Little Cooking Tips - Spicy

Cooking Time:

As much as we love cooking Mediterranean and Greek recipes, we can't resist making some wonderful Indian dishes from time to time. One of those dishes we love is coconut shrimp curry.

This is a delicious spicy curry that's also very versatile, as you can use the same recipe and cook seafood, chicken, lamb, pork, veggies...the possibilities are endless.

One of the great things about this recipe, is that if you use shrimp, it's very quick and you can prepare your meal literally in minutes! The result is so rich and tasty, everyone will be thinking you spent hours in the kitchen preparing it! So keep this recipe at hand for any special occasion, especially when the time available happens to be limited, like in a Valentine's, anniversaries etc (as long as you other half appreciates spices).

The coconut and tomato combination, enhanced by the Indian spices creates a smooth delicious thick sauce that's magical when served with some good ol' Basmati rice on the side. Feel free to adjust the ingredients according to your liking, for example put more garlic and spices if you like a stronger flavors.

If you 're a vegan, skip the butter and use a good vegetable oil of your liking. Olive oil is not recommended for this recipe however, as its taste is strong and will be evident in the final result. In this case of course, skip the shrimp too, and use grilled vegetables.

The spices used are curry, turmeric (it's worth looking into the health benefits of this amazing ingredient) and garam masala. Garam masala is an Indian spices mix, which differs from region to region in India. It also differs from family to family, so if you're not planning on buying a garam masala and you want to make your own we provide our version's garam masala ingredients in the tips section. Make some and store it in a mason jar in a dry place. You will be using it again and again when making Indian or other spicy dishes.

So let's see how easy this is!

Ingredients:

- 250gr / 8.8oz / 0.5lb shrimp (tails), peeled and devained

- 400gr / 14oz / 0.9lb grated tomato, mixed with 1 tablespoon tomato paste (you can also use canned chopped tomatoes)

- 400ml / 1,5 cup coconut milk

- 140gr / 5oz yellow onion, coarsely chopped

- 4 garlic cloves, minced

- 2 tablespoons ghee or butter

- 1 teaspoon curry powder

- 1 teaspoon turmeric

- 1 teaspoon garam masala (see tips)

Preparation: Peel and devein the shrimp tails. Keep them aside.

Put the Ghee in a large skillet and place over medium to high heat. Once hot, add the onion and the spices (curry, turmeric, garam), and stir until translucent. The spices will be a bit toasted this way and will release more fragrant. (pic.1)

Add the tomatoes, lower the heat to medium and stir occasionaly, until thick (most of the moisture must be evaporated). Add the garlic and stir for a few seconds. (pic.2)

Add the coconut milk and the shrimps (pic.3). Stir, until the sauce thickens (6-7 minutes).
If you prefer your shrimp crispier, add the coconut milk, stir for 3-4 minutes and then add the shrimp tails, cooking them only for 3-4 minutes more.

Serve with Basmati rice.

Kali oreksi! कृपया भोजन शुरू कीजियै !

Tips:

You can make your own garam masala very easily by mixing : 1 teaspoon ground coriander, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon ground cardamon, 1/2 teaspoon ground cinammon and 1/2 teaspoon ground cloves. Store in sealed container in dry place.

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Legumes / Pulses / Rice

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Fast&Easy

Low Cost

Garlicky roast pepper dip/spread

littlecookingtips — Mon, 03 Mar 2014 09:07:01 +0000

Garlicky roast pepper dip/spread

Photo and text by Panos Diotis and Mirella Kaloglou.

Calories (per serving):

240

Servings:

Preparation Time:

30 minutes

Cooking Time:

Dips are very easy to make at home. Most of them can be prepared in 10 minutes maximum, by blending fresh ingredients in a food processor. They taste better than the store-bought; they don’t contain any preservatives and artificial colors, and you can adjust the taste to match exactly your preferences. So there's no excuse for not making your own!:)

This specific dip is always a huge hit when we serve it in backyard parties. It’s a delicious, soft, smooth and creamy dip, making it the perfect appetizer. It’s served with toasted bread, crostini, rusks, crackers, breadsticks or even veggies cut in strips/sticks. And if you’re not worried for the calories, yes, you can also have French fries with this dip. And yes, it’s a DIVINE combination!:)

The ingredients are very simple: a couple of Italian sweet peppers (you can also use red bell peppers if you can’t find those), garlic, Greek yogurt, cream cheese, some olive oil and paprika (preferably smoked).

