Monthly Archives: October 2014

Olives in bottle

Olives in bottle
Olives in bottle A very easy and effortless recipe for curing olives. It can be applied to all olive, sufficient fit to pass the mouth of the plastic bottle. From
5 stars rate, from 4 Chefs

Preparation time: 10 minutes | Cooking: 1 minutes | Total time: 11 minutes
Recipe for: 850 g. about olives

Nutrition information per 100 g. ripe olives
Calories: 167 Calories | Fat: 17 g.

olives: 800 - 900 g. (black, green, small or large, provided they are similar to the bitterness evenly)
Thick salt: 80 - 90 g.
Water: as getting
Ελαιόλαδο : 1 tablespoon

1. Wash the olives and an empty water bottle, of 1,5 l.
2. Place the olives in the bottle, a - a, the orifice. Depending on the size of olives, will take 800 - 900 g. olives. If you want to weigh the filled bottle, having in mind that empty, capless weighs about 40 g.
3. Add the bottle, coarse salt, equal to the 1/10 the weight of the olives used e.g.. if the olives were 800 g. will add 80 g. salt.
4. Add the water bottle until they are covered olives. Add olive oil on top (no need to stir the bottle to melt salt, will only melt in a few days).
5. Leave the bottle in a dry and cool place, capless. In a bit, the bottles will be released air bubbles. The whole procedure takes about a month (a little more if the olives are green). Throughout check and fill if necessary water.
6. After a month, close the bottle until use. Because the olives are not easily come out of the bottle, with thick cut scissors or knife carefully to the top of the bottle and empty, along with the brine in the bowl or glass jars. If you want to add vinegar jars and / or herbs of your choice.

Prepared in 27 October 2014 by Luise

Biscuits with oats and raisins

Biscuits with oats and raisins
Biscuits with oats and raisins as easy as pie, delicious biscuits with rolled oats and raisins. Butter makes delicious spices and irresistibly! From
5 stars rate, from 5 Chefs

Preparation time: 20 minutes | Cooking: 12 minutes (each pan) | Total time: 32 minutes
Recipe for: 36 cookies

Nutrition information per 1 biscuit
Calories: 124 Calories | Fat: 6 g.

Butter: 1 mug (225 gr.)
Brunette sugar: 1 1/2 mug (330 gr.)
Cinnamon: 1 1/2 teaspoon
Carnation: 1/2 teaspoon
Soda: 1/2 teaspoon
Salt: 1/2 teaspoon
At room temperature eggs: 2 large
Rolled oats: 3 mugs (250 gr.)
Pitted raisins: 1 mug (250 gr.)
Flour: 1 mug (140 gr.)

1. Allow the butter and eggs out of the refrigerator to get room temperature.
2. Preheat oven to 175 degrees. Lay 3 large oven trays with greaseproof baking.
3. Beat in mixer the butter with the sugar, cinnamon, cloves, baking soda and salt, fluffy, per 2 minutes.
4. Add a - a eggs. when incorporated, stop beating and stirring, add the oatmeal and raisins. End, stirring, add the flour.
5. With a spoon or with ice cream spoon (small balls) Drop spoonfuls onto the baking trays you prepared, approximately 5 cm between them (every pan will put about 9 cookies)
6. Bake cookies in the preheated oven for 12 minutes. Remove cookies from the oven, leave 1/2 - 1 thin to slightly harden and remove to rack to cool.
7. When completely cool, the store in an airtight box. withstand 1 week outside the refrigerator and 1 month or so in the freezer.

Prepared in 17 October 2014 by Luise


Lasagna with eggplant

Lasagna with eggplant
Lasagna with eggplant Wonderfully, delicious lasagna, with eggplant in tomato sauce and cheese. A hearty dish without meat! From
5 stars rate, from 3 Chefs

Preparation time: 40 minutes | Cooking: 50 minutes | Total time: 1 hour 30 minutes
Recipe for: 6 servings(large)

Nutrition information per 1 portion
Calories: 420 Calories | Fat: 29 g.

