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Showing posts with label Greek Cuisine. Show all posts
Showing posts with label Greek Cuisine. Show all posts
Salata me Spanakofeta (Beet & Spinach Salad)
Ingredients:
2 eggs yolk hard-cooked
1 egg yolk raw
1/3 cup olive oil
2 tablespoons lemon juice fresh
1/4 teaspoon oregano dried, crushed
Salt and freshly ground pepper to taste
2 cups celery chopped, chilled
1/2 cup walnut coarsely chopped
4 ounces feta cheese
1/2 pound spinach fresh leaves, washed and trimmed
2 cups beet cooked sliced, chilled
Walnut halves
Procedure:
Put hard-cooked yolks through a sieve; add to raw yolk with olive oil and lemon juice. Beat with a wire whisk or purie in blender until creamy. Season with oregano, salt, and pepper. Place celery and walnuts in bowl. Cut 2 ounces feta cheese in cubes and add to bowl. Pour dressing over mixture and toss lightly. Line serving bowl with spinach leaves. Cut remainder of spinach into strips and place in center of dish. Mound celery mixture over spinach and ring with slices beets. Cut remainder of feta cheese into julienne strips and use with walnut halves to garnish salad.
2 eggs yolk hard-cooked
1 egg yolk raw
1/3 cup olive oil
2 tablespoons lemon juice fresh
1/4 teaspoon oregano dried, crushed
Salt and freshly ground pepper to taste
2 cups celery chopped, chilled
1/2 cup walnut coarsely chopped
4 ounces feta cheese
1/2 pound spinach fresh leaves, washed and trimmed
2 cups beet cooked sliced, chilled
Walnut halves
Procedure:
Put hard-cooked yolks through a sieve; add to raw yolk with olive oil and lemon juice. Beat with a wire whisk or purie in blender until creamy. Season with oregano, salt, and pepper. Place celery and walnuts in bowl. Cut 2 ounces feta cheese in cubes and add to bowl. Pour dressing over mixture and toss lightly. Line serving bowl with spinach leaves. Cut remainder of spinach into strips and place in center of dish. Mound celery mixture over spinach and ring with slices beets. Cut remainder of feta cheese into julienne strips and use with walnut halves to garnish salad.
Greek Red Cabbage Salad
Ingredients:
1 medium head red cabbage
1/2 medium size red onion
1/2 cup greek olives (kalamata or other type)
3/4 to 1 cup crumbled feta cheese
juice of one lemon or to taste
1/3 cup olive oil or to taste (greeks really pour it on...;)
1 t greek oregano
salt, pepper to taste
Procedure:
Cut red cabbage to medium size pieces (not chunks but not like slaw either) Chop red onion finely and add to cabbage. Add lemon juice, oil, pepper, salt, and oregano, and mix well. The cheese, and olives can either be arranged over the top or mixed in; I prefer to arrange them and mix them as it is served, otherwise the cheese turns pink from the cabbage.
1 medium head red cabbage
1/2 medium size red onion
1/2 cup greek olives (kalamata or other type)
3/4 to 1 cup crumbled feta cheese
juice of one lemon or to taste
1/3 cup olive oil or to taste (greeks really pour it on...;)
1 t greek oregano
salt, pepper to taste
Procedure:
Cut red cabbage to medium size pieces (not chunks but not like slaw either) Chop red onion finely and add to cabbage. Add lemon juice, oil, pepper, salt, and oregano, and mix well. The cheese, and olives can either be arranged over the top or mixed in; I prefer to arrange them and mix them as it is served, otherwise the cheese turns pink from the cabbage.
Greek Easter Cookies from Smyrna
Ingredients:
2 cups butter
1 1/2 cups white sugar
4 egg yolks
1/2 cup milk or orange juice
8 cups sifted all-purpose flour
2 teaspoons baking powder
1 tablespoon grated orange rind
1 egg
Procedure:
Sift together flour and baking powder and set aside. In large bowl, cream together butter and sugar. Add 4 egg yolks one at a time, beating well after each one. Add milk and flour. Work with the hands until dough is smooth. Add grated orange rind. Dough should be stiff so add additional flour if needed. Break off small portions of dough and roll out into pencil-size strips about 11 inches long. Fold each strip into thirds, sideways, and press lightly together at ends. Place cookies on ungreased baking sheet. Brush tops with beaten egg. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.
2 cups butter
1 1/2 cups white sugar
4 egg yolks
1/2 cup milk or orange juice
8 cups sifted all-purpose flour
2 teaspoons baking powder
1 tablespoon grated orange rind
1 egg
Procedure:
Sift together flour and baking powder and set aside. In large bowl, cream together butter and sugar. Add 4 egg yolks one at a time, beating well after each one. Add milk and flour. Work with the hands until dough is smooth. Add grated orange rind. Dough should be stiff so add additional flour if needed. Break off small portions of dough and roll out into pencil-size strips about 11 inches long. Fold each strip into thirds, sideways, and press lightly together at ends. Place cookies on ungreased baking sheet. Brush tops with beaten egg. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.