You can use a jar of roast peppers if you have limited time, in order to prepare this appetizer in less than 5 minutes. But if you use fresh Italian sweet peppers, it will taste better! It takes about 30 minutes to roast them, and you don’t have to do anything except putting them in the oven wrapped in some foil. Peeling and seeding is very easy afterwards.
This is quite a garlicky version of the dip. If you don’t like garlic that much, you may omit it, or just use less.

So let’s see how we can prepare this delicious, easy appetizer!

Ingredients:

- 240g/8.5oz (2) Italian sweet peppers, raw *
- 100g/3.5oz cream cheese
- 100g/3.5oz Greek yogurt
- 60ml (1/4 cup) olive oil
- 1 tablespoon smoked paprika
- 1-2 garlic cloves
- salt

* you can also use a jar with roasted red peppers, in which case you will need about 100gr/3.5oz of the prepared peppers.

Preparation: Wash the peppers, pat them dry, and wrap them in foil. Put them in preheated oven at 200 degrees Celsius / 390 Fahrenheit and let them roast for 30 minutes.
Remove them and open the foil. Be careful as it will be hot. The peppers will be a bit charred, soft, and they will have expelled some water .

Allow to cool for 5-10 minutes and discard the juices. Remove the skin (pic.1) and pull of the stalks. Most of the seeds will be removed along with the stalks. Slice them lengthwise, to open them. Scrape off any remaining seeds with a spoon or the side of a fork to clean them (pic.2). Cut in thick pieces (pic.3).

Combine all the ingredients in a food processor or blender and pulse until smooth.

Kali oreksi!

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Fried rice with egg and curry

littlecookingtips — Mon, 23 Sep 2013 19:59:20 +0000

Fried rice with egg and curry

Photo and text by Panos Diotis and Mirella Kaloglou.

Calories (per serving):

407

Servings:

Preparation Time:

15 minutes

Cooking Time:

Egg fried rice is one of the most popular Chinese dishes. It's a classic stir-fry that usually includes soya sauce, onions and eggs, along with various other vegetables. Similar stir fry dishes are very popular not only in China, but in all South Asia and India as well!

What we did in this recipe, was blending some of the amazing Indian spices, with this Chinese stir-fry, making a curry Indo-Chinese version instead of the classic Chinese recipe.

Our curry egg fried rice includes a lot of onion in slices (like many Indian classic recipes), garlic, eggs and of course basmati rice. All these are beautifully scented with a bit of turmeric and paprika, fennel seeds, some ground coriander and a lot of curry! The fennel seeds provide a sweet aroma which helps balancing the intense taste of the curry and the coriander.

This is a very easy Asian recipe, suitable both for lunch and dinner, great for a fancy meal and also a great comfort food! It's also ideal if you have some leftover rice; this way you can make another superb dish with it!

We used Ghee in this recipe in order to saute our ingredients. Ghee is a clarified butter used for centuries in Indian cuisine. It enhances the taste and has a high smoke point when heated, making it a great choice as a frying fat. If you can't find Ghee feel free to use any vegetable oil, but for this specific dish, we strongly suggest it. The Ghee we prefer is 50% clarified classic butter and 50% clarified coconut butter, making it a bit healthier.
So let's start cooking tasty curry egg fried rice!

Ingredients:

For the rice
- 1 cup (200gr / 1.8oz), basmati rice
- 2 1/2 cups (625ml), water
- salt

For the cooking
- 2-3 tablespoons ghee* (Indian clarified butter)
- 550gr/3.5oz (3 medium-large) onions, sliced (or roughly chopped)
- 4 garlic cloves, minced
- 4 eggs
- 2 tablespoons curry powder
- 1 tablespoon coriander powder
- 2 teaspoons turmeric (optional)
- 1 teaspoon paprika
- 1 teaspoon fennel seeds
- 1/2 teaspoon black pepper
- 2 teaspoons salt
*You can use any vegetable oil if you don’t have ghee

Preparation: Boil the rice in salted water, on medium to high heat. Once the water starts boiling, reduce the heat to medium-low. Simmer until all the water is absorbed. Stir occasionally. Remove from heat, cover with a kitchen cloth and leave aside.

