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Pita
Tzatziki:
4 cups (32 ounces) plain yogurt
1 medium cucumber, peeled, seeded and grated
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup white vinegar
2 garlic cloves
Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight.Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid.In a small bowl, whisk oil and vinegar until blended . Stir in the garlic, yogurt and cucumber.
I add fresh basil, ground in a mortar. And dried dill.
Ingredients
Pita:
all-purpose flour (little over 2 cups)
dry yeast (approx. 1 tsp)
1 tsp salt
1 tsp sugar
1 1/2 glass (1c) of lukewarm water
1 tblsp olive oil
Instructions
sieving the flour into your mixer’s bowl.
Add the yeast, sugar and salt and blend with a spoon.
Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.Depending on the flour, the dough may or may need a little bit less water than this pita bread recipe calls for. After mixing for a while, the dough for your pita bread should become an elastic ball. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add 1 tsp of flour and continue mixing.When done, cover the dough with a kitchen towel and let it sit in a warm place, for at least 20 minutes, until it doubles its size. This is an important step for this pita bread recipe, so that the pita bread becomes fluffy and soft. If it is winter, turn the oven on for a few minutes, until it’s a little warm, switch it off and then let the dough rise in it for a few minutes.Take the dough out of the bowl and knead a little bit with your hands. Split in 6-7 evenly sized portions.To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 1 cm thick. For a more traditional look on your pita bread, use a fork to make some holes on top.Heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4 minutes on each side, until slightly coloured and still soft. To give more colour, push the pita bread with a wooden spoon on the pan.
all-purpose flour (little over 2 cups)
dry yeast (approx. 1 tsp)
1 tsp salt
1 tsp sugar
1 1/2 glass (1c) of lukewarm water
1 tblsp olive oil
Instructions
sieving the flour into your mixer’s bowl.
Add the yeast, sugar and salt and blend with a spoon.
Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.Depending on the flour, the dough may or may need a little bit less water than this pita bread recipe calls for. After mixing for a while, the dough for your pita bread should become an elastic ball. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add 1 tsp of flour and continue mixing.When done, cover the dough with a kitchen towel and let it sit in a warm place, for at least 20 minutes, until it doubles its size. This is an important step for this pita bread recipe, so that the pita bread becomes fluffy and soft. If it is winter, turn the oven on for a few minutes, until it’s a little warm, switch it off and then let the dough rise in it for a few minutes.Take the dough out of the bowl and knead a little bit with your hands. Split in 6-7 evenly sized portions.To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 1 cm thick. For a more traditional look on your pita bread, use a fork to make some holes on top.Heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4 minutes on each side, until slightly coloured and still soft. To give more colour, push the pita bread with a wooden spoon on the pan.
Directions
Then add what you want. Soulvaki, lettuce, tomato, onion, back olive, ect
Prep Time: 60 minutesCook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 7
Yield:
Style: European, Greek
Limoncello How To..For those that actually like Limoncello
For those that are interested on the History of Limoncello link below:
https://www.florenceinferno.com/true-story-italian-limoncello/
Why i like it? Well foremost because making it myself i am pretty sure of what i put on it,followed by the price of one bottle when you go buy one to the market,last but not least well i love the taste it leaves on my mouth and tongue bitter/sweet at least the way i make it.
https://drive.google.com/file/d/1bGsdy7f9KeGG8gYsuw-fxjDbCx_74FjQ/view?usp=sharing
Ingredients
Lemons.
Alcohol 95/96 "degrees"depending on what you find.
Sugar.
Glass Jar 3Lt=101 US, liquid
Tap water.
Stainless steel Pot,alternatively you can use an aluminum pot "Not Suggested" that can contain at least 6Lt. = 270 US Ounces.
Funnel.
Tea Strainer " I suggest the following kind to be used with Funnel https://cdn.cutleryandmore.com/products/large/31058.jpg "
Ladle
A many you need of bottle with screw caps.
Alcohol 95/96 "degrees"depending on what you find.
Sugar.
Glass Jar 3Lt=101 US, liquid
Tap water.
