Monthly Archives: August 2013

sundried tomatoes

sundried tomatoes
sundried tomatoes Dried tomatoes so easy at home. All you need is tomatoes ... sun! The recipe is from our friend Maroula
5.0 stars rate, from 2 Chefs

Preparation time: 10 minutes | Cooking: 1 minutes and the time for sun-dried | Total time: 11 minutes and the time for sun-dried
Recipe for: 2 moderate jars

Nutrition information per 100 gr.
Calories: 200 Calories | Fat: 10 g.

mature solid tomatoes: Roma 2 pounds
coarse salt salt: 1/2 mug
Ελαιόλαδο : 1 - 2 about mugs
aromatic: of your choice eg. garlic, Royal, rosemary, oregano, etc.

1. Wash tomatoes and cut in half lengthwise.
2. Lay a large baking sheet with wax paper or newspaper. sprinkle with 3 tablespoons salt. On wax paper dish with the tomatoes cut side up. Sprinkle with remaining salt. Cover with a large tulle or gauze to keep away insects.
3. Put the pan with the tomatoes to the point that has the sun all day or if you have not, the move during the day to be tomatoes in the sun, as much as possible. If the evening is very humid area, put the tomatoes in the City and in the morning the xanavgazete.
4. When the sun dried tomatoes to pick up and put in sterilized jars, with aromatic between. Fill with oil and close the jars. Keep them in the fridge.

Prepared in 29 August 2013 by Maroula

lemon cupcakes

lemon cupcakes
lemon cupcakes Wonderfully, fluffy, αρωματικά , delicious lemon cupcakes, that suit every occasion and everyone likes.
5.0 stars rate, from 5 Chefs

Preparation time: 20 minutes | Cooking: 25 minutes | Total time: 45 minutes
Recipe for: 24 cupcakes

Nutrition information per 1 cupcake
Calories: 170 Calories | Fat: 9 g.

Flour: 2 1/3 mugs
Baking powder: 2 1/2 teaspoons
Salt: 1/2 teaspoon
Butter or margarine: 230 g.
Ζάχαρη : 1 1/4 mugs
Eggs: 3 large
Scrap lemon: by 1 large whole lemon
Vanilla: 1/2 teaspoon you or 1 vanillin
Milk: 2/3 cup

1. Remove the butter or margarine from the refrigerator to soften. Also take out the eggs and milk to bring them to room temperature. Preheat oven to 180 degrees.
2. Mix the flour with the baking powder and salt. Keep it aside.
3. Beat the butter in the mixer until fluffy. Add 1/3 of sugar and continue beating (if necessary, collect the butter from the walls of the bowl to beat evenly). Add more 1/3 from sugar, beat with the mixer and finally add the last one 1/3, continuing hitting.
4. Add a - one the eggs and finally the zest and the vanilla.
5. Reduce the mixer speed and gradually add flour, alternately with milk, until all materials (do not beat the dough at this stage)
6. Divide the dough into muffin tins, filling them until 2/3 and bake for 25 minutes (try before you take them out if they are cooked, with a toothpick). Remove from the oven, leave 5 minutes to calm down and take them out of the pans. If you want garnizete with whipped cream and candied lemon peel before serving (calories are calculated without decoration)

Prepared in 27 August 2013 by Luise


Bread with potato

Bread with potato
Bread with potato Delicious and original bread, with potato and butter, flavored with chives. Fits all poultry and grilled meats.
4.5 stars rate, from 2 Chefs

Preparation time: 40 minutes and the time for inflating | Cooking: 45 minutes | Total time: 1 hour 25 minutes and the time for inflating
Recipe for: 10 servings

Nutrition information per 1 portion
Calories: 300 Calories | Fat: 10 g.

Potatoes: 1 moderate, 300 g. about
Yeast: 1 sachet (per 500 g. flour)
Chopped chives: 1/2 bunch (you can replace it with little grated garlic and green onion)
Melted butter: 120 g. (split in half)
Ζάχαρη : 2 tablespoons
Salt: 2 teaspoons
Flour: 500 g. about

1. Peel the potato,the cut pieces and boil in enough water, to soften, that, so easily be mashed. Drain the potatoes and keep 1 cup of boiled water. Potatoes to go through the press puree (or mash with a fork). Let them become lukewarm (the same water boiled)
2. In 3 - 4 tablespoons warm water, dissolve the yeast and let it activated 4 minutes.
3. In large bowl, put the yeast, water and potatoes, sugar, salt, half melted butter and chives. Stir and add half the flour. Stir again and add some - bit and the remaining flour, until you get a rather soft dough, that sticks lightly in hand.
4. Pour the dough on floured surface and knead 7 - 8 minutes. Grease a bowl and put it into the dough. The cover and leave in warm place to rise, until it doubles in volume (as conditions, may take 1 - 1,5 time)
5. Put the remaining melted butter in a pan or deep dish. Butter a form, 2 approximately liter. Press the dough to deflate. Take pieces of dough, about walnut size, to do with your hands balls and dip in melted butter, be wrapped around. Place them on the form. Continue until you finish the dough.
6. Cover the form and leave other 20 minutes to rise. Preheat oven to 190 degrees and bake the bread for 45 minutes (browned well). Remove from the oven, leave a few minutes to calm and xeformarete. Serve warm bread.

