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RereRini

55, female

Royal

Posts: 246

Mini meatballs in thick tomato sauce and spaghetti

from RereRini on 04/16/2019 04:59 PM

Ingredients for the meat balls:
500 grams spaghetti
500 grams beef minced meat
1 medium onion, finely chopped
2 slices of stale bread without the outer hard part
1 cup grated parmesan
1/2 cup fresh milk
1 egg
4 tbsps parsley, finely chopped
Salt
Pepper

Ingredients for the thick sauce:
1/3 cup olive oil
1 medium onion, finely chopped
1 clover of garlic
600 grams tomatoes, cut in small cubes
1 tbs[ basil, finely chopped
1 tsp dry thyme
1 tbsp sugar
Salt
Pepper

Preparation:
First, we prepare the sauce for the meatballs as follows: We heat the olive oil and sautee the onion for 2 minutes. We add the garlic and sautee for 2 more minutes. We add the tomatoes, the sugar, 1 cup water and we let the sauce boil in low heat for 10 minutes. In a bowl, we put the milk and soak the bread for 10 minutes. We squeeze it to let the liquid go and we trim it in a basin. We add all the rest of the ingredients, minced meat, onion, egg, cheese, parsley, salt and pepper. We knead all the ingredients well. We make meatballs as small as possible and, without frying them, we add in the sauce that has already boiled for 10 minutes. We add the basil and the thyme and we taste if sauce needs more salt and pepper. We put the lid and let the thick sauce boil with the meatballs for another 15 minutes. Meanwhile, we have boiled the spaghetti in salted water as per the instructions. 2 minutes before the end of the boiling, we drain them and add them in the sauce with the meatballs. We let all boil on strong heat for 2 minutes with the pot uncovered. We serve immediately in spaghetti plates and grate cheese.

Itadakimasu!

Dix Love,

RereRini

Reply Edited on 04/16/2019 05:01 PM.

RereRini

55, female

Royal

Posts: 246

Tzatziki sauce

from RereRini on 04/16/2019 04:09 PM

Ingredients:
2 packages of strained greek yogurt
2-4 cloves of garlic, mashed
2 tsps vinegar
6 tsps olive oil
1 big cucumber, unseeded and grated with the skin
1 tbsp anise, finely chopped
a pinch of salt

Preparation:
For the classical tzatziki we wash the cucumber, we dry it and we grate it with its peel. We put it in a drainer, salt it as per wish, toss well to let salt go anywhere and let the cucumber for a few minutes to lose some water, to wilt. We press it with our hands well so that all excess liquid is gone and we put it in a bowl. We add the yogurt, the garlic, the vinegar, the olive oil and miss with a spoon. We taste if it needs more salt. We also taste the vinegar and we add some more if we think it is needed. Finally, we add the chopped anise. We toss well and freeze in the fridge.

Secrets for a perfect tzatziki
1. If we don't like the taste of the fresh garlic much, we can use garlic oil instead of oil. Which means we mash 4 cloves of garlic in a cup of olive in the blender. Then we put the garlic oil in a glass and leave it till garlic goes all to the bottom, then we use the olive oil only. From this olive oil we can use as many tbsps as we need and we can use in all sorts of dishes.
2. We can transform the tzatziki by adding various vegetables (for example, grated carrot) or change its taste and color completely by adding grated beetroot. It is essential that, in order to keep its firm and thick form, the yogurt must be drained and the cucumber must without its seeds and squeezed to let its water off.
3. We put the tzatziki in the fridge and, after it has been chilled, we serve as appetizer to grilled meat or pita bread.

Itadakimasu!

Dix Love,

RereRini

Reply Edited on 04/16/2019 04:12 PM.

RereRini

55, female

Royal

Posts: 246

Cuttlefish with spinach

from RereRini on 04/16/2019 02:42 PM

Ingredients:
500g cuttlefish, cut in bands
100 ml extra virgin olive oil
600g of spinach, roughly chopped
3-4 spring onions, chopped
10 sprigs of fennel, chopped
10 sprigs of dill, chopped
1 tbspn tomato paste
1 glass of white Greek wine

Preparation:
We rinse the cuttlefish, separate the tentacles from the main body, remove the ink sack, cut in strips and rinse thoroughly. We let the cuttlefish drain and pat with a kitchen towel. In a deep cooking pot, we heat up half the olive , sizzle the cuttlefish for 2 minutes and add the wine to sizzle a bit more. We add the chopped onion and let it sizzle for 5 minutes. Then we add the tomato paste and simmer for a couple of more minutes. We deglaze withe olive oil and sizzle the cuttlefish for 2 minutes. Add the chopped onion and let it sizzle for 5'. Then add the tomato paste and simmer for a couple more minutes. We add the rest of the olive oil along with the chopped spinac, the fennel and the dill and let the spinach wilt. We add salt and pepper and keep stirring gently for a few more minutes until most of the juices have evaporated. Once well mixed, we cover with lid and allow to cook for about 30 minutes to low to medium heat.

Itadakimasu!