Stainless steel Pot,alternatively you can use an aluminum pot "Not Suggested" that can contain at least 6Lt. = 270 US Ounces.
Funnel.
Tea Strainer " I suggest the following kind to be used with Funnel https://cdn.cutleryandmore.com/products/large/31058.jpg "
Ladle
A many you need of bottle with screw caps.
Directions
Patience and time are the essential.
I normally use always use 2Lt = 67 US Ounces of alcohol
Peale off the yellow part of the lemons trying to take away as little as possible of the withe thing below the yellow skin as shown in the pic:
https://drive.google.com/file/d/1a_F2tdAGrIZ9TePVb-XyOVoqlP91U4Ub/view?usp=sharing .
Once you are done with lemons pealing put the skins you've obtained inside the glass jar,right after pour the alcohol "one or more bottles" as shown in the following pic:
https://drive.google.com/file/d/1cg4wrws7PzZOuHdle6-X4kE0RnRio6Vz/view?usp=sharing .
Once you've poured in the alcohol on the jar close it with the lid, a screwing in lid is the one i prefer to use, will be good as well the one with locking mechanism.
Now comes the waiting time and jar shacking.Every 1-2 days the jar should be shacked for at least 10 to 20 seconds,for a Minimum of 28 days,i always leave the lemons skin soak in the alcohol for 30 days because i find it gets a slightly different taste of lemon.
After 30 days of waiting comes the mixing with sugar and tap water.
Before you open the Jar!,make boil water and sugar to the point that the sugar is dissolved in the water on a stainless steel pot,and leave it to cool,NOT BARELY WARM ACTUALLY COLD!.
Once the sugar and water are COLD you can proceed as follow,grab the tea strainer and start pouring the alcohol into the pot slowly to avoid any liquid spill in the pot that didn't go through the tea strainer.
Filling up time,when all ingredients are mixed in the pot get a funnel the tea strainer and ladle,place the funnel in the bottle and begin pouring through the strainer the limoncello gently!,while pouring every 2 or 3 pours mix the limoncello in the pot and keep filling up.Close tight screw cap.
Exact proportion's on the Notes.
I normally use always use 2Lt = 67 US Ounces of alcohol
Peale off the yellow part of the lemons trying to take away as little as possible of the withe thing below the yellow skin as shown in the pic:
https://drive.google.com/file/d/1a_F2tdAGrIZ9TePVb-XyOVoqlP91U4Ub/view?usp=sharing .
Once you are done with lemons pealing put the skins you've obtained inside the glass jar,right after pour the alcohol "one or more bottles" as shown in the following pic:
https://drive.google.com/file/d/1cg4wrws7PzZOuHdle6-X4kE0RnRio6Vz/view?usp=sharing .
Once you've poured in the alcohol on the jar close it with the lid, a screwing in lid is the one i prefer to use, will be good as well the one with locking mechanism.
Now comes the waiting time and jar shacking.Every 1-2 days the jar should be shacked for at least 10 to 20 seconds,for a Minimum of 28 days,i always leave the lemons skin soak in the alcohol for 30 days because i find it gets a slightly different taste of lemon.
After 30 days of waiting comes the mixing with sugar and tap water.
Before you open the Jar!,make boil water and sugar to the point that the sugar is dissolved in the water on a stainless steel pot,and leave it to cool,NOT BARELY WARM ACTUALLY COLD!.
Once the sugar and water are COLD you can proceed as follow,grab the tea strainer and start pouring the alcohol into the pot slowly to avoid any liquid spill in the pot that didn't go through the tea strainer.
Filling up time,when all ingredients are mixed in the pot get a funnel the tea strainer and ladle,place the funnel in the bottle and begin pouring through the strainer the limoncello gently!,while pouring every 2 or 3 pours mix the limoncello in the pot and keep filling up.Close tight screw cap.
Exact proportion's on the Notes.
Notes
For 5 Lt. of Limoncello:
Alcohol 2Lt. = 67 US Ounces.
