What is Greek moussaka?
Let’s start with the fact that the Greek name „Musakas“ – the stress on the last syllable – is a masculine word, but out of habit we will call it musaka, as it is more convenient in Russian.

So, in Greek moussaka is a national dish, a casserole of eggplant, potatoes, minced meat and béchamel sauce. Amazingly tasty and satisfying!

Greek mousaka recipe
To make moussaka, we need:

1 kg eggplant
1 kg of potatoes,
125 g of kefalotyri (hard salted cheese),
some fresh parsley
salt, pepper, a little sugar.
For the minced meat filling, we need:

1 kg of minced meat (better mixed, halved veal and pork, but this is a matter of taste),
350 grams of grated tomatoes (you can rub fresh tomatoes, or you can use canned food),
1-2 tbsp. tablespoons of tomato paste
125 ml retsina or white wine,
2 onions, finely chopped
75 ml olive oil
2-3 cloves of crushed garlic,
salt, black and red pepper,
some chopped parsley
on the tip of a cinnamon and clove knife.

  1. Cut the eggplants into longitudinal slices about 1 cm thick, salt, leave to lie down for 30 minutes, rinse and dry. Then lightly fry in hot oil.
  2. Cut the potatoes into longitudinal slices and fry in oil until golden brown.
  3. In a deep frying pan, fry the onion and minced meat in oil until the water evaporates. We extinguish with wine, then add spices and a little water and simmer for half an hour over medium heat.
  4. Add garlic, tomatoes, tomato paste and simmer until the sauce thickens.
    Cooking Greek moussaka with eggplant
  5. Put a layer of potatoes in a greased baking sheet, lightly salt, sprinkle with a little sugar, a little parsley and cheese. Then a layer of minced meat, a layer of eggplant – sprinkle the eggplant with cheese, parsley and salt a little.
  6. Top with the cooked bechamel sauce and sprinkle with the remaining cheese.
  7. Bake the moussaka in the oven at 200 degrees until golden brown.
    Leave it to cool slightly before cutting the finished moussaka into portions. Otherwise, you will not be able to get an even piece – the sauce will simply creep.

This is the classic Greek Moussaka recipe . And now the options:

sometimes moussaka is made without potatoes at all, but only with eggplants,
you can also replace the eggplant with zucchini or just add a layer of zucchini,
if you want a lighter dish, you can not fry the eggplants, but bake the slices in the oven or in a pan. And do not fry the potatoes, but slightly boil them in their skins, peel and cut into slices. A friend taught me this method, and the taste is no worse!
Bechamel can be made from ready-made powder, just whisk with cold milk and you’re done! Of course, if not lazy, it is better to cook with pens – the recipe is here .
Enjoy your meal!
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Beetroot smoothie

Beetroot smoothie
This fruit smoothie, in addition to being beautiful, is a powerful anti-inammatory and anti-cancer.
(For two)
A beet the size of a tangerine
An Apple
A slice of papaya
A handful of blueberries
A thin slice of fresh ginger (equivalent to a teaspoon of coee)
A glass of mineral water
The beet is a food alkalizing , antioxidant and rich in ber. Protects the liver , has a purifying eect , promotes detoxication of the body. In the
laboratory, consumption of beets increases the number of lymphocytes and causes precancerous cells to decrease. Its consumption helps to lower cholesterol and triglycerides in a very high percentage. Red beet contains betanin, it is the pigment that gives it its deep red color. the betaninaIt has antimoral properties useful in the prevention of lung and skin cancer, however this substance is lost during cooking. To preserve betamine as much as possible , it is recommended not to peel or cut the beet before cooking. Despite its very good properties, it should not be abused in its consumption since it contains oxalic acid that inhibits the absorption of calcium and favors the formation of kidney stones.
The papaya is alkalizing and rich in vitamin C and beta – carotene , also it contains folates . Papaya is considered anti-aging . Consumption of this fruit has been associated with a decreased risk of gallbladder and colorectal cancer. In addition, papaya provides calcium.
The apple stimulates the immune system . It is very alkalizing and has a purifying eect, it helps our body eliminate toxins. The apple has so many properties that I need a special entry to talk about them. Laboratory studies have found that apple contains an enzyme called oridzin, a avonoid that slows down osteoporosis during menopause.
The blueberry or mirtilla has an interesting content of K, C and E. Provides vitamins lutein and zeaxanthin are carotenoids that give color. Blueberry improves eyesight, has anti-inammatory and anti pain properties. Helps prevent urinary infections. It improves the health of the venous capillaries.
Protects the nervous system and blood vessels from aging. It also supports heart health. Blueberry contains a very high percentage of anthocyanins and polyphenols that act as antiradicals.
The raw ginger contains magnesium , manganese and copper . Its gingerol content , which gives it its spicy avor, has antidiarrheal antibiotic properties . Helps eliminate free radicals and ghts oxidation derived from nitrites. Ginger inhibits pro-inammatory genes like TNF-alpha. Its ability to stop the formation of neurogenerative diseases is being studied. In laboratory studies, ginger alsohave a positive eect in reducing lung metastasis.
The fresh mint is rich in pro – vitamin A, also it contains vitamin C, folate, vitamin B2, vitamin B9 and K. addition contain manganese, magnesium and calcium provides, with excellent balance between calcium and phosphorus, which makes it easily absorbable. Peppermint helps prevent the formation of gallstones. Facilitates digestion. It has antispasmodic properties, which is recommended for people suering from colic or irritable bowel. It has antibacterial power. It also has anti-inammatory properties thanks to its rosmarinic acid content . Peppermint also helps liver function. Mint should not be consumed according to what foods as it inhibits the absorption of iron.

