Caramelised shallots

This is ready in half an hour, perfect to serve with any roast meat or even with the barbecue food. All you need is 1 bag of shallots, tablespoon of sugar, 1/2 tbsp balsamic vinegar and a glass of red wine, errr.... table spoon of butter too, not margarine though, real butter pleaseeee.

Fry shallots with butter until all browned then add a sugar and shake the pan time to time till sugar is melted then add balsamic vinegar and vine, cover and simmer for 15 minutes, take the lid off and fry again in high heat that any remaining juice will go and shallots will be dark brown and shinny. That's all really and enjoy..

Keleftiko

This is another amazingly easy and truly delicious dish. It is Greek origin and I am sure there is many different way of cooking it but the way I do is the best for me and all friends and family are always asking for it whenever I am holding a dinner party. Meat is so tender and off the bone even a baby can chew it without a problem as it's just melts into your mouth. I served it with steamed broccoli, rice (absorption method, it is a Turkish way of cooking and I will write the recipe in another post), caramelised shallots, and green salad of course. Festive food for Sunday :))

Ingredient:

Lamb shoulder
as we were only 3 of us this time, I just used half a shoulder, if you will serve for more person my advice is get the whole shoulder and ask your butcher to cut it into thick slices, 1 shoulder usually gives 4-5 slices and serve 4-5 , 6 to 8 people you will need 1 1/2 to 2 shoulders cut it thickly on the bone

I sprayed olive oil lightly into non-stick large pan which can also go in the oven. Fried the shoulder all over in high heat until golden brown, put little salt and approximately 750ml to 1L hot boiling water. Reduce the heat and simmer 15-20 minutes on very low heat lid on. Adjust the oven to gas mark 2-3 and put the pan with the lid on to the oven then forget all about it next 3 hours at least. If you sliced the shoulder put a slice per person or just divide it if it is whole. Serve with rice or boiled or roasted potatoes, some steamed or roasted vegetables and salad. Or caramelised shallots which really complimenting this dish. I promise this will be a dish to remember....

Pasta with Aubergine

This is truly delicious dish, easy to make and so filling. I quite like aubergine and made it up this pasta sauce last week. My son went mad about it and was asking for me too cook again. Tonight he even had his second helping, that's the only way he can eat aubergine as it is blended with the sauce.

Ingredients

1 medium aubergine (0r 2 small)
1 big onion
2-3 cloves of garlic
1/2 bottle of sugocasa (bottle of Spanish chopped tomato, if you can not find it you can use 1 tin of chopped tomato)
1 small bottle of sliced black olives
2 cubes of chicken stock
small bunch of basil
Parmesan
Pasta, fusilli is good for this recipe

Peel the aubergine skin, (I always leave some thin layer of skin). Cut it in small cubes and soak in salted water for 5-10 minutes. Drain and fry with vegetable oil until browned, put it aside. Finely chop onion and garlic and gently fry till its soft. ( I use olive oil) add sugocasa and same amount of water, add fried aubergine and olives and chicken stock cubes. Simmer 15-20 minutes, when its cooked tear basil leaves and add to the sauce. Meantime start cooking pasta when you add sugocasa to the onion. Mix pasta with the sauce, scatter some parmesan flakes when you serve. Bon Appetite..

Home Made Bailey's

This is a drink to die for... so easy to make, ready in 20 minutes and best of all you don't have to wait for weeks to mature. The minute you finished making it, you can drink it but tastes better if you can chill it for a few hours. It will last in the fridge at least 1 month. Makes a perfect present for Christmas, birthdays or any occasion. All you need to do, do not throw your brandy or whisky bottles especially the ones with nice shapes and cork tops, remove the label with hot water. I promise you, once you try this you will never want to buy from shops ever again. Ohhh, did I also mention that this is not only taste better but much cheaper...

