Main meal

EASY QUICHE LORRAINE

 

From France come the quiche we love. There are infinite variations of the filling, with vegetables, cheese and more.

This that I make today, is very easy to prepare, does not need precooking the base and isn’ t made with butter. The flavor is rich with cheese, spicy from bacon and creamy tomato adds flavor and moisture at the end.

When you make it for the first time definitely will remake it soon. Perfect to accompany a meal, ideal for buffets and parties.

 


 

SERVES:
8 – 10

PREPARATION TIME:
35 MINUTES

COOKING TIME:
50 - 60 MINUTES

WAITING TIME:
20 - 30 MINUTES

TOTAL TIME:
1 HOUR & 30 MINUTES

INGREDIENTS

For the base (35 cm.):

  • 90 ml olive oil
  • 1 egg, at room temperature
  • 90 ml milk, at room temperature
  • 1 pinch of salt
  • 1 teaspoon baking powder
  • 300 g. about flour, all-purpose

For the filling:

  • 140 g. emmental cheese, grated
  • 140 g. cheddar cheese, grated
  • 140 g. gouda cheese, grated
  • 3 slices bacon, cut into cubes
  • 5 slices ham, cut into cubes
  • 2 eggs
  • 250 ml cream
  • 4 tomato slices, finely chopped

 

DIRΕCTIONS

  1. In a bowl mix the flour with the baking powder.
  2. In another large bowl hurl all liquid ingredients, egg, olive oil, milk, salt and mix. Gradually add the flour, until dough that is molded (may need a little less or more quantity, it depends on the flour).
  3. I open the dough on a floured surface and convey a round baking dish or tart pan with removable bottom if you want to get out afterwards.
  4. Press with fingers the dough to stick well to the tart pan with a knife or pastry wheel cut around as much excess outside the walls. Cover with membrane and put in the fridge for 20-30 minutes, until you prepare the filling.
  5. To fix the filling into a large bowl put all the grated cheese, chopped bacon and ham mixing them.
  6. In a bowl, mix well the eggs with the cream.
  7. I cut a tomato into thin slices.
  8. I take off the base of the refrigerator, remove the membrane and with fork hole. I drop cheeses - bacon, embellish the tomato slices on top and finally the whole splash all over the egg mixture - cream.
  9. Bake in preheated oven at 180 * C in resistors for 50-60 minutes, putting the quiche Lorraine in the lower rack.
  10. I take leave to cool slightly and cut into pieces. Served both warm and cold.

ENJOY!


NUTRITIOUS SCOTCH EGGS FOR KIDS - THE GREEK WAY

 

These eggs do not know who can resist! Textures succeed each other going, in the end, at best sweet yolk. When the bite breaking the crisp crust, enjoying the soft meat and before he bored you are in the delicious soft-boiled egg with the yolk to break in your mouth.

A variety of flavors that blend hiding inside the many nutrients that’ s why kids love them. The meat in the form of minced meat becomes softer and attractive for the little ones without realizing lentils that hide in them. Egg in the best form occurs after playing with them and surprising them when run from within the yolk of wanting so much to prevent.

 

 

Paxxi chosen in predominantly blogs in the category «Best Family Food» organized by VIMAgourmet for the competition BEST FOOD BLOG AWARDS. The public is proactive and their vote would bring his favorite food blogger, so if you want, you can support us with your vote HERE.

Cook with selected quality products from AB. Vasilopoulos that through its website, facilitates our markets. We can create our shopping list, our recipes and products needed in each. In this way, every time we want to make a recipe look back there, to choose and immediately see the products we need, if we want we can print or send it to a friend of ours.

For those staying in Attica can use the application click2shop to make online orders and to come straight at home, just with one click! Do not forget to remove the card AB Plus for scoring points with your purchases and you can enjoy special offers and promotions.

