Monthly Archives: January 2014

Quiche with mushrooms and cheese

Quiche with mushrooms and cheese
Quiche with mushrooms and cheese Tasty, rich in flavor, relatively easy to prepare savory tart with mushrooms and cheese. From
4.5 stars rate, from 6 Chefs

Preparation time: 40 minutes | Cooking: 40 minutes | Total time: 1 hour 20 minutes
Recipe for: 8 servings

Nutrition information per 1 portion
Calories: 315 Calories | Fat: 23 g.

Materials recipe for the dough:
Flour: 1 mug (For every use)
Dust mustard: 1/4 teaspoon
Salt: 1/2 teaspoon
Cold butter: 85 g. cut cubes
Crumbs παρμεζάνα : 1/4 cup (30 g. about)
Cold water: 3 - 4 tablespoons
Materials recipe for the filling:
Butter: 2 tablespoons (28 gr.)
Chopped κρεμμύδι : 1 moderate
Sliced mushrooms: 250 g.
Chopped garlic: 1 - 2 cloves
Xero thyme: 1 teaspoon
Butter: 2 tablespoons (28 gr.)
Salt: 1 - 1 1/2 teaspoon
Pepper: as you like
Eggs: 8 large
Milk: 1/2 mug
grated semi cheese: 1 mug (120 g. about - Cheddar or Gouda, Cheddar, Edam etc.)

1. To make the dough, stir in the flour bowl, salt, mustard and salt. Add the butter cut small cubes and rub the mixture until it resembles crumbs. Add the Parmesan and water and knead slightly, to become uniform dough. The press to open a disk and wrap film. Put it in the fridge for half an hour.
2. To make the stuffing, Melt the butter in a pan and add the onion. Cook over medium heat, stirring until smooth onion (5 minutes).
3. Add the mushrooms and continue cooking until the mushrooms to remove their wet (10 minutes). then add the garlic, thyme, 1/2 teaspoon of salt and pepper. Remove from the heat and leave aside.
4. Prosthermainete oven to 190 degrees. Grease a tart 24 from. about.
5. Remove the dough from the refrigerator and on floured surface into the open tray, so much so as to cover the bottom and sides of tart.
6. Cover the tart with dough. Mix the grated cheese with mushrooms and spread over the dough. Beat eggs with milk and salt and pour over mushrooms.
7. Bake the quiche in the preheated oven for 40 minutes. Remove and wait at least 10 minute cut printin. served warm.

Prepared in 31 January 2014 by Luise

Poached pears with saffron and chocolate

Poached pears with saffron and chocolate
Poached pears with saffron and chocolate Easy, delicious and quite impressive dessert with pears poached in syrup with saffron and vanilla. Serve lukewarm with warm chocolate sauce. From
4.5 stars rate, from 4 Chefs

Preparation time: 20 minutes and the time for poaching | Cooking: 20 minutes | Total time: 40 minutes and the time for poaching
Recipe for: 4 servings

Nutrition information per 1 portion
Calories: 430 Calories | Fat: 13 g.

Water: 880 ml (little less than 4 mugs)
Lemon: 1/2, the juice
Ζάχαρη : 1 mug (200 gr.)
Pears: 4 moderate to large, mature, but tight
Yolk (saffron): 1 pinch yarns
Vanilla: 1 lobe (or 1 teaspoon extract)
Chocolate: 90 g. (Couverture - 55% cocoa)
Sour cream: 3 tablespoons
Butter: 1 tablespoon

1. Peel pears, but leave the stem and the spores intact. In a pot put the water and sugar and stir. Add the pears, saffron and vanilla sporakia and put the pot on the fire and stir carefully, until the sugar melts.
2. Once the mixture boil, turn down the heat, just to boil and allow to simmer for so 20 minutes (soft pears, but not melt).
3. Remove from heat and when cool, the store as in syrup, in the fridge (it is advisable to stay overnight to "pull" good pears).
4. Before serving put them back into the fire to chliathoun.
5. For the chocolate sauce put the chopped chocolate, the cream and butter in a bain-marie and stir until the chocolate melts and mixture become omoiogennes.
6. To serve, put into each dish from a pear, upright and pour over the chocolate sauce.

Prepared in 29 January 2014 by Luise


Easy pizza dough with beer

Easy pizza dough with beer
Easy pizza dough with beer Quick and easy recipe for pizza dough, tasty and crisp. From
4.0 stars rate, from 3 Chefs

Preparation time: 30 minutes | Cooking: 20 minutes | Total time: 50 minutes
Recipe for: 2 pizza bases, 26 from. about

Nutrition information per 1 base
Calories: 1080 Calories | Fat: 17 g.

Flour: 550 g.
Ελαιόλαδο : 2 tablespoons
Salt: 1 1/2 teaspoon
Dry μαγιά : 2 teaspoons
Baking powder: 1 teaspoon
Beer: 1 1/2 mug (at room temperature)

1. Mix and knead together all the ingredients (hand or mixer with kneading accessory) until you get a smooth, soft dough.
2. Cover the dough and let it rise for 30 minutes. Meanwhile preheat the oven to 230 degrees.
3. Divide the dough in half and open to 2 your records 26 from. about. Place the trays in oiled pizza tins.
4. Bake the low rack oven for 5 minutes. Remove and spread on the bases of your choice materials.
5. Return to oven and bake for another 20 minutes, To make the dough around crisp and browned material.
6. Remove from the oven, carve into pieces and serve immediately.

