Mediterranean Food: Greek Dolmades - Filled Grape Leaves

This year for the first time I will be able to use my first fresh Grape Leaves and since I am a impatient person I just have to try as many different version I can get my hands on.

This recipe also was part of my Mezze. But I wanted to make a post out of it. so take a look and try them yourself.

 

Greek Dolmades - Filled Grape Leaves

 

1 can Grape leaves

2 lb Lean ground beef

1 cup Short-grain rice

1 large Onion, copped

1 tsp Dill weed

1/2 tsp Cumin

1/2 cup Vegetable oil

2 cup Chicken broth or water

Salt to taste

Pepper to taste

Place meat into large bowl and add copped onion, salt, pepper, dill weed, cumin and oil not to forget the rice.

Mix by hand until blended together.

Place about 1 tablespoon mixture in the center of washed leaf (ribs up) 

roll into narrow roll.

Place rolls into pot in layers. 

Cover each layer with some leafs.

Put a plate onto the rolls to make sure the don`t unravel.

Add chicken broth.

Cover and simmer about 45 minutes over low heat until rice is done.

Serve plain, with wedges of lemon or with egg lemon sauce.

Mediterranean Food: Giant White Beans with Aubergine and Onions

 

A long time ago a good friend told me to eat more beans. She was convinced I would be a lot less  pale if I would eat the right things.

Nowadays I eat a lot of them.

I am still pale. But I have a lot more freckles. Do you think it`s because of the beans?

Giant white beans with Aubergine and Onions

400g cooked white beans you can cook them fresh or use canned ones

400g aubergine cut into cubes

400g onion copped

2 tablespoon flour

2 cups water

salt and Pepper to taste

¼ teaspoon cayenne (pepper)

½ cup olive oil

preheat oven to 200 C.

Put the Onions, Aubergines and the olive oil into a pan and cook over medium heat. 

Stirring frequently cook until the aubergine and onions are soft and start to get mushy.

Now add the flour stir  and cook for one more minute. Add the water and cook the mixture 2 more minutes.

Season with the cayenne and salt and pepper.  do not forget that you will add the unseasoned beans. Fold the into the mix and pour into a casserole dish.

Bake for 30 minutes

You can eat this warm and cold.

Waffles, Waffles: Cinnamon Apple Oatmeal Waffles

The boys are sick again, they have a virus infection. So we have to be strong and sit it out.
My problem is that they don`t want to eat and we all know that sick and hungry children are dangerous children.

At least mine are.

As it is my job to feed them and if possible do it in a healthy way ( without them knowing it) I came up with the idea to bake some healthy waffles.

I used apples with the peel. No it`s not just because I am a lazy mother, its healthy.

And Oatmeal made sure that even if they would only eat a little bit, it would go a long way.

So if you make a batter with apples and oatmeal you just have to have brown sugar and cinnamon.

This waffles are not light and fluffy cake like waffles, they are moist and taste divine like a pound cake.

The apple and the yogurt make sure of it.

Give it a try.

Cinnamon Apple Oatmeal Waffles



2 c flour

1/4 teaspoon salt

1 tablespoon baking powder

2 c rolled oats

1 teaspoon ground cinnamon

3 tablespoon brown sugar

2 large eggs

1 big apple grated

1 c yogurt

1 c milk

1/4 c melted butter

1 T vegetable oil (for waffle iron)



Preheat the waffle iron.

In a large bowl, mix together the first seven ingredients (flour to sugar). In a small bowl, combine the eggs, yogurt and milk and whisk to combine. Add in the melted butter.

Pour the wet mixture into the dry and mix gently.

Don't overwork the batter.

Using a pastry brush, coat the griddle with oil.

Pour 3/4 c or so of the batter into the middle of the waffle iron.

Bake until golden brown and serve with maple syrup and thick yogurt. Or just with a sprinkling of powdered sugar.

Playing with dough: Nutella Cinnamon Bread

Happy WorldNUTELLA Day.

Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso (and Shelley from At Home in Rome, in spirit) solemnly declare Friday, February 5th “World Nutella Day 2010″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella.

My family loves it, I love it.

Who doesn’t love Nutella.

You can eat it from the Jar, have it on freshly baked bread, or dip fruits into it pretending it’s a healthy snack.

I still think its amazing that so many people on this planet adore this delightfully chocolaty spread. There are millions of different recipes out there using it as a ingredient, I am sure you will find something that will please you.

And maybe you will like my versions of a Nutella Bread.

Please leave a Comment and share what you do with you Nutella.

Nutella Cinnamon Bread

7g dry yeast

1/2 tablespoon sugar

125ml warm water

450g flour

1 teaspoon salt

150ml warm milk

40g melted butter

80g Nutella

2 teaspoon cinnamon 

combine yeast, sugar and water and put aside for 10 minutes.

Now mix the flour and the salt, add to the yeast mix and stir in the milk, butter.

Put out into the counter and knead for about 5 minutes. I like to use my kitchen aid because the dough is pretty sticky. 

Cover and let rise for 1 hour.

Turn onto a lightly floured surface and knead for 3-4 minutes.

Roll out to a rectangle (20x25cm). Spread with the Nutella, sprinkle with the cinnamon and Roll the rectangle into a tight roll, starting at the long edge.

Place into a lightly greased loaf pan.

Cover and let rive for about 40 minutes.

Preheat the oven to 180°C.

Bake the bread for 40-50 minutes. 

 

yes it does not look all to good but this is because the twins had fun squishing it.