Plentyoffood

And the best chefs are...

2011-10-11T22:37:00.006+03:00

United Steaks

2011-02-25T13:57:00.003+02:00

Source: www.9gag.com

Cute little food rings II

2011-02-12T12:35:00.007+02:00

Kitchen of the Future

2011-02-09T17:45:00.000+02:00

Cute little food rings I

2011-02-04T12:42:00.006+02:00

Pancakes II

2010-10-26T19:31:00.007+03:00

Pancakes I

2010-10-23T19:31:00.008+03:00

Celtic baked fish parcel

2010-08-19T20:34:00.003+03:00

Ingredients:

4x white fish or salmon portions
1 courgette
handful of cherry tomatoes
1 yellow pepper
2 cloves of garlic
basil leaves (optional)-torn
salt and freshly milled pepper

Cooking directions:

Place chopped vegetables in the centre of a sheet of foil.
Arrange fish on top. Season with a little salt and pepper. Fold foil loosely to make a parcel.
Place in a pre-heated oven 200C/400F for 15-18mins.
Open foil and slide the fish and veg onto a plate.

Suggestions:

Enjoy with some crusty bread.

Baked Apples

2010-08-19T20:17:00.005+03:00

Baked apples are an Irish Christmas favourite, these apples with warm custard are a nice winter warmer.

Ingredients:

4 medium cooking apples
25G of sugar
13G of margarine
4 tablespoons of Ground
cinnamon
2 tablespoons of water

Cooking directions:

Wash and remove cores from apples. Do not peel.
Slice the skin around the equator of each apple with the point of a sharp knife.
Mix the margarine, sugar and cinnamon together and fill mixture into the central hole of each apple.
Place apples on a greased tin or pyrax dish and add the
water.
Bake in a moderate oven 190 C until soft.
Cooking duration will be about a half an hour.
Remove the skin from the apples top half and dredge with caster sugar. Pour over the remaining syrup and serve warm custard.

Beerometer and wineometer

2010-07-23T09:47:00.006+03:00

Be prepared to shock your mates by showing them how much booze is in their favorite tipple. According to health boffins, we should not exceed more than 3-4 units of the good stuff per day.

These quality glasses clearly display how much alcohol is your beer, lager or vino.

A great gift for anyone that "likes a few".

Information source: www.thabto.co.uk

Happy Easter !

2010-04-02T14:14:00.001+03:00

Taramosalata

2010-03-25T07:51:00.005+02:00

Ingredients:

5oz smoked cod’s roe
4-5 cloves of garlic, crushed
5 slices stale white bread, crust removed
5 table-spoons olive oil
juice of two lemons
salt

Cooking directions:

Place the garlic in a mixing bowl and by using the end of a rolling pin, beat it into a paste.
Alternatively use a blender.
Add the cod’s roe and continue beating into a paste.
Soak the bread in water and then squeeze out all the water.
Add the bread to the paste and continue to beat well.
Slowly add the oil a little at a time, continuing to beat well.
Finally, add the lemon and mix well.

Suggestions:

Add more bread and oil if a weaker fish taste is required. Serve with warm pitta and a little Greek Salad.

Marinated Green Olives

2010-03-09T20:12:00.002+02:00

Ingredients:

1lb green olives
5 cloves of garlic, thinly sliced
½ oz coriander seeds
olive oil
1-2 lemons or vinegar

Cooking directions:

Rinse the olives and make a slit in each olive with a knife, then place in a bowl.
Crush the coriander seeds and add to olives.
Add the sliced garlic and the lemon juice.
Pour olive oil into the bowl to reach the half way line and mix well.
Allow to marinate overnight before serving.

Black Olives with Oregano

2010-03-09T20:03:00.005+02:00

Ingredients:

1lb black olives
3-4 cloves of garlic, sliced
1 tbsp oregano
2 tbsp vinegar
10 tbsp spoon olive oil

Cooking directions:

Place the olives in a bowl and add all the ingredients.
Stir well and allow to marinate overnight before serving.

Dolmades (grape leaves stuffed with meat)

2010-03-09T19:48:00.002+02:00

Dolmades (grape leaves stuffed with meat) is one of the first thing that comes to mind, when I think of Greek food. These grape leaves are generally vegetarian, but you can add ground beef for special occasions.

Ingredients:

300 grams pork mince
1 cup rise
3 ripe tomatoes
2 ripe onion
1 bunch parsley
a few mint leaves
1 cup olive oil
salt and peper

Cooking directions:

Blanch the wine leaves. Put in a pan ½ cup of oil.
Add the onion, the minced meat and saute.
Add to this, finely chopped herbs, the tomatoes, the rise, the salt and pepper.
Place 1 tbs of the filling on each leaf, roll it up and arrange the rolls in the pan in two or three layers.
Put the water and oil and cover the rolls with a plate.
Place the pan on a medium heat and cook for about ¾ hour.

