Greece
Moussaka
* 500g beef mince
* 40-50g butter
* 1 medium chopped onion
* 200ml tomato purée
* 2-3 tbsp tomato paste
* 250ml white wine
* 250ml water
* 2-3 tbsp chopped parsley
* 1/2 tsp ground nutmeg
* salt & pepper
* 1/2 cup breadcrumbs
* 1 cup grated cheese
* 3 medium aubergines
* olive oil to bake
* 1L milk
* 1 cup flour
* 45g butter
* salt/white pepper
* 1/2 tsp ground nutmeg
* 2 eggs
1.Step: Put oil in a pan and add the onion. After the onions turned golden, add the beef and the tomato purée and paste. Stir and season with the spices, water and the wine. Let that mix simmer for about an hour.
2.Step: Take the aubergines and slice and salt them, let them drain for 10 minutes. After rinse and go over with olive oil and put in the oven on each side for about 10 minutes at 180°C.
For the béchamel
3.Step: Add all the ingredients in a pot on low/medium heat:
* 1L milk
* 1 cup flour
* 45g butter
* salt/white pepper
* 1/2 tsp ground nutmeg
Now add the eggs and stir very well so you do not get clumbs.
* 2 eggs
4.Step: Back to the meat sauce, add the breadcrumbs and cheese to it.
5.Step: Now when it comes to the layering, you start off with aubergines. Layer them out until the new pod is filled. Then add the sauce and again aubergines. Repeat this process untill the meat sauce and aubergines are done. On top of everything, add the white sauce and sprinkle extra cheese on top.
Bake at 200°C for 20 minutes/until golden brown. Let it cool down a bit before serving -:
* 40-50g butter
* 1 medium chopped onion
* 200ml tomato purée
* 2-3 tbsp tomato paste
* 250ml white wine
* 250ml water
* 2-3 tbsp chopped parsley
* 1/2 tsp ground nutmeg
* salt & pepper
* 1/2 cup breadcrumbs
* 1 cup grated cheese
* 3 medium aubergines
* olive oil to bake
* 1L milk
* 1 cup flour
* 45g butter
* salt/white pepper
* 1/2 tsp ground nutmeg
* 2 eggs
1.Step: Put oil in a pan and add the onion. After the onions turned golden, add the beef and the tomato purée and paste. Stir and season with the spices, water and the wine. Let that mix simmer for about an hour.
2.Step: Take the aubergines and slice and salt them, let them drain for 10 minutes. After rinse and go over with olive oil and put in the oven on each side for about 10 minutes at 180°C.
For the béchamel
3.Step: Add all the ingredients in a pot on low/medium heat:
* 1L milk
* 1 cup flour
* 45g butter
* salt/white pepper
* 1/2 tsp ground nutmeg
Now add the eggs and stir very well so you do not get clumbs.
* 2 eggs
4.Step: Back to the meat sauce, add the breadcrumbs and cheese to it.
5.Step: Now when it comes to the layering, you start off with aubergines. Layer them out until the new pod is filled. Then add the sauce and again aubergines. Repeat this process untill the meat sauce and aubergines are done. On top of everything, add the white sauce and sprinkle extra cheese on top.
Bake at 200°C for 20 minutes/until golden brown. Let it cool down a bit before serving -:
Kadaifi
For the kataifi:
*450g kataifi dough
*250g walnuts, roughly chopped
*1 tsp ground cinnamon
*a pinch ground clove
*250g butter
For the syrup:
*450g sugar
*330g water
*1 lemon (peel of skin)
*1 cinnamon stick
1.Step: Mix together the walnuts, cinnamon, the melted butter and ground clove. Take your kadaifi dough and wrap the nut mix around. Spread the kadaifi into long roll out, flatten it, and put the mixture on one side just 2 tablespoons. Then start to roll in the mix.
2.Step: For the syrup start to add in the sugar. Then the water and slowly begin to boil. After it melted you can lay in the cinnamon and lemon to give it a good taste.
3.Step: Now they are redy to get baken for around 45-60 minutes until golden brown. You can do that in a normal glassform and add a bit of butter on top before putting in the oven. After when still hot, pour the syrup on and enjoy!!
*450g kataifi dough
*250g walnuts, roughly chopped
*1 tsp ground cinnamon
*a pinch ground clove
*250g butter
For the syrup:
*450g sugar
*330g water
*1 lemon (peel of skin)
*1 cinnamon stick
1.Step: Mix together the walnuts, cinnamon, the melted butter and ground clove. Take your kadaifi dough and wrap the nut mix around. Spread the kadaifi into long roll out, flatten it, and put the mixture on one side just 2 tablespoons. Then start to roll in the mix.
