Carot cake

CAROT CAKE

Ingredients:
3 large eggs,

3.5 cups of grated carrots

1 cup raisins

3/4 cup sugar

2 cups self raising flour

1/2 cup olive oil

1/2 cup corn oil
1 cup grated almonds or walnuts
1 TB cinnamon

1 tsp soda

1 TB sharp baking powder
1/2 tsp clove
1/2 tsp grated nutmeg, 

2 TB of powdered sugar for garnish

Instructions

Put the olive oil and the corn oil in a bowl. Add the sugar in the bowl. Mix with your hand until it dissolves. 
Add carrots and stir. 
Put the eggs in a small bowl and beat them with a whisk. Add them in the bowl with sugar and mix gently.

Add in the bowl baking powder, cinnamon, soda, cloves and nutmeg. 
Mix gently all these ingredients and add flour.

Mix until the batter homogenizes. Add the almonds and the raisins.
Butter and flour a cake pan, or spring form pan 26 cm in diameter.  
Turn the pan upside down and heat lightly, to drop the excess flour. 
Pour the batter into the cake pan. 
Place the pan on the bottom rack of the oven. 
Bake at 160 degrees Celsius for one hour. 
Let the cake cool and then remove it from the pan.

Garnish

Sprinkle with powdered sugar the surface of the cake.

Sprinkle cinnamon over the icing sugar.

 

Red peppers stuffed with cheese

RED PEPPERS STUFFED WITH CHEESE

Ingredients

14 big red peppers,

400 g. Feta cheese

200 g. grounded Gouda or Edam cheese

150 g. gruyere cheese

8 cloves garlic

1/2 bunch parsley

80 g. olive oil

Filling

Put in the blender the oil and garlic and beat them.

Stop the blender. Smash Feta with your hand and add it into the mix.

Beat the mix for another minute.

Empty the content of the blender in a bowl.

Grate all remaining cheese. Put them in the bowl and stir.

Peppers

Wash the peppers and cut their stalk.

Cut them with a knife lengthwise to fill them easily. 

With your hand remove the seeds from each pepper.

Clean the parsley and wash it. Cut it into small pieces. Put it into the bowl with the cheese and mix with your hand.

Take a pepper, open it and stuff with 1 TB of filling.

Press the two halves of each pepper to close it.

Place the peppers in an ovenproof dish, next to each other.

Put 80 ml of water in the dish.

Cover the dish with foil. 

Put the baking dish in the bottom track of the oven.

Bake at 200 degrees Celsius for half an hour. 

Uncover the baking dish. Look at the stock’s quantity.

Usually peppers release a lot of stock. 

If the stock is too much, cook until most of it evaporates. 

When the peppers are ready, they have little sauce. 

These peppers are offered as an appetizer and accompany very well meat dishes..

Fillets of codfish with a sauce of eggs and lemon

Fillets of codfish with a sauce of eggs and lemon

Ingredients

1 k. salted codfish fillets

2 k. of leeks

A few green onions

2 medium dry onions

4 celery leaves

2 large eggs

2 medium lemons

180 g. olive oil

Salt to taste

A very small piece from a red chili pepper

Preparation of the ingredients

Peel the onion and scallions removing the outer dry leaves.

Clean the leeks removing the outer leaves that are dry. 
Keep only the tender inner leaves.

Wash the scallions and onions and cut them into small pieces.

Cut the leeks along their legth in half. Cut each piece in half again.

So each leek becomes four pieces with the same length of the original leek.

Divide each piece into smaller ones, two or three centimeters in length.

Wash 2 or 3 times the pieces of leeks, to thoroughly clean them from the soil that is held between the leaves.

Clean the celery leaves and keep only their tender part.

Cut them in small pieces. Wash them very well.

Instructions

Cut the fillet of cod into pieces about 3x4 cm each.

Wash the cod pieces very well to dissolve the external salt.

Put the cod in a bowl with plenty of water and put it in the fridge.

The first day change the water three times.

The second day, change the water twice.   
On the third day cod is ready to be cooked.

Put olive oil in a saucepan.

Place the saucepan over medium heat and fry the leeks, onions and scallions.

Stir occasionally until all are cooked and have a golden color.

Add the celery and pepper and mix.

Reduce the heat and leave all the vegetables to simmer until completely soft.

Put a pinch of salt in the vegetables and place in the pieces of codfish.

Cover the sauce pan and let it simmer 10 to 12 minutes or longer if necessary.

Close the stove and leave the pot on it, and prepare the sauce with eggs and lemon.

In a large bowl put the eggs and beat them for two minutes with a wire.

Pour the lemon juice little by little into the eggs, while beating.

With a soup ladle get boiling broth from the saucepan.

Pour the broth little by little into the bowl with the eggs, while mixing. 
Repeat this process three more times.

In this way eggs are cooked slowly and the sauce is smooth. 

Pour the sauce into the pan. Tilt the pan from left to right so the sauce goes everywhere.

Taste your dish before serving.

Garlic sauce (skorthalia in greek)

Garlic sauce (skorthalia)

Ingredients

600 g. potatoes

100 g. olive oil

5 cloves garlic

Salt to taste

2 TB of vinegar

Instructions

Peel the garlic and cut it in small pieces.

Peel the potatoes and wash them.

Put 1/2 liter of water in a small pot and place it over medium heat.

Cut the potatoes into pieces the size of a walnut.

Once the water boils, put in the pieces of the potatoes.

Water should be enough to cover them.

If it isn’t, add boiling water until it does.

Let the potatoes boil until they soften completely.

Remove the pot from the heat and leave it to cool.

Put in the blender the oil, the garlic and the vinegar.

Beat them for 2 min.

With a slotted ladle take half of the boiled potatoes and put them in the blender.

Take half a cup of stock from the pot in which you boiled the potatoes.  

Put some salt and the stock in the blender.

Beat them all together for a while.

Open the blender, look at the potatoes and try them.

If they are too thick, add more stock in the blender and beat for a little longer.

Put in the blender the remaining potatoes. Add 1/2 a cup if stock, some salt and beat again.

Try them again and if necessary correct seasoning.

You can serve garlic sauce with beets, with spotted dogfish and hake.