Matella's Restaurant

Matella’s Restaurant

Food for everyone

Το εστιατόριο Matellas άνοιξε τον Ιούνιο του 1986.Έκτοτε και με μία «φοροτεχνική» διακοπή (2005-2010) η κουζίνα του προσφέρει «σπιτικό» φαγητό με καθημερινές αλλαγές, σε τιμές για όλους.

Το μενού συνδυάζει μαγειρευτά ελληνικά παραδοσιακά πιάτα αλλά και specialities της διεθνούς μαγειρικής. Best sellers εδώ και 22 χρόνια το fishermans σαγανάκι, το στιφάδο, ο μουσακάς, κεφτέδες σε σάλτσα ντομάτας, το oriental chicken curry και οι δικές μας γλυκές κρέπες(pancakes).

Από το 2012 η τραπεζαρία μεγάλωσε συνδυάζοντας στο νέο sea view roof garden κομψό περιβάλλον και καλό φαγητό.

Από εδώ θα σας παρουσιάζουμε όχι μόνο τα νέα του Matellas αλλά και ό,τιδήποτε φρέσκο «μαγειρευτό» νέο μας εντυπωσιάζει

Μπορείτε να προσθέσετε και εσείς στην κουζίνα μας  ό,τι σας αρέσει ή ό,τι μπορεί να προσθέσει καλύτερη γεύση στον ουρανίσκο.

Καλή μας όρεξη


 

 

MATELLA’S RESTAURANT-KALAMI

FOOD FOR EVERYONE

ROOF GARDEN

SEA VIEW BAR


LUNCH TIME 12.30-14.30 pm

*CHICKEN SOUVLAKI

WITH PITTA BREAD   4.00€

*PORK SOUVLAKI

WITH PITTA BREAD   4.00€

*TORTILLA WITH PORK OR CHICKEN 4.00

 

KALAMI CORFU


Ladies and gentlemen we wish you a pleasant flight


19/6/2013


Since it’s summertime, I will share something “fresh”, from Vicky Smirli’s amazing book “Traveler in the Kitchen” and thank the God of Travel for the memorable moments had in our “professional” journeys and for the amazing experiences that are in store for future lucky travelers.


I wholeheartedly dedicate all the recipes that I have chosen from many amazing old and new cookbooks to those who have worked or work in aviation.

Travelling does not only improve our grasp of geography, history and culture, but it also helps us broaden our minds with valuable lessons in dignity and humility.

I also discovered through cooking that the ingredients and preparation of a recipe can lead us to the very same destination.

When I first started cooking I received many comments such as “How are you going to cook? You don’t even know what salt is!”

“Yes,” I replied, “but for the past 25 years that I have been travelling, I have tasted local delicacies which include salt”.

It had never crossed my mind that while preparing Indian curry, along with the ingredients I would add in the pan, I would also add my life experiences. Nothing is wasted, neither ingredients, nor effort. It’s like starting from nothing to create “something”. It’s like moving from something good to something even better.

I never thought that the preparation of a “mousaka” dish – and what that entails – would be equally interesting and wonderful with a visit to a good museum.

No matter how many books are written, no matter how many recipes exist, they will be never enough; and I say this because of the oft-repeated question: “why all this fuss about cooking?”

In every recipe, there is always one detail that makes the difference. Like in most things such as art, fashion, jewelry etc, it’s always a small detail that makes an impression.

All this is on one condition, a dream shared by all cooks, I imagine, that no one should go hungry; there should be enough food for everyone.

We really hope that from our little restaurant, our plea will reach the powerful leaders of the world and regardless of financial indices, that they will make sure that cooking is not an art or privilege but a reality and everyone’s right.

We agree with you, Vicky Smirli. Cooking is always a journey.

And now, as they say: Ladies and gentlemen, we wish you a pleasant flight.

Thank you.

Varvara Katsarou

Matella’s Restaurant

Mexican cuisine

 

 

 

 

 

 

 

Κρύο τσάι με φρούτα

Thandi chai(ινδικό)

ΥΛΙΚΑ

ΓΙΑ 1 ΛΙΤΡΟ

3 φλιτζάνια νερό

1 ξυλάκι κανέλα 10 εκατοστά

4-5 γαρίφαλα καρφάκια

3 κουταλιές του τσαγιού κοφτές τσάι Earl Grey για άρωμα

150γρ ζάχαρη

1,5 φλιτζάνι χυμό φρούτων

1 μικρό λεμόνι σε φέτες

1 μικρό πορτοκάλι σε φέτες

1 μικρό αγγούρι σε ροδέλες

Εκτέλεση:

Βράζετε το νερό με την κανέλα και το γαρίφαλο. Προσθέτετε το τσάι και το αφήνετε να σκουρύνει αρκετά.Το στραγγίζετε και το μεταφέρετε σε μία κανάτα. Προσθέτετε τη ζάχαρη και την ανακατεύετε. Προσθέτετε το χυμό, τις φέτες και το αγγούρι.Αφήνετε το τσάι στο ψυγείο να κρυώσει πριν  το σερβίρετε.