Snails

2010-03-09T19:33:00.002+02:00

Snails fried in oil, with vinegar and rosemary may sound strange, but they are delicious and very easy to make. This ingredients give the fried snails a uniquely Greek flavor.

Ingredients:

snails
olive oil
vinegar
rosemary leaves

Cooking directions:

Fried in olive oil in a shallow pan.
Finished with vinegar and rosemary leaves.
Served as starter.

Tzatziki (Yoghurt and Cucumber Dip)

2010-03-09T19:13:00.013+02:00

Tzatziki is a Greek meze or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt with cucumbers, garlic, salt, olive oil, pepper, dill, sometimes lemon juice and parsley, or mint added. The cucumbers are pureed and strained, or seeded and finely diced. Tzatziki also makes a tasty topping for sandwiches and even hamburgers.

Ingredients:

1 cup yogurt
1 cucumber
garlic
1-2 tablespoons lemon juice
1 tablespoons of olive oil
salt and pepper to your tast

Cooking directions:

Clean, grate and drain the cucumber.
Pound the garlic in a mortar with the salt. In a bowl, mix together the yougurt, garlic finaly chopped dill, pepper, lemon juice and olive oil.
Beat well in a mixer or by hand and the tzatziki is ready.

Suggestions:
Cover and store in the refigerator. Decorated with olives and tomatoes. For a more intense flavor you can add somme oregano. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

Future kitchen

2010-02-18T16:26:00.003+02:00

Funny food II

2010-02-16T10:26:00.001+02:00

Funny food

2010-02-16T10:18:00.001+02:00

Funky Lunch IV

2010-02-16T10:16:00.000+02:00

Funky Lunch III

2010-02-10T15:32:00.008+02:00

Funky Lunch II

2010-02-10T15:31:00.000+02:00

Creative food

2010-02-10T13:50:00.007+02:00

Funky Lunch

2010-02-10T13:49:00.001+02:00

Amazing food art

2010-02-10T13:35:00.001+02:00

Creative Food Flags

2010-02-10T13:25:00.000+02:00

Brazil

France

Spain

South Korea

Lebanon

Japan

Italy

India

Greece

Vietnam

Australia

Happy Holidays !!!

2009-12-24T16:27:00.001+02:00

Cretan Dakos, or Koukouvayia

2009-10-27T05:54:00.004+02:00

Barley rusks (dakos) are a specialty in Crete and are served in a variety of ways. Dakos are Greece's own Bruschetta.

Ingredients:

2 barley rusk
2 tomato
2 slice feta cheese
2-3 tbs olive oil, salt
1 onion, oregano
2 olives

Cooking directions:

Soak the rusk in to the water and then wrap it in a clean tea towel to dry.
Mince the tomato and the feta and place on top of the rusk.
Add the oil, salt oregano and if liked a little finely chopped onion.

Suggestions:

When you make Dakos, be generous with the olive oil and allow, it prevents the juices of the tomatoes from making the bread soggy. Serve immediately.

Watermelon Kitty

2009-10-27T05:37:00.000+02:00

Candles with a delicious design

2009-10-27T05:32:00.009+02:00

Food Design (2)

2009-10-27T05:16:00.007+02:00

Burgers on the barbecue

2009-10-27T05:10:00.003+02:00

Ingredients:

400 grams of beef, fresh minced
5 hamburger rolls
one tomato
an onion
5 slices of cheese
salt, pepper, garlic powder
5 tablespoons mustard

Method of preparation:

Mix the meat with salt, pepper and garlic powder, then make five meatballs, about tennis ball size and clean the grill;
Put the burgers on the grill (for greater efficiency it is recommended to use a covered grill);
Slice the onion and the tomato, put a slice of the onion on each burger, slice chees, and let them cock, about a minute later add the hamburger rolls on the greel.
The bottom of the hamburger rolls is grease with mustard, put over meat, salt, pepper, tomato and cover with the other side. Serve immediately.

