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!

CARAMELISED CHOPS WITH SOUR CHERRY SAUCE

Ingredients

2 servings

4 small pork chops
4 tbsp balsamic vinegar
¼ cup olive oil
4 tbsp honey
2 chili peppers
5 baby or 2 medium potatoes
2-3 cherry tomatoes
1 small cucumber
100 gr. dried sour cherries
1 orange (only the juice)
Salt
Pepper
¼ tsp red hot paprika
Dried oregano
Garlic powder
50 g. pumpkin
1 onion
100 ml. red wine

Process

Put the chops in a bowl with the chili peppers, the onion cut into rings and the herbs to marinate for some hours.

Wash and scrub the potatoes, leaving the skins on. Cut the pumpkin and the potatoes into small cubes. Boil the potatoes and the pumpkin cubes in salted water until soften. In a frying pan heat the olive oil over medium-high heat. Add the pumpkin and the potatoes. Add oregano. Remove from heat and keep them warm.

Add oil to cover the bottom of the frying pan and whet it heats put the chops in. Don't forget to cover with the lid to prevent chops from losing their fluids. Add the orange juice, the balsamic vinegar, the honey, the sour cherries and the wine. Pepper. When the chops are caramelized serve them. Strain the fluids of the pan in a small bowl and add some some cour cherries (optionally). 

Cut the cucumber and the cherry tomatoes.

Serve in a plate as it is seen in the picture above.

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!