I didn't really feel like cooking today so this recipe took all of five minutes to put together: I made it up on the fly.
Potatoes at bottom of pan.
Beef on top
Carrots all around
Onions all around
Pickled Hot Eggplants all around
Inject beef with serynge containing pickled hot eggplants oil
Red Wine
Sprinkle with Oregano
Cover
Oven @375
Forget about it for a few hours
It's still delicious but my Family prefers it when it is a golden colour as opposed to this darker brown, on top.
Well, here you have it anyway - The final result :)
These could be cut in much smaller pieces (its presentation would actually look a lot prettier cut in smaller pieces) but I live with Ogres and I'll be really lucky to find a few crumbs when I wake up tomorrow morning as my Family really loves this Holiday Treat.
You could also add crushed pistacchio nuts, along with the almonds on top, for extra flavour. I didn't have any on hand last night.
Enjoy! :)
(Greek Milk Pie - a sort of hard Flan - Delicious!!)
In a pot, stir in:
1 Liter of Milk
1 1/2 cup of sugar (I only put 1 cup)
1 Cup of Semoulina
A dab of butter
Bring to ebullition while constantly stiring.
Put aside and let cool
Once cooled;
Add 5 whole eggs
Add essence of choice (Greeks use Vanilla, I use Almond Extract)
Bake @350 for 1 hour
Sprinkle with Cinnamon (I sprinkle mine with crushed slivered almonds instead)
Let cool overnight.
Next morning: Cut as you would brownies.
Enjoy! :)
I'll post a pretty picture of it tomorrow, once it's cut and ready to serve :)
I just put it in the oven now, timer on, and must leave for Dinner. We've been invited out to Dinner by a Friend tonight.
Have a wonderful evening, Everyone :)
For those of you who don't already know it; I'm 1/4 Italian, 1/4 Dutch, 1/4 French and 1/4 Swiss but... I grew up TOTALLY Italian! I also speak a mother-load of languages though, sadly, not a single one properly - LOL!!
This recipe is an original and traditional Italian pizza dough recipe, passed down a few generations.
Let it be my own Blood's Gift to you all for New Year's Day :)
Andiamo!
First, find a glass and pour in some-a fiiiine-a Red-a home-a made-a wine-a! :)
Then slap in an 'ambiance' CD...
C'è la luna, mezzo...
And THEN:
Get two bowls out
In the first bowl, add:
1/2 glass hot water
2 envelopes of Fleishmann's "Active Dry Yeast" (Traditional)
1 teaspoon of Sugar
In-a da second bowl;
6 cups of flour
Annnnd... A bit of Salt
Wait 5-10 minutes,
...sing along with-a da Musica and-a then pour yourself some more-a wine-a :)
Pronto?
Ok...
Now, empty the first bowl into the second one (the one with flour)
Add 2 glasses of hot water
1/2 glass of Extra-virgin Olive Oil
Mix
Cover with a clean dishcloth and Let it all rest for ~ 2 hours.
(We Italians, we like-a to nap-a!)
Once 2 hours have gone by and the dough has risen, dig in and start-a singing again as you start spreading 1/4 of the obtained dough to make-a da pizza :)
Garnish at will
If you want to try something different (typically Italian) add a bit of olive oil instead of tomatoe sauce and add nothing else but Rosemary and freshly ground Pepper on the pizza.
Fill upp-a your glass of wine again (you like-a my wine-a, hey? I makitta myself-a!) and-a then...
Cook for ~12-15 minutes @450 degrees.
Left-over dough - this recipe makes 4 Large pizzas - can keep in the fridge for 2 days, in a bowl (covered with a humid dishtowel) or in a plastic baggie - Your call! I use the dishtowel as I feel there's already far too much plastic NOT wasting away in our environment.
Enjoy!
Salute è Buon Capo d'Anno a tutti!
("Cheers & Happy New Year to all")
This is what it all looks like when pulled together.
Bon appétit!
I don't eat meat, being a vegetarian but... I sure remember how good these taste :)
Happy New Year Everyone
Get yourself a Professional set of pots and pans where you'll be supplied with a bain-marie and steamer, as depicted below: where the pot containing the carrots, once covered, goes on top on the one containing water (which will boil and cook your veggies via steam, allowing your veggies to retain all their vitamins)
If you must boil your veggies, keep the water to make a soup or a base with it. That way, you optimize you nutrient intake :)
Ok... On to Glazed Carrots:
Steam your carrots until tender.
Then, in a frying pan, add a dab of butter.
Once the butter melts, add a bit of brown sugar and grate in a wee bit of nutmeg and some fresh cinnamon (not too much! Cinnamon is an overpowering spice - Just as if you were adding salt when you really shouldn't. Follow me? *grin)
Add in your carrots. Swirl these around in the pan, until the melted brown sugar glazes them all. Serve!
Glaze your carrots at the very last minute when preparing a meal so your carrots are still hot when you serve them as a side dish.
That's it! - Enjoy!
Take 2 baking potatoes, slice thinly and put at bottom of pan.
Put lamb chops on top of potatoes.
Take a whole garlic bulb. Chop finely. Add on top of lamb chops.
Take lemon. Chop finely, INCLUDING zest. Add on top of lamb chops.
Surround with fresh, organic baby spinach.
Add a touch of oil (I use only Extra-virgin Olive Oil).
Add Red wine (as much as you want. I never measure stuff. I cook by instinct)
Sprinkle with oregano.
Cover and forgetaboutit for about an hour. Time your oven for an hour at first. Check. If not yet done. Add another 15 mins, and so on.
I never time my oven. Food tells my nose when it's ready. Like I said, I cook by instinct :)
Serve with a fresh garden salad and some veggies of your choice.
Oh and... Don't forget the candles for your table and a good bottle of red wine.
Enjoy! :)
