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Lamb Chops with Drambuie

“Lamp Chops with Drambuie”

Ingredients:

  • 750 gr lamb chops
  • 150 ml water
  • 50 gr butter
  • 3-4 shots of drambuie
  • salt & pepper
  • 1 pinch thyme
  • a little bit of chopped fresh onion

Preparation:

  • Pre-heat the oven on 170c and take a medium oven pan and place the lamb chops. Pour the water , the drambuie and the butter and season well the chops.
  • Put the pan inside the oven for 35-40 minutes (depends on how pink we want to be the lamb chops inside). Garnish with some chopped fresh onion…
  • On this recipe we can replace the specific alcohol with something else like: jack daniels , tequila or a sweet liqueur!!!!
  • Serving suggestions: rice , potatoes with herb or roasted vegetables….
 
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Posted by on January 27, 2011 in lamb

 

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Butterscotch Sauce

“Butterscotch Sauce”

Ingredients:

  • 750 ml cream
  • 300 gr sugar
  • 100 gr brown sugar
  • 100 ml corn syrup
  • 1 pinch vanilla

Preparation:

  • Pour the cream inside a casserole and start heating it. When it gets warm start adding all the other ingredients and mix them well.
  • During the recipe the mixture must not BOIL…. keep it in slow heat and stir it constantly. The mixture will start get brown , thick and caramelize….. when its done leave it to get cold and its ready for use..
  • Serving suggestions:   ice-creams ,cakes etc.
 
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Posted by on January 25, 2011 in sweet sauces

 

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French Vinaigrette with Tarragon

“French Vinaigrette with Tarragon”

Ingredients:

  • 100 gr simple mustard
  • 100 ml water
  • 50 gr honey
  • 50 ml vinegar
  • 2 pinches of tarragon
  • 300 ml greek olive oil

Preparation:

  • Mix all the ingredients except the olive oil and the tarragon in large bowl and whisk them well. When the mixture become thick then add the olive oil and the tarragon and mix it again the more thick the better!!!!
  • This kind of sauce is suitable for salads and roasted pieces of pork…
 
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Posted by on January 25, 2011 in sauces

 

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Balsamic Vinaigrette Sauce With Rosemary

Balsamic Vinaigrette Sauce With Rosemary

Balsamic Vinaigrette with rosemary”

Ingredients:

  • 200 ml greek balsamic vinegar
  • 200 ml  honey
  • 400 ml greek olive oil
  • 2 pinches of fresh rosemary

Preparation:

  • Just add all the ingredients in a vase except the rosemary and mix them well!! When they become thick add the rosemary and the sauce is ready!!!
  • This kind of sauce is suitable for salads and a variety of roasted vegetables…. The preservation of this sauce is easy just keep it on a dry and shady place for up to 2 months….
 
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Posted by on January 24, 2011 in sauces

 

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Chicken stuffed with cheddar cheese

Chicken stuffed with cheddar cheese

“Stuffed Chicken  with Cheddar ‘

Ingredients:

  • 1 chicken breast
  • a good slice of cheddar
  • flour
  • salt & pepper
  • coriander

Preparation:

  • Take the chicken breast and open it wide seasoning it and and the cheddar cheese slice and also some fresh coriander leaves.   TIP: you can also add some small pieces of zuchinni for extra moisture…. Wrap the chicken breast tight and roll it onto the flour!!!
  • Take a pan and add a little bit of olive oil, then heat it well and after that add the chicken breasts! Just give a fine gold colour to the breasts! After that place the breast into a pre-heated oven (175c) for 14 minutes!!
 
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Posted by on January 24, 2011 in poultry

 

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Potatoes With Ham

Potatoes With Ham

“Potatoes with Ham Recipe”

Ingredients:

  • 700 gr potatoes
  • 300 gr ham (cut in cubes)
  • 1 small onion
  • 400 ml chicken stock
  • olive oil
  • salt & pepper
  • marjorine (1 pinch)

Preparation:

  • This is the most simple recipe of the kitchen. Just cut the potatoes in 4 and the onion in slices and add them into the baking pan. Add the ham, the chicken stock,the olive oil and the seasoning. Mix well all the ingredients and put the baking pan in the pre-heated oven for 40 minutes on  175c.
 
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Posted by on January 24, 2011 in vegetables

 

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Tortellini Soup Recipe

Tortellini Soup Recipe

“tortellini soup recipe”

Ingredients:

  • 300- 400 gr beef shanks
  • 2 tablespoons bacon drippings — or other fat
  • 2 liters cold water
  • 1 spoon salt
  • 1/2 spoon fresh ground pepper
  • 1 medium onion — chopped
  • 1 cup tortellini
  • 6 sprigs parsley
  • 5 carrots — sliced
  • 1 cup diced potatoes
  • 1/2 cup chopped celery
  • 1 spoon olive oil

Preparation:

  • Get a medium size casserole and add the olive oil and sauté the onions and the beef shanks until they get gold, then add the water and all the other ingredients except the tortellini. Boil the soup for 1 1/2 hour in slow heat. After that strain the soup from the remaining ingredients and add the tortellini and cook them for 9 minutes.
  • The soup is ready and if you like you can serve it with a bit of parmesan flakes………
 
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Posted by on December 22, 2010 in soup

 

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