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Top 5 dishes made from large dry onion
1 . Chicken with plums from St Athanasios, Pella
Chicken with plums from St Athanasios, Pella
An easy, quick, tasty and a thoroughly winter dish. I recently saw this on tv and I thought of sharing it with you.
Ingredient
4 tbsp
margarine
Cooking instructions
* Step 1
Melt the margarine in a frying pan and sauté the onion until translucent.
* Step 2
Add the chicken legs and sauté until golden brown then season with salt and pepper.
* Step 3
Add the plums and 1 cup of beer. Let it in the frying pan for 2-3 minutes and then move everything in a clay cooking pot (if possible or else in a baking tray) adding the rest of the beer.
* Step 4
Bake in a preheated oven for about 1 hour.
Note: if there is a photo you can click to enlarge it
2 . Keftedakia from Cappadokia
Keftedakia from Cappadokia
Keftedakia are traditional meatballs.
Ingredient
1 kg
ground beef
2
eggs
1 tbsp
olive oil
2-3 drops
vinegar
Cooking instructions
* Step 1
Mix all the ingredients together and knead. The secret for fluffy meatballs is1) Kneading for about 10 minutes but not as you knead dough, rather as you press your fingers in sand, continue kneading this way. 2) When you form the meatballs that also requires a certain time (count to 15 as you shape the meatball with your fingers). 3) Place them in the fridge before you fry them so that the ingredients combine. 4) It's best if the meatballs are not too large.
Note: if there is a photo you can click to enlarge it
3 . Pleurotus mushrooms in Muscat of Limnos
Pleurotus mushrooms in Muscat of Limnos
An alternative suggestion for garnishing rice, pilaf, couscous, xylopites (traditional Greek pasta). My mother used to prepare it with chicken or beef fillet instead of mushrooms. Since I have become a vegetarian she prepares it this way, especially for me.
Ingredient
1 packet
pleurotus mushrooms
2 cloves
garlic
1/4 cup
olive oil
1 tbsp
cow's milk butter
5-6 sprigs
parsley
3/4 cup
sweet Muscat of Limnos
Cooking instructions
* Step 1
Rinse the pleurotus mushrooms thoroughly as well as the red, the green pepper and the carrots.
* Step 2
Cut the large mushrooms in half and leave the smaller ones as they are
* Step 3
Cut the peppers into strips.
* Step 4
Cut the carrot into round slices.
* Step 5
Cut the onion into lengthwise pieces (not round slices).
* Step 6
Heat the oil in a pan and sauté the onion and garlic over medium heat.
* Step 7
When the garlic and onion turn golden brown, add the mushrooms, the peppers and the carrots.
* Step 8
Season with salt and pepper and once the liquids are absorbed, stir in the muscat wine.
* Step 9
When the wine evaporates add the juice of 1/2 a lemon and turn off the heat.
* Step 10
Add the butter and stir.
* Step 11
Finally, add the freshly ground pepper and sprinkle with finely chopped parsley.
Note: if there is a photo you can click to enlarge it
4 . Sophia's Moussaka
Sophia's Moussaka
Moussaka is an expensive and cumbersome dish to make. So, it takes time and patience.
Ingredient
2 kg
potatoes
1 cup
olive oil
1.5 kg
mixed mince (beef and pork)
500 g
tomato sauce
1/2 kg
feta cheese
200 g
margarine
1 cup
vegetable oil
6 tbsp
flour
1.5 l
milk
150 g
Gouda cheese
Cooking instructions
* Step 1
Peel and cut the potatoes and eggplants into round shapes. Cut the zucchini first into two halves and then in slices.
* Step 2
Fry everything in the evening and leave them overnight in a strainer so that the oil drains.The following day, sauté the onion in the olive oil, then add the mince, after that, the sauce, parsley, dill, the stock cube, salt and pepper. Let it boil for 15 minutes.
* Step 3
To make the béchamel, put the margarine and the vegetable oil in a pot to brown, add the flour and whisk. About a minute later, add the milk, salt and pepper.
* Step 4
Take a 30x40 baking tray and start the layers, beginning with the potatoes.
* Step 5
Arrange the potatoes next to one another and if you have more, use them to fill in the empty spaces.
* Step 6
Then, layer the zucchinis and on top of them, the mince, sprinkling 250 g feta cheese on top.
* Step 7
Cover the mince and the feta cheese with a layer of eggplants then another layer of mince and the rest 250 g of the feta cheese.
* Step 8
Slowly pour the béchamel over the top and sprinkle with the 150 g of Gouda.
* Step 9
Bake in a convection oven at 150°C, for 1 hour.
Note: if there is a photo you can click to enlarge it
5 . Spaghetti with tomato salad
Spaghetti with tomato salad
An astounding, summer dish!
Ingredient
1 packet
spaghettini
2-3 cloves
garlic
2 tbsp
caper
1/2 cup
olive oil
Cooking instructions
* Step 1
Peel the tomatoes and cut them into 1 cm cubes.
* Step 2
Wash the pepper, onion, garlic and parsley. Dice them as you did with the tomatoes.
* Step 3
Combine all the ingredients of the recipe in a bowl and let them marinate in their juices.
* Step 4
Boil the spaghettini al dente and strain.
* Step 5
Heat the olive oil in a pot while waiting for the spaghettini to strain.
* Step 6
When the oil is hot enough, add the pasta and stir.
* Step 7
Add all the ingredients of the bowl into the pot with the spaghettini with a bit of olive oil and salt (depending on taste).
* Step 8
Leave it to marinate and serve.
Note: if there is a photo you can click to enlarge it
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