Saturday, June 25, 2011

Giant Bean Salad....Interesting And Refreshing

During summer we have to wrack our brains to think of new salads to make because they are light, and refreshing. Since beans are good for you, here is an idea I came up with...

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Friday, June 24, 2011

Sauce Bolognese....Meat Sauce

Meat Sauce:
Meat Sauce Simmering To Reduce Juices And Cook.


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How To Cook Rice The Middle Eastern Way...

One last way I know how to cook rice is the Middle Eastern way
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How To Cook With Steam....

I believe that vegetables should be vapor cooked.  Cooking them in water, they would lose a lot of their nutritious qualities.
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How To peel a clove of garlic and How to Make it digestible...

How to peel a clove of garlic:
-  Take clove and set it on a hard surface. With the hard part of the palm of your hand, give it a strong hit. Depending on how hard you hit it, peeling it will be esy. In other words slam the clove with the palm of your hand.
How to make garlic more digestible:
-  Once you have peeled it, take the central part out from both halves.
That's it
Thank you for your attention and for reading this.
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How To Peel And Dice An Onion....

How to peel and dice an onion:
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Canned Sardines And Vegies

The following my friends is not a recipe but an idea I would like to share with you for a very lazy day.

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Thursday, June 23, 2011

How To Boil An Egg...

This is a funny (ha ha) question.  You will be surprised how many people do not know how to boil a hard boiled, medium, or soft boiled egg.
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How To "Bain Marie".

Bain Marie
A Simple Saucepan With Pyrex Bowl And Pyrex Cover
Add Water To The Saucepan Let it Boil
Place The Pyrex Bowl On Top

Bain Marie Dating Back To The 50's
Bain Marie Dating Back To The 80's


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How To Make A Ganache

Ganache is the mixture of cooking chocolate with fresh cream in a ratio of 50/50.
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Feta And Watermelon.....Thirst Quencher Yet Filling

Feta And Watermelon With Whole Grain Bread.
This reminds me of the famous Columbus Egg.  Nobody thought of just slamming it on the table to make it stand on its end.
Feta and Watermelon....they are both out there, and maybe if you were not Greek (because it is very common in Greece during summer) you would  have never thought of it.

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Wednesday, June 22, 2011

How to Cook Pasta...

Pasta is a general term used to describe a spaghetti, tagliatelle, ravioli, tortellini, stuffed or not stuffed which are found dry in supermarkets in boxes.
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How To Cook Normal Rice...

You cook normal rice by basically playing it by ear because there are many types of rice which may or may not need more water than just 1½ cups per cup of rice. The rule is for every 1 cup of rice, you should boil 1½ cups of water and add the rice as soon as the water boils.
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How To Cook Basmati Or Thai Rice.


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Tuesday, June 21, 2011

Lentil / Corn / Sweet Pepper / Fresh Ginger Salad....My Imagination At Work

Well, as I said yesterday, salads, salads, salads. 
Today I will share with you yet another dish with lentils.but this time it is cold.
You will need:
-  200 gms of lentils plainly cooked with a little branch of fresh rosemary.
-  285 gms of drained sweet corn
-  1 Orange bell pepper roughly cubed.
-  1 red sweet pepper roughly cubed.
-  1 big tomato cubed.
-  1 inch worth of fresh ginger cut Juliénne style
-  ¼ cup roasted pine nuts.
-  Salt, pepper, some chili powder if you wish.
-  Olive oil.
-  Or a dressing by Maria
-  1/3 cup apple vinegar.
-  1 whole egg
-  1 Tbsp. sweet paprika. It can be normal paprika or smoked paprika.
-  1 Tbsp. light brown sugar.
-  1 tsp. salt.
-  1 pinch chili powder to taste.
-  1/2 cup olive oil.
-  1/2 sunflower oil.
Method for Maria's sweet paprika dressing.
-  Mix all the dressing ingredients in a blender.
-  Start adding oils slowly until you obtain a thickish fluid and the quantity you need. Refrigerate.
Method for the salad:
-  Mix all ingredients togehter.
-  Sprinkle the pine nuts on top of salad.

-  Top with some scattered marinated green olives from those made on June 6th recipe.
-  Refrigerate for a couple of hours before serving.
-  Add either plain olive oil, or the dressing as you wish.
Serve cold with iced tea.

