recipe of the day

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
11/02/2009 09:20

hello everybody, i was thinking if would be fun if I write a daily recepie for you to try at home or with friends... let's see the answers

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
11/02/2009 09:28

Excellent , what a great idea , i have to admit i am not a great lover of pasta , but i had spaghetti negro at one italian restaurant , it was to kill for , but i have'nt seen it anywhere else perhaps it was a speciality to that particular restaurant !.

Kind regards , Simbas

bankadan


Joined: 14/12/2007
Posts: 979

Message Posted:
11/02/2009 09:37

Brilliant!

No1Doyen


Joined: 04/07/2008
Posts: 16617

Message Posted:
11/02/2009 09:40

Good idea Guido.

smithy


Joined: 17/07/2008
Posts: 5301

Message Posted:
11/02/2009 09:43

Great Idea Liz, but only if you send Guido along to cook it, I'm not the greatest cook on the Island ha ha.

Take care speak to you later xx

denizkisi


Joined: 18/09/2008
Posts: 196

Message Posted:
11/02/2009 09:44

My partner loves Italian - so bring it on!!!

proline


Joined: 19/01/2009
Posts: 291

Message Posted:
11/02/2009 10:04

Cypriot style oven baked pasta;

500g mince beef

2 medium onions

parsley

1/2 teaspoon tomato paste

3 tablespoons of sunflower oil

pasta which reads (firin makarna)

2 tablespoons of butter

3 '' of flour

3/4 lt of milk

2 eggs

1 hellim (cypriot cheese)

1 teaspoon of mint

salt

black pepper



First dice the onions as little as you can, fry with oil, add mince. After mince is cooked add t.paste,stir, then parsley, a pinch of salt and pepper. Cook for another 2 minutes.

Boil 1 kettle of water and add to a another saucepan, add a teaspoon of oil and a pinch of salt. Add pasta and cook 6-7 min. After, pour the hot water and rinse with cold water.

Finally the bechamel sauce; fry the flour with butter (30-40 sec.) pour cold milk, add the eggs and stir until hot.Grind the hellim and add it with the mint. Stir untill smooth. Add a pinch of salt.

Finally, oil the oven proof dish, place pasta 1st, then mince, then sauce. add some cheddar cheese on top. Cook until golden.

proline


Joined: 19/01/2009
Posts: 291

Message Posted:
11/02/2009 10:06

Only half the packet of pasta!! forgot to mention..

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
11/02/2009 10:09

Hi Proline , can we get Firin Makarna in the uk please ?

Thanks , Simbas

proline


Joined: 19/01/2009
Posts: 291

Message Posted:
11/02/2009 10:17

Hi Simbas,



I'm afraid it wont say Firin Makarna on it Try something a little thicker than spagetti...

Take care..

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
11/02/2009 10:25

oh ok , Sound great my husband would live off Pasta if i let him .

Regards , Simbas

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
11/02/2009 10:32

hi simbas, my recepies are not only pasta in facts the majority are beef or fish

I am surprised that so many people would be interested. I am sorry I dont normally post but my wife does enough for the two of us. By the way may name is Guido not liz

livethedream


Joined: 12/04/2007
Posts: 455

Message Posted:
11/02/2009 10:34

Definitely a good idea Guido - the more the better.



Also thanks Proline - I've got a recipe for this, but it's really long-winded, your's is a lot simpler!



ltd

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
11/02/2009 10:41

Oh sorry Guido , i don't think it was me who called you Liz . I think you are already a busy man , but somehow i think you are going to get busier , Lilli is lovely . I look forward to making your recipes and also to meeting you both when we come over in April / May . Good luck

Kind Regards ,Pat

Alexo


Joined: 14/04/2008
Posts: 95

Message Posted:
11/02/2009 10:46

Looking forward to any and all recipes

smithy


Joined: 17/07/2008
Posts: 5301

Message Posted:
11/02/2009 10:58

Sorry Guido, I did'nt know it was you posting, I'm so used to Liz on line I did'nt think to look.

