tag:blogger.com,1999:blog-19803708069587210702024-03-14T00:07:22.877+02:00Your Dreams Coming True In The Kitchen "Just some ideas for your daily and festive meals..."Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.comBlogger640125tag:blogger.com,1999:blog-1980370806958721070.post-87327061182204540752020-03-05T14:52:00.004+02:002020-03-05T15:17:04.387+02:00Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-size: x-large;">S</span></b>udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South.<br />
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As all countries, the Sudan also has its local foods. A very popular one is <b>Molokhia </b>which grows only in summer.<b> Bamia,</b> in Arabic, lady's fingers or internationally known as Okra can be readily found all year round.<br />
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<b>Bamia Mafroukeh</b> is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use.<br />
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<b><u>Ingredients:</u></b><br />
- 1 kg bamia Lady's fingers or Okra.<br />
- 1 kg beef or lamb bone free.<br />
- 1/2 kg fresh tomatoes cut in quarters.<br />
- 1 big onion roughly cut.<br />
- 6 cloves of garlic finely cut.<br />
- 1 handful of dill finely cut.<br />
- 2 Tblsp. ground coriander.<br />
- Any kind of oil.<br />
- salt, pepper and chilli to taste.<br />
- Boiling water.<br />
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<b><u>Procedure:</u></b><br />
- Wash well the okra. and drain.<br />
- Cut the head and tip off each okra. (the only pain of this recipe)<br />
- Cut each okra into bits.<br />
- In a large pot put two tablespoons of oil, heat and fry onions till colored.<br />
- Add the meat cut in pieces a glass of hot water.<br />
- Add the tomatoes.<br />
- Add salt pepper and chilli to taste.<br />
- Add the coriander, mix and let simmer covered till the meat is tender.<br />
- At this point take meat out of the pot, add the dill, mix and add the okra.<br />
- Add a couple of glasses of boiling water and cover till the okra is very well cooked about 20 to 30 minutes. The okra must be very well cooked, falling apart.<br />
- Use your hand blender to mix till no okra is whole and everything is like a thick soup.<br />
- Add the meat.<br />
- Fry the finely minced garlic in little oil till that beautiful smell, and add to the soup.Mix and serve hot on the Kisra bread.<br />
If you do not have Kisra, any bread will do. let soak for a minute.<br />
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I tell you guys this is good eating.<br />
Enjoy!<br />
Stelios<br />
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Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-42130654375515935192020-02-09T15:15:00.000+02:002020-02-09T17:55:54.751+02:00Spaghetti with Portobello mushrooms, garlic, and Gorgonzola Cheese.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;"><b>B</b></span>arilla No. 7 Spaghetti is the best type to use for this recipe because they are thick and fill your mouth very pleasantly with the ingredients. The parmesan cheese gives a general fantastic taste. </div>
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<a href="https://1.bp.blogspot.com/-1yMZwdLjCxg/Xj_kwI_jYGI/AAAAAAAAeXo/nrZR1D4XG1Y3CRC6fkHRd1QzuOzGMSvtQCKgBGAsYHg/s1600/IMG_20200116_154814_BURST005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-1yMZwdLjCxg/Xj_kwI_jYGI/AAAAAAAAeXo/nrZR1D4XG1Y3CRC6fkHRd1QzuOzGMSvtQCKgBGAsYHg/s400/IMG_20200116_154814_BURST005.jpg" width="300" /></a></div>
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<u>Ingredients:</u> Serves 5<br />
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- 500 gms Spaghetti no. 7<br />
- 500 gms of Portobello mushrooms cubed big.<br />
- 150 gms Gorgonzola cheese room temperature.<br />
- 4 big cloves of garlic smashed and passed thru the garlic press.<br />
- 500 ml of fresh cream 35% fat.<br />
- 50 gms of fresh butter.<br />
- Salt and pepper to taste.<br />
- Ground nutmeg to taste.<br />
- Parmesan cheese.<br />
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<u>Procedure:</u><br />
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- First make the sauce then the spaghetti.<br />
- In a small pan dissolve the Gorgonzola in the cream and keep hot.<br />
- In a big pan melt butter, add the cubed mushrooms, and saute slightly 1 minute. The mushrooms must not soften.<br />
- Add garlic and stir 1/2 minute.<br />
- At this point boil the water for the spaghetti (100 ml of water per 100 gms of spaghetti).<br />
- Add the cream/Gorgonzola mixture to the mushrooms and stir till well mixed. Keep on low heat till the spaghetti are ready .<br />
- Strain spaghetti, (keep some of the water they were boiling aside),into large serving dish.<br />
- Add the sauce and mix. Grate some nutmeg to taste and mix, and grind some pepper also to taste.<br />
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Enjoy,<br />
Stelios<br />
<span style="font-family: Courier New, Courier, monospace;">If you like this recipe please subscribe and comment.</span></div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-68061168874045635802020-01-19T13:19:00.000+02:002020-01-19T13:21:07.299+02:00Brandade de Morue - Cod / Potato Mash Gratin.<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: x-large;">T</span>his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste.<br />
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This recipe is for 4 persons as a starter.<br />
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<b><u>Ingredients</u></b>:<br />
- 1 kg of salted cod fillet.<br />
- 1 kg of potatoes skinned.<br />
- 1.5 cups full fat milk.<br />
- At least 6 large cloves of garlic<br />
- 2 tsp. grated lemon zest.<br />
- 4 tsp, lemon juice.<br />
- Cayenne pepper to taste.<br />
- 1 cup of olive oil.<br />
- Freshly ground black pepper to taste<br />
- Freshly grated Parmigiano cheese.<br />
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<b><u>Procedure</u>:</b><br />
- Preheat oven to 200 deg. C.<br />
- Skin the cod fillet and immerse into cold water and refrigerate.<br />
- Change water as many times as possible over the next 24 hours to desalinate.<br />
- Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool.<br />
- When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard.<br />
- Once cooled, make sure to the best of your ability to omit all the bones.<br />
- Transfer the potatoes into a blender with the fish, garlic, cayenne pepper, and milk. No salt is added in this dish due to the existing salt in the fish.<br />
- Finally, add 3/4 cup of the olive oil to the mixture and mix until the oil is completely absorbed,and a smooth paste is obtained.<br />
- Use the rest of the olive oil to brush the grating dishes.<br />
- Fill the four individual gratin plates with equal amounts of mixture.<br />
- Sprinkle on top of each with the grated parmigiano.<br />
- Bake until the gratin takes that known beautiful color.<br />
- Let cool.<br />
- Serve with toasted thinly sliced French baguette bread.<br />
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Enjoy!<br />
Stelios<br />
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Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-3226608287033387652020-01-17T21:34:00.001+02:002020-01-17T21:34:22.146+02:00Mistake recovery<div dir="ltr" style="text-align: left;" trbidi="on">
My dear readers I have to announce my first mess up in this wonderful blog of mine. The dish I so elaborately wrote about regarding<u> oven scalloped potatoes is called.</u><br />
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<span style="font-size: x-large;"><b><u>Gratin Dauphinois</u></b></span></div>
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and not Pommes Dauphines.</div>
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Thanks</div>
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Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-73316503435551611022020-01-14T18:22:00.000+02:002020-01-17T21:42:48.933+02:00First Post (after a long time) January14th 2020 Pommes Dauphinoise<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">A </span>most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call <i><b><u>Pommes Dauphinoise.</u></b></i><br />
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Please bear with me as it has been over 3 years I haven't blogged or used this program.<br />
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<b><u>Ingredient:</u></b><br />
- 1.4 kg of potatoes.<br />
- 500 ml full cream 35%<br />
- 500 ml full fat milk.<br />
- 2 cloves of garlic very finely cut.<br />
- some butter, salt and pepper to taste.<br />
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<b>Procedure:</b><br />
- Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices.<br />
- Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well.<br />
- Add the garlic.<br />
- Season with salt. pepper and nutmeg to taste.<br />
- Boil the potato mix till the potatoes are nearly soft.<br />
- At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Careful not the burn the surface.<br />
- Let cool and serve.<br />
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Enjoy!<br />
Stelios<br />
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Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-18644544188936665562016-11-04T09:44:00.000+02:002016-11-04T09:44:55.029+02:00Quince Marmalade....The Ultimate Greek Marmalade<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: x-large;">I</span></b> was told by an American friend of mine that <a href="http://en.wikipedia.org/wiki/Quince">Quince,</a> the fruit, grows in various parts of the United States but for some reason people do not use it.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://upload.wikimedia.org/wikipedia/commons/c/c8/Quince.jpg" style="margin-left: auto; margin-right: auto;"><img alt="File:Quince.jpg" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Quince.jpg/431px-Quince.jpg" height="200" width="143" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courtesy Of Wikipedia On Google</td></tr>
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<table class="infobox" style="font-size: 88%; line-height: 1.5em; text-align: left; width: 22em;"><caption style="font-size: 125%; font-weight: bold;"><br /></caption><caption style="font-size: 125%; font-weight: bold;"></caption><caption style="font-size: 125%; font-weight: bold;"><br /></caption><caption style="font-size: 125%; font-weight: bold;">
Quince, r</caption><tbody>
<tr><th colspan="2" style="text-align: center;">Nutritional value per 100 g (3.5 oz)</th></tr>
<tr style="background-color: #e0e0e0;"><th><a href="http://en.wikipedia.org/wiki/Food_energy" title="Food energy">Energy</a></th><td>238 kJ (57 kcal)</td></tr>
