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Pastitsio

Pastitsio


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Boil the macaroni, according to the instructions on the package.

Peel the onion and garlic cloves and finely chop them, and put the peeled carrot on a small grater and put the vegetables in a wok. Season to taste with salt, pepper, oregano and let them harden, and when they have softened, add the minced meat.

Pass the canned tomatoes and add them over the meat. Add the wine and simmer on low heat for 45-50 minutes, until the juice decreases and the meat is well done.

Separately, melt the butter, add the flour and cook it, then add the milk little by little, until you incorporate it all. Add the nutmeg, bay leaf, salt, and pepper to taste, stirring constantly, and simmer, stirring constantly, until thickened like a sauce. Set the pot aside and let it cool.

Grease a pan with butter and put a layer of bechamel sauce. Over the sauce, place half the amount of macaroni, lengthwise. Spread the minced meat sauce on top, add a layer of bechamel sauce and cover with the rest of the macaroni.

Pour the rest of the bechamel sauce on top and add the grated Parmesan cheese.

Put the tray in the preheated oven at 180 degrees C, for approx. 35-40 minutes, until nicely browned.


Macaroni with cheese and ham

Macaroni and cheese recipes have become extremely popular on the internet. There are a lot of ways to make macaroni with cheese, or mac & amp cheese, as they are better known. The original recipe can be adapted according to the tastes and ingredients you have at the time.

For example, you can put mushrooms, ham or herbs and you have a completely new recipe. Today we offer you a variant with ham, delicious and easy to make. A perfect idea for a quick and easy dinner.

  • 1 packet of pasta
  • 400 ml of milk
  • 150 ml liquid cream
  • 200 g cheddar
  • 50 g parmesan
  • 50 g butter
  • 300 g bacon or ham
  • salt
  • pepper

Put the pasta to boil, in salted water, when the water boils. Boil the pasta according to the instructions on the package.

In a pan on the fire, put a little butter and harden the diced ham. Remove from the heat after browning and add the remaining butter, milk and liquid cream. When the mixture has boiled, reduce the heat and put the cheese on the grater, but keep a little Parmesan for decoration.

Mix well and season with salt and pepper. Allow the sauce to thicken and decrease until it binds. Add the ham and the drained pasta again. Stir and serve immediately or bake with grated Parmesan cheese on top for 10 minutes, until au gratin.


Method of preparation

Meat layer: Heat the oil in a pan and sauté the finely chopped onion until soft. Add the meat and mix well. After the meat is browned, add the crushed garlic, wine, bay leaf and tomato juice. Match the taste with salt, pepper, rosemary. Bring to a boil over low heat until all the liquid is removed from the pan and the meat is cooked through. At the end, remove the bay leaf. Pasta: Boil in salted water for 10 minutes, drain and mix with oil, grated cheese, beaten egg whites, salt and pepper to taste. Bechamel sauce: Heat the butter in a pan, add the flour, then pour the hot milk, little by little and stirring constantly. Leave on the fire until it thickens. Add salt, pepper, nutmeg to taste. Turn off the heat and add the well beaten egg yolk and grated cheese. Assembly: Place in a tray, half the amount of pasta, spread the meat mixture evenly and cover with the rest of the pasta. Pour the bechamel sauce on top. Put the tray in the oven for 30 minutes. Good appetite!


Restaurant

In the new place of our restaurant you will enjoy the Greek tastes and flavors of Halkidiki. Its name is "Simposium". The word "simposio" in ancient Greece meant gathering friends for the joy of food and drink.
In our own Symposium we welcome you every day with freshly prepared dishes with selected Mediterranean ingredients, such as olive oil, olives, local meats, cheeses, vegetables and other raw materials that make our recipes tasty and healthy.
The famous musaca and pastitsio, spicy tzatziki, traditional stuffed peppers and sauerkraut in vine leaves, oiled vegetables, delicious pies and many other local recipes are some of our dishes that will remain unforgettable.