Sheila

fire starter


Joined: 19/06/2008
Posts: 3401

Message Posted:
11/02/2009 11:21

hi proline

there is another greek way of making more or less the same thing.

add 2 tins of chop tomatoes to the mince and cook down for a while.

then carry on as usual. ( small amount of cinamon added as well).



its funny lots of turkish food is similar to greek food. very much the same.

proline


Joined: 19/01/2009
Posts: 291

Message Posted:
11/02/2009 12:02

Yes, there are plenty of Turkish food similar to Greek ones;



Mousakka, Kolokas, Kleftico, Dolma, Sheftali kebap are just a few I can think of..

bankadan


Joined: 14/12/2007
Posts: 979

Message Posted:
11/02/2009 12:40

always trying the recipes on here, as summer is coming and in need of shedding a few pounds is there any chance of advising what can be substituted to make it lower fat?



would be very much appreciated if possible!

juliet


Joined: 11/01/2009
Posts: 612

Message Posted:
11/02/2009 12:55

msg 18



love them all!

louthlass


Joined: 09/11/2008
Posts: 271

Message Posted:
11/02/2009 13:42

Simbas, look for macaroni, the long one.

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
11/02/2009 13:45

Hi louthlass , thanks will do

Regards , Simbas

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
11/02/2009 16:18

the reciepe for today is chicken liver pate very good and very affordable!!

once you made it it will keep fo about 4-5 days or you can freeze the rest

500 gr.chicken liver

50 gr.chopped onions

parsley

100gr. pancetta or smoked bacon

3-4 mushrooms

one tsp of garlic

75ml cream

salt and pepper

50gr butter

100 ml ofwhite wine

melt the butter in a frying pan add onions ,garlic and the pancetta stir until the mixture golden. add the liver,mushrooms and the wine cook for 5 minutes season to taste add the cream and cook for another 5-8 minutes. let the mixture rest until cold. put the mixture into the food processer and smooth for 1-2 minutes. to present the dish put the mixture in a coffee cup,but leave some space for some melted butter. pour on top of the pate the melted butter and let it rest in the fridge for at list 1 hour. serve about 8-10 people

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
11/02/2009 16:21

p.s. tsp means teaspoon

scoobydoo


Joined: 10/11/2008
Posts: 2434

Message Posted:
11/02/2009 17:14

thanks guido, I love pate so have just copied this down and will try it this weekend.

scoobydoo


Joined: 10/11/2008
Posts: 2434

Message Posted:
11/02/2009 17:16

Hi Guido, What cream do I use?

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
11/02/2009 17:22

scoobydoo i use pynar or emborg they are available in any supermarket in trnc

scoobydoo


Joined: 10/11/2008
Posts: 2434

Message Posted:
11/02/2009 18:36

thanks guido, I usually emborg whipping cream so will try this.

Cyprusactive


Joined: 20/05/2008
Posts: 128

Message Posted:
11/02/2009 18:47

Thanks Guido, can't wait to try this. And keep them coming!

snakes



Joined: 28/10/2008
Posts: 1512

Message Posted:
11/02/2009 20:26

Gort a great recipe !!! first you learn to spell it !!

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
11/02/2009 21:08

hi snakes thank god his cooking is better than his spelling. joke. a lost gets lost in translation from italian to english and he is to proud to ask me. see you soon. love to you both xxxxxx

lulubell


Joined: 18/11/2008
Posts: 595

Message Posted:
11/02/2009 21:47

Ciao Guido



come stai? spero bene



i was thinking how about a recipe for torta delle rose? My aunt used to make it for me was going to get round to learning how to make it.. never did but i love this cake!!! its delicious if you have the recipe can you post it?



mille grazie..



natascia

jurgen


Joined: 20/12/2008
Posts: 77

Message Posted:
11/02/2009 22:44

Buonasera Guido ,



Credo che Lei abbia un ristorante in Cyprus ( Girne) , ma dov'é ? Mi piacerebbe avere l' indirizio preciso , non conosco Girne già , andrò per la prima volta in Cyprus in aprile.

Grazie e tanti saluti , Jurgen

scoobydoo


Joined: 10/11/2008
Posts: 2434

Message Posted:
12/02/2009 06:57

Lilli,



Ignore the spelling mistake and typo comments! I think Guido's English is alot better than most English people's understanding of any other language.

jurgen


Joined: 20/12/2008
Posts: 77

Message Posted:
12/02/2009 07:52

Scoobydoo ,

You may be right , but I wrote inItalian because I 've studied Italian for a while in evening school , I didn"t meant to hurt Guido with his spelling , I'm not English so do also make mistakes.Jurgen

jurgen


Joined: 20/12/2008
Posts: 77

Message Posted:
12/02/2009 07:54

Scoobydoo , please ignore message 35...

