Alfa’s Recipes

Posted in Alfa's Recipes, on 27 July 2015, by , 0 Comments

Preferably and acording to taste, serve the apples with cinnamon and/or with light whipped cream. Alternatively with yogurt. Either way is great!

Servings: 5
Preparation time: 10 minutes
Baking time: 60 minutes

Ingredients  
• 5 apples (more or less the same size)
• 6 tablespoons of black currants
• 6 tablebspoons of sugar
• 1/2 teacup of rum
• 1/2 tablespoon for each apple butter
• 1 teacup of water

Directions
1. Put the raisins to soak in rum for 20 minutes. Peel the apples and remove the seeds with a special tool or with a small knife.
2. Place apples in baking pan and add the raisins into the hole, then add the  sugar. Add the butter and finally a cup of water.
3. Cover with baking paper and foil, bake at 180˚C for 1 hour. Serve.

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Posted in Alfa's Recipes, on 27 July 2015, by , 0 Comments

Ingredients:

• 5 potatoes
• Half cup of olive oil
• 1 full tbsp mustard
• Juice of one lemon
• 1 tbsp capers
• A little oregano
• Salt
• Freshly ground pepper
• A bit of hot chilli peppers

Directions:

Wash and peel the potatoes, cut them into chunks and boil for 20 minutes until they get soft.

Whisk all the dressing ingredients in a blender to make a cream, pour the water from boiled potatoes and leave a bit of water in the bottom.

Pour the sauce and stir to go everywhere.

Serve warm.

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Posted in Alfa's Recipes, on 27 July 2015, by , 1 Comments

It is the fastest and most delicious food that you can prepare. On the islands , we have froutalia in the weekly menu , making several  variations with their fillings . this is my most favorite one

Servings: 4

Ingredients:

• 6 eggs
• 3 boiled potatoes, peeled and diced
• 3 medium zucchini, cut into thin slices
• 2 green onions, finely chopped
• 1/3 teacup of fresh milk
• ½ teacup crumbs of feta or cream cheese
• salt
• freshly ground pepper
• 1/4 cup. of olive oil
•  chopped dill (a small quantity)

Directions:

In a deep skillet heat the olive oil and saute over low heat the potatoes, to soften but not to make a crust, for 3-4 minutes. Add the spring onions and thinly sliced zucchini and continue sautéing for another 3-4 minutes. In a bowl, beat the eggs with a wire, to unite, add feta, salt, freshly ground pepper and dill. Finally add the milk. Drizzle the potatoes and zucchini with the egg mixture. Shake the pan from the handle, Increase heat to medium and cover the pan with a lid. Let the froutalia to be cooked for 5 minutes. Carefully invert with the lid or with a large, shallow dish. Continue cooking for 3-4 minutes. PLace the froutalia in  a platter and cut into triangles. Serve with tomato and feta.

•Milk in froutalia gives moisture and makes it fluffy.
• Do not bake the froutalia over high heat so It as to be equally cooked inside too
• When boiling the potatoes first we prevent them from soakig the oil

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Posted in Alfa's Recipes, on 27 July 2015, by , 0 Comments

Simple, tasteful and homie meal. Fast in the making and will be consumed even faster.

Servings: 6
Preparation time: 20 minutes
Baking time: 80 minutes

Ingredients

1 chicken cut into portions , about 1½ kg
• 1/2 teacup of olive oil
• 250 gr peas
• 1 kg green beans
• 1 chopped onion
• 2 cloves of sliced garlic
• 5-6 mature and tight chopped tomatoes
• 1 teaspoon sugar
• 1/2 bunch parsley, finely chopped
• salt
• freshly ground pepper

Directions

Ask the butcher to cut the chicken into 6 pieces. In a wide pot pour the olive oil and brown the chicken. Add the onion and garlic and continue to sauté for 2-3 minutes. Then add the chopped tomatoes and sugar. Lower heat, cover the chicken and simmer for 45-50 minutes to smooth. If tomatoes do not have much juices, add a little bit ofwater to boil the chicken.

Peel the beans, when fibers exist remove them, and if beans are too lond cut them in half. After boiling the chicken for 50 minutes and is half cooked, add the green beans and the peas, salt and pepper and continue cooking for 30 minutes. Towards the end add the chopped parsley.

