The popular chef Tasos Antoniou talks to the Athenian-Macedonian News Agency about his great love, which he “captures” in every dish he creates with inspiration and imagination. His recipes stand out and offer unique taste pleasures with an additional feature, that they are made in a minimum of time.

“I was born in Piraeus, literally next to the sea. From a young age, my love for food and the people who make it was huge. I always poked around in the kitchen to “steal” the first bite of whatever good things my mother was making in the kitchen, but also to see how she made it,” the chef tells APE-MPE and adds.

“While studying in London, I decided to write my first cookbook with the recipes I wish I had known as a student. A few years later, my first book became a best seller and was awarded a Gourmand award, while at the same time my website www.mamapeinao.gr was “born”. I have done many collaborations during my course. Through them, I matured not only culinary but also as a person.”

On November 20, his new book entitled “Mom, I’m hungry but I’ll cook” was released from Key Books publications with 83 delicious and easy-to-prepare recipes from all corners of the globe, while a podcast will soon start with important guests, both from the field of gastronomy and catering, as well as friends of taste. “The key for me is always honesty and a good mood. I always believe that success comes when you work with passion, consistency and dedication!”, he emphasizes.

Having spent countless hours in the kitchen, the chef and food blogger shares her secrets for successful culinary adventures. “Organization is everything in the kitchen. With good preparation, i.e. having everything in place from salt and pepper to the ingredients and utensils you will use, then you can concentrate on the recipe and 90% of the time the result will be perfect. Certainly the other 10% is about how much experience you have, and that’s something that comes with years and practice. By cooking you gain health, mood, energy and money. It’s incredible how much energy you have when you eat nutritious and good quality meals. In just one week you will realize it!”, notes the successful chef while giving important advice on shopping at the supermarket.

“It’s also important to set a budget for our shopping. I always recommend going to the supermarket “full”, otherwise we’ll end up with a lot more food we don’t need, or unhealthy snacks we overlooked because we shopped without eating.

also always shop with a specific list so as not to deviate in our purchases. As much as possible, we prefer to buy vegetables and fruits from the public market for better quality and economical products.

Additionally, a balanced diet is key. By incorporating fish, legumes, meat, chicken, and vegetables, we achieve interesting variety and nutritional value in our diet. Finally, it is very important to remember that cooking is fun and not a chore!”

He also mentioned the importance of the family table and suggested a complete and easy holiday menu that can rival mom’s recipes.

“The holidays promise beautiful and precious moments with favorite recipes around the table. These are the days when all of us are happiest and most relaxed, which is why it is an ideal opportunity for family meals. Especially today when all of us have dozens of obligations every day, regardless of age, the holidays are an occasion to rest and get closer to loved ones that we may have lost.

Of course, we don’t need to worry about the festive table, although I know that for many it is an extra stress to invite people to the house. A platter of cheeses, charcuterie and croutons to start, wine and soft drinks for those who don’t drink alcohol, an appetizer, a salad, a main course and a cool dessert is all you need!

When family and friends have gathered at the festive table, the food we make with our hands becomes even more special, filling the atmosphere with love and happiness”, emphasizes Tasos Antoniou and suggests a delicious menu even for those who don’t they do so well in the kitchen.

PANZANELLA SALAD

PORTIONS 4, PREPARATION 5´ EXECUTION 10´

Materials

600 gr. tomatoes

1 cucumber

300 gr. 1-day baguette (or ciapatta)

a small onion, thinly sliced

1-2 tbsp. red wine vinegar

6 tbsp Extra Virgin Olive Oil

a few leaves of baby rocket

50 gr. mini mozzarella

Salt, freshly ground pepper

Implementation:

Cut the tomatoes, cucumber and baguette into 3 cm thick cubes. Put the onion slices in a bowl of ice-cold salted water for 23 minutes to soften its sharpness. Mix the vinegar with the olive oil in a large bowl and season with salt and pepper. Add the tomatoes, cucumber, onion, rocket and bread and mix. Add the mini mozzarella, mix gently and serve immediately.

SALTIBOCA ALLA ROMANA (PORK FILLET WRAPPED IN PROSCIOT)

SERVINGS 4, PREPARATION 10′, EXECUTION 10′

Materials

* 2 tbsp. Extra Virgin Olive Oil

* 800 gr. pork brisket, sliced

* 12 slices of prosciutto

* 60 gr. flour for all uses

* 1 clove of garlic, minced

* 1 tsp. dried sage

* 400 gr. rocket

* 50 ml white wine

* Salt, freshly ground pepper

Implementation:

Place the pork slices on a cutting board and pound with a mallet or rolling pin until they are very thin, about 5mm thick. Season each slice of pork with salt and pepper and wrap with prosciutto. Place the flour on a wide plate and pass each slice one by one until they are completely covered with flour. Wipe off any excess.

Add the olive oil to a pan over medium heat. Sauté the prosciutto-wrapped pork slices, without overcrowding the pan, for 2 minutes on each side or until the pork is almost cooked and the prosciutto is crisp.

Add the garlic to the pan along with the sage, stirring regularly for 2 minutes. We extinguish with the wine. When the alcohol has evaporated and a thin sauce is formed, scrape the pan with the spatula to thicken the sauce. Serve the Saltimbocca slices with arugula.

CRUSHED POTATOES

SERVINGS 4, PREPARATION 20´, EXECUTION 25´

Materials

* 800 gr. baby potatoes

* 100 gr. butter, melted

* 2 cloves garlic powder

* Salt, freshly ground pepper

Implementation:

Wash the baby potatoes well. Boil water in a saucepan over medium heat and add the potatoes. Boil for about 20 minutes until they are soft and easily pierced with a fork.

Preheat the oven to 200°C in the air. Transfer the potatoes to the baking sheet lined with parchment paper. With the help of a glass, press them until they open on the sides without melting completely. Pour over the butter, salt and sprinkle with the garlic. Bake in the oven for 25 minutes until golden and crispy.

CHOCOLATE CAKE WITHOUT FLOUR

SERVINGS 6, PREPARATION 5´, EXECUTION 30´- 35´

Materials

* 230 gr. unsalted butter, at room temperature

* 260 gr. couverture, chopped

* 1 tsp. instant coffee or espresso coffee powder

* 270 gr. sugar

* 1 tsp. vanilla extract

* 1 pinch of salt

* 6 large eggs, at room temperature

Implementation:

Heat the oven to 190°C. Butter a 20 cm springform cake pan. Line the bottom with parchment paper. Melt the butter, couverture and instant coffee for 45 minutes in a saucepan over low heat. Remove from the heat and let the mixture come to room temperature. Beat the sugar, vanilla and salt in a bowl with a wire whisk. Add the eggs one by one, mixing after each addition. Add the cold couverture mixture and mix gently with marise. Transfer the mixture to the pan and bake for 30 to 35 minutes, turning the pan halfway through.

The cake is ready when the top cracks, the edges are puffed and the center wobbles slightly.

Leave to cool for about 10 minutes. The cake will deflate slightly as it cools. Unmold after it cools well and keep it at room temperature for up to three days.