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…

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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.

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.

Meatballs for kids. Easy, quick and…yummy!

Searching to find a recipe that children would really love, I came across one which I think that every kid adores…

Meatballs!!

Honestly, I don’t know one little fellow that doesn’t like meatballs. Served either with fries or with pasta, in your kitchen…

or packed for the school or the road, meatballs are in the heart of every kid. So, today we cook meatballs, fried or grilled,

with tomato paste or not…

INGREDIENTS

½ kg minced meat (beef)
1 onion mashed
½ tsp oregano

½ tsp freshly ground pepper
1 tsp salt
1 tsp mint
1 egg
4 bread slices, only the crumb
mint chopped(according to taste)
1 tsp white vinegar
1 tsp olive oil
flour

HOW TO:

In a large bowl, we mix all the ingredients together except the bread.

We soak the bread into water to soften and we squeeze with our hands very well until.

Then, we add it into the bowl. We mix the ingredients with our hands, very well.

We take small portions in our hands and we form small meatballs.

The actual size and form is up to us. Into a flat plate we sprinkle the flour.

We roll each meatball on the flour. Be careful to cover the entire meatball with the flour.

Now we are ready to fry them in a frying pan or in a fryer.

We can serve them with mashed potatoes, rice, spaghetti or French fries.

 

*1) Further step:

If we want, we can continue our recipe.

Once the meatballs are fried, we can dip them into a casserole with tomato sauce for 15 minutes.

Then we can use the sauce with the meatballs to serve our spaghetti.

*2) Further step:

Instead of frying our meatballs, we can put them in the oven with fat potato chunks.

In that case, we should give them a more flat form so that they can be grilled homogeneously.

If you don’t want them to dry in the grill, you must “brush” them with some olive oil from time to time.

 

Wait, there is more…

Alternatively, you could place the meatballs and the tomato sauce into a large pan

and sprinkle with Feta cheese. When they are ready, take them out of the oven

and sprinkle with some fresh basil. Trust me, the result will be superb and your kids are going to love it.

It is an easy and quick recipe for everyone.

Avgotaraho (Bottarga) Vinaigrette

Since these days I ‘m focusing on Deli, Avgotaraho recipes, I found a recipe for an easy, quick and above all healthy salad dressing.

I haven’t tried it yet but I love all its ingredients, so I know it will taste super. If anyone tries it before me, please let me know what you think.

INGREDIENTS:

½ a cup of lemon juice   

1 tsp of lemon zest

1 tsp of orange zest

2 spoonfuls of orange juice 1 ½ cup of olive oil

1 spoonful of bottarga powder  

1 spoonful of chopped parsley

1 tsp of chopped fennel

PREPARATION:

Put all the ingredients together in a glass jar with firm lid. Stir until you will have a smooth sauce.

You can use this vinaigrette as a salad dressing, with steamed or grilled fish,

on boiled or baked vegetables, or as a topping on fish soup, lentil soup etc.

Pasta “Striggolore” with Avgotaraho

Striggolore is a Greek, traditional kind of baked, hand-made pasta. It is made of meal, durum flour, water without any artificial preservative or salt. This variety comes from a small industry of hand-made pasta in Thessaloniki. I found it in a Delicatessen store in Athens and I decided to try it out. Of course, you can use any kind of pasta you like. Enjoy !

 

INGREDIENTS (4 persons)

1 pkg of “striggolore” pasta (500 g)

25 thin Avgotaraho slices (cut almost transparent)

8 tbsp of extra virgin Greek olive oil (EVOO)

1 cup of finely chopped leek

½ lemon, juice

Salt, freshly ground pepper

Fresh parsley for decoration (optional)

HOW TO:

Boil the pasta into salted water just for a few minutes (fresh pasta needs less boiling).

In a frying pan, heat 4 tablespoons olive oil on medium heat and sauté the leek

for 8-10 min, until smooth. Add salt and pepper.

Mix the avgotaraho with the lemon juice and 4 tbsp of the olive oil and let aside.

Strain the pasta, add the leek and stir.

Add the avgotaraho and mix. Sprinkle the pepper (and be generous).

Serve immediately on warm plates

(place the plates in the oven when the water for the pasta starts to boil).

It is an easy and quick recipe. I really hope you like it.