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Vegan recipe – Pumpkin and zucchini stew with trio of rice dishes

Pumpkin and zucchini stew with trio of rice dishes

Vegan recipe with a lot of flavor and nutritional value. It is easy to prepare, although cooking brown rice takes at least half an hour. Serve as a garnish or as a main dish depending on the amount consumed. The ratio of rice and vegetables is one to two, that is, twice as many vegetables as rice.

I am lucky to use a pumpkin from my garden, it is delicious; It has no comparison with what I have bought so far. It is the second that we have taken and we have a third that continues to sunbathe. Our first harvest of pumpkins in a handful of dirt, we are very happy.

The zucchini is one of the last that the plant that I have in front of my house has given me. She has been extremely generous this year, giving us delicious, tender and juicy zucchini for months.

Anyway, green is also from home, mizuna and coriander. The mizuna can be replaced by spinach or the green part of the chard. We are taking advantage of what we have planted in the garden or in pots since the cold will soon arrive and the cool will end.

I have used a mixture of three types of organically grown brown rice: white rice, red rice, and wild (black) rice.

(For two)

250g of pumpkin cut into cubes
250g of zucchini with the skin cut into cubes
A large onion
60 g of organic rice trio
A handful of tender green leaves (mizuna or spinach …)
Salt flower
Freshly ground black pepper
A teaspoon of turmeric
A teaspoon of cumin
A couple of tablespoons of chopped fresh coriander leaves (if you don’t have it, use parsley)
A pinch of piment d’espelette (Espelette pepper) in cream or hot paprika
Extra virgin olive oil
Pumpkin seeds, peeled and unsalted

Cook the brown rice following the manufacturer’s instructions. In general, triple the amount of water than rice and cooking over a moderate heat covered. Add a taste of salt. It requires about 30 minutes of cooking. Start the pumpkin cooking halfway through the rice cooking.
Peel and finely chop the onion. Sauté over moderate heat in a frying pan with a little olive oil.
Add the pumpkin and zucchini pieces and stir. Season with salt and pepper and let it cook for about five minutes.
Sprinkle with spices, turmeric and cumin. Add half a teaspoon of pepper or hot paprika to taste.
Add the green leaves cut into small pieces. Let it cook covered for another five or ten minutes.
Once the rice and the pumpkin and zucchini are cooked almost ready, mix everything in the pan where the pumpkin is being cooked. Add the chopped cilantro and stir.
Serve with the pumpkin seeds garnishing the stew.

Spinach Balls Recipe

Spinach Balls Recipe
Although the spinach balls recipe contains plenty of cheese, it is much lighter and healthier than its frying alternatives.
Ingredients for Spinach Balls Recipe
1/2 kilogram spinach (picked and cleaned)
1 onion
1/3 bunch of parsley
2 cloves of garlic
2 eggs
1 teaspoon of salt (can be increased or decreased)
1 teaspoon of white pepper
1/2 teaspoon grated nutmeg
1/2 cup grated old and fresh cheddar mixture
3 tablespoons of breadcrumbs (or breadcrumbs)
1/4 cup of olive oil
Cooking Suggestion of Spinach Balls Recipe
Do not let the spinach release its water while cooking it in the pan. If the mixture is watery, you cannot give it the shape you want.

How to Make Spinach Balls Recipe?
Chop the onion for cooking, chop the parsley finely, crush the garlic, chop the spinach coarsely.

Heat 2 tablespoons of olive oil, add onion and start sautéing.

When the onions are soft, add the garlic and saute until both are well cooked and soft.

Add the coarsely chopped spinach and saute for 1-2 minutes.

When sautéing, add the spices and parsley.

Set the spinach aside to cool.

Preheat the oven at 200 degrees.

After it cools down, add egg, cheese and breadcrumbs, and make a ball of spinach mixture on a baking tray on which you lay oily paper and place them.

