tag:blogger.com,1999:blog-47876635080696793942024-02-20T09:26:12.925+02:00Culinary SaintCulinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-4787663508069679394.post-52184601206920944892009-09-08T17:37:00.007+03:002009-09-08T18:17:30.061+03:00Fresh Black Eyed Beans (Louvia)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsq5GSWYGwG4H79G78OV5cEFJuxm5YDbnya1EMwfyeQFw8z9WQs8gKh_5Wv3iCukvByjSEDSrb2PoR6wIsljOYucEMqf9hbdKrOQHAVrzRhT4Iu-8FehWrAX8VoBlf-hSkxxLYDgr3YYw/s1600-h/P1030133.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsq5GSWYGwG4H79G78OV5cEFJuxm5YDbnya1EMwfyeQFw8z9WQs8gKh_5Wv3iCukvByjSEDSrb2PoR6wIsljOYucEMqf9hbdKrOQHAVrzRhT4Iu-8FehWrAX8VoBlf-hSkxxLYDgr3YYw/s320/P1030133.JPG" alt="" id="BLOGGER_PHOTO_ID_5379106634411796146" border="0" /></a><span style="font-family:arial;">Black Eyed Beans is a very popular dish in Cyprus, especially during fasting periods. Usually Black Eyes Beans are served with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">chards</span>, canned tuna, black olives and onions. Chard is a green leafy vegetable that is known by several different names.</span> <span style="font-family: arial;">The most commonly used name for this vegetable is Swiss Chard.Other names for chard include <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Silverbeet</span>, Perpetual Spinach and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Mangold</span>.Chard is widely used in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Mediterranean</span> Cuisine.</span><br /><span style="font-family:arial;"><br />Fresh Black Eyed Beans are cooked with green zucchinis and served with fresh green peppers, spring onions, cucumbers and tomatoes. What gives this dish its special taste, is the olive oil and the fresh lemon juice. You can also add salt to taste. This is a </span><span style="font-family:arial;">light meal, with great nutritional value.<br /><br /><span style="font-style: italic;">Ingredients<br /></span></span><div style="text-align: left;"><ul><li>1/2 kilo of black eyed beans<br /></li><li>2-3 medium size zucchinis</li><li>green pepper</li><li>tomatoes</li><li>cucumbers</li><li>spring onions</li><li>olive oil</li><li>salt, lemon</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapJoQcedA2RnFzsxD4S_Ee9_MPD0qWXjiSEwItgXDIA8jHSCFB8ADOHzlCzRIsXnifFh7zXleB_PTpLO5zmjHTUE3QXkMT4Iel8CVZPqAZnYj7gocADUQZ64ae5jm9mLptG2C7kE1XiQ/s1600-h/P1030131.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapJoQcedA2RnFzsxD4S_Ee9_MPD0qWXjiSEwItgXDIA8jHSCFB8ADOHzlCzRIsXnifFh7zXleB_PTpLO5zmjHTUE3QXkMT4Iel8CVZPqAZnYj7gocADUQZ64ae5jm9mLptG2C7kE1XiQ/s320/P1030131.JPG" alt="" id="BLOGGER_PHOTO_ID_5379108881323090402" border="0" /></a><span style="font-style: italic;">Method</span><br /><br /><div style="text-align: left;">Shell the beans, put them in a large pan along with zucchinis, cover with water and let them cook until they become tender. It is a matter of preference really. When they are cooked, drain all water, put them in a bowl, add tomatoes , cucumbers, peppers and spring onions-all cut in small pieces-then add salt , lemon and olive oil, mix well and enjoy.<br /><br /></div><br /></div><span style="font-family:arial;"><br /></span>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com0tag:blogger.com,1999:blog-4787663508069679394.post-71637922999518382802009-08-16T19:01:00.009+03:002009-08-16T19:56:58.017+03:00Nina's Watermelon Preserves<span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXcINM2HMTjPggZl6nb1nTTM42R3Q7LZaH0FvgVIaJBGBi7GXrLSHTmH6OIVvYPM87p8palk7JxOG-Zt_4AggIZ2xAql0fYhs_5kWrvi9hb-uHy_cm5dNX24mgulQBamHXNJsmFn1b1U/s1600-h/P1030127.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXcINM2HMTjPggZl6nb1nTTM42R3Q7LZaH0FvgVIaJBGBi7GXrLSHTmH6OIVvYPM87p8palk7JxOG-Zt_4AggIZ2xAql0fYhs_5kWrvi9hb-uHy_cm5dNX24mgulQBamHXNJsmFn1b1U/s320/P1030127.JPG" alt="" id="BLOGGER_PHOTO_ID_5370597714210306354" border="0" /></a><br /><span style="font-family:arial;font-size:100%;"><br /></span><span style="color: rgb(0, 0, 0); font-family: arial;font-family:Verdana;font-size:100%;" >Fruit preserves are made by cooking whole or large pieces of fruit in</span><span style="color: rgb(0, 0, 0); font-family: arial;font-family:Verdana;font-size:100%;" > a thick sugar syrup.</span><span style="font-family: arial;font-size:100%;" > </span><span style="font-family: arial;font-family:arial;" ><br />In Cyprus and<span style="font-size:100%;"> </span><span style=";font-size:100%;" >Greece</span>, these are called spoon sweets (glyko tou koutaliou) because the</span><span style="font-family: arial;font-family:arial;" >y are served in small plates and they are eaten using small silver spoons. They are all kinds of fruit preserves, each season offers a variety of fruits, like cherries, almonds, quinces, watermelons. Fruit preserves are a very traditional sweet in Cyprus. There is absolutely no way that you visit a traditional tavern in the mountain villages of Cyprus, and not get the chance to taste this divine sweet. When I was a kid, my mother used to make watermelon preserves quite often in the summer, and I rememb</span><span style="font-family: arial;font-family:arial;" >er I used to take a couple of pieces, dip them in a glass of really cold water and eat them. She made watermelon preserve the other day, and trust me, it is not a c</span><span style="font-family: arial;font-family:arial;" >oincidence that this preserve, is number one on my list of summer fruit preserves.<br />Making watermelon preserves usually takes the whole day, because there is a special procedure that you follow and the secret for making tasty preseves, probaly lies in the very last step, which is cooking them along with the syrup. So dear Saint followers, buy yourself a quite large watermelon and let the culinary adventure</span><span style="font-family:arial;"><span style="font-family: arial;"> begin!</span><br /><br /><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDOLPwb7dk2AgjfjyA91wF_25cRKjDj5h5v-UB5Irm_BUeyxe_eMUW85C4BH9orMc-5BEoFd4hqFZyW07TIvvM6XbtxzlRl4UcwTORjX-UkjXP8e5qZn69YvaRNRBWKwW_0OrQG1dIeU/s1600-h/P1030121.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDOLPwb7dk2AgjfjyA91wF_25cRKjDj5h5v-UB5Irm_BUeyxe_eMUW85C4BH9orMc-5BEoFd4hqFZyW07TIvvM6XbtxzlRl4UcwTORjX-UkjXP8e5qZn69YvaRNRBWKwW_0OrQG1dIeU/s320/P1030121.JPG" alt="" id="BLOGGER_PHOTO_ID_5370597946392772146" border="0" /></a><br /><br /><br /><span style="font-style: italic;">Ingredients</span><br /><br /><ul><li>1 kg of watermelon rinds (they must be quite thick, so if the watermelon you bought is not the right one, keep buying until you get lucky)</li><li>1 sachet of vanilla extract</li><li>2 tbsp lemon juice</li><li>100 g of confectioner's lime<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9NtrTAh_vYsB_tWd5G0gzcgkkxpOWj5PE2yNPJRONNaJnuBo9oaNPzb0CX5lpENDU7mAlQdn2UtK1c1NaUQYzz2knTDJoyTFqQLwh8t5Y59AgRwb0zH81bmdsSqu_RtQKioV7Gp7TRk/s1600-h/P1030123.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9NtrTAh_vYsB_tWd5G0gzcgkkxpOWj5PE2yNPJRONNaJnuBo9oaNPzb0CX5lpENDU7mAlQdn2UtK1c1NaUQYzz2knTDJoyTFqQLwh8t5Y59AgRwb0zH81bmdsSqu_RtQKioV7Gp7TRk/s320/P1030123.JPG" alt="" id="BLOGGER_PHOTO_ID_5370604397022735058" border="0" /></a></li></ul><br /><br /><br /><span style="font-style: italic;">Ingredients for syrup</span> <ul><li>1 kg sugar</li><li>500 ml water<br /></li></ul>Boil water, add sugar and stir well<br /><br /><br /><span style="font-style: italic;">Method </span><br /><br />Clean watermelon rinds of the green part. The rinds must remain white. Cut in medium size squares, wash them really well and put them in a large pot. Mix the confectioner's lime with water and pour it in the pot. (It must cover all rinds very well). The rinds must stay in the lime for about 3 hours. After that, pour out the lime and wash the rinds thoroughly and put them in a pot, covered with water. Let them cook over medium fire for about 20 minutes. Then wash them and make sure there is hardly any water left in the rinds.You might have to squeeze them in your hands to make sure all water is out. Afterwards, you prick them with a fork to make sure that the rinds absorb the syrup in the last stage. Put them in the pot, add the syrup and let it cook for another 30 minutes. Let it cool and cook again for another 30 minutes. Add vanilla and lemon in the last 5 minutes and stir well. Make sure you stick to the cooking time, it is extremely important. When it cools off, place in sterilized jars and store in the fridge.Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com1tag:blogger.com,1999:blog-4787663508069679394.post-3014202488350013662009-08-11T19:03:00.007+03:002009-08-11T19:30:54.924+03:00Kyri's Pasta Bolognese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBP13RsAfBi5FzDZqQE4O5W8z7ZxdJJAu-rNfJE8zNCPRm2jeS_Mi1pIBrk-ClPUCKag2jM3Up9mYQ4IgJ-PIKE31bF-S6q9B6rWS3XTmzdHCAEaObOQ22PBLF_Vw-Q7McX9BXyi6TVEM/s1600-h/P1030118.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBP13RsAfBi5FzDZqQE4O5W8z7ZxdJJAu-rNfJE8zNCPRm2jeS_Mi1pIBrk-ClPUCKag2jM3Up9mYQ4IgJ-PIKE31bF-S6q9B6rWS3XTmzdHCAEaObOQ22PBLF_Vw-Q7McX9BXyi6TVEM/s320/P1030118.JPG" alt="" id="BLOGGER_PHOTO_ID_5368738947696743138" border="0" /></a><br /><span style="font-family:arial;">This is another one of my wife's contributions to the blog. She was again experimenting the other day with pasta ( as you can see from the previous entry, she has a thing for pasta) and what started to be the traditional Italian pasta Bolognese, finally ended up as her her o</span><span style="font-family:arial;">wn version of Bolognese with fetta cheese and fresh rocket. Enjoy! It taste</span><span style="font-family:arial;">s amazingly good!<br /><br /><span style="font-style: italic;">Ingredients<br /></span></span><ul><li>500g of minced meat</li><li>3 tomatoes</li><li>250 ml of concentrated tomato juice<br /></li><li>2 green peppers</li><li>4 large onions</li><li>4 large mushrooms</li><li>2 cloves of garlic</li><li>100g of fetta cheese mashed<br /></li><li>bay leaves</li><li>rocket leaves</li><li>parsley (preferably fresh, but dry one will do)</li><li>basil<br /></li><li>half glass of red wine</li><li>salt, pepper</li></ul><br /><br /><br /><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDnZTKFhI_VP2ytqohKkABGqtNskkaCPHrmPPteAmZcB-EMBNScEtfz4qKBhxLJkzFoXRWsizRrSEiy17Ih_2x03TBFalrUnaRr1TBUkZdRxvvvI-3VlIf1igfGydS0cl32dZIQBI_DQ/s1600-h/P1030117.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDnZTKFhI_VP2ytqohKkABGqtNskkaCPHrmPPteAmZcB-EMBNScEtfz4qKBhxLJkzFoXRWsizRrSEiy17Ih_2x03TBFalrUnaRr1TBUkZdRxvvvI-3VlIf1igfGydS0cl32dZIQBI_DQ/s320/P1030117.JPG" alt="" id="BLOGGER_PHOTO_ID_5368742959927359890" border="0" /></a></li></ul><span style="font-style: italic;"><br />Method </span><br /><br />Chop onions and garlic and fry them in a large pan. When they become golden in color, add the minced meat. Stir well, let it cook for about 5-7 minutes, and then add fresh tomatoes and concentrated tomato juice. Mix well, let it simmer on medium fire for another 3-5 minutes and add the rest of the ingredients. Mix well and let it simmer for another 10 minutes. In the meantime, bring water to boil, add any pasta of your preference, and let it cook for 10 minutes. Serve with red wine.Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com0tag:blogger.com,1999:blog-4787663508069679394.post-23104124006215995772009-06-01T15:59:00.011+03:002009-06-02T06:22:11.529+03:00Tavas (stewed lamb or beef)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0oQmVrW2HHYp7juz76aQdB66EacDMLH50VsaCib4taqmh_Gh7_ko55gKCJ802UZTC8hgfUnG0vl-Bk3x8k5A0urnoH4YtFwId7RHFgAyZGE2ofhFP9kA1NBIH8IwGly911b03aEg6AQ/s1600-h/P1030084.