Parmesan “keftedakia” surprise..

Hi everyone! Today i’m sharing with you a recipe me and Nikos prepared last week for the  international Parmiggiano Reggiano culinary contest! Check here our recipe and upload yours until July 18th!

To take part, recreate a typical dish from your culinary culture using Parmigiano Reggiano, the King of Cheeses, and then share your recipe! The best 30 recipes, judged and selected by a panel of chefs, will be published in the first Parmigiano Reggiano CrossCooKing recipe book. There will also be a special surprise for the most interesting interpretation!

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Kofta, in Greek κεφτές (keftés), is an Azerbijanian, Balkan, Indian, Iranian, Middle Eastern, and Turkish meatball or meatloaf. In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions. In India, Turkey and Iran, koftas are usually made of lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties are usually made of beef, veal, pork or mixtures of them. In Greek cuisine they are usually fried and eaten with tzatziki or yogurt.

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Ingredients

  • 500g minced beef or a mixture of minced beef and pork
  • 3 slices of stale bread without crust
  • 1 medium onion
  • 2 tablespoons wine vinegar
  • 1 egg finely chopped fresh oregano, fresh mint leaves, and parsley
  • salt and pepper
  • Yogurt seasoned with paprika and lemon zest

Preparation

Put the bread in bowl and drizzle with vinegar. Add the rest of the ingredients along with the minced meat and the herbs. Preferably grate the onions over the mixture so it gets infused by their juice. Season with salt and pepper. Scrunch and mix up well, then cover and place in the fridge to bind for at least 30 minutes. Remember: the more the mixture remains in the fridge the more aromatic the meatballs become. Divide the meat mixture in small pieces. Mould and pat each piece into comparatively flat meatballs, wetting your fingertips in water every now and then. Add a piece of parmesan cheese in the middle and wrap it. Dust them with flour, shaking the excess away, and stir-fry in olive oil. Dip the meatballs in the yogurt sauce. Buon appetito!

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photos © chrysoula papagianni

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Salmon with sesame – lime crust..

 

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Have a nice week everyone! What are you having for lunch this beautiful sunny Monday..?

Nikos prepared a delicious dish today, salmon with soy sause and sesame – lime crust, accompanied by a simple but tasty salad with toasted sesame seeds. Buon appetito!

Ingredients

 

  • salmon steaks
  • Juice and zest from 2 limes
  • 5-6 tbsp soy sauce
  • 4 tbsp sesame
  •  white wine
  • 1 bag of seasonal green leaves
  • 2 tbsp toasted sesame seeds
  • olive oil
  • balsamic vinegar
  • Salt and freshly ground pepper

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photos © chrysoula papagianni

Grandma’s pickled eggplants..

_Pickling

the process of preserving food by anaerobic fermentation in brine or vinegar. The resulting food is called a pickle. This procedure gives the food a salty or sour taste.

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Every summer my grandma is preparing the best pickled eggplants (from our garden of course!). In Greece, pickles, called τουρσί(α), are made out of carrots, celery, eggplants stuffed with diced carrots, garlic and peppers. The last 2 years i’m helping her and in exchange I take 1-2 jars with me in Florence! The perfect appetizer when your fridge is empty or when you’re just bored to cook. Bon appétit!

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photos © chrysoula papagianni

Fuchsia risotto..

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Have a nice week everyone! Today for lunch I prepared a creamy beetroot risotto! It’s a really simple and quick recipe and the red/pink color of the beetroot makes it look amazing!

Ingredients

  • 320 gr risotto rice (I used Carnaroli)
  • 200g beetroot
  • 100g butter
  • 80g of grated grana padano
  • 100g gorgonzola
  • milk or cream
  • 50ml white wine
  • 1lt hot vegetable stock
  • salt

First of all, blend the beetroot to a puree and store it in the fridge. In a pan, melt half the butter indicated and  toast the rice for 3/4 minutes. Sprinkle with white wine and let it blend. Add stock, salt and cook the rice for about 15 minutes by continuing to add stock when necessary. Melt the blue cheese with a little cream or milk. Remove the risotto from heat and stir in the remaining butter, grana padano cheese and the puree from the fridge.
Serve with melted gorgonzola.

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photos © chrysoula papagianni

Apple special bougatsa..

