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!!

Eggplant and Tomato Orzo Pasta

Eggplant and Orzo pasta:

Ingredients:

Roasted eggplant
1 medium eggplant, slice into cubes
2 tbsp. olive oil
Salt
Black pepper

Roasted Tomatoes
1 cup cherry tomatoes, sliced
1 tsp. olive oil
Salt
Black pepper


250gr. Whole Wheat Orzo
1/3 cup feta cheese, chopped
1/4 cup fresh basil, chopped


Lemon Garlic dressing:

2 tbsp. olive oil
1 tbsp. lemon juice
2 cloves garlic, minced
1/8 tsp. red pepper flakes
Salt
Black pepper

Directions:

• Preheat oven to 200℃ with one rack in the middle of the oven and the other rack in the upper third of the oven. Line 1 large, rimmed baking sheet and 1 small, rimmed baking sheet with parchment paper for easy cleanup.
• On the large baking sheet, toss the cubed eggplant with 2 tablespoons olive oil and a sprinkle of salt and pepper. Arrange the eggplant in a single layer. Roast on the middle rack until the eggplant is tender and deeply golden on the edges, about 15-20 minutes, tossing halfway.
• On the smaller baking sheet, toss the halved tomatoes with 1 teaspoon olive oil and a sprinkle of salt and pepper. Wait to place the pan of tomatoes on the top rack until you return the eggplant to the oven after tossing. Roast until the tomatoes are tender and a little wrinkled, about 10-12 minutes.
• Bring a large pot of salted water to boil. Add the orzo, give it a stir and cook until al dente, about 9 minutes. Reserve about 1 cup cooking water, then drain the orzo and transfer it to a large serving bowl.
• To prepare the dressing, whisk together the olive oil, lemon juice, garlic, salt, red pepper flakes, and freshly ground black pepper. Drizzle it over the warm orzo and toss to coat. Add the roasted eggplant, tomatoes, feta, basil, parsley, and pine nuts. Toss to combine. If the pasta seems dry, add a couple of tablespoons of the reserved pasta cooking water and/or a little more olive oil. Season to taste with additional salt and pepper.
• Ready to Serve.

Enjoy!

Tomato Pesto Spaghetti with Zucchini Noodles

Tomato Pesto Spaghetti with Zucchini Noodles:

Ingredients:

Whole grain spaghetti

1 large zucchini

Pesto:

2/3 cup walnuts
4 cups cherry tomatoes
2 tbsp. olive oil
1/4 cup oil-packed sun-dried tomatoes
2 garlic cloves, chopped
1/2 tsp. lemon zest
2 tbsp. lemon juice
1/4 tsp. red pepper flakes
1/4 tsp. salt
black pepper

Garnishes:

1/2 cup basil leaves
Freshly grated parmesan cheese
Olive oil


Directions:

• Bring a large pot of salted water to boil for the spaghetti.  Cook the pasta until al dente, according to package directions.  Turn the zucchini into noodles.
• Toast the walnuts. In a medium skillet over medium heat, cook the walnuts, stirring occasionally, until they smell nice and fragrant, about 5-7 minutes. Set aside to cool.
• Cook the cherry tomatoes: In a large saucepan over medium-high heat, combine the cherry tomatoes, olive oil and a pinch of salt. Cover the pot and cook, stirring occasionally, until the tomatoes have burst open and they are cooking in their own juices
• In a food processor, combine the walnuts, half of the cooked tomatoes, sun-dried tomatoes, garlic, lemon zest, 1 tablespoon lemon juice, red pepper flakes, ¼ teaspoon salt and several twists of freshly ground black pepper. Blend until the mixture is pretty smooth, then season to taste with additional lemon juice, salt and/or pepper.  Blend again.
• Pour the pesto over the spaghetti and toss to combine. If you’ll be consuming this dish in one sitting, go ahead and toss in all of the zucchini noodles.  
• Pour the rest of the cherry tomatoes on top of the dish, and sprinkle the basil over them. Toss gently, and divide the mixture into bowls. Top individual bowls with Parmesan or nutritional yeast, if you’d like, and a light drizzle of olive oil.

Enjoy!

3 Christmas Treats Ideas:

3 Christmas Treats Ideas:


Peppermint Barks:

Ingredients:

300gr milk chocolate, chopped
300gr white milk chocolate, chopped
1/2 tsp. peppermint extract
8-10 candy canes, crushed

Directions:

• Line a baking sheet with parchment paper. Fill the bottom of a large pot with water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add semi-sweet chocolate and stir occasionally until chocolate has melted. Pour into prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes. 
• Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. Pour over set semi-sweet chocolate then top immediately with candy canes. Refrigerate until set, about 20 minutes. 
• Cut into the shapes we want.  

