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Sexy Chicken recipe
1 big fat chicken
1sack pre cooked chestnuts
10 dry plums
250 gr chicken livers
1 1/2 kgr baby potatoes
1 tablespoon butter
1 handful pine nuts
500gr beef mince
200 gr Greek Gruivere cheese
5 garlic cloves, unpeeled
a pinch of sugar
salt to taste
half cup of Greek olive oil
some oregano, fresh or dry
1 glass of tomato juice
2 medium onions cut in cubes
1 cinammon stick
1 bay leaf
fresh ground pepper
1 glass of red semi sweet wine
Season the chicken with salt and pepper inside out. Leave aside.
Make the mince. Saute the onions in olive oil, add the mince and saute some more until it turns pale, add the tomato juice, the sugar, the spices and some salt and pepper to taste. Low the temprature in medium/ low, add some water until the mince is slightly covered and let it cook until ready (about half an hour).
Mix together the mince mix with the chicken livers, the chestunts, the pine nuts, the plums and the cheese. Fill the chicken with the mixture and if there is enough mince mixture, spread some around the stuffed chicken. Lay the baby potatoes here and there, the garlic cloves, some olive oil, season and pour in the wine. Splash some water until the liquids are almost half the hight of the potatoes. Bake in pre-heated oven in medium/high temperature until the chicken is fully cooked (bones reviles).
FOR THE CHOUX PASTRY
one cup of water
one cup of all purpose flour
75 gr of butter, room temperature
a pinch of salt
2 cups of sugar or honey
store bought lemon curd
In a sauce pan, boil together the water, the butter and the salt. Once boiled, pour in the cup of flour, all at once. Whisk until you have a good dough. Remove from heat. Let it cool for about 5 minutes and add the eggs, one at a time, , while you whisk vigorously. Let it cool. Fill a pastry bag and pip some choux on a tray covered with parchment paper. Leave room between each choux, because they will double their size. Bake at 200 C degrees for 10 minutes, then low the temperature at 180 until golden brown. Let them cool before you try to remove them.
If you wanna fill them with store bought lemon curd just open a hole in the bottom of each choux and when cooled, fill a pastry bag with the lemon curd and pip lemon curd in. Othewise, you can just cut them in half and spread some lemon curd.
Make the syrup
Heat 2 cups of sugar until you have a thick caramel. Pour some over the choux pastry when filled and cooled. Otherwise you can drizzle them with honey.
Celeriac soup with wine and Gruyère cheese
One medium celeriac, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
3 potatoes, peeled and roughly chopped
One yellow onion, peeled and roughly chopped
one red bell pepper, roughly chopped
one glass of white wine
salt and pepper to taste
some dry of fress oregano
half cup of olive oil
grated Gruyère cheese
Throw all the veggies in a large casserole with the olive oil, season and add the oregano. Saute for some minutes and pour the wine in. Let it reduce for some seconds while you stir the veggies. Add enough water to cover the vegetables and let them cook gently. When all the veggies are soft, mash them in a food processor to have a thick soup. Add the cheese in or sprinle some when served.
photos and recipes by Donkey and the Carrot blogspot