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bundled Lately I've been making cookies as a gift that I have not had time to even stop by your blogs or to update mine. But wanted to say goodbye until next year without first wish you a Merry Christmas and a Happy New Year. Thanks for all that we shared during this 2010. When I started the blog I never thought I would be so rewarding and you see, has been wonderful. Thank you for the affection with which I have long tried the patience you have when I can not publish or visit your blogs both as I wish. Really, thanks for being there.

heart So, I wish the best for this 2011 that we are about to open. That the Magi all your dreams come true. A big kiss and happy holidays. See you next year.

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EGGPLANT GRATIN WITH SAUSAGES (Tessa Kiros)

Hi, I'm back and before putting another recipe I wanted to say thanks for all comments I have left in the previous post. It has made me really happy to share with you my new discovery. And above all, why not say, I am delighted to see that I am not a freak. And sometimes when you put a lot of passion in something is inevitable that those who do not share is not fully understood and much to try to hide at some point they miss one of those looks that come to say " to this, finally, he has been pot ", how it might be so excited if you are just a few books? and in addition to kitchen. Yes, thrilled to the bone and I see that I'm not alone and I love it. What would life be without those moments make us understand that happiness is in the details. I understand, right?

And what greater happiness to enjoy an easy and delicious meal in good company. And that's nothing better than to take you by the hand of my beloved Tessa Kiros. This woman is awesome. Not only his books have a charm, I'm sure she too. Look at his biography. Tessa was born in London. His father was a native of the island of Cyprus and Finnish mother. But the mix of cultures in her life had just begun echo. His family moved to South Africa when she was only four years and remained there until eighteenth birthday. He decided to start traveling to learn more about the different ways of living and eating in different cultures. He worked in restaurants in Sydney, Athens, Mexico and London before starting to write his books, with memories that took him from the various countries where it was, with recipes that have so long together, many of which have been generously donated by his friends. In short, as she says, books containing the recipes he loves. Is not this exciting? I must confess that sometimes I also feel that urge to leave to find elsewhere. Maybe that's why I like both their history, books and recipes. I hope that you also enjoy it. I leave you with a delicious recipe inspired by his stuffed eggplant.

INGREDIENTS 2 large eggplants, 2 cloves of garlic, 1 large can crushed tomatoes 1 stalk celery, 3 stalks of fresh sausage, 70 oz. Parmesan cheese, 100 gr. Feta cheese, red pepper (optional) and olive oil PREPARATION

The original recipe uses ground beef for the filling but I saw the carnage a fresh sausages with a wonderful painting and I thought that neither Tessa own Kiros could resist so I took them. And frankly, I think it was a hit. The original recipe boiled eggplant but I made them directly in the microwave. First the cut in half lengthwise. The sprinkle generously with salt and let them sweat for half an hour to release their liquid of vegetation that can become bitter. Wash them well and then put them on a plate or source that can go to horo and cover with plastic wrap so that they are tight. The maximum pontencia let cook for 5 minutes. Never mind that do not end because we'll be baking. Meanwhile we will have put in a pan some oil and two cloves of minced garlic. We medium heat until they begin to brown. At that moment add the can of crushed tomatoes and leave on medium-high heat for 20-25 minutes until the sauce is very concentrated. Tessa uses Passat is actually a more concentrated tomato sauce yet but I think I did well as it is perfect. When the eggplants have them ready removed the plastic wrap and using a melon baller or a teaspoon failing we removing the pulp. Put some oil in the pan, a clove of garlic and finely chopped celery. We let cook over medium heat for 10 minutes. Then turn up the heat and add the flesh of the eggplant to brown well. We are interested to catch some color. When ready incorporate the sausage that you previously opened in half and remove the skin to remove the fill. The chop helping hands (as if we were to dissect). The eggplant sauté with for a couple of minutes. In the original recipe at the moment is when incorporating a teaspoon of paprika, but I did not do it because I thought the sausage and spices and it has enough personality to not need it but if you think you can go though the add right now. Then put the 3 / 4 parts of our tomato sauce, mix and let a boil together. Remove from heat and add Parmesan cheese and fill it with the farce our boats of eggplant. Put them on a source that can go in the oven. Sprinkle with crumbled Feta cheese and cover a little bit with what we had plenty of thick tomato sauce. Bake at 180 º C for 30-35 minutes and ready to eat, delicious. If you prefer you can substitute the sausage and fresh sausage. Must be equally rich, or even better. Hope you like it.

