Chicken and Bacon Sandwich
A hearty sandwich that can be eaten hot or cold and anytime; chicken, bacon and mayo are the bomb! Ingredients: 8 pieces of sliced bread, toasted 2 chicken filets 6 thin bacon slices 1 large tomato, thinly sliced lettuce mayonnaise, mustard Procedure: Season chicken on both sides and sautĂŠ with some olive oil over medium heat until lightly golden on both sides, about 20 minutes. If the filets are too thick, slice them in half. This will reduce the cooking time considerably. In the same pan fry the bacon turning frequently until crispy, about 5-6 minutes. To assemble: spread the inside of each slice with mayonnaise and mustard. On one half put a thin slice of bacon and next a slice of chicken, a slice or two of tomato and a leaf of lettuce. Cover these with the remaining piece of toast. Press down lightly on the sandwich and cut diagonally in half. Wrap each half individually and store in an airtight container.
Lasagna with Vegetables
You can eat lasagna the way the Italians do as an "appetizer", or you can accompany it with a beautiful fresh salad and eat it cold or warm for lunch. Try using different coloured pastas- this may be an easy and fun way to get your children to eat vegetable-filled lasagna! Ingredients: 16 pieces lasagna 350 gr fresh beans 1 red pepper 1 green pepper 1 large leek 2 medium zucchinis 1 large eggplant 250 gr mushrooms 2 tbs. finely chopped parsley olive, salt, pepper Bechamel 250 gr grated cheese (gouda and emmental) 30 gr butter 40 gr flour 750 ml milk
Procedure: Preheat oven at 200°C. Bechamel • Melt the butter in a small pot, add the flour and stir with a whisk until they have merged totally. • Slowly add the milk in a constant flow. Do not stop stirring. The bechamel should begin to thicken slowly. When it begins to boil, remove from the heat and keep stirring until it cools down. • Once it has cooled add the cheeses to it and stir well to evenly distribute the cheese. • •
Cube eggplant, zucchini and peppers Brunoise for the onion and leek. Blanch the lasagna in water with a little oil and salt. Spread out to dry on a clean kitchen towel. Boil the fresh beans over for a few minutes. Sauté all vegetables with some oil until they become slightly cooked. Oil a glass baking dish, create a first layer of lasagna and put half of the stuffing over it. Cover with the enriched bechamel. Repeat the whole process again. Make sure that your top layer is lasagna and cover it with a thin layer of bechamel. Bake in the oven for 30 minutes.
You don't come across salmon burgers very often but they are delicious! Play around with the size, that way you can choose whether you will serve this as a main course or an appetizer; a great way to get children to eat fish.
Ingredients: • 1 cup and 1 tbsp mayonnaise • 1 big onion • 1 clove of garlic, squashed • 2 fresh onions • 1 spoon lemon juice • 1 tsp grated lemon zest • 1/4 cup chopped dill • 750 gr fresh salmon filet, without skin • 2 tbsp Dijon mustard • 1/2 cup grated bread • salt & pepper • olive oil Procedure: Chop the 2 fresh onions into small pieces and mix with the mayonnaise and lemon zest. Leave the mixture in the fridge until you serve. Cut the salmon into small cubes. Chop the onion, the garlic and the dill in a food processor. Add the salmon, the mustard and 1 spoon of mayonnaise. Move the mixture to a bowl and add the grated bread. Season with salt and pepper. Form 8 burgers with the mixture. Grease a pan and each burger with a little olive oil. Grill each side for 4-5 minutes. Serve in a platter with the dip in the center.
Cauliflower and Celery Stewed with Tomato
This simple Greek stew is a wonderful way to get everyone to enjoy cauliflower. The tomatoes give it a nice zesty flavor.
