tag:blogger.com,1999:blog-77393649686658719902024-03-05T04:09:05.904-05:00It All Tastes Greek To MeMediterranean Food and more..Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comBlogger133125tag:blogger.com,1999:blog-7739364968665871990.post-787143145786539512014-11-24T13:58:00.000-05:002014-11-24T14:10:07.673-05:00Orange Bread with 2 Icings (Nutella - Orange)<div dir="ltr" style="text-align: left;" trbidi="on">
Try this surprisingly easy, aromatic, delicious orange bread and indulge with a smile welcoming this gorgeous festive season ;)<br />
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<b><u>Ingredients</u></b><br />
<br />
3 cups all purpose flour<br />
3/4 cup sugar<br />
4 tsp baking powder<br />
1 1/2 tsp salt<br />
1/2 tsp ground glove<br />
the zest of 2 oranges<br />
1/3 cup cold butter cubed<br />
2 eggs<br />
juice of 3 large oranges<br />
<u>For the nutella icing</u><br />
2 tbsp nutella<br />
1 tsp hot milk<br />
<u>For the Orange Icing</u><br />
3 tbsp orange juice<br />
1 cup icing sugar<br />
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<b><u>How to make</u></b><br />
<br />
Preheat the oven to 350 degrees.<br />
Grease and slightly flour a wreath spring form.<br />
Using a bowl mix the flour with the sugar, baking powder, salt, glove and orange zest.<br />
Add the cold butter cubes and work with pastry dough utensil or two knifes or with your hands to create a fine crumb mixture.<br />
Whisk the eggs and add the orange mixture. Mix well.<br />
Pour the egg mixture to the flour mixture and mix using a spoon.<br />
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Add the batter into the spring cake form and bake your bread for 30 - 35 minutes.<br />
Leave inside the form for 10 minutes, remove from the pan and transfer to a rack to cool.<br />
Icings<br />
Combine the nutella with milk and drizzle over the cooled cake.<br />
Combine the orange juice with the icing sugar (add gradually) and drizzle over the cooled cake.<br />
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Enjoy!<br />
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Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-63870534096872265882014-06-20T12:01:00.000-04:002014-07-14T11:56:36.539-04:00Watermelon, Feta and Shrimp Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a name='more'></a><br />
Say welcome to summer this weekend with this refreshing light salad.<br />
The watermelon and feta combination is a very common in Greece, putting these two ingredients together, adding the elegant shrimp and spicy red onion will get you this amazing summery salad, to enjoy and declare happily "Summer is here!"<br />
Now the interesting stuff is the different temperatures of the ingredients, especially the watermelon should be very cold and the shrimp hot from the pan ;)<br />
<b><br /></b>
<b>Watermelon, Feta and Shrimp Salad</b><br />
<br />
<b><u>Ingredients</u></b> (4 persons)<br />
<br />
16 large shrimp, cleaned and deveined<br />
1 teaspoon olive oil<br />
1 medium english cucumber sliced <br />
1 cup watermelon cut into bite-sized pieces<br />
150 gr feta cheese, cut into bite-sized pieces<br />
1/2 red onion sliced<br />
1/2 cup fresh mint chopped<br />
2 tablespoons extra virgin olive oil<br />
juice of one lime<br />
Salt n lots of freshly ground pepper<br />
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<br />
<b><u>How to make</u></b><br />
<br />
Season the shrimp with salt and pepper.<br />
Place a nonstick frying pan over medium heat and add a teaspoon of olive oil. When the oil is hot, add the shrimp and cook 1-2 minutes per side. Keep aside.<br />
Use a salad bowl and add all the ingredients of the salad, add the shrimp,squize the lime, add salt and pepper and serve immediately.<br />
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Enjoy! </div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-90213979527376487972014-06-11T13:45:00.000-04:002014-06-20T11:25:34.700-04:00The Greek Pie - Make your own Phyllo Dough<div dir="ltr" style="text-align: left;" trbidi="on">
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<a name='more'></a>There was a huge table inside every kitchen in Greece.<br />
My height as a kid allowed me to see that this wooden large table had lion feet.Pretty exciting, for a kid.. I was under that table most of my "in home" day.<br />
There were more than one woman rolling phyllo on top of that table (daughter, mother, grandmother, aunts, neighbors and beyond..) and together they were making all sorts of delicacies. It was the busiest table inside the house.<br />
Home made phyllo has nothing to do with the premade phyllo we are usually buying. Especially for people living outside Greece the fact that you can't find a good premade phyllo, it's just a tragedy .<br />
The procedure is not that hard, it sounds something different and it is, it's taking some time, some effort but when you finish you will have the most delicious, elastic, crunchy and moist phyllo pastry.<br />
The traditional rolling pin for phyllo dough is thin and long. Τhis pin helps rolling a very thin and very large phyllo sheet. Here in Toronto I dont have the traditional one, so I'm using a standard rolling pin.<br />
Making phyllo is fun, find a friend to make it together and enjoy! ;)<br />
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<b><u>Ingredients (a round medium-sized pan)</u></b><br />
<br />
<u>For the filling</u><br />
1 tablespoon olive oil<br />
1 onion, chopped<br />
3 chopped leeks (white and tender green parts)<br />
4 tablespoons chopped dill <br />
400 g fresh or frozen spinach *<br />
300 g crumbled feta cheese <br />
1/2 cup Greek yogurt<br />
2 or 3 eggs<br />
Salt - Pepper<br />
<u>For the phyllo pastry</u><br />
Approx. 4 cups all-purpose flour (sifted)<br />
1 cup cold fizzy water, seltzer or water<br />
2 tablespoons white vinegar (substitute lemon juice or unflavored alcohol) <br />
1/4 cup extra virgin oil<br />
1 teaspoon salt<br />
Olive oil and more flour as needed<br />
<br />
<br />
<b><u>How to make</u></b><br />
<br />
Place a large skillet over medium to high heat and when the pan is hot add 1 tbsp of olive oil. When the oil is hot add the onions, leeks, cook for 1-2 minutes and add the spinach. Add salt and pepper and remove from heat add the fresh dill, stir and set aside to cool completely. <br />
Add the feta cheese, Greek yogurt, eggs, salt, pepper. Mix well.<br />
Keep the filling in the fridge until its time to use it.<br />
Grease a round pan with olive oil.<br />
Place the sifted flour into a bowl and add the soda or water, vinegar, salt, olive oil and mix using a spoon ( you can use a stand mixer to do all the job for you). When the dough begins to gather around the spoon like a ball then transfer to a floured surface and knead by folding the dough several times (keep your hands floured at all times) until smooth and soft.<br />
If you think that the dough is tight, add some water (add drops of water and knead).<br />
Cover the dough with a clean towel and let it rest in room temperature for 15 – 20 minutes.<br />
Cut the dough in to 27 small pieces a little smaller than the size of a tennis ball. Knead every piece for a while and cover them. Let them rest for 5 min.<br />
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Take one piece of dough and using a rolling pin roll the dough into a 5 inch (12-13 cm) round disc. Brush it on top with olive oil and set aside. Roll another piece, same size, brush with oil and put it on top of the first one. Roll the third and last one, don’t brush it with oil, just roll and put it on top of the other two.<br />
<i><b>This 3 layer disc will be your one sheet of phyllo dough. </b></i><br />
Roll the 3 layer disc together using a rolling pin, slowly with patience until it gets thin like one phyllo. Rotate as needed and keep the working surface floured. The phyllo should have the size of your pan. Place the phyllo inside your greased pan and brush it with some olive oil.<br />
No need to worry about holes in your homemade phyllo, they are slightly visible at the end.<br />
Continue again roll 3 pieces of dough, brush olive oil between them and then roll them together into one phyllo sheet.<br />
Put 5 phyllo sheets on the bottom of the pan, add the filling of the pie and cover with the other 4 sheets, brushing extra virgin olive oil between them.<br />
Fold or cut the extra dough around the sides, cut your pie into pieces before baking and bake on the last rack of the oven for 45 – 50 minutes. Remove from oven and let it cool before cutting.<br />
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Enjoy! </div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-84501125947220861732014-05-20T18:48:00.000-04:002014-06-11T13:46:04.748-04:00Briam - Greek style mixed Summer Vegetables<div dir="ltr" style="text-align: left;" trbidi="on">
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<a name='more'></a><br /><br />
Such a simple recipe, all you have to do is mix some seasonal vegetables, make a tomato sauce and bake them alltogether. Simple but delicious, nutritious, heart lifting summer meal.<br />
