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Greek-style green peas in olive oil and tomato sauce

Ingredients:
150-200 ml olive oil
500 grams frozen green peas
1 kg potatoes, peeled and cut in cubes

1 bunch of fresh parsley, washed and chopped
2 large onions, chopped
2 cloves garlic, chopped
500 grams tomato juice or fresh tomatoes, skinned and chopped
Salt
Pepper
500 ml hot waterbout 

Preparation:
We heat the olive oil in a large cooking pot.  We sautee the onion and the garlic until they get translucent, for about 5 minutes.  We add the tomato, we add the parsley, we stir and we bring to boil.  We add the potatoes and the frozen green peas to the boil and we turn down the heat to a slow simmer.  We add salt and pepper to taste.  We add enough hot water to cover the peas and the potatoes and we cook in low heat, covered, till potatoes are soft and the sauce has thickened.  We stir occasionally, especially towards the end of cooking, when the sauce has thickened and may have a tendency to stick to the bottom of the pan and burn.This tasty dish is usually served as a main course, but it's excellent as a side dish with fish or meat, sausages, or pork/lamb chops.  When served alone, Greeks customarily serve feta cheese with "Lathera" dishes, not only for its unique taste, but also to add protein to the meal.  Slice up some fresh crusty bread, add a plate of black Kalamata olives and you have a tasty and nutritious, authentic, Greek meal.  Oh, and not to be forgotten, lashings of great Greek wine!

Itadakimasu!

Dix Love,

Multicolor farfalle pasta salad

Ingredients:
500 grams farfalle pasta
200 grams yellow cheese, cut in cubes
2-4 tbsps cream cheese
2 tbsps mayonaise light
4-6 tbsps strained yogurt 2%
2 tbsps ketchup
1 can corn
2 red peppers, cut in cubes
2 yellow peppers, cut in cubes
8-10 cherry tomatoes, cut in two
Anise, finely chopped
Salt
Pepper

Preparation:
We grill the peppers in the 200C for about 20-30 minutes and we peel them (we put the grilled peppers in a bag and we let them "sweat" so that they can be peeled easier). At the same time, we boil our pasta as per the instructions. We drain the pasta and we light it lightly. We let it aside to cool. In a bowl, we mix the yogurt, the mayonaise, the cheese cream and the ketchup. We add the rest of the ingredients: the corn, the tomatoes, the cubed cheese, the anise, the peppers cut in small cubes, pepper and salt, if wished. We add the mixture to the cooled pasta and we stir well to allow all ingredients combine.

Itadakimasu!

Dix Love,

Easy spaghetti with tuna and capers

Ingredients:
500 gram spaghetti (or any pasta we like)
5-6 tomatoes, cut in small cubes
1 can tuna
3 tbsps capers
1 shot ouzo
1/2 cut olive oil
salt
pepper
Grated cheese (optional)

Preparation:
We make the spaghetti (pasta) as per instructions. In a bowl we put the tuna and, using a fork, we make it in small pieces. We add the cubed tomatoes, the capers, some salt and pepper. When the spaghetti is ready, we drain and immediately after that we put them in the cooking pot which we taken off the fire. We pour the mixture of tuna and capers over the spaghetti and we add the olive oil and the ouzo. We stir well and the spaghetti with tuna and capers are ready. We serve with grated cheese, if wished.

Dix Love,

Orzo pasta with champignon

Ingredients:
2 cups orzo pasta
2 cups tomato juice
5 cups vegetables broth or water
500 grams champignon
2 onions, finely chopped
1 garlic, crashed
1/2 cup olive oil
1/3 cup nutmeg
salt
pepper
Grated cheese (optional)

Preparation:
In a pot, we sautee the onions and the champignon in the olive oil. We add the nutmeg, the pepper and the salt. We sautee them till the champignon lose their water. We add the tomato and the broth/water. When it boils, we add the orzo pasta, we stir well for a few minutes and we take from the fire. We let it sit and absorb the liquid for about 1 hour. We serve hot.