Cookie Truffles:

Ingredients:

15 baked sugar cookies

1 block cream cheese, softened to room temperature

1 tsp. vanilla extract

Pinch of salt

2 tsp. coconut oil

1 1/4 cup white chocolate chips

Springles for garnish

Directions:

• Line a small baking sheet with parchment paper. In a large food processor, process cookies until sandy. Alternatively, place cookies in a large resealable plastic bag and use a wooden spoon to crush cookies into crumbs. 
• In a large bowl, stir to combine crushed cookies, cream cheese, vanilla, and salt. Using a small cookie scoop, form cookie mixture into small balls and place on the cooking sheet. Repeat until all mixture is used and place the baking sheet in the freezer for 10 minutes.
• Mix coconut oil with white chocolate chips. (In the microwave or with the traditional way).  Until the white chocolate is completely melted.
• When the balls are chilled, dip them in the chocolate and place back on the cooking sheet. Decorate immediately with sprinkles.
•  When all truffles are dipped and decorated, return to freezer for 10 more minutes to set.

Christmas Cookies:

Ingredients:

1 1/2 cups powdered sugar

1 cup butter, softened

1 tsp. vanilla extract

1/2 tsp. almond extract

1 egg

2 1/2 all-purpose flour

1 tsp. baking soda

1 tsp. cream of tartar

candy sprinkles, nonpareils or colored sugars, if desired

Frosting:

2 cups powdered sugar

1/2 tsp. vanilla extract

2 tbsp. milk

Directions:

• In a large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract, and egg until well blended. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate at least 3 hours.
• Heat oven to 180°C. Divide dough in half. On lightly floured, cloth-covered surface, roll each half of dough 1-2 cm thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with the end of a plastic straw. Place on ungreased cookie sheet.
• Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In a medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired.
•  Frost and decorate cookies as desired with frosting and colored sugars.

Enjoy!

Vanilla Chocolate Chip Cake

Vanilla Chocolate Chip Cake:

Ingredients:

2 cups all-purpose flour
2 cups sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup water
3/4 cup oil
1 tbsp vanilla extract
2 eggs
1 cup mini chocolate chips


Directions:

• Heat oven to 180℃.  Line a 13 x 9-in. or 15 x 10 x 1-in. baking pan with nonstick foil.
• Mix flour, sugar, baking powder and salt in a large bowl with a whisk until blended.  Whisk milk, water, oil, vanilla and eggs in  a bowl.
• Make a well in the flour mixture.  Gradually pour milk mixture into flour mixture, whisk until blended. Stir in chips.
• Divide batter into pan. Bake 25-35 minutes.
• Cool cake in pan on wire rack 30 minutes.  Remove for pan, remove foil, and cool completely.
• Add 1 cup unsweetened cocoa powder to dry ingredients.  Increase water to 1 cup and omit eggs.  Prepare and bake as directed.
• Make a well in the flour mixture. Gradually pour milk mixture into flour mixture, whisk until blended (some small lumps may remain). Stir in chips.

Enoy!!!

Chili Sesame and Honey Chicken

Chili, Sesame and Honey Chicken:

Ingredients:

12 Chicken thighs, boneless and skinless
2 tbsp soya sauce
1 tbsp sesame oil
thumb-sized piece ginger, grated
4 onions, sliced

for the glaze:

4 tbsp Chili paste or Chili Sauce
2 tbsp Honey
1/2 lime juice
1 tbsp soy sauce
1 tsp sesame oil
2 tbsp sesame seeds


Directios:

• Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it’s packed onto the skewers tightly. Chill until you’re ready to cook. Mix the ingredients for the glaze.
• Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long – the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
• Once the glaze has been used up and the chicken is cooked through (it’ll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.

Enjoy!!

Apple Pie

Apple Pie:

Ingredients:

1 recipe pastry for 22 cm double crust pie
1/2 cup unsalted butter
3 tbsp all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
1 tbsp cinnamon
8-9 big apples , peeled, cored and sliced


Directions:

• Preheat oven to 220℃. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar and cinnamon, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a latticework crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 175℃. Continue baking for 35 to 45 minutes, until apples are soft.

Enjoy!!

Sweet and Sour Pork Tenderloin

Sweet and Sour Pork Tenderloin:

Ingredients:

600 gr pork tenderloin, cut into cups or stripes
2Bell Peppers
Salt
Black pepper
1/3 cup ketchup
1 can pineapples with juice
1/3 cup rice vinegar
2 tbls brown sugar
4 cloves garlic, minced
2 tsp hot chili sauce
1 tsp soya sauce
1 pinch red pepper flakes
1 tbsp vegetable oil
1 tsp butter
1/4 cup chopped onion
plus 1 tbsp chopped onions

Directions:

• Cut tenderloin into cubes or stripes. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
• Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
• Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
• Return skillet to medium heat. Stir butter into hot pan.  When butter melts and starts to brown, stir in pineapple chunks.  Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
• Stir in ketchup mixture and 1/4 cup green onion (white parts).  Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
• Return pork to skillet.  Cook, stirring, until pork is heated through.  Garnish with 2 tablespoons green onion tops.

You can serve with rice.

Enjoy!