Comeback with Omelette with Asparagus

Perfect for breakfast but also a really tasteful lunch for a hot spring day. Do not forget to add Greek Feta and fresh oregano, you will love this version! 

Omelette with Asparagus

Cooking Time: 10 minutes Total Time:20 minutes Difficulty:Easy

Ingredients

4 servings

1 bunch of asparagus, trimmed and chopped

4 tbsp. olive oil

8 eggs

1 teaspoon dry oregano

1/3 cup milk

1/2 cup of water

Salt

Pepper

200 grams. trimmed feta cheese

1 tbsp. chopped fresh oregano 

Instructions

Heat olive oil in a large frying pan over medium heat; cook and stir asparagus about 2 minutes. Add water cook another 3 to 5 minutes. Remove from heat and transfer asparagus to a colander.  

Whisk eggs and milk in a bowl. Add oregano, salt and pepper. 

Put asparagus again to the hot frying pan and add the eggs with milk. 

Swirling pan to cover entire pan with egg mixture. Cover the frying pan with a lid and reduce heat to low.  

When the omelette begins to cook and firm up, remove but still has a little raw egg on top,  remove the lid and sprinkle over the cheese and the fresh oregano. 

 Cut in slices to serve.

SWEET LIKE STRAWBERRY

Strawberries season has started, isn't great? I can think hundreds of recipes with strawberries but today I am going to make a really easy and quick dessert with only four ingredients. This delicate treat is an excellent choice for vegetarians and whoever is desperate to lose a few pounds before hitting the beach but at the same time wants to keep his/her sweet tooth satisfied ! Strawberry mousse!

Ingredients

8 servings

500 gr. ripe strawberries (17 oz)
200 gr. dairy-free cream (7 ounces)
200 gr. sugar or froctuse (7 ounces)
water


Steps

Wash the strawberries and cut the leaves off. 

Pour water in a saucepan enough to cover- about enough to cover the bottom of the saucepan. Heat the water.

Add the sugar and allow it to melt, stirring occasionally

When it melts add the strawberries. 

Remove the foam that accumulates. 

Strawberries will be ready when syrup is thick but strawberries haven't melted completely. Let the syrup cool down.

Whisk the whipping cream just until it reaches stiff peaks. 

Pour the half of strawberry syrup in the whipped cream and combine well. 

In serving glasses pour the remaining strawberry syrup and then the whipped cream. 

Leave them in the refrigerator for some hours.

Garnish with a strawberry and serve cold.

SPRING RECIPE!

Hi! I am back!!! It has been a long time since the last time we cooked together and I have no excuse but I will a yummy and healthy recipe. Salmon with salad!

Ingredients

4 salmon fillets

2 lemons

2 tablespoons olive oil

Salt

Pepper

4 carrots

2 potatoes

Some fresh broccoli florets

2 spring onions

Some olives for garnish

Steps

Preheat oven to 180 ° C (350 degree Fahrenheit). Salt and pepper the salmon fillets. Take aluminum foil and cut it into four pieces, each large enough to wrap around one salmon fillet. Brush the pieces of aluminum foil with olive oil. Wash the lemons and cut them into thin slices. Place the lemon slices in the middle of a square piece of foil. Then place on the lemon slices the salmon filet and cover with lemon slices. Fold the edges of the aluminum foil over the salmon so that it is fully wrapped. 

Place them on a baking tray and bake them for about 30 minutes. Let's make the side dishes until the salmon fillets are baked. Peel the carrots and potatoes and cut them into small cubes. Boil them with the broccoli in salted water until tender. Drain them and let them dry out a bit. Finely chop the spring onions and place them in a bowl with the carrots and the potatoes. Salt-pepper and optionally pour 2 tablespoons apple cider vinegar. Add the oil and toss them. Serve them!

THE OTHER SIDE OF PEAS

Strange as it may seem, peas are a traditional main dish in Greece. They are healthy, delicious and not to mention easy and quick. Serve with crusty bread and feta cheese! 

Ingredients

4 servings

1 (500g-or 1 lb) bag frozen garden peas

1/4 cup olive oil

1 onion, chopped

2 potatoes peeled and quartered (optionally)

2 carrots peeled and cut into rounds

A pinch of garlic powder

Salt and pepper to taste

3 tablespoons tomato paste

1 tablespoon sugar

1-2 cups hot water

Steps

Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook about 2-3 minutes till transparent. Add peas, potatoes, carrots, tomato paste, sugar and stir. Season with salt and pepper. Add hot water enough to cover the half peas. Cover and cook until the peas are tender and the water is absorbed (only the olive oil to remain)  -about 30 minutes.

Good luck!

TIME TO RESIST!

For some people it's time to resist another slice of Vasilopita or a pie but for others the large feast isn't over! This recipe that Greek Debt to Gastronomy suggests is for everybody! Easy-to-do, gourmet and really delicious!

