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Pasta in pesto sauce with tahini

Ingredients:
400 grams pasta of any kind
3 tbsps (100 grams) tahini
30 leaves of fresh dill
3 cloves of garlic
1 tbsp pine nuts
2 tbsps grated hard cheese
4 tbsps grated parmesan
Salt
Pepper

Preparation:
We wash and dry the dill.  We cut it in thick pieces using our hands and we put in the blender.  We add the rest of the ingredients (except parmesan), we sprinkle with salt and pepper and we beat them well.  When they have become a smooth mixture, we add half a cup of cold water and we beat the mixture again until it turns to a thick sauce.  We put the sauce in a bowl.  Before using it we add half a cup of the water we boiled the pasta in little by little stirring continuously till mixture is smooth again.  We serve the pasta sprinkled with parmesan.

Itadakimasu!

Dix Love,

Re: Mushroom soup

Am happy you liked it.  It is one of my favorite dishes!

Dix Love,

Re: Mushroom soup

I made it for lunch. Absolutely delicious! Thank you for the recipe!

Mushroom soup

Ingredients:
3 big lettuces, washed and cut in strips of 2cm
1 bunch green fresh onions, washed and chopped
500 grams pleurotous mushrooms, cut in thick slices
5-6 big portobello mushrooms, cut in thick slices
A handful dried Porcini mushrooms that we have put in hot water of 5 minutes.
100 grams finocchio, finelly chopped
1/2 tsp turmeric
1 cube chicken stock
1 1/2 lt boiled water
1/2 cup rice
salt
pepper
olive oil
The juice of 2 lemons (or 3 if we want it more sour)

Preparation:
In a big cooking pot we put 5-6 tbps olive oil in strong heat and we saute the green onion and the finocchio for 1-2 minutes. We add the lettuce and we stir till it wilts. Following we add the 1 1/2 lit of boiled water to let the volume of the lettuce 'sit' in our pot. We continue adding he rest of the lettuce until we have used it all. We add the mushrooms, the stock cube, the turmeric, the porcini along with the water they were put in (after we have drained anything porcinis must have left in there). We add salt as per wish and let our food boil for 10 minutes. After the 10 minutes we add the rice and we lower the heat so that it simmers for another 15 minutes. We add the lemon juice, we let it boil for another 15 minutes. We serve our dish hot and steamy with fresh bread.

Itadakimasu!

Dix Love,

Greek Rice Pilaf with Leeks and Saffron

Ingredients
5 cups vegetable stock
6 - 8 Tbs. extra-virgin Greek olive oil
2 large leeks finely chopped
1 small fennel bulb finely chopped
1 garlic clove finely chopped
1 cup rice
1 cup dry white wine
Salt and freshly ground black pepper
15 - 20 red saffron threads
3 - 4 Tbs. grated mild Greek or Mediterranean sheep's milk cheese

Preparation:
We heat the stock in a pot and we keep it aside, simmering.  In a large, deep skillet we heat half the oil and we sauté the leeks, fennel bulb and garlic. We add the rice and we stir for 1 to 2 minutes.  We lower the heat.  We pour in half the wine and as soon as it steams off, we add the remaining wine. When that is absorbed, we add half a cup hot broth.  We continue to stir until all the liquid is absorbed.  We repeat the procedure until the rice is tender but al dente using up most of the hot broth. We season to taste with salt and pepper.  About 5 to 6 minutes before removing the rice, we mix the saffron with one tablespoon of hot broth and we add it to the risotto.  We stir to distribute evenly. When the rice is ready, we remove and we stir in the grated cheese.  We serve hot.

Itadakimasu!

Dix Love,

Healthy potato salad (Ikaria island recipe)

Ingredients:
750 g boiling potatoes peeled, washed, and quartered
2 tablespoons red wine vinegar
½ cup extra virgin Greek olive oil or more, to taste
2 teaspoons Dijon mustard optional
Salt and pepper to taste
3 scallions or spring onions trimmed and cut into thin rounds
1 small red onion halved and sliced
½ cup snipped fresh dill

Instructions:
We place the potatoes in a large pot and cover with cold water by two inches / 5 cm.  We bring to a boil over medium heat, add 1 tablespoon of salt to the boiling water.  We lower heat and simmer the potatoes until fork tender, about 20 minutes.  We drain the potatoes in a colander and rinse with cold water.  We whisk together the olive oil, vinegar, salt, pepper and mustard, if using.  We toss the potatoes with the scallions, onions and olive oil mixture.  We sprinkle with fresh dill and toss gently. Season to taste with additional salt and pepper.

Dix Love,

Re: Greek-style green peas in olive oil and tomato sauce

Been trying to get the edit function but I don't seem to be able....

Dix Love,

Japanese tongue twister of the Day. #1

• 生麦生米生卵
• なまむぎ なまごめ なまたまご
• (namamugi namagome namatamago)
• raw wheat, raw rice, raw egg

Re: Greek-style green peas in olive oil and tomato sauce

The images keep appearing broken! Please fix this! 

Baked Eggplant with Feta Cheese

Ingredient
1 kg eggplant, long slender type
Olive oil for frying
500 grams ripe tomatoes, cut in cubes
5 tbsps fresh basil, chopped
5 tbsps fresh parsley, chopped
5 cloves garlic, minced
Dash sea salt (or to taste)
Dash freshly ground black pepper
250 grams feta cheese, crumbled

Preparation:
We preheat the oven to 175C.  We wash the eggplants and we remove the stems.  We cut them lenghwise into 2cm thickness slices.  We pour oil into a frying pan and we heat it over medium heat.  We lightly fry the eggplants till they become soft and gently browned.  We layer the eggplants in the bottomm of a baking dish.  In a bowl we combine the tomatoes, the basil, the parsley, the garlic, the salt and the pepper and we spoon the mixture over the eggplant slices.  We top with feta cheese (or white cheese) and bak for 45 minutes.  We serve hot, warm or at room temperature.

Dix Love,