carrot salad

materials

• 600 g or 5 large carrots
• ¼ cup. tea olive
• 2 tsp. vinegar or lemon juice
• little caper
• olives
• pickle
• salt

execution

Wash thoroughly carrots and clean.
The fine grater to grate the cheese.
Place the carrots on a platter, season with salt, add the vinegar and then the oil.
Garnish with olives, capers, pickles and serve.

- You may want to add the tip and 2-3 tablespoons of yoghurt, who go too.

- If you want more coarsely, we can rub on a grater for onion.

Breaded chicken in the oven

The advantage of having the tumbling of food, apart from the pungent taste and crispy crust that makes is that keeps juicy.
Especially the chicken is all about.
And because some people avoid them fried, breaded do them in the oven

materials

• 6 drumsticks or chicken fillets
• 1 ½ cups. tea flour about
• 3 eggs beaten with 2 tsp. tablespoons milk (optional)
• 1 package breadcrumbs
• 2 tablespoons Parmesan (optional)
• oregano
• olive oil
• salt - freshly ground pepper

 

 execution

Clean and wash the chicken thoroughly and wipe with paper towels.
Beat eggs lightly with milk and mix the breadcrumbs with the Parmesan.
Salt and pepper the thighs add the oregano, olive oil and mix well.
Next, we go one to one of the flour, making sure to cover everywhere.
Having gone to shake the excess flour, dip in egg
Finally dip in bread crumbs, taking care to cover everywhere.
Place them on baking sheet lined with parchment paper.
Bake in preheated oven at 180 ° C, the resistances for 35'-40 'or so, depending on the piece and the size of the chicken.
If the pieces are large, you may need to go and on the other side.

Serve with fries and green salad.

- Alternatively, you can fry them in plenty of vegetable oil over medium heat until cooked through on each side.

Fruit salad with ricotta and honey

Ingredients (for 6 persons)
800 gr. ricotta (white, soft cheese)
200 gr. honey
2 kiwi, 1 banana, 1 orange, 1 peach tight, 2 apricots
1 lemon (juice)
1/2 cup. ts. sugar
Cinnamon (optional
Peel and cut the fruit into small cubes. Put in bowl, sprinkle with the sugar and lemon juice and let stand in refrigerator for at least 2 hours. Put the ricotta in a blender with honey and mix a few seconds stopping to mingle, but not had a chance to become a homogeneous mixture. Lay a baking pan diameter 25 cm or similar form tart with enough depth with foil. Pour in the mixture of ricotta, lay the surface, cover with cling film and refrigerate for 2-3 hours or more. Transfer the mixture to a paper plate and with the help of a spatula, remove the paper. Spread the mixture evenly and place in the center of the fruit, after being drained. Sprinkle, if desired, with little cinnamon.

Rainbow Cupcakes

Materials:For cupcakes (about 12)200 gr. butter at room temperature50 ml sunflower150g. yogurt350 gr. white sugar2 tsp vanilla extract4 eggs475 gr. flour, all-purpose3 tbsp baking powdervarious colors confectioneryFor the topping:5 egg whites1; cups white sugar1 ½ cups of butter at room temperature and cut into cubes
Execution:
Preheat oven to 180 C. In a bowl, beat at medium speed sunflower oil with sugar, butter and yogurt until homogeneous and produce a thick mixture. Add eggs one at a time and vanilla and mix again. Sieve the mixture into the flour and baking powder and mix at low speed for 2-3 minutes. Divide the dough in bowl so what colors we want to have cupcakes. Add the colors we each bowl, little bit until the desired result, stirring until the mixture is uniformly colored.In a fit place for cupcakes paper cases. Into receptacles place one tablespoon of each color to fill in 2/3. Bake for 25 minutes until cooked long enough dipping a toothpick comes out clean. Remove from the oven and allow to cool.For coating put on a pot egg whites and sugar. Place the pot in a larger boiling water (bain marie) and stir constantly until the sugar is completely melted. I'll understand if tasting a little mix at our fingertips, we do not feel any grains of sugar and the mixture is a little more than lukewarm. Pour the mixture into a bowl and stir in gradually increasing speed until a stiff meringue and cool completely, about 8-10 minutes. Reduce speed and gradually add the butter. The mixture will become more fluid and will start breaking. Continue stirring until it thickens and is smooth and uniform. Although still very fluid put in the fridge for 15 minutes and then continue stirring. Place the mixture into a pastry piping bag and decorate the cupcakes.

