Πέμπτη 29 Απριλίου 2010

Willy-nilly

  
Several meters away was left to breathe freely can, cooled air,
vomit against the mind, sheltered roosting, the hateful thoughts of yesterday.
Now I can courageously and seeing the face without images in mind, I lay in pain.
The voluntary help with the rigging of anything,
This wakes up the cells, is a standing only.

odd balance to hold, with stops every time I have sought to exaggerate.
I feel walking in the streets who do not develop,
Believe, but the traverse run.
The xachasi searching to find, strange to want to ask,
and yet it always looks like my enemy.
Facing the want me to labrys obligations.
Stupid acts I have heard crimper my ego ...

We sleep at slumber will fall,
I will ask to fool my mind with the dark
We dream of the indifferent
antidote to give to my soul, a subject
We think the more prosaic,
But I yearn for my first roll of you drama
Construct a sense of sadness materials
A comedy that mercilessly laugh ... on trauma

Synideita reaction to push, to thoughts that I refuse.
Heart, soul, and rational, fight, fight
But I know I ask the same thing.
Crash in contradiction with the crazy cuts
And shakes calculus, like eating fantasy ¨ ¨
Panic and feel like I see my picture,
my own self, be spitting with rage.

Tricks of false words and knit it with straw.
The fraudulent will show and leave.
In eyes with holes in a defense
a smile, carefully built.
But in the deep part apovatha,
Joined black soul of my sorrow, you will're the authorities.
Against my thoughts, my blood, flesh, heart
Myself and my bitter, let me ... deliberately oppress products!

THE EARTH COLLECTION

Saturday, May 30, 2009

------ THE EARTH COLLECTION .... OIA SANTORINI > TO THE MAIN ROAD IN SANTORINI OIAS!!
Posted by PANAGIOTIS KOSTOPOYLOS
at 2:34 am
 
1 comments:
Solar Power foreman said ...

Interesting!
May 30, 2009 2:43 a.m.

Mussels with sauce MOUSTARDAS and peanuts

 
50g pistachio
fresh mussels 500g.
olive oil 3 S.
2 cloves garlic, crushed.
chopped parsley 3 S.
mustard 2 S.
2 tbsp lemon juice
The mussels should be closed if there is an open, discard. Wash and clean them very well. Rub the nuts with a brush or wire. Place in a saucepan with a glass of water and let them steamed for 5 minutes. You do not open discard them. Aradiaste them on a plate. In a shaker hit all the other ingredients. Sprinkle the sauce with the mussels and serve hot as is.
Posted by PANAGIOTIS KOSTOPOYLOS on Sunday, September 27, 2009

OF OIL AND LEMON SOUP

 
Description
A very tasty recipe for those who are simply fed up with soup!

Ingredients
½ kilo of fish suitable for boiling, cut into portions
1 ½ pound of potatoes cut into large walnut size
1 cup water lemon juice
1 cup water oil
1 onion
Salt

Serves
4 people
Instructions

Take a large pot and spread the bottom of a layer of potatoes. Over them a layer of fish and potatoes over again.
Place the onions on a edge.
Pour into the glass with oil and another with lemon. If the liquid is not shipped materials add a little water. (For stronger flavor, takes a dose of lemon juice and olive oil until only cover materials).
Light the fire. Over the last layer, place a dish not to swing the materials where boil. Cook over high heat for a long time. The lemon with the oil will be converted to a wonderful emulsion and the soup will be white.
Serve the gravy dishes, fish and potatoes.
Posted by PANAGIOTIS KOSTOPOYLOS on Thursday, April 22, 2010

SKORDOMAKARONA with sundried tomato

 
Materials
500 gr. spaghetti
4 cloves garlic
4 tsp. tablespoon olive oil
½ cup. tea-dried tomatoes, finely chopped
2 tsp. tablespoons balsamic vinegar
pepper
grated parmesan cheese

Execution
Boil the spaghetti in plenty of salted water. Heat the olive oil and garlic dies in a very low heat to avoid black. Add tomatoes and half cup of water than boiling the spaghetti. Allow to simmer for 2 minutes, add vinegar, stir and remove from heat. Add pepper. Drain the spaghetti, add the sauce, grated parmesan, stir and serve immediately.
Posted by PANAGIOTIS KOSTOPOYLOS on Thursday, April 29, 2010 0 comments

