Roast potatoes

For me there is no better comfort food than potatoes baked in the oven, maybe it is because it belongs to sweet and delicious carbs or because it has to do with the recollection of the warmth you felt during Sunday’ s lunch at home with the loved ones, where the baked potatoes always accompanied food on the table.

Baked potatoes it is then for today, a simple and yet delicious meal. Juicy, crusty, sour, herbal, spicy, aromatic, cherished.

Continue reading “Roast potatoes”

Schnitzel from tenderloin with mushroom sauce and traditional kouskous from Thessaloniki

4 schnitzel from tenderloin
For the schnitzel coating:
2 eggs or a large one
coarse sea salt
red pepper flakes
(whisk all the above in a bowl and coat both schnitzel sides)
extra virgin olive oil for frying
(Heat the frying pan on maximum temperature and then fry the schnitzel on medium heat until  golden browned)
breadcrumbs for coating
For the sauce:
4-5 mushrooms cleaned with a damp cloth and sliced
2 teaspoons organic mustard
200 gr milk cream
(Saute mushrooms first and then add the cream and mustard and stir continuously for 1-2 minutes on low temperature until sauce thickens a bit.)
extra virgin olive oil for sautéing the mushrooms- 2 tablespoons
for 6-7 minutes boil the traditional kouskous, drain them and add extra virgin olive oil
Bon appetit!

Μαρμελάδα σταφύλι


Ρόγες σταφυλιού ανεξαρτήτως χρώματος (βιολογικό), αγίγαρτο, πλυμένο

Ζάχαρη καστανή όση χρειαστεί για να σκεπάσει τα σταφύλια μου

Χυμός από μισό lime

1 ξυλάκι κανέλας

Εκτέλεση συνταγής:

Τοποθετώ σε ένα βαθύ τηγάνι τις πλυμένες ρόγες σταφυλιού ώστε να καλυφθεί ο πάτος του σκέυους μου και περιχύνω με καστανή ζάχαρη, αν έχω επιπλέον ρόγες γεμίζω και δεύτερη στρώση και προσθέτω ζάχαρη. (προσοχή, δεν καλύπτω τα φρούτα μου με τη ζάχαρη)

Όταν τελειώσω με τις στρώσεις του φρούτου και της ζάχαρης ρίχνω το χυμό λεμονιού ή lime και το ξυλαράκι της κανέλας και το αφήνω να σταθεί σκεπασμένο στον πάγκο της κουζίνας μου για τρία τέταρτα περίπου. Αν τα σταφύλια μου ήταν ώριμα, θα αρχίσουν να βγάζουν τα υγρά τους, αν όχι, αυτό θα γίνει με τη βράση.

Σε μέτρια θερμοκρασιά φέρνω το σταφύλι μου σε βρασμό και ανακατεύω συνεχώς για να μην κολλήσει στο κατσαρολάκι. Σε ένα εικοσάλεπτο, όταν αρχίσει να παφλάζει δημιουργώντας μεγάλες φουσκάλες, είναι έτοιμο. Ή όταν δημιούργεί ένα καθαρό αυλάκι το κουτάλι σέρνοντάς το στον πάτο της κατσαρόλας. Προσοχή, δεν το βράζω πολύ για να μη γίνει καραμέλα και δεν μπορώ να το αλείψω εύκολα στο ψωμί μου. (Αν κατά λάθος σας γίνει σφιχτό σαν καραμέλα είναι εξίσου νόστιμο.) Απομακρύνω το ξυλάκι κανέλας στα μισά του χρόνου βρασμού.20160816_222739 20160816_222814 20160816_224207 20160816_225107 20160816_235040   20160816_23533920160816_235404 grape3 grape4

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Καλή σας όρεξη!


Ψαρονέφρι με sauce μανιταριών συνδυασμένος με πουρέ


1 κομμάτι ψαρονέφρι κομμένο σε ισομεγέθεις μεριδούλες

4 πατάτες μέτριου μεγέθους βιολογικές, καθαρισμένες και κομμένες σε μικρά κομμάτια

1 πιπεριά πράσινη βιολογική, μεγάλο μέγεθος, πλυμένη και κομμένη σε μεγάλες λωρίδες

3-4 καρότα βιολογικά καθαρισμένα και κομμένα στα 2

4-5 μανιτάρια πλυμένα και κομμένα σε χονδρές λωρίδες

χυμός lime (1/3 του lime)

1 κ. μουστάρδα βιολογική


θαλασσινό χονδρό αλάτι


έξτρα παρθένο ελαιόλαδο

100 γραμμάρια κρέμας γάλακτος


Μαρινάρω το ψαρονέφρι μου άφού το έχω κόψει σε μερίδες σε έξτρα παρθένο ελαιόλαδο, το χυμό του lime, τη μουστάρδα, το θυμάρι, το αλάτι και το μπούκοβο.

