Beef with Potatoes and Green Beans

 

Beef with Potatoes and Green Beans

You need:

½ kg beef

1 kg small potatoes

2 carrots

1 onion

100 mushrooms

1 small can of vegetable stock

1 tomato or 3 spoons tomato puree

1 glass of water

Parsley

2 hot peppers

Salt

How to prepare:

Sear the meat in a pan with some oil.

Cut the vegetables in a roasting pan and add the stock and the tomato puree.

Add the salted meat and leave it in the oven on medium (150-160 C) for about 2 hours.

Once it is ready sprinkle with finely chopped parsley and serve.

Bon appetite!

Beef with potatoes and green beans

Beef with potatoes and green beans

Ingredients:

1. ½ kg beef
2. 1 kg potatoes (I prefer baby potatoes)
3. 200 gr green beans
4. 2 carrots
5. 1 onion
6. 100 gr mushrooms
7. 200 ml vegetable stock
8. 1 tomato or 2-3 tablespoons of tomato sauce
9. 1 glass of water
10. Parsley
11. 2 hot chilli peppers

Preparation:

Sear the meat.

Cut the vegetables and arrange them in a pan with the meat and add the stock and the tomato puree.

Cook in an oven at 150-160 C for about 2 hours.

When it is out of the oven sprinkle with freshly cut parsley

Bon Appetite!

Baked Pears

Baked Pears

Ingredients:

1. 4 pears
2. 150 ml honey
3. 2 teaspoons sugar (preferably brown)
4. 50 gr butter
5. 4 sprigs of thyme (or about 1 teaspoon)
6. ½  teaspoon of cinnamon
7. 50 gr  walnuts

Preparation:

Cut the pears in half lengthwise and cut out the seeds

In a pan put the honey, sugar, butter and the thyme sprigs

Boil for 2-3 minutes

Arrange the pears in a pan – cut part facing down

Cover with the sauce

Bake on 200 C for about 15 - 20 mins (fan on if your oven has that function)

Serve turned cut side up sprinkled with cinnamon, crushed walnuts and meringue.

Enjoy!

Pork with Beans

Pork with Beans

And now the ultimate protein booster – Pork and Beans – the food of the Titans

Products:

Half a kg of pork

1. 3-4 cans of beans – (not baked beans and butter beans are best) or you can boil your own.
2. 4 carrots
3. 3 celery sticks
4. 2 onions
5. 1 capsicum (I like the red ones most and the yellow least)
6. 1 chilli
7. Tomato sauce around 200 ml
8. Mint
9. Parsley
10. 100 – 150 ml cooking oil

Preparation:

Cut the meat into small cubes.

Dice the vegetables and the mint.

Heat the oil in a big pot.

Add the diced onion followed by the carrots, celery, capsicum, chilli and mint.

Fry until they are soft.

Add the diced meat to the fried vegetables and after searing it a bit – add water just enough to cover it.

Simmer on low heat (with the lid of the pot on)

When the meat is nearly cooked add the tomato sauce and simmer for another 10 minutes.

Add the drained boiled beans (you can use canned beans for quicker results or boil your own)

Simmer for another 10 minutes

Add salt.

Add diced parsley and mint close the lid and switch of the heat.

Bon appetite!

Roast leg of lamb

Roast leg of lamb

You’ll need:

1. Lamb about 1.5 – 2 kg
2. Salt
3. Red pepper
4. Mint 
5. Thyme
6. Baking paper and
7. Aluminium foil

How to prepare:

Wash the meat if you wish and rub in a mix of the spices – the salt, red pepper, mint and thyme.

Spread the paper in the for of an x, place the meat in the middle and wrap it in it, then wrap in the metal foil. Place in the oven on medium for about 3 – 4 hours (do not add any liquid!)

Bon appetite

Tarator

Tarator 

(cold soup)

~time to prepare 10 min~

Ingredients:

• Cucumbers 1-2
• Yogurt
• Water
• Salt
• Garlic
• Dill

How to prepare:

1. Pour the yogurt into a bowl. Add some water and mix well till you achieve the desired consistency – depending on taste.
2. Wash and peel the cucumbers, chop into small cubes and add to the mix.
3. Add salt to your taste and one or two cloves of garlic pressed, finely diced or minced.
4. Add the washed and diced dill to the mix. Pour a couple of drops of olive oil and mix well.
5. Leave it in the fridge for a couple of hours for best results.

Potato Soup with Feta Cheese

Potato Soup with Feta Cheese

(cooking time between 30 and 45 minutes)

• Feta cheese – 300 gr
• Spring onions – 2-3 sprigs
• Parsley – 7-8 sprigs
• Salt – 1 pinch

Put one liter of water to boil. Add the potatoes cut in two. When they are boiled add the chopped spring onions.  After a couple of minutes add the crumbled feta cheese, a pinch of salt and the chopped parsley. Put the lid on the pot and take off the stove.

For best results use Bulgarian sheep feta cheese. Second choice Bulgarian cow feta cheese.

If you are out of luck Greek feta can do.

Lamb soup for the soul

Lamb soup

Ingredients:

500 – 600 gr       Lamb (neck)

100 gr                   Vermicelli

1 tablespoon     Paprika

1 tablespoon      Thyme

1 tablespoon      Parsley

Salt depending on taste

Preparation

Boil the meat until it separates from the bones.

When it is ready take the meat out of the pot and put the vermicelli in the broth.

While the vermicelli is simmering separate the meat from the bones, cut it into small pieces and return to the pot. Add salt to taste.

Take the paprika and infuse it with the broth (see the video on how to do that).

At the end add the finely chopped thyme and parsley, put the lid back on the pot and switch off the heat.

Ingredients:

500 – 600 gr       Lamb (neck)

100 gr                   Vermicelli

1 tablespoon     Paprika

1 tablespoon      Thyme

1 tablespoon      Parsley

Salt depending on taste

Preparation

Boil the meat until it separates from the bones.

When it is ready take the meat out of the pot and put the vermicelli in the broth.

While the vermicelli is simmering separate the meat from the bones, cut it into small pieces and return to the pot. Add salt to taste.

Take the paprika and infuse it with the broth (see the video on how to do that).

At the end add the finely chopped thyme and parsley, put the lid back on the pot and switch off the heat.

Bon appetite