Monthly Archives: October 2016

Spaghetti with tomato and almond pesto


A great, delicious, aromatic and easy pasta with fresh tomatoes, basil and almonds. From



Spaghetti or linguini: 500 g.

almond white: 1/4 cup (roasted and unsalted)

Cherry: 350 g.

Fresh basil leaves: 1/2 about mug

Garlic: 1 clove, Last of the press garlic

Hot pepper pickle: 1 small

Salt: 1 teaspoon

Ελαιόλαδο : 1/3 cup

grated parmesan cheese: 1/2 mug for food and extra for serving



Cook the pasta in plenty of salted water, according to the instructions of the package. When they are ready, hold 1/2 cup of boiled water and drain. The returns to pot boiled.

While the pasta even boil, put almonds, Royal, garlic, salt and pepper in a blender and hit. Add a steady stream, while the blender is working, olive oil.

When the spaghetti boil and put it back in the pot, add the pesto and Parmesan. Stir though very thick sauce, add some water boiling that kept.

Serve the pasta immediately with additional Parmesan.

Sweet bread with raisins and tea (Bara Brith)


A recipe from England that traditionally accompany tea. Not greasy and is very good for breakfast or a sweet snack. From



black raisins: 175 g.

raisins blondes: 175 g.

Brown sugar: 225 g.

Hot, strong tea: 300 ml

Flour: 275 g. (For every use)

Cinnamon: 1/2 teaspoon

Carnation: 1 pinch

dry ginger: 1/2 teaspoon

Baking powder: 2 teaspoons

Salt: 1/2 teaspoon

Egg: 1 long at room temperature



Overnight, put a bowl of raisins, sugar and hot tea. Stir and cover the bowl. Leave all night.

Next day, turning on the oven to 140 degrees Celsius. Butter a small oblong form (of 1 l) and Lay on the bottom and around a greaseproof paper baking.

In a large bowl sift together the flour, the baking, salt, cinnamon, cloves and ginger. Make the center a hole there and add the mixture with the raisins and the same. Stir with fork, to mix the materials.

Pour the mixture into the form that you prepared and Lay surface.




Bake in the preheated oven for 1 1/2 time. Try with a knife or stick if baked. When it is ready, you take on a rack and leave it in the form 10 minutes but drops the temperature. Turn it upside down on the grill, remove the wax paper, turn it straight and let cool completely.


Salad with chickpeas and tomatoes


luxuriant, hearty salad, that can replace a meal. Vegetarian and Mediterranean character! From



Cucumber: 1 moderate, peeled and cut cubes

Cherry: 400 g. about, trimmed 4

cooked chickpeas: 1 1/2 mug

olives: 1/2 mug, pitted

Onion: 1 small, best red, finely chopped

Lettuce: 1 moderate, only the tender heart, cut thin strips

Slice: 100 g. about

Parsley: 1/2 mug, chopped

Salt, as you like

Ελαιόλαδο : 4 tablespoons

Vinegar: 3 tablespoons (red wine)

Garlic: 1 clove, grated (or the last press of garlic)



lightly salted tomatoes and cucumber and place for 15 minutes in a colander to drain.

In large bowl, Stir in olive oil, vinegar and garlic. Add the cucumber, cherry tomatoes, chickpeas, olives, onion and parsley and stir. leave 5 – 6 minutes, to “pull”. Add the cheese and lettuce, salt and pepper, stir and serve.

Cake carrot cake


The rich and fluffy carrot cake, It is a wonderful cake, if cut horizontally and filled with cream cheese. Walnuts do even more rich and crunchy. From


Ingredients for the cake:

Flour: 250 g. (For every use)

Soda: 1 teaspoon

Baking powder: 2 teaspoons

Cinnamon: 1 1/2 teaspoon

Carnation: 1/4 teaspoon

Nutmeg: 1/2 teaspoon

Salt: 1 teaspoon

Brown sugar: 250 g.

Sunflower: 3/4 cup ( 185 ml)

Eggs: 3 large

Vanilla: 1 teaspoon extract or 2 vanillin

Carrots: 3 cups grated on a coarse grater (about 4 medium carrots)

black raisins: 1/2 mug

Materials for filling and coating:

Caster sugar: 340 g.

Butter: 225 g. (at room temperature)

Milk powder: 1/3 cup

Lemon juice: 1 teaspoon

Vanilla: 2 teaspoons extract or 4 vanillin

Salt: 1/2 teaspoon

Cream Cheese: 340 g.

Walnuts: 200 g. toasted and coarsely chopped



Grease a rectangular pan 30 X 50 from. about and the Layer in the bottom and around a greaseproof paper baking. Grease and wax paper. Preheat oven to 175 degrees.

sift together, flour, soda, Baking, cinnamon, cloves, nutmeg and salt. Keep it aside.

In another bowl, beat together the sugar, eggs, sunflower oil and vanilla. When the mixture becomes homogeneous, add the carrots and raisins. Finally add the flour and stir gently, Just to mix.