Σε ένα κατσαρολάκι βράζω για ένα δεκάλεπτο τις πατάτες και τα καρότα μου. Αφού βράσουν και τα στραγγίσω, κρατάω λίγο νερό στην κατσαρόλα μου και προσθέτω λίγο έξτρα παρθένο ελαιόλαδο και 1 κουταλιά της σούπας κρέμας γάλακτος, αλάτι και μπούκοβο ή πιπέρι. Χτυπάω τον πουρέ μου με έναν πολτοποιητή χειρός.

Σε μία κατσαρόλα προθερμαίνω το έξτρα παρθένο ελαιόλαδό μου στο δυνατό και τοποθετώ τις μεριδούλες ψαρονέφρι να εφάπτονται καλά από τη μία τους πλευρά στον πάτο της κατσαρόλας. Προσθέτω από πάνω τα κομμάτια πιπεριάς και τα μανιτάρια. Κατεβάζω τη θερμοκρασία στο μέτριο και σε ένα πεντάλεπτο γυρίζω το ψαρονέφρι να ψηθεί και από την άλλη πλευρά. Σε 5-10 λεπτά έχω ξαναγυρίσει το ψαρονέφρι μου πλευρά και προσθέτω στο τέλος την κρέμα γάλακτος. Ανακατευώ όλα τα υλικά και το φαγητό μας είναι έτοιμο.

Καλή σας όρεξη!20160919_154431 20160919_160915  20160919_161108   20160919_16253320160919_16251320160919_16093620160919_162524  20160919_16315520160919_163112 20160919_163457 20160919_164300


Noodles with vegetable


1 package Noodles

4-5 small organic tomatoes, sliced in half

organic fresh green beans (or frozen organic)

green peppers chopped (bio)

red pepper sheeds


sea salt

2 table spoons organic tahini

extra virgin olive oil


Boil water in a pot and when it is boiled, remove it from the stove and soak the noodles for 1 minute in it. Then drain them, keeping only some boiled water in the pod. In a large frying pan we saute our vegetables for a while. Lastly we add the noodles and the organic tahini and combine all the ingredients.

Serve on a platter and good appetite!

Recipe for 4 people

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Pork steaks in the oven

20160906_161942 20160906_162506 20160906_173726 20160906_174608Smear on your pork steaks organic mustard-each side, sea salt, pepper, organic garlic flakes, organic oregano, thyme, lemon juice-organic, extra virgin olive oil and wrap each steak in parchment paper and place them in a deep baking pan . In a preheated oven bake your steak (with resistors upside down) at 190 degrees Celsius for 75 minutes. Your meat, wrapped in parchment paper, is going to be cooked evenly and get very tender.

For garnish, mix in a bowl greek sheep’s yogurt, mustard(bio)- 1 tablespoon- and a pinch of red pepper flakes (boukovo). Lastly, add fresh, chopped green horn peppers.

Bon appetit!

cocoa – coconut custard

200 g. coconut milk (cooking cream)

4 Tbsp. Cornstarch (cornflour)

2 tablespoons cocoa powder

one cup of cow’s milk

4 tablespoons brown sugar

Mix in a bowl the cornflour, the cocoa, some coconut cream and a bit of milk until dissolved completely.

In a pan, at moderate to low temperature, warm up the rest of the cream and milk and then dissolve sugar in there. Stir constantly to prevent milk from sticking. Just before it starts to boil, remove the pan from heat and pour in the contents of the cup with the dissolved cornflour and keep stirring with a whisk until the texture of our custard gets thick enough to our liking.

Serve in 4 small bowls before the custard reaches room temperature. Eat your custard after cooling down or it store in the refrigerator, either way it’s gonna be delicious.

Bon appetit!

easy and tasty homemade fig jam

We wash our ripe figs and throw away those that have soured. Peel the figs, unless their skins are too soft. Place them in a large pan and sprinkle them with brown sugar and the juice of half a lime. Let tour figs covered for half hour to three quarters. Stir your figs over medium heat to prevent them from sticking on the pan, whenever necessary.

