Yemista {recipe} Greek Style Stuffed Capsicums

This is a simple Greek dish (that I have fiddled with to suit what I had in the fridge). Probably the great thing about this dish is that you can change the ingredients here and there and it usually turns out pretty well. 

As you may have read in (this post), I like to make my own mince...that really makes a difference in this dish, so give it a try if you can. I like to make this in the slow cooker, especially in summer so I don't have a hot oven heating up the house all day.

Sorry, I don't have a "finished dish" picture.... I was too hungry and forgot to take it!

and there were no leftovers..........

I'll take on next time I make it and add it here later.

To create:

Wash some red capsicums (you can use any colour you like but the red are the sweetest) I have also stuffed potatoes (scoop out the middle), tomatoes and eggplant. After all, the translation of Yemista is "stuffed vegetables".

Using a sharp knife, cut the "lids" off the capsicum and trim away the seeds and bitter white bits on the insides. Set aside to make your filling.

For the filling (the one I did today):

Mix together in  bowl-

Mince..I used beef

4 thinly sliced mushrooms

1 finely diced brown onion

4 cloves of garlic

3 heaped tablespoons tomato paste

1 cup cooked aborio rice

1 tablespoon dried Greek oregano

salt & pepper 

small chunks of fetta cheese

1/2 teaspoon crushed chilli

next : stuff em to the top and sit in your slow cooker

pour some water into the base of the slow cooker so it comes up the sides about 2cm (top stop the Yemista from drying out)

pop the "lids" back on

cook on low for about six hours 

just check them after 4hrs to see how they're doing.

This batch had a lot of water in the bottom of the pan near the end of cook, so I just poured it off about 1/2 hour before they were ready.

About 15 minutes before you're ready to take them out...add some grated cheese..I used tasty cheese. Take off the lids and sprinkle with the cheese, put lids back on and cook a little longer.

Serve.

Yum.

I love my slow cooker.

{recipe} Greek Lentil Soup (fakes)

This soup is a long standing family favourite. A traditional Greek soup enjoyed any time, but also eaten during Lent,  pronounced  far-kes, which means lentils. :)
I don't think it's a very "pretty" soup, but it is really tasty and is a meal on it's own.
Sometimes I just throw all these ingredients into the slow cooker in the morning and leave it on till dinner time.

Firstly, add about a cup of dried green lentils to a pot and cover with water. Bring to the boil for 5 minutes, then drain off water (this gets rid of the frothy scum that sometimes floats on top that can make you  get the farts...hehe) Add drained lentils back to pot.

Chop some celery

Dice a few carrots

And some onions

Add them to the pot with the lentils.
Then cover with water and bring to the boil, meanwhile adding about 1-2 tablespoons of tomato paste and a teaspoon of crushed garlic then stir.
Turn down and allow to simmer till all the vegetables and the lentils are tender. Sometimes I need to add more water if it looks like its getting too thick.
Season with salt (pepper if you like too)
This is a really important step and what, I think, makes this soupAdd a splash or two of white vinegar and some good olive oil (extra virgin if you've got it).
I like to serve it  with crusty bread. I usually put olive oil, salt and vinegar on the table so everyone can "adjust" the soup to their liking.
This soup is even better the next day.

kali orexi

Linking up with 

{recipe} Corned Beef with white sauce (in the slow cooker)

Did I tell you how much I {heart} my slow cooker?

This recipe is a family favourite that my Grandmothers made, my Mum still makes and I cook on a regular basis (especially in winter) as my 3pickles just gobble it up! I still cook it on the stove top too, but now and then I'll pop it in the slow cooker, with the same results.

Corned Beef in the slow cooker

Place your piece of corned beef in the slow cooker

Then add:

2 tablespoons of brown sugar

1 bay leaf

1/4 cup of vinegar (malt vinegar is traditional, but if I don't have any in the pantry, then I just use whatever I have, white, brown etc...it never tastes any different to me!)

a couple of cloves (or a good pinch of ground cloves)

A peeled onion (cut it to fit in)

About 1 cup of water

Cook on high for about 1 hour, then turn down to low for another 4 hours.

Keep it in the water until you're ready to serve, then discard cloves and liquid.

White sauce

In a small saucepan, gently melt 2 tablespoons of butter.

Once melted, add 2 tablespoons of plain flour and whisk to combine (keep heat low)

Gradually add 1 cup of milk, while gently whisking to eliminate lumps.

Increase heat slightly and continue to stir until sauce thickens.

Add 1/2 cup of grated cheese (if you like it cheesy, otherwise omit ) and stir till smooth.

Add a tablespoon of finely chopped, fresh parsley (again optional)

Season with salt & pepper to taste.

Serve with corned beef and veggies.

Leftovers (if any)

If there are any leftovers, I like to make a pasta bake with them.

Chop meat and veggies into small bite-sized chunks.

Cook a some pasta and drain (I usually use penne)

Mix pasta, meat and veggies together with white sauce (I usually need to make more sauce)

Place in baking dish and sprinkle with cheese.

Bake till cheese is golden.

Linking to

{recipe} Pork and gravy in the slow cooker

Tender, shredded sweet pork in it's own gravy. Perfect to serve with roasted veggies and greens or use for sandwiches on freshly baked bread. (bread recipes coming soon) You can do this same recipe with beef too, although I think it's best with pork. I first saw this recipe on the blog A year of slow cooking, but have tweaked it to suit me a little better.

I use a "bung and bitta" method a lot of the time with my recipes.

Bung = throw it in

Bitta = bit-a this bit-a that

lol

Recipe

In your slow cooker, "bung' in a piece of roasting pork, whatever cut you like. I used shoulder.

Then add a "bitta":

• Dijon or American mustard (about a tablespoon)
• A couple of splashes of vinegar (I used white)
• about 2 teaspoons of garlic (crushed or powder)
• about 1/4 cup of golden syrup or molasses (I used golden syrup)
• toss around with your hands to coat.
• cook on low for about 5 hours.
• when almost ready, add a few tablespoons of a gravy mix (I used gravox)
• give it a good stir to thicken
• serve with veggies or on sandwiches with the gravy
• Enjoy!

I'm linking this post to

Miz Helens

Kelly the Kitchen Kop - Real food Wednesdays