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0oQmVrW2HHYp7juz76aQdB66EacDMLH50VsaCib4taqmh_Gh7_ko55gKCJ802UZTC8hgfUnG0vl-Bk3x8k5A0urnoH4YtFwId7RHFgAyZGE2ofhFP9kA1NBIH8IwGly911b03aEg6AQ/s320/P1030084.JPG" alt="" id="BLOGGER_PHOTO_ID_5342350089729640114" border="0" /></a><br /><span style="font-family:arial;">One of the most popular specialties in Cyprus cuisine is <span style="font-style: italic;">Tavas</span>, stewed lamb or beef with tomatoes, onions and cinnamon. The meat is usually cooked in a clay pot with potatoes, but it can also be served with bulgur rice (see older post).</span><b style="font-family: arial;"><br /></b> <span style="font-family:arial;"> <span style="font-style: italic;">Lefkara</span> village in the Larnaka district, is famous for its <span style="font-style: italic;">Tava</span> dish, along with the world's well known traditional lace making and embroidery crafting.<br /><span style="font-style: italic;">Tavas</span> is a very easy dish to cook and tastes great.</span><br /><br /><br /><span style="font-family:arial;"><span style="font-style: italic;">Ingredients</span></span><span style="font-family:arial;"><br /></span><ul style="font-family: arial;"><li>1 kg lamb or beef cut in cubes<br /></li><li>8-10 large onions cut in 4 pieces each</li><li>5-6 potatoes cut into cubes</li><li>1 tsp cummin, crushed</li><li>1 tsp black pepper</li><li>4-5 tomatoes cut in medium size pieces</li><li>1 glass dry white wine</li><li>4-5 tbls vinegar</li><li>1 tbls salt</li><li>2-3 bay leaves</li><li>2-3 cinnamon sticks</li><li>corn flower oil</li></ul><br /><ul style="font-family: arial;"><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxa9qr3zXRfxUNLVDHlklS-06aAcTyDZ9OyF-LtKlQ6YDhSdWE7IS53_BrYz8Q1Bbe-x91RvZXIkBQFj1Jsh5vC2vrPBWc0cpuDq_Ph4LMGzrVer-FhDu5raSAt7a2AjgApsaYYEvAb4/s1600-h/P1030082.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxa9qr3zXRfxUNLVDHlklS-06aAcTyDZ9OyF-LtKlQ6YDhSdWE7IS53_BrYz8Q1Bbe-x91RvZXIkBQFj1Jsh5vC2vrPBWc0cpuDq_Ph4LMGzrVer-FhDu5raSAt7a2AjgApsaYYEvAb4/s320/P1030082.JPG" alt="" id="BLOGGER_PHOTO_ID_5342351339740211938" border="0" /></a></li></ul><br /><span style="font-family:arial;"><span style="font-style: italic;">Method</span><br /><br />Fry the meat in a pan until it becomes golden colored , drain it and then place it in large pyrex (must have a lid). Fry the onions in the same pan, then put them in the pyrex along </span><span style="font-family:arial;">with all other ingredients. Mix well and cook for 1 hour at 190-195 Celsius. </span><br /><br /><span style="font-family:arial;"> </span>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com2tag:blogger.com,1999:blog-4787663508069679394.post-48337873409560390532009-05-28T16:03:00.023+03:002009-06-02T16:59:09.820+03:00Sushi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMw4LRGMVjFlOPdRF9wXWRNlWyggQeAMhqCVoEYdGg9rYouGUgMa9pR__kaCxtE7YU3KfCUYMKrVrYzuy2whIJFBdqICm9D5F_teXdAXMX1d6xocjFqBkaI0eVuwlTziqihBP6Js9JvzU/s1600-h/P1030080.JPG"><img id="BLOGGER_PHOTO_ID_5340863569737655074" style="margin: 0px auto 10px; display: block; width: 320px; cursor: pointer; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMw4LRGMVjFlOPdRF9wXWRNlWyggQeAMhqCVoEYdGg9rYouGUgMa9pR__kaCxtE7YU3KfCUYMKrVrYzuy2whIJFBdqICm9D5F_teXdAXMX1d6xocjFqBkaI0eVuwlTziqihBP6Js9JvzU/s320/P1030080.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiB7RDbPfpl1-Jww8tj3eL4tsSF6IKB28xIfmjsWk4o1cn_J59q4y2LxrtM6JEeo84GxSc6-QukMmaqeZ3GZ7V7pSKD2MWXKBJURxpjil12PftkYcFYa9mGWOy7AcfU18-SfkcXsBEc3w/s1600-h/P1030056.JPG"><img id="BLOGGER_PHOTO_ID_5340872855685657298" style="margin: 0px auto 10px; display: block; width: 320px; cursor: pointer; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiB7RDbPfpl1-Jww8tj3eL4tsSF6IKB28xIfmjsWk4o1cn_J59q4y2LxrtM6JEeo84GxSc6-QukMmaqeZ3GZ7V7pSKD2MWXKBJURxpjil12PftkYcFYa9mGWOy7AcfU18-SfkcXsBEc3w/s320/P1030056.JPG" border="0" /></a><br /><br /><span style="font-family:arial;">Sushi is one of my favorite Asian cuisine foods. My wife and I enjoy having sushi once every couple of months. There is a nice restaurant we like going to, we usually choose the "all you can eat buffet". I attemped making sushi myself only once in the past, but the other day I had the urge to make sushi and so I ran to the fish market for fresh salmon, took out my sushi recipes, put on my apron and <span style="font-style: italic;">voila</span>..... Here's the outcome.....Enjoy!<br />I must warn you that making sushi is a bit complicated....but once you try it for a few times, you can become a pro! The ingredients costed approximately 20-25 euros and they are enough for a sushi platter for two people.<br />All the recipes and every other information regarding sushi, can be found in the recipe book <span style="font-style: italic;">Sushi, Made Easy </span>(Sterling Publishing Co., Inc., New York)<br /><br /></span><p><span style="font-family:arial;">All sushi has a base of specially prepared rice, and complemented with other ingredients. Sushi is made with white, short-grained, japanese rice mixed with a dressing made of rice vinegar, sugar and salt.<br /></span></p><p><span style="font-style: italic;font-family:arial;" >Ingredients for rice </span></p><ul><li><span style="font-family:arial;">460 g short grain rice</span></li><li><span style="font-family:arial;">2 1/2 cups water</span></li></ul><span style="font-family:arial;"><span style="font-style: italic;">Vinegar mixture</span><br /><br /></span><ul><li><span style="font-family:arial;">75 ml rice vinegar</span></li><li><span style="font-family:arial;">15 ml mirin (sweet wine , made from glutinous rice, used for cooking purposes, can be found in all major supermarkets that sell international food)</span></li><li><span style="font-family:arial;">45 ml sugar</span></li><li><span style="font-family:arial;">30 ml salt</span></li></ul><span style="font-family:arial;"><span style="font-style: italic;">Method </span><br /><br /></span><p><span style="font-family:arial;">Wash the rice until the water runs clear. Drain for an hour, then place the rice in a pot with tight fitting lid and add the water. Bring to a boil, reduce heat and simmer for a further 5 minutes. Lower the heat and steam for 12 to 15 minutes. Remove from heat. Remove the lid and cover the pot with a kitchen towel. Let stand for 15 minutes. While the rice is cooking, combine the vinegar mixture ingredients in a saucepan and heat gently until the sugar dissolves, stirring constantly. Remove the mixture from the heat and cool. Spread the rice evenly over the base of a shallow, wooden bowl. Run a spatula through the rice to gently separate the grains and slowly add the vinegar mixture at the same time. The rice should not be too moist. Fan the rice until it reaches room temperature. Keep it in the wooden bowl, covered with a clean cloth, until ready to use.</span></p><p><span style="font-style: italic;font-family:arial;" >Ingredients for sushi rolls (Maki)</span></p><p><span style="font-family:arial;">Rolling sushi takes practice. It looks simple, but trust me is not. You need a <span style="font-style: italic;">bam</span><span style="font-style: italic;">bo</span><span style="font-style: italic;">o rolling mat</span>, which is made from skewer-type bamboo sticks woven together with string. </span></p><p><span style="font-family:arial;"><span style="font-style: italic;">Hosomaki</span> is a slender , rolled sushi, boasting one to three ingredients.</span></p><ul><li><span style="font-family:arial;">500 g vinegared rice (shari)</span></li><li><span style="font-family:arial;">5 sheets seaweed (nori)</span></li><li><span style="font-family:arial;">rice vinegar</span></li><li><span style="font-family:arial;">wasabi</span></li></ul><span style="font-style: italic;font-family:arial;" >Ingredients for fillings<br /></span><br /><span style="font-style: italic;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6j7lh89GRsbd_1oT2_6jjNwVwCRXn-5J6IKMSAPotixtirF-Rel2C6VzwggKe9CsZPbMG8Gr-G0HeQzOZWDe03GEbyBx2sTkzKOHVJbgAbIGlz1X7xuQmPKUQTSrwPK1oO2DxO0XrTg/s1600-h/P1030054.JPG"><img id="BLOGGER_PHOTO_ID_5340872150814614962" style="margin: 0px auto 10px; display: block; width: 320px; cursor: pointer; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6j7lh89GRsbd_1oT2_6jjNwVwCRXn-5J6IKMSAPotixtirF-Rel2C6VzwggKe9CsZPbMG8Gr-G0HeQzOZWDe03GEbyBx2sTkzKOHVJbgAbIGlz1X7xuQmPKUQTSrwPK1oO2DxO0XrTg/s320/P1030054.JPG" border="0" /></a><br /><span style="font-family:arial;"><br /></span><ul><li><span style="font-family:arial;"></span><span style="font-family:arial;">tuna or salmon ( must be really fresh, for aesthetics and hygiene reasons)</span></li><li><span style="font-family:arial;">fresh onions</span></li><li><span style="font-family:arial;">lettuce</span></li><li><span style="font-family:arial;">avocado</span></li><li><span style="font-family:arial;">omelette (2 eggs, dash of salt, 10ml water, 15ml sugar, 5ml soy sauce, 25ml sake, oil for cooking)<br /></span></li><li><span style="font-family:arial;">cucumber</span></li><li><span style="font-family:arial;">carrot</span></li><li><span style="font-family:arial;">roe</span></li></ul><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbTKjrXD_oiwfAL1xy00Y4tij3uL2GSCLPuBZdAx6e8nlAVLMHxRljA0OWCiC6x5pAPrsatq85dywxYxuUCgqGZEtWMCoiDom7yBWAvRKrJB-HOcoG8bEQp0GIBw2rH5zj_KBIWvoU3Co/s1600-h/P1030067.JPG"><img id="BLOGGER_PHOTO_ID_5340875573278809298" style="margin: 0px auto 10px; display: block; width: 320px; cursor: pointer; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbTKjrXD_oiwfAL1xy00Y4tij3uL2GSCLPuBZdAx6e8nlAVLMHxRljA0OWCiC6x5pAPrsatq85dywxYxuUCgqGZEtWMCoiDom7yBWAvRKrJB-HOcoG8bEQp0GIBw2rH5zj_KBIWvoU3Co/s320/P1030067.JPG" border="0" /></a><br /><br /><br /><span style="font-family:arial;"><span style="font-style: italic;">Method </span><br /><br />Place a sheet of nori onto the mat. The rolling mat must be dry and placed on a dry chopping board. Moisten your hands in vinegared water and make a bowl out of half a cup of prepared rice. Place this ball on the nori and spread it out carefully. Spread it gently, do not push it down onto the nori. Keep about 12 mm free of rice on the far end of nori to seal the roll.<br />Place a dab of wasabi on your inded finger and run your finger along the rice, from left to right in a straight line. This line should be at the end closest to you. Place the fillings for your roll on top of the wasabi, and wet the exposed strip of nori with rice vinegar. Lift the front of the bamboo mat closest to you. Roll the maki by pressing the mat down firmly on the nori. The nori will stick to itself when the roll is complete. Shape the ends of the rill so that no rice will fall out and then ler the roll to rest for a minute or two. Moisten a sharp knife with vinegared water before cutting the roll into four or six neat pieces.<br />( I know that by now you will be completely confused and think that rocket science is easier than making sushi rolls. Trust me it is easier than it sounds, and it is extremely helpful if you could observe someone making these first and then attempt to do it yourself. I watched a few shows on <span style="font-style: italic;">BBC Food </span>before attempting to make these rolls.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmBbYnfBwzF-d2H5buiZPVTPDx-HSTjvKAOEGmMCSJSWRa2iFrm47R9giWHM5S4nTj5tW0FJE1AbEiaVmfBK85akIH6Lcn1fyu0xmuC58vFLmoWJ-byn-z6pLN5T9zgWCVtq7osORQLwM/s1600-h/P1030072.