Breakfast: 07:30. - 10:00
Lunch: 13: 00-14: 30
Dinner: 18:30 - 21:00

Breakfast: Intercontinental buffet / Greek breakfast
Lunch: Buffet with Mediterranean and European specialties
Dinner: Buffet with Mediterranean and European flavors

Only hotel residents can dine. Daily schedule.

Buffet for meals. Self-service for coffee, soft drinks.

Casual wear is allowed. It is not allowed to be present in a bathing suit.


Pastitsio or Greek lasagna

- the pasta is boiled according to the instructions on the package
- In a large, non-stick pan, cut the onions and garlic and cook for 2-3 minutes in a tablespoon of oil.
- Add the minced meat over the onion and mix well
- leave on medium heat for 10 minutes, until the red color of the meat disappears
- add the tomatoes to the sauce (cut), raisins, salt, pepper and cinnamon and mix
- leave it on the fire for another 7-10 minutes, until the sauce decreases and thickens a little

- prepare the Bechamel sauce: put 2 tablespoons of olive oil and 2 tablespoons of flour in a pan and mix continuously (the fire must be medium)
- add 500 ml of milk and cream and boil the sauce for 10 minutes, stirring constantly
- Set aside
- in a glass bowl or in a steak tray (greased well with butter) put half the amount of pasta (you can place them one by one in length, if you want Pastitsio to have a perfect shape)
- add half of the meat sauce and half of the Bechamel sauce
- repeat the operation, and at the end pour all the remaining Bechamel sauce and grate 100 g of cheese
- put the preparation in the preheated oven and leave it for 30 minutes, until it browns nicely on top.


How to prepare meat sauce for pastitsio

1. In a large frying pan add the garlic and onion, cook for 2-3 minutes until the onion is soft. Add the cubes of beef soup, crush with a spatula and continue cooking until a brown sauce is obtained.
2. Add the wine and cook until the alcohol evaporates - about 3 minutes.
3. Add the rest of the ingredients to the meat sauce list. Mix well, bring to a boil, then reduce the heat to medium, so that it boils easily. Cook for 45 minutes to an hour or until most of the liquid has evaporated, stirring occasionally. The result should be a homogeneous mixture, thick with little liquid, not as dry as for Bolognese spaghetti.
4. Set aside and leave to cool. Leave the sauce at room temperature for about 30 minutes.

How to make Greek bechamel sauce

1. Melt the butter in a large skillet over medium heat. Add flour and mix for 1 minute.
2. Continue mixing and add half the amount of milk. A damp paste should result. Gradually add the rest of the milk, stir vigorously to dissolve the paste and obtain a homogeneous mixture, without lumps.
3. Continue cooking until the bechamel sauce thickens.
4. Set aside, add nutmeg, cheese and salt.
5. Leave to cool for 5 minutes. Then add the yolks and mix vigorously. Put a lid on and set aside. If the sauce thickens too much, heat it until it becomes creamy.

How to prepare pasta for pastitsio

When the bechamel sauce and the meat sauce are ready, cook the pasta according to the instructions on the package, subtracting from the cooking time one minute. Add the egg whites and crushed cheese and mix carefully.

How to assemble and how to bake Greek lasagna

1. Preheat the oven to 180 degrees Celsius. Place the pasta in an ovenproof dish (33 x 22 x 7 cm). They are placed evenly, taking care to observe a symmetry.

2. Add the meat sauce and even out.

3. Pour the Bechamel sauce and then sprinkle with cheese.

4. Bake for 30 minutes or until a nice golden crust is obtained.


This dish consisting of pieces of fried meat is most often served as an appetizer. Zucchini are combined with feta cheese and herbs and the mixture is shaped into balls that are passed through breadcrumbs and then fried, resulting in zucchini meatballs that can be served with tzatziki sauce.

