This egg salad is best prepared with meat from the remnants of roast pork, because it tastes so very juicy. Alternatively, you can use pork roast meats, but the tastes usually somewhat dry. In a small saucepan boil water bubbling. Eggs on the underside with a puncture Eierpikser, place on a spoon and gently slide into the water to cool. Reduce the temperature to medium and boil hard eggs in 10 minutes.
The water then drain and place the eggs in cold water for rapid cooling. Meanwhile, prepare the salad creamy sauce for the egg salad. Mayonnaise in a bowl and add yogurt and stir until smooth with a whisk. The salad dressing, mustard and pepper from the mill. Salt is not necessary because the mustard already spicy enough. The pork roast cut into bite-size strips, as previously seen in the picture, and mix with the salad dressing. Asparagus sections pour into a colander and drain well. Peel the eggs and the egg slicer first cut into slices. Continue reading
Bifteki on the salad can be outside of the barbecue season also very good cook in a grill pan. Ground beef with pepper, salt, cayenne pepper and cumin (cumin), spicy flavor. Pluck off the leaves of fresh oregano, coarsely chop and mix with the mince. Half an onion into very fine cubes and sprinkle over the mince. Press a clove of garlic through the garlic press to mince and give. Add a small organic egg and breadcrumbs and knead the meat well.
The meat with damp hands into four equal pieces and divide to form into balls and flatten. A portion of feta cheese into four slices of approximately 2 x 3 inch cut and place a slice of it on every piece of meat. The ground meat over the cheese and fold to form Bifteki like to see in the picture above. The remaining cheese into cubes and set aside for the salad. The grill pan with 1 tablespoon olive oil auspinseln to heat and cook slowly over medium Bifteki to temperature, so as not to be dark soon and cook in the middle. Quarters for the beefsteak tomato salad and remove the seeds. The flesh into cubes. Peel the cucumber, red pepper and brush both cut into cubes. Spanish onion into rings. Continue reading
Stifado is a Greek stew that can be prepared with beef, veal or lamb. For this version I used beef. Cut the meat into 5 cm cubes. Melt butter in a casserole and brown the meat on all sides brown. First comes from meat juice. Once the juice is cooked, the meat is brown. Pour half of red wine. Add chopped tomatoes with juice and tomato paste.
Pour boiling water. Cover and cook on medium heat 10 minutes. Heat olive oil in a nonstick pan. Dice the onion, crush garlic and fry in olive oil both glassy. Then to the meat. Season with cinnamon, oregano, salt and freshly ground pepper. Stifado covered over low heat, let simmer for about 1 1 / 2 hours, until meat is very tender. Continue reading