Pulled Beef Submarine


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Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

One of the twelve labors of Hercules, the tenth to be more presice, was the abduction of the Geryon’s Veals and their transfer to Eurystheus in Mycenae. Geryon was a monster with two feet but with three bodies, three heads and six hands and he was the son of Poseidon the god of sea. Geryon had a very famous herd of big, fat, red veals that were unique in the world.

Apart from him, two others were responsible for guarding the flock; the giant Euriteon and a horrible dog with two heads, Orthos. Pausanias the great Greek traveler of that time says that, these veals were kept in the Iberian region. So, Hercules had to travel from Greece to Spain to get those veals for his uncle Eurystheus.

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Hercules travelled for many months and passed by many countries on his way to Spain. When he finally arrived, he had to fight with the giant and the dog. Both fell dead from his club. Last but not least, came out of the cave the monstrous Gyreon. Hercules knew that if he got close to him and killed one of the bodies, the rest two would attack him and kill him immediately. Thus, he took his poisonous arrows out of their quiver and killed Gyreon’s three bodies in a moment.

In his return Hercules faced many adventures and when eventually managed to return, he lost the veals’ flock in the mountains of Thrace. He tried and succeeded in acquiring most of them; the rest remained in the mountains and became wild.

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As you see veal is known to Greece since the ancient ages and is a widely used meat. The difference between veal and beef is that the first is a very young calf up to 10 or 12 months old, while the latter is an older one above the age of 14 months up to two years. In Greek market both types of meat are available, veal being more expensive than beef.

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A month ago I bought a slow cooker and from then on I am using it whenever is convenient. Since I am a working mother, it is very handy as I put it in use either at nights and have my meal ready in the morning or while at work and have my meal ready by the time I arrive home. Since we are all big beef/veal lovers and we all love, apart from Greek, other kitchens as well, I’ve decided to make something with a pinch of Mexican in it. I cooked this beef for about five hours in the slow cooker and the result was a delicious melting in your mouth meat with a rich sauce. I decided to go ahead and shred the meat and put it in a bun for a more fun lunch, something that my son would enjoy a lot! He is at an age now that he is very much attracted by junk food and eating out. So, I try to create a decoy by recreating some of the junk food at home so I can teach him how they should taste when they are made with excellent quality ingredients.

Of course if you don’t have a slow cooker you can make it in the pressure cooker or in a pot. The result will be the same.

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5.0 from 2 reviews

Pulled Beef Submarine
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Fusion

Ingredients/ Συστατικά
  • 750 gr. / 1.6 lb beef in pieces
  • 2 bell peppers, sliced
  • 2 onions, sliced
  • ⅔ cup whole tomatoes in their juice, cut in pieces
  • ¼ cup sweet wine, either Marsala or sherry or Mavrodafni
  • 3 tbsp preserves, I used mushroom preserves but you can use any preserves you have at home i.e. peach, apricot etc.
  • Salt and pepper
  • 2 tsp fajita seasoning
  • ½ tsp cumin
  • Olive oil for sautéing
  • 5 buns
  • Grated cheese about a cup

Instructions/ Εκτέλεση
  1. In a skillet pour the olive oil and in medium heat sauté the peppers and onions until they start to soften.
  2. Add the beef pieces and sauté them in all their sides.
  3. Remove from fire.
  4. Put them in the slow cooker’s vessel along with the rest of the ingredients except the cheese and the buns.
  5. With a ladle mix so the spices spread evenly.
  6. Program your cooker to cook in high for five hours.
  7. When it’s done drain the sauce and put it in a small pot.
  8. Put it in medium/high heat and add 1 or 2 tsp of corn starch dissolved in 1 or 2 tsp of water to thicken the sauce.
  9. Remove from fire and set aside.
  10. Take a bun, cut it in half.
  11. Shred the meat.
  12. In the bun add a good quantity of the shredded beef, add a spoonful or two of the sauce and top it with grated cheese.
  13. Put in the microwave in high for 50 seconds.
  14. Remove, add the top of the bun and serve while warm.
  15. It goes perfectly with French fries or other fried vegetables.