In Greek Cooking it's very important to play seasonal. I know that in the times we are living on the idea of seasonal cooking sounds utopic but there is nothing like the fresh seasonal eggplant, zucchinis, tomatoes, peaches, cherries, watermelons...<br />
Everybody knows... my heart belongs to summer!<br />
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<u><b>Ingredients</b></u><br />
<br />
<u>Vegetables</u><br />
2 - 3 zucchinis sliced <br />
1 large eggplant or 4 small eggplants cut into slices<br />
2 potatoes, cut into slices and then into pieces about the same size as the previous vegetables <br />
2 red sweet peppers sliced<br />
5-6 tablespoons grated kefalotyri cheese or parmesan cheese <br />
<u>Tomato sauce</u><br />
6 tablespoons extra virgin olive oil <br />
1 red onion, finely chopped <br />
Salt - pepper <br />
1 - 2 clove garlic minced<br />
2 ripe tomatoes grated<br />
1 tomato cut into small pieces (you can use 5 - 6 tablespoons of canned diced tomatoes) <br />
1 teaspoon dried oregano <br />
3 tablespoons chopped fresh parsley <br />
2 tablespoons chopped fresh mint <br />
a pinch of sugar <br />
<br />
<br />
<u><b>How to make</b></u><br />
<br />
Season the eggplant and zucchini slices with salt, set aside.<br />
Cut the potatoes and put them in a bowl filled with water. <br />
Start the sauce, place a sauce pan over medium – high heat and when the pan is hot add the olive oil. Add the chopped onion, salt and pepper. When the onions get translucent add the garlic. Stir briefly and add the crushed tomatoes and the small pieces of tomato. Bring to a boil and add dried oregano, salt, pepper and sugar. Taste for flavor and turn down the heat to low. Allow the sauce to simmer for 15 minutes and then add the parsley and mint.<br />
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Preheat the oven to 350 degrees. <br />
Grease a baking pan with some oil. <br />
Using paper towels, wipe off the salty juices from the eggplants and zucchini slices. Alternately start and lay the vegetables inside the pan, but vertically k slightly sideways adjacent to one another.<br />
Pour the sauce over the vegetables and sprinkle with the grated cheese. Bake for one hour and serve with feta cheese and fresh bread.<br />
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Enjoy!</div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-29642972854910646852014-04-26T13:04:00.001-04:002014-05-20T19:10:39.388-04:00Lamb with Greens (Fricassee)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a name='more'></a>Super Easy and delicious classic Greek dish.<br />
You can use any
kind of greens that you like ( spinach, kale, etc) although
traditionally it is made using romaine lettuce and wild greens.<br />
Say hello to Spring with this wonderful classic!<br />
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<b><u>Ingredients (5-6 servings)</u></b><br />
<br />
800 g lamb cut into pieces (shoulder blade or arm chops bone in)<br />
3 tablespoons olive oil<br />
6 - 8 green onions, chopped<br />
1 red onion, chopped<br />
2 stalks celery, chopped<br />
2 cloves garlic minced<br />
4 romaine lettuce heads roughly chopped(remove outer leaves)<br />
1/2 bunch of parsley, finely chopped<br />
Salt - Pepper<br />
1 egg yolk and one whole egg<br />
1 lemon<br />
2 tablespoons yogurt<br />
1 tablespoon mustard<br />
1 tablespoon chopped fresh rosemary<br />
3 tablespoons chopped fresh dill<br />
<br />
<b><u>How to make</u></b><br />
<br />
Rinse and pat dry the lettuce leaves using a paper towel. Season the meat with salt and pepper.<br />
Place a large saucepan over medium high heat and add the two tablespoons of olive oil. <br />
When the oil is hot place the lamb pieces in the pot until well browned, turning once. Remove the lamb from the pot and set aside, cover with foil.<br />
Add 1 tablespoon of olive oil in the same pot and add the spring onions, onion and celery. Stir and cook until the vegetables are soften and add the garlic. Stir and add the lamb pieces and the finely chopped rosemary. Add 1 1/12 cup of water, bring to a boil and lower the temperature to low and simmer the food covered for 1 hour.<br />
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Roughly chop the lettuce and add it to the pot. Very soon the lettuce will be wilted (releasing its water so be aware of the water you 'll add ahead of the greens)<br />
Mix well with a wooden spoon for a few minutes to wilt and simmer with the lid open for 10 minutes.<br />
Remove the pot from the heat and prepare the egg and lemon sauce beating the yolk and egg with lemon juice, yogurt, mustard and dill.<br />
Using a ladle collect some liquid from the pot and add it slowly inside the bowl with the egg and lemon whisking using a fork. Continue with more liquid, whisking the sauce until the eggs are tempered ( the sauce should have the same temperature with the food inside the pot).<br />
Add the sauce into the pot, shake well using the pot handles and return to medium heat for a minute or so, we want just a simmer. Remove from heat and serve the fricassee with feta cheese and fresh bread.<br />
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Enjoy! </div>
Erihttp://www.blogger.com/profile/15254168365825646478noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-45190038375410269642014-01-29T16:51:00.001-05:002014-04-03T23:10:10.883-04:00Chocolate Salami (Kormos) with Roasted Coconut and Cassius<div dir="ltr" style="text-align: left;" trbidi="on">
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<a name='more'></a><br /><br />
<b><u><a href="http://eri-captaincook.blogspot.ca/2013/07/blog-post_30.html" target="_blank">In Greek</a></u></b><br />
<b><u><br /></u></b>
<br />
Now here is a recipe that is very popular in Greece especially the last 20 years.<br />
I remember when I was a kid that this dessert along with the marbled bundt cake was in every house I was visiting...<br />
So... cute, delicious memories..<br />
In this recipe I use coconut which I love, accompanied with cassius nuts.<br />
The dessert "kormos" is so simple and fast although you have to wait for the dessert to nicely set inside the freezer so you can cut it into slices.<br />
<b><u><br /></u></b>
<b><u>Necessities</u></b><br />
<br />
2/3 cup sweetened coconut<br />
1 cup cassius roasted and unsalted<br />
200 gr butter or vegetable margarine<br />
1 can sweetened condensed milk<br />
6-8 tbsp cocoa powder sifted<br />
a pinch of salt<br />
1 tbsp vanilla extract<br />
2 tbsp brandy<br />
1 1/2 plain vanilla cookies<br />
<br />
<b><u>How to make</u></b><br />
<br />
Preheat the oven to 350F/180C.<br />
Cover a sheet pan with parchment paper and sprinkle the coconut. Bake for 5 minutes until it gets a light brown color, be careful though because it can be from toasted to burned really fast. Remove from the oven and let aside.<br />
Bake the cassius peanuts for 5 minutes, set aside.When they are completely cold, cut them into small pieces using a knife.<br />
Cut two pieces of parchment paper (size A4 or a little bigger than that) and place the one on top of the other.<br />
Melt the butter in medium heat, add the condensed milk and vanilla extract. Stir and add the sifted cocoa powder and salt. Stir until well combined and remove from heat.<br />
Crush the cookies using your hands and add into the mixture. Add half and half of the portions of coconut and cassius.<br />
Pout the mixture making a "salami" on top of the two parchment papers and we roll the paper twisting the ends.<br />
Store in the freezer for at least 3 hours before serving.<br />
serve with vanilla ice cream and more of the roasted coconut and cassius for garnish.<br />
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Enjoy!</div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-23580587695045711922014-01-21T17:45:00.000-05:002014-01-28T23:13:13.616-05:00Easy Ham & Cheese Phyllo pie<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://eri-captaincook.blogspot.ca/2013/11/blog-post_21.html" target="_blank"><u><b>(In Greek) </b></u></a><br />
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Happy new year my friends, I wish that this year will be better than
the last one, peaceful but fun, a rich soil for good things to grow.<br />
Now the truth is that for me it doesn't seem to be close to my wishful thoughts but then again... Its still January!<br />
Today
I have a delicious, super easy and kid friendly phyllo pie, the one
that i usually make when I don't have too much time to make my own
phyllo (but I will show you how in a future post).<br />
Most of the kids will love this pie and the good thing is that you can choose your "toppings" accordingly.. to suit your tastes.<br />
Easy Ham and Cheese Phyllo Pie<br />
<br />
<u><b>Ingredients</b></u> <br />
<br />
2 tbsp of olive oil for the pan<br />
50 gr butter<br />
Half packet of phyllo pastry (plain or country style preferred) in room temperature<br />
6 eggs in room temperature<br />
½ cup of milk<br />
¾ cup Greek yogurt<br />
200 gr cream cheese in room temperature<br />
200 gr feta cheese<br />
300 gr of Gruyere or Gouda or any medium sharp cheese<br />
Apprx 1 cup of diced ham, smoked turkey or mortadela <br />
A pinch of nutmeg<br />
A touch of salt<br />
Freshly ground black pepper<br />
½ cup bubbly water or club soda<br />
<br />
