Sponge Cake Vanilla with chocolate cream and nectarines

Sponge cake vanilla with chocolate cream and nectarines:

Ingredients:

Sponge Cake:

4 large eggs
350gr granulated sugar
1 cup milk
112gr unsalted butter
1 tbsp vanilla extract
1 ½ cup all-purpose flour
2 tsp baking powder
½ tsp salt

Chocolate buttercream:

1 1/2 cups salted butter, softened to room temperature
3 cups powdered sugar
3/4 cup unsweetened cocoa powder
2 tsp vanilla extract
3 tbsp heavy whipping cream

Directions:

Sponge cake:

• In the bowl of your mixer combine the eggs and sugar over a double boiler and whisk with a hand whisk until the sugar has dissolved slightly.
• On high-speed whip to ribbon stage.
• The eggs will take 5-8 minutes to reach the ribbon stage,
• In the meantime combine the milk and butter on the stovetop and melt to just under a boil.
• Add the vanilla extract.
• Take out 2 cups of the cake batter into a separate mixing bowl, and with a hand, whisk add the hot milk butter into that. Whisk.
• Add it back into the remaining batter in the mixer bowl.
• Pour batter between the two prepared pans
• Bake in preheats oven (170℃), for 20-30 minutes.

Chocolate buttercream:

• In a large mixing bowl, beat together the butter and powdered sugar until the butter is light and fluffy, about 2-4 minutes.
• Add the cocoa powder and vanilla extract and beat, scraping down the sides as needed until there are no streaks of white.
• Add 3 tbsp of heavy cream and whip the frosting, until fluffy.
• Taste the frosting and add more powdered sugar if you like it sweeter.
• Place 1 layer, flat side up, on a plate. With a knife or spatula, spread with the frosting, nectarines and chocolate sprinkles.

Enjoy!

Stuffed Zucchini Boat and Chicken with Lemon

Stuffed Zucchini Boat and Chicken with Lemon:

Ingredients:

Zucchini:

4 medium zucchini
1-2 carrots, grated
1 onion, finely chopped
1 tsp garlic, minced
1 tomato, chopped
Salt
Black pepper4
Cheese of your choice ( sliced or  shredded)


Chicken with Lemon:

4 Chicken breasts, into cubes
1 onion, finely chopped
1 bell pepper, chopped
Salt
Black Pepper
1 tbsp all-purpose flour
Lemon Juice (as much as you want)
Salt
Black Pepper
1 tsp sugar

Directions: 

Zucchini:

• Preheat the oven to 180℃. Coat a large baking pan with cooking spray, or 1 tbsp olive oil.
• Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
• Heat olive oil in a pan over medium heat. Add the onions, garlic, carrots for 2 minutes, breaking up the zucchini meat and the tomato for 2-3 more minutes.
• Add salt and black pepper.
• Pour the meat mixture evenly into the zucchini shells/boats.
• Put them into the oven for 8 minutes.
• Add the cheese, and back to the oven for 1 minute, or until the cheese is melted.

Chicken with Lemon:

• In a bowl, add flour, lemon, salt, black pepper, and sugar.
• In a large skillet over medium heat, heat oil.  Add chicken and cook until cooked.
• Remove chicken, and add on the skillet the bell pepper and the onion.
• Add the chicken back to skillet.
• Add the lemon mixture and cook for 2-3 minutes.

Enjoy!

Pasta with Shrimps and Ouzo

Pasta with Shrimps and Ouzo:


Ingredients:

500gr Shrimps, peeled
250gr Pasta ( I choose Penne Regate this time )
Tomato Sauce
1 Onion, finely chopped
2 garlic cloves, minced
2 tbsp carrots, chopped (optional)
2 tbsp frozen corn (optional)
Olive oil
1/4 cup Ouzo
1 tsp spearmint
½ tsp sugar
Salt
Black Pepper
Parsley


Directions:

• Add the olive oil in a large frying pan and place over medium heat. Once hot, add the onion, stir for 3-4 minutes, until soft golden.
• Add the garlic, corn, carrots and the tomato sauce, and lower the heat.
• After 1-2 minutes, add the shrimps, and increase the heat to medium, stir and add the Ouzo.
• Cook 3-4 minutes, until the alcohol has evaporated.
•  Remove from heat, add the parsley, salt, and pepper.

