Sesame Salmon with mashed peas

Easter may be a memory but spring has already paid us a visit reminding us that the summer is at the door!

This could only mean one thing… I have to get ready for my bathing suit. I hope it still fits me…

Somewhere between panick attacks and “Stoicism” I found an old magazine with low-fat recipes.

However today’s recipe is ideal not only for a diet but for our-I hate fish and everything that smells like it-kids.

It’s a fact that most children hate fish, its smell and its fish bone. That’s why a clever parent must wisely “camouflage” it.

Here you could use a salmon fillet which has only a bone in the middle and hide it into lots of sesame seeds.

If you avoid to buy the ready tin can of mashed peas and go for the real thing, you will have an easy and healthy recipe

and a very nutritious dish because it combines fish and peas. Enjoy…

SESAME SALMON with MASHED PEAS

INGREDIENTS

For 6 persons

 6 salmon fillets (200 gr each)

1 cup of Extra Virgin Olive Oil

3 tbsp of lemon juice

1 tbsp of sweet paprika powder

200 gr. of sesame seeds

FOR THE MASHED PEAS

600 gr of frozen peas

2 tbsp of butter

1 wine glass of fresh milk

2 tbsp of fresh basil leaves, chopped (optional but recommended)

Salt and pepper

 HOW TO:

Marinate the salmon into a bowl with the olive oil and the lemon juice.

Season with paprika and a pinch of salt.

Leave it in the refrigerator for about 1 hour .

Prepare the peas by boiling them into salted water for 15 minutes.

Drain them and mash them very well with the mixer, until they become like paste.

In a pot, melt the butter. Throw in the mashed peas and stir well. Slowly, pour in the milk.

Not too much milk because we don’t want it to be like soup.

Sprinkle with the basil leaves and season according to taste.

Grill the salmon fillets. When ready, take them out of the oven.

Sprinkle a layer of sesame into a dish. Place each fillet on both sides.

Place them into an oiled baking pan and continue to grill the fillets both sides

until the sesame takes a golden color.

 When ready, serve in a dish along with the mashed peas.

It’s a very nutritious meal, ideal for your children.

And remember: when the fish doesn’t look like one, your kid loves it.

Orange cake-with olive oil

Today, I’m going to show you how to bake a healthier but delicious cake.

It’s true that cakes are everyone’s favorite treat, especially children’s.

There are numerous variations as far as the filling is concerned.

From desserts, the orange cake (together with chocolate cake) is my favorite one.

However, cakes do not always have to be extra fatty.

A clever trick is to change butter for olive oil.

Plus, if you could find an Extra Virgin Olive Oil (of low acidity),

you will favor you cake with an extra delicate aroma.

Last but not least, this is SUCH AN EASY RECIPE. Good luck!

ORANGE CAKE with olive oil

 

INGREDIENTS:

1 cup of Extra Virgin Olive Oil (EVOO)

4 eggs

1 cup of sugar

2 cups of flour

1 orange with the peel

3 tsp of baking powder

HOW TO:

In your mixer, put the orange, whole, with the peel but without the core.

Press the button for a few rounds and squash it well.

Take off the blade and put the stirrer in your mixer.

Add the olive oil, the eggs, the sugar and the squashed orange.

Press the button for a few rounds to blend the ingredients.

Then add the flour and the baking powder. Blend some more.

Take your baking mold (I use a round one of 22 cm/8.6 inches)

 

 

pour just a drop of olive oil and spread it all around,

using your hand or a brush.

 

This way your cake will come out easily, when it’s time to serve.

Bake your orange cake in a preheated oven at 180oC for 45’-50’.

 

If you want to see whether your cake is ready or not, take a pointed knife and dig it all the way into your cake.

If the blade comes out covered with the white filling that means the cake is not baked yet.

The knife must come out clean.

You may wonder if just one orange is enough for the entire cake.

Trust me it is more than enough. The aroma from the fresh orange is reinforced

by the aroma and the slight bitterness from the peel.

And all these are being “softened” by the extra virgin olive oil.

That is why I don’t recommend to use other kind of oil.

Well, that’s it. Decorate with some powder sugar or sliced almonds.

I really hope this orange cake will become your favorite, too.

Please, let me know what you think, ok?

 EXTRA TIP:

You can pour on your hot-just came out of the oven- cake some orange flavored syrup.