<u><b>How to make</b></u><br />
<br />
1. Gather all the things you’ll need for the recipe on top of your counter and let them warm up a bit.<br />
2. Using a small pot melt the butter in low temperature, set aside.<br />
3. Preheat the oven to 380 F<br />
4. Use the olive oil to grease the pan.<br />
5. In a big bowl mix the eggs using a whisk, and add the milk, yogurt, cream cheese and all the other cheeses. Mix and add ham, a pinch of nutmeg, pepper and just a little salt because the pie is cheesy salty. Finally add the bubbly water and stir just enough. Set aside<br />
6. Take one phyllo pastry and just squish it gently and place inside the pan. Take another one and squish and place loosely beside the first one and repeat (See photos). The phyllo pieces should not be to tight with each other.<br />
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7. Pour the wet cheesy mixture on top of the pan and using a spoon spread it so it goes everywhere ;)<br />
8. Bake in the middle of the stove for 40 – 45 minutes until its brownish and bubbly.<br />
9. Let it cool for 10 minutes and cut into pieces.<br />
10. Enjoy ;)<br />
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Hugs and Kisses! <br />
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<br /></div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-68711977959673941722013-06-21T18:04:00.001-04:002013-08-06T10:04:09.588-04:00Greek Yogurt Cheese Pies (Kourou Tiropitakia)<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<a name='more'></a>Welcome!<br />
Summer is here!<br />
I’m chilling under the sun and I swear I can smell the sea..<br />
Mind games.<br />
I decide that I have the sea within me.<br />
First day of Summer I hope you’re having the fun you deserve.<br />
Today I;m going to give you the best recipe (thus far) for Greek Cheese Pies (kourou) that I have come up with. <br />
They
have the most simple and delicious filling and a healthy, light, crispy
yogurt crust that everybody loves. They are suitable even for younger
children.<br />
<br />
<u><b>Ingredients</b></u> (18-22 pies depends on size)<br />
<u>For the dough</u><br />
½ cup extra virgin olive oil <br />
½ cup yoghurt <br />
½ cup cold water <br />
1 egg <br />
salt - pepper <br />
1 cup all-purpose flour <br />
1 cup whole wheat flour <br />
1 teaspoon Baking Powder<br />
<u>For the filling</u><br />
½ cup cream cheese <br />
½ cup feta cheese crumbled<br />
1 egg <br />
a dash of pepper<br />
1 egg yolk diluted with 1 tablespoon of water to coat <br />
some sesame seeds (optional)<br />
<br />
<u><b>How to make</b></u><br />
<br />
Using a bowl mix the oil with yogurt, water and egg using a whisk. <br />
In another bowl mix flour with Baking Powder , ½ teaspoon salt and a little pepper (sometimes I add a little turmeric - Curcuma).<br />
Gradually add the flour mixture to the oil and mix with a spoon. <br />
When the dough starts to gather around the spoon leave aside, flour your hands and fold the dough inside the bowl (or on top of a floured surface), adding spoonfulls of flour mixture until you have a soft dough. Cover with towel and set aside 10 minutes. <br />
In a bowl mix the cream cheese with feta cheese. Add the egg and mix well. Taste and add pepper. <br />
Cut a piece of the dough (size of a small apricot) and press it inside your palms to make a thin dough base. Add a tsp of the filling and close the dough so the little pies look like half moons.<br />
Close them using a fork or fold the ends using your fingers.<br />
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If you find it easier you can roll the dough using a rolling pin and using a cup cut circles and make the pies. This way your pies will be all the same size and looking. <br />
I like to do it the other way but I got used to it. <br />
Continue with the rest of the pies and just before baking , brush them with the egg yolk - water mixture. Sprinkle sesame seeds.<br />
Bake for 25 minutes in a preheated oven at 350 F (180 C) degrees.<br />
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Have a fun weekend!! </div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-30518695675526306362013-06-06T12:55:00.003-04:002013-08-06T10:04:50.827-04:00Summery Tortellini Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a name='more'></a><br /><br />
I’m writing summery and I am just avoiding to look outside the window
because today the weather here is nothing like summer. We have 14
Celsius degrees, strong winds and grey grey sky.<br />
But what’s really
matter is that the Sun will be out tomorrow and summer is approaching
fast even to the northern part of Canada. <br />
Today I have a very
simple but hearty salad full of Mediterranean flavors, great for
backyard barbecues and parties, portable, kid friendly and absolutely
delicious. <br />
Prepare that picnic basket and let’s hit the road!<br />
<br />
<u><b>Necessities </b></u><br />
<br />
1 package of spinach and ricotta stuffed tortellini <br />
2 medium tomatoes diced <br />
1/2 cucumber peeled and diced <br />
1/2 red onion chopped <br />
10 olives chopped <br />
1/3 cup chopped mint <br />
1/3 cup chopped basil <br />
1/3 cup fresh cilantro or parsley chopped <br />
120g feta cheese crumbled <br />
4 tablespoons olive oil <br />
1 teaspoon red wine vinegar <br />
1/2 lime juice and zest <br />
1 teaspoon dried oregano <br />
Salt - Pepper <br />
2 tablespoons pine nuts <br />
<br />
<u><b>How to make</b></u><br />
<br />
In a frying pan saute gently over medium heat pine nuts until fragrant (about 2 minutes). <br />
Boil the tortellini according to the package directions. <br />
Keep your heat to medium so the tortellini wont open while boiling. <br />
Drain and rinse with plenty of cold water to stop the cooking process and keep them al dente. <br />
Using a fork, beat together the olive oil with the vinegar, juice and zest of lime, oregano, salt and pepper. <br />
Stir in salad all the vegetables and herbs, add the tortellini and crumble the feta. Drizzle with vinaigrette and serve immediately or keep it in the fridge for 24 hours tops. Top with Pinenuts before serving.<br />
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Enjoy!</div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-51114672078569841852013-03-25T10:21:00.001-04:002013-03-27T15:10:32.126-04:00Spinach and Cheese tartlet Nests <div dir="ltr" style="text-align: left;" trbidi="on">
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<a name='more'></a><br />
<a href="http://eri-captaincook.blogspot.ca/2012/04/blog-post_04.html" target="_blank"><u>(In Greek) </u></a><br />
Today I have a very simple and fun appetizer for your Easter table.<br />
I want to wish you happy Easter and enjoy spring and nature this weekend.<br />
If
you’ve never worked with shredded phyllo dough before, believe me it’s
so easy, I mean it’s just shredded phyllo and it’s really convenient.<br />
The rule that you have to follow is just to cover the Kataifi (shredded phyllo dough) with a wet towel so it wont dry out.<br />
So enjoy and happy Easter everyone!<br />
<br />
<u><b>Ingredients (6 tartlets)</b></u><br />
250 gr kataifi (shredded phyllo dough) thawed <br />
1 teaspoon oregano <br />
1/2 cup extra virgin olive oil <br />
<u>Filling</u><br />
3 tablespoons extra virgin olive oil <br />
1 leek, white and tender green part, chopped and rinsed <br />
4 spring onions, finely chopped <br />
300 g spinach, washed and chopped <br />
1/2 cup chopped dill <br />
2 eggs <br />
300 g crumbled feta cheese <br />
6 cherry tomatoes cut in twos. <br />
<br />
<u><b>How to make</b></u><br />
<br />
Place a skillet over medium heat, add olive oil and saute the onions and leeks. When the vegetables are softened add the spinach and stir to get everything wilted. Add salt and pepper and sprinkle with dill. Remove from heat. <br />
Preheat oven to 350F (180C) degrees. <br />
Using a baking sheet place the shredded phyllo and using your hands pull and open the shredded phyllo untill you have something like very thin noodles.<br />
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<br />
Add the half cup of olive oil, dried oregano and mix well to coat the shredded phyllo. Cover with a wet towel.<br />
Now let’s go back to the filling, add the cheese and beaten eggs. Stir well.<br />
Grease 6 ramekins and take a portion of kataifi. Form a nest inside the ramekin and add portion of the filling<br />
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<br />
Continue with the rest of the ramekins.<br />
Bake for 25 to 30 minutes until the shredded phyllo turns to a nice golden brown color.<br />
When cooked, remove from heat and let them cool inside the ramekins for 10 minutes, run a knife around the edge of the tartlets and using a clean towel invert the ramekins to unmold.<br />
Decorate with cherry tomatoes.<br />
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Enjoy, have fun and great family time! </div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-88604785022298088992013-03-21T11:08:00.000-04:002013-03-25T10:21:46.587-04:00Bougatsa with sweet Custard (Greek Sweet phyllo pie) <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<a name='more'></a>It's me!<br />
