Search for posts by RereRini

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,

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,

Mini meatballs in thick tomato sauce and spaghetti

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,

Tzatziki sauce

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,

Cuttlefish with spinach

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!

Dix Love,

Re: Saganaki cheese

It is really easy to make and it is so nice next to french fries!!!!

Dix Love,

Re: Chicken liver

Dix Love,