Ingredients 3 (1100g) Chicken legs 1 1/2 teaspoon salt (Or more as needs) 1/2 teaspoon black pepper 3 (21g) cloves of garlic, chopped 1 (153g) large red onion, sliced 60ml olive oil 150g tomatoes chopped(In can) 2 leaves of daphne 1/2 teaspoon of sugar Preheat oven to 190℃ bake for 45-60 minutes
Συστατικά
Τρία πόδια κοτόπουλου ολόκληρα
περίπου 1100 γραμμάρια.
Μισή κουταλιά αλάτι (ή
περισσότερο ανάλογα με τα γούστα)
Μισό κουταλάκι
μαύρο πιπέρι
Τρεις σκελίδες σκόρδο, ψιλοκομμένο
Ένα
μεγάλο κόκκινο κρεμμύδι, κομμένο σε φέτες
60
ml ελαιόλαδο
150 γρ. ντομάτες ψιλοκομμένες (κονσέρβα
ή φρέσκια)
Δύο φύλλα φάφνης
Μισό κουταλάκι
του γλυκού ζάχαρη
Προθερμάνετε το φούρνο
στους 190 ℃ ψήνετε για 45-60 λεπτά
150 ml. of Olive oil 1 kg. of Ground beef 1 tbsp. of Salt 1/2 tsp. of oregano 1/2 tsp. of black pepper 1 tsp. of sugar 1/2 tsp. of cinnamon 2 cloves of garlic, chopped 1 bell pepper, chopped 1 onion, chopped 1 Tbsp. tomato puree 400g Tomatoes chopped 1000ml. of Water 2 leaves of Daphne Directions 1. Heat olive oil on medium-high, wait until hot then brown the ground beef, add Salt, oregano, black pepper,sugar, and cinnamon. Cook the ground beef until the pink done. 2. Add garlic (chopped), bell pepper(chopped), onion(chopped) saute until soft, then add tomato puree, tomatoes chopped, Water, and 2 leaves of Daphne. Covered with the lid for 45 minutes, or until the water is almost gone. 3. During you're cooking the sauce, prepare the Pasta/ Spaghetti according to package directions. 4. Serve Pasta/ Spaghetti with meat sauce and salt, pepper (if needs) springkle with grated cheese(parmesan)
1.
Ζεσταίνετε το ελαιόλαδο (μεσαίου μεγέθους
σκεύος), περιμένετε μέχρι ν ζεσταθεί, στη συνέχεια
ρίχνετε το βόειο κρέας, προσθέστε αλάτι, ρίγανη,
μαύρο πιπέρι, ζάχαρη και κανέλα. Μαγειρέψτε
το βόειο κρέας μέχρι να γίνει ροζ.
2. Προσθέστε
το σκόρδο (ψιλοκομμένο), το πιπέρι (ψιλοκομμένο),
το κρεμμύδι (ψιλοκομμένο) σοτάρετε μέχρι να
μαλακώσει, στη συνέχεια προσθέστε το ντοματοπολτό,
τις ψιλοκομμένες ντομάτες, το νερό και 2 φύλλα
δάφνης. Καλύπτεται με το καπάκι για 45 λεπτά, ή
μέχρι το νερό να έχει σχεδόν φύγει.
3. Κατά το
μαγείρεμα της σάλτσας, προετοιμάστε τα ζυμαρικά
/ σπαγγέτι σύμφωνα με τις οδηγίες συσκευασίας.
4.
Σερβίρετε τα ζυμαρικά / σπαγγέτι με σάλτσα κρέατος
και αλάτι, πιπέρι (αν χρειαστεί) με τριμμένο τυρί
(παρμεζάνα)
Ingredients 1120g ground Beef 2 (midium size) eggs 2(26g)cloves garlic, Chopped 1(170g) red onion, Chopped 25g mint leaves, finely chopped 10g fresh parsley, finely chopped(Optional) 300g Old bread(2days old), soaked in water until soft, then mold(knead)out with your hands 1 tbsp salt 1/2 Black pepper 50ml olive oil 150 fresh milk 200ml water 250g flour (drudge the meatballs) Instructions 1. Pour the beef(ground or minced) in a large bowl, then add eggs, garlic, onion, mint, parsley, bread, salt, pepper, olive oil, fresh milk, and water. Mix well together with your hands until the mixture is very well combined. 2. Put in refrigerate for 30-50 minutes(just to make them retains and easier to roll. 3. Heat up the oil on medium-high heat. 4. Use a tablespoon to measure, roll into balls. Dredge the meatballs in flour, shaking off excess, then place in the hot oil, cook until they have beautiful brown colored all over. Remove onto plate, and repeat until finished. 5. Serving with breads, or fried potatoes, or Greek salad, or all together and stuffed them with lemon.
