Clean Monday

March 3rd, 2014 § 0

You can find lagana recipe from here.

Beetroot salad

February 16th, 2014 § 0

Food, a never ending passion..

  • 1/2 kg baby beetroots with leaves
  • 4 T. cider vinegar or white vinegar
  • extra virgin olive oil
  • sea salt
  • sesame seeds

Cut the leaves from the roots.

Wash the beetroots.

Boil them in a casserole covered with water for about 45 minutes.

When it is cold, you can easily peel the skin.

Wash and clean the beetroot leaves with stems.

Bring to boil water in a deep pan. When bubbles come out, put the leaves into the pan.

After 5 minutes, remove the leaves from the pan and drain.

Place the roots and the leaves of the beetroots in a serving plate.

Drizzle olive oil, sea salt and vinegar over the beetroots.

Sprinkle with sesame seeds.

Tomato ketchup

September 1st, 2013 § 0

It is the season to use up the excess tomatoes from garden.

  • 2 kg tomatoes (chopped)
  • 4 onions (roughly chopped)
  • 4 cloves garlic ( crushed)
  • 1 bay leave
  • 3/4 cup wine vinegar
  • 2 cloves
  • 1 t cinnamon
  • 1 t fresh basil leaves (chopped)
  • 1 t red chili pepper
  • 2 t sugar
  • 1 t freshly ground black pepper
  • sea salt
  • In a large heavy sauce pan, place the chopped tomatoes, onions and garlic with 1 T extra virgin olive oil.

    Bring to the boil, stir often and simmer for 30 minutes until it reduces by half. Add bay leave.

    Push it through a sieve to make it smooth.

    Add vinegar, cloves, red chili pepper, black pepper,  cinnamon, salt and sugar.

    Simmer until it thickens. Adjust the seasoning to taste. Sieve the sauce again to make it shiny.

    Keep the ketchup in an air tight container in the refrigerator for up to a month.

    Perfect with potato chips.

    Salad in edible filo pastry

    June 27th, 2012 § 0

              

  • 2 filo pastries
  • 2 T butter
  • 2 T bread crumbs
  • Brush the oven proof bowls with butter. 
    Spread the filo pastry to the kitchen counter. Fold three layers and cut into the shape of your oven proof bowl.
    Butter the layers of the pastry. Sprinkle with bread crumbs. Press to take the shape of the bowl.

    Bake in preheated 175°C oven for 5 minutes until golden brown. Remove the filo pastry out from the mould.         

     
     

         

      
     
     

    for the salad:  

        

  • 10 lettuce leaves
  • 2 fresh green onions
  • 1/2 cup purslane
  • 2 T extra virgin olive oil
  • 1/2 lemon juice
  • salt 
  •  
     

    Cut the lettuces, onions and purslane. Combine all the ingredients. Put them into the filo bowls.          

    Sprinkle with olive oil, salt and lemon juice.       

    Serve immediately.    

    Zucchini salad with toasted hazelnut

    July 12th, 2011 § 0

  • 2 medium zucchinis (grated)
  • 1 small onion (finely sliced)
  • 1 T hazelnut (toasted and coarsely crushed)
  • 1 t dill
  • extra virgin olive oil
  • salt
  • red pepper flakes
  •  

    Put sliced onions and oilve oil in a saucepan and add the grated zucchinis. Saute for 3-5 minutes.

    Transfer the zucchini-onion mixture to a plate and add hazelnuts. Season to taste with salt and red pepper flakes.

    Before serving, decorate with dill.

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