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Toffee Biscuit Truffles – Lacta Chocolate Glazed

Toffee Biscuit Truffles - Lacta Chocolate Glazed
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I always see that people, when it comes to Greek holidays and the food cooked for - can never eat an actual dessert after. It's too much and too tasty the food. But a small truffle - yes sir! Light but sophisticated taste, just like my loved Toffifee - the sweets that actually inspired this recipe - so that there not only same old Oreo truffles 😀
Toffee Biscuit Truffles - Lacta Chocolate Glazed
Print Recipe
I always see that people, when it comes to Greek holidays and the food cooked for - can never eat an actual dessert after. It's too much and too tasty the food. But a small truffle - yes sir! Light but sophisticated taste, just like my loved Toffifee - the sweets that actually inspired this recipe - so that there not only same old Oreo truffles 😀
Ingredients
Servings:
Instructions
  1. Start by blending the biscuit until sandy. Mix in with the cream cheese. Add 3 large spoons of dulce de leche. Mix well and look for a consistency of wet sand that keeps shape when you squeeze it. I boiled the cans of dulce de leche for 1 1/2 hours in a small temperature, making sure that they were always covered with water. I use the same ingredient for banoffee.
  2. Using gloves, create small balls of the mixture. You have dulce de leche left. You can make a center filling of it, like I did. Lovely tasty surprise. Or you can add nuts of your choice. You don't have to worry that it's too sweet. Its not, if you biscuits were sugar free and a lot tastier with the caramel aroma from the dulce de leche.
  3. With one finger press into each ball and create a small crater, then fill it with dulce de leche. Using 2-3 more small pieces cover the hole, don't roll it between your palms to do that, the filling will come out.
  4. Warm up the chocolate until as watery as possible. When the balls are ready, put them in the freezer for 10 minutes. Take them out and coat them with the chocolate, using a fork. Feel free to sprinkle on top some biscuit dust or caramelized nuts crushed in a blender.
  5. I don't have to explain how delicious this think is. Not too sweet but so full of flavor and so easy to prepare especially because there is no risk that it won't come out good. I cut one through so that you see the inside result, amazing!
Recipe Notes

I made about 25 truffles with this composition.

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Fresh Cheese Ravioli Pasta with al Rosa Sauce

!For the fresh pasta recipe, follow the link here

Fresh Cheese Ravioli Pasta with al Rosa Sauce
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My all time favorite pasta dish!
Servings
4 people
Servings
4 people
Fresh Cheese Ravioli Pasta with al Rosa Sauce
Print Recipe
My all time favorite pasta dish!
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
Ravioli filling
  1. Mix together mozarella and Philadelphia or ricotta. Add some salt. Create ravioli from fresh pasta dough using a fresh pasta machine. If you want to use done pasta, buy cheese ravioli or cheese tortellini.
al Rosa sauce
  1. Finely blend or chop the onion. Sautee it in olive oil for about 10 min on a minimum heat. Add the finely chopped garlic and basil. I use a home stored basil oil. It keeps for at least 6 months in the fridge.
  2. Put some water to boil, add the whole tomatoes, hold for a minute or until the skin breaks. Take out on a fork and clean. Blend well and add one tea spoon sugar.
  3. To the sauteed onions and garlic, add the fresh tomato juice, salt, pepper and water extra if you want to have extra sauce - it's delicious and when working with pasta it's good to have some extra.
  4. When the sauce is cooked, add cream. I add a lot, we like this sauce and how sophisticated the cream makes the taste. Add the parmesan cheese.
  5. Par-boil the ravioli and add them to the sauce. Bring to a boil right before serving. Serve with more parmesan.
Recipe Notes

! For the fresh pasta recipe, follow the link here

!! If your fresh cheese pasta sticks together and you can't seem to find a way to boil them safely (this might happen if you use skinny dough sheets), prepare an oven pan, add some butter and the pasta in, together with the ready-made al rosa sauce, and cook 'al forno' - still delicious!

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The Best Roasted Cauliflower

The Best Roasted Cauliflower
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Servings
2 people
Servings
2 people
The Best Roasted Cauliflower
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Wash well the cauliflower and use a knife to cut it into small florets like in my picture.
  2. Using a cooking brush, brush them lightly on the top side with olive oil. then add some salt and fresh pepper.
  3. Preheat an oven at a 180C and cook the florets for 10 minutes using the oven air option, on a cooking paper.
  4. Take out, sprinkle parmesan cheese and cook another 5 minutes.
  5. Take out again turn them all on the other side and repeat the 2 processes. First brush with oil, cook for 10 minutes, then take out and cook for another 5 minutes or till they reach slightly crispy look.
Recipe Notes

This is an excellent meat side dish or salad. The surprise of the dish is that you will eat it all at once, it's that tasty.