Heat the ghee in a large frying pan, on medium to high heat.
Add the onions and saute for 6 minutes until it starts getting a bit fried.
Then add the garlic and the fennel seeds. Stir for half a minute and then add the rest of the spices.

Stir well until all ingredients are nicely combined. Cook for 2 minutes and add the eggs. Stir continuously for 2-3 minutes (the eggs should not form an omelet, they will be scrambled).
Once the eggs are cooked well, add the rice. Again stir constantly, for 3 minutes until all the ingredients are combined.
Remove from heat and serve. Kali oreksi!

Tips:

1. When serving the rice, sprinkle with finely chopped fresh coriander on top (or fresh parsley).
2. This dish is best served warm with Greek yogurt on the side.
3. Fried rice is cooked over high heat so have your ingredients ready before you start cooking.
4. If you can't find fennel seeds, use a small pinch of anise seeds.

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Italian sausages with peppers and onions (Spetzofai)

littlecookingtips — Sun, 30 Jun 2013 17:26:08 +0000

Italian sausages with peppers and onions (Spetzofai)

Photo and text by Panos Diotis and Mirella Kaloglou.

Calories (per serving):

686

Servings:

Cooking Time:

This is definitely one of the tastiest and easiest traditional Greek recipes for sausage! Spetzofai or Spetsofai is a popular rustic dish, which is originated from the area aroung Pelion/Pilion mountain.

It's a specialty of the city of Volos, combining Italian Sausages with peppers and onions. If you happen to be around this area, don't miss the opportunity to taste this!
Unoftunately, not all of us can visit Volos, so we will tell you how to cook Spentzofai in your own kitchen.

In this recipe, we will use the Italian sausages which are easier to find outside Greece. In Greece however, we always use the Country sausage, which is called Horiatiko Loukaniko, and is an amazing traditional sausage, with lots of spices and herbs. If your are able to get some Greek Country Sausages, don't miss the opportunity to cook them this way!
Some versions of Spetzofai include green and red bell peppers. In our version, we will use the sweet green long peppers which are amazing when combined with the onions and the sausages. If you can also get the Greek version of the sweet green long peppers, which are called Kerato (they are much sweeter than other varieties) it adds a bit more sweetness to the dish.
So let's start cooking this delicious traditional Greek dish!

Ingredients:

- 300gr/11oz long sweet green peppers*, cut into thin stripes (seeded)
- 400gr/14oz Italian sausages*, cut into pieces 4cm(1.5in) long
- 250gr/9oz onion (2 medium sized), cut in thick slices
- 70gr/2.5oz (3 tablespoons) tomato paste
- 125ml (1/2 cup) olive oil
- 175g/6oz fresh tomato, grated and drained
- 125ml white wine, (1/2 cup)
- 1 tablespoon paprika, preferably smoked
- salt and pepper
* prefer the Greek version of sweet green peppers, called Kerato and the Greek country sausages if you can find some.

Put the olive oil in a large frying pan, on medium to high heat. Add the sausages and saute for 1 minute.
Add the peppers and the onion and cook for 10 minutes, stirring occasionaly. Pour the wine, cook for 3 minutes to allow the alcohol to evaporate and then add the tomato, the tomato paste and the paprika. Lower the heat to medium-low, and cook until the sauce thickens.
Serve with fresh bread and feta cheese on the side. Kali oreksi!

Tips:

1. This dish is also served as a 'meze' (starter/appetizer).
2. You can also add some chopped eggplant in this dish, but in this case you must increase the amount of oil used and the cooking time. Add the eggplant when you add the onion.
3. If you prefer a spicier result you can also add a small chilly pepper along with the sweet peppers.

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Fast&Easy

Low Cost

Soutzoukakia (Greek Smyrna meatballs) in red sauce

littlecookingtips — Wed, 10 Apr 2013 19:13:22 +0000

Soutzoukakia (Greek Smyrna meatballs) in red sauce

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving):

658

Servings:

serves 4-6

Preparation Time:

1 hour

Cooking Time:

30 minutes

A Greek traditional spicy recipe which is enjoyed in all seasons! Soutzoukakia is a meatballs dish originated in the East by Greeks from Smyrna or Constantinople (Izmir/Istanbul). Soon the recipe became very popular throughout Greece and remains so to this day.