 


 

SERVES:
6 – 7 EGGS

PREPARATION TIME:
15 MINUTES

COOKING TIME:
30 MINUTES

TOTAL TIME:
45 MINUTES

 

INGREDIENTS

  • 300 g. ground beef
  • 6 small - medium eggs
  • 100 g. lentils
  • ½ onion, grated
  • 1 tomato, grated
  • 1 slice (35 g) bread, moist and grated
  • salt
  • pepper
  • ¼ teaspoon cumin
  • 1 bay leaf
  • oil for frying

For panning:

  • 100 g. flour
  • 2 medium eggs
  • 1 teaspoon milk
  • 100 g. breadcrumbs

 

DIRΕCTIONS

  1. I put in a pot of cold water to boil eggs. Once it starts to boil water to leave for 3 to 3.5 minutes (depending on size) and doff. Remove the hot water and rinse 2-3 times with cold water (just warm up the water change). Once completely cooled eggs, peel carefully because they are so soft.
  2. In a small saucepan with water drop lentils and let it boil for 5 minutes. Drain, put again in saucepan with water and 1 bay leaf leaving over medium heat cook for 20-30 minutes. When ready, drain and put in a food processor compostable.
  3. In a medium bowl put the minced meat, onion (without fluids), the pith of tomato (I remove as much of the liquid) and 3 full tablespoons of milled lentils. Douse a slice of bread (stale) to wring well in my palms and rub like tomato. I add that to the mix such as salt, pepper, cumin and mix well materials.
  4. I spread on a surface membrane and on it put 2-3 tablespoons mixture of minced meat. I spread my hands as sheet, to be 3-4 cm. thick about. I place over the egg and wrap carefully using membrane minced meat. Remove the excess mixture and create an external cover minced the egg.
  5. In three small bowl put the flour in the first to the second mix the egg with a little milk and third breadcrumbs.
  6. Spending in the same order one to one individual eggs from their mixtures. First of flour after the egg and finally from the breadcrumbs and put them on a platter.
  7. In a deep skillet as well warm the olive oil over medium heat carefully throw eggs. I leave for 3-4 minutes and doff, draining them, on absorbent paper.
  8. The serve since let it cool for 10 minutes.

ENJOY!


FAISAL’ S DELICIOUS PAIDAKIA (BBQ LAMB CHOPS THE GREEK WAY)

 

I am so excited about today because I have something completely different. My good friend Faisal from London sent me his amazing bbq recipe.

Faisal is a chef who works in some of London’ s top restaurants such as Kurobuta and the Michelen stared Connayght Hotel.

 

 

He is half Greek, from here in Crete actually which had spend the most of his summer vacations, and passionate about Greek food.

Paidakia is one of the Greece’ s top bbq dishes and Faisal’ s twist on it takes it to another level. It’ s so simple and tasty it get’ s addictive.

 


SERVES:
3

PREPARATION TIME:
10 MINUTES

WAITING TIME:
1 HOUR TO ALL NIGHT

COOKING TIME:
12 MINUTES

TOTAL TIME:
22 MINUTES

 

INGREDIENTS

  • 600 g. lamb chops
  • Fresh juice of half a lemon
  • 3 cloves garlic, chopped or grated
  • 1 teaspoon oregano, fresh or dried
  • 1 teaspoon rosemary, chopped
  • olive oil
  • 2 pinches of salt
  • 1 pinch pepper
  • 1 hot red chili pepper, chopped (optional)

 

DIRΕCTIONS

  1. I put the chops in a bowl and add garlic, oregano, salt, pepper, rosemary and red pepper. Throw liquid, lemon juice and olive oil, mixing well the whole mix to go to the meat.
  2. I cover with foil and put in the fridge, leaving the lamb marinade for 1 hour or overnight.
  3. Remove from the refrigerator and spread the ribs to the barbecue grill or oven throwing over with the marinade. Leave for 4-6 minutes each side and turn on the other.
  4. Remove from the grill, serve and sprinkle top with olive oil, salt and lemon juice.

ENJOY!


