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Doralinda 1

12.03.2014, 19:21

Sorin, I have been married to a Greek for many years, I learned most of the recipes from my mother-in-law who is 100% Greek, I have other recipes from my sisters-in-law, also 100% Greek, that is, without upset, you think you are more Greek than them ?! And after all, if you are in Greece, you know very well that the recipes vary from area to area! Please inform yourself before giving me lessons, or if you want, better publish your version!

Recept for sprot in Korean wortelsandwiches

  • Korean wortel & # 8211 50 g
  • wit brood, voor toast of lang brood & # 8211 200 g
  • sprot of sprot in oil & # 8211 150 g
  • kippenei & # 8211 2 stuks
  • ingeblikte of gezouten komkommers & # 8211 100 g
  • harde kaas & # 8211 80 g
  • knoflook & # 8211 3 tanden
  • olijfolie & # 8211 2 el.
  • & # 8220Provençaals & # 8221 & # 8211 3-4 eetlepels l.
  • specerijen & # 8211 optioneel.

Tijdelijke cost: 30 minutes.

Calorie intake: 300 kcal.

Beschrijving van de stadia van het koken van snacks aan de feesttafel:

  • verhit de pan, giet de plantaardige olie eruit, leg de sneetjes brood en bak aan beide kanten
  • leg gebakken brood op papier om overtollig vet kwijt te raken
  • zout, peper croutons and rasp knoflook
  • open sprot, laat de olie weglopen
  • komkommers in dunne plates gesneden
  • kook en maak het ei schoon, snijd het doormidden, kneed het samen met sprot, voeg mayonaise toe
  • kaas geraspt
  • leg eerst komkommer op het brood, daarna een mengsel van eieren en sprot
  • bestrooi met kaas en zet een halve minuut in de magnetron om het maximale vermogen te laten smelten.

Dietary recipe for spinach and cheese pie, from Cori Grămescu

"The diet pie recipe saves you whenever you feel like eating something good and tasty, but low in calories and high in protein. I chose spinach pie for this dietary recipe because spring is in season, it is fresh in the market and has a high content of folate and fiber, also having very few calories. It is very suitable in diets because it keeps you hungry and can be used in many diet recipes.

For the dietary recipe for spinach pie you need fresh spinach, onion, eggs, telemea or feta and dakos, a Greek buckwheat bread, baked twice. It can be found in more eastern supermarkets, but if you can't find this product, it's no problem, you can replace the amount of dakos with buckwheat flakes. It won't have the same consistency, but it works very well.

List of quantities for the dietary recipe for spinach pie (resulting in a tray, ie 12 servings)

2 kg fresh green spinach (decreases a lot in cooking, because it loses a lot of water)
12 eggs
500 g feta or dietary telemea
6 dakos breads or 100 g of buckwheat flakes
5-8 diced cherry tomatoes, mixed with a little olive oil, rosemary and lemon juice to soak the buckwheat.

Here are the steps to prepare a dietary pie recipe. It does not require much knowledge of scientific cooking, it is prepared in the oven at 160 degrees and can be eaten cold, for breakfast or can be packaged for snacks. It is a meal rich in protein and, if the portion size is respected, it results in a light, dietary preparation, rich in fiber and protein and with a low intake of simple carbohydrates.

the 2 kg of spinach are washed well and the leaves are chosen. to wash the spinach faster, it is recommended to rinse it in a cold water bath 3-4 times, so that the soil remnants fall, then to rinse the leaves under a stream of cold water. Before cooking, spinach leaves should be drained well. Use a spin dryer to reduce the amount of water on the leaves.

clean and cut into cubes 4-5 white onions. In a large bowl, simmer the onion in a little olive oil, then add the hand-torn spinach leaves in large pieces. Gradually add and cook over low heat. Spinach leaves a lot of water and softens a lot, losing significant volume. After all the spinach leaves are soaked and smothered, turn off the heat and leave with a lid on for another 2-3 minutes, to leave the water. Then drain the composition through a sieve, letting the spinach juice flow into the sink. To prepare the dietary recipe for spinach pie, we need to drain well and even squeeze the spinach.

While the spinach is draining and cooling a little, beat the 12 eggs with a fork to homogenize. We don't need to froth, we just need to get a homogeneous mixture.