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Posted in Alfa's Recipes, on 27 July 2015, by , 2 Comments

Ingredients

• 1 cup of sugar
• 3/4 cup of  corn oil
• 1 + ½ tablespoon of vinegar
• 1 + ½ tablespoons of brandy
• 1 vanilla
• 1 pinch salt
• Zest of 2 oranges
• 2/3 cup of orange juice
• 1 teaspoon soda
• 1 cup of water
• 1/2 cup of cocoa
• 3 cups of flour for all uses
• 3 tablespoons baking powder
• Dark chocolate

Directions

In a bowl put the sugar, oil, vinegar, brandy, salt, zest of 2 oranges, vanilla and mix well with a spoon for sugar to melt. Dissolve the baking soda in the orange juice and add to the bowl. Caution: foams and flows, so do it over the bowl with ingredients. Add the water.
Sieve the flour, backing powder and cocoa and add to the mixture. Mix with spoon.
Do not over work the mixture.
Pour half the mixture into greased, oblong and small form and the rest into 6 individual ramekins.

Bake in air at 150 oC to 160 oC for 20 minutes  for the ramekins and 30 minutes for the  large form. Allow to stand in the mold for 10 minutes, then take the cakes off and garnish with melted chocolate.

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Posted in Alfa's Recipes, on 27 July 2015, by , 0 Comments

Ingredients:
• 1 1/4 cups of Vegetable Oil
• 3/4 cup of sugar
• 2 large eggs
• 2 and 1/2 cup flour for all uses
• 3 tsp baking powder
• 1/2 cup of milk
• 1/2 yogurt
• 1 and 1/2 tsp soda
• 4 ripe bananas
• 1 vanilla
• 1 pinch salt
• 8 Oreo stuffed cookies chopped
• 1/4 walnuts grounded

For the garnish
•A bit of melted chocolate
• grated stuffed cookies

Directions

Preheat the oven to 170oC. Grease and flour a large form. Mash the ripe bananas in blender and dissolve the baking soda into milk.

Sift the flour with the baking powder. Beat in the mixer the oil with the sugar for 5 minutes. Add one by one the eggs, yoghurt, vanilla and salt.
Then pour the flour, milk and bananas. Finally add the chopped biscuits and walnuts and mix with a spatula. Pour the mixture into the mold (the mixture should cover 3/4 of the mold) and bake for 1 hour. Check if the cake is cooked with the blade of the knife remove from the oven and let cool for 10 minutes.

Take the cake off the mold and drizzle with chocolate, bananas and sprinkle with grated biscuits.

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Posted in Alfa's Recipes, on 27 July 2015, by , 3 Comments

Instead of strawberries you can use any other fruit you prefer best.

Servings: 8

Preparation time: 20 minutes

Ingredients

For the strawberry sauce:

• 250 gr of strawberries (ripe and tight)
• 1 teacup of sugar
• 1/2 teacup of vodka
• 12 whole strawberries for garnish

For the jelly:

• 500 gr of  yoghurt
• 300 gr of heavy cream
• 1 stick vanilla Madagascar
• 10 gr gelatin sheets (2 sheets of 5 gr. or 5 sheets of 2 gr)
• 5 tablespoons of Powdered Sugar

Directions:

  1. Soak gelatine into cold water for 15 miutes. Rip along the vanilla stick and put it into the cream to add flavor, also for 15 minutes. Chop the strawberries after washing them well.
  2. Puree in a blender 250 gr of strawberries with the sugar and add to the mix the vodka with the mixer always working.
  3. Place the mashed strawberries in the refrigerator to freeze.
  4.  Squeeze the gelatine and put in a pot with 1 tablespoon of water. Stir over very low heat until dissolved and leave them to cool down. Remove the vanilla branch and with the blade of the knife remove the seeds of the vanilla and pour them in the cream. Then beat the cream with hand mixer together with icing sugar for a few minutes, until soft peaks appear and have the form of yogurt. Add the gelatin and yogurt and gently stir with wire to homogenize the mixture.
  5. Wet with water a mold with a round hole in the middle. Pour the jelly and let it chill for 4 hours until stabilization. To deform, dip mold in warm water for 1 minute and turn it upside down on a platter. In the hole place the whole strawberries and drizzle with the sauce.
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Posted in Alfa's Recipes, on 27 July 2015, by , 2 Comments

