Archive for February, 2014
Bechamel
Serves/Yields: Makes one portion for Pasticio
Difficulty: High
Season: All seasons
Greek: Saltsa bechamel
Makes one portion for pasticio. To make less sauce use half of the butter, milk and flour.
Cannelloni with greek soft cheese and rocket
Serves/Yields: 4 persons
Time: 1 hour
Difficulty: Medium
Season: All seasons
Greek: Kaneloni me katiki domokou kai roka
Stamnagathi salad
Serves/Yields: 4 - 6 persons
Time: 15 minutes
Difficulty: Easy
Season: All seasons
Greek: Salata stamnagathi
Stuffed calamari with rice and buckwheat
Serves/Yields: 4 persons
Time: 1 hour
Difficulty: Medium
Season: All seasons
Greek: Yemisto kalamari me ryzi kai fagopiro
Greek sea bass with herbs in foil served with stamnagathi weeds
Serves/Yields: 4 persons
Time: 1,5 hour
Difficulty: Medium
Season: All seasons
Greek: Lavraki me mirwdika kai stamnagathi
Lavraki (Greek sea bass) is one of the most popular greek fish. We cooked it together with herbs and preserved its juice by folding it on a non stick kitchen paper and foil.
Lentil soup
Serves/Yields: 6 persons
Time: 1 hour
Difficulty: Easy
Season: Autumn/Winter/Spring
Greek: Fakes
Serve lentil soup with smoked fish and olives.
Cabbage Rice
Serves/Yields: 4 persons
Time: 45 minutes
Difficulty: Easy
Season: Winter/Spring
Greek: Lahanorizo
Boiled potatoes with milk, onion and garlic
Serves/Yields: 4 persons
Time: 30 minutes
Difficulty: Easy
Season: Winter
Greek: Patates vrastes me kremmudi, skordo kai gala
This is a dish up of some remaining food ingredients, leftovers in the fridge.
(4.08 out of 5)
(4.36 out of 5)
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