Monthly Archives: February 2014

Mullet with tomato in oven

Mullet with tomato in oven
Mullet with tomato in oven Delicious recipe for grilled red mullet with aromatic tomato sauce. From
5.0 stars rate, from 4 Chefs

Preparation time: 10 minutes | Cooking: 45 minutes | Total time: 55 minutes
Recipe for: 4 servings

Nutrition information per 1 portion
Calories: 422 Calories | Fat: 21 g.

Megaloutsika mullet: 1 kilogram (fresh or frozen)
Ελαιόλαδο : 4 tablespoon
Chopped garlic: 2 cloves
Chopped celery: 1 twig (without leaves)
Grated tomatoes: 600 g.
Chopped parsley: 1 bunch
Salt, pepper: as you like
Ζάχαρη : 1/2 teaspoon (only if necessary)
Oregano: 1- 2 pinches

1. Clean the scales and viscera mullet. Wash well and keep aside. Preheat oven to 190 degrees.
2. In plakero which enters the furnace, heat the olive oil (if you do not plakero, use pan) and add the garlic and celery. The wilt, stirring over medium heat for 2 minutes (care not blackened garlic). Stir in the parsley and stir for half a minute more.
3. Add tomatoes, oregano, salt and pepper and sogovrazete for 3 - 4 minutes to slightly thicken the sauce. Try the sauce, If necessary salt and pepper and sugar.
4. Remove from heat and place on top mullet (if you made the sauce in pan, the transfer and spread in pan). slightly Alatopiperonete fish and bake in the preheated oven for 30 minutes (the time can be varied depending on the size of fish).
5. Remove the food from the oven and serve very hot.

Prepared in 19 February 2014 by Luise

chocolate cookies

chocolate cookies
chocolate cookies Delicious cookies with chocolate and hazelnut, rich and butter, ideal for coffee and snacks. From
5.0 stars rate, from 3 Chefs

Preparation time: 30 minutes 1 hour wait | Cooking: 10 minutes | Total time: 40 minutes 1 hour wait
Recipe for: 45 about cookies

Nutrition information per 1 biscuit
Calories: 93 Calories | Fat: 7 g.

Darks chocolate: 170 g. for biscuits and 100 g. for decoration
Flour: 300 g.
Ζάχαρη : 100 g.
Vanilla: 1 packaging or vanillin 1/2 teaspoon extract
Grated hazelnuts: 150 g.
Butter: 200 g.

1. Melt the 170 g. chocolate in a bain marie. Remove from the heat and leave little to drop the temperature of.
2. In bowl of mixer stir flour, sugar, hazelnuts and vanilla. stir. Add butter (be at room temperature) and beat to mix well. Add the melted chocolate, stirring. Continue to beat for 4 minutes.
3. Make the dough ball and wrap well with food film. Put the dough in the fridge for 1 hour.
4. Preheat oven to 200 degrees and Lay 3 with wax paper baking oven trays.
5. Remove the dough from the refrigerator and shape it with your hands to roll. Cut pieces uniformly and formed into cords 1,5 from. and a thickness of about 3 - 4 from. length. Bend the strings to get the crescent-shaped. Put the sheet at a distance from one another, because widen cooking.
6. Bake the cookies in the oven 10 minutes. Take them out and let them cool down at least 10 minutes in the pan. Remove with spatula, Carefully break because, biscuits and place on a rack to cool completely.
7. Melt the remaining chocolate in a bain-marie and dip the ends of the cold biscuits. Put it back in the rack to harden the chocolate. When completely cold, the store in an airtight box.

Prepared in 17 February 2014 by Luise


almond Florentines

almond Florentines
almond Florentines wonderful lace, crunchy biscuits with almonds, butter and honey. From
4.5 stars rate, from 2 Chefs

Preparation time: 25 minutes | Cooking: 15 minutes | Total time: 35 minutes
Recipe for: 30 about cookies

Nutrition information per 1 biscuit
Calories: 96 Calories | Fat: 6 g.

Friend almonds: 2 mugs (170 gr.)
Flour: 1/4 cup (30 gr.)
Salt: 1 teaspoon
Ζάχαρη : 1 mug (200 gr.)
Honey: 2 tablespoons
Sour cream: 3 tablespoons
Butter: 1/2 mug (110 gr.)
almond extract: 1 teaspoon

1. Preheat oven to 175 degrees.
2. Put in blender, the 1 1/2 cup of almonds, flour and salt. do just 1 - 2 speed blender, break almonds, but with care not to become dust. Put them in a bowl (not plastic) and add and the rest 1/2 cup almonds.
3. Over low heat a saucepan and add sugar, honey, Cream and butter. Mix melted butter and mix the materials. Turn up the heat until the mixture begins to change color (6 minutes).
4. Remove from heat and pour into the bowl with the almonds. Stir and wait 2 - 3 minutes to drop the temperature and add almond extract.
5. Put koutalie the mixture into sheet lined with wax paper, some distance between them and bake for 9 minutes. Remove and allow to cool. The store closed in an airtight box.

