in English

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!


CHRISTMAS CAKE WITH CHOCOLATE, SPICES AND DRIED FRUITS

 

These days we have the mood for sweet flavors to accompany coffee and put us in the festive mood. When waiting for friends at home or even when we want to chill out, beside the fireplace watching our favorite movie, without wasting much time, we can prepare this easy Christmas cake.

 

 

Chocolate, moist interior, full of raisins and prunes matching incomparable with sweet spices of cinnamon, ginger and nutmeg.

Sweeten us spreading throughout the house smells.

 

 

 

SERVES:
12 - 16

PREPARATION TIME:
15 MINUTES

COOKING TIME:
50 - 60 MINUTES

TOTAL TIME:
1 HOUR & 15 MINUTES

 

 

INGREDIENTS

  • 500 g. flour, soft
  • 42 g. cocoa powder
  • 2 Tbsp baking powder
  • 1 pinch of salt
  • 1 Tbsp cinnamon powder
  • 1 tsp ginger powder
  • ¼ tsp nutmeg powder
  • 2 eggs
  • 400 g. sugar
  • 240 ml vegetable oil
  • 600 ml milk
  • 120 g. raisins
  • 150 g. prunes, chopped
  • 80 g. dark chocolate, chopped
  • icing sugar for dusting (optional)

For the glaze:

  • 115 g. dark chocolate, chopped
  • ½ tsp Salt
  • 120 ml sour cream

 

DIRΕCTIONS

  1. In a large bowl sift the flour, baking powder, nutmeg, ginger, cocoa, cinnamon, salt and stir well.
  2. In mixer bowl, beat the eggs and sugar together until fluffy and take a yellow pastel color. Then add the vegetable oil.
  3. I keep throwing flour alternately with milk, beginning and ending with flour.
  4. Fill with the chopped chocolate, raisins and prunes after the last two I have mixed with 1 teaspoon of flour.
  5. Mix last gently with mariz and I throw the mixture into a buttered and floured mold 25 cm.
  6. Bake in preheated oven at 180 * C in resistors for 50-60 minutes.
  7. Leave to cool on a rack located on baking sheet with parchment paper underneath.
  8. Brew putting chocolate glaze in a bowl of chocolate with salt and add the hot cream. Let one minutes to warm up the chocolate and then gently stir to homogenize the ganache.
  9. Let it cool a little, to become more thick. Then this splash all over the cake.
  10. When all cool Garnish with a little sifted icing sugar.

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!


ORZO WITH SHRIMRP FULL OF SEA

 

The ideal time for this full of sea food. The pasta takes the flavor of the Aegean shrimp that may fall short in size but their taste can not reach any other.

Now that fresh shrimps are abundant, mix with pasta and red sauce that makes adding juicy aromas of the food.

The baking makes the ingredients unite cheese melt lazily above them.

 

 

ORZO WITH SHRIMRP FULL OF SEA

ORZO WITH SHRIMRP FULL OF SEA

 

SERVES:
8

PREPARATION TIME:
2 HOURS

COOKING TIME:
30 MINUTES

TOTAL TIME:
2 HOURS & 30 MINUTES

 

INGREDIENTS

  • 1.200 g. fresh shrimps
  • 600 g orzo
  • 4 tomatoes, ripe, grated
  • 100 ml white wine
  • vegetable broth powder
  • ½ teaspoon tomato paste
  • 240 ml olive oil
  • 1 clove garlic
  • 1 tablespoon ginger, grated
  • 1 leek, chopped
  • 1 onion, finely chopped
  • 1 small onion, cut into thinly sliced
  • 60 g. dry anthotyros cheese, grated
  • 60 g. reggato cheese, grated
  • salt
  • ½ teaspoon pepper

 

DIRΕCTIONS

  1. Wash shrimp 2 to 3 times with plenty of running water and clean. Pick 10 to 15 shrimp, larger and put on a plate. Chip off the rest of the shrimp and keep their heads. When chip off all the juice that will drain from the strainer, hold after the strained juices.
  2. In a small pan put 100 ml olive oil and when it warmed up, throw the heads from the shrimps and sauté over high heat, stirring and pressing heads with a fork, to make their taste for 7 minutes. Blow out with white wine and after passing two minutes to have the alcohol evaporates, pour ½ teaspoon of Vegetable broth powder and juice of the drained shrimp. Add 120 ml water and 2 tablespoons oil yet. I still press them on other 7 -8 minutes.
  3. Remove the pan from the heat, drain heads and hold their juice.
  4. Scrape the grated tomatoes, mince the leek, onion, ginger, garlic and sliced the small onion.
  5. I put to fire a large pan with 100 ml of olive oil, just warm throw the gross raw shrimps and saute, both sides for 1.5 to 2 minutes total, until they change color. Pull them out with a slotted spoon to a plate.
  6. Now I throw in the pan the peeled shrimp stirring occasionally for 1.5 to 2 minutes, and the doff them on a plate.
  7. Increase heat in the same pan put the leeks, onions, garlic, ginger and ½ teaspoon vegetable broth powder. Let soften the onions and mix the paste after the diced tomatoes and add to them with the juice from the heads of the shrimps, salt and pepper. Let the sauce boil for 20 minutes. 1.5 to 2 minutes before it is ready I throw the peeled shrimps and cooked them. If during the boiling sauce lose a lot of fluids and tends to dry add a little water.
  8. While boiling the sauce put the orzo in boiling water after I throw salt and ½ teaspoon of vegetable broth powder. I leave to be al dente tight not fully cooked. Drain the water, them back in the pot with ½ tablespoon of olive oil.
  9. Once the sauce is ready, put it into the pot with the orzo and stir well to mix the ingredients. I throw the mixture into baking dish or ovenproof - clay pot, garnish with gross shrimp and sprinkle cheese, reggato and athotyro.
  10. I cover the baking dish with a foil and bake in preheated oven at resistance at 180 degrees Celsius for 15 minutes.
  11. Remove from oven let stand 10 minutes and serve.