5.0 from 2 reviews

Σάντουιτς Ζεστό με Κομμάτια Μοσχαριού
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Fusion

Ingredients/ Συστατικά
  • 750 γρ. μοσχάρι σε κομμάτια
  • 2 πιπεριές, κομμένες σε φέτες
  • 2 κρεμμύδια, κομμένα σε φέτες
  • ⅔ φλ. ολόκληρες τομάτες στο χυμό τους, κομμένες σε κομματάκια
  • ¼ φλ. γλυκό κρασί, είτε Marsala ή sherry ή και Μαυροδάφνη
  • 3 κ.σ. γλυκό κουταλιού μανιτάρι, αλλά μπορείτε να χρησιμοποιήσετε οποιοδήποτε γλυκό κουταλιού έχετε στο σπίτι δηλαδή ροδάκινο, βερίκοκο κ.α.
  • Αλάτι και πιπέρι
  • 2 κ.γ. καρύκευμα fajita
  • ½ κ.γ. κύμινο
  • Ελαιόλαδο για σοτάρισμα
  • 5 ψωμάκια
  • Τριμμένο τυρί περίπου ένα φλιτζάνι

Instructions/ Εκτέλεση
  1. Σε μια κατσαρόλα ρίξτε το ελαιόλαδο και σε μέτρια φωτιά σοτάρετε τις πιπεριές και τα κρεμμύδια μέχρι να αρχίσουν να μαλακώνουν.
  2. Προσθέστε το κομμάτια κρέατος και σοτάρετε απ’όλες τις πλευρές τους.
  3. Αφαιρέστε από τη φωτιά.
  4. Βάλτε στο δοχείο της slow cooker μαζί με τα υπόλοιπα υλικά εκτός του τυριού και των ψωμιών.
  5. Με μια κουτάλα ανακατέψτε έτσι ώστε τα μπαχαρικά να πάνε παντού.
  6. Προγραμματίστε το slow cooker στην υψηλή θερμοκρασία για πέντε ώρες.
  7. Όταν είναι έτοιμο, στραγγίστε τη σάλτσα και βάλτε τη σε μια μικρή κατσαρόλα.
  8. Βάλτε σε μέτρια/υψηλή θερμοκρασία και προσθέστε 1 ή 2 κουταλάκια κορν φλάουερ διαλυμένο σε 1 ή 2 κουταλάκια του γλυκού νερού για να πυκνώσει η σάλτσα.
  9. Αφαιρέστε από τη φωτιά και βάλτε στην άκρη.
  10. Πάρτε ένα ψωμάκι, κόψτε το στη μέση.
  11. Κάντε το κρέας ίνες.
  12. Στο ψωμάκι προσθέσετε μια καλή ποσότητα το κρέας, προσθέστε μια κουταλιά ή δύο από τη σάλτσα και από πάνω το τριμμένο τυρί.
  13. Βάλτε στο φούρνο μικροκυμάτων στην υψηλή θερμοκρασία για 50 δευτερόλεπτα.
  14. Βγάλτε το, κλείστε το με το πάνω μέρος του ψωμιού και σερβίρετε.
  15. Πάει τέλεια με πατάτες τηγανιτές ή άλλα τηγανητά λαχανικά.

Loukoumades (Greek Doughnuts)


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Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

It is said that Loukoumádes are the first written ancient recipe in Europe and belongs to Greeks.

Ancient Greeks called them honey tokens. They had a round sharp shape like a disk and they offered them as a prize to the winners on the Olympic Games along with Kótinos, the olive tree wreath.

It is believed that this custom was established in honor of a humble baker who won the Olympic game of running around 776 B.C. and it was first recorded by the poet Callimachus. From then on loukoumades stayed as a dessert not only in Greece, but also in several other countries all over the world. There are different shapes and recipes and they have different names depending on the country that are found.

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Basically, they are simple dough balls made with flour, dry yeast, water and starch, served warm with honey and cinnamon or syrup and cinnamon. Very easy to make and very popular among children of all ages.

Nowadays, they are served along with a cup of coffee, tea or chocolate in coffee shops or after a meal in tavernas. They are made also at homes for children to enjoy. I love loukoumades and I always love to end a good meal, having them as a dessert if I have such a choice. I’ve wanted for a long time to make them at home and my son was asking for them now and then.

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So, last weekend I thought that the time had come and I found a recipe on the net that looked trustworthy enough to try, plus a fellow blogger friend Ola from Poland has asked me to send her a recipe for loukoumades. Her husband tried them in a recent trip to Greece and she wanted to recreate them at home. I had, then, two perfectly reasonable incentives to try and make them at home. They are very easy to make and so tasty. I didn’t make a syrup; I drizzled them with pure honey and cinnamon. They were to die for and so addictive you couldn’t stop to just one. In fact, I couldn’t stop to even one bowl full of them. I had to refill and I only stopped because I thought of the kilos that would settle in my thighs. This is their only disadvantage!