2.Step: For the syrup start to add in the sugar. Then the water and slowly begin to boil. After it melted you can lay in the cinnamon and lemon to give it a good taste.
3.Step: Now they are redy to get baken for around 45-60 minutes until golden brown. You can do that in a normal glassform and add a bit of butter on top before putting in the oven. After when still hot, pour the syrup on and enjoy!!
Sweden
Köttbullar
Recipes
Kanelbullar
Dough:
*175 ml warm milk
*14g 2 packs yeast
*35g sugar
*1 egg & 1egg yolk
*35g melted butter
*375g wheat flour
*3/4 tsp salt
Filling:
*175g butter
*100g brown sugar
*2tbsp cinnamon
Glaze:
*100g cream cheese
*50g butter
*300g powder sugar
1.Step: Heat up the milk until almost hot. Put the milk in a bowl of a electronic mixer and add the yeast. Leave it like that for 10 minutes.
2.Step: Add the Sugar, Egg, Eggyolk, and melted butter to the bowl with milk. Stir until it is well mixed. Next, add flour and salt, but with a wood spoon. After, put in the electronic bowl and put on a knedchop and kned for 8-10 minutes. The dough should form into a nice ball, and should be good sticky. If you do not have an electronic pixer you can use your hands too.
3.Step: Put the dough in a nicely oiled bowl, cover with plastic wrap and set aside for about 1 hour until the size dubbled.
4.Step: After that, take out the dough and put it on the table. Form it into a flat rectangle.
5.Step: Now to the filling. In a small bowl add brown sugar, cinnamon and butter. Mix very good and spread out on the dough.
6.Step: Roll the dough together and start from the long side. After the dough is rolled together take dental floss to cut the pieces off. You should get 9 pieces.
7.Step: Take a form and butter it out. Place the cuttet cinnamon rolls in the form and put a towel over. Let it sit again for 30-40 minutes.
8.Step: Put the oven on 180°C and let it pre heat. After 10 minutes put the form in the oven and let it bake for 20-25 minutes until they look golden. Before you add the icingcream wait 10/15 minutes.
9.Step: For the cream take out a bowl and add butter, cream cheese and the powder sugar. Use a electronic blender and beat stiff. Then you can add the cream on top of the connamon rolls and enjoy!!
*175 ml warm milk
*14g 2 packs yeast
*35g sugar
*1 egg & 1egg yolk
*35g melted butter
*375g wheat flour
*3/4 tsp salt
Filling:
*175g butter
*100g brown sugar
*2tbsp cinnamon
Glaze:
*100g cream cheese
*50g butter
*300g powder sugar
1.Step: Heat up the milk until almost hot. Put the milk in a bowl of a electronic mixer and add the yeast. Leave it like that for 10 minutes.
2.Step: Add the Sugar, Egg, Eggyolk, and melted butter to the bowl with milk. Stir until it is well mixed. Next, add flour and salt, but with a wood spoon. After, put in the electronic bowl and put on a knedchop and kned for 8-10 minutes. The dough should form into a nice ball, and should be good sticky. If you do not have an electronic pixer you can use your hands too.
3.Step: Put the dough in a nicely oiled bowl, cover with plastic wrap and set aside for about 1 hour until the size dubbled.
4.Step: After that, take out the dough and put it on the table. Form it into a flat rectangle.
5.Step: Now to the filling. In a small bowl add brown sugar, cinnamon and butter. Mix very good and spread out on the dough.
6.Step: Roll the dough together and start from the long side. After the dough is rolled together take dental floss to cut the pieces off. You should get 9 pieces.
7.Step: Take a form and butter it out. Place the cuttet cinnamon rolls in the form and put a towel over. Let it sit again for 30-40 minutes.
8.Step: Put the oven on 180°C and let it pre heat. After 10 minutes put the form in the oven and let it bake for 20-25 minutes until they look golden. Before you add the icingcream wait 10/15 minutes.
9.Step: For the cream take out a bowl and add butter, cream cheese and the powder sugar. Use a electronic blender and beat stiff. Then you can add the cream on top of the connamon rolls and enjoy!!
