Your Dreams Coming True In The Kitchen

Long Forks With Color Spot On Top Fondue Set Fondue Chafer Dish Enamel Coated Sauce Pan Y ou must have something to nibble on when you are having before dinner drinks.  It is dangerous to drink on an empty stomach! I would like to share with you two recipes I usually make when I have guests for dinner. The first is homos, the second is a fondue. 1)  Homos : chick peas, Tahini , olive oil, lemon juice and garlic mixed together into a purée, and cumin. 2)  Sausage fondue : A specially spiced hot tomato sauce in a fondue dish over its chafer dish with little cocktail sausages. Homos You will need: -  500 gms of chick peas soaked in lots of water overnight. -  1 cup Tahini -  Juice of one big lemon -  2 Tbsp. freshly ground cumin. -  4 cloves of garlic, crushed and finely chopped. -  2 Tbsp. olive oil.  -  Salt, pepper, and Cayenne pepper to desired heat. Method: -  Cook the chick peas in lots of boiling water till tender. -  Strain, keeping some of th

 Spinach Pie II Just Taken Out Of The Oven One Portion (1/8 Of The Pie) That Is How The Pie Should Appear Inside           T his spinach pie was inspired by Jamie Oliver. I made it according to my equipment possibilities and taste.

 The Cheese Fondue Set, A Basket Of Bread Cubes, And A White Win T he   Fondue Savoyarde * or as commonly called cheese fondue is consumed mostly during winter in Haute Savoie . Hence its name "Savoyarde" meaning "from Savoie". There is the French side of Haute Savoie, the town of Chamonix and the Italian side, Val d'Aosta, (Aosta Valley) with the town of Courmayeur and in between the 4800 + meter mountain of Mont Blanc with the famous tunnel going through it between the two towns.  Beautiful places!! In fact that is where my wife and I spent part of our honeymoon 30 years ago!! Many nice memories with this dish...

T he Coquille Saint Jacques shell fish is a hermaphrodite molusque which has two shells: the top one looks like the "Shell" Petroleum sign seen at gas stations and a similar flat shell on the bottom side. It has the orange or red part called the coral or Roe belonging to the female which is very good,  and then there is the Scallop. The male has a white coral which is not edible. Scallops are widely eaten fresh or frozen everywhere....

Fig.1 Puff Pastry Below And Above Meat Pie Filling In Between Fig.2 Meat Pie Cut Before Baking Top of Meat Pie brushed With Egg, Black Pepper, Sesame Seed for Garnish And Beautiful Color.    Fig.3 Meat Pea Ready T his Meat Pie would be a nice idea for a mid-day snack. In some countries, lunch is not at noon, or 12:30 pm. In some countries lunch can be at 3 pm. So how do you get by from 7 am till 3 pm. You can have a piece of meat pie to nibble on until it is time for lunch. Or you can take a couple of pieces to the office for a noon snack there!

T his entree is rich, quite filling and could be used for a meal by itself except maybe with a fresh tomato chive salad. Basically it is a tasty spinach mixed with a béchamel sauce served in an individual, small, shallow earthenware baking dish with a sunny side up egg in the middle and melted cheese on top. All this is baked in the oven till egg cooks and the cheese melts.......fantastic! You will therefore need: Serves one to 12 individual earthenware baking dishes. -  Fresh Spinach washed three times, boiled, finely cut and well strained. You can strain it further by taking handfuls and pressing them between your hands until all the liquids drains out. -  Eggs -  Whatever cheese you wish from Gouda, Chester, Cheddar to Camembert or Chèvre but it must melt. Method: 1)  The spinach: Boil spinach with very little water. It will expel its own Drain, cool, press with your hands all the water out. Repeat with rest of spinach. Cut as finely as possible.  2) The béchamel.

A fter having corrected my yesterday's mistake, and still remaining on the theme of spinach because I simply love spinach in any way or form, I will share with you a very simple recipe: spinach with rice.

M y dear Friends and Relatives I would like to announce a blunder in my yesterday's recipe. I forgot to include DILL. It is very important to use dill because it make all the difference between an everyday dish and a fantastic one. Please forgive me. In fact it dawned on me this morning at 05:30 hours when I was burshing my teeth. So.... You will need: -  One bunch dill finely chopped. Method: -  After having boiled and simmered the cuttlefish for 15 minutes till they are tender, -  Add the finely chopped dill. Stir, mix -  Add spinach etc........ Now you can enjoy!! Stelio