<tr><th><a href="http://en.wikipedia.org/wiki/Carbohydrate" title="Carbohydrate">Carbohydrates</a></th><td>15.3 g</td></tr>
<tr><th>- <a href="http://en.wikipedia.org/wiki/Sugar" title="Sugar">Sugars</a></th><td>12.53 g</td></tr>
<tr><th>- <a href="http://en.wikipedia.org/wiki/Dietary_fiber" title="Dietary fiber">Dietary fiber</a></th><td>1.9 g</td></tr>
<tr><th><a href="http://en.wikipedia.org/wiki/Fat" title="Fat">Fat</a></th><td>.10 g</td></tr>
<tr><th><a href="http://en.wikipedia.org/wiki/Protein_%28nutrient%29" title="Protein (nutrient)">Protein</a></th><td>.4 g</td></tr>
<tr><th><a href="http://en.wikipedia.org/wiki/Water" title="Water">Water</a></th><td>83.8 g</td></tr>
<tr><td><a href="http://en.wikipedia.org/wiki/Vitamin_A" title="Vitamin A">Vitamin A</a> equiv.</td><td>40 μg (4%)</td></tr>
<tr><td><a href="http://en.wikipedia.org/wiki/Niacin" title="Niacin">Niacin (Vit. B<sub>3</sub>)</a></td><td>0.2 mg (1%)</td></tr>
<tr><td><a href="http://en.wikipedia.org/wiki/Vitamin_B6" title="Vitamin B6">Vitamin B<sub>6</sub></a></td><td>0.04 mg (3%)</td></tr>
<tr><td><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Folate" title="Folate">Folate</a> (Vit. B<sub>9</sub>)</td><td>8 μg (2%)</td></tr>
<tr><td><a href="http://en.wikipedia.org/wiki/Vitamin_C" title="Vitamin C">Vitamin C</a></td><td>15.0 </td></tr>
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<tr><td><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Folate" title="Folate">Folate</a> (Vit. B<sub>9</sub>)</td><td>8 μg (2%)</td></tr>
<tr><td><a href="http://en.wikipedia.org/wiki/Vitamin_C" title="Vitamin C">Vitamin C</a></td><td>15.0 mg (25%)</td></tr>
<tr><td><a href="http://en.wikipedia.org/wiki/Calcium#Nutrition" title="Calcium">Calcium</a></td><td>8 mg (1%)</td></tr>
<tr><td><a href="http://en.wikipedia.org/wiki/Iron#Biological_role" title="Iron">Iron</a></td><td>0.7 mg (6%)</td></tr>
<tr><td><a href="http://en.wikipedia.org/wiki/Magnesium_in_biology" title="Magnesium in biology">Magnesium</a></td><td>8 mg (2%)</td></tr>
<tr><td><a href="http://en.wikipedia.org/wiki/Phosphorus#Biological_role" title="Phosphorus">Phosphorus</a></td><td>17 mg (2%)</td></tr>
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<tr><td><a href="http://en.wikipedia.org/wiki/Potassium#Potassium_in_the_diet_and_by_supplement" title="Potassium">Potassium</a></td><td> 197 mg (4%)</td></tr>
<tr><td><a href="http://en.wikipedia.org/wiki/Salt" title="Salt">Sodium</a> </td><td> 4 mg (0%)</td></tr>
<tr style="background-color: #e0e0e0; font-size: 90%; line-height: 1.25em; padding: 4pt; text-align: center;"><td colspan="2"><br />
<i>Quince</i>, raw<br />
Percentages are relative to US <a href="http://en.wikipedia.org/wiki/Reference_Daily_Intake" title="Reference Daily Intake">recommendations</a></td></tr>
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for adults.</div>
<small><span style="font-size: xx-small;"> Source: </span><a class="external text" href="http://www.nal.usda.gov/fnic/foodcomp/search/" rel="nofollow"><span style="color: #3366bb; font-size: xx-small;">USDA Nutrient database</span></a></small><br />
Above, courtesy of Wikipedia, you will find the benefits of quince when consumed raw (very difficult). It must be cooked!<br />
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Since ancient times in Greece, quince has been used as a dessert, or used to cook it with various proteins such as pork, beef, and chicken. I remember my father used to make quince marmalade / jam and jelly when I was very young.</div>
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<a href="http://2.bp.blogspot.com/-ebAg3R4O_4M/Te9P8oqjW3I/AAAAAAAADUI/2wL0CQHHuNs/s1600/DSCF1773.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-ebAg3R4O_4M/Te9P8oqjW3I/AAAAAAAADUI/2wL0CQHHuNs/s200/DSCF1773.JPG" width="200" /></a><b><u>Quince the marmalade:</u></b>Quince marmalade or jam is delicious with butter on freshly toasted bread in the morning, delicious when eaten alone and really fantastic when served with Greek thick strained yoghurt as a dessert.<b><u> </u></b></div>
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<b><u> To make one kilo of quince marmalade you will need:</u></b> </div>
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- 1 kg of quince fruit, whashed well, peeled, and grated on the thickest part of your table grater with the many holes.</div>
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- 2 Tbsp. of lemon juice to prevent the quince from taking a dark color.</div>
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- 3 cups water.</div>
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- 500 gms caster sugar.</div>
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- 1/2 cup corn syrup.</div>
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<b><u>Method:</u></b></div>
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- Put all grated quince in a pot with the water and the lemon to prevent quince from becoming black.</div>
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- Boil grated fruit with the water and lemon until the quince is al dente and all the water has been nearly absorbed.</div>
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- Turn off heat, throw in sugar, cover and set aside till next morning.</div>
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- Turn on medium heat again, and boil till the mixture thickens but not too much.</div>
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- Add the corn syrup and two to three leaves of<a href="http://en.wikipedia.org/wiki/Geranium"> geranium</a> so as to give it beautiful reddish pink color.</div>
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- Immediately turn heat off and transfer pot to cool.When cold, fill your sterilized jars while putting one in the refrigerator to have with breakfast or the thick Greek yoghurt.Enjoy this typical Greek jam.</div>
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Good Luck </div>
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Stelio</div>
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Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com1tag:blogger.com,1999:blog-1980370806958721070.post-8108947917528742792016-09-09T19:43:00.000+03:002016-09-09T19:43:04.187+03:00BBQ Eggplant Greek Style<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Get baby Eggplant.<br />
<br />
<ul style="text-align: left;">
<li>Cut in half lengthwise.</li>
<li>Using a sharp knife score as shown in picture.</li>
<li>Set them all on indirect heat.</li>
<li>Cover bbq at high temp till eggplant are soft and cooked.</li>
<li>Spoon out eggplant meat leaving behind the shell.</li>
<li>Fill the shell with whatever dry meat sauce you feel like.Greeks use oregano as the main flavor.</li>
<li>Make a thick bechamel sauce and cover the surfaces.</li>
<li>Return to bbq and let surface of bechamel brown a bit.</li>
</ul>
<div>
Enjoy</div>
<div>
Nick</div>
</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-40830074963200389102015-12-12T16:50:00.003+02:002015-12-12T16:50:45.432+02:00Veal Piccata With A Greek Twist.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-pbMD63dp7Fk/Vmww1VM08sI/AAAAAAAAW8k/OI6GccVrx_A/s1600/DSCF8779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-pbMD63dp7Fk/Vmww1VM08sI/AAAAAAAAW8k/OI6GccVrx_A/s320/DSCF8779.JPG" width="320" /></a></div>
<span style="font-size: x-large;">W</span>ikipedia says, and I quote: "<span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"><span class="">The </span></span><b style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"><span class="">piccata</span></b><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"><span class=""> was an Italian dish consisting of thin slices of veal sauteed and served with a base of lemon sauce, </span></span><a class="mw-redirect" href="https://fr.wikipedia.org/wiki/C%C3%A2pres" style="background: none rgb(255, 255, 255); color: #0b0080; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-decoration: none;" title="Capers"><span class="">capers</span></a><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"><span class=""> and butter. </span>The meat is </span><a class="new" href="https://fr.wikipedia.org/w/index.php?title=Attendrissage_(cuisine)&action=edit&redlink=1" style="background: none rgb(255, 255, 255); color: #a55858; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-decoration: none;" title="Tenderizing (kitchen) (non-existent page)">tender, seasoned, rolled in flour and sautéed in olive oil until a golden crust on each side. </a><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;">The sauce is obtained by </span><a href="https://fr.wikipedia.org/wiki/D%C3%A9gla%C3%A7age_(cuisine)" style="background: none rgb(255, 255, 255); color: #0b0080; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-decoration: none;" title="Icebreaking (kitchen)">icing</a><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"> the bottom of the pan with white wine before adding the lemon juice, capers and butter. <span class="">The sauce is then served on the meat, sprinkled with parsley and possibly decorated with lemon slices".</span></span><br />
<br />
<a name='more'></a>The past tense is used because this dish was in fashion 30 to 40 years ago. Classy restaurants even in Cairo, Egypt where I was born used to serve it and was considered a light but gourmet dish to have.<br />
<br />
Of course you need good quality veal and wine for this preparation.<br />
<b><u><br /></u></b>
<b><u>Ingredients:</u></b><br />
<br />
<ul style="text-align: left;">
<li>500 gr veal thinly sliced.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VDXYTYuwTJU/VmwyZt8_AsI/AAAAAAAAW8w/y8ZWF-okrrQ/s1600/DSCF8768.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-VDXYTYuwTJU/VmwyZt8_AsI/AAAAAAAAW8w/y8ZWF-okrrQ/s320/DSCF8768.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Special thingie to cut meat in thin slices</td></tr>
</tbody></table>
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<div>
<br /></div>
<ul style="text-align: left;">
<li>Some good quality olive oil to saute the meat in.</li>
<li>Lemon juice to taste.</li>
<li>Any kind of liquor to de-glaze the sauce. This wine could be, dry white, Marsala (a special delicious white wine from the town of Marsala in Sicily, Italy), or as in my case Ouzo.</li>
<li>If Ouzo is used a few star anise are added.</li>
<li>All purpose flour to coat the veal slices.</li>
</ul>
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<div>
<br /></div>
<ul style="text-align: left;">
<li>A good piece of good fresh butter.</li>
<li>Parsley.</li>
<li>1/4 cupCapers.</li>
<li>Thin slices of lemon to decorate.</li>
<li>Salt and Pepper to taste. </li>
</ul>
<div>
<b><u>Method:</u></b></div>
<div>
<ul style="text-align: left;">
