September 17th, 2012 §
A delicious vegetable pie made only with eggs!!
for the top:
4 medium zucchinis (scraped)
extra virgin olive oil
salt
Slice the zucchinis lengthwise. Coat each zucchini with olive oil and sprinkle with salt. Place in a parchment covered oven tray.
Grill in 200° C pre heat oven until done about 15 minutes. Transfer to a platter.
5 eggs
1/2 cup bread crumbles
1/2 baking powder
150 gr ricotta or curd cheese (coarsely crumbled)
60 gr white cheese (grated)
1 T extra virgin olive oil
Beat eggs with bread crumbles and baking powder.
Place the mixture in a greased 20 cm diameter pie shell. Spread the grated ricotta and white cheese.
Line the grilled zucchinis on top. You can also put halved cherry tomatoes if you like.
Bake in 190° C pre-heat oven until golden.
September 13th, 2012 §
4 large banana peppers
200 gr white cheese
20 black olives
fresh origano leaves
dried origano
2 cloves of garlic
sesame seeds
salt
extra virgin olive oil
Cut each pepper first in lengthwise and make a triangle shaped cut. Remove this part and set aside.
Pop the seeds and ribs from the interior parts and discard them.
Sprinkle the insides of the peppers with salt and rub with crushed garlic.
Cut the removed parts of the peppers into mini cubes.
Grate the white cheese. Mix with cubed peppers, black olives and dried origano.
Spoon the cheese mixture equally into each pepper cavity.
Sprinkle with sesame seeds.
Place them to a parchment paper covered tray.
Pour each pepper extra virgin olive oil.
Put the stuffed peppers to a 200° C pre-heat grill and cook until tender for about 20 minutes.
Remove the peppers to a serving platter.
Sprinkle with fresh origano leaves and serve immediately.
You can read a related recipe from
here.
June 30th, 2012 §
During summer the meals are lighter and healthier with full of vitamins.
This savoury grilled bell peppers are palate both to our eyes and mouths for a finger food party!
1 medium yellow bell pepper
1 medium orange bell pepper
1 medium red bell pepper
8-10 slices of egg plant (1 small egg plant)
1 small zucchini (sliced)
2 T snap peas (boiled)
1 t parsley
1 T wine vinegar
1 garlic clove (sliced)
4 T extra virgin olive oil
100 gr hard white cheese
ground green peppers
fresh basil leaves
salt, black pepper flakes
Cut the bell peppers in half lengthwise right through the stem. Cut out the cores, seeds, and ribs from the interiors of the peppers. Cut the bell peppers as boat shapes.
Pre-heat grill to 220° C.
Place the bell peppers, sliced egg plants and zucchini slices to a parchment covered tray. Sprinkle with salt.
Grill the vegetables until tender.
Put the extra virgin olive oil and vinegar into a small serving bowl. Add sliced or smashed garlic and parsley.
To assemble:
Place the bell peppers to a serving plate.
Sprinkle with olive oil sauce.
Put egg plant and zucchini respectively.
Add a snap pea to each bell boat -optional.
Finally put a slice of hard white cheese on top.
Decorate with a toothpick to be picked by the guests.
For a related recipe please click
here.
May 30th, 2012 §
We are in a vegetable phase these days which I like cooking vegetables than cooking meat.
6 baby zucchinis
50 gr goat Ricotta cheese
1 egg
1 t bread crumbs
1 T walnut (coarsely chopped)
1 T dill (diced)
2 T cheese (grated)
1 garlic clove (crushed)
red pepper powder
salt, black pepper flakes
1 T extra virgin olive oil
Divide the baby zucchinis horizontally (along the equator).
Scoop out the inner part with a spoon. Sprinkle the inside with salt and peppers.
Grate the inner part of them.
Mix with dill, Ricotta, bread crumbs, walnut, crushed garlic and egg.
Stuff equally each zucchini with this mixture.
Put grated cheese on top of them. Sprinkle with olive oil.
Place them in a parchment paper covered oven tray.
Bake in a preheat oven 190° C for 20 minutes or until they are tender and golden.
April 28th, 2012 §
It is time again to make a bit of nutritional cleaning with the arrival of spring.
Kale is one of the healthiest vegetables for a perfect support of the body’s detoxification system.
Let’s boost our metabolism, optimize digestion and eat to lose weight and get energy for summer.
20 kale leaves (stems removed)
20 cabbage leaves(stems removed)
1 T. rice (rinsed)
1 T. large grain bulgur (rinsed)
1 medium onion
3 T. hazelnut oil
300 gr. medium ground meat
1 T. red pepper paste
1/2 lemon juice
1 t. salt
1 t. pepper
In a pot put water, add a pinch of salt and sugar. Steam kale leaves in a covered pot with a steamer basket for 5- 10 minutes.
Pull off large outer leaves and trim away thick, tough ribs.
Chop onion fine. Mix with rice, bulgur and ground meat in a bowl. Add red pepper paste, salt and pepper.
Drop a spoonful of the mixture in the center of each kale leaf and wrap around meat securely. Repeat the same for the cabbage leaves.
Place stuffed kale and cabbage leaves in a pan. Put an aluminium plate upside down (or some other weight) directly on the dolmas, to prevent the leaves from unwrapping.
Add 1/2 lemon juice and cook for 15 minutes with 1/2 cup water.
Serve with Turkish yogurt.
You can reach a similar dish, meat stuffed cabbage leaves (sarma) from here.