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5340876290109982114" style="margin: 0px auto 10px; display: block; width: 320px; cursor: pointer; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmBbYnfBwzF-d2H5buiZPVTPDx-HSTjvKAOEGmMCSJSWRa2iFrm47R9giWHM5S4nTj5tW0FJE1AbEiaVmfBK85akIH6Lcn1fyu0xmuC58vFLmoWJ-byn-z6pLN5T9zgWCVtq7osORQLwM/s320/P1030072.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family:arial;"><span style="font-style: italic;">Eating sushi<br /><br /><span style="font-style: italic;"><span style="font-family:times new roman;"><span style="font-family:arial;"><br /></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span style="font-family:arial;"><span><span><span style="font-family:times new roman;"><span style="font-family:arial;"><span>Pour</span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span style="font-family:arial;"><span><span style="font-family:times new roman;"><span style="font-family:arial;"> soy sauce in a little bowl, add wasabi to taste, mix well and dip sushi into soy sauce and enjoy. You can also have pickled slices of ginger in between bites to cleanse the pallate. Beverages to accompany sushi are green tea or sake, both to be served warm.</span></span></span></span></span></span></span></span></span><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family:arial;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family:times new roman;"><span style="font-family:arial;"><br /></span></span></span><br /><br /></span></span></span></span></span></span></span><br /><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family:arial;"><span style="font-style: italic;"><br /></span></span></span></span></span></span></span><span style="font-size:0;"><span style="font-size:0;"><span style="font-size:0;"><span style="font-size:0;"><span style="font-size:0;"><span style="font-family:arial;"><span style="font-size:0;"><span style="font-size:100%;"></span><br /><br /></span></span></span></span></span></span></span><p><br /></p>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com4tag:blogger.com,1999:blog-4787663508069679394.post-13604854197482300922009-05-20T18:09:00.005+03:002009-05-20T18:23:58.080+03:00Finnish Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrcL5EFMJ6-1omzZmQsDTRaIaGizL142INUbQUpJ8ggHkQ6La1X9fKZQEuQG2diGmx3C_Zgp8OwSetRYhq130P9IgSrc4DMvYHwASnlweTgDgcxfqBHi8UEJPCg_tmKm3lNdyQC4Y1gc/s1600-h/P1030051.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrcL5EFMJ6-1omzZmQsDTRaIaGizL142INUbQUpJ8ggHkQ6La1X9fKZQEuQG2diGmx3C_Zgp8OwSetRYhq130P9IgSrc4DMvYHwASnlweTgDgcxfqBHi8UEJPCg_tmKm3lNdyQC4Y1gc/s320/P1030051.JPG" alt="" id="BLOGGER_PHOTO_ID_5337924161621290130" border="0" /></a><br /><br />This is an extremely easy recipe to make especially for sunday breakfast. And it tastes great!<br /><br /><br /><span style="font-style: italic;">Ingredients</span><br /><br /><span style="font-family:arial;">4 tbsp melted butter</span><br /><span style="font-family:arial;">3 eggs<br />2 cups milk</span><br /><span style="font-family:arial;">1/2 cup flour<br />2 tbsp sugar<br />1/2 tsp salt<br />maple syrup</span><br /><span style="font-family:arial;"><br /><span style="font-style: italic;">Method<br /></span><br />Preheat oven to 200 celsius. Pour butter in a 9 x 16 inches baking pan (not smaller, trust me it won't work!). Whip eggs in a large bowl, then all other ingredients and mix together. Pour into the pan and bake for 20 minutes. Pour syrup and serve!<br /><br /><span style="font-style: italic;"> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1nHCsMxNmbGPZE4ueL5KrVm09-b8CS-yigScK4qQ8B95diaJWItWy45kzbf11SlInJPwkN7EDy16sqC4jqNP5vZTkdGstz6qVA8UYS5IoxVgP_b1MaBsrPGxAR8lmSJ6ZwMSW1GZlAM/s1600-h/P1030048.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1nHCsMxNmbGPZE4ueL5KrVm09-b8CS-yigScK4qQ8B95diaJWItWy45kzbf11SlInJPwkN7EDy16sqC4jqNP5vZTkdGstz6qVA8UYS5IoxVgP_b1MaBsrPGxAR8lmSJ6ZwMSW1GZlAM/s320/P1030048.JPG" alt="" id="BLOGGER_PHOTO_ID_5337926821591738514" border="0" /></a>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com1tag:blogger.com,1999:blog-4787663508069679394.post-15556268476293778572009-05-13T19:21:00.008+03:002009-05-20T15:54:21.031+03:00Kyri's Broccoli and Chicken pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjABNfHGE-f5bhHBygMV17F_UP7nGGDfXzKal7q73CGLBjXLhuCgtAktZDj7MCKtIzpSjZtBw-Y5fJ1H031on4pHgHsZEIlBuyb9Xv6mEkAsKGPAXLUrFS-9NoYE4WBX9MJVI-CUt0Xmmk/s1600-h/P1030001.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjABNfHGE-f5bhHBygMV17F_UP7nGGDfXzKal7q73CGLBjXLhuCgtAktZDj7MCKtIzpSjZtBw-Y5fJ1H031on4pHgHsZEIlBuyb9Xv6mEkAsKGPAXLUrFS-9NoYE4WBX9MJVI-CUt0Xmmk/s320/P1030001.JPG" alt="" id="BLOGGER_PHOTO_ID_5335345529025411554" border="0" /></a><br />My wife Kyri, is not what we would call a good cook. Unlike me, she is not fond of cooking, she gets bored easily and she can't improvise....She is aware of this and she often says "Well, I'm a career woman....". I have to give her credit for one thing though....She knows how to make the best pasta with white sauce ever.....She makes it with veggies and the other day she added chicken in it and it was divine....So this post is dedicated to my career woman!<br /><br /><span style="font-style: italic;">Ingredients (4 servings)</span><br /><br />2 large onions chopped<br />fresh onion chopped<br />2 medium size green peppers cut in small strings<br />1 medium size orange or red pepper cut in small strings<br />3 large mushrooms cut in small pieces<br />canned corn<br />1 medium size broccoli<br />500ml fresh creams<br />60g butter<br />3 chicken breasts soaked in soy sauce for a couple of hours<br />salt, pepper, maggi cube<br />chopped parsley<br />white wine, half glass<br /><br /><span style="font-style: italic;">Method </span><br /><br />Add butter in a large pan and fry for a couple of minutes. Add onions (not the fresh ones) and let them fry until they get a golden color. Then add peppers, mushrooms, corn, let them cook for a while and then add chicken (make sure you dont drain the soy sauce,it adds to the taste), salt, pepper and wine, mix and let them cook until chicken becomes light brown.<br />Then add fresh creams, stir well and right before it starts getting thick, add the broccoli and the fresh onions. Sauce needs another 5-7 minutes to cook in low heat.<br />The right time to start boiling the pasta is right before you add the fresh cream to the sauce mixture. Make sure you make the pasta (penne or any other kind but spaghetti) in a really large pot because you will need to pour sauce in it. Pasta needs ten minutes to cook (add salt or maggi if you like), drain water and add sauce in pot. Sprinkle the parsley, stir well and serve......Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com2tag:blogger.com,1999:blog-4787663508069679394.post-32438220493476813002009-05-13T18:37:00.022+03:002009-05-13T19:21:11.759+03:00South African Milk Tart (Melktert)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtb-ulaDL7pltVJHwNjHufkXvSixcsZm4VTZFWz7LQrbsdLJkx6LGdbhB9DDT_pvR8mmaYuOpmCLXc1R4tuEh67TfYqbnyNxy58s4SM_DS0doqJcJHS3E_G-2U1gFY_kYG99akQK4MYo/s1600-h/P1030020.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtb-ulaDL7pltVJHwNjHufkXvSixcsZm4VTZFWz7LQrbsdLJkx6LGdbhB9DDT_pvR8mmaYuOpmCLXc1R4tuEh67TfYqbnyNxy58s4SM_DS0doqJcJHS3E_G-2U1gFY_kYG99akQK4MYo/s320/P1030020.JPG" alt="" id="BLOGGER_PHOTO_ID_5335341035801475058" border="0" /></a><br /><br /><br /><span style="font-family:arial;"><br />Dear Disciples, sorry for the long silence. The Saint has been resting, recharging batteries and now is back for new adventures. Many followers have been requesting to post South African recipes. This is the beginning for the South African Cuisine Journeys with one of my favorite recipes, my mom u</span><span style="font-family:arial;">sed to make this when we were kids and I love it. Making it this morning, brought back so many memories from</span><span style="font-family:arial;"> my homeland......</span><br /><span style="font-family:arial;"><br /><span style="font-style: italic;">Ingredients for the base<br /></span></span><br /><div style="text-align: left;"><span style="font-family:arial;">1 cup flour<br /></span><div style="text-align: left;"><span style="font-family:arial;">1 tsp baking powder</span><br /></div><span style="font-family:arial;">1/2 egg beaten<br />4 tbsp butter<br />1/4 cup caster sugar<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFa9aE4D6pnEq-FssYx0MqRqF4IGTJ2BOqI0qa348TYCiVIVx063oBWs_BLFIWmmVwIdIX6cwmGe3g3vg3665X6nTPqouxRX-R7_qLHjKuHRbzeRNSJu9vNRmomJQpuKuQ5XuwhZDVn3A/s1600-h/P1030011.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFa9aE4D6pnEq-FssYx0MqRqF4IGTJ2BOqI0qa348TYCiVIVx063oBWs_BLFIWmmVwIdIX6cwmGe3g3vg3665X6nTPqouxRX-R7_qLHjKuHRbzeRNSJu9vNRmomJQpuKuQ5XuwhZDVn3A/s320/P1030011.JPG" alt="" id="BLOGGER_PHOTO_ID_5335335797019394610" border="0" /></a><br /><span style="font-family:arial;"><span style="font-style: italic;">Ingredients for the filling<br /><br /></span></span><div style="text-align: left;"><div style="text-align: left;">1 1/2 eggs beaten<br />1 1/4 tbsp flour<br />1 1/4 tbsp corn flour<br />2 1/4 cups milk<br />1 tsp vanilla<br />1 tsp butter<br />4 1/2 tbsp sugar<br /><br /><br /><span style="font-style: italic;">Method for Base<br /><span style="font-style: italic;"><br /></span></span><div style="text-align: left;">Beat together butter and sugar. Add eggs and then all the dry ingredients. You now have a crumbly mix that you press into a pie dish (see picture in oven).<br />Bake at 170 degress Celsius for 15 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgJAC9liKLfIENgqY5121q1gZroyBH2R0wmSadTTTntT_GRFfzU7aCOwZy_c-_7DMA6E0v61b8XVeXohcOuw6d4me6KG11KG7BxKixxeYUIfRSRpPpP4RgBRFQq0hU1VyzrchwmGr_tE/s1600-h/P1030015.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgJAC9liKLfIENgqY5121q1gZroyBH2R0wmSadTTTntT_GRFfzU7aCOwZy_c-_7DMA6E0v61b8XVeXohcOuw6d4me6KG11KG7BxKixxeYUIfRSRpPpP4RgBRFQq0hU1VyzrchwmGr_tE/s320/P1030015.JPG" alt="" id="BLOGGER_PHOTO_ID_5335338260115543682" border="0" /></a><br /><br /></div><div style="text-align: left;"><br /></div></div><br /></div></div><span style="font-style: italic;">Method for filling<br /><br /></span><div style="text-align: left;">Boil Milk. In a different pot beat egg and sugar. Add flour and corn flour, then milk and let it cook until it thickens. Remove from heat and add vanilla and butter. Pour into baked shell and sprinkle over nutmeg and/or cinnamon. Refrigerate.<br /><br /><br /></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewbYCU-0vAyBbu93Hv5fLBCyxoIoDvH15zRZL0aTsZdMlpvqCgBxZFJ5r6S-xMUv_8lcuDW7iSwz0Cny2iZr45vhdFiCP5DgKY4YfaHwJ90w49K-bhejwTGjV3FbNDBRBGoPrQ1QPKBc/s1600-h/P1030042.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewbYCU-0vAyBbu93Hv5fLBCyxoIoDvH15zRZL0aTsZdMlpvqCgBxZFJ5r6S-xMUv_8lcuDW7iSwz0Cny2iZr45vhdFiCP5DgKY4YfaHwJ90w49K-bhejwTGjV3FbNDBRBGoPrQ1QPKBc/s320/P1030042.JPG" alt="" id="BLOGGER_PHOTO_ID_5335342281113467554" border="0" /></a><br /><span style="font-style: italic;"><span style="font-family:arial;"></span></span></div><span style="font-style: italic;"></span>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com1tag:blogger.com,1999:blog-4787663508069679394.post-65877426137674337162009-04-13T21:14:00.013+03:002009-04-14T09:51:10.676+03:00Eliopittes Xoriatikes(Olive Pies)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTru2veKkmN5lnMpbC0CnCQui4zHfphqF2kYAPgwKEdBv8E-_EpZOgTIrfvVIqjMBes37SODRvOnAMM7jRfX__ymMB86ixl2nPqCjC34u_abW23o1B3e2hlvFj-JFayAq1sWtAr2FVrAs/s1600-h/P1020408.