Ingredients

4 servings

250 gr. fresh spinach

1 red apple

1/2 cup hazelnuts

For the vinaigrette dressing

4 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp honey

1 tbsp mustard

Salt

Execution

On a baking pan roast the hazelnuts stirring occasionally for some minutes. You'll know they are done when they lightly browned. Be careful not to overcook them. Wash the spinach under running water well and transfer it to a colander. and apple very well. Let the spinach in colander to drain.The spinach should be torn with hands. Wash the apple and cut into thin slices. For the vinaigrette dressing simply mix all ingredients together until combined.

Optionally in a bowl, toss the hazelnuts with half of the dressing to soften them. Set aside for some minutes.

To assemble the salad, place the spinach, the spinach and the hazelnuts in a serving dish. Pour the dressing over the salad. Toss to coat evenly. Salt and serve! Bon Appetit!

CHRISTMAS SALAD

Merry Christmas! May this Christmas bring you all the love and luck in the world!

Preparing the Christmas menu requires a lot of effort, time and energy. If that doesn't sound like your idea of a good idea, turn to this easy-to-make salad instead! With this recipe, you'll soon see that preparing the big feast is easier than you think. Trust me!

Ingredients for 4 servings

400 gr. broccoli

3 beetroot bulbs

4 carrots

1 onion

Salt

3 tbsps. apple cider vinegar

4 tbsp olive oil

Steps

1. Wash the vegetables and peel the beets and carrots.
2. Put the broccoli in boiling water until tender.
3. Let the broccoli drain for a few minutes and cut off the tough bottom of broccoli stems.
4. Cut the beets and the carrots into small pieces. Then boil them until tender but still slightly firm. Let them cool a bit.
5. Cut the onion into rings.
6. Place all the ingredients in a serving plate.
7. Sprinkle with apple cider vinegar and olive oil.
8. Salt and stir.
9. Serve!

LIGHT DISH!

Α delicious salad with shrimps and lemon dip!

Ingredients

4 servings

30 grams. romaine lettuce
200 grams. cleaned, peeled and diveined large shrimps
1/2 avocado
4 cherry tomatoes
3 tbsps condensed corn
2 small oranges
2 lemons
2 tbsps mustard
8 tbsps olive oil
2 tbsps honey
100 gr. yogurt
A pinch of garlic powder
A pinch of oregano
A pinch of salt
A pinch of pepper

Process

Boil shrimps for 5 minutes and then strain them. Put them in a large bowl with 1 tbsp honey, the juice and the  zest of a lemon, the garlic and the oregano.Pepper and salt. Let them marinade for 30 minutes. In the meantime wash and chop the lettuce. Cut the avocado into small pieces and halve the cherry tomatoes. Peel the oranges (don't forget to peel the white parts off the oranges). Stir-fry the shrimps in preheated olive oil for 2-3 minutes. To cook the lemon dip, mix the yogurt with the juice and zest of the other lemon, 1 tablespoon olive oil, the mustard and 1 tablespoon honey. Salt and mix until well combined. Serve as follows: In a serving dish place the lettuce in the center, lay the shrimps on the lettuce, surround with the chopped vegetables and place the  tossed the other vegetables. Optionally drizzle with lemon dip! 

PASTA! PASTA! PASTA!

Hello! Happy November! There are many recipes that I want to post today so I will start immediately with one of my favourites recipe! Pappardelle with chicken breast, mushrooms and pumpkin! The sweet flavour of pumkin and the chicken combine perfectly at this recipe! 

Ingredients

2 servings

120 gr. pappardelle or other broad pasta
5  basil leaves 
3 cherry tomatoes
60 grams. pumpkin flesh
150 grams. chicken breast
100 ml. light cream
4 tbsps. butter
1 green pepper
1 tsp salt
A pinch of grated nutmeg
A pinch of pepper
70 gr. sliced ​​mushrooms
1 spring onion
Garlic powder

Process

Add pasta in salted boiling water. Pasta is correctly cooked when it is  al dente. Before you drain the pasta in a collander, keep 1/4 cup water that you use it later. Drain the pasta and leave aside. Next slice the chicken breast and chop the pumpkin into small cubes. In a pan add the butter over high heat. When heated, add the chicken and the pumpkin. After ten minutes, add the mushrooms and cook for another 5 minutes. Pour the water that you have kept when you cooked the pasta and the light cream in the pan. Salt and pepper. Add the garlic and the nutmeg. When the sauce starts to boil, add the chopped onion and the chopped pepper. Let them cook for 10 minutes. In the meantime halve the cherry tomatoes and add them to the pasta. Serve the pasta. Garnish with the basil leaves and add the chicken and pumkin sauce!  

Enjoy!

TODAY I DON'T FEEL LIKE DOING ALMOST ANYTHING

Today I don't feel like doing anything, I just wanna lay in my bed; as Bruno Mars' song goes. I think that everybody feels the same sometimes but then you get hungry and you have to change the lyrics a little bit to " Today I don't feel like doing almost anything". When this day comes, cook the following omelet. It is healthy, low-cal, delicious and of course easy-to do! 