 

Source: ΤΑΞΙΔΙΩΤΗΣ ΣΤΗΝ ΚΟΥΖΙΝΑ  ΒΙΚΥ ΣΜΥΡΛΗ

 

 

 

Yotam Ottolenghi:Cooking style

Ottolenghi’s cooking style is rooted in, but not confined to, his Middle Eastern upbringing: “a distinctive mix of Middle Eastern flavours – Syrian, Turkish, Lebanese, Iranian, Israeli and Armenian – with a western twist”. His “particular skill is in marrying the food of his native Israel with a wider range of incredible textures and flavours from the Mediterranean, Middle East and Asia. To compile a take-out box of goodies [. . . ] is to fulfil a culinary fantasy’. His palate of flavours is unapologetically bold and loud: “noisy”. Signature dishes include his butternut squash salad with red onion, tahini and za’atar , roasted aubergine with turmeric yogurt and pomegranate seeds , chargrilled broccoli with chilli and fried garlic and the famously enormous “traffic-stopping, cartoonishly-huge horned”’ meringues.


Source: http://en.wikipedia.org/wiki/Yotam_Ottolenghi#Style_of_cooking

 


Yotam Ottolenghi: Mutton, potato and lime curry

Fresh curry leaves and black cardamom makes this curry sing. If you prefer lamb to mutton, reduce the cooking time by 1 hour.

 

 

Yotam

Serves four to six 1kg mutton meat, cut into 4cm pieces 60ml lime juice 2½ tsp curry powder ½ tsp smoky paprika 1 tsp caster sugar 3 garlic cloves, peeled and sliced thin Salt and black pepper 14 black cardamom pods, lightly broken 12 fresh curry leaves ½ red chilli, thinly sliced 10g ginger, peeled and finely chopped Sunflower oil, for frying 600g charlotte potatoes, peeled and cut into 2cm dice 3 red peppers, deseeded and cut into 2cm pieces 6 spring onions, cut on an angle into 2cm slices 100ml coconut milk (optional) Put the mutton in a large bowl with three tablespoons of lime juice, one and a half teaspoons of curry powder, the paprika, sugar, garlic, half a teaspoon of salt and some pepper. Mix, cover and marinate in the fridge for at least two hours. Place a large, heavy-based pan on high heat and brown the meat all over (if it catches, add a little oil). Reduce the heat to low, cover and leave the meat to simmer gently in its own juices for about three hours, until tender. Check occasionally that there is enough liquid in the pan: you will need to add water a few times, but make sure there is no more than 1cm of liquid. When the meat's been cooking for two hours (1 hour for lamb), add the cardamom, curry leaves, chilli and ginger. While the meat is cooking, pour sunflower oil into a large frying pan so it comes 0.5cm up the sides. Add the potatoes and fry for 10 minutes, stirring occasionally, until golden-brown. Transfer to kitchen towel. When the meat is done, remove from the pan with a slotted spoon, then skim as much fat as you can off the surface of the juices. Add the red peppers, remaining curry powder and a quarter-teaspoon of salt, and cook, stirring, on high heat for three minutes. Add the potato and spring onion, sauté for a minute, then return the meat to the pan. Add the remaining lime juice and the coconut milk, heat up and serve at once.

This entry was posted in From Yotam, Recipes on February 5, 2013 by Maria.

Source: http://www.ottolenghi.co.uk/blog/category/recipes/

 

 

 

Jamie Oliver:

Beef & vegetable stir-fry

 


 

 

Ingredients

  • 250 g dried medium egg noodles
  • vegetable oil
  • 350 g quality steak, thinly sliced
  • 2 cloves garlic, peeled and finely sliced
  • 1 thumb-sized piece fresh ginger, peeled and finely sliced
  • 1-2 large fresh red chillies, finely sliced
  • 200 g peanut shoots or bean sprouts
  • soy sauce
  • sesame oil
  • juice of ½ lime
  • 1 large red pepper, deseeded and finely sliced
  • 1 handful snow peas, finely sliced
  • 1 handful baby corn, quartered lengthways
  • 6 spring onions, trimmed and finely sliced
  • 1 bunch fresh coriander, leaves picked and roughly chopped#mce_temp_url#
  • cos lettuce leaves, to serve

Method

Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.

Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil, then stir-fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add the shoots or bean sprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.

Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.

Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.