I thougt it was meant for me...foolish , I have to read the other coments firts of course...Jurgen

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
12/02/2009 08:06

Egregio jurgen, il mio ristorante e' sulla strada principale tra girne e alsancak e' situato sulla destra c'e' un insegna con il mio nome se vuole un po' di informazioni si puo connettere sul sito http://www.guidosbistro.com

spero di avere soddisfatto le sue richieste

cordiali saluti

snakes



Joined: 28/10/2008
Posts: 1512

Message Posted:
12/02/2009 08:28

mess 31 hello again lilli ! only joke !! eeeess a luverleee ! init !!

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
12/02/2009 09:19

good morning natascia (and everyboby else of course)

of course I will.

Torta alle rose ( roses cake)



300 gr. flour

50 gr. sugar

10-15 gr.butter

2 yolks

1 glass of milk

20 gr. yeast



creme patisserie

2 yolks

3 tbs sugar

2 tbs flour

300 ml. milk

1 lemon peel



pour into a bowl 3tbs of wam milk with 50gr. of flour,yeast and butter mix until

the dough form a ball. cover the dough and let it rest for 40 min

Prepare the creme patisserie

boil the milk with the lemon peel, in a bowl wisk the yolks with the sugar, pour the milk into it, wisk. reheat the mixture on a gentle heat until become a very thick custard.

after 40 min. put the rest of the flour,sugar,the yolks and the rest of the milk.mix. lay on a clean surface the dough and using a rolling pin form a rectangle spread tha creme on top, roll the dough to a salami shape and slice about 6-8 cm long (2-3 inches) each slice.butter and sugar a cake tray and dispose the slice on a standing position not too cose to each

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
12/02/2009 09:22

other. cover with a clean cloth and let it rest for 2 hours. Brush the dough with some milk. Preheat the oven at 180 and bake for 30-40 min. enjoy

guido

bankadan


Joined: 14/12/2007
Posts: 979

Message Posted:
12/02/2009 09:42

Guido, ı know not as good but would it be possible to substitute the cream for something low fat? and can lite butter be used instead.



Thanks!!

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
12/02/2009 10:08

just reading back and i meant to say to place the slices on a tray not dispose. bankadan lite butter can be used and low fat milk. hope you enjoy it.guido. Hi snakes Lilli knows you were only joking .

scoobydoo


Joined: 10/11/2008
Posts: 2434

Message Posted:
12/02/2009 12:48

Jurgen



No problem

jurgen


Joined: 20/12/2008
Posts: 77

Message Posted:
12/02/2009 13:21

Guido ,

grazie mille. Darò un ' occhiata al sitoweb. Cordiali saluti , Jurgen

Kitty1


Joined: 15/03/2007
Posts: 683

Message Posted:
12/02/2009 14:49

Oh Guido...I think I just fell in love with you all because of this thread. We won't tell our other halves though ok? xxx

Kitty1


Joined: 15/03/2007
Posts: 683

Message Posted:
12/02/2009 14:53

P.S....the website looks fab!

No1Doyen


Joined: 04/07/2008
Posts: 16617

Message Posted:
12/02/2009 21:26

Guido. I can't wait, what's the recipe for tomorrow- I'm starving )

lulubell


Joined: 18/11/2008
Posts: 595

Message Posted:
13/02/2009 00:09

ciao guido

thanks for posting the recipe will make it this weekend!!!

there goes the diet out the door...lol



a presto



natascia

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
13/02/2009 08:20

Proline , the Baked Pasta was delicious , I covered with cheddar as you said and i added a liitle parmesan that i had left , it was really nice . Thanks for the recipe .

Regards , Simbas

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
13/02/2009 08:24

Good Morning Guido , we don't eat anything off the pig . Is there anything else i could add or will it be just as good without it . I refer to the recipe for the Pate .

