These are my last recipes;
Some of the recipes I prepare for my home and also for friends.
Plates I liked and learned to prepare, adapting to my taste and needs.
Ma ... attention:
my recipes are in my own way and it is not said that they respect the traditional canons;
also because, on certain classic preparations, every village and every family have their own original version!
On this page, day after day, a new or revised recipe may appear; But also the story of a meal prepared or eaten in the company.
Just like some curiosity ...
Enjoy the reading!
When I'm in Crete on vacation, always in the same town halfway between Chania and Rethymo, I often end up at a local pastry table (the ζαχαροπλαστείο) to shame, without shame, a nice portion of galaktoboureko.
A bomb of layers of phyllo dough stuffed with cream, baked in the oven and then sprinkled, without restraint, so much, much syrup!
This sauce, great to accompany grilled meats and much more, is a very simple version of the sweet and sour sauce that I generally use to season the chicken (or pork) in sweet and sour sauce, and that can without problems replace enriched with vegetables.
I love the spring rolls; and as always, you can say, I prefer prepararmeli on my own!
This is the version with filo pastry and, to avoid frying, with baking.
The result is very pleasant and extremely light:
Given that only the yolks of boiled eggs go into the tartar sauce ...
this is my version; which instead includes whole boiled eggs!
Although, when I do the stuffed boiled eggs with tartar sauce instead of other ingredients, egg whites are forced to use them as a container.
After all, if you really don't want to put them, you can leave them aside or add them chopped into small pieces, to the ready-made sauce.
Page 11 of 76