<li>Season meat slices with salt and pepper.</li>
<li>Coat with all purpose flour, shake excess flour off.</li>
<li>Heat oil in skillet.</li>
<li>Sautee meat slices from both sides till golden. This step is very quick because the slices are thin. Do not over cook.</li>
<li>Add star anise while sauteing.</li>
<li>Add a shot of ouzo, flambe to burn off the alcohol. Very nice to cook in from of friends.</li>
<li>Add lemon juice and butter, lower heat till butter melts.</li>
<li>Add capers, parsley.</li>
<li>Serve with slices lemon, small boiled skin-on potatoes and a green salad.</li>
</ul>
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<div>
Enjoy </div>
</div>
<div>
Stelio</div>
</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-71835186234469436752015-11-24T11:19:00.000+02:002015-11-24T11:19:04.135+02:00Cauliflower in Tomato Coriander Sauce on Cardamom Rice.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">A</span> homely everyday healthy meal would be vegetables. In this case we had cauliflower which we felt like eating in a different way than the usual plain steamed with olive oil and lemon. So I decided to cook it in a tomato sauce and dry powdered coriander giving the cauliflower a very tasty twist. Fresh coriander was add on top just before serving giving the whole dish a wonderful aroma. It was delicious. It was served on cardamom rice.<br />
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<a href="http://3.bp.blogspot.com/-gyeQyK_mjOI/Vk4Jn-sbNwI/AAAAAAAAW4M/i4uYbTlr7CM/s1600/DSCF8717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-gyeQyK_mjOI/Vk4Jn-sbNwI/AAAAAAAAW4M/i4uYbTlr7CM/s320/DSCF8717.JPG" width="320" /></a></div>
I apologize for the above picture. I always forget to take a photo once the dish is ready.<br />
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<a name='more'></a><u><b>Ingredients:</b></u><br />
<br />
<ul style="text-align: left;">
<li>1 medium size cauliflower with the greens around it.(not a good idea).</li>
<li>500 gm of tomato pieces.</li>
<li>70 gr of tomato concentra.</li>
<li>1 Tbsp coriander.</li>
<li>4 big onions roughly chopped.</li>
<li>4 cloves of garlic roughly chopped.</li>
<li>Salt and pepper to taste.</li>
<li>1 bunch of fresh coriander roughly chopped.</li>
</ul>
<div>
<b><u>Method:</u></b></div>
<div>
<ul style="text-align: left;">
<li>Heat olive oil in a big pan or karahi .</li>
<li>Add onions, garlic and coriander powder and saute all together.</li>
<li>Add cauliflower florets and saute.</li>
<li>Add cauliflower greens and saute.</li>
</ul>
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<div>
<br /></div>
<ul style="text-align: left;">
<li>Add tomato pieces and concentrate and mix well until a homogeneous sauce is obtained, </li>
<li>Add 1 cup of water, let boil, cover and reduce heat to minimum for 45 minutes. or until the cauliflower is cooked. If the green parts are not cooked discard.</li>
<li>Keep on adding water so the sauce does not thicken too much.</li>
<li>When ready, turn off heat and add chopped fresh coriander.</li>
<li>Serve with the cardamom rice.</li>
</ul>
<div>
<span style="font-size: large;"><b><u>Cardamom rice.</u></b></span></div>
</div>
<div>
<br /></div>
<div>
This time the rice is going to be made differently.</div>
<div>
<br /></div>
<div>
<b><u>Ingredients</u></b>:</div>
<div>
<ul style="text-align: left;">
<li>2 cups Jasmine rice.</li>
<li>3 cups water.</li>
<li>1 beef cube.</li>
<li>10 cardamom pods crushed taking off the casing keeping the little black specks.</li>
<li>Olive oil to fry the rice.</li>
</ul>
<div>
<b><u>Method:</u></b></div>
</div>
<div>
<ul style="text-align: left;">
<li>;Dissolve the cube in 3 cubs boiling water.</li>
<li> Add the boiling water,stir, cover, reduce heat to a minimum and set your timer to 20 minutes after which the rice should be ready. </li>
<li>Result: a delicious rice with a beautiful aroma.</li>
</ul>
<div>
Enjoy this different meal.</div>
</div>
<div>
Steliio</div>
</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-58032302104830416272015-11-23T15:29:00.001+02:002015-11-23T15:29:52.211+02:00Blanquette De Veau.<div dir="ltr" style="text-align: left;" trbidi="on">
Blanquette means that the meat and the butter are not sauted. The meat is just boiled and the butter is used for a roux.<br />
<br />
So Blanquette de Veau is nothing but boiled boneless chunks of bonesless veal (best taken from the shoulder),and vegetables. The juice produced is used to make the white sauce served with the meat and vegetables. A white roux is made to thicken the egg / lemon sauce which is then added to the rest of the meat juice.<br />
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<a name='more'></a><br />
<br />
<b><u>Ingredients::</u></b><br />
<br />
<ul style="text-align: left;">
<li> 1 kg of boneless Veal cut in four cm cubes. </li>
<li>4 carrots cut in large chunks.</li>
<li>2 leaks white part only cut in large chunks.</li>
<li>1 large onion cut in 6 wedges with two whole cloves stuck in them.</li>
<li>3 stalks of celery also cut in large chunks.</li>
<li>1 Bouquet Garni.( 2 sprigs of thyme, 2 bay leaves, 2 sprigs of parsley bound together with butcher's twine).</li>
<li>A large enough pan to hold the everything.</li>
<li>Hot water to cover the whole by 4 cm</li>
<li>2 whole eggs very well beaten.</li>
<li>Juice of two lemons.</li>
<li>30 gr of butter.</li>
<li>30 gr of all purpose flour.</li>
<li>Salt and Pepper to taste.</li>
</ul>
<div>
<b><u>Method:</u></b></div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li>Boil the veal,carrots, leaks, onion. celery bouquet garni for about one hour or until tender.. Throw away the bouquet garni. </li>
<li>Take out the meat and vegetables and keep warm keeping the juice.</li>
<li>Beat the two whole eggs until frothy.</li>
<li>Make a white roux using the flour and butter.</li>
<li>Add to the roux enough meat juice to make a sort of bechamel which is added slowly to the egg/lemon mixture. Careful with the temperatures: they must all be at room temperature.</li>
<li>Once the roux / bechamel is added to the egg/lemon mixture, add the remaining liquid from boiling the meat.</li>
<li>Put meat and vegetables back to the pan, and pour the sauce and heat slowly and stir to obtain the thickness of the sauce.</li>
</ul>
</div>
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<a href="http://1.bp.blogspot.com/-E2V-g95ASpk/VlLNsCKFmyI/AAAAAAAAW6Q/bRYDTO2YvLQ/s1600/DSCF8758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-E2V-g95ASpk/VlLNsCKFmyI/AAAAAAAAW6Q/bRYDTO2YvLQ/s320/DSCF8758.JPG" width="320" /></a></div>
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<br />
<ul style="text-align: left;">
<li>Serve over white rice.</li>
</ul>
<div>
Enjoy,</div>
<div>
Stelio</div>
</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-57859121068025394012015-11-21T17:09:00.000+02:002015-11-21T17:11:03.114+02:00Stuffed Chicken Breast On White .Rice.<div dir="ltr" style="text-align: left;" trbidi="on">
Happened to fall on a couple of chicken breasts which appealed to my eye.This is what I did with them.<br />
<br />
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<a href="http://2.bp.blogspot.com/-LNH5-pFJ9Ow/Vk4My6GrreI/AAAAAAAAW5U/8CMykzzeawM/s1600/DSCF8739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-LNH5-pFJ9Ow/Vk4My6GrreI/AAAAAAAAW5U/8CMykzzeawM/s320/DSCF8739.JPG" width="320" /></a></div>
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<a name='more'></a><br />
<br />
Thought to open the breast in the middle creating a pouch to fill with a mixture of roasted pistachios, hazel nuts and slivers of almonds.<br />
<br />
<b><u>Ingredients:</u></b><br />
<br />
<ul>
<li>2 chicken breasts.</li>
<li>1/4 cup each pistachios, almond slivers, and hazel nuts crushed small.</li>
<li>1 Knorr cube any kind dissolved in olive oil.</li>
<li>Sharp knife.</li>
<li>A meat thermometer.</li>
<li>A good piece of good quality fresh butter to sautee the chicken in.</li>
</ul>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Fvrr8mNSIA4/Vk4MSzglAlI/AAAAAAAAW4g/xK33GlhIKsk/s1600/DSCF8722.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Fvrr8mNSIA4/Vk4MSzglAlI/AAAAAAAAW4g/xK33GlhIKsk/s320/DSCF8722.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted buts</td></tr>
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Knorr cube </div>
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Knorr cube dissolved in olive oil</div>
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<b><u>Method:</u></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul style="text-align: left;">
<li>Follow the above steps by cutting out a pouch in each breast.</li>
<li>Fill each pouch with the toasted nuts. </li>
<li>Shut tightly.</li>
<li>Sautee in hot melted butter till done. Meat thermometer reading 72 degrees at thickest part.</li>
<li>Serve over white rice pouring some of that melted butter.</li>
</ul>
<div>
At this point you can add the remaining unused roasted nuts over the white rice.</div>
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Enjoy</div>
<div class="separator" style="clear: both; text-align: center;">
Stelio</div>
</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-9846991208842006502015-11-11T14:12:00.000+02:002015-11-11T14:12:17.477+02:00A Spanish Omelet Concoction With Left Over Rice And Curried Pitta<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: x-large;"><b>S</b></span>ometimes you have left over rice and don't know what to with it. Asians usually use it for fried rice. I used it to make a nice mix which we enjoyed very much.<br />
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<a href="http://3.bp.blogspot.com/-hZqXQDlbB0E/VkMhUZ-uylI/AAAAAAAAW3E/UMGmpZpraeA/s1600/DSCF8709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://3.bp.blogspot.com/-hZqXQDlbB0E/VkMhUZ-uylI/AAAAAAAAW3E/UMGmpZpraeA/s320/DSCF8709.JPG" width="320" /></a></div>
<a name='more'></a><br />
<u><b>Ingredients:</b></u><br />
<br />
<br />
<ul style="text-align: left;">
<li>8 whole eggs slightly beaten.</li>
<li>1 1/2 cups left over rice.</li>
<li>1/2 orange bell pepper diced.</li>
<li>1/2 yellow bell pepper dice.</li>
<li>1/2 red bell pepper diced.</li>
<li>6 sun dried tomatoes chopped.</li>
<li>4 cloves of garlic finely minced.</li>
<li>1 inch of fresh ginger root finely chopped.</li>
<li>6 spring onions sliced.</li>
<li>2 hot chili peppers.</li>
<li>6 pieces of dried porcini mushrooms slightly softened </li>
<li>Olive oil.</li>
</ul>
<br />
Salt and pepper to taste.<br />
<br />
<b><u>Method:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Heat oil in pan till hot.</li>
<li>Saute onion and garlic.</li>
<li>Add bell peppers and saute till soft.</li>
<li>Add porcini mushrooms.</li>
<li>Add chili peppers.</li>
<li>Add chopped fresh ginger root.</li>
<li>Add chopped sun dried tomatoes.</li>
