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.
Summertime and we enjoy fresh vegetables following this recipe:
Igredients:
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
mint
dried oregano
curry
garlic flakes
tomato puree
sea salt
chilli
smoked paprika
Recipe:
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!
(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!
Recipe for stuffed vine leaves:
1 jar tender vineleaves, if not tender enough, dip them for a few seconds in scalding water
2 small cups rice
2-3 chopped onions
5-6 spring onions , finely chopped
1 bunch of parsley , finely chopped
1/2 bunch of dill , chopped
1/2 bunch spearmint chopped
juice of 2 lemons
sea salt
black pepper
extra virgin olive oil
In a large pan put 1 cup extra virgin olive oil and the remaining ingredients with following order : onion , fresh onion , salt , pepper , rice , parsley , dill , spearmint , 1 cup of water . Bring to a boil and then remove the pan from the heat . Once the pan cools, start to put the stuffing into each vineleave, -see photos-. The fibers of the vine leaves can be seen in the inner side I put the filling. In a large pot place a layer of leaves on the bottom after I put a little extra virgin olive oil and place the stuffed vineleaves very close to each other and do many layers. Pour them with remaining olive oil , water and lemon juice until they are covered and put over them a plate of material that can withstand high temperatures . At low to medium heat let them simmer for 30-40 minutes and then check if the rice is done and remove from heat . Serve with yoghurt .
Bon appetit !
Recipe: In a large frying pan put extra virgin olive oil until it covers the bottom of the pot. Once you get the proper temperature add one large minced onion -or 2- and 1-2 cloves of garlic and fry for 1-2 minutes having added 3-4 pinches of salt and pepper (if you have irritable bowel boil onions in water for at least 20 minutes before frying them). Then add 1kg minced meat. After the meat becomes light brown, stop stirring and pour two freshly cut tomatoes or tomato juice(package) and 2 bay leaves. After a boil add 1/2 glass of red wine and let it boil for another 5-10 minutes in order for the alcohol to evaporate. After your meal is ready, remove the bay leaves. Cut the eggplants of medium size in half and remove the two peaks. Then remove the seed if there are any inside. Deep your eggplants in salty water for half an hour for its bitterness to go away and then rinse with plenty of water to wash away the excess salt.
Fry your eggplants for a while to soften them and then before you place them in the oven, lay on them the minced meat and the chopped tomatoes. Afterwards on a baking pan, where you have spread baking sheet cook them in a preheated oven at 200 degrees Celsius for 1/2 hour. Add thinnly chopped potatoes on parchment paper, drizzled them with extra virgin olive oil, sea salt and freshly ground pepper. Bon appetit!
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