Soup with shrimps

SOUP WITH SHRIMPS 

Ingredients

4 medium onions

2 red peppers

30g. rice

2 medium potatoes

1 bunch parsley

3 celery leaves

1 kilo large shrimps in their shells

Salt to taste

1 tablespoon of coriander grains

1 tsp rosemary leaves, 1 tsp oregano

1/5 of a small chili red pepper

1/2 teaspoon grounded cumin
1/2 teaspoon ground coriander
50 g. olive oil.

Instructions

You can buy fresh prawns or frozen ones.

Put the frozen shrimps in warm water to thaw.

Take each shrimp separately and remove the head and the shell.

Put the flesh of the shrimps in a bowl.

Put the heads and the shells of the shrimps in a pot with 2 liters water.

Add in the pot salt, oregano, rosemary leaves, litle cumin, and coriander beans.

Put the pot over high heat to boil the contents.

Let the water boil 5 minutes.

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

Strain the broth into another pot. You will use that later.

Take the flesh of each shrimp in your hand and remove the intestine.

In each shrimp below the surface of its back passes a gut which is usually full of sand.

With a sharp knife carve a little the back of the shrimp, find the intestine, plunk it and doff.

If you do not get out intestines shrimp soup is sandy.

Cut the shrimp into pieces each having a length of 2 cm

Leave some shrimps whole.

Place over moderate heat the pot with broth from the shells of shrimp.

Peel and mince the onions.

Put onions into the boiling broth and let them boil 4 minutes.

Peel the potatoes and cut into small cubes.

Put the cut potatoes in the boiling broth and reduce heat. Let the potatoes cook for 3 minutes.

Chop the peppers and put them in the pot.

Rinse the rice and put it into the pot. Stir the soup to prevent sticking.

Clean the parsley and celery. Rinse well and cut them into the soup.

Put in the pot the oil, the salt, the ground cumin and the crushed coriander.

Let them boil for two minutes.

Last add the shrimps into the soup.

Add the little piece from red chili pepper for a spicier flavor.

Boil the soup for 15 more minutes and then remove it from heat.

This soup is thick. If anyone wants the soup thinner can add boiling water.

                                                                                                                                             

Pilaf with mussels

PILAF WITH MUSSELS

You can find fresh mussels in some fish markets.

If you can’t find fresh mussels, buy frozen.

Frozen mussels are usually larger than the fresh and are in kilo packs.

For a pilaf use cleaned mussels.

Rinse the mussels well, either frozen or fresh.
Open the flesh of each one. You will see something that looks like brown tongue.

Many times on the tongue and around her are glued algae.
With kitchen scissors cut the tongue, the hard root underneath it and seaweeds.

Examine whether there are any pieces of broken shells in the flesh of the mussels.

If you find pieces of broken shells remove them and dispose of in the trash.

Ingredients

1kilo fresh mussels or a bag frozen

300 g rice for pilaf

5 medium leeks

 1/5 of a small red chili pepper

2 red peppers

1 bunch of dill

150 g olive oil

Preparation of ingredients

Clean the leeks. Take 2 or 3 outer leaves off and dispose them in the trash.

Keep only the tender inside.

Cut each leek into four pieces lengthwise.

Each leek becomes four sticks.

Cut each stick into smaller pieces, one inch in length each.

Use all the white part of the leeks.

The green leaves of leeks are hard on the edges.

Use only the tender bottom of the green leaves,

Fill a big bowl with water and wash the leeks very carefully.

Pour this water and put clean.

Repeat this process two more times, to be sure that all dirt and dust is gone.

In a colander rinse the rice under the tap and leave it to drain.

Directions

Put in a pot the olive oil and place the pot over medium heat.

Place the leeks in the pot and stir.

Chop the red peppers and put them in the pot.

Let the peppers and leeks sauté until tender.

Put into the pot the rice and mix.

For two minutes stir continuously the rice.

Add the mussels and mix.

Let them cook for 8-10 minutes stirring occasionally to avoid sticking.
Boil water in a kettle. Measuring two cups of boiling water and put into the pot.

Once getting the rice boil add a small piece of chili pepper.

Clean the dill and wash it well. Cut the dill into the rice.

Let the rice boil until tender.

Drunken cookies

DRUNKEN COOKIES

Ingredients

160 g margarine

180 g sugar,

220g husked sesame seeds

200 g white wine

240 g. olive oil

20 g baking powder,

150 g. chopped almonds,

150 g chopped walnuts

300 g wholemeal + 300 g. hard flour + 400 g. all-purpose flour

Preparation of ingredients 

Take margarine out of the refrigerator to soften. 
Almonds and walnuts usually have dust that is why you should rinse them well with water. 

Spread the almonds and nuts to paper towels to drain. 

Put the nuts and almonds in blender and cut them in small pieces. 

Directions

Use a big bowl and put in the olive oil, the margarine, the wine and the sugar.

Beat all these ingredients with the hand mixer for 8-10 minutes.

Mix the baking- powder with the flour.

Put the flour little by little into the bowl with the previous mixture.

Mix the ingredients and knead.

Put in the dough first the sesame seeds and then put almonds and walnuts and knead all over again. 
The dough should be normal and not sticky. 
To correct the sticky dough, add flour and knead again.
Split the dough into balls, as a nut each. 

Conjure with your hands cookies with different shapes.

Put the cookies on a greased and floured pan. 
This recipe makes three pans of cookies.

You can bake them all at the same time. 
Put the first pan on the bottom rack of the oven, the second in the middle shelf and the third just above the second. 
Bake them at 160 degrees Celsius for 30-35 minutes.

This recipe makes about 110 cookies.

If you do not want so many, make half of the recipe.