Food Design (1)

2009-10-22T21:29:00.007+03:00

A Sweet Design (2)

2009-10-22T21:23:00.006+03:00

A Sweet Design (1)

2009-10-22T21:18:00.009+03:00

Chocolate Roses

2009-10-22T20:57:00.006+03:00

Kitten loves broccoli

2009-10-22T20:47:00.000+03:00

Guinea pigs love watermelon

2009-10-22T20:45:00.001+03:00

Food rings

2009-10-22T20:34:00.007+03:00

SoGood.TV: Action Center to Stop Hunger Conference

2009-10-22T20:23:00.004+03:00

Chocolate fashion show: Salon du Chocolat in Paris 2009

2009-10-22T20:03:00.008+03:00

Baked leeks

2009-10-12T19:44:00.005+03:00

Ingredients:

4 lbs leeks
2 cup oil
1/2 cup chopped onion
1/2 lb ground meat
2 tablespoon tomato sauce
mild red pepper
salt
pepper

Cooking directions:

Cut off the green leaves from leeks. Wash and cut leeks into 1-inch thick slices;
Saute in a little oil and place in a baking pan;
Saute onion and ground meat in remaining oil;
Add tomato sauce, red pepper, salt and pepper, and bring to a boil;
Pour meat mixture over the sauteed leeks;
Bake for 1 hour at 375 °F.

Suggestions:

Serve hot.

Greek Salad

2009-10-12T19:35:00.007+03:00

Ingredients:

3 tablespoons extra virgin olive oil
1 ½ tablespoons Lemon juice
1 clove garlic (minced/crushed)
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
3 tomatoes (cut into wedges)
¼ red onion (sliced in rings)
½ cucumber (sliced)
½ green pepper (julienned)
4 oz feta cheese (crumbled)
16 olive

Cooking directions:

Mix together the olive oil, lemon juice, garlic, salt, pepper and oregano. Set aside.
Place the salad ingredients in a large bowl. Toss with dressing.

Smoked herring salad (Salata cu hering afumat)

2009-10-06T14:47:00.004+03:00

There are numerous ways the fish is served and many regional recipes this is a very healthy salad, a high source of vitamin D.

Ingredients:

1 piece 250 g smoked hering
1 onion
4 pickled cucumbers
5 big carrots
3 medium potatoes
fistful of olives

Cooking directions:

Skin and cut and boil the potatoes and the carrots;
Chop the smoked hering and mix it with the boiled veggies. Add the chopped pickled cucumbers and the olives;
Add some olive oil and some lemon juice.

Suggestions:

Garnish with very thin onion rings. Chill until time to serve.

Polenta (Mămăligă)

2009-10-06T14:43:00.003+03:00

Mamaliga is a national Romanian food, but you may find it with Italians, Hungarians and other nations for sure, known around as ‘polenta’. Made from stone-ground, bright orange, local cornmeal, mamaliga is an essential to Moldavian and Romanian cuisine, as rice is to the Chinese.

Ingredients:

2 cups yellow cornmeal
1 tablespoon salt, or to taste
7 cups water

Cooking directions:

Bring the water and salt to a boil. Pour a slow stream of cornmeal into the hot water while stirring vigorously to prevent lumps;
After adding all the cornmeal stir for several minutes, then cover the pot. After about 10 minutes stir again, scraping the sides and bottom of the pan;
Remove from heat and serve;
Mamaliga can be served hot, warm or cold as you like and can also be served as base for other dishes. Use 8 cups of water for a softer mamaliga or 6 cups for a harder one.

Contact

2009-10-06T14:41:00.004+03:00

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2009-10-06T14:41:00.002+03:00

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Mayonnaise stuffed eggs (Oua umplute cu maioneza)

2009-10-06T14:38:00.004+03:00

Ingredients:

6 eggs
1 tablespoon butter
1 tablespoon sour cream
salt, pepper
mayonnaise
pickled peppers (olives)
lettuce

Cooking directions:

Hard boil the eggs, shell and let cool. Cut in half crosswise, remove the yolks and place them in a bowl. Mix the yolks with the butter and sour cream. Add salt and pepper;
Fill each egg half and arrange filled side down on a plate on which you previously put mayo. On top of each egg, place a piece of pickled pepper or olive, cut to make a flower. Decorate around the eggs with chopped lettuce;
Stuffed eggs are always a favorite at any gathering;
Cut the fat and calories by using non-fat mayonnaise and non-fat sour cream.

Stuffed cabbage rolls (Sarmalute in foi de varza)

2009-10-06T14:35:00.005+03:00

This is a basic recipe for stuffed cabbage, it is an old Romanian recipe, a classic. It is quite simple and easy to make. It might be a little disappointing to the texture of the finished cabbbage roll.

