Monthly Archives: March 2015

French potato salad

French potato salad
French potato salad Delicious, aromatic salad, low-fat, done very quickly and everyone likes! From
5.0 stars rate, from 3 people

Preparation time: 25 minutes | Cooking: 20 minutes | Total time: 45 minutes
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 216 Calories | Fat: 8 g.

Small or moderate potatoes: 1 kilogram
Salt: 2 tablespoons
Garlic: 1 clove
White vinegar: 1 1/2 tablespoon
Mustard: 2 teaspoons
Ελαιόλαδο : 1/4 cup
Pepper: 1/2 teaspoon
Finely chopped κρεμμύδι : 1 small
Chopped αρωματικά : 1/2 mug (parsley, chives, tarragon, cardamom etc.)

1. Wash the potatoes thoroughly and cut washers, thickness of about half a centimeter. Put them in a saucepan with salt and cover with water (must cover at 3 from. about). Put the potatoes to a boil and boil once, lower the heat to medium intensity.
2. Meantime, clean garlic and nail to stick a skewer (or toothpick). Keeping the stick, dip garlic in boiling water for 45 seconds about. Unplug it and put it under running water, to drop the temperature of. Hold it for later. Allow the potatoes to boil, until soft and easily pierced with a knife, about 5 minutes. When they are ready, hold 1/4 cup of water to boil the potatoes and drain.
3. Spread the potatoes in a large pan. Mix in a bowl the water kept, with olive oil, the mustard, garlic scalds, after passing the press garlic, pepper and vinegar. Pour the hot potatoes and allow to stand for 10 minutes.
4. When you spend 10 minutes, put the potatoes in bowl, add onion and herbs and serve.

Prepared in 31 March 2015 by Luise

Snap chocolate biscuits with hazelnut

Snap chocolate biscuits with hazelnut
Snap chocolate biscuits with hazelnut snap cookies, with chocolate and hazelnuts. Are instantly, slightly mastichota texture and hazelnut flavor! From
5.0 stars rate, from 4 people

Preparation time: 15 minutes | Cooking: 10 minutes | Total time: 25 minutes
Recipe for: 30 cookies

Nutrition information per 1 biscuit
Calories: 60 Calories | Fat: 3 g.

Cooked, skinned hazelnuts: 1 mug (140 gr.)
Ζάχαρη : 1 mug
Chopped chocolate: 30 g. (Couverture)
Cocoa: 1/4 cup
Salt: 1 pinch
Eggs: 2 large, only whites
Vanilla: 1 teaspoon extract or 2 vanillin

1. Preheat oven to 175 degrees. Lay 2 sheets with paper or baking membrane.
2. Put in food processor or blender hazelnuts, sugar, Cocoa, chocolate and salt. The beat thoroughly rubbed hazelnuts.
3. Place the mixture in a bowl and add the egg and vanilla. Stir with spoon, to mix. You will get a very sticky dough.
4. By the spoon you get dough, equal to 3 briskly teaspoons about with the aid of a second spoon, put it in one of the pans you prepared. Dish cookies spaced, because they spread in baking.
chocolate baking cookies
5. Bake cookies in the preheated oven for 10 minutes (the touch will feel just tight). Remove the pan from the oven and leave on a rack. Allow cookies to cool completely in the pan before removing.
6. When the cookies cool completely, Loosen the carefully and keep it in a jar.

Prepared in 30 March 2015 by Luise


Prasotyropita potato



A delicious pie with leek, cheese and potato, easy and hearty. By fasting cheese can be consumed by those who are fasting. Recipe and photo sent us the member of, Zoitsa!


2 puff pastry

3-4 large leeks

2 potatoes

3 fresh onions

200 g cheese fasting or slice normal



parsley (optionally)

little margarine or oil to anoint the top sheet



Cut sliced ​​leeks and potatoes and boil for about 10 minutes over medium heat, until pierceable potato with fork.

In a frying pan put some olive oil and sauté the onions, leeks and potatoes. Salt and pepper and remove from heat. Crumble the cheese and mix.

Butter a baking pan and spread to a pastry. Pour the filling and place and the second sheet. well close the leaves and cut and Butter Pie.

Bake in a preheated oven at 190 degrees 30 minutes

Good luck!

Chocolate cake with dark beer

Chocolate cake with dark beer
Chocolate cake with dark beer Delicious, fluffy, juicy cake, with the special character that gives the porter. From
5 stars rate, from 6 people

Preparation time: 30 minutes | Cooking: 1 hour 5 minutes | Total time: 1 hour 35 minutes
Recipe for: 12 servings

Nutrition information per 1 portion
Calories: 521 Calories | Fat: 30 g.

