Monthly Archives: February 2015

Rice pudding in the pressure cooker

Rice pudding in the pressure cooker
Rice pudding in the pressure cooker a recipe, for delicious and creamy rice pudding, made very quickly and easily in the pressure cooker! From
5.0 stars rate, from 5 people

Preparation time: 5 minutes | Cooking: 10 minutes | Total time: 15 minutes 10 minutes waiting
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 242 Calories | Fat: 9 g.

Butter: 1 tablespoon.
Rice: 3/4 cup (medium grain e.g.. Carolina)
Ζάχαρη : 1/2 mug
Milk: 1 1/2 mug
Water: 1 1/2 mug
Vanilla: 1 teaspoon extract or 2 vanillin
Salt: 1/2 teaspoon
Eggs: 1 whole and 1 yolk
Sour cream: 1/4 cup
Cinnamon: little for sprinkling

1. Put the butter in the pan and put it on the fire to melt. Add the rice and cook, stirring, 1 minute or.
2. Add milk, water, vanilla sugar and salt. Stir until it starts to boil the mixture.
3. Close the pressure cooker (adjust the high pressure) and when they begin to whistle, reduce heat and cook for 7 minutes. Turn off the heat and let 10 minutes to drop the pressure.
4. Meanwhile beat the egg, saffron and cream, become a uniform mixture. Open the cooker and get with a spoon rice pudding and pour in the egg mixture, stirring vigorously. Subsequently, emptying the egg mixture in the cooker, pianissimo, mixing hard and fast.
5. Divide the rice pudding into individual bowls. Best eaten lukewarm, or at room temperature. If you prefer cold, you can keep it covered in the refrigerator (maintained in a refrigerator for 2 - 3 days). If desired sprinkle with cinnamon.

Prepared in 27 February 2015 by Luise

salad Olivier (salad with boiled meat)


A salad variant of our known Russian salad, that the ingredients include meat and eggs. From



Potatoes: 5 moderate

Carrots: 3 moderate

Peas: 250 g.

Eggs: 4 large

Boiled or roast beef: 350 g.

pickles: 3 – 4 small (optionally)

Mayonnaise: 1 and 1/3 cup

Salt, white pepper: as you like



Peel the potatoes and carrots and cut cubes 1 from. about. Boil until tender. 3 – 4 minutes before it's ready, add the peas.

Drain the vegetables and place in large bowl. Allow to cool.

Boil the eggs tight, clean them and leave them to cool and. When cool, the chop and place in bowl with vegetables.

Chop the meat and put it in bowls and.

If you want add and pickles, and add salt and pepper and mayonnaise. Or stir and serve immediately or keep covered in the refrigerator, up to serve.


Boiled eggs in pressure cooker



Boiled eggs in pressure cooker! But it is! Simple and easy. Read how:


Materials and equipment:

Eggs: 1 – 12 straight from the fridge

pressure cooker

pan attachment for steaming



Place in the cooker accessory for steaming. Add water, about 5 from.

Put the eggs in the steam basket. They should not touch the water (if touch, remove some water).

Close the pressure cooker, to adjust to the high pressure and put on high heat. Once the valve starts to whistle, turn down the heat measuring the boiling time:

  1. For soft boiled eggs, count 1 minute and then put the pot under running water, to drop the pressure immediately. Open the cooker and remove the eggs from the basket.
  2. For moderate-boiled eggs, count 2 minutes and then put the pot under running water and once the pressure falls open the cooker and remove eggs.
  3. For hard-boiled eggs, count 2 minutes, download the kettle from the heat , wait for 6 minutes and then put the pot under running water. When the pressure drops open and remove the eggs.

Times are for large eggs, cold from the refrigerator. If eggs are small or is at room temperature, maybe the times require some reduction. After 1 – 2 Efforts will find just the times will do in your kettle perfectly cooked eggs.