Ingredients:

2 pickled cabbages
1 kg minced pork meat (you can use lamb, veal, but traditionally is made out of pork)
1 cup of rice (150 gr)
2 onions
1 chillipepper (optional)
3 carrots (optional)
1 glass wine
tomatoe paste
3 bunches of greens: parsli, dill, thyme
bay leaves, pepper, salt

Cooking directions:

Separate and wash the pickled cabbage leaves. Cut the hard veins. Wash the rice. Finely chop the onion and half of the greens. Mix the minced meat, onion, carrots (if any), greens, rice (crude), salt, pepper;
Fill the cabbage leaves and roll them gently. Try to close the edges but not too tight so the rice can inflate. In a deep sauce pan pour a bit of oil or lard. Place a layer of cabbage leaves unrolled, one of finely chopped cabbage and one of stuffed rolls. Add tomatoe paste on top of each roll layer. Last layer should be of chopped cabbage, covered with bay leaves, dill, thyme and tomatoe paste. Add wine, a bit of water if necessary. Place them on a small fire and let them cook until they dry up a bit (for few hours).

Suggestions:

For a better taste you can place small pieces of smoked bacon in between the rolls layers. To be served hot with polenta and red wine.

Meatballs sour soup (Ciorba de perisoare cu smantana)

2009-10-06T14:29:00.009+03:00

Ingredients:

6 eggs
1 tablespoon butter
1 tablespoon sour cream
salt, pepper
mayonnaise
pickled peppers (olives)
lettuce

Cooking directions:

Hard boil the eggs, shell and let cool. Cut in half crosswise, remove the yolks and place them in a bowl. Mix the yolks with the butter and sour cream. Add salt and pepper;
Fill each egg half and arrange filled side down on a plate on which you previously put mayo. On top of each egg, place a piece of pickled pepper or olive, cut to make a flower. Decorate around the eggs with chopped lettuce;
Stuffed eggs are always a favorite at any gathering;
Cut the fat and calories by using non-fat mayonnaise and non-fat sour cream.

Beef salad (Salata de Boeuf)

2009-10-06T14:19:00.004+03:00

This romanian beef salade is so good it's practically addictive: once you've had it, you'll want it all the time.

Ingredients:

700 gr meat
700 gr potatoes
300 gr pickled (in vinegar not salty water) cucumbers
500 gr carrots (or pease)
3 pickled bellpeppers
500 ml mayonnaise
salt, mustard, oil

Cooking directions:

Boil the meat until soften. Also boil the carrots, potatoes, pease (if not canned) separately until they soften a bit. Peel and let them cool down;
Cut the meat, cucumbers, bellpeppers, potatoes, carrots in very small cubes of the size of a dice;
In a big bowl, mix all the ingredients with 3/4 of mayonnaise, a spoon of oil, 2 of mustard, a bit of lemon juice, salt, pepper. Place the mixture on a large plate and level it to look like a birthday cake. Spread the remaining mayonnaise and use your imagination to decorate it. Use as decoration pieces of hard boiled egg whites, olives, pickled red bellpeppers, parsli etc.

Suggestions:

You can use other type of meat: chicken, turkey or white fish (no salmon). If you add couple of apples, the taste will become really fine and exquisite. Also mushrooms (crude or canned) or hot spices are an extra option.

To be served as an appetizer with Chardonnay, Sauvignon.

Turkish Baklava

2009-10-06T13:31:00.005+03:00

Essentially, Baklava is a pastry made from layers of filo filled with chopped nuts and soaked through with syrup. It’s a honeyed heavyweight - a sticky fingered immoderate indulgence. Just a couple of pieces is more than enough to overwhelm the senses and sate the most voracious of desires.

Ingredients - Baklava Pastry:

1 pack of Filo Pastry sheets
250 grams unsalted butter, melted
250 grams ground walnuts

Ingredients - Syrup:

2 cups water
3 cups sugar or honey

Cooking directions:

To make the syrup, pour the water and sugar/honey in a saucepan. Bring this mixture to the boil, and continue boiling for about 5 minutes. Simmer for a further 15 minutes, then take off the heat. Transfer the mixture into a bowl to cool;
Cut the sheets of filo pastry into rectangles that roughly fit the bottom of the glass dish. Having buttered the dish, place a sheet of filo pastry into the bottom. Spread a little butter on the sheet, then put another sheet on top – butter, and continue this process. Every 6 to 8 sheets, sprinkle in some nuts so they form a nice, crunchy, nutty layer. Keep raising the layers until they are about a couple of inches high, just the right height to pop into your mouth;
Cut the Baklava into individual rectangles. Then bake in a oven for about 40 to 50 minutes until golden brown on top. Remove your glass dish from the oven, and leave to stand for about 10 minutes. Pour the lukewarm syrup all over the Baklava, cover, and leave until it’s completely cool and the pastry has soaked up a good amount of the syrup.

Suggestions:

Baklava is best if you wait several days before eating it. The walnuts can be replaced by pistachios, or you could use a combination.