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Re: Tortellini with mushrooms and bacon

It is SO easy!

Dix Love,

Re: Plum dumplings, sweet, soft and crunchy: Gomboce

My god, can I have them NOW?

Dix Love,

Re: Spicy sausages with cabbage

This is mainly eaten in Northern Greece and Thrace due to the colder climate.
But it is really yummies!!!!

Dix Love,

Tortellini with mushrooms and bacon

Ingredients:
500 grams tortellini
250 grams bacon, cut in thin strips
250 grams champignon mushrooms, cut in thin slices
400 grams evaporated milk (fresh cream is fatter)
1 big onion
1 tsp onion powder
1/3 cup olive oil
Freshly grounded pepper
Grated cheese, as much as we want.

Preparation:
We cook the tortellini as per the instructions.  We drain and keep aside.  Meanwhile, we have put the olive oil to warm well, we add the sliced onion and saute it till it gets translucent.  Then we add the garlic powder and the sliced mushrooms and we keep stirring till they have given their water.  When they are ready we add the bacon and saute a bit more stirring carefully.  We add the drained tortellini and stir over a medium fire for a little more adding the canned evaporated milk till it gets thick.  We add freshly grounded pepper and stir to have it evenly spread.  We serve with as much grated cheese as we like.

Itadakimasu!

Dix Love,

Re: Leningrad salad

Nice idea!!!  Leeks are only salted and drained, not cooked, right?  Will definitely make it as side dish to grilled fish.

Dix Love,

Re: Sausage goulash

Check my last recipe, maybe you have something similar too?  We totally love this at home.  I found it online one day I only have these ingredients and since then we have been making once a month.

Dix Love,

Spicy sausages with cabbage

Ingredients:
2 or 3 big spicy sausages, cut in pieces of 10cm
1 fresh cabbage
400 grams canned tomatoes, chopped
1 hot paprika, whole
1 tsp sweet red paprika
1/4 cup olive oil
salt
pepper

Preparation:
In a deep cooking pot, we warm the olive oil well and we fry the sausages.  After they have changed color, we add the cabbage cut in thick pieces (not small as we want the cabbage to 'stand' after it has boiled).  We let the cabbage lose some volume and we add the chopped tomatoes, the whole hot paprika, the sweet paprika and the pepper and we let simmer over low heat until food remains with its oil only.  We serve with red dry wine.

1. Food is tastier when it is spicier so I generally add more hot paprika than the quantity given here.
2. Cabbage will give its juice so no extra water is needed.
3. Be careful with the oil used as sausages contain enough fat.
4. According to what exists in my fridge I can also add thickly slicec onions and some carrots, cut in thick slices.

Itadakimasu!

Dix Love,

Re: Sausage goulash

This is something I often make at home but I did not know it was goulash!
We do add sliced cheese at the bottom of the plate before putting the soup so it melts.
It is always yummies on very cold days.

Dix Love,

Fried giant lima beans

Ingredients:
260 grams all purpose flour
2 tsps baking powder
3/4 tsps salt
1/2 tsp sugar
330 ml cold beer
30 ml ouzo
2 icecubes
some sweet paprika powder
some hot paprika poweder
2 cups boiled giant lima beans
Olive oil for frying

Preparation:
In a bowl, we put the flour, the baking powder, the salt and the sugar, the paprika powder and we stir with a spoon or egg beater.  Then we add the beer and the ouzo and stir well with the egg beater.  Finally we add the two icecubes.  We put the batter in the fridge and let it sit for 30 minutes before we use it.  Meanwhile, we have prepared the giant lima beans with overnight soaking in water and then boiling them till they are soft and cooked but they remain whole, not mushy.  We have them drained well so that the batter can stay on them and we add them in the mixture.  We put a deep cooking pot on the stove with the olive oil to have it all hot for the frying of the beans.  We take the beans from the batter one by one and we fry them in hot oil.  We put them on absorbent paper to drain from the extra oil and we serve hot.  If there is batter left, we take spoons and fry them as normally.  We can serve with a tzatziki sauce or any other white sauce based on yogurt or grilled vegetables!

Itadakimasu!

Dix Love,

Re: Greetings!

I love sarma, in Northern Greece they use the same name!  Sarmades or yaprakia.

Dix Love,