Lady ... Pavlova

 4 egg whites, at room temperature
pinch of salt
250g. sugar
2 Messrs. cornflour
1 Tbsp white vinegar
some liquid drops vanilla
300g. cream, whipped Chantilly
250g. berries
1 shot of Grand Marnier

Pavlova 6 people.
Preheat oven to 180oC. Place in a bowl 250g. berries with a shot of Grand marnier and zest of an orange to marinate. Beat in mixer at medium speed, the egg whites with the salt and gradually add the sugar until it dissolves well and form meringue shine and make tops. Sprinkle with corn flour and pour in the vinegar and vanilla. Mix by gentle agitation until it becomes a homogeneous mixture. Spread in pan 23 cm, which have paved greaseproof paper dusted lightly with cornflour. Lower the oven temperature to 150oC and bake for 45-50 minutes. Turn off the oven and leave the cake inside, with the door open until it cools down. Garnish the Pavlova with whipped cream and cover with forest fruits

OIKONOMIKA CUPCAKES

ΥΛΙΚΑ

5 ΑΥΓΑ

1/2 ΠΟΤΗΡΙ ΝΕΡΟΥ ΖΑΧΑΡΙ

1 ΠΟΤΗΡΙ ΓΑΛΑ

1 ΒΟΥΤΥΡΟ ΑΝΑΛΑΤΟ

3 ΚΟΥΤΑΛΑΚΙΑ ΤΟΥ ΓΛΥΚΟΥ BEAKING POWDER

ΛΙΓΟ ΚΟΝΙΑΚ

3 ΚΟΥΤΑΛΑΚΙΑ ΚΑΚΑΟ

1 ΚΟΥΤΑΛΑΚΙ ΝΟΥΤΕΛΛΑ


ΔΙΑΔΙΚΑΣΙΑ ΚΑΤΑΣΚΕΥΗΣ
ΣΕ ΕΝΑ ΜΠΩΛ ΒΑΖΟΥΜΕ ΤΑ ΑΥΓΑ ,ΤΗ ΖΑΧΑΡΗ,ΤΟ ΚΟΝΙΑΚ ΚΑΙ ΤΟ ΓΑΛΑ.ΤΑ ΚΤΥΠΑΜΕ ΚΑΛΑ.
ΛΙΩΝΟΥΜΕ ΤΟ ΒΟΥΤΥΡΟ ΚΑΙ ΤΟΝ ΒΑΖΟΥΜΕ ΣΤΑ ΑΥΓΑ.ΠΡΟΣΘΕΤΟΥΜΕ ΤΟ ΑΛΕΥΡΙ ,ΤΟ ΚΑΚΑΟ, ΝΟΥΤΕΛΛΑ ΚΑΙ ΤΟ BEAKING POWDER.
ΛΑΔΩΝΟΥΜΕ ΤΗΝ ΦΟΡΜΑ ΣΤΗΝ ΟΠΟΙΑ ΘΑ ΓΙΝΕΙ ΤΟ ΓΛΥΚΟ,ΚΑΙ ΤΟΠΟΘΕΤΟΥΜΕ ΤΟ ΜΙΓΜΑ .
ΤΟ ΨΗΝΟΥΜΕ ΣΤΟΝ ΑΕΡΑ ΣΤΟΥΣ 180 ο C.

Salad with red cabbage, beets and pears

materials:


1/4 of a medium red cabbage, thinly sliced
1 large beetroot peeled and grated
1 pear, peeled and chopped
Walnuts, chopped
3 tablespoons olive oil
1 tablespoon of salt
4 tablespoons of vinegar
salt and pepper
preparation:

Pour over the red cabbage to 1/4 teaspoon salt and 2 tablespoons of vinegar and mix well in a bowl.
Leave aside for 30 minutes.
Rinse the cabbage under running water to remove the excess salt and vinegar and wring it well to leave the water, put it back in the bowl.
Pour the grated beets to the bowl with the cabbage.
Make the vinaigrette with the remaining vinegar and oil, pour over salad and toss well.
Sprinkle with nuts.
Before serving garnish the salad with slices of pears.