Spain
Paella
*large pinch saffron strands
*600ml chicken stock cube
*3tbsp olive oil, plus for drizzeling
*125g chorizo, roughly chopped
*500g boneless, skinless chicken breast or thights (or mix)
*1 onion, finely chopped
*3 garlic cloves, finely chopped
*1 red pepper, chopped
*2 tsp paprika
*250g spanish paella rice
*4 medium tomatos
*75g frozen peas
*250g cooked prawns with shells on, rinsed
*lemon wedges (to serve)
1.Step: Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.
2.Step: Heat 1tbsp oil in a paella pan pr large deep frying pan with a lid. Tip the chorizo and fry for 3 minutes until crisp and the oil has been released. Remove the chorizo and drain on kitchen paper, leaving the oil in the pan.
3.Step: Stir the chicken into a pan, tip the chopped onion and garlic and stir-sry for 5 minutes. Stir in the pepper and paprika with the remaining tbsp and fry for further 2 minutes.
4.Step: With the heat still quite high, quickly stir in the rice, then pour in the saffron-infused stock plus 450ml boiling water. Keep on stiring.
5.Step: Return the browned chicken to the pan, then add the chopped tomatos. Cover the pan and cook on medium heat for 10 minutes. Scatter the peas, prawns and fried chorizo over top, cover again and leave to cook for further 10 minutes. Or until the rice is cooked and liquid in the pan is almost absorbed.
6.Step: Before serving, put the pod down of the heat and let is rest for 5 more minutes. Now season over with the chopped parsley. You can serve with extra drizzle of oil and piece of lemon, enjoy!!
*600ml chicken stock cube
*3tbsp olive oil, plus for drizzeling
*125g chorizo, roughly chopped
*500g boneless, skinless chicken breast or thights (or mix)
*1 onion, finely chopped
*3 garlic cloves, finely chopped
*1 red pepper, chopped
*2 tsp paprika
*250g spanish paella rice
*4 medium tomatos
*75g frozen peas
*250g cooked prawns with shells on, rinsed
*lemon wedges (to serve)
1.Step: Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.
2.Step: Heat 1tbsp oil in a paella pan pr large deep frying pan with a lid. Tip the chorizo and fry for 3 minutes until crisp and the oil has been released. Remove the chorizo and drain on kitchen paper, leaving the oil in the pan.
3.Step: Stir the chicken into a pan, tip the chopped onion and garlic and stir-sry for 5 minutes. Stir in the pepper and paprika with the remaining tbsp and fry for further 2 minutes.
4.Step: With the heat still quite high, quickly stir in the rice, then pour in the saffron-infused stock plus 450ml boiling water. Keep on stiring.
5.Step: Return the browned chicken to the pan, then add the chopped tomatos. Cover the pan and cook on medium heat for 10 minutes. Scatter the peas, prawns and fried chorizo over top, cover again and leave to cook for further 10 minutes. Or until the rice is cooked and liquid in the pan is almost absorbed.
6.Step: Before serving, put the pod down of the heat and let is rest for 5 more minutes. Now season over with the chopped parsley. You can serve with extra drizzle of oil and piece of lemon, enjoy!!
Panellets
*300g sugar
*4 eggs
*700g farina ametlla
*1 egg yolk
*almonds (nuts your choice)
1.Step: Mix all the ingredients in a big bowl. Use a fork at first and after you have more clumbs use your hands. When you have a big clumb of dough set the bowl aside and kned more on the table until your dough is smooth and round.
2.Step: Put the dough for at least 6 hours in the fridge.
3.Step: Now seperate the dough into small parts and form them into small balls. Now lay them in a bowl with 1 eggyolk in and roll them around. Now you can pour your nuts of coice around. Normally you use almonds.
4.Step: Lay them on a baking tray and bake them for 25 minutes at 180°C. After the are ready to be enjyoed!!
*4 eggs
*700g farina ametlla
*1 egg yolk
*almonds (nuts your choice)
1.Step: Mix all the ingredients in a big bowl. Use a fork at first and after you have more clumbs use your hands. When you have a big clumb of dough set the bowl aside and kned more on the table until your dough is smooth and round.
2.Step: Put the dough for at least 6 hours in the fridge.
3.Step: Now seperate the dough into small parts and form them into small balls. Now lay them in a bowl with 1 eggyolk in and roll them around. Now you can pour your nuts of coice around. Normally you use almonds.
4.Step: Lay them on a baking tray and bake them for 25 minutes at 180°C. After the are ready to be enjyoed!!
