Posted in Alfa's Recipes, on 6 August 2015, by , 2 Comments

Ingredients
• 500 g. rigatoni or Farfalle
• 1/4 cup of olive oil
• 3 colored peppers
• 2 aubergines
• 2 zucchini
• 1 cup. Parmesan or Gruyere
• 1 package of tomato sauce
• 1 package of tomato sauce with cheese
• 1 cup. bechamel

For the mushroom cream
• 1 small onion, finely chopped
• 250 g. chopped mushrooms
• half leek finely chopped
• 3 tbsp flour for all uses
• 750 g. lukewarm milk
• half cup. Parmesan
• 2 pinches nutmeg
• salt
• white pepper
• 1 yoghurt trays
• 2 tbsp chopped chives
• 4 tbsp butter

Directions
Wash, dry and clean the vegetables. Cut into small frames and saute in olive oil in large skillet. Add salt and pepper and set aside.
Boil the pasta. Drain. Then put it back in the pot. Add the tomato sauce with cheese and 1 cup of bechamel. Mix well.
Spread half the pasta in a greased ovenproof dish. Make a layer of vegetables and cheese, we keep a little bit of kefalotyri cheese on the surface.
Drizzle the vegetables with the tomato sauce.
In the end we put the remaining pasta, cover with mushroom cream and sprinkle with the remaining kefalotyri cheese.
Bake at 200ºC degrees resistors in a well preheated oven for 45- 50 minutes.

For the mushroom cream
Put a tablespoon of butter in a frying pan. Add a little olive oil. Saute the onion, leek and mushroom to drink all the liquid. Put it aside.
Heat 3 tbsp butter to melt, add the flour and stir to cook for 2  minutes.
Then remove from heat and pour the pot slowly lukewarm milk, make sure to  stir well for the cream to get thick and not have lumps.
Add the kefalotyri cheese and sautéed vegetables. Finally, add the yogurt. Sprinkle with nutmeg and season with salt. Add the chives. Then spread  the cream to cover the vegetable lasagne.

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Posted in Alfa's Recipes, on 6 August 2015, by , 0 Comments

Ingredients:
• 1 package of integrale spaghettini
• 1 chopped onion
• 1 red pepper, chopped
• 12 cherry tomatoes cut in half (acorns)
• 1 tomato grated
• 2 packages chopped tomatoes
• 4 tbsp olive oil
• 250 gr. fresh green beans
• 1/2 cup. olives fillet
• 1 package of tuna in water
• 2 tbsp parsley, finely chopped
• 1 tbsp capers fine
• little green olive oil
• salt
• freshly ground pepper

Directions:
Blanch the green beans in salted water for 5 minutes and drain.
Boil pasta in salted water for 1 minute ess than indicated on the package.
Heat the oil in a deep frying pan and sauté the onion, then add the pepper and saute for 2 minutes.
Add the cherry tomatoes, and the blanched green beans. Leave for 3-4 minutes over high heat, add the grated tomatoes, chopped tomatoes and olives, stir and boil for 8 minutes
Drain the tuna from the water. Then crush it and pour in the sauce with the olives and capers.
As cooked pasta is dripping pour the sauce (with the water dripping). Stir over high heat for 1 minute. Finally, sprinkle chopped parsley and drizzle with olive oil. Grate plenty of pepper, season with salt and serve immediately.

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Posted in Alfa's Recipes, on 31 July 2015, by , 18 Comments

Quick, easy and tasty meal with summery vegetables and herbs. Enjoy it with friends and family. Not to be served extremely hot.

Servings: 6
Preparation time: 15 minutes
Baking time: 45 minutes

Ingredients:

• 4 aubergines
• 4 zucchini
• 4 large potatoes
• 4 ripe tomatoes
• 4 cloves garlic
• 2 tbs mint  (finely chopped)
• 2 tbs chopped basil
• 2 tbs parsley (finely chopped)
• 1 cup  of olive oil
• 1 cup of water
• salt
• freshly ground pepper

Directions:
Preheat oven to 200 ° C in air and resistances. After washing the vegetables, cut the eggplant into 6 pieces, zucchini at 6 (as big mouthfuls) should be approximately 4-5 cm (They will shorten while cooking), tomatoes in four and potatoes like the aubergines, in 6 pieces.
Put the mixed vegetables in a deep pan 34 or 36 cm. Grind the garlic with the olive oil in a blender and pour the food, salt and pepper and sprinkle with herbs. Mix them all together by hand or with two spoons. Pour water into the pan (The amount of water is enough as the vegetables have their own juices). Place the pan in the preheated oven and bake for 40-45 minutes in total while first 30 minutes, covered (with foil). Then take off the foil. Briam is a food that is served warm or at room temperature. Accompany it with a slice of crispy bread.