Ingredients

2 servings

3 eggs

50 grams broccoli florets

60 grams feta cheese

1 soring onion

4 black olives

1 tomato

Olive oil

4 tbsps. milk

Salt

Pepper

Oregano

Instructions

Put broccoli in boiling water for 2-3 minutes to soften.

Cut the broccoli, the spring onion, the tomato and the feta in small pieces.

Halve the olives and remove the stones. There is an old trick to halve the olives quickly. Put them on a cutting board and press only one each time with a wooden spoon. 

Break the eggs and beat them gently in a bowl. Add milk, salt, pepper, oregano and continue to beat until they combine together. Preheat the olive oil at medium heat in a round pan. Add the omelet to the centre of the pan. Tilt the pan so that the eggs spread out evenly over the bottom. When the edges begin to turn yellow and thicken flip your omelet using a spatula. Leave the other to be cooked.Slide the omelet onto a plate and sprinkle the vegetables, the olives and the feta over the omelet. Salt and pepper and  good appetite!

NO MORE DISHES

How about cooking a tasty salad without using a serving plate? 

Ingredients

1 black olive oil halved
1/2 cup crisp canned corn
1 avocado
2 tomato cherries
1/2 boneless and skinless chicken breast
1 tablespoon dried oregano
A pinch of salt
A pinch of pepper
1/4 cup olive oil

 Directions

Cut the chicken breast at small pieces.
Heat 4 tablespoons oil into a pan and stir-fry the chicken. Season with salt, pepper and oregano. 
Let chicken cool.
Halve the avocado, remove the stone and dice it. Don't forget to reserve the shells.
Drain the corn.
Chop the tomato cherries. 
In a bowl toss the chicken, the avocado, the tomato cherries, the corn and the remaining oil for the recipe. Season them with salt and pepper according to your preferences. 
Place the mixture in the avocado shells
Garnish with the halved olive.

IT'S TIME TO DIET!

Since I started this blog, I 've gained weight... That's why today I am gonna give you the recipe of a light dessert. It is healthy,easy-to-do, delicious and low-cal!

Ingredients

200 gr. strain low-fat yogurt
1 jelly powder mix
1 kiwi
1 fig
1 plum
1 nectarine
some grapes
1 cup water

Steps

Boil water and pour into a big bowl. Empty the jelly mix in the bowl and stir very well until dissolved. Pour yogurt in the bowl and mix till combined well. Place into the refrigerator until it starts to freeze around the outer edge of the bowl. Wash and cut the fruits into cubes. Add them to mixture and mix ingredients together lightly. Place bowl in the refrigerator. You can unmould the jelly running a thin knife around the edges of the bowl to loosen and putting the bowl in hot water for a few seconds. Turn the dessert upside down on your serving dish! Enjoy!

Tips

You can pick whatever fruits you like, prefer the seasonal fruits! 

BACK TO SCHOOL AND VILLAGE

When I was child, I considered myself to be terribly unlucky to come from Greece, famous for its beaches and islands but born and lived my childhood so far from the sea. This may be surprise for many people since it is widely believed that Greece is only islands and Athens. Over the years I have appreciated more my village. Nowdays, when I have enough time, I visit my little village which has only some  dozen residents where I enjoy the beautiful forest its serenity, the sounds of birds and the smell of the earth. The calmness that it provides is priceless. On my return to city I always carry with me a lot of local products such as fruits, vegetables, greek yogurt, pies, eggs, cheese and goat milk.  The last time I went to my village I returned with 4 storage boxes full of very juicy and sweet plums. After I gave some to my friends, I decided to make a jam and a plum cake with nuts and chocolate. Plum cake is energizing and delicious and ideal for snack or breakfast for the children  (since schools have opened again!) Give it a try and you won't regret it!!

Ingredients

For cake

1 ½ cup green plums chopped at small pieces
1 cup mixture of nuts
1 tablespoon of baking soda
2 eggs
2 tablespoons fresh lemon juice
½ cup vegetable butter
½ cup milk
1 cup brown sugar
1 ½ cups self-rising flour
1 cup hot water
A pinch of salt
A pinch of cinammon

For chocolate icing

225 gr. bitter chocolate¼ cup heavy cream
2 tablespoons unsalted butter
1 tablespoon brandy (optionally)


Directions

Preheat oven to 180 degrees C. Butter a regular cake pan. Chop the mixture of nuts in a food processor. Put the chopped plums in hot water and wait till the temperature of water gets room temperature. Strain the plums for a while. Dissolve the baking soda in lemon juice. Beat the eggs slightly. Pour the sugar, the flour, the cinnamon and the pinch of salt in a bowl and combine them together till mixed well. Add dissolved soda to the mixture. Add the mixture of nuts and process using a mixer. Add butter, plums and milk and process some minutes more. 

Spread the mixture in the cake pan and bake for 50 minutes or test it using a toothpick. (Poke the toothpick in the middle of the cake and if they toothpick is dry it means that it is ready.) 

Melt chocolate in a bain-marie at low heat. Add butter, cream and brandy and mix well using a wooden spatula till your mixture becomes smooth. When cake and chocolate icing cool, spread chocolate icing over cake.