Materials recipe for cake:
Cocoa: 65 g. and a little extra for mold
Flour: 210 g.
Baking powder: 1 1/2 teaspoon
Soda: 1/2 teaspoon
Salt: 1/2 teaspoon
black beer: 1 1/4 cup *
molasses **: 1/3 cup
At room temperature butter: 280 g. and a little extra for mold
Brunette sugar: 1 1/2 mug
Eggs: 3 large
Chopped chocolate: 170 gr.(Couverture)
Ingredients for the glaze:
Sour cream: 100 g.
cut pieces chocolate: 100 g. (Couverture)

1. Turn on the oven at 175 degrees. Grease a large cake tin with a hole in the middle and sprinkle with a little cocoa. To turn upside down and shake to drop off excess cocoa.
2. Sift together the flour into bowl, Cocoa, the baking, baking soda and salt. Keep them for later.
3. Put in saucepan beer and molasses and place on fire. Stir to mix and just boil remove from fire. Leave aside, until you need it.
4. Put the butter in a mixer and beat on medium speed, to become soft, per 1 - 2 minutes. Add the sugar and continue to beat until the mixture becomes fluffy, about 3 - 4 minutes (now and then, stop and collect the mixture sticks to the walls). Add a - a eggs.
5. At low speed alternately add the mixture to the flour and mix with beer (starting and ending with flour). Finally click on 15 - 20 seconds at highest speed to make the mixture homogeneous.
6. Add the chocolate and stir gently with a spatula. Pour the mixture into the form that you prepared.
7. Bake the cake in oven 1 about time (check with knife comes out clean). Remove cake from oven and place in rack to cool 20 minutes. the xeformarete.
8. Put the cream in a saucepan on the fire to burn. Remove from the heat and add the chopped chocolate. leave 2 - 3 minutes to soften the chocolate and then stirred to make the mixture homogeneous. Drops of the pour and the cake temperature.
* You measure the amount of beer, without foam.
** If you do not have molasses, you can replace it with 3/4 cup honey 1 tablespoon brown sugar.

Prepared in 29 March 2015 by Luise

Frozen yogurt (Frozen Yogurt)


Effortless, delicious, quick recipe for plain frozen yogurt. From



natural yoghurt: 500 g.

Ζάχαρη : 75 g.

Sour cream: 200 ml (35% fat)



Beat the yogurt with sugar, until the sugar is completely melted.

separately Beat cream, thickens.

Mix the yogurt with the cream and stir gently with a spatula.

Place the mixture in ice cream and tapped for 20 minutes. You put in a bowl, the close and store in freezer.

If you have no ice cream maker, put the mixture directly into the bowl, freezer. Each hour remove and hit ( a mixer or by hand). In 4 hours is ready.

Serve plain, with fresh fruit, syrup, confectionery, compost etc.

Potatoes and tomatoes ogkranten

Potatoes and tomatoes ogkranten
Potatoes and tomatoes ogkranten Easy, delicious recipe gkrantinarismena vegetables baked with cheese. From
5 stars rate, from 3 people

Preparation time: 20 minutes | Cooking: 2 hours | Total time: 2 hours 20 minutes
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 321 Calories | Fat: 12 g.

Ελαιόλαδο : 2 tablespoons and a little extra for the pan
Sliced onions: 2 large
Chopped garlic: 2 cloves
Water: 1/4 cup
Chopped Kalamata Olives: 1/2 mug
Cut thin slices tomatoes: 600 g. about
Cut thin slices potatoes: 1 kilogram
Salt, pepper: as you like
Thyme: 1 tablespoon fresh or 1 teaspoon dry
grated semi cheese: 1 mug

1. Turn on the oven at 200 degrees. Grease a deep baking pan that fits 3 liters approximately.
2. Heat olive oil in a saucepan, burn and add the chopped onions. Add 1/2 teaspoon salt and pepper and cook onions, stirring occasionally until soft and very well begin to turn brown, about 15 minutes. Add the garlic and cook yet 1 minute. Finally add the water and cook a little longer, to evaporate. Remove from heat and add olives.
3. In the pan you prepared Spread half tomatoes, covering the entire floor. Above Spread half the potatoes. Season to taste and sprinkle with half the thyme. Spread evenly onions. Above Layer remaining potatoes, salt and pepper and sprinkle with the remaining thyme. Finally cover with the remaining tomatoes.
4. Bake in the oven for 1 time. Remove from oven and sprinkled with grated cheese. Return to oven, until the cheese melts and get brown, 25 minutes.
5. Allow the food to stand for 30 minutes before serving.

Prepared in 27 March 2015 by Luise