Alfa’s Recipes

Posted in Alfa's Recipes, on 6 August 2015, by , 1 Comments

Ingredients
• 6 chicken breast fillets
• 6 very thin slices of pork pancetta
• 1 large ripe tomato
• 1/2 cup of olive oil
• 2 tbs lemon
• 1 full tbsp mustard
• 2 tbs mixed or sweet paprika
• 1 tbsp sumac
• little fresh thyme
• 1 tbsp dry oregano
• salt
• pepper

Servings: 12
Preparation time: 10 minutes
Cooking time: 105 minutes

Directions
In a bowl mix the spices and herbs. Add the mustard oil and lemon. Mix well.
If pancetta is thick chopped hit it with heavy object to widen.
Cut the fillets into long thin slices. Place the meat in an ovenproof dish and add the blend of olive oil spices. Mix thoroughly. Cut thin slices the tomato. If tomato has plenty of fluids drain it on absorbent paper. Cover with tomato and cover the bowl with ingredients. Leave in the fridge for a few hours. Most preferably overnight.
Spread a large piece of aluminum foil on the bench. On top we put a piece of wax paper. First spread the pancetta and then alternating chicken and tomato. With the help of greaseproof paper we roll around in a tight roll. With the foil wrap well and tighten the roll. Place on a rack and bake at 200ºC for 1 hour and 15 minutes. Unfold the gyro. Then put it back on the grill and underneath put baking paper. Brush a little olive oil and let it grill for 30 more minutes.
Cut into thin slices and serve with tzatziki, bread rolls, pitta, tomato, onion, parsley and paprika.

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

Ingredients
• 4 breast fillets or chicken leg
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp White balsamic cream
• A few drops of lemon juice
• 2 dust. garlic
• salt
• pepper
• thyme, oregano, rosemary
• colored peppers and onion into quarters

For the cous cous
• 2 cups of couscous
• 2 cups of hot water
• 1 eggplant
• Red and yellow peppers
• 1 onion
• 1 zucchini
• parsley, chopped mint and coriander
• 1/4 cup of olive oil
• 3 tbsp Balsamic vinegar
• 1/2 cup of Orange juice
• 1/2 cup of lemon juice
• salt

Directions
Cut the chicken into large bites. In a bowl place the olive oil, balsamic vinegar, syrup, lemon, garlic and herbs and season with salt and pepper. Add the chicken and stir. Cover and let it stand for 3-4 hours. Place into  the grill spit alternately the marinated chicken with vegetables, peppers and onion. Grill the  kontosouvli for about 15 minutes, turning each 3-4 minutes to be cooked at all sides.
While in the grill , if desired sprinkle  it with balsamic syrup.
Put the couscous in a bowl and cover with water to rise.
Cut vegetables into bites, the dish on a rack on top of a roasting pan and bake for 10-15 minutes at 200 degrees, so they get soft but not to change color. Put them in a bowl and pour the liquid materials, balsamic oil, orange and lemon. Stir to cool. Add salt and pepper.
Fluf the couscous with a fork, add the vegetables with all the liquids and the spices. Mix the couscous very well. If cous cous is left a few hours with the materials to marinate, it is just perfect.

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Posted in Alfa's Recipes, on 6 August 2015, by , 1 Comments

Ingredients
• 1200 gr. veal cheeks
• 4 tbsp olive oil
• 1 chopped onion
• 1 chopped carrot
• 1 kg. celery, finely chopped
• 1 tbsp tomato paste
• 1 cup of Red wine
• 2 cups of beef broth
• 1 bay leaf
• 3-4 allspice berries
• salt
• pepper

For the manestra
• 500 gr. manestra
• 1/4 cup of olive oil
• garlic
• fresh herbs
• 1/2 cup of dry white wine
• grated pecorino of Amfilochia

Directions
Remove most of the fat from the cheeks. Cut into bite-size. Heat the olive oil and brown the cheeks around and add the onion, carrot, celery and mix well.
Rub the paste on the base of the pot. Add the wine and let it evaporate completely. Add the broth and herbs, bring to boil and then reduce heat. Close well with foil and lid and let it cook for 2 hours and 30 minutes. In two hours open the lid, add salt and pepper and check the meat (cheeks need slow cooking to soften connective tissues). In the end the sauce should be thick and knit.
Heat the oil in a saucepan and add the garlic, saute for 1 minute and remove it. Add half noodle and stir well till it gets browned and have an earthy color for about 8 minutes. Add the remaining noodles and mix to lubricate. Add the herbs and the wine. Add the broth and cover with water. Simmer while stirring for 10 minutes. Add salt and pepper. Remove from the heat. Add a few tablespoons of the sauce of food and grated pecorino. Stir and serve immediately with honeyed veal cheeks and their sauce.