• Boil the pasta for 1 minute less than the directions on the package state.
• Drain, keeping some of the pasta water.
• Add the pasta to the pan with the shrimp, adding 5 tbsp from the water they were cooked.
• Mix with tongs to coat the pasta with the sauce and serve.
• You can also add a little halloumi grated.

Enjoy!

Traditional Greek mini Biftekia

Traditional Greek Mini Biftekia (like Meatballs):

Ingredients:

500gr ground pork

1 small onion, chopped

3 tbsp dried bread crumbs

1 small grated potato (optional)

1 egg

1 tsp spearmint

1 tsp dried oregano

2 tbsp fresh, chopped parsley

½ tsp salt
½ tsp black pepper


Directions:

• Add all the ingredients to a bowl, and stir with a wooden spoon or mix with your hands.
• Form each into small burger-shaped patties and place them in a pan with baking sheet.
• Preheat the oven to 180℃.
• Place them to the oven and cook on both sides, until they cooked all the way through.

Enjoy!

You can serve with fried potatoes, rice, salad, etc...

Oven Pork Steak

Oven Pork Steak:

Ingredients:

3 Pork chops
4-5 potatoes, chopped

Black pepper
Basil
Dry mint
Herbs
Salt
Mix Spices

Salad:

Tomatoes
Onion
Cucumber
Yellow bell pepper
Feta cheese
Olive oil


Directions:

• Preheat oven to 200℃. Place a large oven-safe skillet in the oven while it heats.
• Brush the pork scops with olive oil and all the herbs and spices.
• Carefully remove the hot skillet from the oven, and place the pork chops with the potatoes into the skillet.  Return the pan to the oven.
• Cook 3-5 minutes, then flip the pork chops.
• Bake the pork chops until cooked, about 12-15 minutes. (180℃)
• When the pork chops are ready, remove the skillet from the oven. 
• Transfer the pork chops to plates, or clean baking dish.  Cover with foil, and let rest for 6 minutes, before serving.

Enjoy!

Rice with shrimps and crab sticks

Rice with shrimps and crab sticks:

Ingredients:

Shrimps
Crab sticks
1 cup of rice ( I choose brown bio rice)
1 carrot, grated
1 onion, chopped
Olive oil
1 tbsp tomato juice
Black pepper
Salt
Garlic powder


Directions:

• In a pan, add the oil, crab sticks and shrimps, and cook over medium heat for about 3-4 minutes. Remove shrimps and crab sticks into a plate.
• Add the onions and carrots, and cook for 2 minutes.
• Add the rice with a little water, and the tomato juice with salt, black pepper, and garlic powder.
• Add the shrimps and crab sticks, and cook for about 2 minutes, and your meal is ready. 

Enjoy!

(tip: if your tomato sauce has intense flavor, you can add some sugar)

Sweet Chicken with rice

Sweet Chicken with rice:

Ingredients:

1 chicken breast, chopped in cubes
1 green bell pepper, chopped
1 onion, chopped
1 garlic clove, grated
1 tbsp vinegar
1 tbsp red dry wine
1½ tbsp honey
1 apple, grated
Salt
Black pepper


Directions:

• In a bowl, whisk vinegar, red dry wine and honey, set aside.
• Season chicken with salt and black pepper.
• Heat a pan (with 1 tsp olive oil) over medium heat, sear chicken breast on both sides, until golden and cooked.
• Reduce heat after searing on both sides, cover the pan with a lid and continue cooking until the chicken is cooked.
• Remove the chicken from the pan, to a plate.
• We cook the onions with garlic, apple, and the peppers until is soft golden.
• Put the chicken back to the pan with the onions and garlic, add the mix with vinegar honey and wine, until caramelized.
• Serve with rice!

Enjoy!

Pancakes

Pancakes:


Ingredients:

100gr plain flour
2 large eggs
300ml milk
1 1/2 tbsp sugar
a pinch of salt
1/2 tsp baking powder
1 tbsp vegetable oil

(fruits of your choice)


Directions:

• Put all the ingredients into a bowl, then whisk to a smooth batter.
• Set aside for 30 minutes to rest. (if you have time, or you can start cooking)
• Set a medium frying pan over medium heat and carefully wipe it with some oiled kitchen paper.
• When hot, cook for pancakes for 1 minute on each side, until golden, keeping them warm in a low oven as you go.
• Serve.

(I choose to serve them with pineapple, kiwi, honey and powdered sugar. Mmmmm delicious)

Enjoy!!