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Vezir salad spread (turkish recipe)
from RereRini on 06/27/2019 06:05 PMIngredients:
1 cup walnuts
2 cups parsley
1 tbsp tomato paste
2-3 garlic cloves
2 tbsp extra virgin olive oil
1 tsp cumin
½ juiced lemon
Salt and pepper to taste
Preparation:
We blend everything together making sure to keep some of the texture of the walnuts. We serve with fresh bread.
Itadakimasu!
Dix Love,
ReplySimple cake
from RereRini on 06/24/2019 01:12 AMIngredients:
500 grams self rising farina
250 grams butter or margarine
440 grams sugar
5 eggs
260 ml milk
1 tsp baking powder
Vanilla or orange zest
Preparation:
We beat the butter and gradually we add the sugar till mixture gets fluffy. We add the eggs one by one and continue the beating for another 3 minutes. Gradually we add the farina inside of which we have mixed the baking powder and the milk along with the vanilla or orange zest and mix lightly. We butter and flour a baking tin. We bak in medium preheated oven for 1 hour. We let it cool, we can add sugar powder.
Itadakimasu!
Dix Love,
Re: Stained glass cake
from RereRini on 06/23/2019 11:33 PMYou gave me a perfect idea for the filling!
Dix Love,
Pork belly with vegetables in the oven
from RereRini on 06/17/2019 04:23 PMIngredients:
1 1/2 kg pork belly slices
4 zucchini, sliced
1 eggplant, sliced
1 green pepper, sliced
5 big potatoes, cut in cubes
4 big onions, thickly sliced
6 garlic cloves, thickly chopped
5 ripe tomatoes or 500 gr cherry tomateos, cut in two
Dried thyme
Salt
Pepper
1 glass olive oil
Preparation:
In a baking pan, we add all the chopped vegetables, the salt, the pepper, the thyme and the olive oil and mix well. We add the pork belly slices (or any other meat we might have) and we mix with all the ingredients well. We cook in middle position, in a 200C oven, for about 2 hours.
Itadakimasu!
Dix Love,
Re: Lemon cubes
from RereRini on 06/10/2019 09:20 PMIt sounds interesting and very refreshing with all this lemon. Thank you for the suggestion!
Dix Love,
Octopus stew with pasta
from RereRini on 06/10/2019 11:57 AMIngredients:
1 kg fresh or frozen octopus (or octopus pieces)
2/3 cup olive oil
1 chopped onion
1 bay leaf
400 grams chopped tomatoes (can be canned)
2 teaspoons tomato paste
½ cup white wine
500 grams. macaroni
salt/pepper
Preparation:
We place the octopus in a large pot and heat, add a bit of water, the octopus itself will release water. We let it simmer for about 20 minutes. The octopus will shrink and curl. We remove octopus from pot and save the octopus water. We cut into small pieces about 2cm and we set aside. In another pot we sauté the onion until translucent, add the octopus pieces and continue sautéing for a few more minutes. We add the tomatoes, the tomato paste and about 1 1/2 cup water (it can be the octopus water depending on the strength of flavor we want) and the wine. We cover and let it simmer for about 40 minutes. We add the pasta and let it cook for about 12 minutes until pasta is done.
Notes
*We can also cook the pasta separately. Greek dishes tend to cook pasta more and not al dente, so we may wish to cook the pasta al dente separately and then mix it with the sauce. It won't have as much octopus flavor though, since in the original version the pasta cooks with the octopus.
*In the traditional cookbooks they recommend that octopus should not be cooked with salt. I am not sure of the reason, but that is just fine like that as we can add the salt afterwards in the recipes.
Itadakimasu!
Dix Love,
Briam (mixed roasted vegetables)
from RereRini on 06/09/2019 09:22 AMIngredients:
1 kg ripe tomatoes, peeled and sliced
1/2 kg potatoes, sliced
1/2 kg aubergines, sliced
1/2 kg courgette, sliced
3/4 cup olive oil
1 red onion, sliced
2 cloves of garlic, finely chopped
2 tbsps chopped parsley
salt and freshly ground pepper
Preparation:
We start by preparing our vegetables. We peel and cut the potatoes in slices. We wash thoroughly the courgettes and the aubergines and slice into 1cm slices. Alternatively we can cut the vegetables in chunks. We peel the tomatoes and we cut into thin slices. (You can also use green bell peppers). We take a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep. We layer the bottom of the pan with sliced tomatoes and season. We place on top the sliced vegetables and season well. We sprinkle with the onion and garlic and top with the rest of the tomatoes. We season well, we garnish with chopped parsley and drizzle with olive oil. We cover the briam with aluminum foil and we bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. We uncover the briam halfway through cooking time, we toss the vegetables and continue baking until nicely coloured. We serve this traditional briam dish with salty feta cheese and lots of bread.
Itadakimasu!
Dix Love,
Re: Zucchini and potatoes stew
from RereRini on 06/09/2019 02:35 AMIt is a lovely summer dish!
Dix Love,
Re: Quinces in thick syrup
from RereRini on 06/09/2019 02:34 AMAm really glad I did!!!
Dix Love,