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTru2veKkmN5lnMpbC0CnCQui4zHfphqF2kYAPgwKEdBv8E-_EpZOgTIrfvVIqjMBes37SODRvOnAMM7jRfX__ymMB86ixl2nPqCjC34u_abW23o1B3e2hlvFj-JFayAq1sWtAr2FVrAs/s320/P1020408.JPG" alt="" id="BLOGGER_PHOTO_ID_5324245833929627026" border="0" /></a><br /><br /><br /><span style="font-family:arial;">There are a lot of different ways to make olive pies,( <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">eliopittes</span> </span>in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Greek</span>). In a previous <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pos</span></span><span style="font-family:arial;">ting, you can find the Rustic Olive Pie, which is a very well known way of baking an olive pie, this t</span><span style="font-family:arial;"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">ime</span> I am posting another one of my favorite olive pies, baked in a traditional way, with whole black olives in it which gives it such an excellent taste. In the old days, Cypriot housewives used to bake this particular pie in a traditional oven, lighting pieces of wood and branches for fire.<br />For now, a conventional gas or electric oven will do. Enjoy!<br /><br /><br /></span><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjakzLxKzrqyn-C1APVTiii4J-xUraFTxPpEomNI1FLQ1hU3_UZnfrWGy66YJ3Y4nnkShH4qBZQv9AV0ALpOAUVlECZkkGPOalOsv99hjue1WuPhH9_xKY60tAgPIpOjOW0GLIec_hH9U8/s1600-h/P1020413.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjakzLxKzrqyn-C1APVTiii4J-xUraFTxPpEomNI1FLQ1hU3_UZnfrWGy66YJ3Y4nnkShH4qBZQv9AV0ALpOAUVlECZkkGPOalOsv99hjue1WuPhH9_xKY60tAgPIpOjOW0GLIec_hH9U8/s320/P1020413.JPG" alt="" id="BLOGGER_PHOTO_ID_5324245238115932098" border="0" /></a></li></ul><br /><span style="font-family:arial;"><span style="font-style: italic;">Ingredients</span></span><span style="font-family:arial;"><span style="font-style: italic;"><br /></span></span><br /><ul><li><span style="font-family:arial;">1 kg of bread flour</span></li><li><span style="font-family:arial;">12 g of yeast</span></li><li><span style="font-family:arial;">1 medium onion, chopped</span></li><li><span style="font-family:arial;">half a cup of black olives with pips</span></li><li><span style="font-family:arial;">fresh mint</span></li><li><span style="font-family:arial;">125 ml of olive oil</span></li><li><span style="font-family:arial;">375 ml of lukewarm water</span></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffF9-1GGQlCX-why95Vo_G7hgQqAYathUQMS7h3UnZ5tv-gZedc4EaVF7nOnWngHs4syE12TZa_2wGB02__ch8cFmWiArkVglLxNIvACLRhKAlLgdSPWANIYplv4po6vs6uyy_vk7oZg/s1600-h/P1020415.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffF9-1GGQlCX-why95Vo_G7hgQqAYathUQMS7h3UnZ5tv-gZedc4EaVF7nOnWngHs4syE12TZa_2wGB02__ch8cFmWiArkVglLxNIvACLRhKAlLgdSPWANIYplv4po6vs6uyy_vk7oZg/s320/P1020415.JPG" alt="" id="BLOGGER_PHOTO_ID_5324248892937531170" border="0" /></a><br /><span style="font-style: italic;">Method<br /><span style="font-family:arial;"><span style="font-style: italic;"><br /></span></span></span><span style="font-family:arial;">Put flour in a large bowl, add yeast and water and knead very well for about 15 minutes until you have a very elastic, not too thick dough. Let it stand for about one hour. Add olive oil, knead well, then add mint, chopped onion and olives. Knead again very well, cut the dough in the size of a tennis ball and knead it in an oval shape until you use all of it (see picture). Cook for 10 minutes in 195 degrees Celsius, and then for another 15 minutes in 185 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">degrees Celsius</span>, until you get a golden , brownish color.<br /><br /><br /></span>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com4tag:blogger.com,1999:blog-4787663508069679394.post-2419525320189054782009-04-12T11:34:00.007+03:002009-04-13T08:45:26.610+03:00Nigella's Dense Chocolate Loaf Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTiQtCehHn4eGnSzjo_iSZtEqQ0HbhY2aUp_rW-gxfj2QvWW9-wGhwAT9M1UCiPeU9z2CA7HXcyZMLB8fuXIPXoLUiQ5FRRtpi6Is8UIi7XDr0r6T_usm53_HHuIUKJTnZKI_GH7Wdtms/s1600-h/P1020381.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTiQtCehHn4eGnSzjo_iSZtEqQ0HbhY2aUp_rW-gxfj2QvWW9-wGhwAT9M1UCiPeU9z2CA7HXcyZMLB8fuXIPXoLUiQ5FRRtpi6Is8UIi7XDr0r6T_usm53_HHuIUKJTnZKI_GH7Wdtms/s320/P1020381.JPG" alt="" id="BLOGGER_PHOTO_ID_5324047132927336242" border="0" /></a><br /><span style="font-family:arial;"><br /><span style="font-family:arial;">Nigella Lawson without doubt makes the best chocolate cakes.....My wife lives for chocolate and every time I make any of Nigella's recipes, I think our marriage is revived....<br />This is the first time I make the Dense chocolate Loaf cake and let me tell you this much......yummie! I found this recipe at <span style="color: rgb(0, 153, 0);">http://bakingforthecure.wordpress.com/2008/09/17/dense-chocolate-loaf-cake/</span><br />(Just a quick reminder....My famous Guiness Cake is a Nigella recipe too).</span></span><br /><span style="font-family:arial;"><span style="font-family:arial;"><br /><span style="font-style: italic;">Ingredients</span><br /></span></span><ul><li>225 gr. soft unsalted butter</li></ul> <ul><li>375 gr. dark muscovado sugar</li></ul> <ul><li>2 large eggs, beaten</li></ul> <ul><li>1 teaspoon vanilla extract</li></ul> <ul><li>100 gr. best dark chocolate, melted</li></ul> <ul><li>200 gr. plain flour</li></ul> <ul><li>1 teaspoon bicarbonate of soda</li></ul> <ul><li>250 ml. boiling water</li></ul> <p><span style="font-style: italic;"> </span></p><p><span style="font-style: italic;">Method</span><br /></p> <p>Use one 23 x 13 x 7cm loaf tin</p><p>Preheat the oven to 190C/gas mark 5.</p> <p>Put in a baking sheet in case of sticky drips later, and grease and line the loaf t</p><p>in. The lining is important as this is a very damp cake: use parchment, Bake-O-Glide or loaf-tin shaped paper case.</p> <p>Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer, then add the eggs and vanilla, beating in well. Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to overbeat. You want the ingredients combined: you don’t want a light airy mass. Then gently add the flour, to which you’ve added the bicarb, alternately spoon by spoon, with the boiling water until you have a smooth fairly liquid batter. Pour into the lined loaf pan.</p> <p>Bake for 30 minutes. Turn the oven down to 170 degrees C./ gas mark 3 and continue to cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won’t come out completely clean.</p> <p>Place the loaf pan on a rack, and leave to get completely cold before turning it out. (I often leave it for a day or so: like gingerbread, it improves.) Don’t worry if it sinks in the middle: indeed, it will do so because it’s such a dense and damp cake.</p><p><br /></p><p><br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGJx4a2NqHcfY9OnQyghI7oYspFPnS3trCzYCiawiu_M9V4Ga1e-pC4Vc0iBV7JVq7VKG79FTE0i7XL0uVuEqpRVXlovpY3JBg-bzpbuMQ5wZH7YlvKJ5-pY6lZ0mza7veaAJc3vTrAk/s1600-h/P1020390.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGJx4a2NqHcfY9OnQyghI7oYspFPnS3trCzYCiawiu_M9V4Ga1e-pC4Vc0iBV7JVq7VKG79FTE0i7XL0uVuEqpRVXlovpY3JBg-bzpbuMQ5wZH7YlvKJ5-pY6lZ0mza7veaAJc3vTrAk/s320/P1020390.JPG" alt="" id="BLOGGER_PHOTO_ID_5324047553349876882" border="0" /></a></p> <p><span style="font-style: italic;font-family:courier new;" ><span style="font-family:arial;"><br /></span></span></p><p><span style="font-style: italic;font-family:courier new;" ><span style="font-family:arial;"><br /></span></span></p><p><span style="font-style: italic;font-family:courier new;" ><span style="font-family:arial;">Glazing</span></span></p><p>This is not part of Nigella's recipe.</p><ul><li>85g chocolate coarsley chopped</li><li>3Tbsp icing sugar</li><li>3Tbsp (42g) unsalted butter</li></ul>Melt chocolate. Remove from heat and stir in the icing sugar. Stir in the butter little by little.Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com1tag:blogger.com,1999:blog-4787663508069679394.post-81032162390299234172009-03-29T13:39:00.008+03:002009-03-29T14:10:07.059+03:00Halvas(Semolina Cake)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2iXlSm0C-FnqBU95mixNhi6h1qK4cehZY9CgHRO2bUzKPST84VEUe6jiAPVgi4iZJ3kjAEAi0-G_TUtBWRfmPFXjv-RlvO3nNzjQtE3OgiJbn6iQkj06opggJFWfboKMEW-gJmmKsPfk/s1600-h/P1020325.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2iXlSm0C-FnqBU95mixNhi6h1qK4cehZY9CgHRO2bUzKPST84VEUe6jiAPVgi4iZJ3kjAEAi0-G_TUtBWRfmPFXjv-RlvO3nNzjQtE3OgiJbn6iQkj06opggJFWfboKMEW-gJmmKsPfk/s320/P1020325.JPG" alt="" id="BLOGGER_PHOTO_ID_5318559184532858514" border="0" /></a><br /><span style="font-family:arial;">This is a very traditional Greek and Cypriot cake. There are a lot of different versions of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Halvas</span>, some bake it in the oven, some use raisins instead of almonds, some prefer to mix olive oil and sunflower oil....This is the saucepan version, with almonds. It is a very popular cake especially during fasting period.</span><br /><span style="font-family:arial;"><br /><span style="font-style: italic;">Ingredients<br /><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><br /></span></span></span></span></span></span><ul><li><span style="font-family:arial;"><span style="font-family:arial;">2 1/4 cups of sugar</span></span></li><li><span style="font-family:arial;"><span style="font-family:arial;">3 cups of semolina</span></span></li><li><span style="font-family:arial;"><span style="font-family:arial;">5 3/4 cups of warm water</span></span></li><li><span style="font-family:arial;"><span style="font-family:arial;">5 tbsp of rosewater</span></span></li><li><span style="font-family:arial;"><span style="font-family:arial;">1/2 cup of almond nuts (skinless and cut in small pieces)</span></span></li><li><span style="font-family:arial;"><span style="font-family:arial;">1/2 cup of sunflower oil</span></span></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBf9LpkyjScMY_sMAVMig2XTt1YnWBm5SbdjrlyX-JPHz5mVGe_1yMi82YOq_eBIps60ALkuRaHlzl520FMIssTLpfgrNTbRrEG_TGpO_qqauGvpf-cZICTqzH2jezoh8QumjP5naP2A/s1600-h/P1020313.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBf9LpkyjScMY_sMAVMig2XTt1YnWBm5SbdjrlyX-JPHz5mVGe_1yMi82YOq_eBIps60ALkuRaHlzl520FMIssTLpfgrNTbRrEG_TGpO_qqauGvpf-cZICTqzH2jezoh8QumjP5naP2A/s320/P1020313.JPG" alt="" id="BLOGGER_PHOTO_ID_5318564119052579186" border="0" /></a><br /><span style="font-style: italic;"><br /><span style="font-family: arial;">Method<br /><br /></span></span><span style="font-family:arial;">Put sugar and warm water in a small saucepan and stir well until <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">dissolved</span>. Remove from heat and add rosewater.</span> <span style="font-family:arial;">In another saucepan (preferable with a non sticky bottom), put oil and almonds and fry until they become <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">slightly</span> brown in color. Add semolina and mix <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">continuously</span> for one minute, while on heat. Then remove from heat, add syrup (the water, sugar and rosewater mixture), mix and put on heat. Stir well with a wooden spoon until it becomes thick. Remove from heat and put in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Pyrex</span>. Take a wet wooden spoon and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">flaten</span> the top of the cake until it looks really shiny! Enjoy!