For all of those who wonder where I've been, <a href="http://eri-captaincook.blogspot.ca/" target="_blank"><u><b>my Greek Food Blog</b></u></a>
is taking most of my time, if you guys want to see more recipes from me
you can follow my Greek blog which is been updated 3 times a week. I
know that it's weird using the translate button, but anyways, if you
want take a look you're so welcome!<br />
Of course I will continue to update this english Version of Captain Cook every time that I can.<br />
Today I have a recipe for the most famous and delicious breakfast in Greece, Bougatsa!<br />
You can prepare the cream in advance and just fold and bake the Bougatsa Saturday or Sunday Morning!<br />
<br />
<u><b>Ingredients 9 to 10 servings</b></u><br />
<br />
6 sheets phyllo pastry<br />
1/2 cup melted butter <br />
For the cream <br />
1 liter milk <br />
3 tablespoons butter <br />
1/2 cup fine semolina <br />
1/2 cup plus 1 to 2 tablespoons sugar <br />
A pinch of salt <br />
1 teaspoon vanilla <br />
2 eggs <br />
<br />
<u><b>How to make</b></u><br />
<br />
Using a saucepan, warm the milk slightly. <br />
Using another saucepan place over medium heat, add the melted butter and add the semolina. <br />
Stir occasionaly and cook semolina until it gets some color about 4 – 5 minutes. <br />
Pour the hot milk with caution and mix using a whisk. Add the sugar, salt and vanilla. <br />
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Cook and stir until the cream thickens (about 10 to 15 minutes) and coats the back of a spoon. <br />
When the custard is ready, remove from heat, stir for 1 minute and add the eggs one at a time whisking vigorously until incorporated into the cream. <br />
Set aside to cool off and then transfer it to a bowl to cool. Cover with plastic in direct contact with the cream. <br />
Preheat the oven to 380 F. <br />
Use a pot and add half cup of butter over low heat to melt. <br />
On a work surface place a phyllo pastry and brush it with butter. Put another one on top and brush butter again. In the center of your rectangle made by phyllo sheets, add about a cup of cream.<br />
You can spread it a bit but keep in mind that you will fold the sheet like a folder.<br />
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<br />
Fold the top of the one phyllo sheet, then fold the bottom, butter and fold the sides. <br />
Brush the entire package with butter. <br />
Turn it upside down and fold the second phyllo pastry like the first one. <br />
Brush with butter and place the “packet” (open side down) on a baking sheet covered with parchment paper.<br />
Bake for 35 – 40 minutes or until it gets a nice golden color.<br />
When it’s ready, let the packets cool down a bit and cut the all packet into pieces.<br />
Sprinkle with powder sugar and ground cinnamon.<br />
<br />
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<br />
Enjoy!!</div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-84702814323377214492013-01-28T11:04:00.002-05:002013-03-01T12:27:46.604-05:00Vegan Chocolate Chip Banana Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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Last week it was too cold here in Toronto. <br />
It’s my second winter here and it’s colder and snowier than the last one. <br />
It was bad for 3 days I think. -15 Celsius 5 Fahrenheit..<br />
So you know, it’s nice to stay inside and enjoy the warmth, watching the snow through the window, baking… <br />
Well I wanted to bake but when it’s so cold outside who’s gonna remember to bring some eggs? <br />
So I didn’t have eggs and I made these vegan chocolate chip banana muffins and they were deeeeeeelicious!!!<br />
<br />
<u><b>Ingredients (12 medium muffins)</b></u><br />
<br />
1 cup all-purpose flour <br />
1 cup whole wheat flour <br />
1 1/2 tsp baking powder <br />
1 tsp baking soda <br />
3/4 cup chocolate chips <br />
1/4 tsp salt <br />
1 tsp cinnamon <br />
2 ripe bananas mashed <br />
2 tablespoons peanut butter (room temperature) <br />
1 tablespoon olive oil <br />
1/2 cup brown sugar <br />
2 tablespoons white sugar <br />
1 teaspoon vanilla extract <br />
100 ml almond milk or oat milk or soy milk or rice milk or water<br />
<br />
<u><b>How to make</b></u><br />
<br />
Preheat the oven to 190C (375F).<br />
Using a bowl mix the flours with the baking powder, baking soda, cinnamon, chocolate chips and salt. <br />
Using an electric mixer set in medium speed, beat the banana pulp with the sugars, oil and peanut butter. Add the vanilla extract.<br />
<br />
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<br />
Slowly add the milk and flour alternatively and mix just until well combined.<br />
Using a tablespoon add mixture to the cupcake papers until ¾ full. <br />
Bake for 20 minutes until puffed and golden.<br />
Leave them to cool inside the pan for 5 minutes, then remove them and place them on a rack to cool completely. <br />
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<br />
Enjoy!!!</div>
Erihttp://www.blogger.com/profile/15254168365825646478noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-26154078958988843252013-01-21T11:09:00.001-05:002013-01-25T16:37:22.673-05:00Braised Pork with Leeks and Mushrooms<div dir="ltr" style="text-align: left;" trbidi="on">
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<a name='more'></a><br /><br />
This dish is inspired by classic Greek recipes.<br />
Juicy, melt in your mouth, pork braised with leeks and mushrooms in a spiced tomato sauce.<br />
You
should add the peppers just a few moments before serving, so that they
keep their crunchiness. This way they’re adding a different texture to
the dish. <br />
You can accompany with rice, mushed potatoes, fries or just a nice crusty bread.<br />
Don’t forget the wine!<br />
<br />
<u><b>Ingredients (4 - 5 people)</b></u><br />
<br />
400 to 500 gr (1 lb) lean pork cut into pieces<br />
2 tablespoons olive oil <br />
1 onion, chopped <br />
1 bay leaf <br />
1/4 ground allspice<br />
1 clove garlic minced <br />
1 stalk celery, chopped <br />
100 ml red wine <br />
4 tablespoons crushed tomatoes <br />
3 leeks (white and tender green parts) chopped<br />
10 mushrooms sliced (You can use canned, drain and rinse them) <br />
1/2 yellow bell pepper and 1/2 green or red pepper<br />
sugar A pinch ( optional ) <br />
Salt - Pepper<br />
<br />
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<br />
<br />
<u><b>How to make</b></u><br />
<br />
Rinse the meat and pat dry. <br />
Place a large frying pan or wide saucepan over medium-high heat and add the olive oil. When the oil is hot add the meat and let them get some color on both sides. Remove from pan and keep it aside. To the drippings of the pan add the onion, celery, salt, pepper, bay leaf and allspice. Stir for a while and when the vegetables are soften add the garlic.<br />
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<br />
Stir and add the wine. Deglaze the pan scrubbing the bottom of the pan with a wooden spoon and add the crushed tomatoes. Stir, return the meat to the pan, and add water just to cover the meat. Cover and bring to a boil. Reduce the heat to low and simmer for one hour. <br />
Add the leeks and mushrooms. Stir, cover and simmer for another 20 – 30 minutes <br />
Remove the bay leaf, add the peppers and close the heat. <br />
Let it sit for 5 -10 minutes before serving.<br />
<br />
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<br />
Enjoy! </div>
Erihttp://www.blogger.com/profile/15254168365825646478noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-42468111721484681582013-01-14T22:40:00.000-05:002013-01-18T19:54:49.536-05:00Easy Fudge Cake with Chocolate Mousse and Cigarillos <div dir="ltr" style="text-align: left;" trbidi="on">
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Happy New Year Everyone!! It’s still January isn’t it?<br />
I wish to all of you all the happiness in the world, may this year be the happiest so far! <br />
I’m
feeling really positive this month (of course it’s January) but I was
waiting for this year to come because in a few months I’ll go for
vacations in Greece after 2 years of absence. I can’t wait, I’m thinking
about it all the time and until then, I enjoy life in Canada! <br />
So happy and sweet 2013 with this easy, decadent, rich fudge cake with silky chocolate mousse!<br />
<br />
<u><b>Ingredients (spring form 24 - 26 cm) Idea from <a href="http://www.tasteofhome.com/Recipes/How-To-Cook/How-to-Make-Chocolate-Truffle-Dessert" target="_blank">Taste of home</a></b></u><br />
<br />
<u>For the Fudge</u><br />
2 cups chocolate chips in (1 cup = 250ml) <br />
113 g butter into pieces <br />
3/4 cup brown sugar <br />
3/4 cup white sugar <br />
4 eggs <br />
1 teaspoon vanilla extract<br />
1 cup all-purpose flour <br />
a pinch of salt <br />
<u>For the chocolate mousse </u><br />
3 cups of chocolate chips<br />
2 cups heavy cream 35% <br />
6 tablespoons butter <br />
3 tablespoons vanilla extract <br />
14 to 16 chocolate cigarillos (same height as the cake)<br />
White chocolate for decor<br />
<br />
<u><b>How to make</b></u><br />
<br />
<u>For the Fudge </u><br />
Preheat the oven to 345F (175C) degrees.<br />
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Grease with butter the spring form and place parchment on the bottom.<br />