<li>Add the left over rice.</li>
<li>Saute the whole lot till everything is well mixed and cooked.</li>
<li>Add the slightly beaten eggs.</li>
<li>Arrange the pan so everything is well distributed.</li>
<li>Cover and lower heat to a minimum.</li>
<li>Ten minutes later check the omelet to see that it has set but not dry.</li>
<li>If not set, cook another ten minutes till set and slightly wet on its surface.</li>
</ul>
<br />
<b><u>For the Pittas.</u></b><br />
<div>
<br />
<br />
<ul>
<li>Use 1 or 2 per person (the go fast!).</li>
<li>Brush with olive oil.</li>
<li>Sprinkle with hot curry powder.</li>
<li>Brush again.</li>
<li>Stick in the oven at 180 degrees Celsius for 10 minutes.</li>
</ul>
</div>
<br />
<div>
Can be served as a tappas on a slice of toasted bread (bruschetta), side dish, light lunch with a salad, breakfast or quartered pittas as shown above.</div>
<div>
<br /></div>
<div>
Enjoy!!</div>
<div>
Stelio</div>
<br />
<br />
<br /></div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-81609671680313250022015-10-11T09:58:00.000+03:002015-10-11T09:58:08.791+03:00Pork Belly Bits With Green Apple And Ginger Mash<div dir="ltr" style="text-align: left;" trbidi="on">
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Boy I tell you this is one heck of a buffet or starter recipe. Get yourself one kg of pork belly with a lot of the surface fat taken off, cut in 2 inch cubes , Sear and caramelize with strawberry flavoured balsamic cream vinegar on your stove top. Then roast in 180 degree Celsius oven for 20 minutes. Separately cook cubed green apples and ginger in fresh butter till very soft. Roughly pure the apple sauce. Serve pork bits with a dollop of this mash. Simply gorgeous !!<br />
<br />
<a name='more'></a><b><u>Ingredients</u></b>:<br />
<br />
<b>For the meat:</b><br />
<br />
<ul style="text-align: left;">
<li>1 - 1.5 kg pork belly with most of the surface fat taken off, cut into 2 inch cubes.</li>
<li>1 cup strawberry flavoured balsamic cream.</li>
<li>2-3 sprigs of rosemary.</li>
<li>Salt and pepper to taste.</li>
</ul>
<div>
<b>For the green apple / ginger mash:</b></div>
<div>
<ul style="text-align: left;">
<li>1-1-5 kg green apples pealed and cubed.</li>
<li>1/3 cub good fresh butter.</li>
<li>150 gr of fresh ginger root pealed and finely cubed.</li>
</ul>
<div>
<b>To serve:</b></div>
</div>
<div>
<ul style="text-align: left;">
<li>3 cups baby rocket.</li>
<li>1/4 cup strawberry flavoured balsamic cream.</li>
<li>2 Tbsp. olive oil.</li>
<li>Salt and pepper to taste.</li>
</ul>
<div>
<b><u>Method:</u></b></div>
</div>
<div>
<ul style="text-align: left;">
<li>Sear over high heat the pork bits till caramelized.</li>
<li>Roast in 180 degree Celsius oven for 20 minutes.</li>
<li>In the meantime, peal, cube apples and ginger.</li>
<li>Cook apple / ginger mix till soft. Let cool.</li>
<li>Mash with potato masher or vertical blender.</li>
<li>Mix 1/4 cup of flavoured balsamic cream with olive oil, shake well and dress the baby rocket.</li>
<li>Put rocket on your serving plate.</li>
<li>Place pork bits with a dollop of the apple / ginger mash on each peace and a drop of the balsamic cream on top of the rocket.</li>
</ul>
<div>
Serve as a starter, or buffet.</div>
</div>
<div>
<br /></div>
<div>
Enjoy,</div>
<div>
Stelio</div>
<div>
</div>
</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-76862864228041569912015-08-16T20:53:00.001+03:002015-08-16T21:06:17.061+03:00Tarte Tatin With Tomatoes, White Spread And Balsamic Sauce.<div dir="ltr" style="text-align: left;" trbidi="on">
Ok folks I've been away for a long time. This was firstly due to health reasons and secondly I had nothing to write about. I always want to write something new and exciting. And that is exactly what I shall be writing about today. Maria is the chef this time. She did everything I stuck to the washing.<br />
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<a name='more'></a><br />
Very sorry that there are no pics. I know you like pictures so you can see what the heck I'm talking about. But we never thought it would come out so good. So please excuse us.<br />
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This is the same idea as the apple Tarte Tatin only in this case Maria used unseeded tomatoes and green peppers, a mixture of white cheeses, fresh cream and a balsamic sauce for the final tang. Please note that this is an adaptation of Stelios Parliaros recipe.<br />
<br />
<b><u><span style="font-size: x-large;">Ingredients:</span></u></b><br />
<br />
<b><u><span style="font-size: large;">A) The Pastry:</span></u></b><br />
<ul style="text-align: left;">
<li>250 gm all purpose flour.</li>
<li>1/2 tsp. salt.</li>
<li>125 gm cold fresh butter cut in cubes.</li>
<li>2 - 3 Tbsp. very cold water. </li>
</ul>
<div>
Mix flour and butter with beater until the mixture looks like sand. Add the water as needed to make a soft pastry. Flatten slightly, cover with plastic wrap and refrigerate for an hour. Your pastry should weigh around 450 gm meaning that if you do not wish to prepare from scratch, just buy a 450 gm pack from the super market.</div>
<div>
<br /></div>
<div>
When time to use, flatten completely with roller pin to form a round circle about 28 cm in diameter and set aside.</div>
<div>
<br /></div>
<div>
<b><u><span style="font-size: large;">B) The filling:</span></u></b></div>
<div>
<br /></div>
<div>
<b><u>Ingredients:</u></b></div>
<div>
<ul style="text-align: left;">
<li>1.5 kg tomatoes pealed and seeded.</li>
<li>3 long green bell peppers pealed and seeded.</li>
<li>1.5 cup mint fresh leaves.</li>
<li>1 whole egg to baste the surface of the pastry.</li>
</ul>
<div>
<span style="font-size: large;"><b><u>The Balsamic sauce:</u></b></span></div>
</div>
<div>
<ul style="text-align: left;">
<li>220 ml simple balsamic vinegar.</li>
<li>150 gm sugar.</li>
<li>50 ml water.</li>
</ul>
<div>
Boil on high heat until slightly syrupy</div>
<div>
.</div>
<div>
<b><span style="font-size: large;"><u>The White Cheese Cream spread.</u></span></b></div>
</div>
<div>
<ul style="text-align: left;">
<li>150 gm Goat cheese.</li>
<li>100 gm Ricotta cheese.</li>
<li>2 Tbsp. fresh 35 % cream.</li>
<li>2 -4 Tbsp. milk.</li>
</ul>
<div>
Blend the above into a thick cream spread and refrigerate.</div>
<div>
<br /></div>
<div>
Tip: Take out from fridge half an hour before using and check consistency.</div>
<div>
<br /></div>
<div>
<span style="font-size: large;"><b><u>Method:</u></b></span></div>
</div>
<div>
<ul style="text-align: left;">
<li>Preheat oven to 180 degrees Celsius.</li>
<li>Baste a 26 cm diameter round mold with the balsamic sauce.</li>
<li>Cut tomatoes vertically in 1 inch wide slices and place in the form of spokes (like in a wheel) from the center to the rim of the mold. </li>
<li>Cut green bell peppers lengthwise and place beside the tomatoes.</li>
<li>Sprinkle fresh mint leaves all over the surface.</li>
<li>Cover the whole with the 28 cm pastry and tuck the extra 2 cm pastry into the rim of the tomatoes / green bell peppers to reach the bottom of the mold. This will cause the pastry to cook and hold the tomato/bell pepper filling.</li>
<li>Baste the top of the tatin with the whole beaten egg.</li>
<li>Finally make a few holes on the surface of the tatin with a fork.</li>
<li>Bake for 180 degrees with air for 40 to 45 minutes depending on the strength of your oven.</li>
</ul>
<div>
<b><u><span style="font-size: large;">How to serve:</span></u></b></div>
</div>
<div>
<ul style="text-align: left;">
<li>When pastry is done, take out from oven, let cool, and invert onto serving plate.</li>
<li>Put cheese into a bowl, and the balsamic sauce in another.</li>
<li>Cut into serving portions and add a dollop of cream and some of the balsamic sauce.</li>
</ul>
<div>
Enjoy</div>
</div>
<div>
Stelio on behalf of Maria </div>
</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-64145619893120125332015-08-16T12:58:00.000+03:002015-08-16T12:52:10.233+03:00Sauce Béarnaise<div dir="ltr" style="text-align: left;" trbidi="on">
<b><u>You will need for one batch of 250 ml. of Sauce Béarnaise:</u></b><br />
<br />
<a name='more'></a>- 3 <a href="http://en.wikipedia.org/wiki/Shallot">shallots</a> very finely chopped.<br />
- 50 ml vinegar.<br />
- 30 ml white wine.<br />
- 3 Tbsp. finely chopped<a href="http://www.stuartxchange.org/Tarragon.html"> tarragon</a>, estragon in French.<br />
- 2 Tbsp. finely chopped <a href="http://en.wikipedia.org/wiki/Chervil">chervil,</a> cerfeuil in French.<br />
- 2 pinches of white pepper.<br />
- Pinch of salt.<br />
- 125 gms of unsulted butter.<br />
- 3 egg yolks.<br />
<u><b>Method: </b></u><br />
- Combine shallots, vinegar, white wine, 2 of the 3 Tbsp. of tarragon, 1 of the 2 Tbsp. of chervil, the white pepper, and salt in a heavy based saucepan and heat on low heat for about 10 to 12 minutes until the quantity is reduced by two thirds.<br />
- Remove saucepan from heat and let cool.<br />
- In the meantime melt the butter (in the micro-wave oven if you wish) without cooking it...just melt it.<br />
- Add the egg yolks to the reduced mixture above, a little bit of water, and wip energetically over soft heat.<br />
- <b><u> Away from the fire</u></b>, start adding extremely slowly the hot butter while wisking. This is where you have to be careful. Do not be in a hurry to pour the butter the slower the better so it does not curdle.<br />
- Once the sauce is made, add the rest of the tarragon and chervil before serving.<br />
- The success of this sauce is when a nice emulsion, similar to the texture of mayonaise is obtained. If it curdles then something went wrong.<br />
- If it does curdle, start from scratch till it is time to add the butter at which time, instead, you start adding the curdled sauce.<br />
- Normally the sauce should be put in a cheese cloth and two persons opposite each other twist the material in opposite directions to squeeze the clean sauce through the pores of the cloth.<br />
- However you can serve it as it is with all the herbs in it. It is equally good.<br />
<br />
<b><span style="font-size: large;"><u>August 15th 2015</u></span></b><br />
<br />
<ul style="text-align: left;">
<li>The sauce did curdle on us today when we were preparing for Maria's name day dinner. So we started from scratch being very careful of the heat. Never put the ready sauce on a marble surface because it will curdle. The change in temperature will make it curdle. Furthermore when starting to add the butter or the already curdled sauce, it should be done away from the heat but still on the double boiler being very careful not to have the water boiling. If you see signs of curdling add one egg yolk. It will come back together.</li>
<li> If in case you do not have any Tarragon and Chervil you can add fresh thyme and sage. Use your imagination. </li>