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

Ingredients
• 1.200 gr beef (from shoulder scallop)
• 1/4 teacup of oil
• 2 onions chopped
• 2 cloves of garlic
• 1 tbsp tomato paste
• 400 gr chopped tomatoes
• 1/2 teacup of red wine
• 1 bay leaf
• 3-4 allspice berries
• 1 teaspoon sugar
• 4-5 sprigs parsley
• 4 celery stalks
• salt
• freshly ground pepper

For the mashed eggplant
• 6 large eggplants
• 2 tbsp butter
• 2 tbsp full of flour
• 500 gr fresh milk lukewarm
• 2-3 cloves
• 1 small onion
• salt
• freshly ground pepper

Servings: 6
Preparation time: 30 minutes
Baking time: 90 minutes

Directions
Cut the meat into large mouthfuls. Heat the oil in a pot and brown the meat all around. Add the onion and  entire cloves of garlic, let it wilt for 5-6 minutes. Rub with a spoon the tomato paste to the pot. Add the wine. Add the bay leaf and spices, sugar, celery stalks, parsley and chopped tomato. Fill with a bit of water and simmer the meat for about 1 hour and 30 minutes until well softened and sauce thickens it. Towards the end of the brewing season with salt and pepper.

For the eggplant puree
Wash and wipe the eggplants. Bake in the oven at 250 ° C for 25 to 30 minutes until soften and their skin has turned black. Let them cool slightly, engrave and with a spoon remove the flesh in a bowl. Then mash with a fork or mixer. Cut the onion in half. Up to ½ onion we stick the cloves and put in a saucepan with the milk to warm. Finely chop the remaining onion. Melt the butter in a saucepan and saute over low heat the onion for 5 minutes to wilt. Sprinkle with flour, stirring with wire, and cook for 2-3 minutes. Remove from heat and little by little, always stirring, add the hot milk. Return to the heat, add salt and pepper cream and let it tie together for 5-6 minutes. Once tied, then withdraw from heat and add the mashed eggplant. Mix well. Serve in a dish, the mashed eggplant and over it the meat with the sauce.

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

The more fluffy and light fava you ever ate! Simply fantastic!

Ingredients
• 500 gr split peas
• 2 medium onions cut into thick slices
• 1½ liter water
• 1/4 teacup oil
• 1 sprig fresh thyme
• salt

For the garnish
• 2 dry arid onions
• 4 tbsp olive oil
• 2 tbsp caper
• 1 tbsp vinegar

Servings: 5
Preparation time: 30 minutes
Cooking time: 50 minutes

Directions
Place the beans in a bowl and cover with water, Leave to soak for 30 minutes. Then drain.
Heat a pan and add the olive oil. On medium heat let the chopped onions with thyme for 7-8 minutes, so they become translucent and soft. Add the beans and water. Stir until boil. Having come to a boil, lower the heat. Remove the thyme and simmer. Every now and then skim the dark foam that comes to the surface.
Leave the beans to simmer for about 50 minutes (depending on how easy is for the beans to boil). Do not stir while simmering because it stucks on the bottom of the pan. Allow almost melted by boiling. Season with salt the fava towards the end of boiling. Then mash with the bar or in the blender. For more velvety texture we go through the fine sieve. We can serve plain with olive oil and lemon or to “marry” it of combine it.

For the “married” fava
Cut the onions over medium frame and put them in a deep pan with olive oil. Let them over medium heat for 10 minutes while stirring often to caramelize. Be careful not to become dark because they become beater. Then add the vinegar and add the capers. Mix the caramelized onions with fava. Serve and garnish top with onions.

My suggestion
The fava accompanies  perfectly the anchovies in vinegar, marinated sardines, octopus salad, smoked mackerel etc.

