Monthly Archives: May 2015

May17

Buns burger

Prepared in by

Buns burger
 Buns burger Wonderfully, fluffy, delicious buns for burgers or sandwiches. From radicio.com.
5.0 stars rate, from 4 people

Preparation time: 25 minutes and the time for inflating | Cooking: 15 minutes | Total time: 40 minutes and the time for inflating
Recipe for: 8 large rolls

Nutrition information per 1 roll
Calories: 270 Calories | Fat: 5 g.


Ingredients:
Lukewarm water: 1 mug
Flour: 3 and 1/2 mugs
Ζάχαρη : 1/4 cup
Salt: 1 and 1/2 teaspoon
Egg: 1 large
Butter: 2 tablespoons of dough and 1 spoon spreads
Dry μαγιά : 1 tablespoon
Sesame: little for sprinkling, optionally

Directions:
1. In a bowl put all the ingredients together dough (except a spoonful of butter) and knead, hand or with mixer, until you get a soft dough. The cover and leave in warm place to double in volume.
2. Lay a large baking sheet wax paper. Press the dough to deflate. The split in 8 parts. Molding with the pieces of dough, discs, about 8 from. in diameter and put them into the pan you prepared. Cover the pan and leave to rise buns.
3. Preheat oven to 190 degrees. When the buns rise enough, the brush with 1 tablespoon butter and sprinkle with sesame seeds.
4. Bake the buns in the preheated oven for 15 minutes. Remove the rolls from the oven, Remove from the pan and leave on a rack to cool.

Prepared in 17 May 2015 by Luise

May15

Cake with caramel cream

Prepared in by

Cake with caramel cream
 Cake with caramel cream A beautiful, original cakes, combining delicious chocolate cake with wonderful caramel cream. Impressive in appearance dessert, but quite easy to prepare. From radicio.com.
5.0 stars rate, from 6 people

Preparation time: 20 minutes and the time for cooling | Cooking: 1 hour 30 minutes | Total time: 1 hour 50 minutes and the time for cooling
Recipe for: 16 servings

Nutrition information per 1 portion
Calories: 434 Calories | Fat: 20 g.


Ingredients for candy:
Ζάχαρη : 2/3 cup
Water: 1/3 cup
Materials recipe for cake:
Flour: 1/2 mug and 2 tablespoons
Cocoa: 1/3 cup
Soda: 1/2 teaspoon
Salt: 2 pinches
Butter: 85 g.
Chocolate: 120 g. (Couverture)
sour milk: 1/2 mug (or 1/2 cup with milk 1/2 teaspoon white vinegar will leave to stand for 5 minutes)
Ζάχαρη : 1/2 mug
Eggs: 2 large
Vanilla: 1 teaspoon extract (or 2 vanillin)
Materials recipe for cream:
Sweetened milk: 2 boxes
Milk: 2 1/2 mugs
Eggs: 6 large and 4 yolks
Cream Cheese: 180 g.
Vanilla: 1 teaspoon extract or 2 vanillin

Directions:
1. For this recipe you will need a large cake tin with a hole, capacity 3,5 liter and a deep oven dish, to fit the cake tin. Preheat oven to 175 degrees Celsius. well Butter the cake tin.
2. Put the sugar and water to the caramel in pan into the fire. Boil until the sugar become dark brown caramel. Remove from heat and carefully pour in the bottom of the prepared tin.
3. Sift together the flour, Cocoa, soda and salt.
4. Put in a bain marie the chocolate broken pieces and butter and mash, stirring to become homogeneous mixture. Remove from the bain marie and add the sour milk, sugar, vanilla and eggs. The strike wire homogeneously. Add the mixture of flour and stir until wetted all the flour and incorporated (not parachtypisete). Pour in the cake dough into the form above the candy, taking care not to smudge the walls of the mold.
5. If you have a large blender, You put all the ingredients for the cream and beat for 1 minute or (if you do not have to beat mixer). Pour over the pastry cake in form.
6. Put the form in a deep pan . Carefully, Fill the pan with boiling water.
cake with caramel
7. Bake the cake in the preheated oven for 80 minutes. As sweet baked, the cake dough will come to the surface, while the cream will go down.
cake with caramel
8. Remove from the oven. Remove the pan from the pan and leave on a rack, to cold 2 hours. Cover the cake and refrigerate for at least 8 hours. Xeformarete sweet, inverting the large platter.
cake with caramel

Prepared in 15 May 2015 by Luise

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May14

Salad with corn and carrot

Prepared in by

Salad with corn and carrot
 Salad with corn and carrot nutritious,hygiene, rich salad with wheat, carrot and orange juice. From radicio.com.
4.0 stars rate, from 3 people

Preparation time: 10 minutes and the time for cooling | Cooking: 1 hour 10 minutes | Total time: 1 hour 20 minutes and the time for cooling
Recipe for: 4 servings

Nutrition information per 1 portion
Calories: 216 Calories | Fat: 7 g.


Ingredients:
Wheat: 1 mug
Grated carrot: 1 moderate
Chopped κρεμμύδι : 1 moderate
Chopped parsley: 2 tablespoons
Vinegar: 2 tablespoons (red wine)
Juice orange: 2 tablespoons
Ελαιόλαδο : 2 tablespoons
Mustard: 1 tablespoon
Grated garlic: 1 clove
Honey: 1 teaspoon
Salt, pepper: as you like

Directions:
1. Put in a pan the grain and place on medium heat. Roasted grain, stirring regularly, until fragrant and beginning to change color (4 minutes). Add the pot 3,5 liters of water and 1/3 teaspoon salt tea and turn up the heat to boil water. When the water boil, lower the heat and let the pot with misoskepasmeni simmer until tender, 1 about time.
2. Remove from heat, Drain wheat and spread to a large baking sheet to cool.
3. Put cold wheat salad bowl and add the grated carrot, parsley and onion. In another dish mix vinegar, orange juice, olive oil, the mustard, honey garlic, salt and pepper. Pour over salad and stir. Try for seasoning and serve.

