Your Dreams Coming True In The Kitchen

T oday we had the most delicious octopus ever and am dying to share it with you.

There is no two ways about it, lentils are good for you...read this: * www.t andurust.com on Google: Lentil Nutrition Information: Facts Of Nutritional Value Of Lentils   Nutritional values of lentil are: Proteins Essential amino acids. Dietary fiber. Folates Vitamins and minerals. Nutritional Value Of Cooked Lentils Values for boiled lentils without salt with serving size 198 gms or 1 cup. Calories= 230. Fat= 1gm. Cholesterol=0mg Protein=18gm Carbohydrate= 38gm. Vitamins A= 15 IU C= 3 mg D=—- E=0.3mg K=3.5mcg Folate= 350 mcg Choline=64mg. Minerals Calcium= 35mg Iron=6mg Magnesium=71mg Phosphorus=350mg Potassium= 700mg Selenium=5mcg.   Now for the fun part: You will need for today's recipe: Serves 6 -  500 grms brown lentils well washed. -  Water to cover and then some. -  4 bay leaves. -  4 cloves garlic crushed and finely cut. -  1 1/2 Tbsp. chili powder ( the kind you use for chili con c...

Une Botte D'Asperge! Photo Courtesy Of Google S pring is the time for asparagus. You can eat asparagus every day in a different manner. There are many ways to prepare this delicate and refined vegetable so it needs special handling, care and preparation. I will not go further to explain more about the how's and the do's but I will share with you a dressing recipe a friend of mine gave me a few years ago. You will need: -  500 ml of full fat cream. -  1 Tbsp.  prepared mustard (Dijon by Maille). -  1 Tbsp.  lemon juice. -  Salt and Pepper to taste. Method: -  Wipp cream until it starts to set.  -  Start adding mustard and lemon slowly. -  Add salt and white pepper to taste. Et Voila! Enjoy Stelio

A Focaccia F ocaccia is a typical Italian type of bread similar to pizza but using a filling as opposed to topping. It is bread with yeast. It can be made with whatever type of flour and filling you want.  The focaccia recipe I would like to share with you today is with all purpose flour and a filling made up of pitted sliced black olives, capers, oregano, chili pepper, sun dried tomatoes, garlic and oil.

Map of Italy Courtesy of Wikipedia on G F egato alla Veneta means calf's liver Venecian style. It is quick and easy. All it takes is calf's liver and onions. The "Veneto"is one of the twenty regions of Italy, in the north east of this beautiful country. They have a very distinctive accent when they speak. The capital is, of course, Venezia!! Our lovely Venice....Oh how romantic, during winter without all those tourists around...so beautifully sad.....Piazza San Marco and the Basilica, the little narrow streets with little bridges across the canals....Ponte dei Sospiri (Bridge of Sighs) .....the movie Anonimo Veneziano (1970) in Milan...41 years ago.... memories. Slices Of Calf's Liver (left) Bowl With Calf's Liver   In Milk You will need: Serves 6 -  1 kg of fresh calf's liver cut in strips, washed well under cold water and dipped in milk with oregano for at least two hours as per my photo -  5...

Has anybody heard of a shrimp loaf?

  I have to admit that people are now eating food with less % fat due to their awareness of the many health problems caused by eating "rich" food. Maria is going to share with you today a simple, Saturday lazy salad, with a dressing of her own using Anthótiro or ricotta  (10-13% fat) instead of Feta (40% fat). Italian Rocotta Cheese Courtesy Of Wikipedia You will need: Serves 4 -  200 grms. ricotta cheese or fresh unsalted cottage cheese (Anthótiro in Greek) cut in small triangles. -  3 big tomatoes cut in wedges. -  1 scalion (fresh onion, spring onion) finely sliced. -  1 tsp. dry oregano. -  30 grms. parsley coarsly chopped ( leaves from 3-4 sprigs or more if you like much parsley) For the dressing : -  50 gms. Anthótyro. -  1 Tbsp. from the above fresh onion. -  1 Tbsp. parsley. -  3 Tbsp. Olive oil. -  1 Tbsp. Vinegar. -  Zest of a medium sized le...

F i rst of all I would like to thank all my English School Heliopolis, AUC, Guezira Sporting Club, Agami, American Community Cairo and Greek friends and relatives for your support and encouragement. I would like to remind everybody that I would highly appreciate it if you guys would  use the "COMMENTS" section of the blog to post for any, I mean any, comments you may have, good or bad. This will help me imporve and help you eat better. I just realized that I have written 110 recipes until today since I began on December 16th 2010 and even I can't find my way around my site. It takes me forever to find a recipe even though they have been automatically listed alphabetically by Blogger according to their labels. It is neither practical for you nor for me. Therefore my blog site will look and may act funny for the next few days until I put things right. This job will be done by me and I don't have the foggiest ...

H appy Sunday!! Time for our sweet!! Yey!! Maria has been experimenting the past two days on this cake and she would like to share it with you all.  We would really appreciate your feedback and comments on it as it is her idea of a fresh yet chocolatty cake for spring where the weather is not so hot but yet not that cold either.