_Bougatsa

(Greek: Μπουγάτσα [buˈɣatsa]), is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo.

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Have a nice week everyone! Last week I had a problem with my camera and today I brought it to a repair shop and I don’t know when I’ll have it back 😦 So before separating my camera I decided to cook something sweet! It’s been more than 2 weeks that Rania sent me the new book of Vasilis Kallidis, Athens Special, and with the exams I didn’t have the time to get a good look at it. The book is a unique guide at Vasili’s favorite spots in Athens and at the end you’ll also find some recipes inspired from this special tour!

This might not be the typical recipe for bougatsa, besides the apples also the pastry leaf is different. An amazing recipe that you should definitely try! More Athens Special recipes soon!

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Ingredients

  • 4 apples
  • 1 tsp butter
  • 1/2 cup sugar
  • 2 leaves of puff pastry

For the cream:

  • 2 cups milk
  • 1 cup sugar
  • 2 tbsp flour
  • 1 tbsp corn flour
  • 2 egg yolks
  • vanilla

Method

Cut apples into small pieces and saute with butter over high heat until they sip their fluids. Add sugar and bring to boil over low heat. Keep some milk in a cup and put the rest to boil along with sugar and vanilla. Dilute in the cold milk, flour, corn flour and egg yolks and mix thoroughly. Pour the hot milk into the yolk mixture, stir vigorously and transfer the mixture back to the saucepan. Boil over high heat until the cream thickens. Lay one leaf of puff pastry on a baking tray strewn with baking paper. Lay the cream and top with the apple filling. Cover with the second leaf of pastry, wet it with water and bake in preheated oven, in air at 180 degrees for 40 minutes. Once the pies cool down, cut into pieces and sprinkle with icing sugar and cinnamon.

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photos © chrysoula papagianni

Linguini with Steamed Meatballs..

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Have a nice week everyone!

Lunch time and i’m at school eating a sandwich in front of my computer.. Yesterday however I prepared an amazing dish, pasta with steamed meatballs recipe by Gennaro Contaldo. You definitely have to try it!

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The photos of this recipe are taken with my new lens (thanks Katerina and Yiannis!!) and there isn’t any filter added! I can’t wait for the exams to be over so that I can use it outside my kitchen..!

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Ingredients

  • 100g stale bread, crusts removed
  • extra virgin olive oil
  • 250g lean beef and pork mince
  • 1 fresh red chilli, finely chopped
  • 1 clove of garlic, finely chopped
  • a handful of fresh flat-leaf parsley leaves, finely chopped
  • sea salt and freshly ground black pepper
  • 400g linguine
  • Parmesan cheese and rocket, to serve

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And below the video of Gennaro cooking!

photos © chrysoula papagianni

New York Cheesecake..

Hi everyone!

A while ago I posted about the history of Cheesecake, do you remember? I’ve told you that I would also post my cheesecake recipe, but in the meantime I discovered this amazing recipe by the greek chef Akis Petretzikis! My mother loves him and this summer we prepared several dishes by his instructions.. This cheesecake is completely different from the one I make and I have to admit, that is far tastier! You definitely have to try it!

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Ingredients

  • 1150gr cream cheese
  • 300gr sugar
  • 2tsp lemon juice
  • 1/2 tsp salt
  • 3 vanillas
  • 6 eggs and 2 yolks
  • 1 tbsp butter
  • 250gr biscuits
  • 100g.  butter, softened

Base

Beat the biscuits withthe butter in food processo . Spread the mixture in the bottom of a 28cm diameter tart pan and bake for 13-15 minutes at 160 degrees. Remove from the oven and let cool thoroughly.

Cream

Turn on the oven at maximum( 260 degrees ) . It is essential that the cream cheese is at ambient temperature. Put the cream cheese in a mixer and beat for two minutes. Add half the sugar and beat for one minute on medium speed. Add the remaining sugar , salt , lemon juice and vanilla .
Add the 2 egg yolks . Beat on low speed to incorporate the mixture. Add the eggs 2-2 and when the  mixture is ready pour in the tart pan. Put in the oven , bake for 10 minutes without opening the oven lower the temperature to 100 and bake for 1.5 hours.

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Here you can see the video of the recipe in greek.. 🙂

photos © chrysoula papagianni

Colorful risotto..

