Monthly Archives: January 2017

white bean soup


tasty soup, tasty and chylomeni, without tomato. From



beans moderate: 500 g.

Salt, pepper

Ελαιόλαδο : 3 tablespoon and extra for serving

Onion: 1 large chopped

Oregano: 1 teaspoon

vegetable broth: 1,5 liter (6 mugs) or less if you make the beans in pot

Celery: 3 – 4 branches, cut washers 1 from. thickness

finely chopped parsley: 2 tablespoons

chilli: little for sprinkling (optional)



Overnight place in large bowl 3 liters of water and dilute 3 tablespoons salt. Add the beans and let soak overnight. Before cooking drain and rinse well.

In a saucepan heat the 3 tablespoons olive oil and add the onion, half teaspoon of salt and half a teaspoon pepper. Cook over medium heat, stirring regularly, well until smooth onion, about 5 minutes. Then add the oregano and cook for half a minute more. Then add the broth, beans and celery. Turn up the heat, until boil the food and then turn down, cover the pot and simmer until tender beans well. If you make the food in the cooker, close the pot and cook for the time recommended by the manufacturer.

When the beans are ready, melt 1 cup in blender or do 1 – 2 bends ravdomplenter or pressed with scoop of mashed potatoes into the pot, to break some and chylosei bean soup. Allow to burn the soup again (but not boil).

If it is too thick, add a little more broth. Add the parsley and stir.

Serve the soup very hot, with chilli and olive oil extra.

beef Stroganoff


Superiority, rich recipe for fillet of beef with mushrooms and cream. It fits well with noodles. From


ingredients (per 4 people):

Calf: 600 g. sirloin, cut into 4 equal pieces

Soy sauce: 2 teaspoons

Mushrooms: 500 g. white, trimmed 4 (or more pieces if large)

Mustard powder: 1 tablespoon

hot water: 2 teaspoons

Ζάχαρη : 1 teaspoon

Salt, pepper

Ελαιόλαδο : 1 tablespoon

Onion: 1 moderate, finely chopped

Flour: 4 teaspoons

tomato paste: 2 teaspoons

beef consommé: 1 1/2 mug

Dry white wine: 1/3 cup and 1 tablespoon extra

Sour cream: 1/2 mug

Parsley or dill: chopped for sprinkling (optional)



Pierce the slices of meat several times with a fork and brush on both sides with soy sauce. Put them in a pan, the cover with plastic wrap and refrigerate to marinate for 30 – 60 minutes.

Meantime, put the mushrooms in a pan over low heat, to make their fluids and stay almost half volume. The download from heat, drain and keep.

Stir in the mustard bowl with hot water, Sugar 1/2 teaspoon pepper and keep this paste aside.

Remove meat from the refrigerator and dry with paper towels. good Heat oil in skillet and brown the meat, well from all sides, 8 – 9 minutes. The pull on a platter.

Add to the pan the onion, mushrooms and 1/2 teaspoon salt and cook, stirring regularly, until they begin to darken, 5 – 6 minutes. Add the tomato paste and flour and cook, stirring, 1 minute or. Add the broth, the 1/2 cup of wine and mustard paste and stir, scraping that is stuck to the bottom. When a boil, lower the heat and simmer until it starts to thicken the sauce, 6 minutes.

While the sauce boils, Cut the meat into strips, perpendicular to the fibers, thickness 6 – 7 th. The add to the sauce, along with juices that churn and boil for 2 minutes.

Remove from heat and add cream and 1 tablespoon wine. Stir and if you sprinkle with parsley or dill.

Serve immediately with egg noodles.



Donuts with sugar


Wonderfully, fluffy donuts sprinkled with sugar. Made with yeast and need some time to rise, but worth the wait! From


ingredients (per 16 – 18 donuts and many other small round):

Flour: 3 mugs (420 g. – For every use)

Dry yeast: 2 and 1/4 teaspoons (about 1 sachet 7 gr.)

Salt: 1/2 teaspoon

Milk: 2/3 cup (145 gr.) at room temperature

Eggs: 2 large, at room temperature

Ζάχαρη : 6 tablespoons (75 gr.) and 1 – 1,5 cup extra for sprinkling

Butter: 6 tablespoons (85 gr.) at room temperature

Sunflower: plenty for frying (or other plant, odorless oil)



Put flour, yeast and salt in mixer with Kneading. Stir on low speed to mix.

Beat eggs with milk and 6 tablespoons sugar. Add them to the mixer with flour. Continue beating on low speed, until absorbed liquid, about 2 minutes. Then add the butter, piece – bit and wait around to be absorbed before adding the next. When you add all the butter, uploading the little speed of the mixer and beat the mixture for 8 minutes.

slightly Grease a large bowl and your hands. Remove the dough from the mixer, make the ball and put it in the bowl you prepared. Cover the bowl membrane and allow the mixture to rise well, about 2 1/2 hours.

Lay 2 pans with waxed paper and sprinkle with flour. Flour and bench. Press the dough to deflate and empty bench. The open sheet 1 – 1,5 from. thickness of about. Cut donuts and place in pans you prepared. The dough is left to accumulate, knead lightly and reopen sheet. Cut ntontats and continue until you finish the dough.