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Posted in News, on 30 July 2015, by , 0 Comments

Greece is among the richest countries in the world for aromatic plants and herbs, many of which cannot be found anywhere else. They stand out for their aroma, flavor and excellent quality, and numerous medicinal properties. Hippocrates identified the value of Greek herbs forming the basis of modern pharmacology, and the fight on disease. The creation of botanical science is largely due to Theophrastus, a student of Aristotle, who wrote the works “On Plant”.

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Posted in Alfa's Recipes, on 29 July 2015, by , 0 Comments

Ingredients:

• 1-1 / 2 cups of wispy lentils
• 1 large white eggplant
• 1 large eggplant
• 1/2 cup of olive oil
• 1 large chopped onion
• 2-3 dust. garlic crushed
• 1 package chopped tomatoes
• 1 tablespoon of tomato paste
• dried chili peppers or fresh hot peppers
• 2 tablespoon of chopped fresh mint
• salt
• pepper
• 3 tablespoon pomegranate syrup

Directions:
Boil the lentils in water for 15 minutes and drain in a colander.
Cut into small cubes the eggplant put them in a bowl and add salt.
In a bowl, put the onion, garlic, tomatoes, tomato paste, pepper, mint, salt and pepper and mix well with a spoon.

In a small pot put 2-3 tablespoons of olive oil. Put 2-3 tablespoons of the vegetable mix, spread in a layer half eggplants and spread over a layer of half the lentils.
Repeat layer with remaining vegetable mix, then a layerof  remaining eggplant and last spread the remaining lentils. Finally add the surface of the food remaining mixture of vegetables. Drizzle with olive oil, pomegranate syrup and balsamic syrup.
Cover well the pot and bake in preheated oven at 160ºC for about 1 hour and 30 minutes. Food shouldbe slowly roasted as liquids are few. Towards the end of cooking and as the vegetable juices have be revealed, increase the heat of the oven and remove the lid, this way it is baked properly and olive oil is the only liquid that remains on the food.
Alternatively it can cooked at very low heat in a pot with its lid (well covered) until olive oil is again the only liquid on the food.

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Posted in Alfa's Recipes, on 29 July 2015, by , 0 Comments

A delicious salad, just display it in the holiday dinner and it will disappear in seconds.

Servings: 6
Preparation time: 15 minutes

Ingredients:

• 1 lettuce or French salad
• 1 red lola
• 1 green lola
• 1/2 teacup red wine
• 12 dried figs
• 1/2 teacup roasted almonds
• 100 gr. Blue cheese or gorgonzola
• 1/4 teacup balsamic cream
• 1/2 teacup olive oil
• salt
• freshly ground pepper

Directions:
1. Cut the figs in half and place them in a small saucepan. Pour the wine, so as to cover the figs, let them simmer, covered with a lid  for 10 minutes. Their syrup will come to be thick as honey.
2. Put the almonds in a baking pan and bake at 200oC in air for 7-8 minutes,  till they become golden. Then cut them in chuncky pieces.
3. Wash the salad and drain. Cut into chunks in a salad bowl. Pour over the almonds, crushed cheese and figs.
4.  In a jar or blender, add the olive oil, balsamic vinegar, syrup from the cooked figs, salt and pepper. Beat to a cream.
5. At the last minute  before serving, pour the salad with the cream and mix well.

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Posted in Alfa's Recipes, on 29 July 2015, by , 1 Comments

Servings: 12
Preparation time: 45 minutes
Baking time: 50 minutes

Ingredients

• 5 eggplant
• 4 zucchini
• 4 large potatoes
• Olive oil for frying
• salt

For minced meat
• 700 g. minced beef meat
• 4 tbsp olive oil
• 1 chopped onion
• 2 dust. garlic
• 800 g. chopped tomatoes
• 1 bay leaf
• 1 cinnamon stick
• 1/3 cup of cognac
• 1 pinch of sugar
• salt
• freshly ground pepper

For easy bechamel
• 1½ liter of milk at room temperature
• 6 tablespoons full corn flour
• 2 full tbsp butter
• 2 eggs
• 2-3 pinches of freshly ground nutmeg
• salt
• pepper
• 1 cup of kefalotyri (hard/salty cheese)

Directions:

FOR MINCED MEAT SAUCE
1. Brown the meat in olive oil over high heat and after it changes color, add the onion and garlic. Leave for a few minutes for the onion to soften and add the brandy. Once the alcohol evaporates completely, add the tomatoes, sugar and herbs and let the meat to absorb the aromas for 5-10  minutes depending on how intense aroma you want to give.
2. Remove the herbs (cinammon etc) add salt and pepper and simmer the meat for 20 minutes, so it absorbs the liquids. Once the minced meat is cooked, add a ladle of béchamel and mix.
3. Once the minced meat is done, prepare the vegetables. The vegetables can all be baked for a lighter version. Traditionally are fried to soften and let them drain well. Cut the eggplant, zucchini and potatoes into slices 1 cm thick.
4. dish eggplant and zucchini on plate, add salt and sprinkle with olive oil. Bake at 200ºC, in a well preheated oven for 10′-15 minutes in order to become a bit soft. Fry the potatoes in oil to soften and drain on absorbent paper.