Avgotaraho Messologiou The”Greek Caviar”

 

BOTARGO“, or “BOTTARGA“, or “BOUTARGUE“, or “AVGOTARAHO

Mediterranean delicacy.

Right out of the Messologi Lagoons, Avgotaraho is a world-wide known product.

It is one of the five fishing products that became PDO in Europe.

Connoisseurs call it “Lagoon’s gold” for its color but mostly for its market value.

 

 

 

Avgotaraho comes from the feminine flathead grey mullet “bafa”

in spawning season, that is late August-early September.

 

It is considered to be the “Greek Caviar”.

It was Lord Byron who made it famous in Europe, around 1824.

Science: “Medicine” for the heart

A Greek scientific research showed that this Mediterranean product is valuable for our health. Its inflammatory and antithrombotic effect forms a shield against cardiovascular diseases. It is an exceptional food product, full of proteins, amino acids, omega 3 fatty acids, vitamins A,B,C,E as well as iron and calcium.

Alimentary value:

15 gr. (1 slice) = 35 calories

How it is made:

In Greece, avgotaraho is produced primarily from the flathead mullet

caught in Greek lagoons, mainly from the Messologi area.

The whole mature ovaries are removed from the fish, washed with water,

salted with natural sea salt, dried under the sun, and sealed in melted beeswax.

BOTTARGA POWDER

Dehydrated, grated Bottarga. Natural product without preservatives,

with nutritional value and a pleasant long-lasting aftertaste.

Grey Mullet Roe Bottarga POWDER is produced exclusively from Grey Mullet Roe,

recognized as the best raw material for Avgotaraho production.

HOW TO USE:

Use it as “salt & pepper” (just a pinch) before serving: it will enhance the aroma

of boiled and grilled fish and make them a dish worthy of Michelin stars.

*Please follow my blog for some gourmet, Avgotaraho, easy & healthy recipes

that will leave your guests with open mouth…

Tiger prawns in “kadaifi” pastry

How the Greek traditional cuisine meets “Nouvelle Cuisine”.

Try this recipe. It’ s easy, quick, kid-friendly because of the skewer and simply… yummy !

INGREDIENTS:

10 tiger prawns peeled and deveined

Small packet of kadaifi pastry

1 egg, beaten to make egg wash

1 lt vegetable oil for frying

For the marinade:

2 chillies, diced

1 Lemon grass(or lemon), left whole for easy removal

1 garlic clove

Coriander leaves, chopped                    

1 lemon, juice and zest

100 ml sesame oil (or vegetable oil)

1 tbsp dried ginger

FOR THE DIP:

400 ml Greek yoghurt

1 tbsp finely diced ginger

1 lime, juice and zest

Fresh parsley, chopped

HOW TO:

1. Soak the prawns in the marinade for at least one hour.

2. Place each prawn on a skewer, dip in egg wash and roll in kadaifi pastry (approx 10cm x 3 cm strip).

3. In a small pan, deep fry until golden with enough oil to cover the prawn but not the stick.

4. Mix together all the ingredients for the dip and serve alongside the prawns in a platter.

Honey Garlic Vinaigrette

This is an easy recipe for a healthy and quick salad dressing.

I always love it when the simplest ingredients, when combined, bring out magic!

Enjoy !!!

                                               

  

Ingredients

 1 cup vegetable oil

 1/3 cup apple cider vinegar

3 tablespoons honey

 2 cloves garlic, minced

Freshly ground pepper (optional)

Directions

In a glass jar, combine all the ingredients together.

Cover the jar and shake hard until blended.

When you pour the mix on your salad, take a good sniff. The contrast between garlic and honey is fantastic. I hope you like it.

 

* Tip: For vinaigrette, the vinegar-oil analogy is 1 to 3

Mustard Vinaigrette

This is an easy, quick and healthy recipe.

Of all the vinaigrette types, this spicy dressing is my husband’s favorite.

He enjoys it on top of fresh spinach & rocket (arugula) leaves.

 

 

 

Ingredients

1/2 cup white vinegar

1 tablespoon honey

1 tablespoon mustard

1/2 teaspoon ground black pepper

2 teaspoons salt

2 teaspoons minced garlic

1 cup vegetable oil

4 drops hot Tabasco sauce

Directions

In a bowl, whisk together all the ingredients until thoroughly combined. Chill and serve.

I admit that it’s a bit hot for my taste but perfect for my husband. What can I say?