Grease slightly food wrap and cover pans with donuts. Allow to rise for 40 minutes.

Put a grill above a pan (there will put the donuts after frying. Fill a deep fryer or a heavy-bottomed saucepan with oil, at least 5 from. The place to warm up the oil to reach 175 degrees (Regularly check the temperature as fry and adjust the heat for not bypass oil). Fry the donuts, little bit on both sides (They must get dark brown color) about 40 seconds of each hand and bites 1 minute on each side large.

Take them out with a slotted spoon over grilled you prepared. leave 7 – 8 minutes to cool and then dip in sugar.

Eaten lukewarm or at room temperature.

Chicken fillet with parmesan crust


Fast and light enough recipe, with chicken breast, mustard and Parmesan. From


ingredients (per 4 people):

chicken fillet: 4 pieces (2 breasts total)

Mustard: 2 tablespoons (Dijon)

Salt: 1/2 teaspoon

Cayenne pepper: 1 – 2 pinches, optionally

Thyme: 1/2 teaspoon dry

grated parmesan cheese: 3/4 cup

dry breadcrumbs: 3/4 cup

Ελαιόλαδο : 1 – 2 teaspoons



Preheat oven to 230 degrees.

Mix the mustard with the salt, pepper and thyme. Roll fillets in the mixture, to cover around.

In another bowl mix the parmesan with the breadcrumbs and roll the fillets, to fill with the mixture. The push to stick the mixture over the fillets.

Put in a baking oven (if you want Lay with foil to prevent dirty) and above a grill. Sprinkle the fillets with olive oil and place on the grill to cook for 20 minutes.

Remove from the oven, leave 5 minutes “calm” and serve immediately.


Cake with banana, chocolate and nuts


easy cake, rich in flavor and ingredients, fits breakfast, as a snack, and tasty accompaniment to coffee. From



Flour: 250 g.

Baking powder: 2 teaspoons

Salt: 1/4 teaspoon

Ζάχαρη : 150 g.

Butter: 100 g.

Eggs: 2 moderate

Bananas: 2 large ripe

Chocolate: 80 g. coarse

Walnuts: 80 g. coarsely



Preheat oven to 180 degrees. Grease an oblong cake tin (one liter) and paves the bottom with greaseproof paper baking.

Melt the butter and let it cool off the. Beat eggs slightly. Peel bananas and potatoes with fork melt, but leaving some pieces.

Mix in a bowl the flour with the baking, salt and sugar. Add the melted butter, eggs, bananas, chocolate and nuts. With wooden spoon, stirring the mixture to wet all the flour and homogeneous.

Pour the dough into the form you prepared and Lay surface. Bake in the preheated oven for 50 – 60 minutes (check in 50 bigontas a stick – if it comes out clean it is ready, if not bake the cake for another 5 – 10 minutes).

Remove the cake from the oven, leave on a rack few minutes to drop the temperature and the xeformarete. Remove the wax paper and let cool completely.

Salad with lentils and sausage


luxuriant, hearty salad with lentils, sausages and fragrant, which can be a complete meal. Match velvet soups, toasted bread and feta. From


Materials for lentils:

Ελαιόλαδο : 2 tablespoons

Leek: 1 large, white and light green parts, cut thin slices

Carrots: 2 moderate

Lentils: 500 g. cleaned and washed

Onion: 1 large peeled and whole

Cloves: 4 – 5 which drive into the cleaned onion

PEBA (turnip): the moderate, washed well

Water: 6 mugs

Materials for sausages:

Sausage and leeks: 350 g.

Ελαιόλαδο : just for frying (not required if the grill)

Ingredients for the vinaigrette:

Garlic: 2 cloves, finely chopped

Mustard: 3 tablespoons

Vinegar: 5 tablespoons (red wine)

Salt: 2 teaspoons

Pepper: 1 teaspoon

Ελαιόλαδο : 1/2 mug

green onions: 4 – 5 cut washers

Thyme: 1 1/2 teaspoon fresh or 1/2 teaspoon dry

Parsley: 1/3 bunch chopped



Place the 2 tablespoons olive oil in saucepan, with leek and put in the fire. Cook over medium heat, stirring regularly 5 minutes. Add the carrots and cook for another 1 minute. Add the onion with the cloves, the turnip, lentils and 6 cups water. When the lentils begin to boil, reduce heat and simmer until tender (but not melt), 20 – 25 minutes.

Meantime, prepare sausage: heat the olive oil in a pan and cook the sausage over medium-low heat until cooked (or bake in oven or grill). Remove from the pan and cool slightly when the diagonal cut into thick slices. Keep them for later.

When they are ready lentils, remove and dispose of the turnip and onion. Keep 1/2 – 1 cup of boiled water and drain. Put them in a bowl.

In another bowl, mix garlic, mustard, vinegar, scallions, thyme, salt and pepper. pour slowly – slowly, while you hit a fork olive oil. Pour the lentils and stir. If it is too dry add a few tablespoons of water boiled lentils. Finally add the sausage, scallions, thyme and parsley. Stir and allow to come to room temperature salad.

To serve with toasted bread and feta cheese.