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Fish en papillote with Quinoa

Fish en papillote with Quinoa
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Servings
2 people
Cook Time
20 minutes
Servings
2 people
Cook Time
20 minutes
Fish en papillote with Quinoa
Print Recipe
Servings
2 people
Cook Time
20 minutes
Servings
2 people
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Boil the red quinoa (about half a coffee mug for 2 people) in the stock. Add some olive oil and extra salt. Then drain and add the butter. If you don't have stock, add a carrot, some parsley and an onion while the quinoa boils. Take them out after. That is plenty of flavour.
  2. In a package 'en papillote' made from cooking paper and foil like in my picture, pack the fish fillet.
  3. Before closing the package, add olive oil, sliced garlic, salt, pepper, and slice the carrot or potato and lay it over the fish. I tried to take the picture so that it all shows.
  4. Cook the package in the heated oven for about 23-25 minutes at 180C.
  5. Delicious dish, nutritious, stomach friendly and packed with healthy components.
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Chicken Puff Tarts

Chicken Puff Tarts
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Lovely saving recipe idea for the chicken tomato sauce leftovers!
Cook Time Passive Time
50 minutes 30 minutes
Cook Time Passive Time
50 minutes 30 minutes
Chicken Puff Tarts
Print Recipe
Lovely saving recipe idea for the chicken tomato sauce leftovers!
Cook Time Passive Time
50 minutes 30 minutes
Cook Time Passive Time
50 minutes 30 minutes
Ingredients
Servings:
Instructions
  1. I advise you to always cook the meat with some extra red sauce when you make tomato juice, good for pasta, and even puff pastry tarts if you have any leftovers.
  2. Clean the meat from the bones and finely chop it.
  3. Cut the puff pastry in the wanted shape and slice the very thin outlines to add them as a frame on top of the pastry so that the juices stay inside. Let the pastry stay for about one hour to completely melt (if you use frozen).
  4. Put tomato sauce inside the pastry, add meat all over it and top with some grated cheese of your choice.
  5. Cook for 50 minute at 170C or until fully cooked.
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Coffee Quinoa Flakes Porridge

Quinoa Flakes Porridge
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Servings Prep Time
2 people 10 minutes
Servings Prep Time
2 people 10 minutes
Quinoa Flakes Porridge
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Servings Prep Time
2 people 10 minutes
Servings Prep Time
2 people 10 minutes
Ingredients
Servings: people
Instructions
  1. In a small pan, roast for a couple of minutes the seeds and nuts. Then blend them for some seconds.
  2. Warm the milk in a pan and add the cocoa and coffee. When it starts to boil, add the quinoa flakes, keep stirring for a minute and set aside.
  3. Serve the porridge with the roasted nuts on top and add honey if it's the case.
Recipe Notes

It;s not easy to give a good taste to quinoa seeds, so what better than coffee?

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Macarons Recipe

Macarons Recipe
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Very well tested recipe - a lot of thrown macarons till I found this one.
Cook Time
2 hours
Cook Time
2 hours
Macarons Recipe
Print Recipe
Very well tested recipe - a lot of thrown macarons till I found this one.
Cook Time
2 hours
Cook Time
2 hours
Ingredients
Servings:
Instructions
  1. Mix in a blender the almonds flower, the powder sugar and the color powder if the case. I used plain green tea. When all mixed up, pass it through a sieve.
  2. 55g of egg whites mix it with the liquid color if the case. If not, just put in on the dry mix prepared before.
  3. The other 55g egg whites beaten as meringue with the syrup of the 150g of sugar and the water. Make sure you start to beat the meringue when the syrup temperature is 112 and you pour the syrup when it's temperature reaches 118C.
  4. Continue to beat the meringue until they become shiny and they reach room temperature.
  5. Mix slowly the meringue into the other ingredients. Test the batter by pouring it and testing the number of seconds needed for it to become flat. 8-15 seconds. Mix the meringue as much needed to be in the indicated number of seconds. Make the test several times.
  6. Make the macarons on a special silicon tray (I bought it online) or make some circles onto your cooking paper 2.5-3cm in diameter.
  7. Let the macarons sit for 30-60 minutes until they make a crust and the top of it does not stick to the finger when touching it.
  8. Cook for 15-18 minutes at 155C.
  9. Use a (/white) chocolate ganache for filling. Or be creative depending on the taste you used.
  10. Put the macarons in the fridge for one day before serving them.
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Tomato Bruschetta

Tomato Bruschetta
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An all time summer favorite!
Tomato Bruschetta
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An all time summer favorite!
Instructions
  1. Cut the tomato into small cubes. You can always unpeel it in a little boiling water.
  2. In a salad bowl, mix together the tomato cubes, olive oil salt and fresh pepper and grate some light (take the heart out) garlic if you are a fan. Add dry oregano and finely chopped basil leaves. If you don't like any of these 2 herbs, be creative, tomato matches many types of spices! Maybe add rosemary infused olive oil.
  3. Toast some bread slices and add the tomato virgin sauce.
  4. Serve with some feta cheese, mozarella or parmesan - tomato cheese is always a good choice!
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Pasta with Carbonara

Pasta with Carbonara
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Servings
4 people
Cook Time
30 minutes
Servings
4 people
Cook Time
30 minutes
Pasta with Carbonara
Print Recipe
Servings
4 people
Cook Time
30 minutes
Servings
4 people
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Start with boiling the pasta. I used Greek kofto makaronaki - delicious! Choose a good brand to make sure they don't get sticky or break. Boil them al dente and wash. Be sure to have kept the half cup of water from the boiling pasta. No carbonara without that!
  2. In a non sticky pan (avoid teflon, go for an iron one if you own one) add the butter and slightly roast the bacon. Add fresh pepper in the end and milk cream.
  3. Mix the pasta together with the bacon, warm on low heat and add the parmesan cheese and the water. When the sauce is created and the pasta warm, take off the hear and add the 2-3 egg yolks.
  4. Stir, add more parmesan for serving and salt only if necessary and serve hot!
  5. Eat the dish in the same day. The hot pasta will cook the egg yolk but the dish looses beauty when eaten the second day.
Recipe Notes

This dish is our favorite weekend dish! The people who tried it, say it's the best they ate and I learned it from Italian cooks. Try it and enjoy!

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