</span> <span style="font-style: italic;"><br /><span style="font-family:arial;"><span style="font-style: italic;"><span style="font-family:arial;"><span style="font-style: italic;"></span></span></span></span><br /></span><span style="font-family:arial;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span><span style="font-family:arial;"><br /></span>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com3tag:blogger.com,1999:blog-4787663508069679394.post-56770880370037241102009-03-26T07:03:00.013+02:002009-03-28T08:33:55.638+02:00Souvlakia<span style="font-family:arial;">I love meat. Everybody that knows me, knows that. Today I am posting one of my favourite meat dishes. It is very simple to prepare and it is one of the most popular, if not the most popular meat dishes in Cyprus</span>.<br /><span style="font-family:arial;">It is also the the No.1 take-out/take-away food on the Island and is what hamburgers are to the USA. When people don't order <span class="blsp-spelling-error" id="SPELLING_ERROR_0">souvlakia</span> for take-out, most will prepare <span class="blsp-spelling-error" id="SPELLING_ERROR_1">souvlakia</span> over the weekend and invite friends or family over to enjoy this delicious food. Even though everybody prepares <span class="blsp-spelling-error" id="SPELLING_ERROR_2">souvlakia</span> in a slightly different way, the overall preparation is pretty much the same. My secret is adding the spice <span style="font-style: italic;">Sumac</span></span>, <span style="font-family:arial;">that gives the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">souvlakia</span> just that slightly different taste than the norm, and I also marinate them for a few hours in a mixture of soy sauce and olive oil.<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xWeZxgvU-ZToJ04eJUYUZMDTLSnvvW4y-Z9r8GJX3JFGoOdtT0Ov_TK2Evos5yS5D176dNbjAdO-qaVVoDPM176JtG_basiSwJMUZCj8JOMKi_o_oR3BrINx8k_hEIeCC7qFz_J1gK0/s1600-h/P1020194.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xWeZxgvU-ZToJ04eJUYUZMDTLSnvvW4y-Z9r8GJX3JFGoOdtT0Ov_TK2Evos5yS5D176dNbjAdO-qaVVoDPM176JtG_basiSwJMUZCj8JOMKi_o_oR3BrINx8k_hEIeCC7qFz_J1gK0/s320/P1020194.JPG" alt="" id="BLOGGER_PHOTO_ID_5318110477084385698" border="0" /></a><br /><span style="font-family:arial;"><span style="font-style: italic;">Ingredients<br /></span></span><ul><li>1.5 kg of pork belly cut into bite size cubes</li><li>2 tomatoes cut into cubes</li><li>2 large green peppers cut into cube</li><li>1 large onion cut into pieces</li><li>1 eggplant cut into cubes</li><li>1/4 cup olive oil</li><li>1/4 cup soy sauce</li><li>1-2 tsp sumac spice</li><li>salt according to taste<br /></li></ul><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvb7Shdn7gLr8Ar8WD0x5HUBGtnxbAWkq-JkX7Z63hyphenhyphenX_X-ISv1XrfJ6uKh1ZhUn3UMpgdhYjM94fUHwhY9fvo-kueIaAq6jzKyG6cq1LzMkNEE5VvkqIlbwJNH6gP5Oksw9jOMEW37l0/s1600-h/P1020198.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvb7Shdn7gLr8Ar8WD0x5HUBGtnxbAWkq-JkX7Z63hyphenhyphenX_X-ISv1XrfJ6uKh1ZhUn3UMpgdhYjM94fUHwhY9fvo-kueIaAq6jzKyG6cq1LzMkNEE5VvkqIlbwJNH6gP5Oksw9jOMEW37l0/s320/P1020198.JPG" alt="" id="BLOGGER_PHOTO_ID_5317359632657887682" border="0" /></a><span style="font-style: italic;">Method<br /></span><ul><li>In a bowl mix cubed meat, olive oil and sauce sauce.</li><li>Then sprinkle sumac all over the meat and again mix well.</li><li>Cover the bowl with cling film and let it marinate in the fridge for at least 3 hours.</li><li>Put the meat on skewers with onion, eggplant, peppers or tomatoe in between the meat and cook over charcoal for 15-20 minutes.</li><li>Garnish with finely chopped fresh parsley and some lemon juice if you wish.<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsS6blUEi1QQsTMcVmwgzmTz6pmbbeGyIXcf-evK8d3A_s7FevGFKSn-OyFaXxQKjuaoU7HSIt9XvzsX1ygWhIqX_rZAXV5VRZHdGVMK_yU9qrPWfmgOz3wiI1a3t47wlZBFK4PzIM1g/s1600-h/P1020210.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsS6blUEi1QQsTMcVmwgzmTz6pmbbeGyIXcf-evK8d3A_s7FevGFKSn-OyFaXxQKjuaoU7HSIt9XvzsX1ygWhIqX_rZAXV5VRZHdGVMK_yU9qrPWfmgOz3wiI1a3t47wlZBFK4PzIM1g/s320/P1020210.JPG" alt="" id="BLOGGER_PHOTO_ID_5317359422025312338" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvm0dOGxWddDEQFQU6GIHZpYl54DMoryA_sZdI2uUHIdTQQtqopRXUU6KJP7dAhmFAKzSRGGhYQ26XNmS-HoEV4cvfYw7arKHBDtqxYwdFGJ7dy3spcCxv1e4l4RL6PQAk_maPVhqjcDQ/s1600-h/P1020208.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvm0dOGxWddDEQFQU6GIHZpYl54DMoryA_sZdI2uUHIdTQQtqopRXUU6KJP7dAhmFAKzSRGGhYQ26XNmS-HoEV4cvfYw7arKHBDtqxYwdFGJ7dy3spcCxv1e4l4RL6PQAk_maPVhqjcDQ/s320/P1020208.JPG" alt="" id="BLOGGER_PHOTO_ID_5317359158057791634" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga74SMhwtyvGhKGYeSwAgpKcgHn-nKVx6MsP5Ye2FjC4QRR5Xf6wxA61X5sax5bXnXBILkdj-kDD6xkjGlG2yMKU6GaHtp5yvm6ZcqqAGEI6o1ggVJ2uPwGYMio0WkL2fY4YQFcDJSlBU/s1600-h/P1020221.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga74SMhwtyvGhKGYeSwAgpKcgHn-nKVx6MsP5Ye2FjC4QRR5Xf6wxA61X5sax5bXnXBILkdj-kDD6xkjGlG2yMKU6GaHtp5yvm6ZcqqAGEI6o1ggVJ2uPwGYMio0WkL2fY4YQFcDJSlBU/s320/P1020221.JPG" alt="" id="BLOGGER_PHOTO_ID_5317358997328984194" border="0" /></a>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com3tag:blogger.com,1999:blog-4787663508069679394.post-76715549957934428132009-03-25T17:01:00.011+02:002009-03-26T07:02:37.267+02:00Sesame Wine Rusks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PIMnCh_vk4WKPodp9wmspwsIxG0t671wCu41T_VckB3yerOu_SWajXZZ9h_w7h8C3jEJf1uu6SB8WkeMbRClz4McsAhdCa7f8zdXLhZ0GGKJjUcjNvv5yHnsgS5fr7jAyNIpMxexMN0/s1600-h/P1020238.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PIMnCh_vk4WKPodp9wmspwsIxG0t671wCu41T_VckB3yerOu_SWajXZZ9h_w7h8C3jEJf1uu6SB8WkeMbRClz4McsAhdCa7f8zdXLhZ0GGKJjUcjNvv5yHnsgS5fr7jAyNIpMxexMN0/s320/P1020238.JPG" alt="" id="BLOGGER_PHOTO_ID_5317142477740542594" border="0" /></a><br /><br /><br /><span style="font-family:arial;">An extremely easy recipe to make and very tasty as well!<br /><br /><span style="font-style: italic;">Ingredients<br /></span></span><br /><ul><li>1 kg of self raising flour</li><li>250 ml of dry red wine</li><li>250 ml of sunflower oil</li><li>250 ml of vegetable shortening</li><li>250 ml of sugar</li><li>1 tsp of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">cinnamon</span> (powder)</li><li>1 tsp of cloves</li><li>3 tsp of baking powder</li><li>1 cup of sesame seeds</li></ul><span style="font-style: italic;">Method<br /><br /></span><span style="font-family:arial;">Mix all ingredients but the sesame seeds in a bowl, knead the dough very well and then make dough into small <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">rings</span> (6 -7 cm diameter) or any other shape or size you like and finally dip them into the sesame seeds (on one side only).</span><br /><span style="font-family:arial;">Then place them onto a baking tray and bake them in a preheated oven at 190 degre</span><span style="font-family:arial;">es <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Celsius</span> for 20 minutes. When 20 minutes are over, reduce heat by 10 degrees <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Celsius</span> every five minutes until you reach 170 degrees <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Celsius</span>. Remove from the oven, let them cool and treat your guests along with tea or coffee.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCum9W3eBlynWTkkm_MdOvIyFZNmIjqbc-Y7fFvFJ4PgyltOEo299cUqpLpBrQe7CZA-t_l9Q9g3wFJu90DC7uWrU1aW-RZAUrRytxhm7zo4W-QmVZBrf_v1tm8e8tV3NOvJ4T2jkpHrU/s1600-h/P1020241.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCum9W3eBlynWTkkm_MdOvIyFZNmIjqbc-Y7fFvFJ4PgyltOEo299cUqpLpBrQe7CZA-t_l9Q9g3wFJu90DC7uWrU1aW-RZAUrRytxhm7zo4W-QmVZBrf_v1tm8e8tV3NOvJ4T2jkpHrU/s320/P1020241.JPG" alt="" id="BLOGGER_PHOTO_ID_5317145273639146546" border="0" /></a>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com1tag:blogger.com,1999:blog-4787663508069679394.post-19168183751536613832009-03-22T14:42:00.007+02:002009-03-22T15:19:21.889+02:00Ofto Kleftiko<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7b0Ch8382UNU4E40CElk48eocemK0o3BTskA1_aBquUd68NUnh7aNVJkYFxo3Sdacw6w2-SFO2mPjLp6iFGWhl3ZecnHBiyHrJbz-gWa_Lul-qV1PxudJBTIs2iY8vQcwqOuGQCkJnhw/s1600-h/P1020229.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7b0Ch8382UNU4E40CElk48eocemK0o3BTskA1_aBquUd68NUnh7aNVJkYFxo3Sdacw6w2-SFO2mPjLp6iFGWhl3ZecnHBiyHrJbz-gWa_Lul-qV1PxudJBTIs2iY8vQcwqOuGQCkJnhw/s320/P1020229.JPG" alt="" id="BLOGGER_PHOTO_ID_5315998947955802866" border="0" /></a><span style="font-family:arial;"><br />There is absolutely no way you visit a traditional Cypriot or Greek taverna, and not find O</span><span style="font-family:arial;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">fto</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Kleftiko</span> on the menu.<br /> It is a delicacy, a very popular dish, along with <span class="blsp-spelling-error" id="SPELLING_ERROR_2">souvlaki</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">sieftalies</span>,<span class="blsp-spelling-error" id="SPELLING_ERROR_4">ntolmadakia</span>(<span class="blsp-spelling-error" id="SPELLING_ERROR_5">koubebia</span>) etc.<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Kleftiko</span> is actually a form of cooking, in which the raw ingredients are put into a hole in the ground, sealed with mud and slow fired for about 6 hours.<br />Having cooked for so many hours, the meat becomes very tender. Nowadays, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Ofto</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Kleftiko</span> is wrapped in special paper or aluminum foil, cooked in clay ovens, (found in almost every yard in the villages of Cyprus), or in clay pots. Mostly served with potatoes, which become super soft </span><span style="font-family:arial;">and tasty being cooked in the juices of the meat.<br /><br /></span><span style="font-family:arial;"><span style="font-style: italic;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Ingredients</span></span></span><ul><li>2 <span class="blsp-spelling-error" id="SPELLING_ERROR_10">kg</span> of lamb</li><li>1 large onion, cut in small pieces</li><li>1-2 sticks of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">cinnamon</span></li><li>salt</li><li>3 bay <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">leaves</span></li><li>5 <span class="blsp-spelling-error" id="SPELLING_ERROR_13">tbl</span> spoons of brandy</li></ul><span style="font-style: italic;"><span style="font-family:arial;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7YUdBO0wIPKTcQSRakm2gznRxrv96v_3VcaZ9rjUuM7aNKgBEQJFJ_dak1mCfovBHTe50BREZ5zHnyQNEIWAZR-oIkxjDCMSrlH0u9FL1UdaNnYGypdy4kBsGgmSk5bG9JN-64wOINNI/s1600-h/P1020232.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7YUdBO0wIPKTcQSRakm2gznRxrv96v_3VcaZ9rjUuM7aNKgBEQJFJ_dak1mCfovBHTe50BREZ5zHnyQNEIWAZR-oIkxjDCMSrlH0u9FL1UdaNnYGypdy4kBsGgmSk5bG9JN-64wOINNI/s200/P1020232.JPG" alt="" id="BLOGGER_PHOTO_ID_5315999273270651746" border="0" /></a><br /><span style="font-style: italic;"><span style="font-family:arial;">Method<br /><br /></span></span><span style="font-family:arial;">Cut </span><span style="font-family:arial;">meat in large pieces and place them in a clay pot or <span class="blsp-spelling-error" id="SPELLING_ERROR_14">pyrex</span>. Add salt and brandy, mix them well, add bay <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">leaves</span>, onion and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">cinnamon</span> sticks<span style="font-style: italic;">, </span>pour 5 <span class="blsp-spelling-error" id="SPELLING_ERROR_17">tbl</span> spoons of water and cook in oven at 200 Celsius, for approximately 1,5 hours. Open lid in the last 5-10 minutes to allow meat to get a <span class="blsp-spelling-error" id="SPELLING_ERROR_18">roasty</span> look.