Monthly Archives: June 2014

fluffy pancakes

fluffy pancakes
fluffy pancakes Wonderful, fluffy, delicious pancakes. Easily and are perfect! From radicio.com.
5 stars rate, from 4 Chefs

Preparation time: 10 minutes 15 minutes waiting | Cooking: 20 minutes | Total time: 30 minutes 15 minutes waiting
Recipe for: 8 large tiganitess

Nutrition information per 1 pancake
Calories: 150 Calories | Fat: 6 g.



Ingredients:
Eggs: 2 large
Milk: 1 1/4 mugs
Molten butter: 40 g. (3 tablespoons)
Flour: 1 1/2 mug
Baking powder: 2 teaspoons
Salt: 1/2 teaspoon
Ζάχαρη : 2 tablespoons
Oil: little of the pan alleima

Directions:
1. stir together, flour, sugar, baking powder and salt. Keep it aside.
2. Place in mixer bowl the eggs with the milk and beat on high speed 2 - 3 minutes, frothy well. Add the butter and stir gently. Add the mixture of flour, while continuing to stir. After shuffled the flour in the dough, leaving the mixture to rest for 15 minutes.
3. Heat a frying pan on the fire and pour a little oil. Apply the oil well (better with a paper towel, which will absorb the extra oil). When the pan is warm, add some 1/2 cup from the mixture and cooked at medium-low heat, until the top surface filling bubbles and the bottom to get a nice brown color. With spatula tilt the pancake and cook until you get a nice color and the other side. Take the pancake platter.
4. Grease in the same way the pan and continue until you finish the dough. Stack of pancakes and serve hot. Fit great with honey or cinnamon syrup.

Prepared in 15 June 2014 by Luise

Perch oven

Perch oven
Perch oven Quick and easy recipe for fillet of perch, roasted with potatoes and tomatoes. From radicio.com.
3.5 stars rate, from 4 Chefs

Preparation time: 20 minutes | Cooking: 60 minutes | Total time: 1 hour 20 minutes
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 405 Calories | Fat: 20 g.



Ingredients:
Fillet perch: 800 g. about
Potatoes: 1 kilogram
Tomatoes: 4 + 2 moderate
Chopped κρεμμύδι : 1 small
Grated garlic: 1 clove
Ελαιόλαδο : 1/2 mug
Salt, pepper: as you like
Oregano: 1 teaspoon
Thyme: 1 teaspoon
Chopped parsley: 2 - 3 tablespoons

Directions:
1. Turn on the oven at 190 degrees. Peel the potatoes and cut medium pieces. the salt and pepper, add half the oil, half the thyme and oregano half. Put them in a pan and put in oven. Bake for 30 minutes.
2. Meanwhile prepare the sauce: finely chop the 4 tomatoes. Put in a pan or pot the remaining olive oil and add the onion and garlic. The wilt over medium heat for 3 minutes. Add the chopped tomatoes, salt and pepper, add parsley, the remaining thyme and oregano and cook a few minutes to tie a little sauce. Meanwhile cut the 2 tomatoes, thinly sliced.
3. When the half-hour passed, remove the pan from the oven and pushing the potatoes around to make room in the center. Pour the sauce there and on top put the fillet of perch. Salt and pepper and cover with tomato slices.
4. Return to oven and bake for another half hour. Serve hot.

Prepared in 13 June 2014 by Luise

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Ice cream with rum and raisins

Ice cream with rum and raisins
Ice cream with rum and raisins Easy, witty ice cream with rum and raisins, without eggs. From radicio.com.
4.5 stars rate, from 4 Chefs

Preparation time: 30 minutes and a few hours waiting | Cooking: 2 minutes | Total time: 32 minutes and a few hours waiting
Recipe for: 8 servings

Nutrition information per 1 portion
Calories: 456 Calories | Fat: 33 g.



Ingredients:
raisins: 3/4 cup (pitted)
Rum: 1/4 cup (dark for strong taste, white for softer)
Sour cream: 3 mugs
Milk: 1 mug
Ζάχαρη : 3/4 cup
Grated nutmeg: 1/3 teaspoon
Extract vanilla: 1 teaspoon

Directions:
1. Put the raisins in a bowl and pour the rum. Leave them 3 - 4 hours to soak.
2. Put in pot cream, milk and sugar in a saucepan and put on fire. then stir, until the sugar melts. Remove from heat and add the nutmeg and vanilla. Put in bowl, Cover and cool when refrigerate to cool thoroughly.
3. To make ice cream, put the milk mixture in the ice cream maker and strike. When tightened enough, add the rum and raisins and continue to prepare ice cream.
4. Put the ice cream in bowl and store in freezer.

Prepared in 11 June 2014 by Luise

Tart with tomato and cheese

Tart with tomato and cheese
Tart with tomato and cheese Tasty summer tart with caramelized onions, roasted tomatoes and fresh cheese. From radicio.com.
4.0 stars rate, from 3 Chefs

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

Nutrition information per 1 portion
Calories: 405 Calories | Fat: 27 g.