15 Lemons medium size and absolutely not treated with anything,to be washed very well before the pealing.
Sugar withe 2Kg = 4.4 pounds.
Tap water "to be mixed with withe sugar" 2.4Lt. = 81 US ounces.
I would suggest in the case of adding water no more than 2.5Lt. = 85 US ounces,
in the case of removing water nothing less than 2.3Lt. = 77 US ounces coz it would make it too alcoholic and taste very badly "at least for me".
Absolutely after the bottles are filled up,these bottles have to be left for 15 days in vertical position to rest somewhere wont get much sun directly.
Total waiting 45 days following the way i make it.
Update:
For those of ya that have difficulties on finding the Alcohol,at least in the UK they call it " Food Grade Alcohol 95/96% " 1000 ml.
For those in UK that can provide info on where to find it any shop supermarket,its actually appreciated.
Same kind of info's for any other country its appreciated.
Thanks Ya'll
Prep Time: Alcohol 2Lt. = 67 US Ounces.
15 Lemons medium size and absolutely not treated with anything,to be washed very well before the pealing.
Sugar withe 2Kg = 4.4 pounds.
Tap water "to be mixed with withe sugar" 2.4Lt. = 81 US ounces.
I would suggest in the case of adding water no more than 2.5Lt. = 85 US ounces,
in the case of removing water nothing less than 2.3Lt. = 77 US ounces coz it would make it too alcoholic and taste very badly "at least for me".
Absolutely after the bottles are filled up,these bottles have to be left for 15 days in vertical position to rest somewhere wont get much sun directly.
Total waiting 45 days following the way i make it.
Update:
For those of ya that have difficulties on finding the Alcohol,at least in the UK they call it " Food Grade Alcohol 95/96% " 1000 ml.
For those in UK that can provide info on where to find it any shop supermarket,its actually appreciated.
Same kind of info's for any other country its appreciated.
Thanks Ya'll
Cook Time:
Total Time:
Number of Servings: 30
Yield:
Style: European, Italian
Arroz doce
A golden oldie from Portugal
Ingredients
2 cups water
1 cup white rice
2 cups hot milk (whole works best)
1 cup sugar
1 fresh lemon rind (use a vegetable peeler for big pieces for easier removal)
Toppings
cinnamon
1 cup white rice
2 cups hot milk (whole works best)
1 cup sugar
1 fresh lemon rind (use a vegetable peeler for big pieces for easier removal)
Toppings
cinnamon
Directions
Bring water to a boil in medium saucepan.
Add rice and cover, simmering for 20 minutes.
Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
It will also thicken some while cooling.
Pour into one large serving plate and remove lemon rind.
Spread flat and allow to cool on wire rack.
You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
Serve at room temp, but refrigerate uneaten portion.
Add rice and cover, simmering for 20 minutes.
Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
It will also thicken some while cooling.
Pour into one large serving plate and remove lemon rind.
Spread flat and allow to cool on wire rack.
You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
Serve at room temp, but refrigerate uneaten portion.
Notes
Tradional recepy
Prep Time: 20 minutesCook Time: 60 minutes
Total Time: 1 hours, 20 minutes
Number of Servings: 1
Yield: 4
Style: European, Portuguese
Quick and Easy Paella
Paella is one of those recipes that can be easily cooked at home but always brings back memories of sunny holidays in Spain or Italy....
Ingredients
About three cups of paella rice ( or arborio if more readily available)............ 2 pints of fish or chicken stock......(also a glass of white wine, if desired)......finely chopped large onion............3 cloves of garlic chopped........any fish of your choice preferably cod or hake which is easier to cut in large chunks that will hold their shape.......bag of frozen king prawns as fresh ones can be awfully expensive.......a large amount of fresh mussels which are inexpensive.....cup of frozen garden peas......a few threads of saffron, if available.....(overated as a flavour in my book).......lots of chopped parsley and lemon juice.....
