Monthly Archives: April 2015

Pizza with chicken


A great recipe for delicious pizza with chicken, sent our member, Maroulla.



250 g.. flour for all what; uses

1 sachet of dry yeast

1 cup lukewarm water (you may need a little more)

1 tablespoon sugar

1 tablespoon grated cheese

1 teaspoon dried basil

2 tablespoons oil



2/3 box last tomato chopped in a blender

4 tablespoons olive oil

1 teaspoon basil
1 teaspoon oregano
1 teaspoon sugar
salt, pepper



1 onion in to small cubes

1 small chicken breast cut in to small cubes

2-3 tablespoons red wine

2 red peppers into very thin strips

1,5 about cup grated cheese

2 ham slices chopped



For the dough:

Heat at moderate temperature in the microwave (about 20 seconds) oil with basil in a small bowl and pour into a basin (or heat a pot on low heat).

Mix in the warm water with sugar and yeast and mix well.

Mix in the flour at doses up to achieve a soft dough. Knead well and .skepazoume the bowl with jelly and Grease and back manually the surface of the dough.

Let it rise in a warm place.


For the sauce:

Put all ingredients in a saucepan and boil gently, 10 – 15 minutes, To thicken the sauce well.


For the stuffing:

In a pan pour 2 with 3 tablespoons oil and brown the chicken well in with medium heat.

Pour wine , paprika as much you want and a pinch of chili (if you want) and leave 2 minutes to evaporate the wine.

Remove from the fire and put it on a plate with paper towels

In the same pan, add the onion and saute 2 -3 minutes and remove it and putting it on a saucer with absorbent paper and it.


Synarmologisi and baking:

We use a griddle 35 cm diameter and approximately poured greaseproof paper which sprinkle a little flour. We grease our palms and gently spread the dough. If you need xanaladonoume hands.

With a spoon slowly and spread the tomato sauce to go everywhere.

Sprinkle sprinkle ham with onion and then 2/3 cup grated cheese

top with chicken.

Sprinkle with remaining cheese, then the peppers and cook for 20 minute resistors at 180 degrees.

Avronies stew

Avronies stew
Avronies stew the avronies (Ovrios) They are young, Spring shoots of climbing shrub Tamus communis, before they draw new cards. Have a characteristic bitter taste and are considered very healthy. From
4.5 stars rate, from 4 people

Preparation time: 10 minutes | Cooking: 25 minutes | Total time: 35 minutes
Recipe for: 4 servings (for accompanying)

Nutrition information per 1 portion
Calories: 213 Calories | Fat: 21 g.

Avronies: 600 g.
Chopped κρεμμύδι : 1 small
Chopped garlic: 1 clove
Salt, pepper: as you like
Ελαιόλαδο : 6 tablespoons (if you are on a diet, you can reduce)
Lemon: 1 moderate juice

1. Cut the hard part of the avronies (where you can easily cut the piece with your hand). Wash avronies you are great, cut into pieces smaller pieces.
2. (If you like the bitter taste, You will make avronies paralleipontas this step, without the blanch avronies) Put in a saucepan of water to boil. Add the avronies and cook for 2 minutes. Drain and discard the water.
3. Put the pot and half the oil over medium heat withered onion, per 4 minutes. Add the garlic and cook for 1 more minute. Then add the avronies and half cup water. Season to taste and simmer in a covered pot, until soft 10 - 15 minutes. Add the remaining oil and close the fire.
4. Serve avronies tepid or at room temperature with freshly squeezed lemon.

Prepared in 29 April 2015 by Luise


Granite mortar – preparation



The granite mortar is very useful and practical, both rubbing spices, and for preparing sauces and dips. Before first use but, They need treatment to cleanse and smooth. See steps below. From


1step: Rinse the mortar with lukewarm water. You get a new kitchen sponge and the tough side thoroughly rub the mortar and pestle. Rinse and repeat. Allow the mortar to dry.

2step: put in the mortar 1/4 rice bowl and add a little water (1 – 2 tablespoons). Beat with pestle and toss and turn, until the rice completely sanded. When water is absorbed, add some more coke. At the end of the rice will have the form of a toothpaste.


Rinse the mortar with water and repeat the process of rice, repeatedly, until the paste comes out completely all-white (3 – 5 usually times). Dry mortar.

3step: put in the mortar 3 – 4 clove, a tablespoon coarse salt, some coriander seeds, pepper grain, cumin seeds and any other spices you like.


Beat well, become ointment, making sure to cover this, across the inner surface of the mortar round and the bottom of the pestle.


Allow the mortar to stay with the ointment 1 day. If you do not want to smell the kitchen from spices, hold it closed in bag. Rinse with warm water and allow to dry. The mortar is ready to use.

Remember that you should not use detergent to clean the mortar. The detergent leaves smell in a mortar after passing spices and sauces. Simply rinse with water and wipe with paper or kitchen towel. If left some heavy smell in the mortar that you want to remove it, then use some rice and break it until powder. This will remove the smell.

Turkey burgers with feta



Delicious Light burgers, with turkey mince and feta cheese. From



minced turkey: 750 g.

