Broccoli Pasta

Broccoli Pasta:

Ingredients:

1 head of broccoli, chopped
1 garlic clove, chopped
2 tbsp olive oil
250 gr pasta, of your choice
1/2 small pack parsley
1/2 pack basil
20-40 gr toasted pine nuts
1/2 lemon zest and juice
40 gr parmesan cheese

Directions:

• Heat the oven to 180℃.  Toss the broccoli and garlic in 1 tbsp olive oil, on a roasting tray, and roast in the oven for 10 minutes, until softened.
• Tip the pasta into a pan of boiling water, salted water or if you want you can put a cube of maggie.  Cook according the package instructions.
• Once the broccoli is done, set aside for few pieces of broccoli.
• In a blender put the garlic and the rest of broccoli, pulse to a pesto and season with salt and black pepper.
• Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with parmesan cheese, the lemon zest and black pepper if you like it.

Enjoy!

Pesto Recipe

Pesto Recipe:

Ingredients:

2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/2 cup virgin olive oil
1/3 cup chopped walnuts or pine nuts
3 garlic cloves, minced
1/4 tsp salt
1/5 tsp black pepper

Directions:

• Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
• Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
• Slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. 
• Stir in Salt and Black pepper for more taste.

Enjoy!

Chinese Lemon Chicken

Chinese Lemon Chicken:

Ingredients:

500 gr Chicken fillet, cut into cubes

1 tbsp soya sauce

2 tbsp Corn Starch

1/3 cup lemon juice

3 tbsp sugar

1/2 cup water

2 tsp cornstarch 

1 tsp lemon zest

1/4 cup flour

1/2 cup cornstarch

oil for frying

Directions:

• In a bowl add soya sauce and cornstarch with your chicken cubes and cover with plastic wrap.
• Marinate for 30-40 minutes.
• While the chicken is marinating add the lemon juice, sugar, water,cornstarch and lemon zest to a bowl and mix very well.
• Add the flour and cornstarch to the bowl of chicken and toss to coat.
• In a frying  pot/pan put the oil about 6cm deep, heat on medium - high.
• add the chicken in batches so you don't crowd the pot or chicken stick together, and, it will lower the temperature significantly causing your chicken to be oily.
• Cook chicken until golden brown, and when cooked, transfer the pieces to a skillet.
• In the skillet we will tossing with the sauce.
• When you finish with the chicken cubes, we turn on the skillet onto medium heat, and add the sauce.
• Coat the chicken cubes in the sauce and cook for just a few seconds.(until thickened)
• Serve with rice and vegetables.

Enjoy!

Greek Stuffed Tomatoes and Peppers (Gemista)

Greek Stuffed Tomatoes and Peppers (Gemista):

Ingredients:
6 tomatoes
4 bell peppers
5 potatoes, cut in 4 pieces
(you can use baby potatoes)
250gr beef,minced
2 onions, chopped
2 cloves garlic, chopped
500 gr rice
1 cup tomato juice
a small bunch of parsley, chopped
1 tsp sugar
1 tin chopped tomatoes
Salt
Black Pepper
Olive oil


Directions:

• Start by washing thoroughly your peppers and tomatoes. 
• Slice off the top of the tomatoes and the bell peppers, using a spoon remove the flesh of the tomatoes and keep it in a bowl. Remove the seeds of bell peppers and the white parts on the inside.
• Place the empty tomatoes and peppers on a baking tray. Season them with a pinch of salt black pepper and sugar and adda little olive oil on the bottom of each one.
• Prepare the sauce for the Gemista, In a blender add the flesh of the tomatoes, 5 tbsp olive oil, salt, black pepper and sugar, and mix to combine. Set aside
• Prepare the filling for the Gemista. In a saucepan add some olive oil and saute the onions with the beef until the beef is brown colored, add the garlic and saute until softened. Add the rice and continue sauteing. 
• Pour in 1 tin chopped tomatoes and season with salt and black pepper.  As soon as the liquid has been absorbed, the stuffin is ready. Remove the pan from the stove and stir.
• Spoon the filling inside the empty vegetables and place the potatoes, cut into pieces, in between the vegetables. 
• Season with Salt and black pepper and pour the tomato juice over the vegetables and in the baking tray.
• Cover the vegetables with their lids and add 2-3 glasses of water.
• Cover the Gemista with aluminium foil and bake in preheated oven at 180℃ for 1 hour. When the first 30 minutes gone ,remove the aluminium foil and bake, until nicely colored.

Enjoy!

2 of my favourite Healthy Oats & Granola Bars

2 of my favourite Healthy Oats & Granola Bars

Oats and Granola Honey Bars:

Ingredients:
3 1/4 cup Oats
3/4 cup Granola
2/3 cup oat flour
3 tbsp brown sugar
3/4 tsp baking soda
3/ tsp salt
2/3 cup honey
1/3 cup melted coconut oil/butter
2 tsp vanilla extract

Directions:

• Preheat oven to 180℃.
• In a bowl, stir together oats, granola, oat flour, brown sugar, baking soda, and salt.
• Measure honey, melted coconut oil/butter and vanilla into a cup,then drizzle over oat mixture and stir until all ingredients are combined.
• Transfer oat mixture into prepared pan with parchment paper and press down, into layer.
• Bake for 20 minutes.
• Remove from oven, wait for cool  and then we cut it into bars!

