mediterranean-cookbook.com

Ingredients:

egg yolks and 3 beaten eggs
1  glass dried bread crumbs
1 coffee spoon salt, pepper
3 soup spoons flour
6 medium potatoes

Directions:

Cook the peeled potatoes in boiling water. Puree the potatoes in a vegetable mill, and then add salt, pepper and the 2 egg yolks to the mixture.

With the puree, make balls the size of walnuts, and roll them in flour. Dip the balls into the beaten eggs and into the flour again. Brown them in oil until they become golden brown.

February 1st, 2009 | Tags: turkish recipe, vegetarian recipe | Category: Appetizers, Turkish, Vegetarian | Leave a comment

Ingredients:

4 cups chicken stock or broth
2 eggs
4 Tbsp. freshly grated Parmesan cheese
2 tsp. chopped fresh parsley

Directions:

Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper.

Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny “flakes”. Serve Immediately.

You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. This is very good with a thin slice of lemon floating on top.

December 12th, 2008 | Tags: italian recipe, low carb, mediterranean cookbook, vegetarian recipe | Category: Italian, Soups, Uncategorized, Vegetarian | Comments (2)

Ingredients:
1 medium-sized onion, finely chopped
1/4 cup butter
2 garlic cloves, minced
3 tablespoons chopped Italian-style flat-leaf parsley
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 cup long-grain white rice
1 1/2 cups chicken broth
1/2 cup dry white wine
1 pound mushrooms
2 tablespoons lemon juice
1/2 cup freshly grated Parmesan cheese

Directions:
Using a heavy saucepan, saute the onion in 2 tablespoons of the butter. Add half the garlic, the parsley, thyme, and rice and saute 1 minute, stirring. Bring both the broth and wine to a boil, pour over the rice, cover, and simmer 20 minutes. Meanwhile, wash and trim mushrooms; leave whole if small or slice if large. Melt the remaining butter with garlic in a large frying pan. Add the mushrooms and lemon juice and saute quicky 2 to 3 minutes, just until hot through and glazed. Add to the cooked rice, fluff with a fork, and sprinkle with cheese..

December 12th, 2008 | Tags: greek recipes, mediterranean cookbook, vegetarian recipe | Category: Entres, Greek, Side Dishes, Vegetarian | Leave a comment

Ingredients:

2 pounds fresh spinach
1/2 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon dry mustard
Salt and freshly ground pepper to taste
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/4 pound feta cheese, crumbled
2 green onions, chopped

Directions:

Remove stems from spinach. Wash and drain leaves, cut into 1-inch wide strips, and place in a salad bowl. Shake together the oil, vinegar, lemon juice, cinnamon, mustard, salt, and pepper; pour half the dressing over the spinach and mix well. Thinly slice cucumbers and arrange in a ring across the top with the cherry tomatoes. Sprinkle with cheese and onions. Pour remaining dressing over the salad.

December 12th, 2008 | Tags: Low calorie, low carb, mediterrean cookbook, vegetarian recipe | Category: Greek, Salads, Uncategorized, Vegetarian | Comments (1)