<li>Also if you cannot find shallots you can use only the white part of the green onion.</li>
<li>Everybody loved it. The mixture of the herbs with white wine, and vinegar smell beautiful right from the start!</li>
</ul>
<div>
<br /></div>
<br />
Stelio</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-44212612779880700322015-06-21T16:52:00.000+03:002015-06-21T16:52:20.240+03:00Zucchini Pie<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HuCdQNHT2U4/UsKzLsP_51I/AAAAAAAAKoE/hKBqAf8FZtE/s1600/My+cooking+024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-HuCdQNHT2U4/UsKzLsP_51I/AAAAAAAAKoE/hKBqAf8FZtE/s400/My+cooking+024.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pie not yet cooked.</td></tr>
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<span style="font-size: x-large;"><b>H</b></span>ere is a very nice savory pie you can make when invited to some friends house (such as a New Year's Eve dinner party) and you would like to take something made by you. It is very presentable and light. I have taken this recipe from my friend Paola Collengui, of Zenzero e Limone a blogger with www.giallozafferano.it. She takes all the credit. Nothing wrong in copying another person's recipe as long as you mention his name and give him credit for it. Only in this case there will be a change in the styling of the pie because it is not the season for zucchini flowers. So this pie will decorated with something different....we shall see when the time comes.....<br />
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<b><u>Ingredients:</u></b><br />
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<ul style="text-align: left;">
<li>1 roll of shortcrust pastry (pâte brisée) ready made from the supermarket.</li>
<li>600 gr fresh zucchini.</li>
<li>1 small onion finely chopped.</li>
<li>Some olive oil.</li>
<li>1 whole egg.</li>
<li>30 gr cottage cheese.</li>
<li>40 gr Parmesan cheese grated.</li>
<li>100 gr Brie cheese cut in slices.</li>
<li>6 zucchini flowers if in season if not 1 red sweet pepper roasted and soft cut in long pieces.</li>
<li>Salt and pepper to taste.</li>
</ul>
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<b><u>Method:</u></b></div>
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<ul style="text-align: left;">
<li>Preheat your oven to 180 degrees C.<div class="separator" style="clear: both; text-align: center;">
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</li>
<li>Slice the zucchini using the mandolin into semi thin slices very quickly.</li>
</ul>
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<a href="http://2.bp.blogspot.com/-S7l7sECY6Js/UsJrpoPTNHI/AAAAAAAAKmw/FT--YnqhaAQ/s1600/DSCF6004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-S7l7sECY6Js/UsJrpoPTNHI/AAAAAAAAKmw/FT--YnqhaAQ/s320/DSCF6004.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Heat pan with oil with finely chopped onion.</li>
</ul>
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<a href="http://4.bp.blogspot.com/-7ExfPOzvnT0/UsJrnCHzjgI/AAAAAAAAKmo/gaEliuea1fs/s1600/DSCF6002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-7ExfPOzvnT0/UsJrnCHzjgI/AAAAAAAAKmo/gaEliuea1fs/s320/DSCF6002.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Stir fry onion with the zucchini until the zucchini are cooked but still crunchy.</li>
</ul>
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<a href="http://2.bp.blogspot.com/-S7l7sECY6Js/UsJrpoPTNHI/AAAAAAAAKmw/FT--YnqhaAQ/s1600/DSCF6004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-S7l7sECY6Js/UsJrpoPTNHI/AAAAAAAAKmw/FT--YnqhaAQ/s320/DSCF6004.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Add, whole egg, parmesan, cottage cheeses, salt and pepper to taste in a mixer and beat.</li>
</ul>
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<a href="http://4.bp.blogspot.com/-R7z2GCOP3Cw/UsJrq-fqA-I/AAAAAAAAKiw/Std7cy-5Cv4/s1600/DSCF6005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-R7z2GCOP3Cw/UsJrq-fqA-I/AAAAAAAAKiw/Std7cy-5Cv4/s320/DSCF6005.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Add the zucchini and beat together until everything is a puré.</li>
<li>Set aside.</li>
<li>Line a 24 cm detachable base pie mold with the ready made shortcrust pastry.</li>
</ul>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-7ZF8xbInD7M/UsJrtbe_DAI/AAAAAAAAKnA/0zrX5yK9lb8/s1600/DSCF6007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-7ZF8xbInD7M/UsJrtbe_DAI/AAAAAAAAKnA/0zrX5yK9lb8/s320/DSCF6007.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a home made shortcrust made with whole wheat flour</td></tr>
</tbody></table>
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<ul style="text-align: left;">
<li>Punch holes in the base using a fork.</li>
<li>Add the zucchini mixture and spread evenly.</li>
</ul>
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<a href="http://3.bp.blogspot.com/-YzmJ-_aWDH0/UsJrw0opbLI/AAAAAAAAKl0/upGxQkXv1Sw/s1600/DSCF6009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-YzmJ-_aWDH0/UsJrw0opbLI/AAAAAAAAKl0/upGxQkXv1Sw/s320/DSCF6009.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Add Brie cheese thin slices evenly all over the pie.</li>
</ul>
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<a href="http://1.bp.blogspot.com/--lfdqkwwFG0/UsJr3MEspbI/AAAAAAAAKnQ/D3PrmnXTcX0/s1600/DSCF6013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/--lfdqkwwFG0/UsJr3MEspbI/AAAAAAAAKnQ/D3PrmnXTcX0/s320/DSCF6013.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>With spoon immerse them into the puré and cover.</li>
</ul>
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<a href="http://2.bp.blogspot.com/-cIY39g7l_TU/UsJr0Bte3bI/AAAAAAAAKnI/uAoAgBTBLf8/s1600/DSCF6011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-cIY39g7l_TU/UsJr0Bte3bI/AAAAAAAAKnI/uAoAgBTBLf8/s320/DSCF6011.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>At this point add the zucchini flowers starting from the center going outwards or add the sweet red pepper strips from the center going outwards.</li>
</ul>
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<a href="http://4.bp.blogspot.com/-B8l-slPvXhM/UsJr9rDDb6I/AAAAAAAAKng/UINaq-7TmaM/s1600/DSCF6017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-B8l-slPvXhM/UsJr9rDDb6I/AAAAAAAAKng/UINaq-7TmaM/s320/DSCF6017.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Bake for 35 minutes in a preheated oven at 180 degrees C. Make sure the rim does not burn by adding a rim of aluminum foil (need be).</li>
<li>Let cool slightly and serve.</li>
</ul>
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Enjoy Hot, warm or cold...they are equally nice.</div>
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<b><span style="font-size: large;">New Year's Eve 2013 - 2014</span></b></div>
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Stelio<br />
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Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-25472858080788522442015-06-05T11:35:00.000+03:002015-06-05T19:51:30.763+03:00NDUJA.... The Delicious Sausage From Calabria.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL; mso-font-kerning: 18.0pt; text-transform: uppercase;"><br /></span>
<span lang="EN-US" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL; mso-font-kerning: 18.0pt; text-transform: uppercase;">The following article
has been copied verbatum from “Academia Barilla” on the Internet. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL; mso-font-kerning: 18.0pt; text-transform: uppercase;">This Nduja was brought
to me by a good Italian friend Aldo who happens to live with his wife next door to
our building in Athens. </span></div>
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<span style="font-family: Verdana, sans-serif; text-transform: uppercase;">If anybody can get a hold of this type of Hot Hot
sausage, will be lucky because it can be used in a variety of ways in food.</span></div>
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<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 34.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL; mso-font-kerning: 18.0pt; text-transform: uppercase;"><b><u>NDUJA</u></b><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: 'Times New Roman', serif;"><span style="font-size: 12pt;">Nduja is a Calabrian sausage traditionally made from pork trimmings. Its
name most likely comes from the French word </span><b><span style="font-size: large;"><u>andouille.</u></span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 22.5pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL; text-transform: uppercase;"><b><u>HISTORY</u></b><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"><br /></span>
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">Nduja is a Calabrian sausage traditionally made from pork trimmings. Its
name most likely comes from the French word <i>andouille</i>, which is a
type of sausage made with innards, tripe, lung, and liver, boiled with
vegetables and spices.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">The meat is stuffed into a casing of small intestine and consumed within a
couple of days. The French may have brought this type of sausage to southern
Italy when they were defending the land against the invading Spanish. In
Calabria, the sausages are made with liver, lung, and the fatty parts of the
pig. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">The sausages are grilled, cooked in sauce or even eaten raw.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 22.5pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL; text-transform: uppercase;"><b><u>NDUJA</u></b><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"><br /></span>
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">Nowadays, nduja is still made from pork raised on a traditional diet of
acorns, grains, chestnuts, beets, pumpkin and dinner table leftovers. In fact,
pork raised on whey does not age well and is therefore avoided. Nduja is made
from second and third choice cuts, like shoulder and thigh trimmings, head, and
underbelly.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">The meat is ground by hand using a course sieve, or better yet, chopped by
hand. The ground meat is carefully mixed with peperoncino, ground using the
same sieve. The meat mixture is left to rest for a couple of hours. After
this time, a small amount of the meat is taken as a sample, cooked and eaten
with a piece of bread and wine. If it passes the taste test, then it encased in
a large intestine. The other name for this sausage is<i>orba</i>, the actual
name of the casing itself.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">Now the meat is ready for aging, a process that can take over a year. The
sausage is first matured in a well-ventilated area that is free from smoke.
