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RereRini

50, female

  Royal

† Moderator † † Content Creator † † Sponsor † † Ambassador †

Posts: 235

Roasted Eggplant with Tomato and Feta

from RereRini on 07/01/2019 06:28 PM

Ingredients
1 Medium Eggplant
2 Cloves Garlic, minced
3 tbsps Olive Oil
Splash White Wine, optional
250 gr Feta Cheese
1 Roma Tomato or Several Cherry Tomatoes.
1 Tsp Oregano
1/4 Tsp Red Chili Flakes, optional
Parsley, as a garnish
Red Wine Vinegar, to taste
Salt and Pepper, to taste

Preparation
:
We cut the eggplant in half and score the flesh with a sharp knife.  We remove the flesh, leaving enough to hold the skin together and using care not to pierce the skin.  We coat the interior with olive oil and season lightly with salt. Then we place the eggplant hollow side down in a baking dish. We bake for 10 minutes in a 375 degree oven, until the skin begins to soften.  In the mean time, we cube the flesh of the eggplant.  We add the olive oil and garlic to a pan over medium heat and saute until it begins to brown.  We add the eggplant, splash of white wine, oregano and chili flakes.  We cook until the eggplant softens (but does not become mushy).  We remove the eggplant skins from the oven and stuff with the eggplant mixture. We return to the oven and cook for another 10 - 15 minutes. When the eggplant skin softens we remove it from the oven.  We top with the cheese and tomato and sprinkle with oregano and we broil until the cheese begins to brown.  We sprinkle with parsley and serve with red wine vinegar.

Itadakimasu!

roasted-eggplant-feta.jpg

Dix Love,

RereRini


Reply Edited on 07/01/2019 06:29 PM.

RereRini

50, female

  Royal

† Moderator † † Content Creator † † Sponsor † † Ambassador †

Posts: 235

Re: Easy spicy sweet red pepper salad

from RereRini on 06/29/2019 01:35 AM

Am sure you will love it with fresh bread!

Dix Love,

RereRini


Reply

RereRini

50, female

  Royal

† Moderator † † Content Creator † † Sponsor † † Ambassador †

Posts: 235

Easy spicy sweet red pepper salad

from RereRini on 06/29/2019 12:20 AM

Ingredients:
500 grams soft feta cheese
3 garlic cloves
6 sweet red peppers (canned)
1 tbsp kayenne pepper
1/2 cup olive oil

Preparation:
We strain well the sweet red peppers on absorbent kitchen paper.  We add all the ingredients in the mixer bowl with the lancets.  We mash the ingredients and we put it in the fridge to cool.  It is imperative that the feta cheese we use is soft and moist.

Itadakimasu!


pikantikh-piperosalata.jpg

Dix Love,

RereRini


Reply

RereRini

50, female

  Royal

† Moderator † † Content Creator † † Sponsor † † Ambassador †

Posts: 235

Vezir salad spread (turkish recipe)

from RereRini on 06/27/2019 06:05 PM

Ingredients:
1 cup walnuts
2 cups parsley
1 tbsp tomato paste
2-3 garlic cloves
2 tbsp extra virgin olive oil
1 tsp cumin
½ juiced lemon
Salt and pepper to taste

Preparation:
We blend everything together making sure to keep some of the texture of the walnuts.  We serve with fresh bread.

Itadakimasu!

vezir.jpg

Dix Love,

RereRini


Reply

RereRini

50, female

  Royal

† Moderator † † Content Creator † † Sponsor † † Ambassador †

Posts: 235

Simple cake

from RereRini on 06/24/2019 01:12 AM

Ingredients:
500 grams self rising farina
250 grams butter or margarine
440 grams sugar
5 eggs
260 ml milk
1 tsp baking powder
Vanilla or orange zest

Preparation:
We beat the butter and gradually we add the sugar till mixture gets fluffy.  We add the eggs one by one and continue the beating for another 3 minutes.  Gradually we add the farina inside of which we have mixed the baking powder and the milk along with the vanilla or orange zest and mix lightly.  We butter and flour a baking tin.  We bak in medium preheated oven for 1 hour.  We let it cool, we can add sugar powder.

Itadakimasu!


cake.png

Dix Love,

RereRini


Reply

RereRini

50, female

  Royal

† Moderator † † Content Creator † † Sponsor † † Ambassador †

Posts: 235

Re: Stained glass cake

from RereRini on 06/23/2019 11:33 PM

You gave me a perfect idea for the filling!

Dix Love,

RereRini


Reply

RereRini

50, female

  Royal

† Moderator † † Content Creator † † Sponsor † † Ambassador †

Posts: 235

Re: Snickerdoodles!

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

Yummies, me wants!

Dix Love,

RereRini


Reply

RereRini

50, female

  Royal

† Moderator † † Content Creator † † Sponsor † † Ambassador †

Posts: 235

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


Reply

RereRini

50, female

  Royal

† Moderator † † Content Creator † † Sponsor † † Ambassador †

Posts: 235

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


Reply

RereRini

50, female

  Royal

† Moderator † † Content Creator † † Sponsor † † Ambassador †

Posts: 235

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


Reply
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