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5.0 from 3 reviews

Loukoumades (Greek Doughnuts)
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Greek

Ingredients/ Συστατικά
  • 200 gr. / 7 oz. all-purpose flour
  • 50 gr. / 1.7 oz corn starch
  • 1 envelope dry yeast about 9 gr. / 1 ½ tsp
  • 1 pinch of salt
  • 1 tbsp honey
  • 280 gr. / 10 oz. lukewarm water
  • Corn or vegetable oil for frying and a little bit for wetting the teaspoon

Instructions/ Εκτέλεση
  1. In a glass bowl throw all the ingredients and whisk until they are all incorporated.
  2. Put aside for half an hour and let it rest in a warm place.
  3. In a deep pot pour vegetable oil and bring to 170° C / 340° F.
  4. Take a small bowl and add a small quantity of corn oil not from the pot, at room temperature.
  5. Dive the teaspoon to the small bowl of corn oil before taking a spoonful and pouring it in the pot of the hot oil.
  6. With this teaspoon start pouring spoonfuls of the batter in the pot making little balls.
  7. Let them fry for one minute and remove.
  8. Pour honey and cinnamon and eat them warm.

Notes/ Σημειώσεις
Recipe adapted from Akis Petretzikis

5.0 from 3 reviews

Λουκουμάδες
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο
Cuisine/ Κουζίνα: Ελληνική

Ingredients/ Συστατικά
  • 200 γρ. αλεύρι για όλες τις χρήσεις
  • 50 γρ. κορν φλάουρ
  • 1 φάκελο ξηρή μαγιά
  • 1 πρέζα αλάτι
  • 1 κ.σ. μέλι
  • 280 γρ. νερό χλιαρό

Instructions/ Εκτέλεση
  1. Σε ένα γυάλινο μπολ ρίξτε όλα τα συστατικά και ανακατέψτε μέχρι να ενσωματωθούν
  2. Βάλτε στην άκρη για μισή ώρα και αφήστε το να ξεκουραστεί σε ζεστό μέρος.
  3. Σε μια βαθιά κατσαρόλα ρίξτε το σπορέλαιο σε ψηλή θερμοκρασία να φτάσει τους 170° C.
  4. Σε ένα μπολάκι βάλτε λίγο σπορέλαιο.
  5. Πάρτε ένα κουταλάκι του γλυκού βάλτε το σπορέλαιο και πάρτε με αυτό λίγη από τη ζύμη των λουκουμάδων και ρίξτετη στην κατσαρόλα με το καυτό λάδι.
  6. Μ’αυτό τον τρόπο δημιουργούνται μικρά μπαλάκια.
  7. Κάθε λίγο βουτάτε το κουταλάκι στο μπολάκι με το σπορέλαιο για να γλυστράει η ζύμη.
  8. Αφήστε να τηγανιστούν για ένα λεπτό και βγάλτε τους με μία τρυπητή κουτάλα.
  9. Ρίξτε το μέλι και την καννέλα και φάτε τους ζεστούς.

Notes/ Σημειώσεις
Συνταγή προσαρμογή από αντίστοιχη του Άκη Πετρετζίκη

Super Flaky Apple Pie


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Η συνταγή στα ελληνικά στο τέλος της ανάρτησης!

Apple has been known to mankind since the ancient times. It is amazing how this fruit is so much connected not only to the ancient world, but also religion and Old Testament. It was Eve who took the apple from the tree after serpent’s exhortation and thus deprived Adam and herself the security and bliss of paradise.

In ancient Greece apple played a major role in many myths as that of Paris, Helen and the Trojan War or the other one I am going to speak about today the one of Atalantis.

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Atalanti was the daughter of Schineas and Klemeni. From a very young an age she has shown her great skills in hunting and she was invincible in running. There was a prophecy, according which, if she married anyone, she would transform into an animal. Thus, Atalanti lived in the woods and avoided any contact with people. Her father accepted her decision under one condition; if anyone succeeded in winning her in running, then he would be the lucky one to marry her.

Atalanti, knowing how good she was in running and feeling safe about the result, agreed to do so, but she had one condition as well; the ones who would lost to her, she was free to kill them. For that reason, she gave to every aspiring contender a head start. She was following with a spear and when she was close to the youngster, she transfixed him.