Lunch time! Today I didn’t feel like going out for grocery shopping so I made a risotto with what was left in the fridge! Risottos are so easy to cook and there are plenty of combinations, don’t be afraid to experiment!

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This time I used:

  • 1 medium size eggplant
  • 1 zucchini
  • 1 medium size pepper
  • 1-2 tomatoes
  • 1 onion
  • 1 clove of garlic
  • 200 g rice
  • extra vergin olive oil
  • about 1 litre of vegetable broth
  • salt & pepper
  • a glass of wine

When is ready serve with parmiggiano reggiano. Buon appetito!

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Lemon Poppy Seed Birthday Cake ..

A few days ago it was Elena’s birthday.. She came over and we prepared a tasty cake with lemon, poppy seed and lemon cream cheese frosting!

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Ingredients

Cake :

  • 3 cups cake flour
  • 1 + 3/4 cups sugar
  • 4 + 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp poppy seeds
  • 2 sticks butter, softened
  • zest of 1 large lemon
  • 1 + 1/4 cups buttermilk
  • 5 egg whites

MIx flour, sugar, baking powder, salt and poppy seeds in a bowl. Add zest, butter and 1 cup buttermilk. In a separate bowl whisk remaining buttermilk with egg whites and add it gradually to your batter. Pour into the pan and bake for 30 minutes. (we used 2 cake pans and then we cut it in 2!)

Syrup :

  • 1/3 cup water
  • juice of 1 large lemon
  • 1/4 cup sugar

Mix water, juice and sugar in a saucepan. Boil it, until it appears thick and reduced in volume. Brush the hot syrup while cakes are still warm and let them cool.

Frosting :

  • zest of 1 lemon
  • 8oz cream cheese, softened
  • 2 sticks butter, softened
  • 5 cups powdered sugar

This cake is delicious! If you decide to try it, just know that it takes a while (if you want to make 4 layers like we did!), so be patient! Of course the appearance of our cake isn’t the best,  but we are excused since it’s the first time doing a cake which has more than 2 layers!

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photos © chrysoula papagianni

Souffle Banoffee

Είναι Δευτέρα βράδυ (αργά) και χαζεύω στο ίντερνετ διάφορα βίντεο μαγειρικής. Κάπου ανάμεσα στον Jamie Oliver και τον Παρλιάρο, πετυχαίνω τη συνταγή που έφτιαξε ο Άκης Πετρετζίκης στο Πρωινό μου του Αγ. Βαλεντίνου. Σουφλέ μπανόφι. Ακούγεται κολασμένο. Και είναι!

Κατόπιν “μαγειρικής τηλεπάθειας” με κάλεσε η Λ. σπίτι της να το φτιάξουμε (για την ακρίβεια, να το φτιάξει εκείνη κι εγώ να φωτογραφίζω!).

ylika

Χρησιμοποιήσαμε αυγά, ζαχαρούχο γάλα βρασμένο το οποίο έχει γίνει καραμέλα, αλεύρι, νιφάδες μαύρης και λευκής σοκολάτας, μπανάνα και βούτυρο.

Μπορείτε να διαβάσετε αναλυτικά τα υλικά και τις οδηγίες για την εκτέλεση της συνταγής εδώ.

meigma

flour

banana

chocolate

yummyyyyyyyyy

suffle

final

Έχω την αίσθηση ότι οι συνταγές που φτιάχνουμε με καλή παρέα γίνονται οι πιο νόστιμες! 😉

Το ποστ αυτό και το τραγούδι αφιερωμένα στη μεγάλη φαν των Μπητλς!

🙂

_________

Late at night on Monday I was watching videos about cooking on youtube. Somewhere between Jamie Oliver and Stelios Parliaros, I found the recipe that Akis Petretzikis showed on tv on Valentine’s Day. Souffle banoffee. It sounds divine. And it actually is.

My friend L. and I were thinking about this recipe for the following days, so she invited me to cook. Actually, she was cooking and I was taking photos.

We used eggs, boiled sugar milk that was transformed into caramel, flour, flakes of black and white chocolate, banana and butter.

Here you can read the ingredients and the instructions with details.

I start to think that the recipes we make with good company are the most delicious! 😉

This post and this song are dedicated to L., who is the biggest fan of The Beatles!

🙂

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