SPAGHETTI with meat sauce

 
Ingredients
1 package macaroni No. 10 or whatever you prefer
4 tablespoons butter
1 / 2 kilo minced
1 / 2 cup olive oil
1 large onion, chopped
3 cloves garlic, finely chopped
1 / 2 cup wine
1 / 2 bunch parsley
1 can Tomato
1 tablespoon tomato paste
1 cinnamon stick
3 cups grated cheese
Salt and pepper
Skim
Category
With meat
Serves
4 people
Instructions
In a saucepan put water to boil
Once boiling add the spaghetti
Allow to boil according to package directions
Remove from pan the pasta and drain
Put in a saucepan melt the butter with a little salt
-Cook the pasta, remove from heat and cover
-In a saucepan heat up the oil and saute onion
Add mince and cook, stirring with fork to prevent clotting
Add the garlic, cinnamon
Salt and pepper
Switch with wine
Add the parsley
Put tomatoes and tomato paste and stir
Bake until all liquid absorbed to stay with the sauce
Remove the cinnamon
Serve pasta on plates
Paves the ground beef over the noodles
Sprinkle with cheese

Bolognese WITH EGGPLANT

 

Materials:
A package of Linguini
250gr lean minced beef
An eggplant flask peeled and chopped
1 onion psilikommeno
1 green pepper, chopped
Olive oil
½ teaspoon concentrated tomato juice (poumaro classic)
2 tablespoons tomato paste
Salt
Pepper
Sugar
1 tablespoon corn flour
3 tablespoons grated Parmesan cheese
Grated Parmesan cheese for serving

Execution:

Saute in olive oil very well the eggplant, then add a little pepper and onion, then mince and continue sotarisma. Then add the juice and tomato paste, salt, pepper, sugar and some water and cook the minced well.

Finally, add the parmesan if sauce is thin, add the corn flour dissolved in a minimum of refreshing water.

Meanwhile boil the Linguini, the burn with a little butter or olive oil and serve with sauce and grated Parmesan.

Good luck!

EASY COOKING SPAGGETI

EFKOLES MAKARONADES with minced


Materials:
Half a kilo of minced beef or pork, or (for me mixed better and more delicious)
One package spaghetti
Oil
One medium onion
Salt, pepper, cinnamon (depending on the taste of each)
One tablespoon tomato paste (diluted in little water)


Instructions for preparation:


Boil the pasta, drain and sprinkle with butter.

In a saucepan put the bottom a little oil and saute onion. After we put the ground beef and saute and stir it and then to prevent clotting.

When you fry, put and paste, cinnamon, salt and pepper and stir.

Make a pot with enough water to cover the mixture and let it boil. When the water saved and left the minced meat with a little zoumaki, is ready!




Spaghetti sauce


Materials:
4 tablespoons tomato paste or tomato juice (half or more depending on how we want)
Salt, pepper, cumin, cinnamon, knor chicken (depending on the taste of each)
One to two cloves of garlic


Instructions for preparation:


In a pan put four tablespoons of tomato paste with 2 cups water or more depending on how we (or tomato juice without water) and knor. Warning: If you put tomato paste and water, and put half a spoonful of sugar.

When it starts to boil, add salt, pepper, cinnamon and cumin and garlic.

The sauce is ready just boil the ingredients and mix well!





Enjoy your success and good appetite!

SPESIAL TASTES

 
SANTORINI OIA darasole Beethoven galleys Tel: 6974093507 SOYSOYRO-COSE COSI-SUNSET

RECIPES IN POEMS OF VIRGIN AND OTHER INTERESTS!
Thursday, April 29, 2010
CARBONARA the convergent and orange zest

Ingredients (4 people):





1 package spaghetti

6 egg yolks (preferably organic), as fresh as possible

250 gr. Mani converge into thin strips

dried cheese, grated, for serving

freshly ground pepper

zest of 1 orange akeroto, biological



Procedure:



Cook over medium heat a nonstick skillet without fat burn and just add the chopped converging. Fry for 5-7 minutes, until golden and crisp. Remove from the pan and leave to drain on absorbent paper towels.



Meanwhile, boil pasta in salted water 5 liters, according to the instructions printed on the packaging. Strain, keeping aside 1 cup of water and keep it warm.



Beat yolks in a large bowl (to fit the cooked pasta). Put in bowl with egg yolks 5-6 tbsp. soup hot pasta water and stir vigorously kept (this is to heat the mixture of eggs and egg yolks are not solidified when, then add the hot pasta).



Pour into the bowl of yolks warm, well-drained pasta and mix thoroughly for about 2-3 minutes with a fork. In this way it will cook the yolks from the heat of the spaghetti (to be safe for consumption) without clot. If we are starting to solidify in some places, even add 1-2 tsp. soup hot water. The carbonara sauce is ready when it is thick but not solidified. Add to converge, add plenty of freshly ground pepper and spoon into dishes. Take the zest of orange to the last-mentioned time, we put on plates, sprinkle with grated cheese (with care, is it too "spicy") and serve immediately.