SPICY GIANTS WITH SAUSAGE IN THE OVEN

 

Hearty, healthy, classic Greek food perfect for cold winter days we expect. The giants are a legume little misunderstood, many do not like but with proper sauce become juicy and tasty.

This recipe with red spicy sauce and olive oil, soften in the oven and red pepper adds this spicy character. The sausage distributes smoked aroma throughout the food made even passionate meat eaters to worship.

 

 

A food that participate in the contest BEST FOOD BLOG AWARDS organized by ΒΗMAgourmet. Paxxi chosen in predominantly blogs in the category «Best Family Food». With selected quality products from AB Basilopoulos which supported the contest. The public is proactive and their vote would bring favorite food blogger, so those who want, can vote support our efforts HERE with their vote.

 

 


 

SERVES:
6

PREPARATION TIME:
55 MINUTES

COOKING TIME:
40 MINUTES

TOTAL TIME:
1 HOUR & 35 MINUTES

 

INGREDIENTS

  • 500 g. beans Western Macedonia elephants giants (AB near the Greek Earth)
  • 3 carrots, sliced
  • 250 g. sausages, sliced
  • 5 (400 g.) medium tomatoes, diced
  • 1 tsn tomato paste
  • 1 small onion, chopped
  • 1 garlic clove, finely chopped
  • salt
  • ¼ pepper
  • 1 tsp oregano
  • 1 red chili pepper
  • 1 piece celery, chopped
  • 240 ml extra virgin olive oil Kalamata (AB near the Greek Earth)

 

DIRΕCTIONS

  1. From last night I put in a large bowl giants along with the chopped carrots with water to cover the 3 cm to swell.
  2. In a pressure cooker skillet with a slotted spoon throw beans, recap with water to cover 5 cm. I leave to boil at high temperature and just start whistling, lower temperature and leave for 25-30 minutes.
  3. However mince all my ingredients in a pan, sauté the sausage for 2-3 minutes and remove on a plate.
  4. In a medium saucepan hurl 4 tablespoons olive oil, saute for one minute onion for another one minute garlic, then add the tomatoes, salt, pepper, oregano. Boring chili peppers with a toothpick to put in, continue adding the tomato paste after first dissolve in 60 ml water. Finally fill with chopped celery and simmer the sauce for about 20 minutes until cooked tomato.
  5. The giants and the sauce is almost ready together. Drain the beans, put them in an ovenproof dish and sprinkle with 120 ml (1/2 cup) olive oil. Mix and add the sauce after I first removed the red pepper. Throw other 60 ml (¼ cup) olive oil mixed well all the food and cover with foil.
  6. Bake in preheated oven at 200 degrees for 25-30 minutes. Remove the foil and let it take color and soften for another 10-15 minutes.
  7. Serve immediately accompanied with fresh bread, feta cheese and cabbage - carrot salad.

ENJOY!


UNBEATABLE ZUCCHINI FRITTERS

 

Meatballs are many, but these are not only vegetables, but without a trace of meat are unrivaled in taste. Eating them you are not going to covet the meat as they are hearty and flavorful.

Vegetables give them their soft texture, the cheese chewy bite that wins everyone and spices complement the perfect result. Crisp outside, soft and chewy inside.

Who bears not to try? Whoever tried can not be left only in one…

 


 

SERVES:
18 PIECES

PREPARATION TIME:
25 MINUTES

COOKING TIME:
15 MINUTES

TOTAL TIME:
40 MINUTES

WAITING TIME:
1,5 – 2 HOURS

 

INGREDIENTS

  • 8 medium zucchini
  • 2 tomatoes
  • 1/3 cup reggato, cut into small cubes
  • 1/3 cup feta cheese, cut into small cubes
  • 1/3 cup dry cream cheese, cut into small cubes
  • ½ onion
  • 1 fresh onion (optional)
  • ½ teaspoon fresh or dry basil
  • ½ teaspoon fresh or dry mint
  • 1 teaspoon oregano
  • salt
  • ¼ teaspoon pepper
  • 2 eggs
  • 5 - 6 tablespoons flour
  • vegetable oil, for frying