Directions
Gently fry the chopped onion and garlic in three tablespoons of olive oil until onion is translucent........heat up the fish or chicken stock......three or four stock cubes stirred into boiling water can also be used........ pour the rice into the pan and coat thoroughly with the oil......start pouring in the stock little by little until it has been absorbed by the rice.....stirring continiously is important......at this point pour in the white wine, if using......turn heat down low and gently fold in the white fish, prawns, peas and saffron, if using........these will only take about 5 minutes to cook with the heat of the rice.......season with lots of black pepper and a little pink salt.......finally top with the mussels which should have been thoroughly de-bearded and cleaned.....discard any that have opened before adding the rest to the pan.......making sure heat is at it's lowest put the lid on and leave for about 10 minutes until mussels have opened........sprinkle with lots of lemon juice and parsley....leave the pan in the centre of your table and people can help themselves!.... Delicious!...
Notes
It's worth the bit of bother to cook this as you will be transported back to when you were soaking up the sun on your hols!!!!
Prep Time: 15 minutesCook Time: 60 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 6
Yield: 6-8 approx
Style: European, Spanish
Solid Honey Tarag
Please take clean tarag and cut open middle leaving base place in solid honey and close on top add chives on top if you have cut thin as reasonable
Ingredients
tarag, 5 packets
honey, 1 jar
chives 1 - 5 bunches
honey, 1 jar
chives 1 - 5 bunches
Directions
clean tarag
open top leave base put in big solid piece of solid honey
can be of solid meadow honey but is less solid than Orange blossom honey
put on top
add cut chives on top and press in slightly
open top leave base put in big solid piece of solid honey
can be of solid meadow honey but is less solid than Orange blossom honey
put on top
add cut chives on top and press in slightly
Notes
out of love to the Mongol people
Prep Time: Cook Time:
Total Time:
Number of Servings: 5
Yield: as much as you want
Style: European, UK and Ireland
A RECIPE FOR A LOVE CAKE!
Tells you how to make the cake..
Ingredients
A RECIPE FOR A LOVE CAKE
Ingredients :
2 laughing eyes
2 well shaped legs
2 loving arms
2 Firm milk containers
2 nuts
1 fur lined mixing bowl
1 firm Banana
Method:
1. Look into laughing eyes
2. spread well shaped legs with loving arms
3. Squeeze and massage milk containers very gently until furlined mixing
bowl is well greased: check regularly with finger.
4.Gently add firm banana to mixing bowl, working in and out until well
creamed. (For best results continue to knead milk containers)
5. As heat rises plunge banana deep into mixing bowl and cover with
nuts,leave to soak. (preferably not overnight)
6. The cake is done when banana is soft. If banana doesn't soften repeat
steps 3 -5 or change mixing bowls.
PS:-1. If it is in an unfamiliar kitchen, wash utensils before and after use
2. Do not lick bowl after use.
IF THE CAKE RISES, LEAVE TOWN!
I found this awesome recipe on the internet,LEAVE TOWN? To your house once something is baking in the oven or my house,?
Ingredients :
2 laughing eyes
2 well shaped legs
2 loving arms
2 Firm milk containers
2 nuts
1 fur lined mixing bowl
1 firm Banana
Method:
1. Look into laughing eyes
2. spread well shaped legs with loving arms
3. Squeeze and massage milk containers very gently until furlined mixing
bowl is well greased: check regularly with finger.
4.Gently add firm banana to mixing bowl, working in and out until well
creamed. (For best results continue to knead milk containers)
5. As heat rises plunge banana deep into mixing bowl and cover with
nuts,leave to soak. (preferably not overnight)
6. The cake is done when banana is soft. If banana doesn't soften repeat
steps 3 -5 or change mixing bowls.
PS:-1. If it is in an unfamiliar kitchen, wash utensils before and after use
2. Do not lick bowl after use.
IF THE CAKE RISES, LEAVE TOWN!
I found this awesome recipe on the internet,LEAVE TOWN? To your house once something is baking in the oven or my house,?
Directions
Do as the above says if done correctly you will gain a positive!
Notes
Enjoy the cake you may like it :-)
Prep Time: 60 minutesCook Time: 31 hours
Total Time: 32 hours
Number of Servings: 30
Yield: As long as it takes..