Ingredients: • • • • • • • • •
1/3 cup extra virgin olive oil 2 large red onions,peeled and coarsely chopped 2-3 celery stalks,trimmed and chopped 1 large cauliflower, cut into small florets 1 ½ cup chopped tomatoes 1 bay leaf 1 rosemary sprig ½ cup dry red or white wine 1-2 tbs red wine vinegar
Procedure: Heat 3 tbs olive oil in a stewing pot and cook the onions, stirring, over medium-low heat until soft, about 12 minutes. Add the celery and garlic and stir for a few minutes. Toss in the cauliflower. Add tomatoes, bay leaf, rosemary, wine and vinegar. Add enough water to come about two-thirds of the way up the contents of the pot. Season with salt and pepper and simmer, covered, until the sauce is thick and the cauliflower and celery tender. Just before removing from heat, add remaining oil and adjust seasoning with vinegar.
Chickpea and Couscous Croquettes
These vegetarian chickpea and couscous kebabs are aromatic, delicious and would work perfectly for a light office lunch, or an extra dish for a meze table! Ingredients: • 300 gr boiled chickpeas • 125 gr couscous, soaked for 20 minutes in hot water, squeezed • 3 tomatoes, peeled and seeded • 3 dry onions, cut into thick slices • ½ cup red wine • 2 tbsp soya sauce • 2 tbsp mustard • 2 garlic cloves • 1 bunch parsley • 4 tbsp olive oil • rosemary, thyme Procedure: Put the couscous, chickpeas, onion, tomato, wine, soya sauce, mustard, garlic, parsley and olive oil into the food processor. Add rosemary, thyme and salt and pepper to taste. Blend the mixture. Leave in the refrigerator for at least one hour to thicken.
Shape the mixture into medium sized round croquettes and fry them until golden brown. http://www.gourmed.com/
Baked Omelette with Zucchini, Potatoes and Fennel (Sfouggato)
Ingredients: 1 large potato (about 1/2 lb), peeled and whole 1 lb zucchini 1 large red onion, peeled and chopped 1 small fennel bulb 6 tbs olive oil salt and freshly ground black pepper to taste 6 eggs Procedure: Preheat the oven to 350째 F. 1. Put the potatoes to boil in ample salted water until cooked but firm. Remove and cool. 2. Remove the zucchini ends, and grate them either by hand or using the grating wheel of a food processor. 3. Clean the fennel: cut off the hard bottom part, and the tough outer layer, and chop the remaining bulb into half julienne. Discard most of the tough upper green stems, but retain and chop the feathery leaves.
4. Chop the onion into fine half julienne 5. Heat 2 tablespoons olive oil in a large skillet and sautĂŠ the zucchini over medium-high heat, stirring, until most of the liquid has evaporated. Add the onion and fennel (bulb and leaves) and continue cooking another 8-10 minutes over medium heat until the onion and fennel are wilted and lightly browned. 6. While they cook, grate the boiled potato or pass it through a ricer. Add the potato to the onion and zucchini mixture about 2 minutes before removing from heat. 7. Take vegetables off heat and put in a mixing bowl, let them stand a few minutes to cool. 8. Beat the eggs until frothy and pour into the vegetables. Season with salt and pepper. 9. Oil a 10-inch round ovenproof glass baking dish with the remaining olive oil, and pour the mixture into the baking dish. Bake for about 50 minutes or until the omelette is set and golden. 10. When ready, let stand a few minutes, cut into six wedges and serve immediately.