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Many young men found death from her hand. One day, a guy, Hippomenis or Hippomedon (the name is not very clear), came and asked to race with beautiful Atalanti. She was so certain that Hippomenis would be her next victim that, she agreed without any hesitation. Nevertheless, Hippomenis had the help of goddess Aphrodite who gave him three golden apples from the Hesperides Garden. She told him to throw them one by one alongside of the road. During the race and since Hippomenis had begun before Atalanti, he started throwing one by one the golden apples every time he saw that she was approaching. Atalanti every time she bumped into an apple, she stopped and picked it up and she was running late. Eventually Hippomenis won the race and Atalanti had to accept her fate.

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The two young people were so much in love that, they coupled with one another in Zeus’ temple. The god punished them for their sacrilege by transforming them to a couple of lions.

In ancient Greece a young man who wanted a young girl, threw an apple towards her side. If she picked it up, then she would agree to marry him. Since I am already married, I decided to throw my husband not an apple, but a whole bunch of them haha. This pie crust was so flaky and its texture was very similar to that of puff pastry. It is the crust that makes this apple pie so unique and super delicious! I will definitely be making it again and I am thinking of filling it with other fruits as well. Besides, I am running out of apple stories lol!

Flaky Apple Pie.jpg

4.9 from 11 reviews

Super Flaky Apple Pie
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: American

Ingredients/ Συστατικά
For the Crust
  • 240 gr. / 8.5 oz. All-purpose flour
  • ½ tsp salt
  • 113 gr. / 4 oz. cream cheese, full or low fat
  • 142 gr. / 5 oz. cold butter
  • 43 to 57 gr. / 1.5 to 2 oz. ice water
For the Filling
  • About 3 to 4 apples, peeled, cored and thinly sliced
  • 5 tbsp sugar
  • 2 tsp cinnamon
  • ½ tsp ground cloves
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • Juice of half lemon
  • Pinch of salt

Instructions/ Εκτέλεση
For the Crust
  1. In your stand mixer using the paddle or in a food processor, add the flour, the cream cheese and salt.
  2. If you are using the mixer, mix until crumbles are formed.
  3. If you are using the food processor with just a few pulses the crumbles are ready.
  4. Cut the cold butter into pieces and incorporate it into your flour batter not completely but leave some small butter pieces visible.
  5. Pour slowly, slowly the 43 gr. / 1.5 oz. of cold water and toss.
  6. If the dough holds together then it is ready.
  7. If it is too dry, sprinkle some more water tbsp by tbsp, just enough to make the dough stick together.
  8. Divide the dough in two pieces one larger than the othe,r so as to be the base of the pie.
  9. Flatten them both into round disks, wrap them well and place them in the fridge for minimum 30 minutes.
  10. While the dough rests peacefully in the fridge, let’s make the filling.
For the Filling
  1. When you cut the apples pour the lemon juice.
  2. In a bowl combine sugar, cinnamon, ground cloves, flour and salt.
  3. Take a large skillet and add the butter in medium heat.
  4. Add the apples and the sugar/cinnamon mix.
  5. Toss and let them cook for about ten minutes or until the sugar has completely melted and the apples have started to soften.
  6. Remove and put aside.
  7. Preheat oven to 175° C / 375° F.
  8. Take the crusts out of the fridge.
  9. Take the large one and flatten it even more to reach about 30 cm / 12 in. diameter and place it in a buttered pie pan with diameter 28 cm / 11 in.
  10. Throw the apples on top and arrange them so as to cover all the surface of the dough.
  11. Flatten the other dough disk to reach 26 cm / 10 in.
  12. Place it over the apples and seal the edges.
  13. Brush with a beaten egg and put in the oven.
  14. Bake until the crust is golden brown and you can see some bubbling from the filling around the edges about 25 to 35 minutes.
  15. Remove from the oven, let it rest for 10 to 15 minutes and then serve with a dollop of vanilla ice cream.