Then it is moved to a cool storage room and aged for about two years. If,
however, the meat is put into a small, rather than large intestine, it will
remain a fresh sausage and should be consumed within a month.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"><br /></span>
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"><b><u>How you could consume Nduja.</u></b></span><br />
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"><br /></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">1) The best way to eat it is as a spread over thin toasted bread to accompany before dinner drinks.</span><br />
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"><br /></span>
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">2) However it can be used to with fried eggs in the morning by adding a slice in the oil and or butter being melted to fry the eggs in and when it is somewhat dissolved, add the eggs you will fry.</span><br />
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"><br /></span>
3) It can also be used straight on pasta making sure it will be well dissolved in the pasta before it it is served.<br />
<br />
Serve with a nice Pecorino Romano and a red wine.<br />
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"><br /></span>
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">Enjoy</span><br />
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">Stelio</span></div>
</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-5114148808435069132015-03-15T22:33:00.000+02:002015-03-15T22:40:01.936+02:00Cranberry Stuffed Pork Tenderloin In Mustard And Ginger Sauce.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-2oqIU3hosP4/VQXZquNqjhI/AAAAAAAAWMw/O9bEbhHBwJE/s1600/DSCF8466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2oqIU3hosP4/VQXZquNqjhI/AAAAAAAAWMw/O9bEbhHBwJE/s1600/DSCF8466.JPG" height="240" width="320" /></a></div>
<span style="font-size: x-large;"><b>T</b></span>oday is Sunday, a day for a special lunch. We have on hand a beautiful piece of pork tenderloin and needs to be specially handled......<br />
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<a name='more'></a><br />
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After about 1/2 an hour of careful thinking, I came up with the following recipe: " Cranberry stuffed Pork Tenderloin in Mustard and Fresh Ginger Sauce ".<br />
<br />
There is a special instrument I use when cleaning out zucchini. It can also be used to create a tunnel in the piece of meat to stuff with whatever. In this case cranberry so when sliced, the cranberry can be seen embedded in meat.<br />
<br />
<b><u>Ingredients:</u></b><br />
<br />
<ul style="text-align: left;">
<li>1 pork tenderloin whole weighing about 500 gr cut into three equal pieces for easier stuffing.</li>
</ul>
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<a href="http://2.bp.blogspot.com/-UtzYnlXMm9Q/VQXWuL-zHoI/AAAAAAAAWKY/T_4_ubAWJdc/s1600/DSCF8451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UtzYnlXMm9Q/VQXWuL-zHoI/AAAAAAAAWKY/T_4_ubAWJdc/s1600/DSCF8451.JPG" height="300" width="400" /></a></div>
<div>
<br /></div>
<ul style="text-align: left;">
<li>1.5 cups dried cranberries.</li>
<li>3 T hot Dijon mustard.</li>
<li>1 inch fresh ginger.</li>
<li>3 T balsamic vinegar with honey.</li>
<li>3 T good quality fresh butter.</li>
<li>3 T extra virgin olive oil.</li>
<li>1/2 t powdered bay leaf.</li>
<li>2 T crushed green pepper.</li>
<li>1 cube beef broth.</li>
<li>1 cup hot water.</li>
</ul>
<div>
<b><u>Method:</u></b></div>
<div>
<br /></div>
<div>
A) Preparation of the pieces.</div>
<div>
<ul style="text-align: left;">
<li>Using the special instrument, stuff each piece of tenderloin twice with the cranberries until full.</li>
</ul>
<br />
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<div>
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<div>
B)</div>
<ul style="text-align: left;">
<li>Cut pork tenderloin into 3 equal pieces.</li>
</ul>
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<a href="http://3.bp.blogspot.com/-cTo8RYgA3ms/VQXXQSN6AxI/AAAAAAAAWK0/powWR4WG_NY/s1600/DSCF8455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-cTo8RYgA3ms/VQXXQSN6AxI/AAAAAAAAWK0/powWR4WG_NY/s1600/DSCF8455.JPG" height="300" width="400" /></a></div>
<div>
<br /></div>
<ul style="text-align: left;">
<li>Heat 32 cm skillet on high heat, pour oil and butter until melted.</li>
<li>Still on high heat, sear each piece until well browned on each side.</li>
</ul>
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<div>
<br /></div>
<ul style="text-align: left;">
<li>Separately add Dijon mustard, Balsamic vinegar, ginger pure and beef broth cube to the boiling water and mix well until everything is incorporated.</li>
<li>De-glaze with the liquid mixture collecting all the " goodies " from the pan. </li>
<li>Add rest of cranberries to the liquid.<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-liiXxQQtUVU/VQXZC-ONaBI/AAAAAAAAWMU/fHaKD_r2QGk/s1600/DSCF8464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-liiXxQQtUVU/VQXZC-ONaBI/AAAAAAAAWMU/fHaKD_r2QGk/s1600/DSCF8464.JPG" height="300" width="400" /></a></div>
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</li>
<li>Let boil, cover, lower heat to minimum and cook 15 minutes or until internal temperature of meat measured with a meat thermometer reads 66 to 70 degrees Celsius.</li>
<li>Slice each piece into thin slices (not shown on photos) and serve with red chili spaghetti and steamed broccoli. </li>
</ul>
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<a href="http://1.bp.blogspot.com/-jco1iX5fgkE/VQXZ-OV4VqI/AAAAAAAAWNE/HfF91bWNK8A/s1600/DSCF8467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jco1iX5fgkE/VQXZ-OV4VqI/AAAAAAAAWNE/HfF91bWNK8A/s1600/DSCF8467.JPG" height="240" width="320" /></a></div>
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<br />
Bon App<br />
Stelio</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-49689990650176947002015-03-13T11:22:00.000+02:002015-03-13T11:22:27.850+02:00Gratitude!!!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: x-large;"><b>I wish to thank my readers from the United States of America who are the most loyal to me ever since I began food blogging.</b></span><br />
<span style="font-size: x-large;"><b><br /></b></span>
<span style="font-size: x-large;"><b>I therefore would appreciate it to receive from them recipe suggestions they would love to have my e mail is smamatis@gmail.com.</b></span><br />
<span style="font-size: x-large;"><b><br /></b></span>
<span style="font-size: x-large;"><b>Thank you </b></span><br />
<span style="font-size: x-large;"><b>Stelio</b></span></div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-46468097052588190472015-03-12T12:52:00.000+02:002015-03-12T13:01:13.147+02:00All Purpose Cherry Tomato Sauce For Pasta, Seafood, Chicken Or Meat.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-QV4I5kjXnCY/VQFsiuJjbqI/AAAAAAAAWIM/aj_n_TMScA4/s1600/DSCF8387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QV4I5kjXnCY/VQFsiuJjbqI/AAAAAAAAWIM/aj_n_TMScA4/s1600/DSCF8387.JPG" height="300" width="400" /></a></div>
<div>
<b><span style="font-size: x-large;">T</span></b>he other day I found some cheap cherry tomatoes and went ahead and bought them knowing that I could find something to do with them. As I had nothing to do that afternoon, thought of<b><u> making an all purpose sauce and freeze it</u></b>. It could be of use some day I would be cooking chicken, beef, seafood or pasta....</div>
<div>
<a name='more'></a>Today we are having rigatoni with tuna. So I thought of draining the two cans of tuna from the oil, and just adding them to the sauce et voila my sauce would be ready in the next 10 minutes in which the sauce would simmer to distribute the tuna taste. Add nothing else. </div>
<div>
<br /></div>
<div>
The tuna could be replaced by pieces of already cooked beef, chicken or seafood such as octopus for example.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-JYxw_bEF364/VQFwnbwFdBI/AAAAAAAAWIY/biJUoEHs7io/s1600/DSCF8346.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-JYxw_bEF364/VQFwnbwFdBI/AAAAAAAAWIY/biJUoEHs7io/s1600/DSCF8346.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Without the lemon </td></tr>
</tbody></table>
<br /></div>
<div>
<br /></div>
<div>
<b><u>Ingredients:</u></b></div>
<div>
<ul style="text-align: left;">
<li>500 gr of cherry tomatoes.<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>A couple of sprigs of fresh thyme.</li>
<li>1 bay leaf whole.</li>
<li>2 T good olive oil.</li>
<li>1 fresh red chili pepper finely chopped.</li>