Stuffed Wild Duck
Ingredients: 1 medium wild duck 1 kg of large mushrooms 1 onion 1 crushed garlic clove 2 tbsp of parsley, finely chopped 2 tsp thyme salt, pepper oil and butter
Procedure: Clean and wash the mushrooms well in water a vinegar - don't forget mushrooms are sponges so no submerging them for long periods of time in water! Take 200g of the mushrooms and chop them finely and irregularly Finely chop the onion or puree in a blender with the parsley Prepare the duck for stuffing (preferably buy it prepared) : If not clean take out the interiors, and pat the inside dry making sure there is the least amount of residue. Cut the head off, leaving a substantial amount of the neck and cleave off the feet and wings. Preheat oven to 170Â°C In a medium bowl mix the onion, mushrooms, parsley, thyme. Season well with salt and pepper. Stuff the belly of the bird with the mixture and sew it up. Place the duck in a roasting pan with the oil and cook in a hot oven for about 35 minutes. Turn the heat to full for the last 5-10 mintues to get a crisper skin. In the meantime, slice the remaining mushrooms and sautĂŠ them in the butter and garlic and sprinkle with salt and pepper. When the duck is cooked, remove the string and serve on a platter garnished with the mushrooms. http://www.gourmed.com/
Butter Cake with Caramelised Nectarines
This is a stunning, summer afternoon tea cake which works equally well as a dessert. The combination of fruit, cream and sponge makes it an all-time favourite. (Torta al burro con pesca noce caramellate)
Ingredients: 200 gr (7 oz) butter, cut up into small pieces plus a little extra for greasing 220 gr (8 oz) caster (superfine) sugar plus 8 tablespoons for the nectarines grated zest of 1 small lemon 3 eggs 1 teaspoon vanilla essence 250 gr (9 oz) of plain (all-purpose) flour plus a little extra for cake tin 1 teaspoon baking powder 170 ml (2/3 cup) milk 4 medium-sized, firm, ripe nectarines 1 quantity mascarpone cream Procedure: Making the Cake
Preheat the oven to 180°C (350°F/Gas 4).
1. Put the butter into a bowl. Add the 220 gm(8 oz) of caster sugar and the lemon zest, and whip until light and fluffy.
2. Add the eggs one by one, whipping well after each addition and mix in the vanilla. Add the sifted flour and the baking powder, and mix. Add the milk and whisk to incorporate.
3. Butter and flour a 24 cm (9 ½ in) springform or 26 cm (10 ½ in) bundt (ring mould) cake tin. Pour in the mixture. Bake for 50-60 minutes, until the top is golden and crusty, and a skewer inserted comes out clean.
4. While the cake is baking, put the nectarines into a saucepan of boiling water for a few seconds. Remove with a slotted spoon to a bowl of cold water. Slip off the skins and cut the nectarines into halves orquarters. 5. Heat a saucepan over a medium-high heat on the stovetop until it is hot. Add the nectarines and when they begin to colour, add the 8 tablespoons of sugar. Lower the heat slightly. Toss the nectarines with the sugar until they are golden and the sugar has caramelised. Remove from the heat.
6. Remove the cake from the oven. Gently loosen the sides of the cake. Leave to cool a little before removing the side of the cake tin. Serve warm or at room temperature, in slices with a nectarine or two, drizzled with caramel and a dollop of mascarpone cream.
Making the Mascarpone Cream (Crema di mascarpone) Makes about 500 ml (2 cups)
*This is a lovely, thick and rich cream to serve with dessert. You can add a little more sugar if you prefer a sweeter cream.
1. Put the cream (250 ml 1 cup ) into a bowl with the sugar (2 tablespoons caster â€“ superfine- sugar) and the vanilla (1 teaspoon vanilla essence) and whip lightly until it just begins to thicken.
2. Gently whisk in the mascarpone (250 gr 9 oz), taking care not to overbeat it. You may adjust the consistency by adding more cream or mascarpone.
3. Use immediately or cover, and store in the fridge, but give another whisk before serving.
Serving the Dessert (you have various options!)
