~Friday Menu ~

Friday is here woo hoo!!! What are your Friday cooking plans? Need some help, check out this Friday menu below.


~Friday Menu~

Appetizer- Spicy Red Pepper & Walnut Dip Recipe

Serves 6

2 red bell peppers

1 tablespoon sherry vinegar

1 1/2 tablespoons finely chopped shallot

1 tablespoon tomato paste

1 garlic clove

1/4 cup of walnuts, toasted

1 tsp of red chiles

1 whole wheat baguette, cut into 1/4 thick slices

salt & pepper


1. Place bell peppers in a saucepan, and place over high heat. Roast the peppers and making sure to roast each side. Roast them until they turn a dark golden brown color, and then transfer peppers to a baking sheet and broil them in the oven for a few minutes.


2.Place peppers in a bowl, and cover with plastic wrap. Let them stand for about 15 minutes and then remove the skins and seeds.

3. In a food processor, pulse the peppers, vinegar, shallot, tomato, garlic, nuts, and chile, until coarsely combined. Transfer to a bowl, and serve on a toasted baguette.

MAIN Entree- Red Mullet with Orange, Ginger, Cilantro & Basil Sauce


4 large reed mullet fillets

1 cup of fresh orange juice

1/2 cup of extra virgin olive oil

1 teaspoon of ground cumin

1/4 cup of finely chopped fresh cilantro

1/4 cup of finely chopped basil

1 garlic clove minced

salt & pepper

1 tablespoon of olive oil



1. Make sure each fillet has no bones, and pull them out if you find any. Rinse the fillets and pat dry.

2. In a large bowl, mix together the orange juice, olive oil, ginger, cumin, cilantro, basil, garlic, and seasonings. Add the fish to the bowl, and turn to coat. Place in refrigerator to chill for about an hour half. 

3. Heat the olive oil in a saucepan over medium heat. Place the fish in the pan, and cook both sides. Cook for about 5 minutes. 

4. Place fish on plates, and set aside. Pour the rest of the marinade in the pan, and cook over medium heat until the sauce thickens. Pour the sauce over the fish. 

Top the fish off with some fresh lemon juice.


Dessert- Baked Apples with Vanilla sauce-


1/2 vanilla bean

6 tablespoons of Greek yogurt

1/4 cup of fructose powder

lemon- juiced


4 apples

5 tablespoons of chopped pecans

1/4 cup of fructose powder

1 teaspoon of ground cinnamon

1 tablespoon of unsalted butter

more pecans for the top, toasted


Preheat the oven to 350 Degrees or 200 Celsius. 

Vanilla sauce- split the vanilla bean and scrape the contents out with a paring knife. Mix the vanilla with the Greek yogurt and stir in the fructose and lemon juice. Chill in the refrigerator for the flavors to combine.

Next, peel and core the apples and slice them into 8 wedges each. Place apples into a baking dish and sprinkle them with pecans, fructose, and cinnamon. Mix to combine and add in the butter. 

Bake the apples in the oven for about 20 minutes. Sprinkle with the rest of the pecans, and top it off with the vanilla sauce. 

Yummy, yummy!!
Kali Orexi.












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