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Cauliflower in tomato sauce

Ingredients:
1/3 cup olive oil
1½ kg cauliflower
2 medium onions finely cut
ψιλοκομμένα
1 carot grated 
2 potatoes cut in cubes
400 grs canned tomatoes
1 bay leaf
1 cinnamon stick
salt
peper
1 dash sugar

Preparation:
We clean the cauliflower, we cut it in bouquets and we put in a basin with water and 1/4 cup vinegar for 10'.  Then we rinse and drain.  In a low cooking pot, we saute the onion in the olive oil till it gets transluscent (for 5-6 minutes).  We add the potato cubes, the carot, the bay leaf, the cinnamon stick and the sugar and we saute for another 2-3 minutes.  Finally we add the cauliflower and the tomatoes. We salt and pepper to taste and we put the lid on the pan.  We simmer for 20 minutes until the sauce has thickened and potatoes have softened.  Food can be eaten as is with feta cheese and fresh baked bread or with white rice.

Itadakimasu!

Dix Love,

The Slave Boy

I finally completed The Slave Boy. Feel free to go check it out. There are some sensitive topics within the story, however, I've placed warnings at the beginning of those chapters. 

Here's the link:
https://www.wattpad.com/story/127202157-the-slave-boy

Re: Pork with leeks and celery

I absolutely love leeks but I literally hate celery.  So if I have to make it I cook with shut nose (breathing from the mouth) and afterwards I do not eat a single bite lol

Dix Love,

Re: Beef with dried figs

Lol pipento is pimento lol  I did not notice to correct it right away.  Have you tried to make it?  What did you think?

Dix Love,

Re: Beef with dried figs

Yummy! But what is pipento? Pimento, maybe? I'm buying dried figs right away!

Re: Pork with leeks and celery

This seems delicious! I have to try it!

Pork with leeks and celery

Ingredients:
1 1/2 kg pork cut in big chunks
1 1/2 kg leeks cleaned and cut in 5cm pieces
1 bunch celery
1 glass red wine
400 gr canned tomatoes
1/2 cup olive oil
salt and pepper to taste


In a pot we heat the olive and sautee the pork chunks.  We add th4e wine and we let the alcohol evaporate.  We add a glass of water and we cover to boil.  We lower the heat and we let boil slowly for about 45 minutes.  Then we add the leeks, the canned tomatoes and the celery.  We salt and pepper to taste and we continue the cooking for about another 30 minutes until the meat is tender and the sauce has thickened.

Itadakimasu!

Dix Love,

Beef with dried figs

Ingredients:
750 gr. beef cut in cubes
2 tbsps olive oil
1 medium onion thinly sliced
1 cinnamon stick
1 dash pipento powder
1/4 tsp coriander powder
Salt and pepper to taste
1/4 glass brandy
1 tbsp tomato paste
1/2 cup dried figs cut in two
1 1/2 - 2 cups beef broth or water

Preparation:
We heat the olive oil in a big pan and we sautee the meat till it gets a nice brown color from all sides.  We turn the meat chunks with a wooden spatula so they do not get burned.  Then we add the onion and we continue sauteeing for 2-3 more minutes.  We add the tomato paste and we stir.  We add salt, pepper and pimento and we stir again.  We add the brandy, the cinnamon stick and the coriander and we stir again.  After alcohol has evaporated, we add the broth or the water and the figs.  We let boil for at least an hour.  If the meat has not got soft, we add more water and cook a bit further too.  We serve with white basmati rice.

Itadakimasu!

Dix Love,

Rabbit with onions stew

Ingredients:
2 lb. pearl onions, root ends trimmed
1 rabbit (about 3 lbs.), cut into 8 pieces
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup olive oil
1 lb. medium tomatoes, roughly chopped
1⁄2 cup chicken broth
1 tbsp. tomato paste
12 prunes
6 cloves
5 cloves garlic, peeled and smashed
3 dried bay leaves
2 small sprigs fresh rosemary
1 (2") stick cinnamon
Flat-leaf parsley, for garnish

Instructions:
Bring a 4-qt. pot of water to a boil. Add onions and cook for 1 minute. Using a slotted spoon, transfer onions to a large bowl of ice water and let sit for 5 minutes. Drain onions and, using a small knife, remove skins; set aside.
Season the rabbit with salt and pepper. Heat oil in a 5-qt. Dutch oven over medium-high heat. Working in 3 batches, add the rabbit and cook, turning once, until browned, about 8 minutes. Transfer rabbit to a plate; set aside. Add onions and cook, stirring occasionally, until golden brown, about 5 minutes. Add tomatoes, broth, tomato paste, prunes, cloves, garlic, bay leaves, rosemary and cinnamon. Nestle the rabbit in the pot, cover and bring to a boil. Reduce heat to low and cook until rabbit is very tender, about 45 minutes.  Transfer rabbit to a large platter. Set a medium strainer over a 1-qt. saucepan. Strain the cooking liquid, discarding bay leaves and rosemary. Transfer the onions and prunes to the platter. Simmer the strained sauce over medium-high heat until slightly thickened, about 8 minutes. Skim excess fat from surface, season sauce with salt and pepper and spoon over rabbit. Serve stew garnished with parsley.
Pairing Note: A red wine with a touch of sweetness works well with this entree.

Itadakimasu!

Dix Love,

Cinnamon syrup (from the island of Kos)

Ingredients:
1 kg sugar
1.5 lt water
5 cinnamon sticks
15 clove pins
1 tbsp red food color

Preparation:
We put all the ingredients in a cooking pot and we boil on low heat for about an hour.  If the boiling creates froth, we throw it away.  We take the pot from the stove and we add the food color for a more intense color.  After the syrup has got cold, we put it in glass bottle and we keep in the fridge.  We serve the syrup in tall glass, 1 part syrup and 3 parts water, fizzy water or ice.

Itadakimasu!

Dix Love,