Ingredients for lasagna:
Flour: 300 g.
Eggs: 3 very big
Materials recipe for the filling:
Flasks eggplants: 2 large (or 3 moderate)
Chopped garlic: 2 cloves
Ελαιόλαδο : 4 tablespoons
peeled Roma tomatoes: 2 preserved 400 g.
Thyme: 1/2 teaspoon
Salt, pepper: as you like
Ζάχαρη : little, if sour tomatoes
grated semi cheese: 150 g. (eg. gouda, Cheddar, Edam etc.)
Grated hard cheese: 1 1/2 mug (eg. Parmesan, pecorino, parmesan etc.)
Ingredients for the sauce:
Butter: 2 tablespoons
Flour: 2 tablespoons
Milk: 1 mug
Salt, white pepper: as you like
Grated nutmeg: 1 - 2 pinches
Crumbs toast: 1 tablespoon

1. Wash the eggplant and cut into 4 along. Then cut each quarter into very thin slices, 3 - 4 mm max. Salt them and put them in a colander.
2. Put in a bowl the flour and break the eggs into. Knead until you get a soft dough, about 10 minutes. Wrap the dough well and refrigerate for 30 minutes to rest.
3. Preheat oven to 200 degrees Celsius.
4. shake well aubergines from liquids churn. Heat a large skillet or saucepan olive oil and add the eggplant and garlic. Cook, stirring regularly 10 minutes.
5. Pass the tomatoes in blender or chop and add to eggplant. Add the thyme, salt and pepper. Simmer until the sauce thickens well. Try if you need additional little sugar.
6. Remove the dough from the refrigerator and divide into four. On floured surface open 4 leaves, in the pan size to use (They must be deep and not more than 25CH35)
7. Spread in pan, it 1/4 from aubergines. Sprinkle over the 1/4 from semi-hard cheese and 1/5 of hard cheese. Cover with a sheet. Continue until all materials (will little leftover cheese skiro, you need to sprinkle the sauce)
8. Melt butter in a saucepan and add the flour. Cook, stirring, 1 minute. Add the milk and continue whisking until the sauce thickens. Remove from the heat and add salt, pepper and nutmeg. Mix and spread over the lasagne. Sprinkle with the cheese and toast was.
9. Bake in the preheated oven for 30 minutes. Serve hot.

Prepared in 12 October 2014 by Luise

Easily cookies with chocolate

Easily cookies with chocolate
Easily cookies with chocolate as easy as pie, delicious cookies, with pieces (or drops) Chocolate. They made very quickly without even need a mixer. From
5 stars rate, from 4 Chefs

Preparation time: 10 minutes | Cooking: 10 minutes (each pan) | Total time: 20 minutes
Recipe for: 36 cookies

Nutrition information per 1 biscuit
Calories: 117 Calories | Fat: 7 g.

At room temperature butter: 225 gr.(1 mug)
Brunette sugar: 160 g. (3/4 cup)
Egg: 1 large
Vanilla: 1 teaspoon extract or 2 vanillin
Salt: 1/2 teaspoon
Flour: 250 g. (2 mugs)
coarse dark chocolate: 200 g. (or chocolate drops)

1. Preheat oven to 180 degrees. Lay on baking paper 3 - 4 large oven trays.
2. Put in a bowl the softened butter and mix well with a fork to make soft.
3. Add the sugar and stir vigorously with a fork to mix. Add the egg, vanilla and salt, continuing to stir vigorously. Finally add the flour, mix and add this to the chocolate.
4. Pour teaspoons yeast (1 very full teaspoon or tablespoon sharp) for each cookie on paved pans, approximately 5 cm from each other. If you want, Lay little biscuits with oiled fingers.
5. Bake cookies in the preheated oven for 10 minutes. Remove the pan from the oven, let 5 minutes in the pan to slightly harden and then remove to rack to cool completely. The store in an airtight vessel (withstand 1 week) or well-sealed freezer (withstand one months)

Prepared in 7 October 2014 by Luise