Pour the mixture into the pan to prepare and Layer surface. Bake in a preheated oven, per 20 minutes.

Remove the pan from the oven and leave on rack 5 min slightly dropped the temperature.

Subsequently, turn it upside down on a platter, and without removing the wax paper, again on grill. Let it cool completely.

Prepare the coating:

Place in mixer bowl sugar, butter, dust, the juice, vanilla and salt. Beat the start in slow speed and then at a moderate. Add spoonful – tablespoon cream cheese and when you add all, beat other 2 minutes.

Cut the cake with a long knife (together and greaseproof paper), in 3 equal strips ( 15 X 30 from. about each) Take one of the 3 strips and tilt platter. Remove the wax paper and spread over approximately 2/3 cup of cream cheese. Above tilt and second piece of cake, remove the wax paper and spread cream. And finally put the third piece of cake and remove the waxed paper. spread about 1 cup of cream left on the surface and the rest around.

Put some walnuts in your palm and squeeze gently around the sides of the cake, stick to the cream. Continue until you put all the nuts.

risotto with peas


Delicious, velvet, hearty risotto, suitable for vegetarians. It is tastier with fresh spring peas, but it can be done any time of year with good quality frozen. From



purified peas: 3 mugs

Butter: 3 tablespoons

Rice (Carolina or arborio) : 1 1/2 mug

Chopped onion: 1 moderate

Dry white wine: 1/2 mug

Sour cream: 3 tablespoons

Grated Parmesan: 3 tablespoons

Lemon juice: 1 teaspoon

Lemon zest: half a lemon

Salt: 2 tablespoons of peas and 1 – 1 1/2 spoon about the risotto

Pepper: as you like

chopped chives: 1 tablespoon

Water: 1 1/2 liter for the risotto and 1 liter for peas



In a saucepan put the 1 liter water, along with 2 tablespoons salt to boil. When a boil add half the peas and cook until soft. Keep 1 cup of water pot and drain the peas. He put in a bowl with cold water and after you drop the temperature, the drain.

Put the boiled peas with blender, with some of the water and kept the beat to make puree. If necessary add more water. Keep the puree for later.

In a saucepan put the 1 1/2 liter water, together with 1 teaspoon salt to boil. When boil, reduce heat so much, that water, just to keep the boiling (this water will be used for risotto and should be hot).

In another pan or very large skillet, Melt over medium heat butter. When melted and becoming hot, add the rice and cook, stirring, 1 minute or. Add the onion and cook, stirring and this, another minute and a half.

Then add the wine and stir regularly, to evaporate.

Reduce heat and add 1/2 cup of water keep warm, stirring almost constantly. When water is absorbed, add another half cup of mixing coke. When you've added about 1 liter water, add and 1 1/2 peas mug (this not boil). Continue to add water, half cup at a time.

When you have added all the water and the risotto is almost ready, add the puree of peas, Parmesan, cream, juice and lemon zest. Stir and add the chives.

Remove from heat and try to salt. Sprinkle with freshly ground pepper and serve immediately.

Viennese schnitzel


The famous Viennese dish, with veal, cooked in butter and lard, It is irresistible to fans of meat. Fits with potato salad and serve with freshly cut lemon. From


ingredients (per 6 – 8 servings):

Calf: 1 kg pulp from round, peeled and cut into large slices half cm. thickness

Flour: 200 g. (For every use)

Salt: 3/4 teaspoon for flour and extra meat

Pepper: 1/4 teaspoon for flour and a little extra meat

Eggs: 3 large

Milk: 60 ml

Breadcrumbs or grated dry bread: 400 g.

clarified butter: 60 g.

Lard: 60 g. (if you can not find, replace it with clarified butter)



Put the slices of meat between 2 leaves food film and beat with the whisk of meat until they are almost half in thickness.

Season the meat and if you cut it into smaller portions.

Mix the flour with salt and pepper and place in large bowl that fits comfortably schnitzel.

Beat eggs with milk and place in a dish that easily you can dive the schnitzel.

A third large dish put the toast .

Dip schnitzel, one a flour, to cover around. The shake gently drop the excess flour. Then dip the egg mixture, be covered everywhere. The lift and after the hold just above the bowl to drain the excess egg, put them in the bowl with the breadcrumbs. Cover around the schnitzel with breadcrumbs. Continue until you have all the schnitzel. (It is very convenient to use one hand to dry materials of batter and the other for the egg mixture. This will save time, but you will reduce the waste of materials)

Put the schnitzel in the pan, the cover and refrigerate for 30 minutes.

Melt the butter and mix with lard. Place an amount of this mixture in a large pan (It should cover the whole bottom of the pan) and place over medium heat to warm. When it is hot, add as many schnitzel, not to drop the temperature of the pan too. Cook on both sides, until you get the meat pale gold color (do not let it darken because the meat will dry out)

Continue with the other schnitzel, adding as needed extra fat.

Serve the schnitzel immediately with freshly cut lemon. It fits well with potato salad.