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

Ingredients
• 1 kg lean beef mince
• 1 tomato grated
• 2 onions chopped
• 2 grated carrots
• 2 grated cucumbers (tender)
• 2 red peppers and 1 yellow crushed
• 4 tbsp oat flakes, buckwheat or quinoa
• 4 tbsp vinegar
• 1 tbsp oregano
• 2-3 tbsp parsley and fresh mint
• salt
• pepper
• Puree vegetables for serving
• mixed green salad for serving

Directions
In a bowl put the minced meat and drizzle with vinegar. Grate the vegetables, add the herbs and flakes and season. Knead for a while the mince up to almost change color. We leave the mince covered in the refrigerator for 30 minutes.
Shape 5 big burgers and press lightly on the palms to be flattened. Heat adhesive pan without any fat and cook burgers 5 minutes from each side.
Serve mash vegetables with 1 burger and mixed green salad.

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

Ingredients
For risotto
• 2 -1/2 cup of rice
• 1/4 cup of olive oil
• 1 chopped onion
• 1 homemade vegetable broth
• 5 cups hot water
• plenty of freshly ground pepper
• 2 tbsp chopped dill
• 2-3 green onions (finely and tenderly)
• lemons cut into quarters for serving

For Mussels
• 1 kg fresh mussels in their shells
• 4 tbsp olive oil
• 10 cherry tomatoes
• 2 dust. garlic
• 1 chopped green pepper
• 1/2 cup of ouzo

Directions
Clean the mussels by removing his mustache, pull and remove.
Then rub the outside with a brush and a sponge to clean the shell. Rinse with plenty of water. All mussels that stayed open after this process, throw them away. The mussels that will reamin to be cooked should be tightly closed, this is the ultimate sign of freshness.
We keep half the mussels in a bowl separately. Heat over in high heat a deep pan with a lid and add 4 tbsp of olive oil.
Sauté the crushed garlic, pepper and cherry tomatoes for 2-3 minutes. Pour ouzo and after the alcohol evaporates, add half the mussels in shells. Cover and leave for 3 minutes or so to become steamy and open mussels. Dangling a couple of times hard on the pan. Find the clams which did not open after this process and remove them/throw them away. Remove the mussels in a bowl. Remove the shells and keep the crumb. Guard the remaining ingredients of the pan for the risotto.

For the rice
Heat the olive oil and saute the onion for a few minutes. Add the rice and sauté for 2-3 minutes so it glows. Add the homemade vegetable broth and 5 cups of hot water. Add all ingredients except the pan mussels. Stir and simmer on low heat with a lid for 8-10 minutes.
Then add the mussel crumb and chopped green onion. Mix lightly and drive into the surface fresh mussels in shells. Rub pepper and put it back the lid. Simmer until the mussels are open (a few minutes).
Finally sprinkle chopped herbs and serve immediately with lemon quarters.

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

Ingredients
• beef steaks
• sirloin beef steak sliced
• black pig sausages
• sausages from Mani
• pork skewers
• Salt /Pepper

Pepper steak sauce for grilled meat
• 3 tsp mixed peppers granulated
• 3 tbsp butter
• 1/2 chopped onion
• 1/3 cup. cognac
• 1/2 cup. broth
• 4 tbsp heavy cream
• salt

Grilled vegetables
• eggplant
• colored peppers
• fennel
• asparagus
• oyster mushrooms or Champignons
• Olive oil
• salt
• pepper

Mustard sauce with honey for grilled vegetables
• 6 tbsp mustard with thyme
• 2 tsp light mayonnaise
• 2 tsp honey
• 1/2 lemon juice and zest

Directions
We can bake ideally in grill with charcoal, in bbq with gas,  Grill on the stove or in the toaster  by opening it in two.
Cook the meat according to our taste and depending on the thickness of of the different types of the meat. Place the meat after baking in a hot plate for 6-8 minutes covered to rest.
Serve with baked potatoes, roasted vegetables and pepper stake sauce.

Pepper steak sauce
Break the different peppers in a mortar or with a thick rolling pin.
Melt butter in pan. Saute onion over medium-high heat for 3 minutes, add the peppers, add the brandy and let it evaporate completely. Add the beef broth and boil for 3 minutes. Finally add the cream and reduce heat. Let it cook slowly so to come to the desired density. Season with salt at the end.

Grilled vegetables
Wash, dry and cut the vegetables into slices. Brush them lightly with some olive oil. Bake on a rack or Grill for a few minutes to soften slightly. Put them in a large tray. Pour the mustard sauce.

For the mustard sauce mix all ingredients in a bowl to unite.

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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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