1. Serve all the parts separately
OR 2. Slice the peach into medium sized slices, spread a nie thick layer of Mascarpone Cream on to the cake and decorate symmetrically with the caramelized peaches. http://www.gourmed.com/recipes/butter-cake-caramelised-nectarines
Pork Pancetta with a Black-eyed Bean Sauce
Ingredients : 1 kg of pork pancetta without the bone 2 tbs of dried coriander 1 tbs of tarragon 1 tbs of green peppercorns 250 g of black-eye beans 2 carrots, finely chopped 2 sticks of celery, finely chopped 2 spring onions, finely chopped 1 small bunch of parsley, finely chopped olive oil balsamic vinegar salt pepper Procedure: Preheat oven at 180Â° C. â€˘ Finely chop carrots, celery, onions, parsley 1. Wash the meat well and sprinkle with salt and pepper. 2. Place the peppercorns over one surface and roll up; secure with string. 3. Cook the roll in a pan of water with the tarragon and the coriander for 30 minutes. 4. Remove the roll from the pan; brush with a little olive oil and sprinkle with salt and pepper. Roast for 30 minutes. 5. To prepare the black-eye bean sauce: cook the beans, drain and wash well under cold water. Combine the beans with the celery, carrot, spring onions and parsley. 6. Prepare a dressing by combining 1/2 a cup of olive oil with 1/4 cup of balsamic vinegar, salt and pepper. 7. Slice the pancetta roll thinly and serve the vegetable salad over the pork.
Basic Tomato Sauce
Ingredients: 1/3 cup olive oil 1 cup finely chopped red onions 1 tbsp tomato paste 1 cup sweet wine, such as Mavrodaphne or sweet Marsala 1/2-1 teaspoon Aleppo pepper or 1/4-1/2 teaspoon crushed red pepper flakes 2 1/2 cups grated ripe tomatoes (about 11/2 pounds) or one 16-ounce can diced tomatoes with their juice 1 cinnamon stick salt sugar
Procedure: • • • • •
In a medium saucepan, heat the oil and sauté the onions over medium heat for about 3 minutes, or until soft. Add the tomato paste and cook, stirring, for 2 minutes, or until glossy. Add the wine and pepper and simmer for 1 minute. Add the grated tomatoes, cinnamon stick, salt and about 1 tablespoon sugar, or to taste, and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, or until the sauce thickens. Remove from the heat and discard the cinnamon stick. • The sauce will keep in the refrigerator for up to 4 days.
Ingredients: For the pasta dough 150 gr of flour 3 egg yolks Â˝ tbs of virgin olive oil tepid water Filling a variety of fresh mushrooms 200 gr of porcini mushrooms 200 gr of cepes 200 g of Portobello mushrooms 200 gr orf button mushrooms 2 cloves of garlic 1 small glass of dry, white wine 150 gr of fresh ricotta cheese 4 egg yolks 80 gr of butter Reggiano parmesan cheese, grated
Procedure: Wipe all the mushrooms with a damp cloth and slice them. Combine all the ingredients for the dough and knead until it becomes smooth and elastic. Heat a little olive oil in a frying pan and sautĂŠ the garlic cloves, with skin.
Add the finely sliced mushrooms to the pan, cover, and reduce heat so that they donâ€™t become too tough. Pour in the wine and increase heat for 2 minutes, add salt and ground, white pepper. Remove from heat and fold the fresh ricotta through the mushrooms. Roll out the dough and cut into 8 rounds of 14 cm diameter each. Keep 4 of the pastry rounds aside; fill the other 4 rounds with the mushroom mixture, but allow enough room for an egg yolk each. Once the mushroom filling and the 4 egg yolks have been placed on the ravioli rounds, cover with the remaining 4 rounds. Press down the edges firmly with a fork to secure. You now have 4 monoravioli; boil in plenty of salted, boiling water. Burn the butter until it is hazelnut coloured. Arrange a ravioli on each plate, sprinkle with grated parmesan and drizzle with the butter.