Peanut butter with chocolate chips Granola Bars:

Ingredients:

2 cups oats

1 cup granola

2 tbsp coconut oil

1/4 cup honey

1/4 cup peanut butter, creamy or crunchy

1 tsp vanilla extract

2 tbsp chocolate chips

Directions:

• Ina bowl combine oats and granola.
• In a sauce pan combine coconut oil, honey and brown sugar. Heat in a medium heat  until the sugar is dissolved.
• Add the peanut butter and vanilla extract and stir until mixture is smooth.
• Pour over oat mixture and stir until evenly coated.
• Press mixture into a baking pan. Top with mini chocolate chips and press down slightly.
• Allow to set for 3-4 hours and then you can cut them into bars.

Enjoy!

Homemade Sweet and Sour Sauce

Homemade Sweet and Sour Sauce:

Ingredients:

2 tbsp cornstarch or corn flour
2 tbsp water
1 & 1/3 cup pineapple juice
2/3 cup rice vinegar
2/3 cup brown sugar
6 tbsp ketsup
2 tbsp soya sauce

Directions:

• In a bowl, whisk together cornstarch or corn flour and water.
• Set aside.
• In a sauce pan , combine pineapple juice, rice vinegar, brown sugar, ketchup and soya sauce and bring to boil in a medium heat. 
• Stir in cornstarch and cook until thickened.
• Remove from heat and its ready.
• You can storage it for 2 weeks in the fridge.

Enjoy!

Yummy Chocolate Cake

Yummy Chocolate Cake:

Ingredients:

3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cocoa powder (unsweeetened)
1tbsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
4 large eggs
1 1/2 cup buttermilk
1 1/2 cup warm water
1/2 cup vegetable oil
2 tsp vanilla extract
Butter and flour for coating and dasting the cake pan

Chocolate Cream Cheese / Frosting:

1 1/2 cup butter, softened
230gr cream cheese, softened
1 1/2 cup unsweetened cocoa powder
3 tsp vanilla extract
7 cups powedered sugar
1/4 cup milk l, of your choice

Directions:

• Preheat oven at 180℃.
• Butter three 9inch cake rounds , dust with flour and tap out the excess.
• Mix together flour, sugat, cocoa powder, baking soda, baking powder and salt, using mixer in a low speed, until combined.
• Add eggs, buttermilk, oil, warm water and vanilla extract. Ise the mixer again in a medium speed until smooth.
• Divide the mixture among the three pans.
• Bake for 30minutes, until a toothpick inserted in the middle of cake and its come out absolutely clean.
• Cool for 15 minutes and then turn out the cakes, and allow to cool completely..

Chocolate cream / frosting:

• In a large bowl beat together butter and cream cheese until fluffy. Use the mixer again for best results if you want.
• Add cocoa powder and vanilla extract. Beat until combined.
• Beat in powdered sugar, add milk, and then the frosting should be very thick. 
• Put the Chocolate cream between the cakes and then add the rest in whole cake.

Enjoy!!

Chicken breasts filling with Philadelphia cream cheese

Chicken filling with Philadelphia:

Ingredients:

4 chicken breasts

150 gr Philadelphia, (or a cream cheese of your choice)

3 bell peppers, chopped

2 tbsp fresh basil, chopped

Salt

Black Pepper

Description:

• Pre-heat the oven to 180⁰C.
• In a bowl add the Philadelphia Cream Cheese, the bell peppers, fresh basil, Black pepper and mix them very well.
• Place the chicken  on a chopping board, Open the fillet and spread a quarter of Philadelphia mixture, over each chicken breast.
• Pop into a non-stick baking dish and roast in the oven for 30 minutes. 
• Serve with rice or vegetables.

Enjoy! 

Sweet and Sour Chicken

Sweet and Sour Chicken:


Ingredients:

1 kg Chicken breasts, chopped in cubes or stripes
15 garlic cloves, chopped
1 tbsp Ginger Paste
1 tbsp Corn flour
1 egg
1 cup pineapple, diced
1 cup carrots, diced
1 cup Chinese cabbage, diced
1 cup red, green, yellow bell peppers, diced
1 tbsp light soya sauce
1 tbsp Vegetable oil
1 cup onions chopped
2 tbsp tomatoe sauce
Salt
Black Pepper


Directions:

• Marinade the chicken, in marinade if garlic, ginger paste, corn flour along with soya sauce, salt and black pepper.
• In a Wok or a big pan put some oil, saute the carrots, the cabbage, bell peppers and onions, add the tomatoe sauce, until slight boil.
• In another pan, fry the chicken and add to the pan with the Saute vegetables and set to simmer.
• Serve with rice.

Enjoy!

Chicken with beer

Chicken with Beer:



Ingredients:

6 chicken breast
1 1/2 bottle of beer ( you choose what beer you prefer)
3tbsp honey
1 1/2tbsp dijon mustard
5 cloves of garlic, copped
1 onion, chopped
1 tsp Corn Starch
1/2 cup fresh parsley, chopped (optional)
1/2 tsp oregano
Salt
Black pepper

Directions:

• Preheat oven to 180⁰C.
• In a large bowl, combine the beer, honey, mustard, corn starch and garlic, Whisk it together until the ingredients are dissolved.
• In a baking dish, pour the beer mixture.
• Season your chicken breasts with salt pepper and oregano on both sides and add them to the baking dish. (you can leave your chicken breasts in the marinate for 30 minutes or 1 hour)
• Bring the baking dish to the oven, and roast for 45 minutes, turn the chicken breasts from the other side and let it roast for 45 minutes more, or until chicken is golden brown.
• Serve. If you want you can serve it with chopped fresh parskley.

Enjoy!