As a result of its popularity, it is cooked in various ways, and many families have their own special secret way of cooking them. Let's see the recipe we suggest which is one of our favourites! It may take some time to cook this recipe, but try it and you 'll be rewarded by the amazing result!

Ingredients:

- 250gr/8.8oz ground beef
- 250gr/8.8oz ground lamb*
- 3 garlic cloves, crushed
- 200gr/7oz bread (about 7-8 slices), whole-wheat preferably
- 4-5 teaspoons of ground cumin
- 2 tablespoons of wine vinegar
- 250ml (1 cup) olive oil
- salt, pepper

For the sauce:
- 1 large onion (150gr/5.3oz), finely chopped
- 125ml (1/2 cup) olive oil
- 300gr/10.5oz fresh tomatoes, grated
- 70gr/2.5oz tomato paste (3 tablespoons)
- 60ml (1/4 cup) white wine
- 1 teaspoon ground cumin
- 1 pinch of ground cinnamon
- 2 allspice seeds
- salt, pepper

*Usually you have to go to a local butcher shop to ask for a lamb's thigh to be boned (fillet) in order to use it for the ground lamb meat. Butchers at supermarkets are reluctant to do this. If you can't find ground lamb then use 500gr/17.5oz ground beef -in total- in this recipe, with a different (but also tasty) result.

Preparation: Start with the preparation for the meatballs; Put the bread in a large bowl and cover it with water. Leave it for a few minutes to soak. Squeeze the bread well to remove any excess water and put it in a large second bowl. Add the 2 types of ground meat, the garlic, the vinegar, the cumin, salt and pepper. Knead the ingredients for 2-3 minutes, to combine them, cover the bowl with plastic wrap and put it in the fridge for at least 40 minutes.

Start making the sauce, while the ground meat mixture is in the fridge.
Put the olive oil either in a frying pan or a small pot/skillet and put it on medium to high heat. Once hot, add the onion and saute until light brown (4-5 minutes).

Add the wine, and once it evaporates add the tomatoes and all the spices, salt and pepper.Lower the heat to medium and stirring occasionally, cook until the sauce thickens. It will take about 15 minutes, having the pan/pot half-covered. When the sauce is ready put it aside to cool.

Take the ground meat mixture out of the fridge (once the 40 minutes have passed). Using your hands form small cylinders from the meat mixture, about 10cm/4 inches long by 3cm(a bit less then an inch) wide.

When you have used all of the mixture, put the olive oil in a 28cm/11 inches frying pan and put it on medium (and maybe slightly to high) heat. Start frying the meatballs, turning them over every 2 minutes so that they are properly fried on all sides. It will take about 6-8 minutes for each full pan (you 'll refill the pan around 2 more times to fry them all).
Put the fried meatballs in large plate on kitchen paper to absorb any excess oil.

When all the meatballs are ready, serve using one of the following ways:
a) either put about a tablespoon of sauce on each meatball or b) put all the meatballs in the sauce, and carefully mix with it.
Always serve with rice or mashed potatoes. Some people also like to serve it with french fries, which is also a tasty combination. Enjoy!

Tips:

Instead of water, you can soak the bread in milk. The result is slightly fluffier meatballs.

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Fantastic baked pasta with sujuk, fresh tomato and lemon zest

littlecookingtips — Wed, 10 Apr 2013 08:34:22 +0000

Fantastic baked pasta with sujuk, fresh tomato and lemon zest

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving):

536

Servings:

serves 6

Cooking Time:

45 minutes

Is there anyone who doesn't love baked pasta / casseroles? One of everyone's favourite dishes, enhanced with exotic aroma from the sujuk (spicy armenian/turkish saucage), the fresh tomatoes and the mushrooms. You can hardly wait to get it out of the oven!