Many thanks , Simbas

irishvixen


Joined: 25/05/2007
Posts: 63

Message Posted:
13/02/2009 15:08

Heres one for Cookies



Cookies (Recipe may be halved)



2 cups butter

24 oz. chocolate chips

4 cups flour

2 cups brown sugar

2 tsp. (Bicarb) soda

1 tsp. salt

2 cups sugar

18 oz. Hershey Bar (grated)(or Cadbury chocolate )

5 cups blended oatmeal

4 eggs

2 tsp. baking powder

2 tsp. vanilla

3 cups chopped nuts (your choice)



* Measure oatmeal, and blend in a blender to a fine powder.

* Cream the butter and both sugars.

* Add eggs and vanilla, mix together with flour, oatmeal, salt,

bakingpowder, and Bicarb (soda).

* Add chocolate chips, Hershey Bar, and nuts.

* Roll into balls, and place two inches apart on a cookie sheet.

* Bake for 10 minutes at (180) 375 degrees.

Yvette

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
13/02/2009 23:52

kitty i am not an expert but i think that if we have to have an affair you will have to cook for me. Are brave enough to do so? we love you lots



p.s. do you enjoy the applewood cheese and did you leave any cake for our friend?

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
13/02/2009 23:57

simba you don have to use the pork, you can make it without but, if you wish to add more flavour to the dish you can add stilton or a blue cheese.

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
14/02/2009 00:10

hello everybody, i am so sorry that today i had no chance to post the daily recipe but my computer was down.I know it's late but i will give you a quick recipe for valantine's day to tempt you partner. a glass of champagne if possible or good sparkling wine with some peach juice and a drop of granadine to create the moods (bellini cocktail)

follow by one of my signature dish spaghetti with lobster or king prawns

rowlo



Joined: 12/10/2008
Posts: 4796

Message Posted:
14/02/2009 00:11

hi guido one for fish please , cod or haddock thank you /

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
14/02/2009 00:30

spaghetti with lobster/king prawns

1/2 onion

one tsp of garlic

1 large glass of white wine

1 whole lobster or 6-8 king prawns

a pinch of chili

salt and pepper

parsley finely chopped

3-4 tomato



one whole lobster/k.p. clean and out of the shell (keep the lobster shell for presentation) pan fry 1/2 onion in olive oil, parsley and garlic leave to sweat the onion add the chili the white wine and the tomato. cook for 7-10 minutes on a medium heat. put the lobster meat or king prawns and cook for 4 minutesseason to taste. in the meantime cook the spaghetti number 5 or 7 fom barilla al dente drain the pasta mix the pasta and the sauce and serve with lots of fresh parsley. for decoration use 1/2 the shell by placing it on the top of the pasta

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
14/02/2009 00:36

rowlo i will post one with haddok in tomato tomorrow

rowlo



Joined: 12/10/2008
Posts: 4796

Message Posted:
14/02/2009 00:41

guido cant wait thanks , wifes waiting at fishmongers lol

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
14/02/2009 00:44

tell her to buy black olives tomatoes and lots of wine!!

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
14/02/2009 12:51

hello everyone



for one



haddock pizzaiola

6 black olives

pasley

1 tsp garlic

oilve oil

3 fillets of anchovies

200gr. haddock

tomato paste

onion

salt & pepper

glass of white wine



In a frying olive oil with onions parsley garlic and white wine cook for 5 min.

put the black olives and the anchovies ( finely chopped) add the tomato paste and cook for another 10 min.

add the haddock and cook for another 5-7 min. salt and pepperto taste. enjoy it

jurgen


Joined: 20/12/2008
Posts: 77

Message Posted:
14/02/2009 14:39

Guido , mi è piacuta tantissima la torta delle Rose !!!Grazie mille Jurgen

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
15/02/2009 11:29

hello folks,today recipe is penne all'arrabbiata

serve 4

600gr. of penne

4-5 tomatoes

1small spicy chilli

parsley

1/2 onions

olive oil

salt/pepper

fresh or dry origano

basil leaf for decoration

glass of white wine

1 tsp of garlic

sweat the onion with chopped parsley garlic for 5 min.add the wine stir and add the chilli and tomatoes cook for 10 min.add the origano. boil the pasta (only italian pasta, NOT TURKISH) al dente. mix the pasta with the sauce and serve hot with the basil as decoration. enjoy it!!