Using a double boiler melt 2 cups of the chocolate and butter. When melted, add both sugars and stir using a whisk. Remove from heat. <br />
Let it cool a little and add the eggs one by one stirring well between additions. Add the vanilla, stir and add the flour and salt. Stir.<br />
Add the batter to the spring form and bake for 35 to 40 minutes. The fudge is ready when you think that it is still a little liquid in the center. <br />
Let it cool in the form for 10 minutes on a rack.<br />
Remove the spring form and let it cool completely.<br />
Cut the Fudge in half (you can use the upper cut for cake pops, trifle) .<br />
<br />
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<br />
<u>For the chocolate mousse</u><br />
Using a double boiler melt 1 cup of cream with chocolate chips, butter and vanilla. Stir and remove from heat. Let cool slightly.<br />
Using an electric hand mixer whip the other cup of cream into whipped cream with soft peaks.<br />
Fill one piping bag with the ¼ of the chocolate mixture. Set aside.<br />
Take spoonfuls of chocolate mixture and spread on the fudge cake. A thin layer. <br />
Combine the rest of the chocolate mixture with the whipped cream, folding gently to create a soft mousse.<br />
Pour the mousse over the fudge cake, level the surface and chill for 3 hours. <br />
Remove the spring form and stick the cigarillos on the sides of the cake. Using the piping back decorate the cake with the chocolate frosting. You can add some nuts if you want, I used hazelnuts. <br />
Chill the ready cake for 1 hour before serving. <br />
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<br />
Enjoy!!! </div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-54052688517182693122012-12-12T11:12:00.000-05:002012-12-17T17:48:04.313-05:00Coffee, Cardamom and Double Chocolate Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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Here are my cookies that I sent this year for the Great Food bloggers
Cookie Swap, I didn't receive all my cookies yet, so I will post about
them later on.<br />
It was a pleasure to take place once again and contribute to raise some money for the "Cookies for kids cancer" <br />
I hope you are all enjoying the holiday season, XO<br />
<br />
<u><b>Ingredients (30 cookies)</b></u><br />
2 teaspoons instant coffee granules<br />
6 tablespoons water<br />
2 1/2 cups all purpose flour<br />
1 tsp Baking Powder<br />
1 teaspoon baking soda<br />
1 teaspoon ground cardamom <br />
1 teaspoon ground cinnamon<br />
a pinch salt<br />
1 cup butter soften<br />
1 cup brown sugar<br />
1 egg<br />
1 tsp vanilla<br />
1/2 cup dark chocolate bits<br />
1/2 cup white chocolate bits<br />
<br />
<br />
<u><b>How to make</b></u><br />
<br />
dissolve the coffe into the water and set aside.<br />
Using a bowl, combine the flour with the baking powder, baking soda, cardamom, cinnamon and salt, chocolate chips. Keep aside.<br />
Preheat oven to 350 F.<br />
Using an electric mixer beat the butter and sugar for 3 minutes. Add the egg mix and add the coffee and vanilla.<br />
cover two baking sheet with parchment, form balls, press slightly and lay them in the pan.<br />
Bake on middle rack for 12 to 14 minutes.<br />
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<br />
Enjoy! </div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-56957481302902951902012-12-05T11:17:00.000-05:002012-12-12T11:12:25.144-05:00Fabulous No Knead Cheese Bread <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2R2DHKmU2SimTyR5LTO5GrRv6_AoXE1LH3ckIEUE_jEbrBXeyAwbfpYXu0OA2tFtB6QFupqE-01Qse-lrAHl5qGXa6KQVw_CD9CJUh832b-oV4VYsbIgGqqi-nsjA4bVPNTux_pMoSxCL/s1600/pano_en.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2R2DHKmU2SimTyR5LTO5GrRv6_AoXE1LH3ckIEUE_jEbrBXeyAwbfpYXu0OA2tFtB6QFupqE-01Qse-lrAHl5qGXa6KQVw_CD9CJUh832b-oV4VYsbIgGqqi-nsjA4bVPNTux_pMoSxCL/s400/pano_en.jpg" width="334" /></a></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span><br />
<a name='more'></a><br /><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">All
over the Mediterranean people are making many savory breads and brioches every
time of the year and surely at holiday seasons. This is an unbelievable no
knead cheese bread that will blow your mind. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The only thing that’s needed is
patience.<br />You can
substitute and use any cheese you like, you can add ham or bacon you can add spices and
herbs of your choice, it’s such a versatile recipe. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I’m giving you the basic
one, hugs and kisses!</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><u>Ingredients (24cm springform)</u></b> (Adapted recipe from Anissa
Helou’s cookbook Savory Baking from the Mediterranean) <br />
<br />
4 teaspoons active dry yeast <br />
1
tablespoon honey <br />
3/4 cup
of warm water (pleasantly warm) <br />
3/4
teaspoon salt <br />
3 cups all-purpose
flour <br />
4
tablespoons butter, melted <br />
3 large
eggs at room temperature <br />
1/2 cup
lukewarm milk <br />
1/2
teaspoon pepper <br />
1 1/2 cup
kasseri cheese (you can use any sharp cheese you like, you can add some
parmesan too) <br />
1 cup
crumbled feta <br />
<br />
<b><u>How to make</u></b><br />
<br />
Using a bowl combine honey with the warm water. Stir and add the yeast. Stir
with fork or plunger and add one cup of flour with the salt. Mix well, sprinkle
a tablespoon of flour over the top, cover with plastic and let rise in a warm
place for 1 hour. This is our sponge.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMPqvD59ovrvAZpejyO4y3X-ghMga-bp_zPLJwZWtluTXBb2peGYtvUNpFn-Uaj8PnaWyPLyTHyY0TnaKjrCpDeqr_oF42utlQ42dh3I4fkxz2Y-NJQlcWhDKhhZhtEkbO7d8dDkC_U2o/s1600/prozimi_diadikasia_en.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMPqvD59ovrvAZpejyO4y3X-ghMga-bp_zPLJwZWtluTXBb2peGYtvUNpFn-Uaj8PnaWyPLyTHyY0TnaKjrCpDeqr_oF42utlQ42dh3I4fkxz2Y-NJQlcWhDKhhZhtEkbO7d8dDkC_U2o/s400/prozimi_diadikasia_en.jpg" width="400" /></a></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> <br />Using another large bowl add the
melted butter and add one by one the eggs. Add the sponge and mix using a whisk
until all the ingredients are well blended.<br />Gradually add the rest of the
flour adding milk in between additions, whisking until you have smooth and
thick batter.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii5O7njKtXAIDoa0-BqgpbDL2-SnBjMG9yzCuzrKF9grLXxZWgdBhGVkllhww1zICOyxt7qgF0HmGI30OjeOJ9X2tPsqL-9W0oYqH4Osn2QggTLj3WGN0nGgZ3D_YCCV18r8FGIdd1FLbe/s1600/deyteri_diadikasia_en.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii5O7njKtXAIDoa0-BqgpbDL2-SnBjMG9yzCuzrKF9grLXxZWgdBhGVkllhww1zICOyxt7qgF0HmGI30OjeOJ9X2tPsqL-9W0oYqH4Osn2QggTLj3WGN0nGgZ3D_YCCV18r8FGIdd1FLbe/s400/deyteri_diadikasia_en.jpg" width="400" /></a></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />Cover and let it rise for 1 hour.<br />Add the cheeses and some pepper
and fold using a spatula to incorporate the cheeses.<br />Butter your spring form pan. <br />Pour the mixture into the spring
form pan and lightly press on it with the back of a spoon or spatula to
distribute it evenly.<br />Cover with buttered plastic and
let it rise again about one hour.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPS0GsqwaYwR5LrJS9mQu9ipvEE5UHEupOSUjhc_C8IGLP2Tt4rToRwoVfZuHpPQGy9IiMTiysZ16xxH3ma5x92oe8rs5BSGd2WD01QjLhEXAirkZTYXQNXCG-sZEhZ0fGxWfq8V-M_9aD/s1600/telos_diadikasia_en.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPS0GsqwaYwR5LrJS9mQu9ipvEE5UHEupOSUjhc_C8IGLP2Tt4rToRwoVfZuHpPQGy9IiMTiysZ16xxH3ma5x92oe8rs5BSGd2WD01QjLhEXAirkZTYXQNXCG-sZEhZ0fGxWfq8V-M_9aD/s400/telos_diadikasia_en.jpg" width="400" /></a></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />Preheat the oven to 375 F,
uncover the bread and bake for 25 – 30 minutes until well risen and golden all over.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9SrHSSBO7FimFxi9rqJg3DqiXD8mb30OhzShqSF4rzAbJWM2_c9Xunq-cxy8tzBbXHxwhLIoRs9_0YN5bLs5w_lVLqgVx7yZf6_VNsfGONAFVju_iTaN7LOtj77AKDliSXZDuSWrDW4Of/s1600/mesi_en.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9SrHSSBO7FimFxi9rqJg3DqiXD8mb30OhzShqSF4rzAbJWM2_c9Xunq-cxy8tzBbXHxwhLIoRs9_0YN5bLs5w_lVLqgVx7yZf6_VNsfGONAFVju_iTaN7LOtj77AKDliSXZDuSWrDW4Of/s1600/mesi_en.jpg" /></a></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />Let sit for 15 minutes and then
unfold. Serve it warm or at room temperature.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmP2KMnr-sgVEbg9MajW_mMmH7giijUoKL9RT5W47JEunUnoUO84NQ93SN1iERs6rFTi6o7YaTdavDd5G-utbfigZaEWMBFDa23lJ5HStSXqf1TrCY5DsPAnPyiJFSwleW6Sf1iOjYYjn/s1600/telos_en.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmP2KMnr-sgVEbg9MajW_mMmH7giijUoKL9RT5W47JEunUnoUO84NQ93SN1iERs6rFTi6o7YaTdavDd5G-utbfigZaEWMBFDa23lJ5HStSXqf1TrCY5DsPAnPyiJFSwleW6Sf1iOjYYjn/s1600/telos_en.jpg" /></a></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span><span style="font-size: small; line-height: 115%;">Enjoy!</span>
</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-CA; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: Arial,Helvetica,sans-serif;"><br style="mso-special-character: line-break;" /></span>
<br style="mso-special-character: line-break;" />