 

 

Jamie's Oliver charity

Oliver conceived and established the Fifteen charity restaurant, where he trained fifteen disadvantaged young people to work in the hospitality industry. Following the success of the original restaurant in London, more Fifteens have opened around the globe: Fifteen Amsterdam opened in December 2004, Fifteen Cornwall in Newquay in May 2006 and Fifteen Melbourne in September 2006 with Australian friend and fellow chef Tobie Puttock.

Oliver then began a formal campaign to ban unhealthy food in British schools and to get children eating nutritious food instead. Oliver's efforts to bring radical change to the school meals system, chronicled in the series Jamie's School Dinners, challenged the junk-food culture by showing schools they could serve healthy, cost-efficient meals that kids enjoyed eating. Jamie's efforts brought the subject of school dinners to the political forefront and changed the types of food served in schools. In 2012, after supporting Scottish primary school blogger Martha Payne in her NeverSeconds blog, Oliver attacked education secretary Michael Gove for failing to adhere to the standards agreed to by the previous administration.

In December 2009, Oliver was awarded the 2010 TED Prize for his campaigns to "create change on both the individual and governmental levels" in order to "bring attention to the changes Englanders and now Americans need to make in their lifestyles and diet."

In 2010, Oliver joined several other celebrity chefs on the series The Big Fish Fight, in which Oliver and fellow chef Gordon Ramsay spend time on a trawler boat to raise awareness about the discarding of hundreds of thousands of saltwater fish because the fishermen are prohibited from keeping any fish other than the stated target of the trawl.

 

Oliver is a patron of environmental charity Trees for Cities.

source:http://en.wikipedia.org/wiki/Jamie_Oliver#Charity_and_campaigning

 

 

ΒΛΑΧΙΚΕΣ ΓΕΥΣΕΙΣ

Κολοκυθόπιτα

Τα υλικά μας είναι: μία κολοκύθα κίτρινη ½ κιλό γάλα, δύο αβγά,3 χούφτες ζάχαρη, μία χούφτα τραχανά, 12 κουταλιές φέτα,αλεύρι,βούτιρο.Καθαρίζουμε την κολοκύθα και την τρίβουμε με τη χοντρή πλευρά του τρίφτη. Την στραγγίζουμε καλά και την αδειάζουμε σε μία λεκάνη. Προσθέτουμε το γάλα,τα αβγά, τη ζάχαρη, τον τραχανά και την φέτα και ανακατεύουμε καλά. Βουτυρώνουμε ένα ταψί, απλώνουμε σε όλη την επιφάνια αλεύρι και αδειάζουμε τη γέμιση. Σκεπάζουμε τη γέμιση με μία στρώση αλεύρι και αφήνουμε την πίτα  να «σταθεί» τρείς ώρες. Κατόπιν την πασπαλίζουμε με λίγο λάδι και την ψήνουμε στους 180C μέχρι να ροδίσει.

Από τη σειρά ΡΙΖΕΣ ΕΛΛΗΝΩΝ εκδόσεις ΠΗΓΑΣΟΣ

ΒΛΑΧΙΚΕΣ ΓΕΥΣΕΙΣ-παραδοσιακή κουζίνα των Βλάχων

Έχουν περάσει αρκετοί αιώνες από τότε που άρχισαν οι Βλάχοι να διαδραματίζουν ρόλο στα πράγματα της Βαλκανικής και κοντά 100 χρόνια από τότε που ανακινήθηκαν  ζητήματα που σχετίζονται μαζί τους.

Άλλο εννοούμε εμείς όταν λέμε Βλάχοι και άλλο κάποιοι άλλοι-για αυτό υπάρχουν προσδιορισμοί όπως: οι Κουτσόβλαχοι, οι Αρβανιτόβλαχοι, οι Ελληνόβλαχοι ενώ τελικά αλλιώς  αυτοπροσδιορίζονται οι ίδιοι οι Βλάχοι.

 

Ως λαός λοιπόν ας διαβάζουμε ιστορία για να μπορούμε να την ερμηνεύουμε σωστά.

Κουνουπιδι με ταχίνι

Υλικά

1 μέτριο κουνουπίδι

3 κουταλιές ταχίνι

Χυμό 2 λεμονιών

2 ντομάτες

2 πατάτες βραστές

Μισό φλιτζάνι καρύδι τριμμένο

Αλάτι

Ρίγανη

Εκτέλεση

Πλένουμε το κουνουπίδι και το βράζουμε χωρίς να λιώσει.Κατόπιν το τοποθετούμε τεμαχισμένο σε μία βαθιά σαλατιέρα. Τεμαχίζουμε τις ντομάτες και τις πατάτες και ανακατεύουμε. Στη συνέχεια σε ένα μπολ διαλύουμε το ταχίνι με το χυμό των λεμονιών προσθέτουμε αλάτι και ρίγανη και περιχύνουμε το κουνουπίδι. Προσθέτουμε και το τριμμένο καρύδι και σερβίρουμε.