Prepared in 18 August 2013 by Luise

Homemade pork sausages

Homemade pork sausages
Homemade pork sausages Handmade homemade sausages, besides being fresh and tasty, They give us the certainty of knowing what we eat: Our own fresh meat selection, fresh herbs, no preservatives.
5.0 stars rate, from 4 Chefs

Preparation time: 45 minutes and the time for marinating | Cooking: 15 minutes | Total time: 60 minutes and the time for marinating
Recipe for: 1 kg loukakina about

Nutrition information per 100 g.
Calories: 180 Calories | Fat: 12 g.

Pork: 1 kilogram (choose piece with a lot of fat on the grill with less pan-calories are calculated for less greasy piece)
Grated garlic: 1- 2 cloves
Chopped parsley: 2 tablespoons
Salt: 2 teaspoons
Pieris: 1 - 2 teaspoons
Paprika: 1 tablespoon
hot πάπρικα : 1/2 teaspoon (optional)
Dry red wine: 3 tablespoons
Natural or cellulosic intestine: as needed

1. Cut the meat into strips (suitable to pass from the meat grinder). Putting them into a ceramic or plastic vessel and stirring with the remaining ingredients (outside the intestine). The tightly closed and store in the refrigerator overnight.
handmade sausages
2. Prepare the mincer (if option, a coarsely minced) and adjust the fitting for sausages. Soak the intestines for a while in water to soften and pass the component sausages.
3. Tie a knot on the edge of the intestine and pass minced machine, filling.
4. When the meat is finished, tie a knot and the other end and twist the intestine in the length that suits you, so as to form sausages.
handmade sausages
5. Cook the sausages immediately or store in refrigerator up 3 days or freezer until 3 months.

Prepared in 13 August 2013 by Luise

mastic cream

mastic cream
mastic cream lovely cream, with milk, cream and gum flavor. Efkolakai done quickly, It goes well with sweet cherry or rose and taste very similar to the malempi.
5.0 stars rate, from 3 Chefs

Preparation time: 5 minutes and the time for cooling | Cooking: 15 minutes | Total time: 15 minutes and the time for cooling
Recipe for: 8 servings

Nutrition information per 1 portion
Calories: 375 Calories | Fat: 23 g.

Mastic: 2 - 3 pieces (3/4 teaspoon of approximately)
Ζάχαρη : 1 mug
Milk: 1 liter
Cornflour: 4 tablespoons
Flour: 4 tablespoons
Butter: 100 g.
Sour cream: 200 ml

1. Put in a mortar, 1 spoonful of sugar and gum and hit, sanded mastic. Keep it aside.
2. Take one cup of milk and add the cornflour and flour. Stir to dissolve in milk. The hold and that aside.
3. Put in pot, the remaining milk, sugar, butter, cream and mastic. Add the milk with the flour and cornflour, after the first pass through strainer (if no stray lumps of flour not need draining).
4. Put the pot on the fire and then stir. When the mixture boil, lower the heat and continue stirring for 10 minutes. When the time is completed, remove from the fire.
5. Divide the cream into bowls and let cool. Put it in the fridge, well chilled. The Serve plain or with sweet cherry or rose.

Prepared in 6 August 2013 by Luise

apple jelly

apple jelly
apple jelly Cool, healthy, light, with few calories and no fat, this jelly, It is ideal for those watching their line, but also for children.
4.5 stars rate, from 6 Chefs

Preparation time: 10 minutes and the time for cooling | Cooking: 4 minutes | Total time: 14 minutes and the time for cooling
Recipe for: 8 servings

Nutrition information per 1 portion
Calories: 106 Calories | Fat: 0 g.

Juice apple: 1 liter
Ζάχαρη : 4 tablespoons (you can afximeiosete depending on your taste)
Dust gelatine: 2 sachets (per 1 liter liquid whole)
apples: 2 moderate

1. Put in a saucepan, a cup of the apple juice and add the gelatin. leave 3 - 4 minutes, gelatin nafouskosei.
2. Put the pan on the fire and stir to melt the gelatin. Add the sugar and stir again, melts and sugar. Remove from the heat.
3. Add the remaining apple juice, stir and pour into mold, capacity 1,5 liter approximately. Allow to cool, Cover and refrigerate.
4. When the jelly starts to thicken, Clean the apples and cut pieces. The add to jelly and push, to spread across the jelly. Kanavazete the jelly in the refrigerator, shake until completely.
5. To xeformarete, Remove from the refrigerator and dip the mold briefly in hot water (first try a few seconds if there were dislodged from the gel form, try for more). Turn the jelly on platter.

Prepared in 5 August 2013 by Luise