</span></div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-1585019539800807642012-11-29T10:25:00.002-05:002012-12-05T11:17:22.026-05:00Chewy Caramel Nut and Wafers Squares<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hiqDiPZl4eSEzK2sLyr37xgetnl5TaAnj1AFVFL434taTeMeq9HB-WnUhyW5mT7_QaeQTkBF9yKACUzlZ7jkx_-ej5WXT3aIsKWUa4zasfqiVlPyAcOSOStGzaKvFSZzYgMxEGEfiPSm/s1600/doraki_en.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hiqDiPZl4eSEzK2sLyr37xgetnl5TaAnj1AFVFL434taTeMeq9HB-WnUhyW5mT7_QaeQTkBF9yKACUzlZ7jkx_-ej5WXT3aIsKWUa4zasfqiVlPyAcOSOStGzaKvFSZzYgMxEGEfiPSm/s400/doraki_en.jpg" width="366" /></a></div>
<br />
<a name='more'></a>So happy holiday season everybody!<br />
Such a busy period this is but well.. I love it!<br />
Make
these so simple and delicious squares and celebrate the season, They
are so easy and with minimum ingredients you'll have the perfect
Christmas Gift for friends. this is just a go to recipe and you can add
whatever ingredients you like. Munch Munch Munch!<br />
<br />
<u><b>Ingredients ( Idea from Canadian Living)</b></u><br />
<br />
1 1/4 finely ground vanilla wafers<br />
1/3 cup butter melted<br />
1/4 cup coarsly ground pecans or peanuts<br />
1/2 cup broken pretzels <br />
2 cups semisweet chocolate chips<br />
1 cup chopped pecans or peanuts<br />
1 can sweetened condensed milk<br />
<br />
<u><b>How to make</b></u><br />
<br />
Mix together the wafers, 1/3 of the coarsely ground nuts and melted bautter. Press into parchment paper lined square cake pan (9 inch).<br />
Sprinkle with Chocolate chips, pretzels, nuts an pour condensed milk over top.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKTd7fp-EFfiwAfVQPAlhXWOCeLYpyBrLIoGBYxN3Ph5bn0JltdZeJQxfX7Na7VyG3rXkXe7s9rJhOZDl01ccJpoproXlStWgP3wAs7JYzdS8X9A1blQumQxoZ721BEBKnOgZg9JPp_Cc/s1600/diadikasia_enen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKTd7fp-EFfiwAfVQPAlhXWOCeLYpyBrLIoGBYxN3Ph5bn0JltdZeJQxfX7Na7VyG3rXkXe7s9rJhOZDl01ccJpoproXlStWgP3wAs7JYzdS8X9A1blQumQxoZ721BEBKnOgZg9JPp_Cc/s400/diadikasia_enen.jpg" width="400" /></a></div>
<br />
Bake in 350F oven until set in centre about 30 -35 minutes. Let cool in pan on a rack for 30 minutes then cover and refrigerate for at least one hour. Cut into squares.<br />
You can wrap and refrigerate the squares for up to 5 days or freeze for up to one month.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OfEaj9Ezsn8GkkLlr-jMEFtW0zU3N4Adt_dXuwqJwtnKxWwPcsZOO1ucehU-2wU2AvVDnI5PXI_t1LnbPzKYxSWI3DkQuVlKOFwSU9WKzKzNpEImocAMBt85PpK-cYq5_KWjkoj4bDah/s1600/mpares_en.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OfEaj9Ezsn8GkkLlr-jMEFtW0zU3N4Adt_dXuwqJwtnKxWwPcsZOO1ucehU-2wU2AvVDnI5PXI_t1LnbPzKYxSWI3DkQuVlKOFwSU9WKzKzNpEImocAMBt85PpK-cYq5_KWjkoj4bDah/s1600/mpares_en.jpg" /></a></div>
<br />
Enjoy!!!<br />
<br />
I want to thank Akheela from <a href="http://torviewtoronto.blogspot.ca/" target="_blank"><u>Torview</u></a> and <a href="http://createwithmom.blogspot.ca/" target="_blank"><u>Create with mom</u></a> for sending me the new cookbook of Lidia Bastianich "Lidia's Favorite recipes" that I won in her giveaway. Thank you so much Akheela!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIaVM26P0xKXKVSEMWUhzV1dv41-H2o7E2vF1gDq_5B2k4DIzie8Nu6GBkv4abZav7sBKJCMhnib1Ftu1SwOr9Smfc3Q9Z-bwk5CW07AVL_hmljvJXq_1lG-lk2W13awRq0nbmsZ-6kBCo/s1600/534693_10151238756517155_1446783799_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIaVM26P0xKXKVSEMWUhzV1dv41-H2o7E2vF1gDq_5B2k4DIzie8Nu6GBkv4abZav7sBKJCMhnib1Ftu1SwOr9Smfc3Q9Z-bwk5CW07AVL_hmljvJXq_1lG-lk2W13awRq0nbmsZ-6kBCo/s400/534693_10151238756517155_1446783799_n.jpg" width="400" /></a></div>
<br />
<br /></div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-71959197568252553182012-11-22T16:11:00.000-05:002012-11-29T09:44:09.695-05:00Mushroom Croquettes <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5s0KC9YksW7vAX85lhf0nw0Y0GfXPO4O_g349dJ8Al-Jk-UBa-uoSBOWLXm-TPPdAu5ArHQ8Rasy3n0ty6tkTc_wfVLSdVYOoX-e9PR8dRCGv22O1V6F6x-zqXJ2iiQfi9Uu4cjR3eIU/s1600/manitaria_en.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5s0KC9YksW7vAX85lhf0nw0Y0GfXPO4O_g349dJ8Al-Jk-UBa-uoSBOWLXm-TPPdAu5ArHQ8Rasy3n0ty6tkTc_wfVLSdVYOoX-e9PR8dRCGv22O1V6F6x-zqXJ2iiQfi9Uu4cjR3eIU/s400/manitaria_en.jpg" width="300" /></a></div>
<br />
<a name='more'></a>baked not fried) :)<br />
<br />
I just love mushrooms. <br />
Any kind.<br />
I wish I was a mushroom finder and just go for a walk on the woods with my little basket on hand and collect the good stuff. <br />
But I’m not.<br />
So every time I find some new type of mushroom that I don’t know, I’m just grabbing the thing and anticipate to try it.<br />
This
recipe that I have today is not made using rear types of mushrooms but
it’s sooo good! The baked thing is a plus but seriously you’re not going
to miss a thing compared to the fried ones.<br />
<br />
<u><b>Ingredients</b></u> (For 10 large croquettes or 15 to 18 small) idea from the Food Network magazine <br />
<br />
3 tbsp olive oil <br />
1 1/2 cup chopped mushrooms (I used cremini and oyster) <br />
Salt - Pepper <br />
1 stalk celery, finely chopped <br />
1/2 onion chopped <br />
3 tablespoons all-purpose flour, <br />
1 tablespoon butter <br />
A pinch of nutmeg <br />
3/4 cup chicken or vegetable broth <br />
1/2 cup milk <br />
1/2 cup grated shredded (I used Greek Kaseri cheese, you can use a white cheddar, gruviere etc) <br />
1/2 cup panko <br />
For the breading<br />
1 cup breadcrumbs (put them in a frying pan for a while on medium heat just to give them a little color)<br />
½ cup all-purpose flour, <br />
1 egg beaten <br />
<br />
<u><b>How to make</b></u><br />
Measure the broth and milk add them to two separate bowls and set aside not in the fridge, ready to use. <br />
Place a frying pan over medium-high heat and add the olive oil. When the oil is hot add the chopped mushrooms and saute for 3-4 minutes. Add salt and pepper (not too much salt, the cheese is very salty), add the celery and the onion. Stir and continue sautéing for 2-3 minutes, lower the heat to medium-low and add the butter. Add the flour over the ingredients and using a whisk mix them all up and cook for 2 minutes.<br />
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Add the broth, stir with the whisk and add the nutmeg. When the sauce is starting to thicken add the milk, stir and continue to cook for 4-5 minutes more. The sauce will be thick enough by now. Remove from heat. <br />
Transfer the mixture to a bowl and add the cheese and half a cup of breadcrumbs. Stir with a spoon, cover with a lid or cling film and put the bowl in the refrigerator for at least 2 hours (You can even make your batter from the previous day).<br />
Take an amount of the batter using a tablespoon and mold in a round shape. Then lay the croquets in a baking dish lined with parchment paper and flatten them a little bit. <br />
In one bowl add the flour in a second bowl the beaten egg and in a third bowl add the breadcrumbs. <br />
Dip the croquettes in the flour, then into the egg and then pass them through the toasted breadcrumbs. <br />
Put them in the pan and let them cool in the refrigerator for 30 minutes. <br />
Preheat oven to 400 degrees. <br />
Bake the croquettes for 20 minutes (15 if they’re small). <br />
Serve with a sweet and spicy mustard.<br />
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Enjoy!!!!<br />
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Cookie Swap! <br />
I am participating for the second time at the <a href="http://www.fbcookieswap.com/" target="_blank"><u>Great Food Blogger Cookie Swap</u></a> and I feel so good today because I received my first of the three dozens cookies that I'm going to get.<br />
These wonderful truffles (deer poop hehe) from Kristy and the <a href="http://www.gastronomicalsovereignty.com/" target="_blank"><u>Gastronomical Sovereignty</u></a> just made my day! They put me in a mood to decorate and start baking! I will make my batches this weekend and sent them to my three secret receivers..<br />
Thank you so much Kristy, your dark chocolate truffles are so delicious!<br />
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Erihttp://www.blogger.com/profile/15254168365825646478noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-61478307804166760972012-11-12T10:41:00.001-05:002012-11-22T16:11:35.717-05:00Pumpkin Meatball Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a name='more'></a>Hello there friends! Hope you had a wonderful weekend, the weather
here was so nice and we had the chance to visit The Toronto's Black
Creek Pioneer Village, you will see some pictures at the end of the
post.<br />
Now this wonderful soup that I have today is inspired by a Greek meatball soup and it;s soooo good!<br />
We're going to have this soup at our table all winter long! It's just perfect for kids, my son loves it!<br />
<br />
<u><b>Ingredients</b></u><br />
1 pumpkin about 2lbs (you can use butternut squash or sweet pumpkin) <br />
2 tablespoons olive oil <br />
1 onion, chopped <br />
2 stalks celery, sliced <br />
2 carrots, sliced <br />
1 clove garlic minced<br />
1 liter water or chicken broth (I had a little broth, about a cup, the rest I used water)<br />
4 tbsp of rice <br />
Juice of half a small lemon <br />
