120 g. chopped bacon 2 tablespoons grated onion 180g green beans blanched 200 g. carrots grated 160 g. tomato juice 300g. macaroni
1/2 cup. olive oil salt and pepper Instructions:
1. Place in a pan of olive oil and saute the onion, carrots, bacon chicken and green beans for 3 minutes. Two. Add the tomato juice, salt, pepper and cook for about 20 minutes, until tender green beans, chicken and sauce thickens. Three. Boil the pasta in salted water and incorporate into the sauce. 4. Sprinkle with grated cheese of your choice and freshly ground pepper.
Minced meat spaghetti Bolognese
Ingredients: 1 kg minced meat without fat 2 medium onions, chopped 1 green onion 1 can chopped tomatoes and a little tomato sauce 2 tablespoons NOMATE paste 1 cube beef broth oregano parsley chopped Salt Pepper Olive Oil
Instructions: 1. In a deep skillet over medium-high heat saute onions and add just xanthynoun minced. Two. Saute until browned pretty much minced. Three. Then, after almost minced meat is cooked, add the tomato paste, a can of chopped tomatoes, a little tomato sauce, salt, pepper and a cube of beef broth and let it boil on medium heat. 4. Do not put any water, we minced meat is roasted and not boiled. At the end and add olive oil and mix
Chicken cooked in fruit juices
Ingredients: 2 chicken breasts 4 green onions 1 clove garlic 1 cup. olive oil 1 cup. grape juice 1 cup. lemon juice 1 cup orange juice 1 cup white wine salt, pepper rosemary Instructions: Beat of the chicken breasts with the pestle and chop into small fillets. Finely chop the onions and garlic mash. Podizoume oil garlic, onions and tenderloin. Deglaze with wine and juices. Xamilonoume the heat and let the sauce simmer until the sauce thickens. Towards the end, add the spices.
Chicken pie with cheese, almonds and raisins
Ingredients: 1 packet of dough for pies or Kourou (850 g.) 1 medium chicken cleaned externally and internally 300 g. rice 300 gr. cheese grated 300 g. grated gruyere 1 leek cut into rings 1 stalk celery 1 onion whole cleaned half fl.oukounari 1/2 cup. almonds 1/2 cup. raisins 1 tablespoon mixed spices (cinnamon, cloves, nutmeg, cumin) salt freshly ground pepper olive oil or butter Instructions: 1. B razoume whole chicken for 90 minutes in salted water. At the beginning of the boiling skim very well and then add the celery and onion. Two. Filter at the end of the chicken broth and set aside.
Three. Boned chicken, remove the skin and chop. 4. Boil the rice pilaf granular in chicken broth (keep 1/3 of a cup of tea in the end). 5. Mix with meat, spices, raisins, pine nuts, almonds, cheese, salt and pepper.
6. Butter a baking dish and lay half aleifontas leaves them with butter or oil (or 1 sheet Kourou without smeared with oil) . 7. Spread the filling and cover with the remaining cards also greased with oil or butter. Or a sheet Kourou without smeared with oil . Cut a few designs from Kourou sheet and decorate top 8. Sprinkle top with a little chicken broth. Bake the chicken pie at 200 째 C for 60-90 minutes, until well browned and cooked and below.
Chicken stuffed with mushrooms
Ingredients: 1 chicken 1300 grams. about juice 1/2 lemon salt and pepper olive oil For the filling 3 slices dry white bread 2 onions 150 g. mushrooms 20 klostoules saffron powder 1. garlic grated 1 cup. lukewarm milk 2 eggs, beaten 1 handful chopped walnuts 1 cup. cheese into cubes 1 teaspoon thyme 1 teaspoon chopped parsley mixture of honey 1 k.s.meli 2 tablespoons lemon 2 tablespoons hot water 1/2 tbsp coriander powder 1/3 tsp ground saffron
Instructions:
Preheat oven to 200 ° C. For the filling 1. In a bowl, add the saffron in hot milk. Two. When cool, add the eggs and mix. Three. Put the slices of bread to soak. 4. Cut the onion and mushrooms in slices and sautÊ in a little ladaki wither. 5. Allow to cool slightly and add the garlic, herbs, nuts, soaked bread and knead all the ingredients together well. The color of the filling will be yellow because of Kozani crocus. 6. Add salt and pepper according to our taste, add the cheese and stir. For the chicken
Grilled chicken with lime and coriander sauce
Ingredients: 4 chicken breasts juice and zest of 2 limes 1 cup. chicken broth 2 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro grated 500 g. pleurotus mushrooms 2 cloves garlic 2 tablespoons chopped parsley 4 tbsp olive oil salt, pepper
Instructions:
1. Salt and pepper the chicken fillets and cook them on the grill with caution not to burn for 20 minutes. Two. Spread the mushrooms on a baking sheet, sprinkle with olive oil, rub 2 cloves of garlic and sprinkle top, salt and pepper and bake at 180 ยบ C for 20 minutes. 3. For the sauce put on low heat the chicken broth with the juice and zest of the lime and cilantro and simmer for 20 minutes until the sauce is reduced by half. 4. Serve the chicken on a plate, pour the sauce and garnish with grilled mushrooms.
