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RereRini

50, female

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Posts: 219

Re: Snickerdoodles!

from RereRini on 06/17/2019 05:11 PM

Yummies, me wants!

Dix Love,

RereRini


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RereRini

50, female

  Royal

† Content Creator † † Sponsor † † Ambassador †

Posts: 219

Pork belly with vegetables in the oven

from RereRini on 06/17/2019 04:23 PM

Ingredients:
1 1/2 kg pork belly slices
4 zucchini, sliced
1 eggplant, sliced
1 green pepper, sliced
5 big potatoes, cut in cubes
4 big onions, thickly sliced
6 garlic cloves, thickly chopped
5 ripe tomatoes or 500 gr cherry tomateos, cut in two
Dried thyme
Salt
Pepper
1 glass olive oil

Preparation:
In a baking pan, we add all the chopped vegetables, the salt, the pepper, the thyme and the olive oil and mix well.  We add the pork belly slices (or any other meat we might have) and we mix with all the ingredients well.  We cook in middle position, in a 200C oven, for about 2 hours.

Itadakimasu!

br.jpg

Dix Love,

RereRini


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RereRini

50, female

  Royal

† Content Creator † † Sponsor † † Ambassador †

Posts: 219

Re: Lemon cubes

from RereRini on 06/10/2019 09:20 PM

It sounds interesting and very refreshing with all this lemon.  Thank you for the suggestion!

Dix Love,

RereRini


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RereRini

50, female

  Royal

† Content Creator † † Sponsor † † Ambassador †

Posts: 219

Octopus stew with pasta

from RereRini on 06/10/2019 11:57 AM

Ingredients:
1 kg fresh or frozen octopus (or octopus pieces)
2/3 cup olive oil
1 chopped onion
1 bay leaf
400 grams chopped tomatoes (can be canned)
2 teaspoons tomato paste
½ cup white wine
500 grams. macaroni
salt/pepper

Preparation:
We place the octopus in a large pot and heat, add a bit of water, the octopus itself will release water. We let it simmer for about 20 minutes. The octopus will shrink and curl.  We remove octopus from pot and save the octopus water. We cut into small pieces about 2cm and we set aside.  In another pot we sauté the onion until translucent, add the octopus pieces and continue sautéing for a few more minutes.  We add the tomatoes, the tomato paste and about 1 1/2 cup water (it can be the octopus water depending on the strength of flavor we want) and the wine.  We cover and let it simmer for about 40 minutes.  We add the pasta and let it cook for about 12 minutes until pasta is done.

Notes
*We can also cook the pasta separately. Greek dishes tend to cook pasta more and not al dente, so we may wish to cook the pasta al dente separately and then mix it with the sauce. It won't have as much octopus flavor though, since in the original version the pasta cooks with the octopus.
*In the traditional cookbooks they recommend that octopus should not be cooked with salt. I am not sure of the reason, but that is just fine like that as we can add the salt afterwards in the recipes.

Itadakimasu!

htapodi-makaroni.jpg

Dix Love,

RereRini


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RereRini

50, female

  Royal

† Content Creator † † Sponsor † † Ambassador †

Posts: 219

Briam (mixed roasted vegetables)

from RereRini on 06/09/2019 09:22 AM

Ingredients:
1 kg ripe tomatoes, peeled and sliced
1/2 kg potatoes, sliced
1/2 kg aubergines, sliced
1/2 kg courgette, sliced
3/4 cup olive oil
1 red onion, sliced
2 cloves of garlic, finely chopped
2 tbsps chopped parsley
salt and freshly ground pepper

Preparation:
We start by preparing our vegetables.  We peel and cut the potatoes in slices. We wash thoroughly the courgettes and the aubergines and slice into 1cm slices. Alternatively we can cut the vegetables in chunks. We peel the tomatoes and we cut into thin slices. (You can also use green bell peppers).  We take a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep.  We layer the bottom of the pan with sliced tomatoes and season. We place on top the sliced vegetables and season well. We sprinkle with the onion and garlic and top with the rest of the tomatoes. We season well, we garnish with chopped parsley and drizzle with olive oil.  We cover the briam with aluminum foil and we bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours.  We uncover the briam halfway through cooking time, we toss the vegetables and continue baking until nicely coloured.  We serve this traditional briam dish with salty feta cheese and lots of bread.

Itadakimasu!


Delicious-Briam-recipe-Greek-mixed-Roasted-Vegetables-21-1024x719.jpg

Dix Love,

RereRini


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RereRini

50, female

  Royal

† Content Creator † † Sponsor † † Ambassador †

Posts: 219

Re: Zucchini and potatoes stew

from RereRini on 06/09/2019 02:35 AM

It is a lovely summer dish!

Dix Love,

RereRini


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RereRini

50, female

  Royal

† Content Creator † † Sponsor † † Ambassador †

Posts: 219

Re: Quinces in thick syrup

from RereRini on 06/09/2019 02:34 AM

Am really glad I did!!!

Dix Love,

RereRini


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RereRini

50, female

  Royal

† Content Creator † † Sponsor † † Ambassador †

Posts: 219

Zucchini and potatoes stew

from RereRini on 06/07/2019 11:01 AM

Ingredients:
1 kg small zucchini, cut in 2 or 3 slices, depending on the size
500 grams small potatoes, cut in 2 or 4, depending on the size
2 spring onions, finely cut
1 big onion, cut in cubes
Parsley, finely cut
Anis, finely cut
1/2 cup olive oil
2 cloves garlice, finely cut
salt 
pepper
1/2 lemon
Optional: We can add thickly cut carrots or red/orange peppers


Preparation:
In a cooking pot, we put the olive oil, the onions, the garlic, the parsley, the anise and we slightly saute.  Then we add the thickly cut zucchini and the thickly cut potatoes, we toss a bit and we add the salt, the pepper and a little water to cover and let them boil.  After they have cooked well, before we turn the cooking stove, we add the lemon juice and we let food on the hot stove.  It can be served with lots of feta cheese and fresh bread.

Itadakimasu!

zucchnipotatoes.jpg

Dix Love,

RereRini


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RereRini

50, female

  Royal

† Content Creator † † Sponsor † † Ambassador †

Posts: 219

Quinces in thick syrup

from RereRini on 06/06/2019 10:32 PM

An easy and mouth watering winter dessert that will make you miss summer less...

Ingredients:
3 quinces, cut in halves, cores and seeds scooped out with a spoon but kept aside
2 tbsps sugar, for each half of the quinces
1-2 cinnamon sticks
6 cloves, one per each half
1 - 1 1/2 cup water for the pan

Preparation:
We place the quinces halves with cut sides up in the cooking pot adding 2 tbsps of sugar on each one of them.  We add the water to keep the quinces from sticking to the bottom.  Finally, we add the cinnamon sticks, the cloves.  We cook in low heat for 1 1/2 to 2 hours.  We can serve with whipped cream with walnuts sprinkles or strained yogurt.


quinces.jpg

Dix Love,

RereRini


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RereRini

50, female

  Royal

† Content Creator † † Sponsor † † Ambassador †

Posts: 219

Re: Advocaat (dutch Egg liquor)

from RereRini on 06/06/2019 08:12 PM

Maybe you can give us the recipe?  I love advocaat in winter!

Dix Love,

RereRini


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