Archives : Thursday May 29th, 2014

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Thursday May 29th, 2014

Sauteed spinach

Sauteed spinach
Posted in : Main dishes, Weight loss recipes on by : fleur
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For 3-4 servings: 1.5 kg fresh spinach (well washed and chopped) / 900 g frozen spinach 1 large onion, finely chopped 3-4 cloves of garlic, finely sliced 1 tablespoon oil a slice of lemon salt and pepper, to taste Stir fry the onion in oil for 1-2 minutes. Add the spinach and very little water. Cover and simmer, stirring occasionally for about 10 minutes. Add the garlic and lemon and simmer for another 2-3 minutes. Add salt and pepper to taste. It can be served with boiled potatoes. Attention! Do not reheat the spinach! (reheating increase the nitrates)

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Tuesday May 27th, 2014

Peas and mushrooms in tomato sauce

Peas and mushrooms in tomato sauce
Posted in : Main dishes, Weight loss recipes on by : fleur
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For 2-3 servings: 500 g peas (fresh or frozen) 250 g mushrooms, sliced 1 onion, chopped 1 bell pepper, cubed/sliced 5-6 tomatoes, finely chopped (2 tablespoons tomato puree) parsley / dill, finely cut 1-2 tablespoons oil salt and pepper, to taste Stir fry the onion in oil for 2-3 minutes. Add the mushrooms, cover and stir occasionally. After 5-6 minutes, add the tomatoes (or the tomato puree dissolved in a cup of water). Continue cooking for a few minutes then add the green pepper and the peas. When vegetables are cooked add salt and pepper to taste. Garnish with parsley or dill. Serve with salad.

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Tuesday May 27th, 2014

Rosemary new potatoes

Rosemary new potatoes
Posted in : Main dishes, Side dishes on by : fleur
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For 4 servings: 1.5 kg new potatoes a garlic head, finely chopped 1 tablespoon rosemary (fresh or dried) 3 tablespoons olive oil salt and pepper Wash and boil the potatoes whole, unpeeled, for 10 minutes. Cut in half or quarters. Put the potatoes in an oven tray, add the garlic, rosemary, olive oil, salt and pepper to taste. Mix well and bake at medium heat until brown and crispy. Serve as side dish and/or with salad.

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Tuesday May 27th, 2014

Koulouria

Koulouria
Posted in : Breakfast, Desserts, Pastry on by : fleur
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For approx. 10 pieces: 500 g flour 3 teaspoons dry yeast 250 ml warm water 25 ml sunflower oil 50 g raw sugar 1/2 teaspoon salt 150 g sesame seeds Mix 2 tablespoons of sugar with the yeast in half of the amount of water. Allow to rest 10 minutes until the yeast begins to ferment. Mix all ingredients in a bowl, to obtain a dough. Knead the dough at least 5 minutes. Cover and let rise in a warm spot for at least an hour, until doubled in size. Knead the dough for another 5 minutes. Take pieces of dough and make  rolls of about. 35 cm long and 2-3 cm thick. Wet the rolls with water and
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Saturday May 24th, 2014

Sorbetto al limone (Lemon sorbet)

Sorbetto al limone (Lemon sorbet)
Posted in : Desserts on by : fleur
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For 4 servings: 250 g raw sugar 600 ml water 200 ml lemon juice zest of a lemon, grated (optional) mint  for garnish (optional) Put the water and sugar in a saucepan and boil for 5-6 minutes (do not stir!!). Allow to cool. Add the lemon juice and lemon zest and mix well. Put the mixture into a container with a lid and place it in the freezer. After about an hour remove from the freezer and stir well with a spoon (to prevent  crystals formation). Repeat the process 2-3 times. Before serving garnish with mint leaves.

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Sunday May 18th, 2014

Breaded eggplant

Breaded eggplant
Posted in : Appetizers, Main dishes on by : fleur
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For 3-4 servings: 3 eggplants, cut it into approx. 1 cm (1⁄2-inch)-thick slices 1/2 cup flour 1/2 cup soy milk 1 cup bread crumbs salt and pepper, to taste  oil for frying Mix the flour with  salt and pepper. Dredge the eggplant slices through flour, shake off the excess, dip into soy milk and finally cover evenly with breadcrumbs. Fry in hot oil on both sides until golden  brown. Serve hot with salad or garlic sauce. Note: you can also bake the eggplants in the oven for about 20 minutes.

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Friday May 2nd, 2014

Tempeh with polenta

Tempeh with polenta
Posted in : Appetizers, Main dishes on by : fleur
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For 4 servings: 300 g tempeh, cubed 7-8 cloves of garlic, mashed 6 tablespoons soy sauce chilli flakes (optional) 3-4 tablespoons oil, for frying Mix the garlic with soy sauce and chilli flakes. Pour over the tempeh and mix well. Allow 2-3 hours to marinate. Heat the oil in a pan and fry until golden-brown. Serve hot with polenta and/or pickels.

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