Do me a flavour!


Makaronia sto fourno

Posted in Cooking by flavourworld on May 16, 2009

Tonight I made Makaronia sto fourno, another Greek dish that I love. It is very easy to make and also quite cheap. Apparently this is a speciality from the Cyclades, where I spent some time last year (island of Andros) and met an unforgettable island priest… 

 

Busy lifestyle!

Busy lifestyle!

 

For 4 people (well, WE ate it all with four people, but I should say that we had 2 serves each…)

2 onions
2 tbsp olive oil
1,5 kg diced tomatoes (of course you can also use fresh tomatoes that you peel and cut in small cubes)
1 tsp dried thyme
1 tsp dried oregano/rigani
3 bay leaves
a bit of sugar
salt
black pepper
2 tbsp tomato paste
500 g spaghetti (e.g. Barilla Spaghettoni)
200 g sliced bacon (e.g. German “Schwarzwälder Schinken”)
2 tbsp chopped parsley
200 g cheese (kasseri or young gouda)

Peel the onions and cut them into small pieces.
Fry them in the olive oil over medium heat for about 8 minutes until they are golden/yellow.

Add the tomatoes and after a few minutes add also the herbs, sugar, 2 bay leaves, salt and pepper.
Let it simmer with the lid on for about 20 minutes (if you use fresh tomatoes it might take a bit longer).
If the sauce is too thin, open the lid for the last 10 minutes.

The "yummy" smell of oregano and thyme fills the kitchen.

The "yummy" smell of oregano and thyme fills the kitchen.

Cut the bacon into thick stripes. If you want to save some calories, cut the fat off. 

Add the bacon, the tomato paste and the chopped parsley to the sauce and add some more salt and pepper if needed.

 

Stir and the sauce is done.

Stir and the sauce is done.

Preheat the oven to 200°C.

Cook the spaghetti in salt water. I always add a bay leave to the water.
Make sure that they stay al dente.  

Mix the spaghetti well with the tomato sauce and then put everything in a casserole. 

Grate the cheese on top and put it in the oven for about 15 minutes until the cheese is golden brown.

Serve with a bit of fresh parsley on top.  

 

KALI OREXI! Enjoy.

KALI OREXI! Enjoy.

Hell Bent for Cooking

Posted in Cooking by flavourworld on May 15, 2009

Today we finished writing down a recipe for Spetsofai (a Greek dish from Pelion) that we sent in to Annick Giroux who is currently working on a book that will include recipes from Metal musicians. Great idea I think!

And since we also had to take some photos of the dish, it was a good enough excuse to cook it again. I will add the recipe for it another time. Or buy the book! ;-)

spetsofai01

Food for headbangers?

Find out more about the book-project here.


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