Telemea light or light feta cheese is put on a large grater and incorporated into the egg mixture.

to soften the dakos we need some finely chopped cherry tomatoes, mixed with oregano, olive oil and lemon juice, but also a little water. We do the same with buckwheat flakes. When it softens, squeeze the bread or the buckwheat flakes of juice and mix with the beaten egg mixed with grated cheese.

in a ceramic bowl lined with baking paper we pour the composition of stewed and drained spinach mixed with beaten eggs, grated cheese and buckwheat soaked with cherry tomatoes, then we match the taste: if we feel the need we add a pinch of salt, chilli, garlic dry and crushed capers.
the tray of dietary pie with spinach is put in the oven heated to 160 degrees and left until the eggs are set. If we don't necessarily follow the diet, we sprinkle a mixture of breadcrumbs with matured cheese (graviola) on the grater.
This dietary pie recipe can be made without buckwheat, if we follow a diet that completely restricts carbohydrates, remaining a preparation very low in carbohydrates and rich in good quality protein ", revealed Cori Grămescu on her blog.

Kritharaki / Kριθαράκι with feta or telemea

Cretan gastronomy very often uses olive oil, olives, zucchini, legumes and many, many fruits. Cretan delicacies include dakos (dried barley flour bread with olive oil and a type of local cheese, oregano and fresh sliced ​​tomatoes), vegetable soups (lentils, beans & # 8230), toast, olive bread, zucchini with olives, vegetables stuffed with rice, snails, rabbit and different types of pies (with meat, cheese, yogurt, sweet cumin & # 8230) and countless kinds of salads.

A special chapter of Cretan cuisine is the hull of sheep, but especially lamb, well known being the Cretan lamb ribs, a real gastronomic delight.

Most of the time, the meat is seasoned with artichokes, eggplant, spinach or sweet cumin. A glass of local wine or arrack (a very strong alcoholic beverage) will fit perfectly.

One of the dishes that I really liked is kritharaki with feta (or telemea). Below, one of the best recipes.

Ingredients for 4 servings:

1 cup and a half of barley (pasta like rice) 2 large red capsicums 1 yellow onion, large,
4-5 cloves of garlic
dried oregano
3 large tomatoes or a box of tomato sauce
1 tablespoon sugar
salt & pepper
feta or salted telemea (one slice or two, for each plate)
1/2 cup Sotirelis olive oil

Put the barley in boiling salted water. Cut the onion, kapia pepper and garlic into thin slices.

In a deep, non-stick pan, heat two tablespoons of olive oil, then add, to harden, the pepper, onion and garlic. Move the fire properly so that the vegetables don't burn too quickly. Optionally, hot water can be added.

If you use tomatoes, cut them in half and grate them (it's a technique constantly used by the Greeks, especially the Cretans) and peel them, then put the resulting puree over the other vegetables in the pan. If you use tomato sauce, put it directly in the pan.

Bring to a simmer and let the vegetables simmer in the tomato sauce until it visibly drops. Add a tablespoon of dried oregano, sugar (if the sauce requires it, ie it seems too sour) and a little pepper.

Put the barley in the sauce, mix and taste. Add salt and pepper, depending on the feta or telemea. All you have to do is put the kritharaki on plates, plus a slice or two of cheese, which you have to sprinkle with Sotirelis extra virgin olive oil and sprinkle with a little dried oregano.

Here are a top 10 foods to try if you are in Crete.

Every town in Crete has its own cheese recipe. It is made from goat's or sheep's milk, or a combination of the two types of milk. One of the most delicious is gravel, a hard cheese, which is sweeter when fresh, and when it ages it tastes like hazelnuts. If you are a fan of cream cheese, then you should try pichtogalo Chanion or myzithra, a young, light cheese.

Dakos is a very popular dish in Crete. You can also find it under the names koukouvagia (owl - n.r.) or kouloukopsomo (n.r. & # 8211 bread for puppies). What is dakos? It is a kind of bruschetta, soaked in olive oil, on which tomatoes and cheese are placed myzithra. Season with Cretan olive oil, salt, oregano and pepper.

Not only the French go for snails, but also the Greeks. The snails are passed through flour and fried in an olive oil bath, then dipped in wine (or vinegar). It can be seasoned, to taste, with rosemary.

10 delicious Cycladic dishes

I don't know how you are, but I'm super greedy. I don't eat much, I eat a lot. I like to taste everything and especially to try new things, culinary dishes that I have never heard of. The first feature I noticed in Cycladic cuisine was that it relies heavily on vegetables and less on meat. For two weeks during the Cyclades adventure, I don't know if I've eaten meat five times, and that includes fish and seafood. And in the end, in addition to the exceptional culinary experiences, I also chose a few kilograms less. And this without starving myself and without spending hours at the gym.