Ingredients

75 gr dark chocolate (I use %70 cocoa, Green&Blacks organics, half a bar)
1 cup of strong coffee made with 1 tbsp good quality coffee (250 ml)
1 tsp vanilla extract (use good quality ones)
1/2 tsp almond extract
1 tin of evaporated milk (I use light )
1 tin condensed milk (light)
250 ml whisky (more or less, depends how you like it)

First melt the chocolate, I don't even bother with bain-marie or microwave, I just add chocolate in small pieces to very hot coffee, whisk it well , then pour it in a big bowl to mix everything. Add 1 by 1 all the rest of the ingredients doesn't matter in which order. Mix it well, I use hand blender at this stage to make sure everything mixes smoothly. Pour it in the bottle, keep it in the fridge at all time. It makes one and a half a bottle if you use 750ml ones. Don't forget to say "Cheers Esin" when you drink it :)))

Filled Peppers

This delicious peppers are easy to find on any delicatessen part of the supermarkets but they are undeseverdly expensive. I rather to make my own as it is so easy and filling possibilities are endless and I can assure you they are far more delicious than shop bought ones. All you need to do is buy a jar of peppedew peppers and cream cheese, mix the spices and herbs with cheese you prefer to then fill the peppers. Trick is, you need to use very small spoon as these peppers are really small or you can use the back of the teaspoon.You can buy a garlic and chives or herbs cheese but when you buy just a half fat cheese and add little of garlic powder and finely chopped chives or parsley, some cracked black pepper they taste even nicer. You can also add oregano and paprika or some chili flakes to cheese instead of garlic and herbs, or onion powder and any herbs you like fresh or dry. They are yummy as a starter, side dish or just an accompaniment to any barbecue and even on their own as a light lunch with nice crusty bread to go with.

PAELLA

Many years ago when I first tasted Paella, I decided "never again".... It was smelly and soggy and horrible. I was in France doing my parachute course, I went to bed hungry that night. Just a couple of years ago I gave it another go in Spanish Tapas Bar in Putney, a friend convinced me, and I couldn't have enough of it. I decided to try it at home too and I always get a good results, I usually blend a recipes from books and friends and results is quite satisfying.

Ingredients

1 kg mussels

1 packet prawn (500 gr)
1 packet chicken thigh fillets

400 gr chorizo sausages

1 large pinch saffron threads

2 large onion preferably red

4 cloves of garlic crashed

1 tsp smoked paprika

3-4 tomatoes, peeled, deseeded and chopped

500gr paella rice (or a short grain)

about half a packet (200-250 gr) frozen peas

olive oil

approx. 1.5L chicken stock (or fish stock if you like)

Scrub mussels and remove beards, then fry the chicken first until they are browned, remove from the pan. Fry chorizo and drain on absorbent paper. Using the same oil in the pan fry onion and garlic until soft, add smoked pepper, safron and tomatoes, mix well, add rice and stir, put chicken, chorizo and most of the stock to the pan, stir to combined everything and simmer 15-20 min until rice nearly cooked, tender. (If its getting dry you can add more stock, you will find your way to how much stock to add, depends which rice you are using )Sprinkle peas, and prawns and mussels evenly on the surface and cover with large foil and simmer until mussels are opened and peas and prawns are cooked. (5 to 10 min) Discard any mussel that is not opened. Ready to serve :)) This recipe requires some time to stand in the kitchen but is definitely well worth it...

Choc. cups

Let's start the blog with the recipe of the blog's header picture above if anyone call it a recipe of course, as all I did is put everything together. Never failed to impress friends though :)) Perfect after dinner parties with nice coffee and brandy especially if you stand a lot of time in the kitchen cooking.

1- Dark choc. cups (from M&S)
2-Vanilla custard
3-Blueberries and raspberry's ( strasberries or small strawberries are nice too)
4- Icing sugar on top and few baby mint leaves

All I did was fill the cups with vanilla custard, top it up with fruits, decorate with icing sugar and mint leaves and hallelujah !!!