<li>1 T brown sugar.</li>
<li>2 cups of boiling water.</li>
</ul>
<div>
<b><u>Method:</u></b></div>
</div>
<div>
<ul style="text-align: left;">
<li>Add all of the above in a baking dish.</li>
<li>Bake for about 1 hour in a preheated oven at 180 degrees Celsius.</li>
<li>Check for fluids if getting dry add some more water.</li>
<li>When it is time, turn off oven and let the baking dish inside until completely cool.</li>
<li>Freeze till needed.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-SWFjGmDkXzc/VQFsYSk3SII/AAAAAAAAWIE/SN_6Vn-bty4/s1600/DSCF8388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-SWFjGmDkXzc/VQFsYSk3SII/AAAAAAAAWIE/SN_6Vn-bty4/s1600/DSCF8388.JPG" height="300" width="400" /></a></div>
<div>
<br /></div>
<div>
When needed, add the onion, garlic, parsley or anything else you want.</div>
</div>
<div>
<br /></div>
<div>
I think it is a good idea for a quick sauce instead of buying the ready made ones from the supermarket.</div>
<div>
<br /></div>
<div>
Enjoy!</div>
<div>
Stelio</div>
</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-52553306536751758192015-03-11T15:57:00.000+02:002015-03-11T16:06:24.697+02:00Gorgonzola Cream Cheese Stuffed Porc Fillet....Beef Fillet can be used as well.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-klOIWKs924k/VQAzy7krKaI/AAAAAAAAWG8/fzq5bkh2g50/s1600/DSCF8376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-klOIWKs924k/VQAzy7krKaI/AAAAAAAAWG8/fzq5bkh2g50/s1600/DSCF8376.JPG" height="240" width="320" /></a></div>
<b><span style="font-size: x-large;">T</span></b>his is absolutely a delicious meal for Sunday!! Grill the whole fillet and stuff it with a mixture of cream and Gorgonzola cheese....<br />
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<a name='more'></a><br />
<br />
<b><u>Ingredients:</u></b><br />
<br />
<ul style="text-align: left;">
<li>1 whole pork fillet cut in two lengthwise.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Phdhwb8cqNo/VQA0OOlOt6I/AAAAAAAAWHk/sVG5h2TZGyg/s1600/DSCF8367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Phdhwb8cqNo/VQA0OOlOt6I/AAAAAAAAWHk/sVG5h2TZGyg/s1600/DSCF8367.JPG" height="240" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-T51CJYTr1S4/VQA0FNLlgNI/AAAAAAAAWHU/xbw4xbf1vaA/s1600/DSCF8372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-T51CJYTr1S4/VQA0FNLlgNI/AAAAAAAAWHU/xbw4xbf1vaA/s1600/DSCF8372.JPG" height="240" width="320" /></a></div>
<div>
<br /></div>
<ul style="text-align: left;">
<li>100 gr Gorgonzola cheese.</li>
<li>100 gr Cream cheese.</li>
<li>1 garlic very finely chopped.<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>1/4 cup milk.</li>
<li>1 sprig fresh thyme.<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Salt and freshly ground green pepper.</li>
</ul>
<div>
<b><u>Method:</u></b></div>
<div>
<ul style="text-align: left;">
<li>Mix cheeses and milk in a sauce pan over low heat until they are all soft creamy.</li>
<li>Grill both halves of meat over piping hot grill till clear liquids appear on the surface.</li>
<li>Serve both halves with the cheese sauce in the middle <b><u>sandwich style.</u></b></li>
</ul>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-W6bSp1nGxfI/VQAz-qyzslI/AAAAAAAAWHM/OQIzABvutQ0/s1600/DSCF8374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-W6bSp1nGxfI/VQAz-qyzslI/AAAAAAAAWHM/OQIzABvutQ0/s1600/DSCF8374.JPG" height="300" width="400" /></a></div>
<br />
<br />
Enjoy!</div>
</div>
<div>
Stelio</div>
</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-30772670367211838012015-03-11T13:41:00.001+02:002015-03-11T13:41:23.925+02:00Braised Round Fillet Of Veal With Caramelised Red Onions<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-68grQo-4DsU/VQAdc0_InKI/AAAAAAAAWGQ/oVQIKWM1Gjo/s1600/DSCF8421.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-68grQo-4DsU/VQAdc0_InKI/AAAAAAAAWGQ/oVQIKWM1Gjo/s1600/DSCF8421.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Served With A Mixture Of Mashed Carrots And Potatoes.</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-LDTTd5PcBXs/VQAdXLDoePI/AAAAAAAAWGI/YvIXGV5W0HQ/s1600/DSCF8423.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-LDTTd5PcBXs/VQAdXLDoePI/AAAAAAAAWGI/YvIXGV5W0HQ/s1600/DSCF8423.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Served As Cold Cuts With Just Salad</td></tr>
</tbody></table>
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<b><span style="font-size: x-large;"><br /></span></b>
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<b><span style="font-size: x-large;">B</span></b>asically veal is not healthy eating although it is supposed to be tender . The older the animal the healthier. But every once in a while when a piece like this one is found, it is worth while cooking with a special wine sauce and caramelised onions. Pasta, or mashed potatoes can be used on the side....<br />
<a name='more'></a><b><u> Ingredients:</u></b><br />
<ul style="text-align: left;">
<li>1 kg Round Fillet of veal, called Noix de Veau or Νουά Μοσχάρι Γάλακτος for my Greek friends (18.50 euro per kg)</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-iIWVSQ1A2pU/VP__lQkpBGI/AAAAAAAAWFo/p7a39wbxLb0/s1600/DSCF8405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iIWVSQ1A2pU/VP__lQkpBGI/AAAAAAAAWFo/p7a39wbxLb0/s1600/DSCF8405.JPG" height="300" width="400" /></a></div>
<div>
<br /></div>
<ul style="text-align: left;">
<li>3 T of extra virgin olive oil.</li>
<li> 1/2 cup of dry red wine.</li>
<li>1 clove of garlic crushed whole to be taken out later on during cooking.</li>
<li>Salt and pepper to taste.</li>
<li>3 cups boiling water.</li>
<li>2 sprigs of thyme.</li>
</ul>
<div>
<b><u>Method:</u></b></div>
<div>
<ul style="text-align: left;">
<li>Heat oil in deep sauce pan with cover, add garlic and sear meat on high heat until browned on all sides.</li>
<li>Remove garlic.</li>
<li>Degrease with wine.</li>
<li>Wait until all the alcohol is evaporated, add boiling water, cover, lower heat to minimum and let simmer for at least one hour and check meat for tenderness if not simmer a bit longer.</li>
<li>Take out meat and roll in aluminum foil and keep warm.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<br /></div>
<ul style="text-align: left;">
<li>Doctor your sauce by adding salt and pepper and whatever else you have on hand you would like to use. I used two sprigs of thyme.</li>
<li>Thicken your sauce by adding a piece of fresh butter and /or boiling it down or what ever way you know best.\</li>
</ul>
<div>
<b><u>The caramelised onions.</u></b></div>
</div>
<div>
<ul style="text-align: left;">
<li>300 gr of sliced red onions.</li>
<li>1/2 cup of brown sugar.</li>
<li>1 knob of butter.</li>
<li>2 cups of boiling water.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kue_EuBCtfE/VP__q2xOmZI/AAAAAAAAWFw/B7Jlt0kXoXs/s1600/DSCF8401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kue_EuBCtfE/VP__q2xOmZI/AAAAAAAAWFw/B7Jlt0kXoXs/s1600/DSCF8401.JPG" height="300" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-GXj70PbVunI/VP__Fwh9kfI/AAAAAAAAWFA/wGu0-yPd3gY/s1600/DSCF8416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GXj70PbVunI/VP__Fwh9kfI/AAAAAAAAWFA/wGu0-yPd3gY/s1600/DSCF8416.JPG" height="300" width="400" /></a></div>
<div>
<br /></div>
<div>
<b><u>Method:</u></b></div>
</div>
<div>
<ul style="text-align: left;">
<li>Mix all ingredients together on medium heat until all water is evaporated, the onions are soft, and caramelised onions are to your liking.</li>
<li>This procedure will take about 1 to 2 hours. Keep stirring every once in a while.to distribute heat equally.</li>
<li>Make sure you start braising the meat and caramelising the onions simultaneously. </li>
</ul>
<div>
<b><u>Serving:</u></b></div>
<div>
<ul style="text-align: left;">
<li>Slice meat into thin slices, while pouring the clear juices into the sauce.</li>
<li>Add the caramlised onions into the sauce and mix.</li>
<li>Serve each slice with some caramlised onion sauce.</li>
<li>Accompany with buttered egg noodles or mashed potatoes and a green salad.</li>
</ul>
<div>
Enjoy,</div>
</div>
<div>
Stelio</div>
</div>
</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-21462527014338975542015-03-08T16:10:00.003+02:002015-03-08T16:10:52.327+02:00Chocolate Slithered Hazel Nut Cookies.... Yummy.<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kLwG36LbsEU/VPxUVGb51gI/AAAAAAAAUt8/B6WpFKp_QAk/s1600/DSCF8431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kLwG36LbsEU/VPxUVGb51gI/AAAAAAAAUt8/B6WpFKp_QAk/s1600/DSCF8431.JPG" height="226" width="400" /></a></div>