Ingredients
710g. Beef(shoulder), cut into portions 2 cloves of garlic chopped 2 medium red onions chopped 1 Bell pepper chopped 1 tbsp tomato puree 1 can of tomatoes chopped 2 tbsps. of Salt 1/2 tsp. of Black pepper 1/2 tsp. of Cinnamon 1 tsp. of Sugar 2 daphne leaves 130ml. of olive oil 500g Riso pasta 1,850 ml. Water Instructions
1. Heat 100ml. of olive oil on medium-high heat in a pot, add Beef and fry until cooked, then add garlic, red onions, bell pepper (All chopped). Stir together until cooked. Add tomato puree, a can of tomatoes chopped, Salt , Black pepper, Cinnamon, Sugar, and 2 daphne leaves, water and close the lid for 25 minutes.
2. Heat up some olive oil in a pan, add the Riso pasta and saute, until golden.
3. Place the Riso pasta in the baking tray along with the meat sauce and mix together.
4. Preheated 180c° top and bottom for 40-50 minutes. Add a glass of water if needed, and put back in the oven for 15-20 minutes, and ready to serve.
100ml. Olive oil 1(184g.) Onion chopped 65g. Dill chopped 2(250g.) Carrots diced 900g. Peas 2 (422g.) Potatoes cut in pieces 400g. Tomatoes chopped or in can of tomatoes chopped. 900ml. Water 1 tbsp. of salt 1/3 tsp. of black pepper
Instructions
1. Heat olive oil in the pot(large) on midium high, saute onions until cooked. Add dill chopped, carrots chopped, peas, potatoes, tomatoes chopped, water, salt,and black pepper. Stir together and bring to a boil then close the lid, lower the flame and wait for 30-40 minutes, or until peas are cooked and soft, also the water is almost gone. Done and Enjoy!! 2. You can serve at hot or room temperture, it's up to you. They usually eat with bread and feta cheese.
1. Preparing the potatoes, zucchini summer squash, and eggplants. Remove the stalks from the zucchini summer squash, eggplants and remove the potatoes skin, then cut them into slices, thick prices. Season with salt and place them all in the sink with the water for about 15-30 minutes.
2.Take out the potatoes, zucchini summer squash, and eggplants from the water and squeeze with your hands, then put on the colander. Pat them dry and fry in the oil, until cooked and have beautiful colored. Place the fried on the baking tray, until finished for all of the vegetables.
3. Prepare the meat sauce,heat a large pan to medium -high heat and add the some olive oil. Stir in the ground beef until cooked, add onions (chopped), garlic (chopped), cloves ground, nutmeg ground, Cinnamon ground, black pepper, sugar, salt, tomatoes sauce, tomato puree mix well together, and close with the lid for 10-15 minutes or until most of the juices have evaporated.
4. Prepare the bechamel sauce,warm together 1500ml fresh milk , 400ml condented milk, and set aside. Use a large pot to melt 30g of vegan butter,and 50ml. olive oil over low medium heat. Add together with 90g plain flour, 50g corn flour and whisk until cooked(light golden brown). Add warm milk(Be careful, it'll be very hot and has lots of stream), keep whisking continously, add 140g. parmesan cheese, add eggs(quickly whisk until combined), then add 1/2 tsp. nutmeg ground, 1 tsp. salt, 1/3 tsp. black pepper. 50g butter, Mix until incorporated, looks smooth, and thicken.
5. For this recipe,you will need a large baking tray 32X38cm. Layer the potatoes, zucchini summer squash, and eggplants. Add over the cheese. Pour in the meat sauce(mix together with some bezamel) and the top with the bechamel sauce and smooth out with a spatula, then sprinkle with parmesan cheese (grated)
6. Bake the Mousakas in preheated oven at 190C° bake on top and bottom heating, without fan, for about 90-100 minutes, or until crust turns light golden brown.
Notes; 1. Wait for the Mousakas to cool down before cutting into pieces. 2. Baking time is depending on accordingly to the type of your oven, and how much you make the food.