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YUVETSI RNAi (Pasta with lamb) by Tessa Kiros

Those who know me know that when something I love, I'm excited and I can not hide. The kitchen makes me crazy I guess that leaps to the eye. So when I discover a new blog, a cooking show or a passionate cookbook I can not help but feel a deep emotion. Just ask but one of my best friends, Eva, who suffers in silence all my culinary discoveries. Although it is customary still glimpse some surprise when I speak of La Dolce Vita with the same enthusiasm as I would if I had kissed Brad Pitt. So last week was not surprised when I told him that he had finally received an order that took several days waiting for the wonderful books by Tessa Kiros. I was so excited when I went to collect the parcel to the courier company asked them scissors to open it right there, to the astonishment of the clerks who did not give credit. But I could not wait any longer. The road back home was long, so right there I opened my package and after several shouts and a smile from ear to ear, thanked them, I left the store and sat on the nearest bank to begin to browse some books and just seeing the cover, I had fallen in love. You can not imagine what it would feel so fascinating to be going through its pages. The photographs are a delight and easily able to transport throughout the Mediterranean. It is as if recorriéramos Portugal, Greece and Italy, entering people's homes, enjoying the dishes with which housewives delight your family. That's the feeling you have when you read his books. No tricks, no cheating or cardboard. Only simple recipes made with love, the same with us pinpoints the comments that accompany them. I think few books provide the beginnings of a pleasure so intense, they are simply magical. That's the word that best defines magic. To give you an idea you have some photos of Apples for Jam. And if you're like me, you already can not live without them, do not worry, you can purchase at Amazon through my website so I do discount. You only have to click here. I now I have them all, no I could not resist.

The careful binding is only a preview of what we're going to find inside.

More than four hundred pages with lots of recipes and lots of photographs so delicious how are you.

Photo

aspect kept simple, sometimes somewhat rustic, simply wonderful.

That background you can see also his books on Greece and Portugal.

And how could it be otherwise today I bring you my first recipe books Tessa Kiros. The expectation was high but as I imagined, I have not defradudado, the recipe is delicious. I leave you with the words of the author that explains more about this Arni Yuvetsi. According

Yuvetsi Tessa Kiros the dish is traditionally a Sunday. The way of cooking is simple, put all ingredients in a large ceramic container called Yuvetsi, which takes its name this dish (as with our paella). The Yuvetsi is traditionally baked in the bakery and probably in some small towns still continue to do so. Each family had its own yuvetsi along with a package of orzo (barley-shaped pasta), kritharaki (Pasta shaped like a small almond) or risoni (pasta shaped grain of rice) that the baker was added at the end, as instructed by the client. This formula was great for housewives could rest on Sunday because he was a member of the family (usually the father or son) in charge of taking and collecting yuvetsi. Often made with beef, chicken or octopus though I bring you today is made with lamb. Hope you like it.

INGREDIENTS 1 leg of lamb, 2 red onions, 4 or 5 cloves of garlic, 1 large can of crushed tomatoes and one small, 1 cinnamon stick, 1 teaspoon paprika, oregano, 500 grs. of orzo or other small pasta in place, 150 grs. Feta cheese, parmesan cheese (optional), olive oil, sugar, salt and the juice of half a lemon (optional). DEVELOPMENT

Arni In preparing Yuvetsi can use the whole leg of lamb, ask our butcher to chop us like to cook or ask you to first remove the bone and after the chop. Tessa does the whole leg of lamb, the traditional way. The development in all cases is the same, what are the times vary. I asked the butcher to me boneless because it is more comfortable when eating but then if we keep the bone stew will taste more intense so you decide. Whatever the method that you use first thing you have to do is turn the oven to 180 º C. If you want while you can rub the lamb with half the lemon juice is optional. Then put some oil on the container that we will use to prepare the dish and remember you have to go in the oven. Gilded pieces of lamb in several so. When we go by the drawing. Then add the onion chopped very small and let cook for five minutes over medium / high. Add the garlic minced and re-add the meat. Sprinkle with paprika and sauté for a few seconds carefully so that we are not burning. Quickly incorporate our cans of tomato, oregano and cinnamon stick. Add salt and some sugar to correct the acidity of the tomatoes and bake. We have to let the meat until tender. Long. Depend on your oven and how do you go to. Traditionally the entire leg was prepared and allowed to fire for 30 minutes. After that time, added some water and left in the oven for an hour or so. But today is better making home leg chop (with or without bone) of This also shortened the time. If we let boned with 30-40 minutes in the oven will be sufficient (depending on the size of cuts). If we keep the bones have to add at least 10 minutes. When the meat is cooked add the pasta. Mix well to coat in the sauce and let set for another 20-25 minutes, until the orzo is cooked completely. Oven addled and let rest for 5 or 10 minutes and serve sprinkled with feta cheese. If you like lamb you will love.

Edito PD to add that today I received the book of Tessa Kiros had not yet (now I have them all) and which has was my surprise to see that these are even more wonderful than the first one I bought. I ordered them Monday afternoon through my Amazon store today and Friday and had them at home. If you are thinking of buying one I recommend Venezia (Foods & Dreams) . Anything you say it falls short, believe me. Yes, I know I will be thinking I'm exaggerating a bit and I'm not very objective because it shows that I love books by Tessa Kiros. But I will say for me the other day I showed him the book, From Many Greek Food Kitchens my friend Eva and her not ever buys cookbooks, it looked amazing so two of us (heh, heh, heh).