In twenty minutes  your homemade jam is ready! You will understand that it is ready when the seethering bubbles get too big and when you are able to drag with your wooden spoon a “corridor” to the bottom of your pan.
Store your jam in the refrigerator covered for 2 weeks.
Bon appetit !!!

Stuffed peppers and tomatoes with minced meat, vegetables and groats (bulgur)

Summertime and we enjoy fresh vegetables following this recipe:
1 kg minced meat
1 baking pan peppers and tomatoes for stuffing
200 gr. bulgur
6-7 small zucchini, chopped
Extra virgin olive oil 1.5 cup of tea
2 cups water
3-4 potatoes peeled and chopped
2 onions (purple) whole to cook together with potatoes
1 white onion, chopped
dried oregano
garlic flakes
tomato puree
sea salt
smoked paprika
Mix all the ingredients except groats, extra virgin olive oil, water and purple onions in a pan, add half a cup of olive oil and begin to roast the minced meat, stirring gradually. Once the meat is fast ready, add the tomato puree, water and bulgur and continue mixing. As soon as the bulgur softenes, withdraw the pan from stove.
Stuff the tomatoes and the peppers. Add sea salt, smoked paprika, 1 cup water and the rest of extra virgin olive oil and for the potatoes add dried oregano, sea salt, paprika(and here extra virgin olive oil as well).
In preheated oven bake for 1 hour at 180 degrees Celsius.
If the potatoes are not browned, remove the staffed peppers and tomatoes in a platter and continue baking the potatoes.
Bon appetit!
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Kourabiedes- a greek Christmas dessert



3 cups cow milk butter in room temperature

2 egg yolks

3 soup spoons powdered sugar

2 cups almonds cut into pieces

800grams all purpose flour

We beat the butter in our mixer until it becomes fluffy, then add sugar, keep beating. Next the egg yolks, the flour, the almonds.

Preheat your oven in 200 Grad Celsius. Lay on a baking pan parchment paper and form the dough into smalls balls (look at the photo). Place them on the parchment paper and bake them for 15 minutes or until they become lightly golden. We cover our balls with powdered sugar and put them on a platter.

Bonn Appetite and merry Christmas to you all!

Home made pizza





250 grams all purpose flour
4 soup spoons of extra virgin olive oil
1 tablespoon of sugar
8 grams of dry yeast
water as much as needed so that the dough doesn’t stick to your hands while kneading
cover the dough and let it rise for at least half an hour or overnight in the fridge
spread extra virgin olive oil on your pan and ”open” the dough with your hands to cover the pan, spread thin slices of tomato on it and then turkey in slices or salami or both,then Gouda cheese, feta cheese, some oregano and if you like some thin chopped or sliced onion.
Bake your pizza in the oven for 20-30 minutes in 200 degrees Celsius.
Bon appetite!

Velvet soup with cauliflower, potato, onion and greek yoghurt

(before blending in the mixer)
Boil 1 chopped onion with 3 cups of water for 20 minutes, for those who have digestive problems, otherwise we boil all the ingredients together that follow in detail.
Wash the cauliflower and divide it in small portions, peel 2 potatoes and cut into pieces to boil quickly and boil everything in a saucepan with 3 cups of water and a little coriander powder for 10-15 minutes.
When 15 minutes are over, add salt, red pepper, extra virgin olive oil, stir and then add half cup of sheep’s Greek yogurt and stir again.
Pour everything in a glass blender, or blend them in the pan with a hand blender, after cooling. The blending takes less than half a minute until the soup reaches the velvet texture.
Serve with a spoonful of Greek sheep yogurt in the center of the dish, sprinkle with paprika and add a tablespoon of extra virgin olive oil.
Bon appetit!

Cheese-pie with already made perek dough ”leaves”





Grease a baking pan with extra virgin olive oil, take the prebaked perek leaves, water them a bit and spread some oil on them and lay them in layers,after 2 layers on the pan, add the staffing (ingredients: 1 egg, feta cheese, smoked cheese, 2 spoons of Greek yoghurt, half cup of milk, some pepper.)
Lay one more perek “leave” on top after you moist it like the previous ones and bake your pie in a preheated oven in 190 grad Celsius for 30-40 min.
Bon Appetite!