Saturday, May 7, 2011

Orange Cake......Simply Breakfast

Just As The Oven Door Was Opened ! WoW
It Is Such A Pleasure To See Both Cakes Rise.

Although Maria is the one for the sweets, I coul'nt wait for Sunday to arrive!! I have to share this cake with you guys. It is so fluffy and delicious specially when you dunk it in black coffee in the morning with your eyes half closed!! It will slap you on the face and make sure you wake up!
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Friday, May 6, 2011

Kofta Kebabs...Greek Way

The Skewer Needs To Be Flat About One Centimeter Wide
So The Resulting Kofta Is Flat And Cookes Easier. 

Kofta Kebab is very oriental, very Arab, and deliciously Egyptian.
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Thursday, May 5, 2011

Artichoke Hearts / Sauce Mornay.....Very Elegant For A Buffet Or Seated Dinner.

Artichoke Hearts Filled With Wine Beef Sauce Baked With
Sauce Mornay Topping

Today I would like to share with you a recipe I always like to make when I have older folks like myself over for an elegant dinner. Young people of today don't like artichokes and don't know what's good for them! The artichoke is considered to be an expensive, chic, and very healthy vegetable. Any vegetable that turns black quickly contains lots of iron, minerals and many trace elements vital for good health.  Artichokes are also excellent for the hepatic function of the human being. Even the Italians made an "aperitivo" (before dinner drink) called Cinar made of artichokes. The Italians like bitter drinks.
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Wednesday, May 4, 2011

Roasted Pork Pieces With Orange And Apple......Let Imagination Wander

Just Before Roasting
The other day I was at my butcher's and saw this beautiful piece of leg of pork so I bought it. I love pork in any shape, form or manner! Since you may like the idea and fix it someday here's what was used.
You will need:
-  1.5 kg of pork cut in medium chunks.
-  1 big orange cut in pieces.
-  Juice of one big orange.
-  1 big green apple cut in pieces.
-  2 inches worth of fresh ginger cut julienne.
-  1 Florina sweet red pepper roughly cut.
-  1 onion roughly cut.
-  6 cloves of garlic crushed and chopped.
-  Oregano
-  Olive oil.
-  1 whole hot chili pepper.
-  Some black pepper corns.
-  Salt and freshly ground black pepper.
-  Put all above ingredients in a deep plate and rub well.  Leave to marinate for a couple of hours.
-  Empty plate in a baking paper lined aluminum foil and close.
-  Roast closed in 220 degree preheated oven for 1 hour.
-  Open and continue to roast at 200 degrees for another hour, or till tender and colored.
Bon Appétit,
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Tuesday, May 3, 2011

Tza-Tzi-Ki...Very Greek And Garlicky!

Tza-Tzi-Ki is a dish that goes with everything.  It goes with beef, fish, chicken, lamb and cooked foods such as Moussaka, Briami, etc. It can also be used as a dip.
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Greek Salad With Feta..... The Original Way To Prepare It.

How nice would it be if you went to a fish taverva by the sea on your way to Cape Sounion to see the sunset from the Temple of Apolo and ask for a Greek Salad and fried Calamari rings. Inexpensive meal, filling, to keep you going till next morning.
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Monday, May 2, 2011

Home Made Stuffed Turkey Breast...You Need The Equipment

Slices Of Roast Turkey Breast
Cooked Roast
Ok so you want to get a bit fancy and feel like doing something extra in the kitchen and you have on hand a nice piece of thawed turkey breast weighing about 1 kg. and you want to stuff and roast it in the oven.  If you go to butcher's school or cooking school, they teach you how to tie up a stuffed roast. But if you are ignorant, like me, you buy yourself one of those thingies with the special net to tie up a stuffed roast which can be either turkey, chicken, beef, veal, or venison, name it. If you have what you want for the stuffing, then you are in business.
For a stuffed breast of turkey you will need:
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Sunday, May 1, 2011

Frisée Spring Salad...Raisin Cream Dressing

By Maria.

You will need:

Serves 4 -6

-  1 head of Frisée Lettuce torn by hand.

-  1/4 red cabbage cut very thin.

-  1/2 chinese cabbage heart. The leaves are torn by hand, and the hard pieces cut julienne.

File:Celery julienne.JPG

1 Florina sweet red pepper also cut junlienne.

Florina Sweet Red Pepper


- 1/4 cup blond Corinthian raisins without seeds.

-  250 ml sour cream.

-  1/4 cup mayonaise.

-  1/4 cup buttermilk.

-  1 tsp. onion powder.

-  1 clove garlic.

-  1 Tbsp. fresh parsley.

-  1/2 tsp. fresh rosemary.

-  2-3 rounds of freshly ground pepper.

-  1 Tbsp. permezan.

-  1 Tbsp. apple vinegar.

-  2 Tbsp. olive oil.

-  2 Tbsp. sunseed oil.

Well blended with a vertical hand held blender.

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Cocoa Sweet Soufflé....Impressive !

As mentioned before, soufflés can be savoury or sweet.  Maria who is in charge of the sweets and the salads, has for you today an idea of hers which I am sure you will like specially if you don't like too much sugar and calories in your life.
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Dakos....A Taste Of Crete

Crete is  one of the biggest islands in Greece.  Men from Crete are compared to men from Sicily: they will defend their honor at all cost, and the honor of their unmarried daughters!! The men are very jealous: they are ready to shoot their double barreled shotguns while the Sicilians will use their "Lupara" a home made sawed off double barreled shotgun.

Home Made Lupara Used In Sicily
Photo Courtesy Of Wikipedia On Google

I really slipped off the subject this time didn't I.... so Dakos is very much eaten in Crete.  It is usually made of round whole grain barley rusks.  Today we are having whole grain wheat rusks as shown in the photo mixed with feta cheese, olive oil, and fresh tomatoes with oregano.

You will need:
Serves 4 - 6 as a salad.
-  5 of the above rusks (220 gms) pulverized with a blender.
-  200 gms. of extra quality Feta cheese turned into a paste.
-  1 Tbsp. oregano.
-  5 Tbsp. extra virgin olive oil.
-  3 big fresh red tomatoes cut in wedges.
-  1 hot chili.
-  Freshly ground pepper.
-  No salt because the feta is salty enough.
-  Pulverize the  5 rusks of wheat into a blender as per photo.

Getting Ready To Pulverize The
Pulverized Rusks Pressed Into
A Spring Detachable Mold
Similar To A Cheese Cake

-  Add the 5 Tbsp. of the olive oil and blend together till oil is well blended into the pulverized rusks.
-  Refrigerate for one hour.
-  Meanwhile put all the crumbled feta into the blender with some oil, the chili and turn both into a paste.

-  Spread feta mix over the pulverized rusks. Wet your spatula with oil to facilitate the spreading.
-  Sprinkle the oregano.
-  Arrange the fresh tomato wedges as in photo.

-  Drizzle some olive oil and some more oregano over the whole lot and serve cold.
Bon Appétit,
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