Tart with Lime

Tart with Lime
Tart with Lime Easy, delicious tart with lime, cool and with the special flavor of lime, which makes it ideal to close a hearty meal! From
4.5 stars rate, from 4 people

Preparation time: 35 minutes | Cooking: 30 minutes | Total time: 1 hour 5 minutes
Recipe for: 8 servings

Nutrition information per 1 portion
Calories: 539 Calories | Fat: 31 g.

Ingredients for crust:
Ntaitzestiv cookies: 1 packing 250 g.
Ζάχαρη : 3 tablespoons
Molten butter: 6 tablespoons (85 gr.)
Materials recipe for stuffing:
Eggs: 4 large, only egg
Sweetened milk: 1 package (390 g. about)
Juice lime: 1/2 mug (about 4 lime)
Scrap lime: by 4 lime
Ingredients for garnish:
cold sour cream: 200 ml
Icing sugar: 3 tablespoons
Scrap lime: half a lime (optional)

1. Preheat oven to 165 degrees.
2. Beat the egg yolks with the lemon zest over high speed 2 minutes. Add the condensed milk and when mixed and lime juice. Cover and let stand for 30 minutes.
3. Meanwhile prepare the crust: Beat the biscuits in a blender to rub. Mix the sugar and melted butter. Spread in pan or tart 20 - 22 from. about, the bottom and the walls, at about 3 from.
4. Bake the crust in the preheated oven for 15 minutes. The Remove from the oven and emptied into the filling. Returns to the oven and bake for another 15 - 20 minutes.
5. Remove from oven and leave on a rack to cool.
6. Beat cream, together with icing and zest in Chantilly. With a piping bag garnish cold tart.

Prepared in 25 February 2015 by Luise

Lagana homemade

Delicious, fresh, homemade Laganas. Recipe from member “Delicacies from Crete”
ingredients :
1 sachet dry yeast
2 tablespoons tahini
1,5 teaspoon sugar
1 tablespoon oil
2 cups water
1 teaspoon salt
4 – 4,5 cups flour
for sprinkling:
black sesame
sesame white
2 tablespoons water
2 tablespoons sugar
In a bowl put the 1 cup water and sugar and yeast
To mix well and then into another bowl put tahini, oil, water and salt.
After I throw and yeast and slowly – slowly drop and flour.
Our dough is soft and pliable result.
Let it rise for 30′
After putting in parchment paper 2 tins and begin to spread the 1 Zymaraki and open with our fingers .
So in another pan.
Following with our fingers do lakouvitses.
Dilute the sugar and water and brush and sprinkle with sesame seeds.
The frizz at 200 degrees, in a preheated oven for 30 minutes.

Salad with lentils and fennel

Salad with lentils and fennel
Salad with lentils and fennel nutritious, aromatic, vegetarian salad with lentils, fennel and other herbs, which may constitute in itself a complete meal! From
5 stars rate, from 4 people

Preparation time: 15 minutes | Cooking: 30 minutes | Total time: 45 minutes
Recipe for: 8 servings

Nutrition information per 1 portion
Calories: 230 Calories | Fat: 14 g.

wispy lentils: 250 g.
fennel: 1 moderate (Fenchel)
Red κρεμμύδι : 1 large
Fennel: 1 bunch
Celery: 2 - 3 branches
Dry oregano: 1 teaspoon
olives: 10 - 12 pieces
Ελαιόλαδο : 1/2 mug
Vinegar: 4 tablespoons (red wine)
Salt, pepper: as you like

1. Wash the lentils and put them in a saucepan. Add water, that covers at least the 2 - 3 fingers. Put them to boil until tender, but not melt. Drain and rinse with cold water. Drain well again and put in salad bowl.
2. Peel and cut into thin slices the fennel and onion. Finely chop the fennel, celery and mint. Add the lentils. Sprinkle with oregano, salt and pepper,. Sprinkle with vinegar and olive oil and mix well.
3. Put over the olives and serve.

Prepared in 21 February 2015 by Luise