This way you will have the juiciest orange cake ever…

For the syrup:

2 cups of water ,1 cup of sugar

The peel of one orange, 1 small cinnamon stick

 

Bring the ingredients to boil and let them for 10 minutes. Turn off the heat and let aside to cool down.

When your cake is taken off the oven, slowly pour the syrup on it.

 

The syrup must be used either cold on hot food or hot on to cold food.

If both the syrup and the food are cold (or hot), the syrup

will not be absorbed and you will have a “muddy” result.

 

 

Try it out and let me know what you think, ok? Bye, bye and good luck !

 

 

Lazy in the kitchen? No problem

This is an easy and very quick recipe that suits everyone, especially children.

With healthy ingredients, you can serve it day or night. Enjoy…

EGGS WITH SPINACH

INGREDIENTS:

FOR TWO:

3 handfuls of fresh spinach

Extra Virgin Olive Oil (EVOO)

Corn oil

1 tbsp of your favorite butter

2 handfuls of Greek “graviera” cheese, grated

2 twigs of spring onion

2 eggs

4 slices of toast bread

A pinch of salt and freshly ground pepper

HOW TO:

Wash and chop the onion.

Thoroughly wash the spinach and cut off any hard twigs.

Turn on a high heat. In a frying pan, pour a little olive oil and sauté the onion.

Add the spinach leaves and season well.

When the leaves are well dried remove from the pan.

In another pan, warm a little corn oil and fry the eggs one by one.

Preheat the oven.

Butter the toast bread both sides and place them into a baking pan.

On each slice, pour enough grated cheese and bake until it is melted.

When ready, remove from the oven.

Place each slice into a dish and cover with enough spinach.

Then add the egg and cover with the second slice.

That’s it. Make sure you serve with a cup of hot coffee or tea or a fresh orange juice for the kids.

 EXTRA TIP:

You can serve with only one slice of any bread you like, with tomato…

 

…or don’t mix the ingredients together. Just put all of them into a bowl…

Colorfull pork chops for everyone!

Pork chops are a delicious treat for nearly everybody. There are hundreds of ways to prepare them: fried, grilled, baked, scalded, saute, marinated etc…

Here’s an oven-made, very easy recipe, perfect for everybody that combines meat with vegetables.

That makes it also a perfect kids recipe.

INGREDIENTS:

6 pork chops (neck)

1/2 cup Extra Virgin Olive Oil (EVOO)

2 red peppers in slices

2 yellow peppers in slices

2 green peppers in slices

1/2 lb of cherry tomatoes

2 cloves of garlic sliced

Some fresh thyme

Salt and pepper to taste

FOR THE SAUCE:

3 lemons, the juice

2 tbsp of mustard (hot is better here)

2-3 cloves of garlic minced

1/2 a tsp of salt

HOW TO:

Place the pork chops in a baking pan. Season with salt and pepper.

Place all the sliced peppers and sliced garlic over the pork chops in the baking pan.

Wash the cherry tomatoes, cut them in half and add them in the pan with the pork chops and peppers.

In a jar with a lid beat the minced garlic, salt, mustard and lemon juice.

Pour the sauce over the ingredients in the baking pan and add the fresh thyme.

On the top, pour the olive oil and cover with aluminum foil.

Bake in a preheated oven to 180 C (350 F) for about 1 1/2 hours.

After about an hour of baking, remove the aluminum foil.

Bake for the rest of the remaining time for the food to get some color.

From time to time make sure to moist the chops with some of the sauce with a spoon.

When ready, serve hot accompanied with french fries and a Greek salad!

Party ideas with Greek salad?Why not.

In your effort to learn your children to eat more fresh vegetables, why not preparing an easy, quick and smart recipe for them.

Take advantage of the simplest ingredients like tomato, cheese, cucumber and olives that come right out of the original Greek salad recipe. Only this time don’t serve them all together in a bowl.

Prepare the loveliest appetizers like in the photo. Just make sure you prepare a lot of them because they tend to be eaten rapidly…

Good luck to you all, fellow cooks.

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Chickpeas with spinach

Don’t waste your money for your dinner…

With only a few, you can prepare a delicious,healthy,tasteful dish for you and your loved ones.

It’s an easy, healthy and cheap recipe. Plus, it’s perfect for kids as it combines pulses with vegetables, rich in carbohydrates, vitamins and fibres.

Directly from Greece… with love. Enjoy!