Prepared in 14 May 2015 by Luise

May13

Carrots pickled with coriander

Prepared in by

Carrots pickled with coriander
 Carrots pickled with coriander Crunchy, αρωματικά , tasty pickled carrots, They made very easily and is ready in only 2 days. A recipe from the kitchen of Lebanon. From radicio.com.
4.5 stars rate, from 4 people

Preparation time: 15 minutes | Cooking: 5 minutes | Total time: 20 minutes
Recipe for: 1 vase

Nutrition information per 50 g.
Calories: 18 Calories | Fat: 0 g.


Ingredients:
Carrots: 500 g. about
White vinegar: 1/2 mug
Water: 3/8 cup (90 ml)
Thick salt: 1 and 1/2 tablespoon
Ζάχαρη : 1 tablespoon
Grated cilantro: 1 teaspoon
parsley: 2 - 3 twigs (optionally)
Lemon: 1 unsprayed, zest, cut strips
Chontrospasmenoi seeds cilantro: 2 teaspoons

Directions:
1. Put in saucepan the vinegar, water, salt, sugar and crushed coriander seeds and put them in the fire. Stir until the sugar melts and salt and simmer for 2 - 3 minutes. Remove from heat and leave aside.
2. Peel carrots and cut into oblong pieces, about 0,5 from. thickness and length so as to fit upright in the jar to use.
3. Put the jar, sandwiching the upright as best you can, putting between parsley, lemon zest and seeds of coriander.
4. Pour vinegar you prepared in jar, to cover the carrots. Close the jar well with the lid and kissing in the refrigerator. Be ready in 2 days, while remaining very tasty up 1 month after.

Prepared in 13 May 2015 by Luise

May11

Swivels cheese

Prepared in by

striftaria-tiriu

Very easy and delicious twist from ready-made puff pastry and cheese. In simple, but very tasty snack. From radicio.com

ingredients:

Puff: 1 leaf, fresh or frozen and thawed

Egg: 1 large

Parmesan: 60 g. grated

Edam: 120 g. grated

Thyme: 1 teaspoon freshly chopped or a few pinches dry

Salt, pepper: as you like

 

Implementation:

Preheat the oven to 170 degrees. Lay 1 – 2 baking trays with baking paper.

Spread the puff pastry on the counter (if there is a risk of sticking, first grind the counter a little). Beat the egg and brush the entire surface of the puff pastry.

In a bowl, mix the cheeses with the thyme and salt and pepper. Sprinkle the cheese mixture evenly on the puff pastry. Using a rolling pin, press the cheese mixture to stick to the puff pastry.

With a sharp knife or pizza washer, cut the puff pastry into strips, 1,5 – 2 from. about width. Turn the strips and put them in the pans you prepared. Bake the twisters in the preheated oven until the cheese melts and turns brown., 25 minutes.

May10

Eggplant stuffed with bulgur

Prepared in by

Eggplant stuffed with bulgur
 Eggplant stuffed with bulgur Tastings, healthy eggplant, stuffed with nutritious oatmeal and cheese. From radicio.com.
4.0 stars rate, from 4 people

Preparation time: 20 minutes and the time for cooling | Cooking: 60 minutes | Total time: 1 hour 20 minutes and the time for cooling
Recipe for: 4 servings

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


Ingredients:
Eggplants: 4 flasks, moderate
Ελαιόλαδο : 2 + 2 tablespoons
Salt, pepper: as you like
Groats: 1/2 mug
Water: 1/2 mug
Chopped κρεμμύδι : 1 moderate
Chopped garlic: 3 cloves
Oregano: 1/2 teaspoon
Cinnamon: 2 pinches
Chopped, peeled tomatoes: 500 g.
Grated cheese: 1 mug (pecorino or other, salty, Hard cheese)
Vinegar: 2 teaspoons (red wine)
Chopped parsley: 2 tablespoons

Directions:
1. Preheat oven to 220 degrees. Wash and cut eggplant in half lengthwise. With a sharp knife, scratching the cut surface baklavota, taking care not to puncture the skin. Brush, lubricate the cut surface with 2 tablespoons olive oil. the salt and pepper.
stuffed eggplants
2. Place the eggplants with the cut side down on baking sheet lined with greaseproof paper and bake in preheated oven until tender their flesh, about 30 minutes. Meantime, place in bowl of water with bulgur and leave to rise.
3. When the eggplants are ready to remove from the oven, the turning and pressing the flesh with a fork, with the ends. The upside returns, on lots of paper towels, to drain their liquid. Reduce oven to 200 degrees
eggplant stuffed emptying
4. In skillet, heat the remaining olive oil and wilt the onion until soft, 3 - 4 minutes. Add the garlic, cinnamon, oregano and salt and cook for half a minute more. Finally add the bulgur, tomatoes, the 3/4 from cheese and vinegar. stir for 1 minute and remove from the heat. Try and if necessary add salt and pepper.
5. Divide the mixture in roasted aubergines and put it back in a pan lined with wax paper. On top sprinkle remaining cheese.
eggplant stuffed bulgur
5. Bake the eggplant on 25 minutes. them off, sprinkle with parsley and serve hot.

Prepared in 10 May 2015 by Luise