Santorini Tomato Fritters

I have tried them for the first time on my holiday in Santorini and I was sold. Finally I found the recipe online and the taste is the same.

4 ripe medium tomatoes (600 g), chopped finely, 1 large red onion (300 g), chopped finely, 4 green onions, sliced thinly, 1 cup mint leaves, chopped coarsely,
2 tsps dried greek oregano leaves, 1 tsp sweet paprika, 100 g feta, crumbled,
½ cup (75 g) self-raising flour, ½ cup (75 g) white spelt flour, ½ tsp bicarbonate of soda, 1.25 litres (5 cups) vegetable oil, for deep frying, 1 cup (280 g) Greek-style yoghurt, ¼ cup mint leaves, sliced thinly, 60 g baby spinach leaves

Combine tomato, onions, mint, oregano and paprika in a large bowl; season generously. Stand for 30 mins to release juices from vegetables; drain excess liquid.

Add feta, sifted flours and soda to tomato mixture; fold gently until well combined (mixture should hold together and will look quite chunky). Drop ⅓ cup of mixture at a time, leaving space between them, onto a baking-paper-lined oven tray.
Heat oil in a medium heavy-based saucepan to 180 C (or until a cube of bread browns in 15 secs).
Carefully place six of the fritters into the oil at a time, ensuring they don’t stick to the base of the pan. Cook for 1½ mins on each side or until golden brown. Remove with a slotted spoon to a paper-towel-lined tray; drain. Repeat cooking in batches until all fritters are cooked.
Mix yoghurt and mint in a small bowl; season to taste.
Serve hot fritters with minted yoghurt and spinach leaves.

Creamy Tuscan Chicken

Yummy kitchen recipe : https://www.delish.com/cooking/recipe-ideas/a19636089/creamy-tuscan-chicken-recipe/

1 tbsp. extra-virgin olive oil, 4 boneless skinless chicken breasts, Kosher salt, Freshly ground black pepper, 1 tsp. dried oregano, 3 tbsp. butter, 3 cloves garlic, minced, 1 1/2 c. cherry tomatoes, halved, 3 c. baby spinach, 1/2 c. heavy cream, 1/4 c. freshly grated Parmesan

In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.

Sausage and mushroom ragu with polenta

It's winter, it's cold, so it's the perfect time for a ragu

400 g sausages, cut into chunks, 1 tsp smoked paprika, 1 onion, chopped, 150 g button mushrooms, sliced, 400 g can chopped tomatoes, 1 tbsp vinegar, 2 tbsp sun-dried tomato paste, 600 ml milk, 200 g quick-cook polenta, 75 g mature Cheddar, grated, 2 tbsp freshly grated Grana Padano, fresh parsley leaves, to garnish

Fry the sausages, paprika and onion in a non-stick pan to brown. Add the mushrooms and cook for a few mins before pouring in the tomatoes, vinegar and sun-dried tomato paste. Bring to the boil, then reduce the heat, cover and simmer for 10 mins for it to thicken slightly.
While the ragu is cooking, pour the milk into a separate pan. Add 400ml water and a pinch of salt. Bring to the boil, add the polenta and stir continuously for 1 min, or as directed on the pack.
Remove the pan from the heat and stir in the Cheddar and Grana Padano. Spoon into bowls and serve with the ragu and a sprinkling of parsley, if using.

Sea bass with braised courgettes & harissa mayo

Goodfoods always has the best recipes: https://www.bbcgoodfood.com/recipes/sea-bass-braised-courgettes-harissa-mayo

 
2 tbsp extra virgin olive oil, 1 thyme sprig, 2 sea bass fillets, ½ lemon, juiced
For the braised courgettes: 4 tbsp extra virgin olive oil, pinch of fennel seeds, 1 red onion, finely sliced, pinch of dried red chilli, handful of cherry tomatoes, cut in half, 1 garlic clove, peeled and finely chopped, 2 medium or 1 large courgette (about 200g), sliced 0.5cm thick, 100ml white wine or sherry, 1 lemon, juiced, plus extra wedges to serve, handful of dill, chopped
For the harissa mayo: 4 tbsp good-quality, shop-bought mayonnaise, 1 tbsp harissa, or more, to taste

Stir the mayonnaise and harissa together and refrigerate until ready to use.
For the courgettes, heat the olive oil in a high-sided, non-stick frying pan over a medium-high heat. Cook the fennel seeds, red onion and chilli with a pinch of salt for 5 mins until softened and fragrant. Add the cherry tomatoes, garlic and courgette, then season and cook down for a few mins. Pour in the wine, lemon juice and about 200ml water and simmer for 15-20 mins until the tomatoes and courgettes are collapsing. Bubble off any excess water. Stir through the dill and keep warm while you cook the sea bass. (Take your fish out of the fridge 20 mins before you cook it to bring it up to room temperature.)
Heat the olive oil with the thyme in a non-stick frying pan over a low-to-medium heat. Place the sea bass fillets skin-side down in the pan. Season the flesh-side of the fillets with salt and pepper. Cook gently for about 8 mins until the skin is crisp (it might spit during this time, so best to wear an apron), then add a small amount of lemon juice and baste the flesh of the fish in the warm oil and lemon for about 4 mins, or until opaque and cooked through.
Divide the vegetables between plates and top with the bass. Serve with the harissa mayo and lemon wedges.

Gin infuzat cu rubarba

Let's start the year with a drink recipe...

250 gr rhubarb cut into 3 cm pieces, 100 gr sugar, 200 ml gin

Put the rhubarb in a glass, add the sugar, mix it well, put the lid on and leave it for 24 hours.
Add the next day the gin and leave it in a dark place for 3-4 weeks.
And drink it.

Tomatotart

Quick recipe found on instagram...

1 puff pastry, 5 beautiful heirloom tomatoes, 1 handful of cherry tomatoes, 3 sweet onions, 3 cloves of garlic, 2 tablespoons of old-fashioned mustard, 1 dash of cider vinegar, salt, olive oil

Chop the onions and the garlic. Fry everything in olive oil, let color and stir often. When they have browned, deglaze with the vinegar, Let it evaporate and add the mustard. Set aside and let cool.
Slice the tomatoes into 1 to 1.5 cm rounds, salt generously and let them draw a little water.
Roll out your dough, and brush it with the cooled onions.
Place your tomato slices well distributed, a little olive oil, then bake at 180° for 35-40 minutes.

Käse-Lauch-Suppe mit Hackfleisch

Winter is coming, let's cook some hearthy soup

500 g leeks, 1 onion, 2 tablespoons oil, 200g mixed minced meat, salt, pepper, 2 tbsp flour, 1 l vegetable broth, 200 g processed cheese, 75g whipped cream
 

Clean the leek, cut into rings and wash. Peel onion and chop finely. Heat oil in a pot. Fry the mince for about 5 minutes, season with salt and pepper and remove.
Fry the leek and onion in the frying fat for about 2 minutes. Dust with flour. Deglaze with the broth, bring to the boil and simmer for 5 minutes. Stir in cheese and cream. Add hack. Season with salt and pepper.