Italian Veal Casserole
A hearty stew of veal and vegetables, accented with thyme and oregano. Veal stew is an ideal cold weather dish for dinner. Ingredients: 15 g low-fat spread 750 g pie veal, trimmed seasoned flour, to dust 150 m dry white wine 1 spanish onion 750 g tomatoes 1 tsp chopped lemon thyme 1/2 tsp dried oregano 150 ml chicken stock grated rind of 1 lemon 2 garlic cloves, crushed 2 tbs chopped parsley salt and freshly ground black pepper Procedure: • Finely chop onion • Skin and roughly chop tomatoes • Crush garlic • Chop parsley 1. Add the wine, onion, tomatoes, herbs, stock and salt and pepper. 2. Bring to simmering point, cover and cook gently for 1 1/2-2 hours. 3. Take off the lid after the first hour if the sauce needs reducing. 4. Mix the lemon rind with the garlic and parsley. Sprinkle over the casserole just before serving. http://www.gourmed.com/recipes/italian-veal-casserole
Tagliatelle with salmon, cream cheese and brigs
Ingredients: 500g fresh tagliatelle or other pasta 3 slices of fresh salmon fillet cut into bite-sized pieces 1/2 cup. tea brigs 1/2 cup white wine a few fresh basil leaves 400 gr. cream cheese 1 cup. sour cream 4-5 green pepper grains
Procedure: 1. Steame salmon with a little water in a non stick pan for 3 minutes. 2. Add wine and basil and continue boiling for a few minutes more. 3. Remove the pan from the heat and place the salmon to platter It serves him. 4. In the same pan mix the cream cheese and cream, bring to a boil for a few minutes and add the grains of pepper. 5. Drizzle salmon with cheese sauce. 6. In a pot of salted water cook the pasta according to package directions. Drain. 7. Serve the pasta on platter with salmon and scatter over the coffee pot.
Ragout of Beef or Veal with Pasta (Pastitsada )
Ingredients: 1 kg lean beef or veal, cubed 1/2 kg onions, finely chopped 1/2 cup (120 ml) olive oil 2 tbs tomato paste 1 cup (240 ml) white wine 1 head garlic, finely chopped 4-5 cloves 3 bay leaves 1 tbs vinegar 1 stick cinnamon 1 tbs hot red pepper (optional) 1/2 tsp ground black pepper 1/2 kg package thick macaroni or bucatoni 3 tbs butter 1 cup kefalotyri, Romano, or Parmesan cheese, grated Procedure: â€˘ Finely chop onions and garlic 1. SautĂŠ the meat and onion in the olive oil until lightly browned. 2. Mix the tomato paste with the wine and pour over the meat. 3. Add the rest of the ingredients except the macaroni, butter, and cheese.
4. Simmer for about 1 1/2 hours until the meat is tender, adding a little hot water if necessary. 5. As the meat nears readiness, boil the macaroni in plenty of salted water until al dente and then drain. 6. Place the macaroni on a large platter and sprinkle liberally with grated cheese. 7. Heat the butter until sizzling and pour over the cheese. Serve the meat with its sauce in a separate bowl.
Ingredients: 500 gr minced beef 100 gr-150gr Carolina rice washed and soaked 1-2 large onions minced 1 / 2 bunch dill, finely chopped 1 tablespoon chopped mint 1 egg 2-3 tablespoons olive oil salt and pepper flour for dredging INGREDIENTS for the lemon and egg sauce 2 eggs 3 lemons (only the juice)
Procedure: 1. Knead all the ingredients well (except the flour) and form balls. 2. Cover the balls with flour and place them one by one on a disk. 3. Boil water in a pot with oil, salt and pepper and add the floured giouvarlakia in boiling water, or even preferably in stock. 4. Cover the pan, lower the heat and let them boil for 25â€˛-30 5. When finished cooking prepare the lemon and egg sauce. METHOD for lemon and egg sauce 1. In a bowl beat the egg whites of eggs until they become tight meringue. 2. Add the egg yolks and beat for a while. 3. Slowly add the juice from the lemons and beat well. 4. With a deep scoop take from the pot a little broth and add to bowl. 5. We repeat that step 2-3 more times and continue beating with the mixer. 6. Then pour the mixture into the pot and stir completely gently to prevent spoiling the giouvarlakia. http://www.gourmed.com/recipes/child-friendly/giouvarlakia
