Monthly Archives: August 2014

Homemade toffees

Homemade toffees
Homemade toffees Wonderful homemade toffees, delicious, aromatic, addictive wonderful! They become fast enough and consumed in the twinkling of an eye! The only special equipment you need is a pastry thermometer. From
5 stars rate, from 6 Chefs

Preparation time: 30 minutes and several hours waiting to cool | Cooking: 15 minutes | Total time: 45 minutes and several hours waiting to cool
Recipe for: 100 small candies

Nutrition information per 1 candy
Calories: 59 Calories | Fat: 2 g.

Butter: 1 mug (225 gr.)
Brunette sugar: 2 and 1/4 cup (510 gr.)
Salt: 1 pinch
Glucose syrup: 1 mug
Sweetened milk: 1 package (395 g. about)
Extract vanilla: 1 teaspoon

1. Layer with a greaseproof paper pan 20X20 cm. about. Ensure the wax paper to left over from 2 sides, while marginally ftazei in the pan walls at 2 other aspects (cf.. photos)
2. Put in pot (fit 4 liters) butter, over medium-low heat to melt. Add the sugar, salt and glucose. Stir and add the condensed milk.
3. Then stir the mixture on the fire, until its temperature reaches 120 degrees.
4. Remove from the heat and stop when boiling add the vanilla. Stir and pour in the pan you prepared. Allow to cool and stabilize for several hours (at least 4 - 5)
5. With the knife means xekolate candy by the walls of the pan and by means of the wax paper the tilt on cutting board. With clean knife cut into strips 1,5 - 3 cm (depending on how large you want the candies) and each strip into squares. If the knife stuck on candy, wash and dry it before using again.
6. Wrap each caramel into a piece of waxed paper and store in a jar or bowl.

Prepared in 30 August 2014 by Luise

Homemade tapenade

Homemade tapenade
Homemade tapenade Effortless, delicious, homemade tapenade, of black or green olives. For bread, savory tarts, sofas, pizza and where the olive paste may match. From
5 stars rate, from 4 Chefs

Preparation time: 10 minutes | Cooking: 1 minute | Total time: 11 minutes
Recipe for: 1 about mug

Nutrition information per 1 tablespoon
Calories: 67 Calories | Fat: 6 g.

Edged washers olives: 1 mug (black or green) full well
Fillet anchovy: 1 drained of its oil
Chopped capers: 1 tablespoon
Garlic: 1/2 small garlic without germ (optional)
Dry oregano: 1 pinch

1. Put all ingredients in a blender or food processor and beat well, become ointment.
2. Take the olive paste and put in a glass jar. Close it and store in the refrigerator. Withstand at least one week.
Prepared in 25 August 2014 by Luise


Chicken stuffed with rice

Chicken stuffed with rice
Chicken stuffed with rice Tasty and fairly easy recipe for chicken stuffed with rice and peppers florina. From
5 stars rate, from 3 Chefs

Preparation time: 30 minutes | Cooking: 1 hour 30 minutes | Total time: 2 hours
Recipe for: 6 - 8 servings

Nutrition information per 1 portion
Calories: 420 Calories | Fat: 20 g.

Chicken: 1 moderate to large (1500 - 1800 g)
Ελαιόλαδο : 2 + 2 tablespoons
Salt, pepper: as you like
Xero thyme, oregano, tarragon: by 1/2 teaspoon
Dried white wine: 1/2 mug
Chopped κρεμμύδι : 1 small
Rice: 1 mug (Long grain)
cut strips Florina pepper: 1 moderate
Water or chicken broth: 1 1/2 mug

1. For this recipe you will need needle and cotton thread for sewing chicken.
2. Wash and dry the chicken. Season Belly. Preheat oven to 190 degrees.
3. In a large skillet or saucepan, heat the 2 tablespoons olive oil and wilt the onion. Add the peppers and wither and those for other 2 - 3 minutes. Add the rice and stir to lubricate everywhere. When he starts to cook and this, Add the wine. Once vaporized add water or broth. Salt and pepper and cook, stirring frequently until water is absorbed. Add half fragrant, ankatefete and remove from fire.
4. just leave the rice to cool and spoon fill the belly and breasts of chicken. Sew the openings.
5. Grease with the remaining olive oil chicken externally, the salt and pepper and sprinkle with the remaining aromatic.
6. Put the chicken in a small pan and bake for 1,5 about time (if you put it upside down in the pan and when golden brown on one side turn it upside down to brown the other)
7. Serve the chicken hot, along with green vegetables or salad.
Prepared in 8 August 2014 by Luise