Saturday, July 7, 2012

Djuvec Rice (tomato rice)

Djuvec rice is a side dish from south eastern europe, which is known there by many names and many variations.

I will post the one recipe i have tried and like.

By adding some sliced saussage, like cabanossi, this recipe can be a regular dish, easy to make at a low cost.

250g rice, like the one used for a risotto. Asian rice like Basmati and such is NOT the right brand.
1 big onion
1 big red bell pepper
1 small cup of peas
1 stock cube
500 ml tomato juice
chili (if wanted)
sliced saussage like cabanossi (if wanted)
1-2 TSP olive oil

Peal and mince the onion, add the olive oil into a pot and heat it.

Add the minced onion and fry it a little bit at a medium temperature. It should not turn into charcoal.

Wash and cut the red bell pepper into cubes, add it into the pot. Stirr everything well for a few seconds.

Add the rice, stirr everything well for a minute or two, then add the tomato juice.

Add some salt and pepper and the stock cube aswell and stirr again.

Keep in mind that the stock cube is already salty, so don't add too much additional salt. You can anyways add additional salt later.

If wanted, add sliced chili (remove seeds!) and sliced saussage, stir well and let it cook at a medium temperature, until the rice becomes al dente (not too soft, but not that hard as uncooked rice). If needed add some water, if the rice becomes too dry.

Add the peas, stirr again, if it becomes too dry, add some water and let it cook at a lower temperature for 8-10 minutes.

When the rice and the peas are soft enough to be edible, serve.

This is a wonderful side dish for grilled meat, like lamb chops, or, with sliced saussage, a full, yummy meal.

Tomato Olive Peperoni Salad

Peperoni is a kind of capsicum, more hot and smaller and longer than bell pepper and bigger and less hot than chili.

Peperoni, bell pepper or chili, depending on how hot you like it
Olives, green and/or black
Olive oil
Feta cheese
A little bit salt and sugar

Cut the tomatoes in slices, same with the peperonis, olives.

Cut the feta cheese in cubes, 5-10 millimeter size.

Add olive oil, vinegar, salt and sugar, mix well all together in a bowl and let the salad sit for 30-60 minutes at a cool place.

Then serve.

Easy Grilled Lamb Chops

This is an easy recipe for grilled lamb chops.

It takes some time to marinate though.

Some say, this recipe is for 2 persons.

But two lamb chops for a single person? Come on...

4 lamb chops
olive oil
2 tsp rosemary
2-3 garlic cloves
1-2 chili, fresh, dried or powder
black pepper, fresh grinded

Pure olive oil into a casserole, which is big enough to hold the 4 lamb chops. Use enough oil that the chops are covered (you can add more later, if needed).

Add rosemary, minced or squeezed garlic, minced chili (remove the seeds!), salt (1/2 tsp) and the black pepper in the casserole and stir everything well.

Then add the 4 lamb chops, if needed add some more olive oil that the chops are covered.

From time to time turn the cops and re-arrange them inside the casserole, so that they marinate well.

Cover the casserole with a lid or a plastic wrap, then marinate at least for one hour. The longer you marinate it (can be even over night at a cool place, like inside a fridge), the stronger the taste of the marinade will go into the chops.

Fire up the grill and grill the chops for 4-6 minutes from each side, so serve them after 8-12 minutes, depending on the heat of the grill.

Serve with bread, djuvec rice (tomato rice), tzatziki, olives, salad, roasted vegetables, baked potatos and such.