Cream cheese: 1/2 mug (unsalted)

Chontrotrimmeni slice: 1/2 mug

Chives: 2 tablespoons (chopped)

parsley: 1 tablespoon (chopped)

Salt: 3/4 teaspoon

Pepper: 1/2 teaspoon

Ελαιόλαδο : 1 tablespoon

If you want to serve a burger, you need extra 4 burger buns, tomato slices, κρεμμύδι , lettuce, mayonnaise etc., depending on your taste.



Knead all the ingredients together, except the feta and olive oil. To add at the end, kneading lightly not completely dissolved.

Divide the mince in 4 and do 4 great burgers. The wrap and refrigerate for at least 1 time.

Heat olive oil in a pan and cook the burgers and the 2 sides over medium heat, until cooked through. If the burgers browned very quickly out, you can teliosete their baking in the oven, for they do not burn out and stay inside uncooked.

Mashed potatoes with garlic

Mashed potatoes with garlic
Mashed potatoes with garlic Very rich mashed potatoes, with a distinctive garlic flavor and full, buttery taste. From
4.5 stars rate, from 4 people

Preparation time: 20 minutes | Cooking: 35 minutes | Total time: 55 minutes
Recipe for: 10 servings

Nutrition information per 1 portion
Calories: 418 Calories | Fat: 27 g.

Potatoes: 2 pounds
Chopped garlic: 12 cloves
Butter: 12 tablespoons
Ζάχαρη : 1 teaspoon
Salt, pepper: as you like
Sour cream: 1 and 1/2 mugs
Water: 1/2 mug

1. Peel the potatoes and cut them into cubes 1 - 2 cm. Put them in a colander and wash them under running water, until the water comes out clean of starch.
2. Heat it in a saucepan 1/3 from the butter and add the garlic and sugar. Cook, stirring, until the garlic starts to turn brown, 3 minutes. Add the potatoes, the 2/3 of sour cream, water, a teaspoon of salt and stir. When the mixture boils, turn down the heat, Cover the pan and simmer until the potatoes are soft and most of the liquid is absorbed., 25 minutes. Don't forget to stir regularly.
3. Remove from the heat and add the remaining butter. Melt the potato cubes with a spoon. Add the rest of the cream and mix with a spatula, to make the puree fluffy. Trying to spice, put in a bowl and serve.

Prepared in 27 April 2015 by Luise

Kapkeiks with ginger and lemon glaze

Kapkeiks with ginger and lemon glaze
Kapkeiks with ginger and lemon glaze fluffy, kapkeiks aromatic with spicy ginger and lemon icing with cream cheese. From
5.0 stars rate, from 5 people

Preparation time: 35 minutes | Cooking: 25 minutes | Total time: 55 minutes
Recipe for: 12 kapkeiks

Nutrition information per 1 Cup cake
Calories: 216 Calories | Fat: 12 g.

Ingredients for kapkeiks:
Flour: 1 mug
Cornflour: 3 tablespoons
Grated dry ginger: 1 teaspoon
Grated nutmeg: 1/4 teaspoon
Salt: 1/4 teaspoon
Soda: 1/4 teaspoon
Baking powder: 1/3 teaspoon
At room temperature butter: 85 g.
Ζάχαρη : 2/3 cup
Extract vanilla: 1/2 teaspoon (or 1 vanillin)
Grated fresh ginger: 2,5 from. root, 22 g. about
Lemon zest: by 1 lemon
Egg: 1 large
Sour cream*: 1/2 mug
Finely chopped candied ginger **: 1/4 cup
Ingredients for the glaze:
At room temperature cream cheese: 70 g.
At room temperature butter: 1 tablespoon
Lemon zest: half a lemon
Lemon juice: 2 teaspoons
Vanilla extract: 1/2 teaspoon (or 1 vanillin)
Icing sugar: 3/4 - 1 about mug

1. Preheat oven to 175 degrees Celsius. Prepare a pan for 12 muffin, with baking papers. Sift together the flour, cornflour, ginger, nutmeg, salt, soda, baking powder. Hold it for later.
2. Beat with a whisk or hand mixer butter fluffy. Add the sugar, grated fresh ginger, lemon zest and vanilla and continue beating. Add the egg and beat to incorporate.
3. Stirring with a spatula add 1/3 of flour, when incorporated add the half sour cream, then 1/3 flour, the remaining cream and finish with the remaining flour. Finally add gently stir the chopped candied ginger.
4. Divide the dough into muffin papers you prepared and bake in the preheated oven for 25 minutes (Check with toothpick comes out clean). when cooked, Remove from the oven and let 5 minutes to cool in the pan. Then remove from the pan and leave them on a rack to cool completely.
5. For the glaze, beat the cream cheese and add the butter. Stir to mix and add zest, vanilla and lemon juice. Finally add a little icing sugar, slowly, stirring until you get a pasty glaze.
6. Dip a cold kapkeiks - one in icing and leave on a rack to drain and dry the glaze. If you want to garnish with a piece of candied ginger.
* If you do not find sour cream, you can use regular cream, which will add 1 teaspoon lemon juice and let stand for 5 minutes.
** The candied ginger will find it in supermarkets and shops with sweets, in dried fruit.

Prepared in 26 April 2015 by Luise