Από το βιβλίο ΟΡΘΟΔΟΞΟΣ ΔΙΑΤΡΟΦΗ

Της ΘΩΜΑΪΔΟΣ ΚΙΖΙΡΙΔΟΥ

 

CURRY POWDER

Question: What is “curry powder” and does all Indian food contain it?

Answer:

‘Curry’ is synonymous with Indian food and ‘curry powder’ is thought of as its key ingredient. This is a misconception though, as all Indian food does not contain 'curry powder'. This all-important powder is actually a mix of spices collectively known as garam masala. It is added to some dishes along with other spices to enhance their flavor and aroma. While the basic ingredients used are the same, each household has its own proportions so that the end result will often differ from home to home. The better the quality of the ingredients, the tastier the garam masala and the resulting dish in which it is used.

Most Indians still prefer to prepare their own garam masala just prior to cooking. Making your own can seem intimidating if you’re just starting out with Indian cooking, but the recipe and a good coffee grinder is all it takes! There’s nothing to beat the flavor of fresh garam masala!

SOURCE: http://indianfood.about.com/od/frequentlyaskedquestions/f/curryfaq.htm

 

GARAM MASALA

This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.

Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Ingredients:

  • 4 tbsps coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 1 ½ tsps black cumin seeds (shahjeera)
  • 1 ½ tsps dry ginger
  • ¾ tsp black cardamom (3-4 large pods approx)
  • ¾ tsp cloves
  • ¾ tsp cinnamon (2 X 1” pieces)
  • ¾ tsp crushed bay leaves

Preparation:

 

  • Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
  • When the spices are roasted turn off the heat and allow them to cool.
  • Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
  • Grind them all together, to a fine powder in a clean, dry coffee grinder.
  • Store in an air-tight container in a cool, dark place.
  • SOURCE:http://indianfood.about.com/od/masalarecipes/r/garammasala.htm

Richard Branson: Never do anything that discredits the brand

The Virgin founder on the lessons of turning failure into success, the ice-bucket challenge and space travel

READ MORE

 


Matella’s Blog

 

 

 

JACK MONROE

COOK. CAMPAIGNER. GUARDIAN RECIPE COLUMNIST. RED MAGAZINE'S WOMAN OF THE YEAR. AUTHOR OF 'A GIRL CALLED JACK' & 'A YEAR IN 120 RECIPES'. COOKS, WRITES, GROWS SOME STUFF, EATS. TWITTER: @MSJACKMONROE


READ MORE

 

Faul & Wad Ad vs. Pnau - Changes

 

click to watch the video

 

 

 

Nigel Slater’s pizza recipes


Homemade dough, flecked with seeds, will fill your home with a glorious smell – especially if you top the pizzas with rich and seasonal ingredients

I have my ball of dough, soft and floury to the touch, kneaded with love and energy and ready to roll into the thinnest piece I can manage. All I need now is something interesting and suitably autumnal to sit on top of it.

There are as many options for finishing a homemade pizza as there are cooks. Give me fried garlic mushrooms with melting mozzarella, spicy sausage with smoked cheese, or perhaps crème fraîche and basil with grilled aubergine and thyme. Or what about a layer of pesto with grilled courgettes and Parmesan, or an assembly of marinated artichokes, the chargrilled sort from the deli counter, with green olives and flat-leaf parsley?

READ MORE

 

 

 

Five Varieties


 

Our selected recipes show that not all fruitcakes are alike. There is a fruitcake for everyone -- you will miss out if you dismiss it (listed as pictured from top to bottom).

READ MORE

 

 

Η σούπα του Ιπποκράτη -Ενα φάρμακο που έρχεται από την αρχαιότητα [εικόνες]


Η σούπα του Ιπποκράτη επανεφευρέθηκε από τον αμερικανό Δρ Max Gerson. Η διάσημη διατροφή Gerson έιναι ευεργετική και λέγεται ότι βοηθάει στην θεραπεία πολλών ανθρώπων, με ανίατες ασθένειες όπως καρκίνος , φυματίωση , διαβήτης, αρθρίτιδα , αλλεργίες, έλκη , καρδιακές παθήσεις, αρτηριοσκλήρωση , ψυχικές νόσοι, νεφρική νόσο, σκλήρυνση κατά πλάκας.

Αυτή είναι μια συνταγή σούπας που θεραπεύει και ενισχύει το ανοσοποιητικό σύστημα και τα νεφρά. Με τη μόνη διαφορά ότι οι Αρχαίοι δεν είχαν πατάτες, τις οποίες έχει προσθέσει ο αμερικανός γιατρός.

READ MORE:

 

 

 

 

 


 

 

 

 
top