 

 INGREDIENTS:

For four persons

500 gr chickpeas

600 gr fresh spinach

3 spring onions, chopped

1 red onion, chopped

1 tomato, chopped

½ cup of tomato paste

1 cup of dill

1 lemon, the juice (if you don’t like lemon, use half)

Extra virgin olive oil (EVOO)

Salt, freshly ground pepper

HOW TO:

The previous night, soak the chickpeas into a large bowl full of water and leave them overnight.

The following day, take them out of the bowl and pour them into a casserole.

Cover them with water and boil for 1 hour or until they soften enough.

When ready, drain them and leave aside.

In a deep frying pan or another pot heat the olive oil (app.3 tbsps)

and sauté all the onions together.

Make sure the heat is not too high, we don’t want to burn them.

When they change their color, add the tomato and let it drain for a couple of minutes.

Pour in the tomato paste. Add the fresh dill, the spinach and the chickpeas.

Here, a few Greek recipes claim that the chickpeas should go into the pot only the last 5 minutes.

Well, I don’t agree. I always put them along with the dill and spinach

and I leave them there until the spinach is soften and ready.

This way, the chickpeas “borrow” aroma from all the vegetables.

Five minutes before turning off the heat, add the lemon juice.

That’s it… Enjoy !

EXTRA TIP: You can combine this tasteful dish with spaghetti, too.

Boil the pasta according to the package instructions (we want them al dente).

When your chickpeas are ready to be served,

turn off the heat and pour the spaghetti in the same pot.

Mix all the ingredients well and serve and of course…

Don’t forget to sprinkle with your favorite cheese.

Pasta Salad “Mamma Maria”

Although much of these ingredients come from Greece, this salad, like most of the salads with pasta, comes from the US. It’s an easy, healthy and quick recipe.

Italians prefer their pasta hot but Americans voted for the cold pasta salads from the first day it made its debut in the beginning of  19th century. This salad is perfect for children because it is full of color, something that kids love, it is very easy and quick to be prepared and last but not least, you can prepare this or a similar salad by putting together any ingredient you find in your refrigerator after a party or a rainy day.

INGREDIENTS:

500 gr of pasta penne or swirls or any other short kind

½ cup of sun-dried tomatoes, dive them into warm water for 5 min.

200 gr of Greek “Chaloumi” cheese grilled and chopped

4 sweet red peppers from the jar,into small pieces and 1 cup of fresh parsley,chopped

 

 

 

FOR THE DRESSING:

2 garlic cloves

1 tbsp of mustard

2 tbsp of Balsamic vinegar

1 tbsp of water

½ cup of Extra Virgin Olive Oil (EVOO)

Salt and pepper

* The ingredients I chose are the ones I like but you can prepare this recipe with less or more ingredients according to your taste, wallet, time and…findings in your refrigerator.

HOW TO:

Before you start your salad, you must grill the “Chaloumi” cheese for 5-10 minutes. Turn off and leave aside.

Boil the pasta according to the instructions on the packet (we want them al dente). Drain well and leave aside.

To prepare the dressing you must put the garlic, the mustard, the vinegar, the water and the olive oil in the multi blender and blend them until they become a thick paste.

Put the pasta into a large salad bowl and pour over the dressing. On top, pour the red peppers, the “Chaloumi” cheese, the parsley, salt and pepper and blend well. Cover the salad and put it in the refrigerator for at least one hour.

Serve and watch everyone smile.

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POTATO PIE RECIPE just for kids

What do kids love?

Pies !!

  Here is my favorite potato pie. Prepare it on a Sunday evening. Monday morning will be ready for school…

INGREDIENTS:

1 package of “filo” pastry (we’ll use just one)

2 kg of potatoes

1 cup of extra virgin olive oil

1 leek

1 cup of flour

salt and freshly ground pepper

2 tbsp fresh parsley chopped

 

 

HOW TO:

Peel and cut the potatoes into thin slices.

Cut the leek into small pieces.

Mix together the potatoes, the leek, the flour and ¾ of the cup with olive oil.

Add the parsley and season according to your taste.

Sprinkle the bottom of a frying pan with some olive oil so that the “filo” doesn’t stick.

Lay down the “filo” pastry. Manage with your fingers to fill the entire pan.

Pour the mix on it. Preheat the oven in 180C and bake for about 1 hour, until it has a nice, golden color.

If yours take longer to bake, don’t worry. Some potatoes need more time than others.

When ready, cut into small pieces. It is eaten hot but I think that cold will be firm enough for your kid to hold it with a napkin, the next day, at school.