 

DIRECTIONS

  1. I rub the zucchini on grater and wring well in my handfuls to remove as much liquid as I can. The place in a strainer, salt them and leave to remove their fluids for at least 1.5 hours.
  2. However I am preparing the remaining ingredients peel tomatoes, cut vertically, remove the seeds, drain well and cut into pieces. Fritter cheese into small cubes and onions.
  3. After it passes the time and the zucchini have downloaded wet, wring tight again for the last time and put in a large bowl. Add to it the chopped tomatoes, onions and cheese. I keep with the herbs, oregano, basil, mint, spices, salt, pepper and mix well to homogenize my mix.
  4. In a bowl, beat the eggs and add to large bowl. Finally I throw the flour and combine with the remaining ingredients to be able to tightly the mixture.
  5. I put the pan with the oil over medium heat and after heat well, I tablespoons of the mixture and throw into pushing the surface a bit to stretch out and be able to cook for about 4 minutes. As soon as they get a golden color, i turn on the other side and  when they are ready i take them out and place them on absorbent paper.
  6. They serve hot or cold.

 

ENJOY!


VEGGIE BURGER WITH ZUCCHINI FRITTERS

 

The burgers are favorite, easy and hearty but usually sinful. These veggie burgers are ideal for everyone, not just for those who abstain from meat. There's nothing lacking in flavor, aroma or flavor.

Eaten cold, so we can make earlier and to get us to work, to school children or excursion.

 


 

SERVES:
2

PREPARATION TIME:
5 MINUTES

TOTAL TIME:
5 MINUTES

 

INGREDIENTS

  • Two round buns burger, preferably whole grain or multigrain
  • 4 zucchini fritters (recipe here)
  • 1 tomato, sliced into rings
  • 2 lettuce leaves
  • cream cheese

 

DIRECTIONS

  1. I cut each roll in half and spread with each side of the interior with a rich cream cheese layer.
  2. I take the leaves of lettuce and having cut the lower part thereof with the stem, put them in the base (over the cream cheese).
  3. I cut the tomatoes into slices and lay on each burger from two to three over the lettuce.
  4. Then place two zucchini in each and cover with the lid of the bread.
  5. Eaten immediately or keep in tightly closed bag in the refrigerator.

ENJOY!


OMELETTE WITH ZUCCHINI

 

An easy solution is always scrambled eggs (omelette) and the choices are many when we want to enrich to make it more hearty and delicious. This version with the vegetables, I make often because the zucchini are soft and fluffy avoiding meat, cold cuts and cheese.

The preparation is simple, just need a little patience to draining zucchini which we can do in the morning, continue other jobs when we want to prepare the food they are ready for frying and in 15 minutes, omelette is ready. We can also prepare the day before if we want the vegetables to be ready in the morning to cook.

With a salad becomes a full meal, enough for four people.

 


 

SERVES:
4

PREPARATION TIME:
10 MINUTES

WAITING TIME:
1,5 – 2 HOURS

COOKING TIME:
20 MINUTES

TOTAL TIME:
30 MINUTES (WITHOUT WAITING)

INGREDIENTS

  • 6 large zucchini
  • 4 large eggs
  • salt
  • pepper
  • olive oil

 

DIRECTIONS

  1. Wash and cut the zucchini into slices half a centimeter thick. Salt them and put in a colander with a bowl underneath. Leave there for 1.5 to 2 hours.
  2. When the time pass, in a pan put olive oil to warm over medium heat and throw the zucchini slices in. Mix periodically until cooked and tender zucchini.
  3. In a bowl, beat the eggs until fluffy together with salt and plenty of pepper. Once ready the zucchini sprinkle top with eggs while lifting the bit to get into the egg and the bottom.
  4. Leave 2-3 minutes baked underneath the omelette and get a golden color. By means of a pot lid to rotate and on the other side. Waiting for another 2-3 minutes to cook on this side.
  5. Serve immediately and accompany with a salad.

ENJOY!