Bon Appétit,
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Monday, June 20, 2011

Salade Tunisiènne....Tunisian Salad

Tunisian Sala
This is the season for salads I suppose, no more those heavy dishes with sausages, sauces, etc.   I don't like salads, never did.  That why I guess I weigh 150 kgs!! This is the point of blogging no?? Is to express ones feeling and thoughts. So Maria comes along and suggests this Salad which we used to eat very often when we were based in Tunisia.

How to cut the vegetables
Just two words about it:  it consists of cucumber, green sweet pepper, yellow bell peppers, red bell peppers, tomato, radishes, and canned tunafish.mixed up all together. The catch here is that all the vegetables have to be cut very very small, nearly into a brunoise .  Please see photo above.
You will need:
Serves 4
-  4 cucumbers medium size cubed very small.
-  3 big tomatoes cubed as small as possible.  Juice and seeds included.
-  1 yellow bell pepper cubed very small.
-  2 green sweet peppers cubed very small.
-  1 red sweet pepper cubed very small.
-  1 bunch radishes cubed very small.
-  4 hard boiled eggs sliced with egg slicer.
-  4 cans tunafish drained keeping the hot pepper if there is one.
-  1 chili pepper sliced very thinly (optional).
-  Olive oil.
-  Salt and freshly ground pepper.
-  Mix all vegetables except the radishes using both hands.
-  Add olive oil and mix again using your hands.

-  Put in serving dish.
-  Open tunafish cans, drain, keep the red hot pepper if there is one.
-  Empty the can on one side of the dish. Do not disperse. Place the radishes on top of the tuna, place the red hot pepper on top of the radishes.
-  Repeat above step for the other three cans. This way everybody has his own portion of tunafish.
-  Spread the sliced hard boiled eggs around the dish and serve with nice fresh hot bread.

Bon Appétit
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Sunday, June 19, 2011

Lasagna.....My Way

There is no doubt that Lasagna is a festive dish, a dish for special occasions,  a dish for Sundays.
I would like to share with you my quick lasagna.
You will need:
Serves 4
-  A 30 cm x 35 cm  baking dish.
-  18 dry, no precook, white or green lasagna rectangles.
-  500 ml of milk.
-  500 ml of tomato juice for sauces.
-  50 gr. of butter.
-  50 gr of flour.
-  Salt, ground black pepper, ground dried chili flakes to taste.
-  1 cup of milk extra.
-  150 gr of freshly grated parmezan cheese.
-  150 gr grated mozzarella cheese (optional).
-  150 gms. ricotta cottage cheese in small pieces (optional).
-  2 tbsp. of  already prepared or home made pesto to be dissolved in the 500 ml of milk for the tomato béchamel.
-  Add butter to saucepan, and stir fry the onion.
-  Make a 50/50 béchamel sauce with the milk/pesto mix and the tomato sauce juice by making a roux with the butter and the flour, and cooking it well.
-  Start adding alternatively the milk and the tomato juice starting with the milk and ending with the tomato juice.
-  Stir until you get a thick, yet fluid mixture. I would call it a tomato béchamel.
-  Add salt, freshly ground pepper, and dried freshly ground chilli flakes to taste.
-  Cover your baking dish bottom with the sauce.
-  Lay six rectangles of dry, no pre-cook, lasagna  side by side to cover the baking dish.
-  Ladle enough sauce to cover the layer of lasagna, sprinkle parmezan cheese and if you want some grated mozzarella and pieces of cottage cheese (optional).
-  Lay another six rectangles of dry lasagna side by side but crosswise.
-  Repeat the step with sauce, parmezan, mozzarella, cottage cheeses.
-  Lay another  six rectangles as the first layer.
-  Repeat the step with the remaining sauce.  Be sure to cover the surface with the sauce, sprinkle the parmezan, add the mozzarella and cottage cheese.
Note:  Basically you are ending up with three layers of lasagna.
-  Add a couple of knobs of butter on the top.
-  Finally, add the cup of milk around the sides of the baking dish to soak in.
-  Bake for 25 minutes in a pre-heated 220 degree C oven on the middle shelf.
-  Once the first 25 minutes are over cover with aluminum foil, and bake for another 25 minutes.
-  Your lasagna should be ready.
-  Uncover and let cool for 10 minutes.
Serve with a cucumber, tomato, spring onion salad.
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