Fish Soup

Ingredients:

2 large fish heads

extra fish parts and bones

2 stalks celery

2 largo carrots

1 large onion

1 green pepper

1 large tomato

1 large tomato, diced

Large bay leaf

2 cloves of garlic

Salt

Pepper

1 lemon, quartered

½ cup white wine

How to cook:

Place fish heads, bones and parts in a pot and cover with water. Add chopped vegetables and ¼ lemon.

Throw in salt and pepper. After it is boiled, cook more for 20 minutes. You have to check the fish if it

is cooked.  Remove fish and vegetables. Except lemon, keep all the vegetables. Remove as much fish

meat as possible from heads and fish parts. Place back into the pot with the vegetables and season with

the fish. If you want, you can also add some wine. 

If you try it after 1 day, the flavor will improve. the fish. 

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

Penne with Roasted Red Peppers

I love pasta. You can choose any pasta you like: rigatoni, penne etc. I prefer penne

Ingredients:

4 Tablespoons Butter

1/2 large onion, diced

3 cloves garlic, minced

1 jar roasted red peppers, chopped

1 cup vegetable or chicken broth

1 teaspoon salt

Freshly ground black pepper

1/2 cup heavy cream 

1/2 cup Parmesan shavings

Minced parsley or fresh basil

and of course your choice of pasta


How to cook:

Put some salt inside boling water and add penne. 8 minutes is perfect to be al dente. Chop up 1 onion, some garlic and roasted peppers. Put butter in a pan and saute the onions and the garlic for about 4-5 minutes. Throw in the red copped peppers, cook 2-3 minutes more. Transfer the mixture to a blender and puree it. Now, you have to put some more butter insid the same pan but this time, after the butter is melted, add the puree of red peppers and heat it up. Here, you can use chicken or vegetable broth to thin the puree. Add salt, pepper and the cream. Put some chopped parsley, or i would rather to put basil but fresh of course. Stir it. Your sauce is ready. Now throw your pasta inside the sauce. Never goes well without parmesan! 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

Salt-crusted salmon

                                                           Salt-crusted salmon
Ingredient:

1 piece of salmon
Fennel fonds, thin slices of shallots, thin slices of lemon or orange
2 teaspoons olive oil
6 cups kosher salt
4 egg whites

How to cook:

Clean and rinse the salmon well, inside and out. Pat the salmon completely dry with paper towels.

Stuff the cavity of the salmon with your choice of aromatics. Rub the skin of the fish all over with the olive oil.

In a large bowl, mix the salt with the egg whites and 1/2 cup water. Spread enough of the salt mixture on the bottom of a large rimmed baking sheet to make a bed about 1/4 inch thick and roughly the same size as the salmon. Put the fish on top of the salt bed. Using your hands, coat the fish with the remaining salt mixture to make a 1/4-inch-thick crust, molding it around the contours of the fish.

Roast the fish until the thermometer registers between 135°F and 140°F, about 35 to 45 minutes (start checking at 35 minutes). Let the fish rest in its crust for 5 to 10 minutes before serving.

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.