Dix Love,

German potatoes with bacon

Ingredients:
750 grams potatoes, boiled
2 mediam onions, chopped in small cubes
150 grams smoked bacon, cut small
50 grams butter
50 ml olive oil
4 tbsps parsley, finely chopped
Salt
Pepper

Preparation:
We cut the potatoes in small pieces. In a skillet, we sautee the bacon with half of the butter, we take it out and let it on absorbing paper. We add the rest of the butter and we sautee the onion. We take it out, keeping it aside. In the skillet, we add the olive oil and sautee the potatoes till they get crunchy. We add salt and pepper while adding the onion and the bacon. We sprinkle with the parsley and we serve.

Itadakimasu!

Dix Love,

Re: Korean carrot-mushroom salad

If you eat raw mushrooms you will definitely love it!
It is easy and quick and does not require many ingrediens.

Dix Love,

Re: Korean carrot-mushroom salad

This sounds delicious, I want this! 

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Korean carrot-mushroom salad

Ingredients:
300 gr. carrots, grated
150 gr. button mushrooms, cut in half
2-3 tbsps olive oil
2-3 tbsps lemon juice
Salt
Black pepper

Preparation:
We peel and grate the carrots in a big bowl. We clean the mushrooms with a wet cloth and we cut in two. We mix the olive oil and the lemon juice well and we add the salt and the pepper. We combine the mushrooms with the grated carrot and add the dressing.

nb: this recipe does not really have actual quantities; it goes according to the preferences and the taste.

Itadakimasu!

Dix Love,

Beef with orzo pasta in the oven

Ingredients:
1 kg of beef (muscle or chest that can be used for soup)
1 big onion thinly sliced
1 tomato can
2 beef stock cubes
1 or 2 laurel leaves
Pepper
1/2 kg of medium size orzo pasta

Preparation:
I put the beef to boil as we make it when we want a soup: half a pot of water, the laurel leaves, the stock cubes and, of course, the beef. I used the pressure cooker for some fastest result. When it was ready but water was still half the pot, I added the onion and the tomato and let it boil till it was done. I heated the oven in the 180 degrees. Kept the meat in a plate and put all the liquid of the cooking pot in a baking pot and let it bubble to make sure it had not lost temperature. When bubbling I added 1/2 kg of orzo, used a long spoon to evenly spread it in the tomato sauce checking it from time to time. When all liquid was absorbed I put the beef pieces inside to have them all warmed with the heat of the past. It is served with grated cheese.

Itadakimasu!

Dix Love,

Easy cheesepie

Ingredients:
200 grams strained yogurt
140 grams (1/2 cup) flour, for all purposes
1 tsp baking powder
170 grams melter butter or margarine
400 grams feta (or white) cheese
200 grams yellow cheese, grated (gruyere or regato)
2 eggs, beaten
125 grams (1/2 cup) milk
1 pinch nutmeg
Pepper
NO salt

Preparation:
In a big bowl, we mix the flour and the baking powder. We add the milk and we mix with an egg beater to get a smooth batter. We add the yogurt, the eggs and the butter. We mix well with a fork in the beginning and with the egg beater following until they have combined well. We do not stress if mixture is a thick and tight. We continue to stir and all the ingredients will mix well. Further on, we add the yellow cheese and we stir well. We add the feta (or white) cheese crumbled in thick pieces and we stir with a fork as we do not really want to break the feta is tiny pieces. We add the nutmeg and the pepper and do NOT add any salt at all. While we prepare the mixture we have preheated the oven in the 200C. In a round pyrex (or 21x18cm) we cover the walls with some margarine and we pour in the mixture. We bake at 180C in middle position until it gets golden, about 45 minutes. We check with a knife if our pie has been baked. (We insert a knife in the pie and if it comes out clean then our pie is ready). We take out of the oven and let it cool. Be careful as it is going to be extremely hot. We serve with greek salad or a simple lettuce salad.

Itadakimasu!

Dix Love,