Beef Tenderloin With Wine

Ingredients:

1 kg beef tenderloin
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper
1 cup red wine
1 tablespoon balsamic vinegar
19 peeled garlic cloves
1 tablespoon butter (for the end)

How to cook:

Cover both sides of meat with salt and pepper. Put olive oil and also butter in a pan and cook the meat. you do not need to cook them completely because we will cook for the second time. Put them on a plate. Put garlic cloves on the same pan. Stir the garlic, cook 3-4 minutes until they get golden brown. Then pour in the red wine. Let it for several minutes. Then throw the beef tendorloin inside this sauce. Add in a tablespoon of balsamic. When the sauce is getting thicker, take the meat out. Let the sauce to reduce. At the end, put little more butter, salt and pepper. Put the beef tenderloin in a plate and pour the sauce on top.

I am so sure you will love this food. Kali oreksi

Chicken with Lemon Flavor

                                                      Chicken with Lemon Flavor
Ingredients:

4 chicken breast
Kosher salt
Black pepper
4 tablespoons of flour
4 tablespoons of butter
1 cup of dry white wine
3/4 cups of chicken broth
1 lemon
3/4 cup heavy cream
Chopped parsley

How to cook: 

Clean the chicken breasts. Cover the both sides with salt and pepper and then put it inside the flour. Melt the butter with half glass of olive oil in a pan. Cook the chicken until they are golden. After they are ready, put them on a plate. Now we are going to use the butter sauce that is left. Pour a cup of dry white wine and a cup of chicken broth inside the pan. Squize one lemon's juice inside. Cook this mixture for a few minutes, stirring continously and allow it to thicken. When it is reduced, pour the cream and let it heat up for a few minutes.  Throw some chopped parsley inside and mix. Your sauce is ready. Now you can put it over the top of your chicken. Kali oreksi.

Sweet and Spicy Baby Shrimps

                                                   Sweet and Spicy Baby Shrimps

Ingredients:

1 tablespoon flour

2 teaspoons paprika

1 teaspoon salt

1 teaspoon garlic powder (you can also use cloves of garlic, this is what i prefer)

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon brown sugar

1/2 teaspoon ground coriander

1/4 teaspoon ground ginger

1/4 teaspoon ground tumeric

1/2 teaspoon cinnamon

1/2 teaspoon black pepper

750 grams of baby shrimp, peeled and deveined

2 tablespoons olive oil

Mix the flour and the seasonings in a bawl. Put the shrimps inside this mixture until they are evenly coated. Heat the oil and fry the shrimps occasionally, like 10 minutes. It is ready to serve! Kali oreksi.

Sea Food Risotto

                                                                Sea food risotto
Ingredients:
2 cups of chicken stock
1/4 tea spoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup of chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 glass dry white wine
1 cup of bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup of green onions, sliced
Lemon wedges

How to cook: 

Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
Heat olive oil in a pan. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately

Seafood Pizza/Crepes

You can cook seafood pizza but if you can also make it with crepes. Here, i will tell you how to make seafood crep.
Ingredients:
300 grams sea bass
2 pieces of mushrooms
50 grams of boiled shrimps
50 grams of boiled mussels
1 red pepper
1 tea glass of grated cheese
1 spoon of tomato paste
Salt
Thyme
Red pepper

For the crepe:
2 eggs
1.5 glass of flour
1 glass of water
1/2 glass of milk
1 teaspoon of salt
Butter

For crepe, mix flour, salt, milk and water. Add the eggs and mix well until it becomes like dough. Cook both sides of the crepe.
Cut the sea bass into small pieces and start cooking in a pan. Add all the ingredients. Place this mixture inside your crepe, put grated cheese on top and cook in oven (160 C)

Aubergine filled with shrimps and octopus



Ingredients:

1 aubergine

100 grams shrimp

100 grams octopus

1 onion

1 clove of garlic

1 piece of red pepper

1 piece of green pepper

1 tomato

50 grams of grated cheese

How to cook:
 

Cut the aubergine into two pieces and fry. After they become cold, clean inside. 

Cut onion, garlic, peppers, domato and octopus into small pieces. First, saute onions, then garlic, peppers, octopus, tomato and finally shrimps. Fill the aubergine with this mixture. Put grated cheese on top and cook in the oven for 15 minutes. Kali oreksi

 

Lamb Chops

When you cook lamb chops, the most important thing is to marinate the meat. Here is what i do:

Ingredients:

1/2 tea glass of sunflowe oil

1/2 spoon of tomato paste

1/2 spoon of yoghurt

1/2 spoon of mustard

1 tea spoon of salt

1 tea spoon black pepper

1 tea spoon thyme

1 tea spoon red pepper

1 tea spoon cumin

Mix all these together and marinate lamp chops inside this sauce for 3-4 hours. Your meat is ready for grill! Kali Oreksi..

Sea bass with obergine

Ingredients:
600 grams sea bass
4 spoons of flour
Sunflower oil
Olive oil
8 pieces of pearl onion
1 clove of garlic
1 red pepper
1 green pepper
1 tomato
10 pieces of mushroom
For the obergine sauce:
2 pieces of obergine
Half lemon's juice
Olive oil
Salt
Pepper

Clean the fishes and cut into small pieces. Cover these pieces with flour and fry them in sunflower oil.
Saute onion, garlic, peppers, mushrooms and tomato with olive oil. After 3-4 minutes, add the fishes and cook them until there is no water from tomato.
Grill the obergines, clean the skin and then cut it into small pieces with a fork. Mix with olive oil, lemon juice, salt and pepper. Put it on a plate and then put the fish on top.