Ingredients:

- 250gr/8.8oz rigatoni or penne (or any other short-shaped pasta)
- 250gr/8.8oz fresh common mushrooms (champignons), sliced
- 150gr/5.3oz sujuk, cut into 1cm/0.4inch cubes (if you can't find sujuk than you can use italian saucage, which is however milder in taste)
- 200gr/7oz onion, finely chopped
- 2 garlic cloves, sliced
- 1 medium-sized tomato (200gr/7oz) cut into cubes (remove the seeds)
- 80ml olive oil (1/3 cup)
- 80ml white wine (1/3 cup)
- 1 pinch of nutmeg (powder)
- 500ml (2 cups) cream (full fat)
- 1/2 teaspoon of lemon zest
- 200gr/7oz kaseri cheese, grated (if you can't find Greek kaseri, than try it with edam or gouda cheese)

Boil the pasta for 5-10 minutes, according to its type, and drain it.
The goal is to remove it from boiling a bit before it's ready, because it will also be baked it in the next phase of the recipe.
When the pasta is removed, put it in a medium sized pyrex (or other suitable for casserole baking pan, like ceramic). Put it aside in order to prepare the sauce.

Pour the olive oil in a frying pan and put it on medium to high heat. Once the oil is hot add the onion and sautee until it is almost translucent.
Add the mushrooms and let them cook (stirring occasionally) until their moisture evaporates.
Add the garlic and the sujuk and sautee for another 2 minutes.
Pour the wine and continue cooking until it evaporates.
Then add the cream, the salt and pepper, the zest, the nutmeg, and stir. Cook until the sauce starts to thicken. You don't want the sauce to be ready (thick); it must be a bit watery, as it will be baked.
Put a handful of cheese in the pasta, stir, add the sauce and turn the pasta in order to ensure that it is mixed and distributed equally in the casserole/pyrex.
Add the rest of the cheese and the tomato on top and bake for 25-30 minutes in 200 degrees Celsius (390 Fahrenheit).
Kali oreksi!

Tips:

1. You can use any soft yellow cheese instead of Greek kaseri or edam/gouda. However, be careful, as it mustn't be too salty.
2. The pasta can be rigatoni, penne, rotini (a type of short fusilli), farfalle etc. Choose the one that you like best. In this recipe we used our favourite rigatoni.
3. As mentioned, the pasta mustn't be boiled much, as the cooking will continue with the baking. So keep it a bit more 'al dente' than you prefer, when removing from the boiling water.

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Fast&Easy

Chilli con carne

littlecookingtips — Wed, 03 Apr 2013 13:32:02 +0000

Chilli con carne

Photo and text by Panοs Diotis and Mirella Kaloglou

Calories (per serving):

1024

Servings:

Cooking Time:

15 minutes

When you think of Mexican food, this is one of the first recipes that comes to mind. A classic recipe for those loving spicy food!

Ingredients:

- 400gr/14oz or 0.9lb ground beef
- 1 medium-sized onion (100gr/3.5oz), chopped
- 2 garlic cloves finely chopped
- 100gr/3.5oz Poblano or Green Bell peppers, cut into thin slices
- 400gr/14oz tomatoes, chopped
- 100gr/3.5oz corn (frozen if you don't have fresh)
- 180ml (3/4 cup) olive oil
- 240gr/8.5oz red kidney beans (canned)
- 1/2 teaspoon of cayenne pepper powder
- 4 teaspoons sweet paprika
- 9-10 drops of tabasco
- 4 mexican-style tortillas
- 100gr/3.5oz gouda cheese, grated (optional)
- 400gr/14oz full fat yogurt (try this recipe with Greek yogurt)
- salt, pepper

Pour the olive oil in a large frying pan and put it on high heat.
Add the onion and the sliced pepper and saute for 1-2 minutes.
Then add the garlic and the ground beef.
Using a large flat wooden spoon cut the beef into small bits and stir until brown.
Add the corn and cook until most of the moisture is evaporated.
At this point add the beans, and cook for another 2 minutes.
Then add the tomatoes and cook until most of the moisture is gone.
Finally, add salt and pepper, the cayenne powder, the tabasco and the paprika, and stir well.

On a second pan -again using high heat- put the tortillas and bake each side for a few seconds.

Serve on a large plate, adding the tortilla sliced into 8 pieces, the chilli con carne, and the yogurt seasoned with paprika. Provecho!

Tips:

Adding gouda cheese is optional.
If you prefer a spicier result, add more tabasco and cayenne powder.

This recipe is based on a recipe for chilli by Yannis Baknis. We 'd like to thank him for his contribution.

