Seafood risotto with spinach pesto and Naxos Graviera cheese!

Posted on


20140616-161216-58336834.jpg

Well,i was looking for a powerfull and light dish at the same time,that had to smell like sea and has an …..injection of veggies!

What is better than a classic risotto with your additions?

PrepAre the clAssic risotto and add:

Some shrimps
Some mussels
Tomato in small cubes
Spinach or basil pesto(both handmade)
Graviera cheese
Butter
Salt pepper and oregano!!!!

Enjoy!

Fresh and tasty linguine with shrimps

Posted on


20140613-235233-85953132.jpg

When it comes to seafood oh my god!!!
Pasta and seafood is the best combination for me!!

In the hotel i am heading,customers are getting mad with that recipe,actually smells like sea!!
What you will need?

2 shrimps
Some shrimps frozen
A big ripe tomato grated
Salt,pepper and oregano
Olive oil and fresh basil..

Put some imagination,saute the shrimps,add the tomato and basil,mix with boiled pasta,season with spo and something magic will hapen!!!!

Ps love seafood!!!!

Fresh Garden salad!!!

Posted on


salatakipou.jpg

In the very late morning,i was having a walk in the garden…
I saw the zucchinis,the tomatoes,the notchweeds,the mint and a ton of other veggies and the colours were brilliant!!!

So,i picked some of them,boiled some and the result was fabulous..A magical fresh,B I O L O G I C A L salad in my table just in 15 minutes…

Try adding some limes and fleur de sel!!

:)

Shrimps wrapped in kataifi pastry,with cucumber jelly!

Posted on Updated on


20140613-163844-59924341.jpg

Days and weeks of practising for my new menu!
Finally got this dish in,shrimps Are great and juicy when baked in the pastry,have you got anything in mind that can show even better??

P.s that’s an appetizer!

Black eyed peas salad!

Posted on


DSC00073

 

Ahh,black eyed peas.

My favourite legume of all year.I am caring to have them on my table at least twice a week.

This recipe,actually salad is as simple as making a tea.

Boil beans until well done.

Chop finely some fennel,some tomato in small cubes,fresh onion in rolls,salt and pepper,olive oil and balsamico.

Add some carrot if you like and feta cheese!!
What do you think?

Cannellini Bean, Tomato & Fresh Basil Crostini

Posted on


appetizer.jpg

 

Serves 16 | Prep Time 10 minutes | Cook Time 10 minutes

 

Ingredients

2 Tbsp Eden Extra Virgin Olive Oil

3 large cloves garlic, slivered

1/4 tsp Eden Sea Salt

1 pinch freshly ground black pepper

15 ounces Eden Organic Cannellini (White Kidney) Beans, drained, reserve 2 Tbsp. bean liquid

1/4 cup any Eden Organic Diced Tomatoes, drained, reserve 2 Tbsp. bean liquid

8 whole fresh basil leaves, sliced into 1/4 ” strips

2 tsp lemon juice, freshly squeezed

16 slices whole grain baguette
or Italian bread

Directions

Heat the oil in a medium skillet and sauté garlic until golden brown. Add pepper flakes, sea salt, black pepper, beans, bean cooking liquid and tomatoes. Simmer for 4 to 5 minutes. Add the basil and cook 1 to 2 minutes until wilted. Turn off the flame and mix in the lemon juice. Set aside.

Preheat the oven to 350°. Place the baguette slices on a baking sheet, and bake about 5 minutes, be careful not to burn. Remove and top slices with the bean and tomato mixture.

Nutritional Info

Per serving: 105 Calories, 3g Fat (23% calories from fat), 3g Protein, 17g Carbohydrate, 2g Fiber, 0mg Cholesterol, 190mg Sodium

Buckwheat Tabouli

Posted on


tabouli.jpgServes 5 | Prep Time 40 minutes | Cook Time 20 minutes

Ingredients

1 cup Eden Organic Buckwheat, rinsed

2 cups boiling water

3 cloves garlic, finely minced

3 Tbsp fresh mint leaves, finely minced

3/4 cup fresh parsley, finely minced

2 medium organic tomatoes, diced

1 small cucumber, quartered

1/2 cup green onions, finely chopped

3 Tbsp freshly squeezed lemon juice

1/4 cup Eden Extra Virgin Olive Oil

1 tsp Eden Sea Salt

5 whole romaine lettuce leaves
or any leaf lettuce

Directions

Cook buckwheat per package directions. When done, remove from the pan, place in a mixing bowl and fluff to cool. When cool, add all remaining ingredients and toss to mix thoroughly. Refrigerate for 30 minutes to allow the flavors to blend. Serve over a bed of romaine lettuce leaves.

Nutritional Info

Per serving: 122 Calories, 12g Fat (43% calories from fat), 5g Protein, 31g Carbohydrate, 4g Fiber, 0mg Cholesterol, 391mg Sodium