Prepared in 27 January 2014 by Luise

nuts vanilla

nuts vanilla
nuts vanilla Delicious sweet biscuits with delicious vanilla flavor. plain can be made or according to taste add nuts and / or dried fruit. From
4.5 stars rate, from 6 Chefs

Preparation time: 25 minutes | Cooking: 60 minutes | Total time: 1 hour 25 minutes
Recipe for: 36 about nuts

Nutrition information per 1 nut
Calories: 65 Calories | Fat: 2 g.

Butter: 85 g.
Ζάχαρη : 2/3 cup (130 gr.)
Salt: 1/2 teaspoon
Extract vanilla: 2 teaspoons (or 2 sachets vanillin)
Baking powder: 1 1/2 teaspoon
Eggs: 2 large
Flour: 2 mugs (240 gr.) - For every use

1. Prosthermainete oven to 175 degrees. Layer with waxed paper or lubricate a large pan Chesia.
2. In bowl, beat butter with sugar, salt, vanilla and baking powder, until the mixture fluffy. Add eggs one by one.
3. Reduce the mixer speed and add some - a little flour.
4. Pour the batter into the pan you prepared. Because the dough is sticky, the split in the middle with a wet spatula and the format in 2 oblong loaves.
5. Bake in the preheated oven for 25 minutes. Remove from the oven and lower the temperature at 160 degrees.
6. Sprinkle very lightly with water loaf (not necessary, just helps to cut more easily) and with a sharp knife cut slices of uniform thickness 1 - 1,5 hundredth.
7. Place the slices on a baking sheet and bake for another 25 - 30 minutes, to dry and begin to brown. Remove the nuts from the oven and pull a rack to cool. When completely cool, the store in aeresteges box or bag.

Prepared in 25 January 2014 by Luise

Liver marinated with onions

Liver marinated with onions
Liver marinated with onions A delicious recipe, for beef liver, marinated, juicy and soft with caramelized onions and oriental spices. From
5.0 stars rate, from 3 Chefs

Preparation time: 15 minutes 30 minutes marinating | Cooking: 30 minutes | Total time: 45 minutes 30 minutes marinating
Recipe for: 4 servings

Nutrition information per 1 portion
Calories: 409 Calories | Fat: 23 g.

Veal liver: 800 g.
Dust cumin: 1 1/2 teaspoon
Dust πάπρικα : 1 1/2 teaspoon
Salt: 1 1/2 teaspoon
Pepper: 1/3 teaspoon
Cayenne pepper: 1 - 2 pinches
Ελαιόλαδο : 1 tablespoon for marinating and 3 tablespoons of onions
Lemon juice: 3 tablespoons
onions: 4 large
Ζάχαρη : 1/2 teaspoon
Flour: little to floured liver
Butter: 3 tablespoons

1. Cut the liver strips and put it together with cumin, paprika, salt, the pepper, cayenne, the one tablespoon olive oil and lemon juice in a bowl. Stir well, Cover and leave in a cool place to marinate for half an hour.
2. Meanwhile prepare the onions: the clean and cut thin slices or rings. Heat a large pot the remaining olive oil and add the onions, a little salt, pepper and sugar. then stir, over medium-low heat, cooked caramelised and lightly onions, 20 minutes.
3. Remove the liver from the marinade and lightly flour. Remove the onions from the pan and keep aside. Within the same pan add the butter and fry the liver, and from 2 sides, per 5 - 7 minutes. Add the onions, stir and cook for 1 - 2 minutes.
4. Transfer the food platter, if desired sprinkle with parsley and serve immediately. It fits well with rice or mashed potato.

Prepared in 23 January 2014 by Luise

Kolokythosoupa velor

Kolokythosoupa velor
Kolokythosoupa velor delicious soup, with pumpkin and potatoes, that will appeal to all, especially to children. Perfect for cold winter days and to open the festive table. From
5.0 stars rate, from 6 Chefs

Preparation time: 30 minutes | Cooking: 30 minutes | Total time: 60 minutes
Recipe for: 4 servings

Nutrition information per 1 portion
Calories: 260 Calories | Fat: 9 g.

Ελαιόλαδο : 1 tablespoon
Chopped κρεμμύδι : 1 large (best red)
Chopped garlic: 2 cloves
Peeled and diced pumpkin: 1 kilogram
Peeled and cut cubes potatoes: 500 g.
chicken broth: 1200 ml
Sour cream: 80 ml
Chopped chives: 2 - 3 tablespoons
Salt, white pepper: as you like

1. Put the olive oil in a pan and just heat add onion and garlic. the wither, stirring constantly over medium heat, until makalosoun, about 4 minutes. Add the potatoes and the pumpkin. Continue cooking, stirring for another 5 minutes.
2. Add the broth and a little white pepper. Once the food starts boiling, reduce heat to a simmer and cover the pot. Boil until potatoes are tender and pumpkin, 20 - 25 minutes. Remove from the heat and leave to cool slightly.
3. Melt vegetables, either ravdomplenter, or passing the few - few of the blender. Put it back in the pot, over low heat and add the cream. Try to add spice and if necessary. Cook for 2 minutes, add the chives and extinguish the fire.
4. Serve the soup very hot with toasted bread.

Prepared in 2 January 2014 by Luise