Meatballs<br />
400 - 500 g ground beef <br />
1/2 onion, chopped <br />
1 egg <br />
4 tbsp rice <br />
2 tbsp chopped parsley <br />
1/2 teaspoon cumin <br />
Salt - Pepper <br />
<br />
<u><b>How to make</b></u><br />
Using a bowl, mix and knead all the ingredients of the meatballs. Cover and set in the fridge. <br />
Preheat oven to 375 degrees. Halve and Seed the squash then place the pieces cut side down on a baking sheet and bake about 30 minutes until soft. <br />
When it is soft and ready, let cool slightly and scoop out the flesh. Measure about 2 cups for the soup.<br />
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Place a saucepan over medium-high heat and add the olive oil. When the oil is hot, add the onion, celery and carrot. Stir, add salt and pepper, cumin and when the vegetables are tender add the garlic. Stir and add the broth. <br />
When the soup comes to a boil reduce the heat to low and simmer for about 15 to 20 minutes. Puree the vegetables using a food processor or a blender. Add the pumpkin pulp and stir.<br />
Shape small meatballs and add them to the pot. <br />
Add the 4 tbsp of rice bring to a boil and then reduce to a simmer. Simmer for 20 minutes, add the lemon juice and serve with a spoonful of Greek Yogurt. <br />
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Enjoy!<br />
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Black Creek Pioneer Village<br />
<br />
The Black Creek Pioneer Village is a historic site inside the town of Toronto and it is a recreation of life in early 19th century.<br />
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Have a nice week!<br />
<br /></div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-61141199137173754622012-11-06T11:48:00.001-05:002012-11-12T10:41:54.089-05:00Chicken Roast with Herbs and Hasselback Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<a name='more'></a>Another Traditional Greek recipe with a twist (hasselback potatoes).<br />
So
delicious yet simple technique and simple ingredients. We all love it, I
think it’s just the perfect Sunday dinner meal, gather your family and
enjoy!<br />
<br />
<u><b>Ingredients</b></u> (serves 4 to 6 people)<br />
<br />
1 whole chicken about 1 ½ kg<br />
8 to 10 medium potatoes <br />
2 lemons <br />
2 tablespoons margarine or olive oil <br />
2 tablespoons butter <br />
3 cloves garlic, 1 minced and 2 unpeeled just crash them with knife <br />
1 tablespoon mustard <br />
1 tablespoon oregano <br />
salt - pepper <br />
1/2 cup white wine <br />
1 sprig fresh rosemary or 1 teaspoon dried rosemary <br />
<br />
<u><b>How to make</b></u><br />
<br />
Rinse the chicken and patted dry. <br />
Preheat oven to 380 degrees. <br />
Using a bowl, add the zest of one lemon, margarine, butter, the minced garlic, mustard, oregano, salt and plenty of pepper. Keep aside. <br />
Squeeze and keep the juice of two lemons. <br />
Keep the lemon cups aside.<br />
Peel the potatoes and put the in a bowl full of fresh water. <br />
Using a sharp knife cut scant thick slices across each potato. Have the back of a wooden spoon help you so that you don’t cut the potato all the way through. <br />
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<br />
Prepare all the potatoes and spread in an oven proof dish cut side up. <br />
Now, in every squizzed lemon cup add one crushed garlic clove and put the lemon halves inside the chicken belly. Lay the chicken on top of the potatoes. Using your hands mix well the mixture with butter and herbs and rub all over the chicken.<br />
<br />
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<br />
Use some leftover mixture on top of some potatoes. Add the wine, half the lemon juice, Sprinkle some rosemary leaves and cover the pan with lid or foil. Bake for 1 ½ hour, remove foil or lid, turn up the heat to 420, add the remaining lemon juice and bake uncovered for 15 minutes more or until brown. Remove the chicken and set aside to rest covered.<br />
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<br />
Turn to broil and continue with the potatoes until they are golden brown, about 15 minutes.<br />
Drizzle the food with the natural sauce in the pan, serve with Lemon wedges and Enjoy!<br />
<br />
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<br />
<b>Hugs! </b></div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-37972463167825987192012-10-25T16:04:00.001-04:002012-11-06T11:09:17.032-05:00Delicious Broccoli and Cheese muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZWSgVoBk-9EsLVCcC0Oo3Be8ulkeil9M4MJyEioV1q_r48xIAOewaEPWNtWc9ITGARn92tdJLZCXWqAINHpmDu0SlJy74Sn9YxE17gSDT3aSCW3ZhhxoihpgpeGI7K4bDNBle3KPFOtV/s1600/mprokolo1_en.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZWSgVoBk-9EsLVCcC0Oo3Be8ulkeil9M4MJyEioV1q_r48xIAOewaEPWNtWc9ITGARn92tdJLZCXWqAINHpmDu0SlJy74Sn9YxE17gSDT3aSCW3ZhhxoihpgpeGI7K4bDNBle3KPFOtV/s400/mprokolo1_en.jpg" width="293" /></a></div>
<br />
<a name='more'></a> I’m having a hard time making my son eat something green..<br />
<br />
I
mean it’s just insane, he just looks at something green and he rolls
his eyes. He just started to behave like this, 3 months ago, I was
thinking that it’s a phase that will pass.. I'm still hoping that it's
just a phase..<br />
<br />
Well what do you know, he ate 6 muffins
with broccoli and loved them.. He just didn’t know that the lovely
vegetable was inside his little muffin.. <br />
<br />
<u><b>Ingredients (12 muffins)</b></u><br />
<br />
1 medium head broccoli, cut into florets remove hard pieces <br />
1 clove garlic peel on<br />
1 slice bacon <br />
200 g Greek yogurt 2% <br />
2 eggs <br />
80 gr crumbled Feta Cheese<br />
50 ml olive oil <br />
1/2 cup grated Parmesan or Parmesan <br />
Salt and pepper <br />
1 / 2 cup all-purpose flour<br />
1/2 cup whole wheat flour <br />
1 teaspoon Baking Powder <br />
1/2 teaspoon mild paprika <br />
<br />
<u><b>How to make</b></u><br />
<br />
Bring to a boil plenty of water and add the florets of broccoli. Simmer for 4 minutes, drain and rinse them with cold water. Once cooled drain and keep aside. <br />
Preheat oven to 390 degrees. <br />
Place a nonstick skillet over medium heat and add the garlic clove. Cook it until it gets soft inside, remove from pan. Add the bacon and cook until crisp. Transfer to paper towel. Chop the bacon into small pieces.<br />
Using a bowl combine yogurt with eggs, olive oil, parmesan, feta and just a pinch of salt and pepper. Peel the cooked clove of garlic and put it into the food processor. Add the broccoli and pulse just one – two times. Add the broccoli – garlic mixture to the yogurt mixture and mix well. Add the flour, baking powder and paprika. Mix well. <br />
Grease the cups (even if you use paper ones, grease them too) of a tin muffin and divide the mixture. Bake for 30 to 35 minutes. 5 minutes before done, remove the pan from the oven, sprinkle with some parmesan cheese and continue baking for the next 5 minutes.<br />
<br />
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<br />
Enjoy!!!</div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-45785734785392019842012-10-22T23:18:00.000-04:002012-10-25T16:05:36.370-04:00Meatballs Saganaki <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEMBzzVtiVoSsxR7mHt8VSd6q8VnSOFFf1GmpVx6C1wmcqHVQPHvqg1nvMywrD3Y6u7mOg05tm-e5IwGVzUrnBmqEO-pDhmgQAFEEtCgiYMoOhCVGfKOvKSpBKKPZ3Ix23LPV-B0KjNSU/s1600/giouvarlakia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEMBzzVtiVoSsxR7mHt8VSd6q8VnSOFFf1GmpVx6C1wmcqHVQPHvqg1nvMywrD3Y6u7mOg05tm-e5IwGVzUrnBmqEO-pDhmgQAFEEtCgiYMoOhCVGfKOvKSpBKKPZ3Ix23LPV-B0KjNSU/s400/giouvarlakia.jpg" width="343" /></a></div>
<br />
<a name='more'></a>Saganaki means anything that is made using a skillet. We have any
kind of saganaki back in Greece, we have cheese saganaki, shrimp
saganaki, pork saganaki , fish saganaki etc.<br />
I used to find the wide variety in every restaurant in Greece and most of the time I didn’t know what to choose.<br />
Last week my friend <a href="http://www.newhousenewhomenewlife.com/2012/10/fireside-supper-shrimp-saganaki.html" target="_blank"><u>Heather</u></a> reminded me of a traditional<a href="http://italltastesgreektome.blogspot.ca/2011/08/greek-shrimp-saganaki-oven-baked.html" target="_blank"><u> shrimp saganaki</u></a>
and so today I have one of our favorites, meatballs saganaki, a
delicious recipe that you can accompany with rice, pasta but I prefer a
side of fries. It’s also very common to accompany this dish with
grilled vegetables, like zucchinis and eggplants. <br />
<br />
(Pictures are from my Greek Food Blog, Captain Cook)<br />
<br />
<u><b>Ingredients</b></u><br />
<br />
500 g medium ground beef <br />
100 g white uncooked rice <br />
1 egg <br />
1 large onion, finely chopped <br />
1 teaspoon dried oregano <br />
1/2 cup chopped fresh parsley <br />
1/2 cup chopped fresh mint <br />
3 tablespoons extra virgin olive oil <br />
3 ripe tomatoes grated or 1 cup diced canned tomatoes.<br />
1 tablespoon tomato paste <br />
1 bay leaf <br />
Salt - Pepper <br />
200 g crumbled feta cheese<br />
little mint and dried oregano for serving <br />
<br />
<u><b>How to make</b></u><br />
<br />
Using a bowl add the ground beef, rice, egg, half the onion, herbs, salt and pepper. <br />