Sheet and bake pie
Ingredients: Half pound of flour, all-purpose 1/2 cup light oil of wine 2 tablespoons vinegar 1 teaspoon salt 250 g. lukewarm water Oil for the light spread sheets Instructions: Sieve the flour to gain volume in a very wide river. Pour the oil and rub our palms flour for 3-4 minutes until the oil to go around the flour. Then pour vinegar salt and mix pouring some water with a fork. Add water and continue stirring with a fork. Just add all the water, knead vigorously by hand for 10 minutes observing that the flour peel away from our hands.
Though observe precisely the above proportion of flour-water will eventually get a dough with a sense of well-made plasticine. Allow the dough to rest for half an hour in a place with a temperature of 20-30 ° C, covered with a blanket. Suitable space after the cover it is to put her under the quilt on our bed. then knead again for about 5 minutes, let the dough covered in the same place and in half an hour is ready to open sex. Open sheet girdle diameter of 38-40 cm. There is a special round pan in various diameters with very low sidewalls, which you can find on the market and called sini. In this baked pies better than any other. Every time we get a dough ball sized male fist on the lower leaves and ¾ this for over leaves. Spread the round table top that opens the sheet or wooden or marble table niseste bit (does not absorb moisture like flour) and press the ball with your hand until it becomes like from pie skewer. Pour over niseste sheet and roll film, patches (in Ioannina say oklai).
Leek souffle
Ingredients: Ready one sheet of puff pastry 750g leeks (only the white part) 4 eggs 250 g cheese 250 g Emmental 250g ham 250g cream Salt and pepper 100 g butter Instructions: Preheat oven to 200 ° C. 1. Cut leeks into rings Two. The Blanch in wide pot within 2-3 fingers boiling water. Three. When you drink the water sauté the leeks in the butter and add the ham, the cheese, and Emmental, eggs well beaten and finally salt and pepper. 4. In buttered oblong Pyrex lay the pastry to a little excess.
5. Pour the filling and pour over the cream. 6. Bake for about 45 minutes.
Vegetable Pizza, Healthy and delicious
Ingredients: 200g. pizza flour 1 packet instant yeast 125 g. lukewarm water ½ Messrs. salt 1 tbsp olive oil 2 onions, sliced 1 red pepper sliced slices
tomato sauce ready to jar mozzarella cheese Instructions: In mixer stir and knock the hook for 8 minutes the flour with the yeast, water, salt and oil. Allow the dough to a floured bowl covered in warm place to double in volume (2 hours). Squeeze the dough to deflate . Open it with your rolling pin into a thin sheet. Grease a pyrex form tarts for about 35 cm Spread through the dough sheet. Spread the tomato sauce, pour over the vegetables, cheese and a little olive oil. Bake at 220 degrees for 35-40 minutes to crisp.
Lamb with quinces
Ingredients: 1 pound boneless leg of lamb 4 quinces 4 onions 2 powder. garlic 1 bunch parsley, finely chopped 2 Tbsp honey 1/2 cup white wine 1 teaspoon. ground coriander 1 teaspoon. cumin powder
1 teaspoon. sweet paprika 1 Tbsp grated ginger little saffron juice and zest of 1 lemon 1/3 cup olive oil 2 cups chicken broth salt and pepper Instructions: Peel ho meat of fat and cut into portions. Finely chop the onion and garlic and saute the meat in olive oil. added spices (coriander, cumin, ginger and paprika), leave for 2-3 minutes on high heat and add the wine. Pour into the pot one cup of broth chicken, salt and pepper and leave on medium heat for 30-45 minutes, until the meat is tender. Meanwhile, wash the quinces and cut into slices. Boil separately on medium heat with the remaining broth, saffron, honey, lemon juice and lemon zest for 20-30 minutes, until tender. When the meat is ready, add the cooked clams with their juice and leave for another half an hour on medium heat until the sauce chelate. Serve with some chopped parsley and garnish with rice or couscous.
Almond Pudding with pistachios and pomegranate
Ingredients:
2 cups milk 4 tablespoons cornstarch 4 tablespoons sugar 4 tablespoons rose water 1 tablespoon of bitter almond essence or liqueur Amaretto
他 cup raw pistachios, chopped 他 cup pomegranate seeds Instructions:
In a medium pot, pour the milk and add the cornstarch, sugar and rosewater. Stir until the cornstarch and sugar is completely dissolved. cook over medium heat, stirring frequently, until it begins to thicken. Turn off the heat and stir well until the mixture becomes thick and creamy. Allow to cool slightly. Pick 6 beautiful and tall bowl. To each bowl add the bottom a layer of chopped pistachios and pomegranates. With a spoon put a layer of cream, rose water, add a layer of pomegranate seeds, and again a little cream on top and garnished with pistachios and pomegranate seeds. If you like a thicker cream, put the bowl in the refrigerator for 30-45 minutes. Photo and recipe from http://ecobloggernl.blogspot.gr/
Terrine with 3 Chocolates
Ingredients:
150g. Milk Chocolate 150g. couverture 150 g. white chocolate 6 eggs cup. caster sugar 2 cups. cream
2 tsp. instant coffee 1 shot of rum Instructions: Melt the chocolate in a bain marie separately. Beat the egg whites into meringue. Beat the whipped cream. Stir each chocolate with 2 yolks, 1/3 cup. icing sugar and carefully add the 1/3 of the meringue and the third of the whipped cream. couverture in and add coffee and rum. In one form of bread 10x24 streak a baking sheet and spread the three mixtures in the order they want. Allow refrigerate for 4-5 hours to shake, xeformaroume and serve in slices.
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