Category: Meat

Beef chunks with handres beans

Beef chunks with handres beans

| August 23, 2014 | 4 Replies

The diverse family of beans also includes the handres beans which can be found in the farmer’s market fresh or dried. Cooked together with the beef chunks this Greek traditional recipe multiplies the source of protein and enhances both the meaty texture and flavor. Serve warm or at room temperature.

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Patates me kima

Patates me kima

| June 30, 2014 | 1 Reply

Sometimes recipes are considered to be so personal, we feel like we’re getting a private glimpse in the past when our grandmother’s used to cook into the kitchen. Patates me kima [patátes me kimá] (potatoes with minced meat) is a retro recipe and offers a way to turn leftovers into something appetizing.

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Fried chorizo with garbanzos (chickpeas)

Fried chorizo with garbanzos (chickpeas)

| July 31, 2013 | Reply

Bring to the table a dish influenced by the Spanish cuisine and welcome a burst of emotions in your palate. Rich in taste, slices of chorizo mellows when joined by firm and nutty garbanzo beans (commonly know as chickpeas) which are a good source of protein, fiber and iron.

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Slow cooked lamb shanks

Slow cooked lamb shanks

| June 11, 2013 | 3 Replies

This slow cooked lamb shanks in a glazed clay pot, is a Greek traditional method in which the flavor gets better with time. The baby potatoes cooks itself in the warm dressing adjusted to the present ingredients, guaranteeing that there will be no leftovers!

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Egg lemon lamp with artichokes

Egg lemon lamp with artichokes

| April 4, 2013 | Reply

Greek traditional recipe which combines proteins with a highly rich veggie. Egg lemon lamb with artichoke hearts creates an unexpected mouth-melting flavor and allows you to dive into the plate’s sauce using a warm-crusty loaf of bread!

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Braised pork with celery

Braised pork with celery

| March 29, 2013 | Reply

Once peeled, the large knob reveals a creamy white flesh that tastes like a milder, sweeter version of the stalks.Available from October through April selino, celery and their roots can be eaten raw or cooked. Cooked, it’s wonderful to combine with pork meat, braised in order to achieve a melting mouth consistency.

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Venison steak

Venison steak

| January 29, 2013 | Reply

Venison loin is naturally rich, lower in calories-cholesterol, and is especially suited to a quick winter, gourmet meal. The orange’s juice, cranberries, celery and red wine are locked in the meat’s juices. Each bite boosts you to taste your recipe’s grand finale: a finest venison dish, best accompanied with a robust wine, by the companionship of dearest friends and the cozy atmosphere of a lightened fireplace.

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Well seasoned hamburger

Well seasoned hamburger

| November 5, 2012 | 1 Reply

Satisfying (oh my) well-seasoned hamburger, here accompanied by sweet-sour red cabbage and an extra protein touch added by mushrooms. But… hold on! We ‘ve got more…

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