Brush them with olive oil and put in the oven.

After about 20-25 minutes, you can take them from the oven when they are browned.

Serving Suggestion of Spinach Balls Recipe
You can serve it with a tomato sauce.
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Very Practice: Semolina Potato Patties Recipe

A Very Practice: Semolina Potato Patties Recipe
We will introduce you to the most delicious taste created by potatoes and semolina. This flavor, fried like a pomegranate, is so assertive that it will make you take a break from your diet and forget about other meatballs for a while. It is practical to do and very pleasant to eat. First, we welcome semolina and potato, which are indispensable in our kitchen cabinets. Then, we boil the potatoes, which we eat everything with pleasure, and prepare them. Finely chopped parsley and its sprouts are also involved. Introducing: The recipe for potato patties with semolina!

We obtain a dough with a thick consistency that does not need to be kneaded at length and shape it. Then we fry it like sweet. It is free to dip in any sauce, squeeze lemon over it and eat it! So come on.

for 4 people

20 minutes

15 minutes

Print Recipe
Ingredients for Semolina Potato Patties Recipe
1 glass of meatball bulgur
1 glass of semolina
2 glasses of hot water
3 boiled potatoes
2 eggs
2.5 tablespoons of flour
1/2 bunch of parsley
1 onion
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of black pepper
To Find:
1 glass of flour
1 egg (scrambled)
To fry:
3/4 cup oil

How to Make Potato Patties with Semolina Recipe?
Take semolina and bulgur in a bowl.

Add hot water on it and let it drain for 15 minutes by closing it.

Chop the parsley. Finely chop the onion.

Grind the potatoes.

Add the eggs, flour, parsley, crushed potatoes, spices and salt over the brewed bulgur and semolina. Knead well.

Then form a round, slightly thick meatball shape. Let your meatballs rest in the refrigerator for 15-20 minutes.

Take it out, put it in flour, then the egg, and cook it in hot oil until it is browned both sides. Take the cooked meatballs on a paper towel and drain the excess oil and consume it with pleasure.

Serving Suggestion of Semolina Potato Patties Recipe
You can serve it with any sauces you want and consume it with lemon juice.

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Best Ways to strengthen the immune system in winter

Best Ways to strengthen the immune system in winter
Especially in winter, it is very important to strengthen the weakened immune system and to prevent diseases. The way to do this is through a diet consisting of fruits and vegetables. Fruits are a rich source of vitamins and minerals, consumption of 2-3 portions of fruit per day is enough to keep the immune system strong. Here are the benefits of fruits and vegetables …
As the weather gets colder, most people’s immune systems are also getting weaker. Body resistance decreases with insufficient intake of vitamins and minerals. Nutrition and Diet Specialist said the fresh fruits we will add to our diet during these periods will be a very good choice to protect us from diseases.“ Drawing attention to the richness of fruits in vitamins and minerals that play many important functions in our body. Fruits are powerful antioxidants thanks to the vitamins A, C, E, folic acid, potassium, selenium, minerals. In addition, the protection of heart and intestinal health, skin renewal and It also has many benefits such as beauty, cleaning of liver and kidney, and regulation of cholesterol and blood pressure diseases.
Orange fruits are rich in vitamin C, red fruits are rich in antioxidants. Especially orange, yellow and green fruits play important roles in our immune system.

Orange fruits such as flu-protective orange mandarin grapefruit are very good sources of vitamin C. At the same time, consuming these fruits, which are a good source of beta carotene, will be very effective in strengthening your immune system. Another feature is that they allow the body to release toxins. This increases the body’s resistance.
Banana and quince, which are yellow fruits, also give vitality to the body and reduce fatigue. Its antioxidants are also effective in strengthening body resistance.

The best example of green fruits will be kiwi. By containing more vitamin C than orange and tangerine, this fruit is very effective in maintaining body resistance. It is also rich in phytochemicals like apple kiwi, which is another green fruit. These fruits strengthen the defense system thanks to their high antioxidant content.
Red fruits such as pomegranates, grapes, raspberries and blueberries are also very good sources of antioxidants. These fruits are very effective in protecting against diseases by providing body resistance like vitamin C-derived fruits.
How many portions of fruit should be consumed per day?
Explaining that the amount should be paid attention while consuming fruit, Dietician reminded that excessive consumption of vitamin C-based foods may cause more harm than good for the body. Underlining that vitamin C is a vitamin that is not stored in the body, the amount of vitamin C to be taken daily is 75 mg in an adult. This amount increases a little more in pregnant, pregnant and smoking individuals. We can achieve this even by eating a 100 gram kiwi. (100 grams of kiwi contains 90 mg of vitamin C) So 2-3 portions of fruit you will consume during the day will be enough to keep your immunity strong.