Materials recipe for the dough:
Flour: 2 mugs
Baking powder: 1 teaspoon
Salt: 1 teaspoon
Molten butter: 1/2 mug
Egg: 1 moderate
Water: 1/2 mug (about)
Materials recipe for stuffing:
Ελαιόλαδο : 3 tablespoons (1 + 2 separately)
Sliced tomatoes: 6 moderate
Sliced onions: 2 large
Balsamic vinegar: 3 tablespoons
Salt, pepper: as you like
Dry oregano: 1 teaspoon
Xero thyme: 1 teaspoon
Xero Royal: 1/2 teaspoon
Χανιώτικη cheese: 1/2 kilogram
Crumbs gruyere: 1/3 cup
Egg: 1 moderate

Directions:
1. Κόβετε τις ντομάτες σε φέτες, 1 from. thickness of about. Lay a baking tray with greaseproof paper, περνάτε με λίγο ελαιόλαδο και στρώνετε από πάνω τις ντομάτες. Lightly salted, πασπαλίζετε με ρίγανη, thyme and basil, ραντίζετε με τις 2 κουταλιές ελαιόλαδο και ψήνετε στους 210 degrees 25 minutes.
2. Εν τω μεταξύ ζεσταίνετε το ελαιόλαδο σε τηγάνι και μαραίνετε τα κρεμμύδια για 5 - 6 minutes. Προσθέτετε το μπαλσάμικο, stir and cook for 2 - 3 minutes. Σβήνετε τη φωτιά και αφήνετε τα κρεμμύδια να κρυώσουν.
3. Prepare the dough: ανακατεύετε το αλεύρι με το αλάτι και τη μπέικιν πάουντερ. Προσθέτετε το αυγό ελαφρά χτυπημένο, το βούτυρο και το μισό νερό. Ανακατεύετε και ζυμώνετε ελαφρά. If the dough is too tight, προσθέτετε λίγο ακόμη νερό.
4. Grease a tart 30. from. Opens (καλύτερα ανάμεσα σε 2 λαδόχαρτα ή διάφανη μεμβράνη) τη ζύμη σε στρογγυλό φύλλο, λίγο πιο μεγάλο από την ταρτιέρα. Με τη βοήθεια του λαδόχαρτου βάζετε τη ζύμη στην ταρτιέρα.
5. Σε μπολ ανακατεύετε τη μυζήθρα με το αυγό, την γραβιέρα, pepper, oregano and thyme.
6. Απλώνετε πάνω στη ζύμη τα κρεμμύδια και τις μισές ντομάτες. Από πάνω βάζετε το μείγμα της μυζήθρας και το στρώνετε (αν κολλάει, βρέξτε ελαφρά τα χέρια σας). Από πάνω απλώνετε τις υπόλοιπες ντομάτες.
7. Bake the tart in 190 degrees 40 minutes. Βγάζετε από το φούρνο και ξεφορμάρετε την τάρτα. Την σερβίρετε ζεστή ή σε θερμοκρασία δωματίου.

Prepared in 9 June 2014 by Luise

cinnamon syrup

cinnamon syrup
cinnamon syrup Easy recipe for aromatic cinnamon syrup. It's perfect on pancakes (pancakes), while also tairazei in ice, creams, cake. From radicio.com.
5.0 stars rate, from 2 Chefs

Preparation time: 5 minutes | Cooking: 15 minutes | Total time: 20 minutes
Recipe for: 270 ml of

Nutrition information per 1 spoonful
Calories: 42 Calories | Fat: 0 g.



Ingredients:
White sugar: 1/2 mug
Brunette sugar: 1/2 mug
Extract vanilla: 1 teaspoon (or half vanilla pods cut in half lengthwise)
Dust cinnamon: 1 teaspoon
Water: 1 mug

Directions:
1. Put all ingredients in a saucepan and put on fire. Stir until melted and the sugar to boil the syrup.
2. Reduce heat and let simmer. If you need to skim. Simmer until it reaches the desired density (with pastry thermometer least 104 degrees).
3. Remove from heat and cool a few minutes after the store in a clean bottle. Bears months unrefrigerated.

Prepared in 7 June 2014 by Luise

Mocha chocolate syrup

Mocha chocolate syrup
Mocha chocolate syrup Easy recipe for chocolate syrup with light mocha flavor. Fits ices, cake, milk shake while giving instant chocolate flavored milk. From radicio.com.
5.0 stars rate, from 3 Chefs

Preparation time: 5 minutes | Cooking: 5 minutes | Total time: 10 minutes
Recipe for: 350 ml of

Nutrition information per 1 spoonful
Calories: 50 Calories | Fat: 0.2 g.



Ingredients:
Ζάχαρη : 250 g.
Water: 130 ml
Dust cocoa: 40 g.
instant powder Coffee: 1 teaspoon
Salt: 1 pinch
Extract vanilla: 1 teaspoon (or half vanilla pods or vanillin)

Directions:
1. Put all ingredients, except vanilla extract, in saucepan (if you use vanilla pods will put it from the beginning, along with other materials, after the kooete along the middle)
2. Put the pan into the fire, stirring continuously, so the sugar melts, cocoa and coffee and become the mixture omoigennes. Continue to stir, until the mixture starts receiving fyladides boiling around the pot. Download the pan from the heat and add the vanilla extract.
3. Allow to cool a few minutes and pour the syrup into clean bottle. When completely cool store in the refrigerator. Withstand several weeks.

Prepared in 5 June 2014 by Luise