<br /><br /></span><span style="font-style: italic;"><span style="font-family:arial;"></span></span>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com1tag:blogger.com,1999:blog-4787663508069679394.post-28312376824128413622009-03-22T13:52:00.018+02:002009-03-22T14:42:29.755+02:00Bulgur rice (Pilafi)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24t7t2pTwtVDMWtdf-Esm0V7u84Im2QEVJPUpLoKyUM0715HLh2HE47gePHyUuvH-aT_7jL4T54HTjKL5qE2aUUBC0glZpfUXGRk8gjzvAOIDQTc1JSu_vw8KxuJTHIjN-jpTP30TcBQ/s1600-h/P1020233.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24t7t2pTwtVDMWtdf-Esm0V7u84Im2QEVJPUpLoKyUM0715HLh2HE47gePHyUuvH-aT_7jL4T54HTjKL5qE2aUUBC0glZpfUXGRk8gjzvAOIDQTc1JSu_vw8KxuJTHIjN-jpTP30TcBQ/s320/P1020233.JPG" alt="" id="BLOGGER_PHOTO_ID_5315989344841838930" border="0" /></a><br /><br /><span style="font-family:arial;">Bulgur (pligouri in Greek) is a cereal food made from several different wheat species, but most often from durum wheat.</span> <span style="font-family:arial;">Bulgur is a common ingredient in Turkish, Middle Eastern, Indian and Mediterranean dishes. It has a high nutriotional value which makes it a good substitute for rice. In Cyprus, bulgur is also used to make<span style="font-weight: bold;"> koupes</span> and it is the base for <span style="font-weight: bold;">Trahana soup</span>.<br /><br /><span style="font-style: italic;">(Source:Wikipedia)</span><br /><br /><span style="font-style: italic;">Ingredients<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><br /><span style="font-style: italic;"><span style="font-style: italic;">(serves 5-6 people)</span></span></span></span></span></span></span><br /><br /><ul><li>2 cups of bulgur</li><li>5 tbl spoons of vermicelli (very thin macaroni-optional)<br /></li><li>1 medium onion, chopped</li><li>1,5 cup of tomatoes, grated</li><li>1 tea spoon of salt</li><li>10 tbl spoons of olive oil</li><li>1 chicken stock (if vegan, put veggie stock)</li><li>4 cups of cold water</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsyAnLhf31cfHGZWXAa-5tRNn-IuiqLZ9ZmNmz-JvxYE_CGiBgbUKtdxu27NNYIixXsboAqsRE_lq3M7fR_fyCcN0dpa-fGdHUuq7ZfbKwWEnSH48ZWnm33clzbmiEkdIxOSrEp1Bf78/s1600-h/P1020235.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsyAnLhf31cfHGZWXAa-5tRNn-IuiqLZ9ZmNmz-JvxYE_CGiBgbUKtdxu27NNYIixXsboAqsRE_lq3M7fR_fyCcN0dpa-fGdHUuq7ZfbKwWEnSH48ZWnm33clzbmiEkdIxOSrEp1Bf78/s200/P1020235.JPG" alt="" id="BLOGGER_PHOTO_ID_5315990908020725650" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-style: italic;"><br /><br />Method<br /><br /></span>Put olive oil in a pot, add bulgur, onion and vermicelli, stir it a bit, then add tomatoes, salt, chicken stock and water, stir it well and cook in medium fire for about 10-15 minutes until water is totally absorbed. Make sure to stir often, otherwise the pilaf will stick to the bottom of the pot.Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com0tag:blogger.com,1999:blog-4787663508069679394.post-60456251684095349402009-03-20T12:05:00.016+02:002009-03-20T13:02:44.424+02:00Chick peas in red sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidadIILkFrc3lqne8ut2rBwWdB8307lu2E6VRB77Lbkf3KVcd8zPkE_8Ug5tND8jKxmgFxzIyD_C6ca1Jot4DzQC7j0zbZXwEg1ElgL4XBUrBT3avclevlviGG8Qr9LJTz50nCmGZSWSs/s1600-h/P1020227.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidadIILkFrc3lqne8ut2rBwWdB8307lu2E6VRB77Lbkf3KVcd8zPkE_8Ug5tND8jKxmgFxzIyD_C6ca1Jot4DzQC7j0zbZXwEg1ElgL4XBUrBT3avclevlviGG8Qr9LJTz50nCmGZSWSs/s320/P1020227.JPG" alt="" id="BLOGGER_PHOTO_ID_5315222443084370802" border="0" /></a><br /><br /><br /><br /><span style="font-family:arial;">Chick peas (</span><span class="blsp-spelling-error" id="SPELLING_ERROR_0" style="font-family:arial;">revithia</span><span style="font-family:arial;"> in </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_1" style="font-family:arial;">Greek</span><span style="font-family:arial;">) is another delicious vegan plate for the Fasting Period.</span><span class="yellowFade" style="font-family:arial;"><span><span style="position: relative;" class="yellowFadeInnerSpan"><br />Chick</span></span></span><span style="font-family:arial;"> </span><span class="yellowFade" style="font-family:arial;"><span><span style="position: relative;" class="yellowFadeInnerSpan">peas</span></span></span><span style="font-family:arial;"> are better known by their name "garbanzo beans".</span><br /><span style="font-family:arial;">Most are familiar with </span><span class="yellowFade" style="font-family:arial;"><span><span style="position: relative;" class="yellowFadeInnerSpan">chick</span></span></span><span style="font-family:arial;"> </span><span class="yellowFade" style="font-family:arial;"><span><span style="position: relative;" class="yellowFadeInnerSpan">peas</span></span></span><span style="font-family:arial;"> as either used whole in salads, or ground up to make the popular Middle Eastern dish "hummus".</span><span class="yellowFade" style="font-family:arial;"><span><span style="position: relative;" class="yellowFadeInnerSpan"><br />They</span></span></span><span style="font-family:arial;"> are also a frequent ingredient in Indian dishes. (India is actually the world leader in chick pea production.)</span><br /><span style="font-family:arial;">There are two kinds of chick peas, </span><span style="font-weight: bold;font-family:arial;" ><span class="blsp-spelling-error" id="SPELLING_ERROR_2">desi</span></span><span style="font-family:arial;"> which has small darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_3" style="font-family:arial;">Ethiopia</span><span style="font-family:arial;">, Mexico and Iran and the </span><span style="font-weight: bold;font-family:arial;" ><span class="blsp-spelling-error" id="SPELLING_ERROR_4">kabuli</span></span><span style="font-family:arial;">, which has lighter color, larger seeds and a smoother coat and mainly grows in Southern Europe, Northern Africa , Afghanistan and Chile.</span><br /><span style="font-family:arial;">Nutritionally, chick peas are an excellent source of fibre and protein and recommended for diabetics.</span><br /><span style="font-style: italic;">(Source: Wikipedia)</span><br /><br /><span style="font-style: italic;font-family:arial;" >Ingredients<br /><br /></span><ul style="font-family: arial;"><li>2 cups of chick peas (soaked in cold water overnight)</li><li>1 large onion, chopped</li><li>1 pack of tomato juice</li><li>1 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">tbl</span> salt</li><li>1/4 glass olive oil</li><li>2 large potatoes cut in quarters</li><li>lemon juice (half lemon)</li><li><span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">celery</span>, chopped</li></ul><span style="font-style: italic;font-family:arial;" >Method<br /><span style="font-style: italic;"> </span></span><br /><span style="font-family:arial;">Put chick peas in a large pot, cover them with cold water and let them cook until they</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiby0_VPWuRc6yHsUfmCn-TpkXdtmhJh5xpyr3YpAneSck5SQIzYJtoMNEGpJ2EKGiaa4M0OdMAbCaQDUx1-MqKj6AZ-L8EBtUAwxxxiW1a6PLXpU1Nib4pmQqzYMzAlHxqlKJ5VZWdGIc/s1600-h/P1020223.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiby0_VPWuRc6yHsUfmCn-TpkXdtmhJh5xpyr3YpAneSck5SQIzYJtoMNEGpJ2EKGiaa4M0OdMAbCaQDUx1-MqKj6AZ-L8EBtUAwxxxiW1a6PLXpU1Nib4pmQqzYMzAlHxqlKJ5VZWdGIc/s200/P1020223.JPG" alt="" id="BLOGGER_PHOTO_ID_5315222825948901842" border="0" /></a><span style="font-family:arial;"> be</span><span style="font-family:arial;">come crunchy.</span><br /><span style="font-family:arial;">Add potatoes, onion and </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_7" style="font-family:arial;">celery</span><span style="font-family:arial;"> and let them cook until potatoes become soft (Add more water if needed).</span><br /><span style="font-family:arial;">When potatoes are ready, add </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_8" style="font-family:arial;">tomato</span><span style="font-family:arial;"> juice and olive oil and let them cook for 10-15 minutes in medium fire. </span><br /><span style="font-family:arial;">Five minutes before taking pot off fire, add lemon juice and salt, stir and let it cook for another 1-2 minutes.</span><br /><span style="font-family:arial;">Take pot off fire, let it cool down a bit and serve.</span>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com1tag:blogger.com,1999:blog-4787663508069679394.post-50946301421186133472009-03-15T14:11:00.010+02:002009-03-15T14:49:51.284+02:00Cheese Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsDWKhoB7S-PWItrapCF6OQZXVBZbxeS35NO8LS6BwDi1z0zoP8y80FtVOnYVaqPLSnmXRRF-Ybmg0TLnu2NaX5p3qavFcBFUyWBa4mgNYLQFZupzV_vK6YQsR8Dmswl0BbDUo6f80W20/s1600-h/P1020214.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsDWKhoB7S-PWItrapCF6OQZXVBZbxeS35NO8LS6BwDi1z0zoP8y80FtVOnYVaqPLSnmXRRF-Ybmg0TLnu2NaX5p3qavFcBFUyWBa4mgNYLQFZupzV_vK6YQsR8Dmswl0BbDUo6f80W20/s320/P1020214.JPG" alt="" id="BLOGGER_PHOTO_ID_5313394508208593346" border="0" /></a><br /><span style="font-style: italic;">Ingredients<br /><br /></span><span style="font-family:arial;">8 potatoes cut in rolls (about 1 cm in thickness)<br />1 clove of garlic ( mashed </span><span style="font-family:arial;">)<br />salt<br />pepper<br />100 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">gr</span> salted butter<br />100 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">gr</span> grated cheese (soft)<br />2 glasses of milk<br /><br /><span style="font-style: italic;">Method<br /><span style="font-style: italic;"><br /></span></span>Mix potatoes with salt, pepper and garlic</span>.<br /><span style="font-family:arial;">Place them in <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pyrex</span>, one next to another, melt butter and pour it on top along with milk.<br />Put aluminum foil on top and cook in oven at 195-200 degrees Celsius for about one hour and 20 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">minutes</span>.</span><br /><span style="font-family:arial;">Take them out, make sure milk is totally absorbed and then put cheese on top.<br />Let cheese melt before serving.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLMJDeJkWYEWOpv7_hy4rHYV5NnQfp4l6CgM1B4Y4rdqT4Ogf7n8grel1RriIY5Y3K_Z8zcz2K0ng-x-6OnxDnc8aJCLz8SiDD1l7rM-kfwrFl3e3jDu36waTZKIg_FqiIMd2pdyeixs/s1600-h/P1020215.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLMJDeJkWYEWOpv7_hy4rHYV5NnQfp4l6CgM1B4Y4rdqT4Ogf7n8grel1RriIY5Y3K_Z8zcz2K0ng-x-6OnxDnc8aJCLz8SiDD1l7rM-kfwrFl3e3jDu36waTZKIg_FqiIMd2pdyeixs/s320/P1020215.JPG" alt="" id="BLOGGER_PHOTO_ID_5313394745364080658" border="0" /></a>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com2tag:blogger.com,1999:blog-4787663508069679394.post-79611926970132303142009-03-15T11:48:00.021+02:002009-03-15T14:42:48.267+02:00Vegan Rusks (Nistisima Koulourakia)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NXlLdXvnQVG9ZwsDS89IXmlsS1EsP0gQ08xpEUFyPdPsgJlm2OIq0xEQQhJpGkq-UXz7h3Y0JAm9JZ6C8VxJg1adVxdo-CzPuJ8lxkuc2qXoP5Cn53rLp29DrH8Fsy7J0YszOPMOp3k/s1600-h/P1020192.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NXlLdXvnQVG9ZwsDS89IXmlsS1EsP0gQ08xpEUFyPdPsgJlm2OIq0xEQQhJpGkq-UXz7h3Y0JAm9JZ6C8VxJg1adVxdo-CzPuJ8lxkuc2qXoP5Cn53rLp29DrH8Fsy7J0YszOPMOp3k/s320/P1020192.JPG" alt="" id="BLOGGER_PHOTO_ID_5313393873716467410" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9wFKCgA_ogyniOO_mSwTPLZTy2yISfv3832wt3s4YCME7tkL1wVsYKkS81FVVGEJyUS-Sxq_MpAgp3heEJL6InnWgHDBk9jwC5VIRtyW9KbpdtN9kRqd850Tz2e0xZzFH5ap7g73zS4/s1600-h/P1020189.