Servings: 10

Preparation time: 15 minutes

Freezing time: 120 minutes

 

Ingredients:

• 1 package digestive biscuits
• 100 g. melted butter
• 1 tablebspoon of honey

For the filling
• 750 g. mascarpone cheese
• 2 lime zest and juice
• 200 g. sugar
• 4 tablespoon icing sugar

For the garnish
• mint leaves
• 300 g. fresh cherries and other red fruits (strawberries, blueberries, blackberries)

 

Directions:

1.We will use the ring mold with a diameter of 23 cm.
2. Crush the biscuits in a bowl. Drizzle with melted butter and honey. Mix and lay on the form. Then chill it in the refrigerator.
3. Put the mascarpone cheese in a bowl. Add the sugar, zest and lime juice. Gently mix the materials.
4. Spread the cream on the biscuit base. Spread the surface. Then let it chill for 2 hours.
5. To serve, melt half the fruit in a blender with the icing sugar.
6. Garnish the cheesecake with fresh fruit and mint leaves. In each plate spread a little bit of fruit sauce. Put a piece of the dessert and sprinkle them with a little bit of icing.

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Posted in Alfa's Recipes, on 27 July 2015, by , 0 Comments

If you are fan of butter beans this recipe is nice for a change. Hearty and delicious , you will love it! In periods except fasting (I make this recipe very often) sprinkle with crushed feta in between and on top for finishing.

Servings: 6

Preparation time: 30 minutes

Baking time: 60 minutes

Ingredients

  • 500 gr dried butter beans
  • 750 gr spinach
  • 5-6 chopped green onions
  • 1 leek finely chopped
  • 1 chopped onion
  • 1 bunch of dill
  • 1 bunch of parsley
  • 800 gr chopped tomatoes or cherry tomatoes (Additionally 2 packages of concasse tomatoes)
  • 1 teacup of oil
  • 3 tablespoons of dry breadcrumbs
  • salt
  • freshly ground pepper

Directions

From the previous day soak the dried butter beans giants in water with 1 teaspoon baking soda. The next day rinse thoroughly. Boil the beans in fresh water for 30 minutes, then drain them in colander. Wash and drain the spinach. Cut into chunchy pieces. Put in a bowl and season with salt. Allow to stand for 15 minutes. Squeeze the spinach with your hands for most liquids to disappear. Place in bowl. Add the herbs, dill, parsley, leek, spring onions and chopped onion. Mix them all thoroughly.

In a greased fireproof bakng pan oblong or a round one of 32 or 34 cm. Spread half the greens in the baking pan. Intermediate make a layer of butter beans and on the top place the rest of the greens. Cover with a layer of chopped tomatoes. Add salt and pepper. Drizzle the meal with olive oil and sprinkle with breadcrumbs. Bake in preheated oven at 170 ° C at resistance, at the lower place for about 1 hour until oil is the only liquid.

Alternatively: In periods except fasting add 300 gr of feta cheese crumbs to the mixture of greens and keep 1 teacup of feta cheese crumbs. With these sprinkle the surface of the meal just before putting it in the oven.

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Posted in Alfa's Recipes, on 27 July 2015, by , 0 Comments

Hot or cold, this salad is the perfect side to meat and fish, but can also be a light, healthy meal on ts own.

Ingredients:

• 3 boiled potatoes
• 8 tenderly cooked zucchini
• 2 boiled eggs
• 6-8 cherry tomatoes cut in half
• 1 dry red onion in rings
• 1 pinch of oregano
• 1/3 teacup of oil
• 3 tbsp white vinegar
• 6 olives
• 1 tbsp caper
• Salt

Directions:
Cut in a salad bowl zucchini into thick slices. Peel and cut the potatoes into pieces and eggs in four. Then add the tomatoes, olives and capers.

In a jar, shake the oil with vinegar, oregano and some salt. Pour this sauce over the salad and serve

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