Prepared in 14 February 2014 by Luise

Macarons with coconut

Macarons with coconut
Macarons with coconut delicious, extremely light beige with coconut. Really melt in the mouth. From
5.0 stars rate, from 6 Chefs

Preparation time: 30 minutes | Cooking: 15 minutes (each pan) | Total time: 45 minutes
Recipe for: 80 small macaroni approximately

Nutrition information per 1 macaroni
Calories: 27 Calories | Fat: 1 g.

egg whites: 3 large (at room temperature)
Ζάχαρη : 1 1/2 mug
Grated betel: 1 1/2 mug
Extract Vanilla: 1/2 teaspoon

1. Beat the egg whites at high speed in the mixer, to, lifting the wire, to form soft noses.
2. Add 1/2 cup of sugar at a time, continuing hitting, until the meringue is firm and shiny. Stop hitting.
3. Add the vanilla extract and mix gently with a spatula. Finally add the coconut, 1/2 mug at a time, stirring again gently with the spatula, until well mixed.
4. Preheat oven to 180 degrees. Lay 3 baking trays with greaseproof paper.
5. Fill the cornea with a wide round nose and make trays on the greaseproof paper 2 - 4 from. depending on your taste. The records, it is good that they are at least spaced apart 2 from. Leave the pans for a while before baking to dry and flatten the surface of the macaroni a little.
6. Bake the macaroni in the middle of the oven for 14 - 18 minutes (depending on their size). You take them out as soon as they start to change color. Remove them immediately from the pan with a spatula and place them on the grill to cool.. Once cool, store in an airtight container.

Prepared in 19 February 2014 by Luise

Shepherd's pie (shepherd’s pie)

Shepherd's pie (shepherd's pie)
Shepherd's pie (shepherd's pie)ι The traditional English shepherd's pie with mince, vegetables and mashed potato topping. From
5.0 stars rate, from 5 Chefs

Preparation time: 20 minutes | Cooking: 60 minutes | Total time: 1 hour 20 minutes
Recipe for: 8 servings

Nutrition information per 1 portion
Calories: 440 Calories | Fat: 25 g.

Ελαιόλαδο : 2 tablespoons
Minced meat: 1 kilogram (lamb or beef)
Chopped onions: 2 large
Chopped carrots: 4 large
Peas: 1 mug
Thyme: 1/2 teaspoon
Flour: 3 tablespoons
Butter: 2 tablespoons
Dry red wine: 1/2 mug
tomato paste: 2 tablespoons
Worcester sauce: 2 tablespoons
Broth: 1 1/2 mug (chicken or beef)
Puree potato: 6 about mugs
Shaken egg: 1 moderate
Salt, pepper: as you like

1. Heat the olive oil in a saucepan and add the carrots. You cook them to soften. Add the onion and wither and this. Finally add the minced meat and roast it.
2. Add the butter and peas. Sprinkle the flour and mix. Add the tomato paste, the wine and the goster sauce.
3. Allow the wine to almost evaporate and add pepper, thyme and broth. Lower the heat and simmer until the sauce thickens slightly. Try salt and pepper and remove from the heat.
4. Turn on the oven at 200 degrees. Butter a deep frying pan or pyrex (25X35 approximately) and pour in the minced meat mixture. Spread the puree on top (with a spatula or with a wide cornea). Spread the egg on top and push in the oven for 40 minutes.
5. Serve hot.

Prepared in 11 February 2014 by Luise

bergamot marmalade

bergamot marmalade
bergamot marmalade Easy and fragrant jam, original flavor, with bergamot. From
4.5 stars rate, from 4 Chefs

Preparation time: 30 minutes | Cooking: 60 minutes | Total time: 1 hour 30 minutes
Recipe for: 1200 ml of

Nutrition information per 1 tablespoon
Calories: 49 Calories | Fat: 0 g.

bergamot: 1100 g.
Ζάχαρη : 940 g.
Water: 1500 ml

1. Wash and dry bergamot. Cut and discard the 2 ends and then cut them in half lengthwise. Bergamot Cut into very thin slices and remove the seeds. Then chop the slices and put the bergamots in pot.
2. Add water to pot, they are covered well the fruit and place on the fire. Allow to boil and for psilovrazete 5 minutes. The empty into colander, to strain.
3. Put it back in the pot, together with the sugar and 1.5 liter water. Put them back on the fire and boil, stirring to melt the sugar.
4. Simmer jam, stirring regularly, until it thickens (with pastry thermometer reaches 104 degrees).
5. Remove from the fire and share in sterilized jars (will fill about 4 jars 300 ml of). Close and allow to cool.

Prepared in 9 February 2014 by Luise