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9wFKCgA_ogyniOO_mSwTPLZTy2yISfv3832wt3s4YCME7tkL1wVsYKkS81FVVGEJyUS-Sxq_MpAgp3heEJL6InnWgHDBk9jwC5VIRtyW9KbpdtN9kRqd850Tz2e0xZzFH5ap7g73zS4/s320/P1020189.JPG" alt="" id="BLOGGER_PHOTO_ID_5313393646133362514" border="0" /></a><br /><br /><span style="font-style: italic;">A little bit about Greek Orthodox </span><span style="font-style: italic;" class="blsp-spelling-corrected" id="SPELLING_ERROR_0">religion</span><span style="font-style: italic;">.</span>..<br /><br />Clean or Green Monday, in Greek called <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kathara</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Deftera</span></span>, </span>marks the beginning of the Great Lent, known as the <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Sarakosti</span></span>,</span> the forty days of fasting which leads to April 19, the Greek Orthodox Easter. It is called "clean" because it marks the start of the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Lent</span> period during which our bodies and spirits are "cleansed" to prepare for accepting the Resurrection.<br />Clean Monday is a public holiday in Cyprus and Greece, a day of great celebration.<br />Those who strictly follow the fasting of the Great Lent, do not eat meat or any products derived from animals, such as eggs, milk, cheese etc. The Great Lent is also a very good opportunity to cleanse our bodies from all the "toxins" and turn to greens and legumes. Greek and Cypriot cuisine offers an amazing variety of fasting dishes, called <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Nistisima</span></span>.</span> For today, enjoy the Vegan Rusks. Easy to make and very delicious!<br /><br /><span style="font-style: italic;">Ingredients<br /></span><br />1 packet of self-raising flour<br />3 tsp of baking powder<br />250 ml of sugar<br />250 ml of ouzo (the famous <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Greek</span> drink)<br />250 ml of oil<br />250 ml of fresh orange juice<br />2 tbsp of aniseed (slightly crushed)<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YYUnLN_yS3SUDWd2Wbeq6yikjE3PuB1N4tIK4JaIa2zS5dmsaji9aECSu9GKLYl9Yluz4sz5n35ZkrwFXyfiiTBcdRJTSNsVR5zoxaZFnT1jbVB1POHPGM51exK_MmEXwWbllF9MnWw/s1600-h/P1020204.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YYUnLN_yS3SUDWd2Wbeq6yikjE3PuB1N4tIK4JaIa2zS5dmsaji9aECSu9GKLYl9Yluz4sz5n35ZkrwFXyfiiTBcdRJTSNsVR5zoxaZFnT1jbVB1POHPGM51exK_MmEXwWbllF9MnWw/s320/P1020204.JPG" alt="" id="BLOGGER_PHOTO_ID_5313392078403507282" border="0" /></a><br /><br /><span style="font-style: italic;">Method<br /><br /><span style="font-family:arial;"></span></span><span style="font-family:arial;">Mix all ingredients in a big bowl and knead until you have dough of consistent elasticity.<br />Cut them into bite-sized pieces (see picture) and place on a baking sheet in preheated oven at 190 degrees <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Celsius</span> for 20 minutes.<br />Make sure that after ten minutes, you spray the little rusks lightly with water and turn down the heat 15 degrees <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Celsius</span>.<br /><br /><br /></span><span style="font-style: italic;"><span style="font-family:arial;"></span><br /><br /></span>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com2tag:blogger.com,1999:blog-4787663508069679394.post-3642488261075505222009-03-07T18:50:00.004+02:002009-03-09T08:30:50.723+02:00Baklavadakia (Mini Baklava)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gJI_IDXiQQvbcPTds5GSLcZhGqBzKRlQQvjbIgSHp_kJuqGwR_7pXTyZKriQwLWBE6qoqwStfgaKThqywWUEfudj9Z6AGtN4zsp6U0yfFNg2KCjD8echmSyxjgLRObrSAqOPpqV3dbE/s1600-h/P1020159.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gJI_IDXiQQvbcPTds5GSLcZhGqBzKRlQQvjbIgSHp_kJuqGwR_7pXTyZKriQwLWBE6qoqwStfgaKThqywWUEfudj9Z6AGtN4zsp6U0yfFNg2KCjD8echmSyxjgLRObrSAqOPpqV3dbE/s320/P1020159.JPG" alt="" id="BLOGGER_PHOTO_ID_5311070381997213922" border="0" /></a><br /><br /><span style="font-style: italic;">Ingredients<br /></span><ul><li><span style="font-family:arial;">1 packet of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">phylo</span> (ready dough)</span></li><li><span style="font-family:arial;">100 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">gr</span> of crushed almonds</span></li><li><span style="font-family:arial;">2 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">tbsp</span> sugar</span></li><li><span style="font-family:arial;">1 tsp ground <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">cinnamon</span></span></li><li><span style="font-family:arial;">1 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">tbsp</span> rosewater</span></li><li><span style="font-family:arial;">1/4 cup sunflower oil (6-8 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">tbsp</span>)</span><span style="font-style: italic;"><br /></span></li></ul><span style="font-style: italic;">Ingredients for syrup</span><br /><br /><ul><li> <span style="font-family:arial;">1 3/4 glass sugar</span></li><li><span style="font-family:arial;">2 glasses of water</span></li><li><span style="font-family:arial;">4 <span class="blsp-spelling-error" id="SPELLING_ERROR_6">tbsp</span> of rosewater</span></li></ul><span style="font-style: italic;">Method for syrup<br /></span><ul style="font-family: arial;"><li>Mix water and sugar in a small pan</li><li>Warm it up for 5 <span class="blsp-spelling-error" id="SPELLING_ERROR_7">mins</span> and then add rosewater</li></ul><span style="font-style: italic;">Method for <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Baklavadakia</span><br /></span><ul style="font-family: arial;"><li>Take one <span class="blsp-spelling-error" id="SPELLING_ERROR_9">phylo</span> and brush it separately with sunflower oil (only the one side)</li><li>Add <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">cinnamon</span>, almonds, rosewater and sugar in a bowl and mix well</li><li>Pour one tea spoon of the above mixture in the edge of the <span class="blsp-spelling-error" id="SPELLING_ERROR_11">phylo</span> in one line and roll it like a cigar and then make it into a spiral (see picture)</li><li>Using the same method, add rest of the mixture in all <span class="blsp-spelling-error" id="SPELLING_ERROR_12">phylo</span> and then place the spiral baklava in an oiled pan</li><li>Brush them with sunflower and cook in oven, in 185 C, for 20-25 <span class="blsp-spelling-error" id="SPELLING_ERROR_13">mins</span> until they become golden colored</li><li>Take them out and immediately pour syrup on top (make sure syrup is cold)</li><li>Cover them with a towel for 10 <span class="blsp-spelling-error" id="SPELLING_ERROR_14">mins</span> to ensure syrup is soaked and then serve</li></ul><span style="font-style: italic;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fXQR3ZS81fAcFV7jd5r0c0kSyr3CF-f8uGjOhT7_0kj_7vHVfn8N76_EQVLxi0o8KzJBz8knTGDypiaVpw9SIs-3fEwoB7k7qJYnGxY6yQUxoxODbz1YSH7BaUSNfbyrzjMbfdMyPSY/s1600-h/P1020158.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fXQR3ZS81fAcFV7jd5r0c0kSyr3CF-f8uGjOhT7_0kj_7vHVfn8N76_EQVLxi0o8KzJBz8knTGDypiaVpw9SIs-3fEwoB7k7qJYnGxY6yQUxoxODbz1YSH7BaUSNfbyrzjMbfdMyPSY/s320/P1020158.JPG" alt="" id="BLOGGER_PHOTO_ID_5310490121755404658" border="0" /></a>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com3tag:blogger.com,1999:blog-4787663508069679394.post-45996540234602643192009-03-07T07:58:00.006+02:002009-03-07T08:18:25.668+02:00Stella's Shrimp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRPVLHCYJbbydN5br5hEaKgBocpr3Ut1CaVYrfaq5d4gEkno-Eb6Ve74MJV-ROLfwNjLJg4oZAPjpf6s-Y0cyNWxuxvZe8mQZCQDgxSvo1mSJNMPpinVzGmM9ZIHY82d-YlgxGe7yM_4/s1600-h/P1020175.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRPVLHCYJbbydN5br5hEaKgBocpr3Ut1CaVYrfaq5d4gEkno-Eb6Ve74MJV-ROLfwNjLJg4oZAPjpf6s-Y0cyNWxuxvZe8mQZCQDgxSvo1mSJNMPpinVzGmM9ZIHY82d-YlgxGe7yM_4/s320/P1020175.JPG" alt="" id="BLOGGER_PHOTO_ID_5310325987993951234" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fJIBVwEJmGoOc8Ts3IouLiGPFJc0TwyjhyphenhyphenbhoVp_gqxg7y6dy8y32eEvg_pHNc72Gmbs7ClkNdOsyzz-PIpxDjMWgYipnTLiMHlqWNvCKFAkikgW6OCeAa-aHPpG6irmQapQ5_iQeqA/s1600-h/P1020177.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fJIBVwEJmGoOc8Ts3IouLiGPFJc0TwyjhyphenhyphenbhoVp_gqxg7y6dy8y32eEvg_pHNc72Gmbs7ClkNdOsyzz-PIpxDjMWgYipnTLiMHlqWNvCKFAkikgW6OCeAa-aHPpG6irmQapQ5_iQeqA/s320/P1020177.JPG" alt="" id="BLOGGER_PHOTO_ID_5310322044220603362" border="0" /></a><br /><br /><span style="font-style: italic;">Ingredients<br /></span><ul><li>1 kg of tiger shrimps</li><li>4 tbsp olive oil</li><li>2 cloves of garlics cut into small pieces</li><li>3 tomatoes ( grated)</li><li>1 cube maggie (vegetable)</li><li>6 tbsp white wine</li><li>1 tbsp oregano</li><li>1 tbsp dried mint</li><li>2 tbsp fresh parsley (chopped finely)</li><li>150g feta cheese</li></ul><span style="font-style: italic;"><br />Method<br /></span><ul><li>wash shrimps with mixture of warm water and vinegar.</li><li>dry them off with a kitchen towel and then put into a pyrex dish.</li><li>pour olive oil over the shrimps, garlic, oregano, mint and parsley.</li><li>crumble the maggie cube and sprinkle over the shrimps, then the tomatoe and finally crumble the feta and pour over the shrimps.</li><li>pre-heat the oven to 190 degrees, cover the pyrex with aluminum foil and cook for 25-30 minutes.</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0o728blByzfGQJVNd0D5IuTv5zh54mZYUIff-UjHfUlDIkfVk6K3e32qf4ZXqq9WBS6gtmDw40gCXWxAbY71Cd7KuH_DRQGRGNJaIM5MHW8iDecgdR2bgPqZp807N09SyKY3HnaPLtMs/s1600-h/P1020176.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0o728blByzfGQJVNd0D5IuTv5zh54mZYUIff-UjHfUlDIkfVk6K3e32qf4ZXqq9WBS6gtmDw40gCXWxAbY71Cd7KuH_DRQGRGNJaIM5MHW8iDecgdR2bgPqZp807N09SyKY3HnaPLtMs/s320/P1020176.JPG" alt="" id="BLOGGER_PHOTO_ID_5310321787580250802" border="0" /></a>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com1tag:blogger.com,1999:blog-4787663508069679394.post-31825339472713238542009-03-02T06:15:00.004+02:002009-03-02T06:32:06.946+02:00Chocolate Chip Chocolate Cookies<span style="font-style: italic;">Ingredients<br /></span><ul><li>150g bitter chocolate</li><li>110g butter</li><li>2 large eggs</li><li>1 cup sugar</li><li>1 tsp vanilla</li><li>1 cup all purpose flour</li><li>1/2 cup <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">cocoa</span></li><li>1/2 tsp salt</li><li>1/2 tsp baking soda</li><li>200g chocolate chips</li><li>sea salt (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">optional</span>)</li></ul><br /><span style="font-style: italic;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7DBkCF3C_oPOD-m88hd0b93_6jvoCz5giUiGjbcoTo-JIvXzdAjKqpr2wHwHT9IsE6gkflPxwoDfx8SU-B63-f7hEE1Ff01ZfamKWVXML91tmw-fixKWBeJosvRjEaGBAcPqZ_o0UbQ/s1600-h/P1020168.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7DBkCF3C_oPOD-m88hd0b93_6jvoCz5giUiGjbcoTo-JIvXzdAjKqpr2wHwHT9IsE6gkflPxwoDfx8SU-B63-f7hEE1Ff01ZfamKWVXML91tmw-fixKWBeJosvRjEaGBAcPqZ_o0UbQ/s320/P1020168.JPG" alt="" id="BLOGGER_PHOTO_ID_5308443093255897170" border="0" /></a><br /><span style="font-style: italic;"><br />Method<br /></span><ul><li><span style="font-family:arial;">Whisk flour, cocoa, baking soda and salt in a bowl.</span></li><li><span style="font-family:arial;">Melt butter and bitter chocolate in another bowl, then add vanilla.