Hippo


Joined: 02/02/2007
Posts: 2070

Message Posted:
15/02/2009 11:31

And says the Hippo Italian pasta can only be obtained from where?

Answers on a advertising placard to......................

andre 514


Joined: 31/03/2008
Posts: 1163

Message Posted:
15/02/2009 12:02

make yogourt using a small slow cooker:



fill with water, put a plate on top and then another plate on top upside down

switch on and set to lowest heat setting

pour an entire liter of semi-skimmed uht milk into a round plastic bowl,

mixing in thoroughly two tablespoons of cyprus yogourt



set bowl on top and cover, leave for 12 hours



when it has set, switch off, cover with a towel and leave to cool

you can spoon off the whey if you prefer, and then refrigerate

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
15/02/2009 12:33

hippo any supermarket just shop around

SAFFI


Joined: 01/07/2008
Posts: 342

Message Posted:
15/02/2009 23:38

Hi Guido

Love the recipe for the day idea

but I think you should start a new thread everyday that you do one, because

it means schroling down the same thread !!



Just start a new one Recipe of the day by Guido, ( for instance )

of course when you feel like it !



Love to you and Lilli



Sue & Dave

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
16/02/2009 00:06

i saffi told im that but will he listen to me no. he will to you though great idea. love to you both and hope to see you both soon xxxxxxl and g

rowlo



Joined: 12/10/2008
Posts: 4796

Message Posted:
16/02/2009 22:14

hi guido tried the fish recipe last night used cod loins, it was brill /thanks

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
16/02/2009 22:19

Hi rowlo guido isnt here at the moment but passed your msg on and he is so pleased you enjoyed it. he has done a seperate thread today as suggested this time a lamb dish. keep enjoying food as its such a pleasure. xxx lilli

stewy


Joined: 18/10/2008
Posts: 279

Message Posted:
16/02/2009 22:19

Cod loins !!!

They are the b*llOcs....

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
17/02/2009 09:25

jurgen yo welcome other recipes available daily

ciao

lulubell


Joined: 18/11/2008
Posts: 595

Message Posted:
17/02/2009 22:52

guido



torta was delizioso!!! and penne of course but im waiting patiently on your next torta recipe...



yes torte are my downfall luurvee torte, any type all kinds,as long as they are torte..



thanks

a presto guido saluta mi tanto lilli

spider


Joined: 03/01/2009
Posts: 5527

Message Posted:
17/02/2009 23:18

hi i need a recipy for SWEETBREADS,lambs balls i think.ore even one for skateballs.stuffed hearts..have any for another day,oh and blackeyed beans with cornbread,,gumbo to .......must start cooking at sometine before the summer sets in and gets too hot.will call in to eat again soon,...

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
17/02/2009 23:19

lulubell it will be my pleasure to post another cake recipe and when u come to to see us i'll make u one what about ricotta cake?

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
17/02/2009 23:25

spider tomorrow i will post a recipe for lamb sweetbread with mushroom puree

lulubell


Joined: 18/11/2008
Posts: 595

Message Posted:
18/02/2009 01:06

si certo a ricotta cake , very nice



of course i will be there next week and i will definately want to have some delicious cake, i think by the time i have finished eating at guidos you might have to roll me out the door.



look forward to recipe



grazie a presto

spider


Joined: 03/01/2009
Posts: 5527

Message Posted:
18/02/2009 01:46

thank quidos thanks so much never cooked them yet but know someone who loves them,and not had them for years.or braised stuffed hearts...

Kitty1


Joined: 15/03/2007
Posts: 683

Message Posted:
23/02/2009 16:18

Lilli and Guido...sorry guys, only just seen your message back to me! How bad am I?? Was in UK for a few days last week so that's why we didn't pay you our usual lunchtime visit.



Yes, thank you for the applewood, it didn't last long! And yes, our friend had plenty of pie...I'll bring your dish back this week I promise.



BTW, Guido, yes I would cook for you! I would also wear a suit of armour to protect myself from the ensuing insults!!!!! LOL...just kidding, we love you too xxx

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
23/02/2009 18:40

just glad to have you back . Now you know why I wear protective armour. See you sometime this week xxxxxx