Work the mixture and mold small meatballs, set them in a covered dish and in the refrigerator. <br />
Place a deep ovenproof skillet over medium heat and add the olive oil. When the oil is hot, add the remaining onion and when it’s soft add the tomato paste and stir for 1 -2 minutes. Add the tomatoes, bay leaf, pepper and a little salt (not too much salt because you’ll add the salted feta later on). Add the meatballs, 1/2 cup of water, and when it comes to a boil, lower the heat and simmer for 20 minutes. <br />
Meanwhile preheat the oven to 400 degrees. <br />
Sprinkle the food with crumbled feta cheese and bake for 10 minutes. <br />
Decorate with mint, sprinkle with oregano and serve.<br />
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Enjoy!</div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-45539727978827025332012-10-18T10:35:00.000-04:002012-10-19T21:43:55.896-04:00Red Lentil Soup with Bacon and Potatoes <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<a name='more'></a><br />
I love red lentils ( I have no idea why they call them red, they’re
clearly orange), they have a delicate subtle flavor and the fact that
they are hulled makes them cook really fast. Too bad they don’t keep
this amazing orange color after cooking.<br />
I started doing this
recipe last winter, it’s an idea from Foodnetwork Magazine. I tried
making this recipe both with brown lentils and yellow split peas, yellow
split peas are working fine, brown lentils not so much. They have too
much of a strong flavor which somehow interfere with the other flavors
of the dish. Hope you like it!<br />
<br />
<u><b>Ingredients (5 - 6 servings)</b></u><br />
<br />
1 tablespoon olive oil <br />
3 slices bacon, finely chopped <br />
1 medium onion, chopped <br />
1 tablespoon chopped dill <br />
2 celery stalks into slices <br />
2 medium carrots into slices <br />
3 medium potatoes quartered <br />
Salt - pepper <br />
4 cups chicken broth <br />
1 cup red lentils soaked in cold water for 15 - 20 minutes <br />
1/2 cup frozen green peas <br />
Greek yogurt and some lemon for serving <br />
<br />
<u><b>How to make</b></u><br />
<br />
Soak the lentils for 15 minutes in cold water. <br />
Place a pot over medium-high heat and add the olive oil. When the oil is hot add the bacon with the onion and stir for 1 minute. Add the dill and stir again. Cook for about 3-4 minutes and add the celery, carrots, potatoes, salt and pepper. Stir and add 1 cup of the broth. When it comes to a boil, lower the heat and simmer for 10 minutes. <br />
Add the remaining broth, the drained red lentils and simmer for 10 - 15 minutes. Add the peas and simmer for another 10 minutes. <br />
Serve each bowl of soup with a spoonful of <br />
Greek yogurt and a few drops of lemon juice.<br />
<br />
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<br />
Enjoy!!!<br />
</div>
Erihttp://www.blogger.com/profile/05971804294239022218noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-11146981084329716272012-10-15T22:24:00.000-04:002012-10-17T13:11:40.887-04:00Chocolate Walnut Cake with Caramel Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1KSQx-zW6heAFscjeJA1c_zwv3sX5b__Uw3SBGcflwTLmihz5NHgxzPGphnAjnE65Esxii21rpB3-Q9k40Fv40Xuwd3NmHWB-wccnRLu92E-J4reHZIp6MzJw4b756LhnNWODfPLZK0/s1600/karidopita1_en_en.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1KSQx-zW6heAFscjeJA1c_zwv3sX5b__Uw3SBGcflwTLmihz5NHgxzPGphnAjnE65Esxii21rpB3-Q9k40Fv40Xuwd3NmHWB-wccnRLu92E-J4reHZIp6MzJw4b756LhnNWODfPLZK0/s400/karidopita1_en_en.jpg" width="331" /></a></div>
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<a name='more'></a>This is a very popular traditional recipe that is so easy to make and
yet so delicious. A friend of mine Lina, sent me the recipe and
although it was not the first time I was making this dessert, I just
loved Lina’s version. You can find it in many different versions but I
think that this is the most convenient and delicious. The cake gets so
fluffy and syrupy, the walnuts are getting sweet with the perfect
crunch, it's just a savior dessert for any situation. <br />
I couldn’t believe how fast it went into the oven and how fast it disappeared the very next day..<br />
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<u><b>Ingredients</b></u><br />
<br />
6 eggs <br />
1 1/2 cup sugar <br />
2 tablespoons olive or vegetable oil <br />
1 teaspoon vanilla extract <br />
2 cups chopped walnuts <br />
1 1/2 cups breadcrumbs (you can use panko but grind it medium fine using a food processor) <br />
a pinch of salt <br />
2 tablespoons sifted cocoa powder<br />
1 teaspoon Baking Powder <br />
1/3 teaspoon nutmeg <br />
1/3 teaspoon ground allspice <br />
1/2 teaspoon cinnamon <br />
<u>For the syrup: </u><br />
1 cup sugar <br />
½ cup water <br />
1 teaspoon lemon juiced <br />
3 teaspoons brandy (optional ) <br />
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<u><b>How to make</b></u><br />
<br />
Preheat oven to 350 degrees. <br />
Beat using a hand mixer the eggs with sugar and oil until you have a light fluffy mixture. Using another bowl combine the walnuts with breadcrumbs, salt, sifted cocoa, baking powder and spices. Add to the egg mixture and mix well using a spatula.<br />
Pour the mixture into a greased baking pan and bake for 35 to 40 minutes. When ready let it cool and then slice the pieces. Prepare the syrup by placing all ingredients in saucepan over medium heat. When it comes to a boil remove from heat and pour all over the cooled cake. Let it rest. <br />
You can serve it as it is, it’s perfect with an ice cream scoop but I made a simple caramel glaze to make it more decadent.<br />
<u>Caramel Icing</u><br />
In a bowl add 3 tablespoons of whipping cream (35%) and 2 tablespoons butter. Keep aside. <br />
Using a saucepan add 1/2 cup of sugar, 3 tablespoons honey, 2 tablespoons of water. Place the saucepan over medium-high heat and DO NOT stir. The mixture in 7-8 minutes will start to get a golden color and when it does, remove the saucepan from heat. Add the cream and butter (mixture will rise because the caramel is hot ) and mix well. Leave aside for 10 minutes until the caramel thickens and serve on top of every piece of cake.<br />
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Enjoy! </div>
Erihttp://www.blogger.com/profile/15254168365825646478noreply@blogger.comtag:blogger.com,1999:blog-7739364968665871990.post-91196873814993838862012-10-12T16:52:00.002-04:002012-10-15T22:16:50.922-04:00The most easy and delicious Chicken Gyros<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUCRcw9qRsuEseT-0RI9sNK57B_uCXFd3ZlpUHyh6oEaPqshI8WytF9F5x_sbxwWPE43ZVTuuxfnpQRZPRLYz1h0B75NXSCgETZ9yqJ7ABzhzUZp_JqEPXOjhY1MOferkzEgM9o49rNI/s1600/gyros_mikro_en.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUCRcw9qRsuEseT-0RI9sNK57B_uCXFd3ZlpUHyh6oEaPqshI8WytF9F5x_sbxwWPE43ZVTuuxfnpQRZPRLYz1h0B75NXSCgETZ9yqJ7ABzhzUZp_JqEPXOjhY1MOferkzEgM9o49rNI/s400/gyros_mikro_en.jpg" width="400" /></a></div>
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<a name='more'></a><br />
Hello there friends! It’s been a while, I know..! I'm running like
crazy these days, hopefully I will settle down a little from now on..
we’ll see.. <br />
Today I have the most amazing and easy recipe for
you. Did you know that you can make delicious chicken gyros at home in a
snap using just a skillet? Well you can and here’s the recipe. Pleease
try it!<br />
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<u><b>Ingredients (4 people)</b></u><br />
<br />
500 gr chicken thighs (if you want to keep it completely lean use chicken breasts, I prefer thighs because they do not tend to dry and they’re more flavorful) cut into thin strips <br />
3 tablespoons olive oil <br />
1 teaspoon cumin <br />
1 teaspoon paprika <br />
1 teaspoon oregano <br />
1 teaspoon mustard powder (can be replaced with 1 teaspoon prepared mustard, preferably Dijon) <br />
1 1/2 teaspoon salt <br />
pepper <br />
2 cloves garlic minced<br />
1/2 onion sliced <br />
Juice of half a lemon <br />
pita breads for serving <br />
Tomatoes and red onion for serving<br />
<br />
<u><b>How to make</b></u><br />
<br />
Rinse your chicken very well and let it drain in a colander. Use a ziplog bag and add the spices, cumin, paprika, oregano, mustard, salt, peppers, onion, garlic and the juice of 1/2 lemon. Add the chicken and shake well until evenly coated. Let it in the fridge for at least 15 minutes to 2 hours. When ready to cook put a wide pan or a large skillet over medium heat and when the pan gets warm add the chicken and onion, stir and when the chicken changes color<br />
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turn the heat to high and let it brown on one side. Stir for 3-4 minutes more (make sure that the chicken is cooked through) and remove from heat. <br />
Using a nonstick skillet warm the pita breads (you can brush them with a little olive oil if you want) on both sides.<br />
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Stuff the pita breads with the chicken gyros, add tomatoes, onion and every condiment you like and serve! <br />
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Have a nice weekend!Erihttp://www.blogger.com/profile/15254168365825646478noreply@blogger.com