</span></li><li><span style="font-family:arial;">Combine eggs and sugar in another bowl, and whisk fo about 3 minutes.</span></li><li><span style="font-family:arial;">Add chocolate mixture to egg mixture and mix well.</span></li><li><span style="font-family:arial;">Add flour mixture and mix until just combined. Don't over mix it.</span></li><li><span style="font-family:arial;">Fold in the chololate chips.</span></li><li><span style="font-family:arial;">Drop tablespoon size of the mixture on a parchment paper lined baking tray 4 cm apart and sprinkle a little sea salt over.<br /></span></li><li><span style="font-family:arial;">Pre-heat oven to 170 degrees Celcius and bake for about 12 minutes.<br /></span></li></ul>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com2tag:blogger.com,1999:blog-4787663508069679394.post-79643295874900878232009-03-02T06:04:00.005+02:002009-03-02T06:35:31.388+02:00Green Tea Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3pNEmRofBPNJpcxB3o0562xuOcPwqtMW3Lvou6_DsDMPQ847BfjPDY-ZVFAN6q2o5xZVv0NR6ArwVQelyfMPt8NSA_YjYR7uxsGeWM9VqYsxxEgS2mNOuvmXQatsIzHMiSgcdYMlO6k/s1600-h/P1020163.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3pNEmRofBPNJpcxB3o0562xuOcPwqtMW3Lvou6_DsDMPQ847BfjPDY-ZVFAN6q2o5xZVv0NR6ArwVQelyfMPt8NSA_YjYR7uxsGeWM9VqYsxxEgS2mNOuvmXQatsIzHMiSgcdYMlO6k/s320/P1020163.JPG" alt="" id="BLOGGER_PHOTO_ID_5308443840238527730" border="0" /></a><br /><span style="font-style: italic;"><span style="font-family:arial;">Ingredients<br /></span></span><ul><li>3/4 cup caster sugar</li><li>110g butter</li><li>1 3/4 cup all purpose flour</li><li>3 egg yolks</li><li>1 1/2 tsp green tea (powdered)</li></ul><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pAfUrgY_pSkcXvQxxOwhNj8KdjBQNZyPYPUEVb7EEye9-F2hlRu8aX9RRP8TMwi2VZDE5GF_ZRH-fUclQAeGqYolqd1tEiWUzlySPZV2OL6Zn62d4tc0rU5peOYCQVXTkdDIYnJJhyphenhyphenI/s1600-h/P1020174.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pAfUrgY_pSkcXvQxxOwhNj8KdjBQNZyPYPUEVb7EEye9-F2hlRu8aX9RRP8TMwi2VZDE5GF_ZRH-fUclQAeGqYolqd1tEiWUzlySPZV2OL6Zn62d4tc0rU5peOYCQVXTkdDIYnJJhyphenhyphenI/s320/P1020174.JPG" alt="" id="BLOGGER_PHOTO_ID_5308444132919495074" border="0" /></a><br /><span style="font-style: italic;"><br /><br />Method<br /></span><ul><li><span style="font-family:arial;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Whisk</span> the caster sugar <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">and</span> powdered green tea well together, and then add butter (room temp.</span>) and mix until smooth.</li><li>Add flour and mix well.</li><li>Add the yolks and stir until incorporated.</li><li>Wrap the dough in cling film and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">refrigerate</span> for 30 minutes and preheat oven to 170 degrees <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Celsius</span>.</li><li>Remove dough from fridge and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">roll out</span> to 2.5 cm thickness and use cookie cutter to cut out cookie shapes.</li><li>Bake for 10-12 minutes.<br /></li></ul>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com1tag:blogger.com,1999:blog-4787663508069679394.post-42526908500285012272009-02-13T11:04:00.007+02:002009-02-14T08:28:23.668+02:00Cornmeal Raisin Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuuPFv_7XgKIUaX2MWiTsoe9hD1r0Pz6vcKA0PzygPhvpyBUJvxHV9frarW_epO6gwL9oP5Btf5rTOW5gdVbd6JDavvPOWP5m-9lbcucgLr7NVY2hvftPc99N4LK0ZH9jmLaxXhHFDolU/s1600-h/P1020139.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuuPFv_7XgKIUaX2MWiTsoe9hD1r0Pz6vcKA0PzygPhvpyBUJvxHV9frarW_epO6gwL9oP5Btf5rTOW5gdVbd6JDavvPOWP5m-9lbcucgLr7NVY2hvftPc99N4LK0ZH9jmLaxXhHFDolU/s320/P1020139.JPG" alt="" id="BLOGGER_PHOTO_ID_5302535163182054146" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJj9HjlRfm9bSCL9OVHJMewSbyNhhJMpIdsJNd4G70iVwwBMvMOoZmIHIGSe7cgF0ZDLE_gZvdDxRQ_J9HcYGX9-3yZBuuqe3hkgsLNpSJXzm9YBJXIJ2yIMVOg8dUZj5uSyGMULkXNbk/s1600-h/P1020141.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJj9HjlRfm9bSCL9OVHJMewSbyNhhJMpIdsJNd4G70iVwwBMvMOoZmIHIGSe7cgF0ZDLE_gZvdDxRQ_J9HcYGX9-3yZBuuqe3hkgsLNpSJXzm9YBJXIJ2yIMVOg8dUZj5uSyGMULkXNbk/s320/P1020141.JPG" alt="" id="BLOGGER_PHOTO_ID_5302534802803521314" border="0" /></a><br /><span style="font-style: italic;"><span style="font-family:arial;">Ingredients<br /></span></span><ul face="arial"><li>1/2 cup butter (room temperature)<br /></li><li>2/3 cup sugar</li><li>1 egg slightly beaten</li><li>1 tsp almond extract</li><li>2/3 cup yellow cornmeal</li><li>1 tsp baking powder</li><li>1/4 tsp salt</li><li>1 cup and 2 tbsp flour</li><li>1/2 cup <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">raisins</span></li></ul><span style="font-style: italic;">Method<br /></span> <ul style="font-family: arial;"><li>In a bowl mix butter and sugar <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">until</span> creamy.</li><li>Blend in the almond extract and egg.</li><li>In a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">separate</span> bowl combine cornmeal, flour, salt and baking powder.</li><li>Add the flour mixture to the butter mixture and mix well.</li><li>Stir in the raisins.</li><li>Drop batter in teaspoon size on a lightly greased cooking tray.</li><li>Bake at 190 degrees <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Celsius</span> for 10-12 minutes.</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3ssrNcI5_f_r7SjZVPHUbL3MwzDSiUgH-QF87TRTaNtwp_lil_y_ZxAipOQLm55JCLFI3WuXi16ORTRRlAw0z7bOTPg8fdeQFeuvSjPhTBlVSEHFWrZcDze1MQxZOMtG5EkwhvPrTfI/s1600-h/P1020145.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3ssrNcI5_f_r7SjZVPHUbL3MwzDSiUgH-QF87TRTaNtwp_lil_y_ZxAipOQLm55JCLFI3WuXi16ORTRRlAw0z7bOTPg8fdeQFeuvSjPhTBlVSEHFWrZcDze1MQxZOMtG5EkwhvPrTfI/s320/P1020145.JPG" alt="" id="BLOGGER_PHOTO_ID_5302535818552724130" border="0" /></a>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com1tag:blogger.com,1999:blog-4787663508069679394.post-2954908792697405342009-02-13T10:41:00.007+02:002009-02-14T08:21:34.392+02:00Lentils<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkPxDqsZnCujk_Hxha8HO5D_6DpAZ5_lXw79SuhENrhgxEHyI2W7LtW4iEd1ATJ4T3VeZDDyw3hxgmX-uBwYPnaDnJK01AOpgirsa6OEDddl9SOkOqCTHdfWS1XSiTePIl_boAwo5xqo/s1600-h/P1020124.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkPxDqsZnCujk_Hxha8HO5D_6DpAZ5_lXw79SuhENrhgxEHyI2W7LtW4iEd1ATJ4T3VeZDDyw3hxgmX-uBwYPnaDnJK01AOpgirsa6OEDddl9SOkOqCTHdfWS1XSiTePIl_boAwo5xqo/s320/P1020124.JPG" alt="" id="BLOGGER_PHOTO_ID_5302533450578563810" border="0" /></a><br /><span style="font-family:arial;">When I was younger I never used to eat legumes. It was not because my mom never used to makes legumes for meals, it was because I could not stand eating them. The only legumes I ever ate was lentils. Legumes in the Mediterranean diet is very important and one has to eat of this food group at least twice a week.<br />It was just recently that I started eating legumes with a passion because I decided that I wanted to shed 2-3 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">kg</span>. I was going to do this by eating more legumes and less meat and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">fast food</span>. I did loose the weight, but I put it back on again. I am a meat person, what can I say ? Don't get me wrong...I still eat legume three times a week, and I love it! Plus is is great for one's GI tract.</span><br /><span style="font-family:arial;">What follows is the recipe for how I make legumes which is adapted from the way my mom makes them.<br /></span><span style="font-family:arial;"><span style="font-style: italic;"><br />Ingredients<br /></span></span><ul><li>1.5 cups of lentils (brown coloured)</li><li>0.5 cup of rice</li><li>2 onions (chopped)<br /></li><li>1 cube of stock (beef or chicken)</li><li>olive oil (to fry the onions)</li></ul><span style="font-style: italic;">Method<br /></span><ul><li>Fry onions until golden brown and set aside</li><li>Boil water in a saucepan and add lentils. Boil lentils for 15 minutes.</li><li>Strain the water and pour fresh boiling water in the saucepan with the lentils.</li><li>Add the rice, the cube of stock and and the fried onions and boil for another 15-20 minutes depending on whether you like the lentils soft or crunchy.</li><li>Drain the excess water, if any.<br /></li><li>Enjoy!</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCcTdHL4Nt_3RVVjJ8BqAMrM-K7wT2lLg4swTSfYbkIGB0zFB83rnM5KyoH4D2IePaTHXME5mi8ix8acRdoBaZx3n64OOHpng3VxnvxQLC2c_GQcTlaAXjTaoL5cVEYG3qcgb3cNDIX2M/s1600-h/P1020126.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCcTdHL4Nt_3RVVjJ8BqAMrM-K7wT2lLg4swTSfYbkIGB0zFB83rnM5KyoH4D2IePaTHXME5mi8ix8acRdoBaZx3n64OOHpng3VxnvxQLC2c_GQcTlaAXjTaoL5cVEYG3qcgb3cNDIX2M/s320/P1020126.JPG" alt="" id="BLOGGER_PHOTO_ID_5302533865013715794" border="0" /></a><br /><span style="font-family:arial;"><span style="font-style: italic;"><br /></span></span>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com0tag:blogger.com,1999:blog-4787663508069679394.post-54339255371641223132009-01-18T07:25:00.004+02:002009-01-26T16:16:41.922+02:00Rustic Olive Pie<span style="font-style: italic;font-family:arial;" >Ingredients<br /></span><br /><span style="font-family:arial;">4 eggs<br />200ml oil (100ml <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">sunflower</span> oil & 100ml olive oil)<br />1 cup black olives ( <span class="blsp-spelling-error" id="SPELLING_ERROR_1">pipless</span> and cut in pieces)<br />120ml evaporated milk<br />100ml orange juice</span><br /><span style="font-family:arial;">2-3 tsp dried mint<br />1 onion finely chopped<br />600ml of plain flour<br />2 tsp baking powder</span><span style="font-style: italic;font-family:arial;" ><span style="font-style: italic;"><br /></span></span><br /><span style="font-style: italic;font-family:arial;" ><span style="font-style: italic;">Method<br /><br /></span></span><ul><li><span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Whisk</span> the eggs until they become white colour</li><li>Add milk, oil, orange juice and mix well.</li><li>Then add olives, mint and onions and again mix well.</li><li>Little by little add the mixture of baking powder and flour to the egg mixture.</li><li>Place in a baking pan or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Pyrex</span> and bake at 175 degrees <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Celsius</span> for 45 minutes or until toothpick comes out clean when you prick the olive pie.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUUnJ2ScAilxm9r8psjChUsXZUKtfi7CX-bezrMsexsGQsXxS1dJTLpE6D65b4MhN5vto-wI6M2BvE0yfd2Fs_6Tugix7eKBjCb8-j-oYpcGMkRjqJS1FAIpanCqiBdy5LEcAkRgImd4/s1600-h/P1020052.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUUnJ2ScAilxm9r8psjChUsXZUKtfi7CX-bezrMsexsGQsXxS1dJTLpE6D65b4MhN5vto-wI6M2BvE0yfd2Fs_6Tugix7eKBjCb8-j-oYpcGMkRjqJS1FAIpanCqiBdy5LEcAkRgImd4/s320/P1020052.JPG" alt="" id="BLOGGER_PHOTO_ID_5292504276043643010" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlqFx_n2jDA5EVfpALHtNrMrYLl3GHlS_8NV55P5TgsNWjjdISMb8QfIVK9M4V5o2cC1XhYX0JFDFYO3OfSJU7BdbB-MH1MvfN6t0kLoDSW1TkluPZgxDji43Whop6XUKMRycb_x8__Q/s1600-h/P1020053.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlqFx_n2jDA5EVfpALHtNrMrYLl3GHlS_8NV55P5TgsNWjjdISMb8QfIVK9M4V5o2cC1XhYX0JFDFYO3OfSJU7BdbB-MH1MvfN6t0kLoDSW1TkluPZgxDji43Whop6XUKMRycb_x8__Q/s320/P1020053.JPG" alt="" id="BLOGGER_PHOTO_ID_5292503817280829346" border="0" /></a></li></ul>Culinary Sainthttp://www.blogger.com/profile/11352162349189703256noreply@blogger.com5