<b><span style="font-size: x-large;">W</span></b>e always need to eat something sweet after any meal how ever light it may be. So join me for some cookies.....<br />
<br />
<a name='more'></a><b><u>Ingredients:</u></b><br />
<br />
<ul style="text-align: left;">
<li>3/4 cup castor sugar.</li>
<li>3/4 cup brown sugar.</li>
<li>1 cup soft margarine with olive oil.</li>
<li>1 t vanilla extract.</li>
<li>1 large egg whole.</li>
<li>2 1/4 cups self-rising flour.</li>
<li>1 cup coarsely chopped hazel nuts.</li>
<li>1/2 cup fine chocolate slithers. </li>
</ul>
<div>
<b><u>Method:</u></b></div>
<div>
<ul style="text-align: left;">
<li>Preheat oven to 190 degrees Celsius.</li>
<li>Mix castor, brown sugars, margarine, vanilla and egg with an electric beater on medium speed till everything is well incorporated.</li>
<li>Start adding the self-rising flour slowly and mix manually with a wooden spoon till all the flour has been absorbed.</li>
</ul>
<div>
<b>Note: At this point the dough will be quite thick and stiff.</b></div>
</div>
<div>
<ul style="text-align: left;">
<li>Add the hazel nuts and the chocolate slithers and mix.</li>
<li>Drop by spoonfuls of dough at about 3 cm apart on baking sheets lined with oven paper.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2zXFbTit-Lw/VPxUB-pmkbI/AAAAAAAAUtg/b1UPO1sRMVc/s1600/DSCF8429.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-2zXFbTit-Lw/VPxUB-pmkbI/AAAAAAAAUtg/b1UPO1sRMVc/s1600/DSCF8429.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before Baking </td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-6e0Yd591go0/VPxT4HDVtpI/AAAAAAAAUtY/ni6q58HtlS0/s1600/DSCF8427.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-6e0Yd591go0/VPxT4HDVtpI/AAAAAAAAUtY/ni6q58HtlS0/s1600/DSCF8427.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After Baking 10-12 Minutes</td></tr>
</tbody></table>
<ul style="text-align: left;">
<li>Bake for 10 to 12 minutes depending on the strength of oven to light golden.</li>
<li>Retrieve from oven let cool then set on cooling rack. </li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rdD_dK4hJhc/VPxWW_hiruI/AAAAAAAAUvk/uOCEY05wXQ8/s1600/DSCF8432.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-rdD_dK4hJhc/VPxWW_hiruI/AAAAAAAAUvk/uOCEY05wXQ8/s1600/DSCF8432.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let To Cool Completely On Wire Racks</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
Let cool completely and enjoy... not all at once.</div>
</div>
<div>
Put them somewhere difficult to get to...in general we are a bit lazy as a family and many times we are too lazy to get up...even to get a cookie!!</div>
<div>
<br /></div>
<div>
Enjoy</div>
<div>
Stelio</div>
</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com1tag:blogger.com,1999:blog-1980370806958721070.post-79223616449809611802015-03-06T17:22:00.001+02:002015-03-06T17:22:16.774+02:00Beef Burger Patties Stuffed With AnyCheese<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YDc00EGAdFI/VPnC2FaSObI/AAAAAAAAS6c/GosBRcLnWPE/s1600/DSCF8329.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-YDc00EGAdFI/VPnC2FaSObI/AAAAAAAAS6c/GosBRcLnWPE/s1600/DSCF8329.JPG" height="185" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maybe a bit too rare for your taste (4 mutes each side) </td></tr>
</tbody></table>
<span style="font-size: x-large;"><b>U</b></span>nfortunately lately I have gone wild on cheese. Not any cheese. Just cheese which melts into strings as you pull it from your mouth....too many TV commercials!!!!<br />
<a name='more'></a>Of course with the help of the BBQPitBoys.com as my mentors, the following recipe is based on their general idea....stuffing the burger patties. You may stuff them them with anything you like from vegetables to bacon and salami or a mixture of cheeses even.<br />
<br />
However my basic burger patty is made of lean beef.one egg in every 500 gr of ground beef used, one small finely chopped onion, 1/4 cup bread crumbs, a pinch of oregano, salt and pepper to taste. Mix everything by hand very well until you get a uniform color. Then you proceed as follows considering you are using 150 gr per patty.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-EKBC_uZtlS4/VOsXC5uHGDI/AAAAAAAASo4/fW_MB2En-bQ/s1600/DSCF8310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EKBC_uZtlS4/VOsXC5uHGDI/AAAAAAAASo4/fW_MB2En-bQ/s1600/DSCF8310.JPG" height="240" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-JrQ8BAiu9Ko/VOsXHxaHF_I/AAAAAAAASpA/kvoJ9rY4b64/s1600/DSCF8312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JrQ8BAiu9Ko/VOsXHxaHF_I/AAAAAAAASpA/kvoJ9rY4b64/s1600/DSCF8312.JPG" height="240" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Seclahck7qM/VOsXNO7Z11I/AAAAAAAASpI/eROzYa43bKs/s1600/DSCF8314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Seclahck7qM/VOsXNO7Z11I/AAAAAAAASpI/eROzYa43bKs/s1600/DSCF8314.JPG" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-aBQtPgI65no/VOsXSp9ukSI/AAAAAAAASpQ/a2GDttT4XDI/s1600/DSCF8316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-aBQtPgI65no/VOsXSp9ukSI/AAAAAAAASpQ/a2GDttT4XDI/s1600/DSCF8316.JPG" height="240" width="320" /></a></div>
<br />
Heat your stove top grill to piping hot until it smokes,smear some olive oil on both sides and grill for 5-6 minutes per side depending how you want your burger cooked. Et voila!!<br />
<br />
Enjoy something you may not have thought of.<br />
Stelio</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0tag:blogger.com,1999:blog-1980370806958721070.post-50353501897937308012015-03-05T16:58:00.001+02:002015-03-05T18:03:08.599+02:00Chards With Black Eyed Peas And Stuffed Vine Leaves.<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2N0-J181P6Q/VPhhRBxqGeI/AAAAAAAASvs/7j_HbGpaFw0/s1600/DSCF8392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2N0-J181P6Q/VPhhRBxqGeI/AAAAAAAASvs/7j_HbGpaFw0/s1600/DSCF8392.JPG" height="355" width="400" /></a></div>
<br />
<b><span style="font-size: x-large;">C</span></b>hards are delicious, green leafed and excellent for the health....<br />
<br />
<a name='more'></a><br />
Slightly sauted chards without their stems with roughly sliced onions, add them to already boiled black eyed peas together with sun dried tomatoes and feta cheese and you get a lovely warm salad.<br />
<br />
Chards are called Blett in French, Seskoula in Greek and Sal'k in Arabic so it should be easy to find them in English, French,Greek or Arabic speaking countries.<br />
<br />
<b><u>Ingredients:</u></b><br />
<br />
<ul style="text-align: left;">
<li>400 gr chards, very well washed stems cut off, cut in two or three parts by hand.</li>
<li>200 gr sun dried tomatoes, drained from their oil, cut in bite size pieces.</li>
<li>200 gr feta cheese.</li>
<li>300 gr black eyed peas boiled (no need to soak overnight) </li>
<li>1-2 bay leaves with the boiling black eyed peas.</li>
<li>1 onion roughly sliced.</li>
<li>6 T extra virgin olive oil.</li>
<li>2 T prepared mustard.</li>
<li>1 T oregano.</li>
<li>Salt and pepper to taste.</li>
</ul>
<div>
<b><u>Method:</u></b></div>
<div>
<ul style="text-align: left;">
<li>Prepare the vinaigrette by mixing the olive oil, parepared mustard, oregano, salt and pepper.Set aside.</li>
<li>Cut off stems of the chards.</li>
<li>Wash chards very well till no earth comes out of them.</li>
<li>In the meantime boil the black eyed peas till soft, drain.</li>
<li>Saute the onions and chards till soft.</li>
<li>In a large bowl throw in boiled black eyed peas, sauted chards and onions, sun dried tomatoes, break in the feta and mix.</li>
<li>Finally add the vinaigrette sauce and mix well, taking care not to pulverize the feta.</li>
<li>Serve warm or cold as preferred.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-_Pl8O6jkbuU/VPhhag5OVFI/AAAAAAAASv0/5pBNgvHt3ko/s1600/DSCF8390.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-_Pl8O6jkbuU/VPhhag5OVFI/AAAAAAAASv0/5pBNgvHt3ko/s1600/DSCF8390.JPG" height="294" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I think it looks like Mickey Mouse!!<br />
<span style="text-align: left;"><br /></span></td></tr>
</tbody></table>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-RehJJd4LKE0/VPhhLBXpovI/AAAAAAAASvk/h2sC_Ow_BvQ/s1600/DSCF8394.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-RehJJd4LKE0/VPhhLBXpovI/AAAAAAAASvk/h2sC_Ow_BvQ/s1600/DSCF8394.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8000001907349px; text-align: left;">Tip: I personally included some rice only stuffed vine leaves bought ready per serving.</span></td></tr>
</tbody></table>
<div>
Enjoy,</div>
<div>
Stelio</div>
</div>
Stelios Mamatishttp://www.blogger.com/profile/04803948739560159594noreply@blogger.com0