Monthly Archives: September 2017

Delicious, crunchy, healthy, rich and fragrant biscuits with anise, wine and olive oil. Easily and fit with cheese, soups, seafood, savory dips, pickles etc.. From radicio.com

ingredients:

Dry yeast: 7 g. (1 sachet)

Lukewarm water: 60 ml (1/4 cup)

Flour: 240 g. about a little extra for kneading

Semolina: 240 g.

anise seeds: 25 g. (1/4 cup)

Sesame: 28 g. (3 tablespoons)

Pepper: 1/4 teaspoon

Salt: 1 teaspoon

Ελαιόλαδο : 150 ml (1/2 mug and 2 tablespoons extra)

Dry white wine: 60 ml (1/4 cup)

lukewarm water: 115 ml

Implementation:

in 60 ml lukewarm water add the yeast and stir to dissolve.

In a bowl put the flour, semolina, anise, sesame, salt and pepper and stir well. Make a puddle in the center and add the olive oil. Rub with your hands olive oil and flour, get wet all over. Then add the yeast, wine and 115 ml lukewarm water. Mix and knead for 3 – 4 minutes. Cover the dough and let it rest for 15 minutes. Knead again the dough 5 minutes. Make the ball and put it in a lightly greased bowl. The cover with lightly oiled plastic film and leave in warm place to rise, until doubled in volume, About an hour.

Press the dough to deflate and divide into 3 equal parts. With these do oblong loaf, length 30 of about. Put them in a large pan, lined with greaseproof paper baking, leaving about 5 from. apart.

With special pastry cutter or sharp knife, Cut the loaf into slices 2 – 2,5 from. thickness. Cover with oiled film and leave in a warm place to rise for 40 – 50 minutes.

Preheat oven to 240 degrees.

Uncover the loaf and bake for 20 minutes (They will get golden color).

Remove from the oven. Downloading the oven temperature to 80 degrees.

Once you can catch without going bust, divide the loaves into rusks. Spread the biscuits in the pan with the broad surfaces horizontal and put it back in the oven. Bake for about 70 minutes, turning upside down, least once. When the nuts get completely dry and golden color, Remove from the oven. Dish nuts on a rack to cool completely. The store in an airtight vessel. withstand about 20 days.

original, delicious, aromatic and very nutritious recipe with lentils and pumpkin. fasting, vegetarian, Spice eastern Mediterranean. From radicio.com

ingredients:

lentils wispy: 1 mug cleaned from stones and washed.

pumpkin: 500 gr., cleaned, peeled and sliced ​​cubes 1 from.

Ελαιόλαδο : 6 tablespoons

Balsamic vinegar: 2 tablespoons

Garlic: 1 clove chopped

ground coriander: 1/2 teaspoon

ground cumin: 1/3 teaspoon

Grated dry ginger: 1/4 teaspoon

cinnamon grated: 2 pinches

Mustard: 1 teaspoon

Parsley: 1/2 chopped cup

Onion: 1 small, cut thin slices

pumpkin: 1 tablespoon (Refined and slightly roasted)

Salt, pepper: as needed

Implementation:

Dissolve a teaspoon of salt in 1 liter of warm water and place the lentils. Leave them 1 hour soak.

Meanwhile mix the pumpkin with 1 tablespoon olive oil, 1/2 tablespoon vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the pumpkin in a nonstick frying pan, cover it with a lid and place over very low heat. Now and shake the pan to prevent sticking pumpkin. when softened, removing the cap to evaporate the moisture, and brown the pumpkin. When ready, the downloading of the fire.

When the lentils soak, drain.

in pot, heat 2 tablespoons olive oil and add the garlic, cilantro, cumin, ginger and cinnamon. Cook for 1 minute. Add 1 liter water and lentils, and turn up the heat boils the food. When a boil, turn down the heat, cover the pot and simmer until lentils are tender, but before opening and lasposoun. The download from heat and drain.

In a bowl mix the remaining olive oil with the remaining vinegar and mustard. Add the lentils, pumpkin, parsley and onion. Salt and pepper, stir and sprinkle the pumpkin.

Serve lukewarm.

A recipe from our neighboring Egypt, actual dietary dynamite! Vegetarian, with legumes, rice, pasta and oriental herbs! From radicio.com

ingredients (for fried onions):

onions : 1 kilogram, peeled and cut slices

Salt: 2 teaspoons

Ελαιόλαδο : 1/2 mug

ingredients (for kosari):

Pasta (coral): 1 mug

Salt, pepper: as needed

Lentils: 1 mug

Garlic: 4 cloves chopped

cilantro: 1 1/2 teaspoon grated

Cumin: 1 teaspoon grated

Cinnamon: 3/4 teaspoon grated

Nutmeg: 1/4 teaspoon grated

hot paprika: 1/4 teaspoon

Tomato sauce: 2 mugs

cooked chickpeas: 2 mugs

Basmati rice: 1 mug

Vinegar: 1 tablespoon

chopped parsley: 3 tablespoons (optional)

Implementation:

Salted onions, stir and leave little time to draw their liquid. the dry. Put in pan or saucepan olive oil and heat over high heat. Add the onions and cook, stirring regularly, to get dark brown color. Take them out with a slotted spoon and place on absorbent paper. The oil holding it, You will use the course.

Put plenty of water into the pot to boil. Add 2 teaspoons salt and pasta and cook al dente. Strain, Rinse with cold water and place in bowl.

Put in pot 4 water and cups 1 teaspoon salt to boil. When you boil add the lentils and simmer until just tender, 17 minutes. Drain and keep.

Since the oil that kept, you put 2 tablespoons in pan, along with a clove of garlic, 1/2 teaspoon salt and 1/3 of the remaining spices and cook over moderate heat for 1 minute. Add the tomato sauce and chickpeas and simmer until sauce thickens, 10 minutes. Remove from the heat and keep warm.

Put the rice in a bowl and cover with water. Let 10 – 15 minutes then drain. Rinse with plenty of water, to leave as much as possible starch. drain.

Put the remaining oil from onions in pot, the remaining garlic, the remaining spices and cook for 2 minutes. Add the rice and cook, stirring, 3 minutes. Add 2 water and cups 1/2 teaspoon salt and allow to boil. Add the lentils, reduce heat and let simmer, until water is absorbed, about 12 minutes.

Remove from heat, add pasta, cover the pot and let 10 minutes “tie” The tastes.

Put the chickpeas with tomato again to fire, add vinegar, salt and pepper if needed and when boil, the downloading..

Pour the rice with lentils and pasta dish, above chickpeas and put end fried onions. If desired sprinkle with parsley.