Kiafardaily

Greek Pasta Salad

greek pasta salad

I love the simplicity in making and richness of taste in this salad. I originally learned this recipe from Whole Foods Market. It looked perfect every time I passed the salad bar. I decided to make my own version.

Ingredients

  • 1 large red onion, coarsely chopped
  • Sweet green pepper, seeded and chopped
  • 2 medium tomatoes, coarsely chopped
  • 2 medium English cucumber, coarsely chopped
  • 150 g feta cheese, cubed
  • 1 teaspoon dried oregano
  • 250 g dried penne pasta
  • ½ cup kalamata (black) olives
  • 1 tablespoon olive oil
  • 3 tablespoon red wine (grapes) vinegar
  • Salt and pepper

 Cooking Directions

 Bring a large saucepan of water to boil.  Add salt and penne pasta. Cook according to the package cooking directions, until cooked tender but firm to the bite. Drain and let cool.

Mix all the chopped vegetables in a large mixing bowl. Add the olives, oregano, vinegar, olive oil, and salt and pepper. Toss well.

Mix in the cooled past. Transfer to the serving dish and garnish with the cubed feta cheese.

This salad serve 6-8 people.

 

 

Hummus

Hummus

Ingredients

  • 4 medium garlic cloves
  • 2 cups canned chickpeas, drained, liquid reserved
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup tahini (sesame paste)
  • 3 tablespoon olive oil
  • 6 tablespoons freshly squeezed lemon juice
  • 2 tablespoons water or liquid reserved from the chickpeas
  • 8 dashes hot sauce, optional

Directions
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste for seasoning, and serve chilled or at room temperature.

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Crème Caramel

caramel1

This classic recipe is perfect for an afternoon light tea party or a great nutritious substitute for a ruched breakfast; off course if you make them a head of time.

Ingredients

  • 100g sugar for caramel
  • 100g sugar for the egg mix
  • 500g milk
  • 1teaspoon vanilla extract or 2 vanilla strings

Directions

 Heat the oven to 325F. Bring 1 liter of water into the boil and put aside.

To make the caramel topping, mix 100g sugar (3/4 cup) with two table of spoon of water in  a sauce pan and boil over medium heat, stirring occasionally, until the caramel turns golden brown and fragrant. Pour the caramel into individual small cake pans, and swirl to coat the bottoms evenly. Set aside.

Pour the milk into the same saucepan used for making the caramel. Add the vanilla extract or vanilla bean (split the bean and scrape the seeds into the milk). Heat until nearly boiling, and turn off the heat. Cover for 10 minutes to infuse with vanilla.

Meanwhile, beat the eggs with 100g sugar. Remove the vanilla rods from the milk and gradually add the milk into the egg mixture.

Strain the custard (egg mixture) over the hardened caramel in baking pans. Fill up to ¾ of the pans. Place the pans in a deep and larger pan, and pour the hot water to cover halfway up the sides of the caramel pans. Transfer to the oven and bake for 45 minutes to 1 hour.

Remove the caramel pans from the water bath. Using a sharp knife, loosen the edges of the caramel to loosen. Place in the fridge to cool completely. To serve, flip the pan onto a plate, and pour over the remaining in the pan. Enjoy!  

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