Monthly Archives: April 2015

Chicken with cider

Chicken with cider
Chicken with cider Lovely, delicious dish, with chicken, apple and cider. With very delicious sauce that is perfect over boiled rice. From
5.0 stars rate, from 4 people

Preparation time: 15 minutes | Cooking: 1 hour 10 minutes | Total time: 1 hour 25 minutes
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 614 Calories | Fat: 42 g.

Cut portions chicken: 1 moderate, around 1500 g.
Ελαιόλαδο : 3 tablespoons
Chopped κρεμμύδι : 1 moderate
Chopped garlic: 2 cloves
chopped fresh thyme: 1 tablespoon
Flour: 2 teaspoons
Peeled and sliced apples: 2 moderate (not green apples)
Cider*: 1 mug
Brandy: 1/4 cup
Apple vinegar: 1 teaspoon
Salt, pepper: as you like

1. Preheat oven to 200 degrees Celsius. Wash and dry the pieces of chicken. Salt and pepper. In utensil enters the eye and the oven, put olive oil and heat. Add the chicken pieces first skin-side down and brown well on all sides (12 minutes). Take them out and put them on a plate.
2. In utensil browned chicken, add the onion and wilt over medium heat for 5 minutes. Add the garlic, thyme and flour and cook for another 1 minute. Add the apples, cider and brandy. Increase heat to boil.
3. When the mixture boiled, put inside the chicken (with the skin upwards) and eject liquid in the dish and put the food in the oven. Bake until thoroughly cooked, about 40 minutes.
4. When the food is cooked, Remove from the oven, put the chicken pieces on a platter, add the vinegar sauce, stir and pour it and the platter. Serve very hot, together with boiled rice or potato puree.
* The cider is a beverage of low alcohol content apples. If you can not find, replace with 2/3 apple juice and 1/3 White wine.

Prepared in 25 April 2015 by Luise

Chickpeas with spinach


Tasty, nourishing soup, aromatic, with chickpeas and spinach. From



chickpeas: 300 g.

fresh spinach: 350 g.

Ελαιόλαδο : 3 tablespoons

Onion: 1 moderate

Garlic: 2 cloves

Salt, pepper: as you like

Cumin: 1 teaspoon

paprika: 1 teaspoon

Vinegar: 2 tablespoons (red wine)



Soak chickpeas overnight in plenty of water.

Next drain and place in a saucepan (or steam kettle). Put plenty of water, to cover them at least 4 from. and put them to boil, until softened well, but without not to open. Drain and keep the water boiled apart.

Wash and drain the spinach. The chontrokovete and place in a saucepan over medium-low heat. Cover and cook for 5 minutes. Remove from the heat and drain the fluids.

Finely chop the onion and garlic. In a saucepan put the olive oil and cook the onion until soft and well begin to xanthainei, about 8 minutes. Add the garlic, cumin and paprika and cook for 1 more minute. Add the chickpeas and 1 1/2 cup of boiled water, salt and pepper and simmer for 15 minutes. If necessary add a little more water chickpeas.

Finally add the spinach and cook for another 5 minutes.

Serve the soup very hot with toasted bread or garlic croutons.


Coffee with milk levels


A coffee from Cuba: hot and sweet, with 2 species milks, very impressive when served in a glass. From

For 1 Coffee



Sweetened milk: 2 tablespoons

Πλήρες φρέσκο γάλα: 1/3 cup

Ζεστός εσπρέσο: 120 ml (1/2 mug)



Βάζετε σε ποτήρι ή κούπα το ζαχαρούχο γάλα. Από πάνω προσθέτετε τον εσπρέσο.

Ζεσταίνετε το φρέσκο γάλα καλά, το χτυπάτε να γίνει αφρόγαλα και το προσθέτετε με προσοχή πάνω στον καφέ.

Serve immediately.

Cake with strawberry jelly


A beautiful, spring cake, fluffy, “siropiasmeno” with strawberry jelly, that creates wonderful “waters” in cake. The whipped cream on its surface, makes it even more delicious. From

12 servings


Ingredients for the cake:

Flour: 2 and 1/4 mugs (310 gr.)

Baking powder: 4 teaspoons

Salt: 1 teaspoon

Milk: 1 mug

Eggs: 6 large, only the egg

Vanilla extract: 2 teaspoons

Butter: 12 tablespoons (170 gr.), at room temperature

Ζάχαρη : 1 and 3/4 cup ( 370 gr.)