ENJOY!


SPINACH PIE WITH TRADITIONAL HANDMADE DOUGH

 

Each region has its own recipe pie, because in Greece we love green pies very much. Each one is unique and with different dough.

Ms. Rebecca asked to make  one with homemade dough and of course I could’ t refuse! A pie filled with many herbs and feta cheese crumbled in, that appears when you break the crisp dough which containing it.

The dough is handmade but do not be afraid is quick and easy to knead and handle.

We can have prepared earlier the greens and put them in the freeze so when we want to make the pie, just make the dough.

It is an excellent brunch for children at school and for us at work, can easily have with us a piece.

 

 

SERVES:
12

PREPARATION TIME:
30 MINUTES

WAITING TIME:
10 MIΝUTES

COOKING TIME:
1 HOUR & 30 MINUTES

TOTAL TIME:
2 HOURS (WITHOUT WAITING)

 

INGREDIENTS (OVEN DISH 30 CM)

  • 800 g. fresh spinach, well washed and cleaned
  • 2 leeks
  • 1 bunch dill
  • 1 bunch parsley
  • 1 large onion
  • 250 g. slice
  • 2-3 tablespoons olive oil
  • salt
  • ½ teaspoon pepper
  • 1 ½ teaspoon curry
  • 2 large or 3 medium eggs
  • linseed or sesame or poppy seeds, for sprinkling (optional)

For the dough:

  • 180 ml olive oil
  • 240 ml water
  • 1 large pinch of salt
  • 1 teaspoon baking powder
  • 550 g. flour for all uses

 

DIRΕCTIONS

  1. Wash and drain well all vegetables.
  2. Scour and cut into large pieces the spinach. In a large pot put 3 cm of water when it boils put in spinach. Close the lid to "sit" spinach with vapors, stir once and in three minutes drains it well and place it in a colander to leave most of the fluids.
  3. Scour and fritter other greens - herbs and dice the onion.
  4. In another saucepan throw 2 -3 tablespoons of olive oil and saute the onion for 2 minutes add leeks and bake for 3 minutes. I throw in the well drained spinach and leave for 3 minutes or until all liquid has evaporated the herbs. I continue with parsley, dill, salt, pepper for 2 minutes and remove from heat.
  5. I spread the contents of the pan into a large baking sheet to cool.
  6. In a large bowl pour the oil, water, salt, baking powder and mix with a wooden spoon or with my hand. Gradually add flour until dough that can be coined without sticking to hands.
  7. Cover with membrane and leave it 10 minutes at room temperature to rest.
  8. Mold it a sausage and divided it into two parts a larger (60% of total length) and a smaller one (the remaining 40%). Cover membrane the smallest piece while the larger part open in round dough with a rolling pin, on a well floured surface. The diameter should be slightly larger than that of the pan.
  9. Grease the pan and transfer the opened dough over it. With kitchen scissors or a sharp knife, cut half a centimeter beyond the edges of the pan. Using the fork puncture the surface of the dough.
  10. I mix in a small bowl eggs and hurl (leaving a little of the mixture to be smeared over the pie) in the grass with curry. With hands sting half the feta and stir through. Pour filling over the sheet on a baking tray and straighten the surface. I cut the rest of the slice into cubes and sprinkle on top. With a fork or knife wring pieces of feta to prevent sticking.
  11. I open the remaining dough again into a round shape approximately as much as the diameter of the pan. Using the rolling pin convey the dough over the filling blanketing. I cut the dough protruding from pan lips.
  12. With hands catch around the edges of both sexes and wriggle gently to unite and to close them in the stuffing.
  13. Spread the egg rest on the sheet and sprinkle with sesame seeds.
  14. Bake in preheated oven at 200 degrees Celsius, placing the pan on the lower rack for 30 minutes. Convey the pan on the middle rack and continue baking for another 30 minutes. After passing this time put air and leave for another 10-15 minutes. Once browned over is ready.
  15. Remove from the oven, leave to cool 15 minutes and serve warm or cold.

 

ENJOY!