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Baked crepes with ground meat and melted cheese

littlecookingtips — Wed, 03 Apr 2013 09:26:43 +0000

Baked crepes with ground meat and melted cheese

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving):

777

Servings:

Preparation Time:

Cooking Time:

If you want to make crepes, a great idea is stuffing them with a mix of ground meat, tomato and herbs and baking them in the oven, with melted cheese. It's a main course, but if cut into pieces also a very tasty snack!

Ingredients:

For the crepes
- 2 fresh eggs
- 1 cup of milk (250ml)
- 1 teaspoon of salt
- 1 cup of flour for all uses
- 3 tablespoons of melted margarine or butter
For the filling
- 150gr/5.3oz of ground pork*
- 200gr/7oz of ground beef
- 1 green bell pepper cut into stripes (4-5cm/1.5-2inches long)
- 1 medium sized onion, finely chopped
- 6 tablespoons of parsley, finely chopped
- 3-4 garlic cloves, finely chopped
- 1 cinnamon stick
- 400gr/14oz fresh tomato(es), grated
- 1 tablespoon tomato paste
- 1 teaspoon fresh spearmint, finely chopped (2 tablespoons for dry)
- 1 cup white wine
- 40-50ml (about 3 tablespoons) olive oil
- salt and pepper
For the baking
- 100gr/3.5oz graviera**, grated
- 200gr/7oz gouda, grated

* you can use just ground beef if you can't find ground pork
**you can use any hard yellow cheese you prefer if you can't find graviera (e.g. Dubliner, Gruyere)

Preparation: Start by making the porridge for the crepes; put the eggs, the salt, the milk and the melted margerine (or butter) in a bowl and start whisking until you get a rich and smooth result. Then add the flour, slowly, while whisking continuously. Leave it aside and proceed with the filling.

For the filling
Put the olive oil in a deep frying pan and put it on medium to high heat. Once hot add the onion. Sautee for 2 minutes.
Add the ground meat (both pork and beef) and the garlic, and using a fork or a flat wooden spatula chop and stir the meat along with the onion and the garlic for 4 minutes until the meat is golden brown.
Then add the pepper and continue cooking for 5 minutes, stirring carefully.
Add the parsley and cook for another 2 minutes, stirring frequently now.
Pour the wine and add the cinnamon stick. Stir and continue cooking for another 5 minutes, until the wine evaporates.
Add the tomato, the tomato paste, the spearmint, season with salt and pepper and stir.
Cook for another 5 minutes. When the filling thickens remove the cinnamon stick.
Cook until you get a firm result.
Leave aside to cool and begin to make the crepes.

For the crepes
Heat (on high heat) a frying pan (28cm/11inches). Pour aproximately 5 tablespoons of the porridge in the center of the pan (you can add the 5 tablespoons in a large spoon and see how much you need for each crepe) and quicly start to turn the pan clockwise, to spread it.
Leave it until it thickens (no more than 10 sec. - when the ends begin to turn brown) and then with a flat wooden spatula flip the crepe to the other side and leave it again for 8-10 sec. Continue with the same process until all of the porridge is used. The amount in this recipe is for 6 crepes.

For the baking
Grease a medium sized pyrex or ceramic baking pan(casserole). Take one crepe and add 3 tablespoons of filling in the middle, lengthwise .
Roll the crepe tightly and carefully put it in the pyrex (the end of the roll facing down).
Continue doing so with the rest of the crepes.
Sprinkle the grated graviera and the gouda and bake at 200 degrees Celsius/390 Fahrenheit until the cheeses melt. Remove from the oven and serve. Enjoy!

Tips:

1. Be extra careful when cooking the crepes. You need to be swift moves as the can burn easily.
2. If your first crepe isn't looking good don't worry. It happens almost everytime! The rest of them will be great!
3. You can also serve some Greek yogurt on the side. We know it sounds strange, but we tried it and it tastes great!
4. If you can't find fresh ripe tomatoes, you can use a can of chopped tomatoes but first grind them into a sauce using either a blender or a food processor.

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Υogurt beetroot salad (a Greek delicacy)

littlecookingtips — Wed, 05 Sep 2012 18:59:51 +0000

Υogurt beetroot salad (a Greek delicacy)

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving):

310

Servings: