Monthly Archives: August 2017

Chicken with pasta and tomato

Quick and easy recipe for chicken with pasta, cheese and tomato. Simple, but delicious and hearty. From



Tomato sauce: 3 mugs (any variety you like)

Chicken fillet: 4 pieces (2 breasts total)

grated parmesan cheese: 1 mug

grated mozzarella (salty): 1 mug

Salami with paprika: 60 g thinly sliced

Spaghetti: 250 g.



Preheat oven to 230 degrees.

Put the tomato sauce in pan.

Dry the fillets and wrap with grated Parmesan (pressing well to stick all over the fillets). Put the pan you have tomato sauce.

Put the pan in the oven and bake for 15 minutes.

Carefully, Divide the salami over the fillets and sprinkle with mozzarella. Continue baking at 230 degrees 10 minutes.

Meanwhile cook the pasta in plenty of salted water, according to the manufacturer's instructions. Keep 1/2 cup of boiled water and drain. The returns in the pot.

Remove the pan from the oven. Pour some of the sauce pan into the pot with spaghetti. , add if necessary the water kept, salt and pepper and ankatefete. Drain the pasta in a large serving platter and top place the rest of the pan sauce and chicken fillets.

Serve very hot.

pickled capers

Homemade pickled caper, especially from wild capers, It is very tasty and aromatic and additionally can be prepared even the most novice. From



capers: 1 mug (buds, leaves or fruits)

white vinegar: 1/2 mug (wine or cider vinegar)

Salt: 1 tablespoon (natural sea, no iodide)



Put capers jar and cover with water. Leave it 1 day. The drain and put it back in the jar. Cover with water and let another day. Drain and put it back in the water (total will soak for 3 days)

Put the vinegar, with salt and 1/2 cup water, boil. Stir to dissolve the salt. Once dissolved, Remove from heat and let 30 some minutes to cool completely.

Put the drained capers jar and top empty mixture of vinegar Prepare.

Close the jar and refrigerate. They are ready to 1 week.



Kritharoto vegetables

Healthy, easy, vegetarian dish with pasta and vegetables. From



Ελαιόλαδο : 5 tablespoons olive divided in half

Zucchini: 4 – 5 young and tender

Red or orange pepper: 1 moderate

Carrots: 2 – 3 small, cut matchsticks

Cherry: 1 mug, cut in half

Onion: 1 small chopped

Garlic: 2 cloves chopped

Sweet chilli: 1 teaspoon

Barley thick: 500 g.

Vegetable stock: 1 liter of (you can put and chicken)

Salt, pepper: as you like



Wash zucchini and cut cubes 1/2 from. about. and wash and cut the pepper into small pieces (discard the seeds).

In large skillet (best in wok) Heat half the olive oil. Add the zucchini and cook over low heat, stirring occasionally, until they begin to soften, 10 minutes. Add the peppers and carrots and continue cooking until tender and these and begin to brown, other 10 – 15 minutes. Finally add the tomatoes and cook other 5 minutes. Salt and pepper, remove from the heat and keep aside.

Put in a saucepan the remaining olive oil and heat it. Add the chopped onion and cook over medium heat, stirring occasionally, until smooth, about 5 minutes. Add the garlic and chilli and cook for half a minute more. Finally add the pasta and stir, to be wrapped around the oil. Add the broth, salt and pepper and cook until tender orzo and pull broth.

Remove from heat, add the vegetables cook earlier, stir and let 5 minutes to mix flavors.

Serve hot. It fits well with grated cheese.

fig jam

lovely jam, fresh figs and some sugar. Eaten like all jams, it also fits very well with cheeses. From



fresh figs: 1200 g.

Ζάχαρη : 450 g.

Lemon squash: 1 tablespoon

Water: 1/4 cup



Peel the figs and finely chop. Put them in a saucepan, along with all the other ingredients. Stir and let 2 – 3 hours to remove their liquid.

Put a saucer frozen (you will need to check the jam tied).

Put the pot on the fire and stir every now and then. When he starts to boil, reduce heat and let simmer jam, Stir regularly and if necessary to skim.

Boil until the jam reaches 104 degrees. To ensure that tied, add a big spoonful of jam on the saucer that had frozen and put in the freezer for 2 minutes. The pull and do with your finger a groove in the middle of the jam. If liquid jam roll and cover the groove, then the jam needs more cooking. If the channel remains intact, then the jam is ready.

Downloading the jam from heat and while still hot, Fill sterilized jars. Close them and let them cool.

Lasagna with spinach and ricotta

Tasty recipe for lasagna, lighter and healthier than the classic. Made with spinach, cheese and milk. From



Breadcrumbs: 3 tablespoons

Cream cheese: 500 g. (unsalted)

Mozzarella: 300 g. grated

Parmesan: 60 g. grated (or other mature hard cheese)

Salt, pepper: as needed

Ελαιόλαδο : 4 tablespoons

Onion: 1 very average chopped

Garlic: 5 cloves, chopped

Flour: 1/4 cup

Milk: 5 mugs

Daphne: 2 dry leaves

Nutmeg: 1/2 teaspoon grated

Spinach: 1 kilogram, chilled, thawed and thoroughly wrung

Noodles: 24 some leaves



Preheat oven to 180 degrees. Grease a baking tray, 30 X 40 from. about.

Stir well toast with ricotta, the 2/3 of mozzarella, half Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper. Keep it aside.

In saucepan, heat the olive oil and wilt the onion over medium heat, stirring regularly, per 5 minutes. Add the garlic and cook for another half a minute. Then add the flour and cook, stirring, 1 more minute. Finally add the milk and bay leaf and continue cooking until sauce thickens to 10 some minutes from the time you boil.

Remove from heat. Discard bay leaves. Add the nutmeg and remaining Parmesan and stir. Finally add the spinach and stir. Try and add spice. Cover and leave until needed.

Put in pot, plenty of salted water to boil and add the noodles. Let them boil until they are al dente (depending on the species may take 1 – 8 minutes). Drain and rinse under running water. Dish lasagne on a clean kitchen towels.

Apply 2 – 3 tablespoons of the mixture of spinach in the pan you prepared. On top cover with lasagna. Top place 1/4 the spinach and sprinkle entire surface with 1/3 the cheese blend. again lasagna, spinach, cheeses. so continue until all noodles and cheese. Above spread the last spinach and sprinkle with the mozzarella that had reservations.

Cover well the pan with foil and bake in the preheated oven for 40 minutes. Remove the foil from the pan and continue cooking until the food brown, other 25 minutes.

Remove from oven and let stand 15 minutes at least before cutting.

Peach Jam

Easy and delicious jam, fragrant and with less sugar than most jams. The apple helps to thicken the jam without excess sugar. From



Peaches: 1200 g. , mature, but tight

Ζάχαρη : 2 1/2 mugs

Crab apple: 1 large

Lemon juice: 3 tablespoons



Put a saucer frozen (you will need to check the jam clotted)

Wash peaches. Finely chop and throw stones. Put them in a saucepan.

Peel the apple, throw away the part with the pips and rub the grated onion. You put it in the pot and.

Add to the pan the sugar and lemon juice, Cover and let stand for materials 20 – 30 minutes.

Place the saucepan over medium-high heat, stirring occasionally, to boil. When he starts to boil, turn down the heat, cover the pot and let simmer, until soft fruit, about 20 minutes. During this time the stir now and then and watch as it may rise and spill from the pot.

after the 20 minutes, download the pan from the heat and spoon the purée, press the fruit to dissolve.

Return the pan over high heat and cook the jam, stirring regularly, until you reach 104 degrees.

Put the saucer that you freeze a spoonful of jam. Put it in the freezer for 2 minutes. To remove with your finger make a groove in the middle of the jam. If the groove filled with liquids jam, You need more cooking, if left clean, then the jam is ready.

The downloading of the fire and fill sterilized jars. The close when refrigerate cool. withstand 2 months. If you filled in canning jars, withstand without refrigeration for 1 time.