Many foreigners have heard of the well-known baclava & # 8211 a pastry made from layers of puff pastry, honey and nuts. If you want something special, well, galactobour is a new Greek dessert worth trying. The egg cream is wrapped in puff pastry, everything is then browned, and finally syruped with lemon juice.


Tzatziki, Melitzanosalata, Skordalia, and Taramasalata

The Greeks have a lot of sauces that can be integrated into a tasty dish. Tzatziki, one of the most famous Greek dishes, it is a very popular sauce, often used to flavor a dish containing roasted meat. It is served cold, it is particularly creamy and it is made from yogurt, garlic and cucumber. Melitzanosalata is a sauce based on eggplant, red onion, garlic, lemon juice, olive oil and herbs. It goes perfectly with crispy bread or meat. Skordalia is a sauce made from potatoes and garlic again taramasalata is a paste of caviar, bread, olive oil, lemon juice and onion.


Method of preparation

Meat layer: Heat the oil in a pan and sauté the finely chopped onion until soft. Add the meat and mix well. After the meat is browned, add the crushed garlic, wine, bay leaf and tomato juice. Match the taste with salt, pepper, rosemary. Bring to a boil over low heat until all the liquid is removed from the pan and the meat is cooked through. At the end, remove the bay leaf. Pasta: Boil in salted water for 10 minutes, drain and mix with oil, grated cheese, beaten egg whites, salt and pepper to taste. Bechamel sauce: Heat the butter in a pan, add the flour, then pour the hot milk, little by little and stirring constantly. Leave on the fire until it thickens. Add salt, pepper, nutmeg to taste. Turn off the heat and add the well beaten egg yolk and grated cheese. Assembly: Place in a tray, half the amount of pasta, spread the meat mixture evenly and cover with the rest of the pasta. Pour the bechamel sauce on top. Put the tray in the oven for 30 minutes. Good appetite!


Method of preparation

Meat layer: Heat the oil in a pan and sauté the finely chopped onion until soft. Add the meat and mix well. After the meat is browned, add the crushed garlic, wine, bay leaf and tomato juice. Match the taste with salt, pepper, rosemary. Bring to a boil over low heat until all the liquid is removed from the pan and the meat is cooked through. At the end, remove the bay leaf. Pasta: Boil in salted water for 10 minutes, drain and mix with oil, grated cheese, beaten egg whites, salt and pepper to taste. Bechamel sauce: Heat the butter in a pan, add the flour, then pour the hot milk, little by little and stirring constantly. Leave on the fire until it thickens. Add salt, pepper, nutmeg to taste. Turn off the heat and add the well beaten egg yolk and grated cheese. Assembly: Place in a tray, half the amount of pasta, spread the meat mixture evenly and cover with the rest of the pasta. Pour the bechamel sauce on top. Put the tray in the oven for 30 minutes. Good appetite!


Restaurant

In the new place of our restaurant you will enjoy the Greek tastes and flavors of Halkidiki. Its name is "Simposium". The word "simposio" in ancient Greece meant the gathering of friends for the joy of food and drink.
In our own Symposium we welcome you every day with freshly prepared dishes with selected Mediterranean ingredients, such as olive oil, olives, local meats, cheeses, vegetables and other raw materials that make our recipes tasty and healthy.
The famous musaca and pastitsio, spicy tzatziki, traditional stuffed peppers and sauerkraut in vine leaves, oiled vegetables, delicious pies and many other local recipes are some of our dishes that will remain unforgettable.

Breakfast: 07:30. - 10:00
Lunch: 13: 00-14: 30
Dinner: 18:30 - 21:00

Breakfast: Intercontinental buffet / Greek breakfast
Lunch: Buffet with Mediterranean and European specialties
Dinner: Buffet with Mediterranean and European flavors

Only hotel residents can dine. Daily schedule.

Buffet for meals. Self-service for coffee, soft drinks.

Casual wear is allowed. It is not allowed to be present in a bathing suit.