White Bean Soup with Wild Celery â€“ Fassolada
Ingredients: • 2 cups dried white beans, soaked overnight in water and drained • 2 onions, halved, one half thinly sliced in half-moons • 2 cups coarsely chopped wild celery • 2 medium carrots, sliced • 1 teaspoon salt • 1/3 cup freshly squeezed lemon juice • freshly ground black pepper • 1/3 cup extra-virgin olive oil • Aleppo pepper or crushed red pepper flakes (optional) • 2 tablespoons finely chopped fresh flat-leaf parsley (optional) Procedure: In a large pot, place the beans and the 3 onion halves and add water to cover by 4 inches. Bring to a boil, reduce the heat to low and simmer for 40 minutes. Add the sliced onion, celery, carrot and salt and simmer for 20 to 40 minutes more, adding a little more water if needed, until tender. Add the lemon juice and black pepper to taste and simmer for 10 minutes more, or until the beans are just covered with broth. Transfer 1 cup of the soup to a blender (avoiding the onion half) and puree. Return the puree to the pot and cook for 2 minutes more. Remove from the heat and discard the onion halves. Stir in the oil and sprinkle with the Aleppo pepper or pepper flakes, if desired. Taste and adjust the seasonings, sprinkle with the parsley, if you like, and serve hot.
Monastery Style Bean Soup
Ingredients: 200 gr white beans 2-3 carrots sliced 1/2 a celery 1 onion, 1-2 tomatoes grated 1-2 peppers 1-2 chillies (peppers, by choice) parsley olive oil salt Procedure: Finely chop carrots, onion and celery Soak the beans in cold water for 3-4 hours, drain and pour fresh water. Boil beans pot together with oil, finely chopped carrots, onion and celery. The sliced peppers and the grated tomatoes are added later when the beans have turned tender. Salt and boil for another 15-20 min. Serve sprinkled with finely chopped parsley.
Stuffed Tomatoes, (Domates Gemistes)
Ingredients: 12 medium ripe but firm not refrigerated tomatoes 1 cup olive oil 3 cups chopped onions 1 fennel bulb, trimmed and finely chopped 1 tablespoon fennel seeds, preferably freshly ground or crushed in a mortar 1 cup medium-grain rice, such as Arborio 1 cup chopped fresh flat-leaf parsley 1 cup chopped fresh dill 1/2 cup chopped fresh mint 11/2 teaspoons salt, plus more to taste Freshly ground black pepper 1 medium potato, scrubbed, halved crosswise and each half quartered Procedure: Preheat the oven to 375째F. Cut off the top 1/2 inch of each tomato; set aside the tops. Using a grapefruit spoon, very carefully remove as much pulp as possible from each tomato, without piercing the skin. Chop the pulp. Measure out 21/2 cups; freeze the rest for another use, if desired.
In a large skillet, heat 2/3 cup of the oil and sautĂŠ the onions and fennel bulb over medium heat for 5 minutes, or until soft. Add the fennel seeds and rice and sautĂŠ, stirring, for 2 to 3 minutes. Add 2 cups of the tomato pulp, reduce the heat to low and cook, stirring, for 3 minutes more. Stir in the parsley, dill and mint and cook for 2 minutes more. Remove from the heat and add the salt and plenty of pepper. Stuff the tomatoes with the rice mixture, leaving a little room for the stuffing to expand, and cover with the tomato tops. Place the tomatoes in a 13-x-9-inch baking dish and arrange the potato pieces in the gaps between the tomatoes. Pour the remaining 1/2 cup tomato pulp over everything and drizzle the tomatoes with the remaining 1/3 cup oil. Sprinkle with salt and pepper to taste.
Bake for 1 hour, or until the rice is tender (lift the cover of a tomato and check). Turn off the oven and let stand in the oven for 10 minutes, then let cool to room temperature. Serve 1 or 2 tomatoes and a couple of potato pieces on each plate. http://www.gourmed.com/
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