Ingredients for jelly:

Strawberries: 3 mugs, coarsely chopped

Water: 1/2 mug

Ζάχαρη : 2 tablespoons

Orange juice: 2 tablespoons

gelatin powder: 2 tablespoons

Materials for coating:

Sour cream: 2 mugs (very cold, the refrigerator)

Powdered sugar: 4 tablespoons



Preheat oven to 175 degrees Celsius.

Grease a rectangular pan, 32 X 22 from. about and Lay on wax paper. Grease the wax paper and flour.

Sift together the flour, the baking powder and salt.

Beat together milk, egg whites and vanilla.

In bowl, beat with mixer the butter with the sugar, to turn white and fluffy.

Reduce the mixer speed and add the flour, alternately with a mixture of milk, beginning and ending with flour.

Pour the dough into the pan you prepared and bake for 35 minutes (drive into a toothpick in the center comes out clean and if you are ready).

Remove cake from oven and let in the pan to cool completely (at least 1 time).

For the jelly, put strawberries, water, sugar and orange juice in a saucepan, over medium heat. Stir to melt the sugar and simmer until soft strawberries, 10 minutes.

Remove from heat and pass the mixture in colander. In syrup picked, dissolve gelatin. Allow the mixture to cool for 30 minutes.

Make to stick holes uniformly spaced in cake (holes must reach the bottom – you are doing 40 – 50 holes). Pour the gel evenly over the holes. Cover with food wrap and store in refrigerator, until completely coagulate the gel, at least 3 hours.

Beat the cream with the sugar into whipped. The spread with a spatula over the cake. Cut the cake into squares and serve.

Potatoes stuffed with cheese


Tasty potatoes diplofournismenes, stuffed with aromatic cream cheese. Very good complement to a rich table, and meal, if accompanied by a green salad. From


6 servings



Potatoes boiled or roasted: 7 large, with peel

Butter: 3 and 3 tablespoons

Salt, pepper: as you like

Garlic: 2 cloves, very finely chopped

Cream cheese with herbs: 200 g.

Sour cream: 1/2 mug

chives: 2 – 3 tablespoons chopped



Preheat oven to 220 degrees.

Cut the potatoes a lid on their wide side. Empty their flesh with care not to puncture the skin, leaving about 6 – 7 th. thickness. One of the potatoes to peel and keep all the flesh.

Melt the 3 tablespoons butter and brush inside potatoes. Sprinkle with a little salt.

Lay a baking sheet with waxed paper and place over potatoes. Bake in the preheated oven for 15 – 20 minutes, begin to become crisp.

Meanwhile melt over medium heat remaining butter and garlic wilt. Once the garlic begins to change color, remove from heat and add the cream and cheese. Stir to get a homogeneous mixture.

Melt the flesh potatoes. Add salt and pepper, the chives and the mixture of cheese. Stir well.

Remove the potatoes from the oven and carefully pour in the mixture have prepared. To put it back in the oven and bake until golden brown on top, about 20 more minutes.

Serve hot potatoes.

Burgers in mushroom sauce


Burgers from minced beef, tasty and juicy, a rich mushroom sauce. From

4 servings



Milk: 1/2 mug

Flakes instant mashed: 7 tablespoons

Ground beef: 500 g.

Salt, pepper: as you like

Butter: 4 tablespoons

Onion: 1 large

Mushrooms: 500 g.

tomato paste: 1 tablespoon

Flour: 2 tablespoons

beef consommé: 1 and 1/3 cup

Dry red wine: 1/4 cup

parsley: chopped for sprinkling (optionally)



Put the milk in a bowl and add the puree flakes. Stir to mix and add the minced meat and. Add 1 teaspoon salt and tea 1/2 teaspoon pepper. Knead and divide into 4 parts, the shape into which a big burgers, 1,5 from. thickness of at most. The cover and place for 1 hour in the refrigerator.

Meantime, Clean the onion and cut it in half and then sliced ​​vertically. Cut into slices and mushrooms.

When one hour passed, heat 1 tablespoon butter in a large pan and cook the burgers, until they darken and the 2 sides, about 10 minutes. Put them in a dish.

Add to the pan (not wash) the remaining butter and onions and wither for 5 approx., to evaporate the liquid.

Add the tomato paste and flour and cook for 2 minutes. Add finally the broth and wine kaiotan boil, add the burgers (along with juices pulled the plate). Cover the pan and simmer for 10 – 12 minutes.

Trying to spice and extinguish the fire. Serve very hot with boiled rice and green salad. If desired sprinkle with a little chopped parsley.