Style: European, UK and Ireland
Creamy Lemon Pasta
This is quick creamy hearty food but not low cal.
It will make you feel loved in every bite.
Ingredients
For the pasta :
Pasta of your choice 500 g
Salt
4 tbsp of unsalted butter
For the sauce:
2 egg yolks
1 cup heavy cream
1/2 cup Parmesan
1 Lemon zest
Juice of one Lemon
Salt
Black Pepper
chopped parsley
Pasta of your choice 500 g
Salt
4 tbsp of unsalted butter
For the sauce:
2 egg yolks
1 cup heavy cream
1/2 cup Parmesan
1 Lemon zest
Juice of one Lemon
Salt
Black Pepper
chopped parsley
Directions
Pasta :
Cook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.
Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.
Stir in the 2 tbsp of butter making sure all pasta is well covered. Add pasta cooking water if more liquid is needed.
Sauce :
While pasta is boiling make the sauce.
In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice , the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste.
Final steps :
Mix sauce into the warm pasta making sure all pasta is covered.
Garnish with chopped parsley.
Add more Parmesan.
Enjoy
Prep Time: 10 minutesCook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.
Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.
Stir in the 2 tbsp of butter making sure all pasta is well covered. Add pasta cooking water if more liquid is needed.
Sauce :
While pasta is boiling make the sauce.
In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice , the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste.
Final steps :
Mix sauce into the warm pasta making sure all pasta is covered.
Garnish with chopped parsley.
Add more Parmesan.
Enjoy
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 6
Yield:
Style: European, Italian
Hedwig soup
This recipe can be made vegetarian….. only with vegetables, with vegetarian mince: alternative with beef, chicken or pork for the meat lovers, You decide on the amount of ingredients depending on if you want lots of vegetables or not. I love this soup as it's easy to make and healthy….perfect for every day, if you have a cold or just feel for a soup. I enjoy hot spicy foods, so I usually put lots of hot peppersauce in it when making this soup.The preperation and cooking time in this recipe is for the vegetarian version only. Enjoy.
Ingredients
Olive oil
Red and yellow onions
Garlic
Carrots
White cabbage
Tomato paste
Vegetable or beef Bouillon cubes or powder
White pepper
Water
Vegetarian mince or meat of your choice (optional)
Potatoes (optional)
Kale (optional)
Green beans (optional)
Hot peppersauce (optional)
Red, yellow and green paprika (optional)
Sour creme or creme fraise (optional)
Red and yellow onions
Garlic
Carrots
White cabbage
Tomato paste
Vegetable or beef Bouillon cubes or powder
White pepper
Water
Vegetarian mince or meat of your choice (optional)
Potatoes (optional)
Kale (optional)
Green beans (optional)
Hot peppersauce (optional)
Red, yellow and green paprika (optional)
Sour creme or creme fraise (optional)
Directions
!) Peel vegetables, dice onions and garlic, cut carrots in sticks, cabbage and kale in chuncks, potatoes in 1/2 or 1/4.
2) Heat olive oil in a saucepan big enough to hold all the ingredients you have choosen.add garlic and onions, fry untill they become clear/see through (add vegetarian mince or meat of your choice).
3) After a few minutes, add bouillon, white pepper, hot peppersauce, water and tomato paste, cook until meat is cooked (add more water and spices if desired).
4) Add carrots, beans and potatoes to the soup, cook for about 5 minutes, add cabbage, kale and paprika, let simmer.
2) Heat olive oil in a saucepan big enough to hold all the ingredients you have choosen.add garlic and onions, fry untill they become clear/see through (add vegetarian mince or meat of your choice).
3) After a few minutes, add bouillon, white pepper, hot peppersauce, water and tomato paste, cook until meat is cooked (add more water and spices if desired).
4) Add carrots, beans and potatoes to the soup, cook for about 5 minutes, add cabbage, kale and paprika, let simmer.