FOR EASY BECHAMEL
5. Put in saucepan all ingredients, except eggs and cheese. Stir with wire, bring to boil the cream and to  thickens over medium heat. Once thickened slightly, remove from heat and add two beaten eggs and with rapid movements mix in the cream. Finally, add half of the cheese. Mix. Check seasoning and nutmeg if you need extra. Pour a ladle of sauce to minced meat.
6. In a large, deep pan make a layer the potatoes. On top put a layer of zucchini. Sprinkle with a little Parmesan. We make a layer of half the eggplant. Pour in a layer all of the meat. Cover the meat with the remaining eggplant and cover with the easy bechamel sauce.
7. Bake at 180-200ºC at resistors, for 50 minutes or so.

Towards the end of cooking, sprinkle with the remaining Parmesan. Allow the surface to brown. Remove the first piece of moussaka and in its place put a chunk of bread to suck excess liquids and oils.

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Posted in Alfa's Recipes, on 29 July 2015, by , 0 Comments

Make this delicious soup with juicy and aromatic tomatoes!

Servings: 6
Preparation time: 15 minutes
Cooking time: 50 minutes

Ingredients

• 1½ liter hot chicken or vegetable broth
• 4 tbsp olive oil
• 1 chopped onion
• 1.200 gr. ripe tomatoes, finely chopped
• 4 slices of bread without crust, crumbled
• 3 cloves mashed garlic
• 1 teacup feta cheese crushed
• salt
• freshly ground pepper

For the basil oil
• 1 teacup of olive oil
• 3 tbsp chopped basil
• 1 tbsp chopped rocket
• salt
• freshly ground pepper

Directions:
For the basil oil
Put in a blender the olive oil, basil and the rocket. Add salt and pepper. Then mash them, strain and keep the olive oil.

For the soup
1. In a saucepan, heat the olive oil, add the onion and tomatoes and stir. Let them boil slowly for 10 minutes, until they become tender. Then mash them in a blender.
2. Put them back in the pot and add the broth, garlic and bread. Cover the pot and simmer for 35 minutes until it becomes creamy and the soup to become thick.
3. Stir frequently to melt the bread. Attention: fire shoulb be medium because the soup stucks at the pot. Season with salt towards the end.
4. Divide the soup into 6 bowls. Add crumbs of feta and sprinkle green basil oil. Serve warm or cold. Not to be served hot!

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Posted in Alfa's Recipes, on 29 July 2015, by , 0 Comments

Cook with fantasy combining ingredients and cook rice alternatively- the result will surprise you!

Servings: 4
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients:

• 2 tablespoons of olive oil
• 2 sliced onions
• 2 cups of water
• pilaf rice ( long grain )
• 2 cups of cooked lentils (from yesterday’s table )
• Salt /Pepper
• Yogurt with mint for serving

Directions:
Rinse the rice under running water. Allow to soak for 20 minutes in a bowl with water enough to cover the rice.
In a frying pan, heat the olive oil and saute the onions in medium heat for 10 minutes, until browned. Remove half the onions and save for later.
Add water to the pan with the remaining onions. Drain the rice and add it to the pan. Add salt and pepper and let it boil. Boil it in low heat half covered with the lid for 10 minutes.
Add the lentils and stir., Let it boil,  cover and simmer for about 15 minutes until all the liquids are absorbed. Do not stir. Serve the pilaf in dishes and share the remaining  onions in each serving. Serve cold or warm. Personally, I love it with yoghurt and chopped fresh mint.

Extra tips for success:

1) Always caramelize the onions over low heat for longest time possible. This way they shed their sugars and they become sweet
2) soak the rice to swell and eliminate starch

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Posted in Alfa's Recipes, on 29 July 2015, by , 0 Comments

Ingredients:

• 400 gr dark chocolate
• 160 gr soft butter
• 7 eggs
• 250 gr soft flour sifted
• 160 gr sugar
• 2 vanilla
• 1 packet of stuffed cookies
• some butter and a bit of cocoa for the mold

Directions:
Divide the cookies, cream from biscuits. Butter and sprinkle cocoa an oblong form. Place the cookies in the base and the sides of the form. Cut into pieces the chocolate and put it in a bain marie with butter. When melted add the sugar and stir. Pour one by one the eggs  and mix well. Add the vanilla and then add the sifted flour. Gently stir. Add the cream from the cookies and empty them into the prepared form.
Preheat oven to 250 ° C, in resistors. Oven should heat very well.
Once the light goes out,  t means  that temperature is at 250 ° C, then put the form in the lower rack. Switch of the oven and leave in for 15 minutes without blinking.
Remove the cake on the counter, let it cool and shake slightly. Invert in a platter. Its heart as far as it is still hot is fluid. Serve with ice cream or cream.

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