Dakos - Recipes

The inhabitants of the island of Crete are known for their specific Mediterranean diet that helps them to have an enviable health and longevity. One of their traditional recipes is the same salad that uses dry bread, called Dakos. Here are the ingredients you need to make a typical Cretan recipe.


  • 1 old bun, preferably whole
  • 3 medium tomatoes
  • 50g Feta cheese, cut into cubes
  • 10g capers
  • 1 tablespoon chopped red onion
  • 2 teaspoons olive oil
  • salt and pepper
  • 10-12 Kalamata olives (pitted), chopped
  • a powder of dried oregano

Cut the tomatoes into cubes and place them in a bowl. Over them, add chopped onions and olives, capers and olive oil. Season with salt, pepper and oregano. Carefully mix all the ingredients in the bowl to blend the flavors.

Place the halves of the bun on a plate, place a few tablespoons of the mix in the bowl on top, then sprinkle the cubes of Feta cheese and a few pieces of olives for decoration. Allow 15 minutes for the dry bread to absorb the tomato juice and olive oil, then you can serve them.

Bruschetta Italiana Clássica

  • long cloth or toasted cloth & # 8211 1 cloth
  • Cherry tomatoes & # 8211 200 g
  • Mussarella cheese & # 8211 100 g
  • alho & # 8211 2 teeth
  • butter & # 8211 100 g
  • vegetable oil (preferably olive oil) & # 8211 4 tbsp.
  • wine vinegar & # 8211 2 tbsp.
  • special & # 8211 optional.

Temporary costs: 30 minutes.

The number of calories: 250 kcal per 100 g.

Recipe step by step preparation:

  • prepare the cloth sozinho or buy in the store, remember that the Italian is different from the long cloth and the usual white
  • let the oil heat slightly to room temperature to soften
  • chop the cloth and send to the pan or toaster
  • spread butter toast, thin or thick, at your discretion
  • destroyed the manjericão
  • peel the garlic, pass through the garlic squeezer
  • chop the tomatoes, add the garlic, marjoram and vinegar
  • place the filling on the cloth, dust everything with grated cheese
  • Place the bruschetta in the microwave for 1-2 minutes to melt the cheese.

So, sandwiches & # 8211 this is not a flat snack, made up of bread and sausage. They are unique, diversified, easy to prepare and versatile & # 8211 can be sent both for the arrival of guests and to organize a healthy snack between working days.

The holiday options are different, as the ingredients for such dishes are exquisite, and the combination of flavors is so unusual that sandwiches for the festive table can go through the masterpieces of haute cuisine.

Croutons with crab meat

  • crab meat & # 8211 250 g
  • lemon or lime & # 8211 1 pc.
  • Red cherries & # 8211 10-15 pcs.
  • young greens, arugula & # 8211 50 g
  • olive oil & # 8211 3 tbsp
  • French & # 8211 1 piece
  • spices & # 8211 optional.

Temporary costs: 20 minutes.

Number of calories: 300 per 100 g.

Description of cooking steps:

  • cut the tomatoes in two halves, remove the seeds and cut finely
  • remove the lemon peel, peel and squeeze the juice
  • three or four branches of arugula are cut very finely
  • cut the crab meat, add a tablespoon to it olive oil, the same amount of lemon juice, peel, spices
  • cut the baguette, put it on parchment and sprinkle with olive oil, keep in the oven for 2-3 minutes until a beautiful crust is formed
  • condemn croutons and put them on the filling
  • serving this refined appetizer is recommended with white wine.

& # 8220Skagen & # 8221

  • elk wit brood (bij voorkeur stokbrood of bun) & # 8211 1 pak
  • grote garnalen & # 8211 50 g
  • dille & # 8211 3 takken
  • haringkuit & # 8211 50 g
  • boter & # 8211 50 g
  • mosterd, gemalen peper & # 8211 naar smaak
  • & # 8220Provence & # 8221 & # 8211 2 eetlepels l.
  • citroen of limoen & # 8211 1 st.

Tijdelijke cost: 25 minutes

Calorie intake: 300 kcal per 100 g.

Description of the kitchen:

  • bak de garnalen, snijd ze in grote stukken
  • bak brood in een broodrooster of in boter
  • Garnalen gemengd met mayonaise, mosterd en gehakte dille, peper
  • verspreid de vulling op een broodje, decoreer met greens en haringkaviaar, besprenkel met citroensap.


  1. Amari

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  3. Dealbert

    That is life. That's that.

  4. Macewen

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  6. Regenweald

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