Notes
I prefer to cook the vegetables al dente, so that they do not over cook when the soup is heated the next day.
Let soup cool for a few minutes before serving. Serve with a spoonfull of sour creme or creme fraise, toasted bread and a red wine of your choice.
This soup tastes even better the next day.
The cooking time is for the vegetarian version of the soup.
Prep Time: 25 minutesLet soup cool for a few minutes before serving. Serve with a spoonfull of sour creme or creme fraise, toasted bread and a red wine of your choice.
This soup tastes even better the next day.
The cooking time is for the vegetarian version of the soup.
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 2
Yield:
Style: European
Broccoli Soup
A filling healthy tasty easy recipe
Ingredients
2 Leeks chopped .. .1large onion chopped ......head of broccoli........celery sticks chopped optional .......1 large potatoe diced .... half cup of lentils ......Butter for frying .......1 vegetable cube ..........1 litre of boiling water ........grated cheddar cheese .......
Directions
1 Fry onion in butter til soft . 2 add leeks fry for 5 mins .....3 ....add diced potato celery and broccoli fry for 5 mins ....... 4 .add lentils ....5.....add vegetable cube dissolved in boiling water enough to cover veg......6 bring to boil then simmer til veg all softened .......7.remove from heat and liquidize with hand held blender 8 ...serve with grated cheese added to the soup and some nice fresh bread ....
Notes
You may omit lentils but are source of iron for vegetarians ....you may omit celery ......you may add carrot ....or 1 parsnip optional .... .adding grated cheese makes this a fliling healthy vegetarian meal thats got protein in form of lentils and cheese........broccoli has also got iron and is great way to get children to eat their greens ..... you may remove cup full of soup before liquidizing add back in if you like "chunky "soup .....enjoy next day just reheat.
Prep Time: 16 minutesCook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 6
Yield: 6 servings
Style: European
Crispy sardine cakes (Bolinho de sardinha)
Cheap, quick, delicious
Ingredients
2 cans sardines (4-5 ounces each) packed in water or olive oil
2 tablespoons fresh parsley
¼ cup kalamata olives, chopped finely
zest and juice from 1 lemon
½ ripe yellow plantain, peeled and mashed
¼ cup olive oil
2 tablespoons fresh parsley
¼ cup kalamata olives, chopped finely
zest and juice from 1 lemon
½ ripe yellow plantain, peeled and mashed
¼ cup olive oil
Directions
Drain sardines and place in a bowl. Mash with a fork.
Add parsley, olives, lemon zest and juice, and mashed plantain. Use fork to combine well.
Use your hands to shape into 4 equal size patties and set on a plate.
Heat olive oil in a large skillet over medium heat.
When oil is hot, very carefully place the patties in the pan and allow to cook without disturbing until browned and crispy on the bottom, then very carefully flip each patty so they can get equally brown and crispy on the other side. This should take about 5-7 minutes, but this depends very much on exactly how hot your oil is and the pan you are using. Don't allow them to burn, but do allow them to cook on each side long enough to get very crispy and heated through.
Remove from pan and serve on top of a bed of lettuce, garnished with additional fresh parsley, and with a wedge of lemon to squeeze over top.
Add parsley, olives, lemon zest and juice, and mashed plantain. Use fork to combine well.
Use your hands to shape into 4 equal size patties and set on a plate.
Heat olive oil in a large skillet over medium heat.
When oil is hot, very carefully place the patties in the pan and allow to cook without disturbing until browned and crispy on the bottom, then very carefully flip each patty so they can get equally brown and crispy on the other side. This should take about 5-7 minutes, but this depends very much on exactly how hot your oil is and the pan you are using. Don't allow them to burn, but do allow them to cook on each side long enough to get very crispy and heated through.
Remove from pan and serve on top of a bed of lettuce, garnished with additional fresh parsley, and with a wedge of lemon to squeeze over top.
Notes
Kids will love it.
Prep Time: 8 minutesCook Time: 12 minutes
Total Time: 20 minutes
Number of Servings: 2
Yield: 2 servings
Style: European, Portuguese
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