Notes/ Σημειώσεις
Recipe for crust adapted from King Arthur’s flour

4.9 from 11 reviews

Πολύ Τραγανή Μηλόπιτα
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο

Ingredients/ Συστατικά
Για τη Ζύμη
  • 240 γρ. αλεύρι για όλες τις χρήσεις
  • ½ κ.γ. αλάτι
  • 113 γρ. τυρί κρέμα, πλήρες ή low fat
  • 142 γρ. κρύο βούτυρο
  • 43 σε 57 γρ. παγωμένο νερό
Για τη Γέμιση
  • Περίπου 3 έως 4 μήλα καθαρισμένα και κομμένα σε λεπτές φέτες
  • 5 κ.σ. ζάχαρη
  • 2 κ.γ. κανέλα
  • ½ κ.γ. γαρύφαλλα
  • 1 κ.γ. βούτυρο
  • 1 κ.σ. αλεύρι για όλες τις χρήσεις
  • Χυμό από μισό λεμόνι
  • 1 πρέζα αλάτι

Instructions/ Εκτέλεση
Για τη Ζύμη
  1. Στο μίξερ σας χρησιμοποιώντας το κάπα ή σε ένα μεγάλο multi, προσθέστε το αλεύρι, το τυρί κρέμα και το αλάτι.
  2. Εάν χρησιμοποιείτε το μίξερ, ανακατέψτε έως ότου γίνει σαν τρίμμα.
  3. Εάν χρησιμοποιείτε το multi με λίγες στροφές έχουμε το επιθυμητό αποτέλεσμα.
  4. Κόψτε το κρύο βούτυρο και ενσωματωστε το στο μίγμα αλευριού όχι εντελώς αλλά αφήστε μερικά κομμάτια βούτυρο να φαίνονται.
  5. Ρίξτε σιγά-σιγά, τα 43 γρ. κρύο νερό και ανακατέψτε.
  6. Εάν η ζύμη σχηματίζεται τότε είναι έτοιμη.
  7. Εάν είναι πολύ στεγνή ρίξτε μία κουταλιά νερό και ζυμώστε αν χρειαστεί ρίξτε και άλλη μία μέχρι να έρθει η ζύμη εκεί που τη θέλουμε.
  8. Χωρίστε τη ζύμη σε δύο κομμάτια, το ένα μεγαλύτερο από το άλλο, που θα είναι η βάση της πίτας.
  9. Φτάξτε δύο δίσκους, τυλίξτε τους καλά και βάλτε τους στο ψυγείο για τουλάχιστον 30 λεπτά.
Για την Γέμιση
  1. Μόλις κόψετε τα μήλα περιχύστε με το χυμό λεμονιού.
  2. Σε ένα μπολ ανακατέψτε τη ζάχαρη, το αλεύρι, την κανέλα, το γαρύφαλο και το αλάτι.
  3. Πάρτε ένα μεγάλο τηγάνι και προσθέστε το βούτυρο σε μέτρια φωτιά.
  4. Προσθέστε τα μήλα,τη ζάχαρη, την κανέλα, το γαρύφαλλο, το αλεύρι και το αλάτι.
  5. Ανακατέψτε και αφήστε να βράσουν για περίπου δέκα λεπτά, ή έως ότου η ζάχαρη έχει λειώσει εντελώς και τα μήλα έχουν αρχίσει να μαλακώσει.
  6. Αφαιρέστε και βάλτε στην άκρη.
  7. Προθερμάνετε το φούρνο στους 175° C.
  8. Βγάλτε τις ζύμες από το ψυγείο.
  9. Πάρτε τη μεγαλύτερη και ανοίξτε τη ακόμα περισσότερο να φθάσει σε διάμετρο τα 30 cm και τοποθετήστε τη σε μια ταρτιέρα βουτυρωμένη με διάμετρο 28 cm.
  10. Ρίξτε τα μήλα από πάνω και φροντίστε ώστε να καλυφθεί όλη η επιφάνεια της ζύμης.
  11. Ισιώστε το άλλο δίσκο ζύμης να φτάσει στα 26 cm.
  12. Τοποθετήστε τον πάνω από τα μήλα και σφραγίστε τα άκρα.
  13. Αλείψτε με αυγό χτυπημένο και βάλτε στο φούρνο.
  14. Ψήστε έως ότου η κρούστα πάρει ένα χρυσαφένιο χρώμα περίπου 25 έως 35 λεπτά.
  15. Βγάλτε από το φούρνο, αφήστε να ξεκουραστεί για 10 έως 15 λεπτά και στη συνέχεια σερβίρετε με μία μπάλα παγωτού βανίλιας.

Notes/ Σημειώσεις
Συνταγή για τη ζύμη προσαρμογή από το King Arthur’s Flour