Liver with Spätzle

Easy recipe, this one, for a fast and tasty dinner. The oregano and the lemon juice will make the liver sooo tasty that you will start dribbling from the smell...
In addition, for the ones that have open issues with their body iron like me, it will increase your iron intake.


Ingredients
500gr veal liver
500 gr Spätzle (type of an egg noodle)
salt, pepper, oregano, olive oil 
lemon juice

Procedure
You start by frying the noodles in a big frying pan with some olive oil. You add salt and when they are done (read the instructions on the package for the cooking time) take them out to a kitchen paper.



Then, you cut the livers in slices as in the photo and you start frying them.
Add salt, pepper and oregano and keep stirring to fry them homogeneously all over.
Finish by adding the lemon juice, cover and let simmer for 2-3 minutes.
Yous dish is ready!

Comments

Post a Comment

Popular posts from this blog

Pasticcio or the alter ego of Moussaka !

Image
Pasticcio or the alter ego of Moussaka ! (for my son, that has football today and needs extra energy :) In Greece, when you want to treat someone special you cook moussaka or pasticcio! So, these 2 recipes HAVE to be in this blog. Not to say that are very similar recipes. Moussaka has eggplants, pasticcio has pasta macaroni instead. Moussaka is known all over the world and I consider better to cook it when it is the season for egg-plants for better results. So wait sometime to see in this blog my version. While pasticcio, is almost equivalent in taste, kids love it more (there is pasta inside :) but is not known so much outside Greece while inside is VERY popular. In contrast to moussaka, one can cook it all year long (I have some issues with good tomatoes but there is the canned tomatoes as alternative). Today, thanks to my friend Carla that asked for the recipe (her husband tried it in one of my parties and became addicted :) I decided to go for it ! Actually, they liked "
Read more

Kurtos Kalacs or chimney cakes

Image
This romanian pastry that is called Kurtos Kalacs , is often called in english chimney cakes . It's a fluffy yeast dough (similar to brioche) that is sweetened rolling them to a sugar and cinnamon mix, sometimes even in ground walnuts, and at old times used to be served in weddings. Nowdays, we can find them in small street kiosks that bake them in coal grills. Hubby tried them first in Prague on a trip for his work and came back telling that it was so soft and delicious that I would surely love it! I searched for the recipe on the web and indeed I found how to make them at home but eventually never tried them. It took me a couple of years until I would taste them in Budapest (I liked them so much that there was no day passing without eating at least two!!!) But still coming back home, I did not dare to try making them... until one evening, coming back home from a busy day, hubby had made them for me!!! That was a nice surprise :) So, here it is our homemade Kurtos based on th
Read more

Pancakes from Cyprus or "Pites tis Satziis"

Image
When I was a child, my grand mother used to make a kind of greek pancakes that I just couldn't resist :) She was making a huuuuge dish and she was offering them to all the clients of my father's shop... Lucky guys, yes I know! Unfortunately, I have lost my grand-mother very early at an age that I did not appreciate cooking so much, thus I lost also almost all of her precious recipes (I still have great memories from her though, which is what counts most...). Why am I telling you all this now? Simply because I have seen recently a recipe that looked very similar to my grandma's pancakes and you guessed well... I tried it immediately and I have fallen in love with it. All kids in my neighbor too btw :)))  The recipe that I am going to give you here is from Cyprus and they call it "Pites tis Siatziis" (Google it).
Read more