Greek Eggplant Mykonos
Ingredients:
2 med. Onions - chopped (2 cups)
2 garlic cloves, minced
2 Tbs. olive oil
1 Med-lg eggplant cubed
1 lg. green pepper cut into squares
3 cups undrained canned tomatoes (2 cans)
1/2 cup water
1/2 tsp. salt
1 tsp. ground fennel
2 Tbs. chopped fresh dill (2 tsp. dried)
2 Tbs. fresh lemon juice
3 cups chopped rinsed fresh spinach
salt and pepper to taste
Procedure:
Saute onions and garlic until translucent. Add eggplant, peppers, tomatoes, water, salt and fennel. If using dried dill, add now. Cover and simmer, stirring frequently, until eggplant is tender, about 15-20 minutes. Stir in fresh dill, if used, and add the lemon juice and spinach. Simmer for another minute or two until the spinach wilts but is still bright green. Add salt and pepper to taste. Serves 3-4 Serve over rice or with thick bread.
2 med. Onions - chopped (2 cups)
2 garlic cloves, minced
2 Tbs. olive oil
1 Med-lg eggplant cubed
1 lg. green pepper cut into squares
3 cups undrained canned tomatoes (2 cans)
1/2 cup water
1/2 tsp. salt
1 tsp. ground fennel
2 Tbs. chopped fresh dill (2 tsp. dried)
2 Tbs. fresh lemon juice
3 cups chopped rinsed fresh spinach
salt and pepper to taste
Procedure:
Saute onions and garlic until translucent. Add eggplant, peppers, tomatoes, water, salt and fennel. If using dried dill, add now. Cover and simmer, stirring frequently, until eggplant is tender, about 15-20 minutes. Stir in fresh dill, if used, and add the lemon juice and spinach. Simmer for another minute or two until the spinach wilts but is still bright green. Add salt and pepper to taste. Serves 3-4 Serve over rice or with thick bread.
Greek Delight
Ingredients:
2 kg sugar
1,5 cup corn flour
Pinch of mastic powder
Pinch of vanilla
6 cups of water
Icing sugar
Rosewater
1 sacket gelatine
Procedure:
Mix all ingredients in a saucepan and bring to the simmer. Simmer until mixture becomes thick and smooth. Pour mixture into a baking pan and when cool place it in the fridge for 7 hours. Remove from fridge, cut in square pieces of medium size, having in mind that each piece is a serving, and roll each piece in icing sugar.
2 kg sugar
1,5 cup corn flour
Pinch of mastic powder
Pinch of vanilla
6 cups of water
Icing sugar
Rosewater
1 sacket gelatine
Procedure:
Mix all ingredients in a saucepan and bring to the simmer. Simmer until mixture becomes thick and smooth. Pour mixture into a baking pan and when cool place it in the fridge for 7 hours. Remove from fridge, cut in square pieces of medium size, having in mind that each piece is a serving, and roll each piece in icing sugar.
GHALAKTOBOUREKO (MILK PIE)
Ingredients:
6 eggs
3/4 cup honey
1 1/2 cups cream of wheat (rice flour or fine semolina may also be used)
7 cups milk
1 Tbs lemon juice
3 Tbs butter
1 1/2 lbs pastry sheets (phyllo)
Vegetable or butter spray
1 1/2 cups honey
1 cup water
1 Tbs lemon juice
Procedure:
Beat the eggs with the sugar until thick. Add milk, cream of wheat, and flavoring. Cook over low heat until mixture thickens stirring continuously. Remove from heat; add 3 Tbs butter. Coat 9x12x2 baking pan with cooking/butter spray and lay 2/3 of pastry sheets, spraying each with butter spray. The edges of the pastry sheets should come up above the top of the pan. Spread milk mixture over pastry sheets and turn in the edges of the phyllo over the mixture. Cover with the remaining pastry sheets, spraying between each sheet. Spray top. Cut through the first 3 pastry sheets in 3 inch squares and sprinkle with water. Bake in a moderate oven for 45 minutes. Allow to cool. Boil the sugar, water and lemon juice for 5 minutes. Pour lukewarm syrup over ghalatoboureko. Can be served warm or cool.
6 eggs
3/4 cup honey
1 1/2 cups cream of wheat (rice flour or fine semolina may also be used)
7 cups milk
1 Tbs lemon juice
3 Tbs butter
1 1/2 lbs pastry sheets (phyllo)
Vegetable or butter spray
1 1/2 cups honey
1 cup water
1 Tbs lemon juice
Procedure:
Beat the eggs with the sugar until thick. Add milk, cream of wheat, and flavoring. Cook over low heat until mixture thickens stirring continuously. Remove from heat; add 3 Tbs butter. Coat 9x12x2 baking pan with cooking/butter spray and lay 2/3 of pastry sheets, spraying each with butter spray. The edges of the pastry sheets should come up above the top of the pan. Spread milk mixture over pastry sheets and turn in the edges of the phyllo over the mixture. Cover with the remaining pastry sheets, spraying between each sheet. Spray top. Cut through the first 3 pastry sheets in 3 inch squares and sprinkle with water. Bake in a moderate oven for 45 minutes. Allow to cool. Boil the sugar, water and lemon juice for 5 minutes. Pour lukewarm syrup over ghalatoboureko. Can be served warm or cool.
Artichoke moussaka
Ingredients:
15 artichokes
1 bunch spring onions, finely chopped
1 bunch dill, finely chopped
1/2 kg minced meat (pork or beef)
2 spoons butter
1 tomato, not to ripe
3 lemons
Some oil
For the cream:
1 lt warm milk
8 spoons flour
2 eggs
4-5 spoons butter
Piquant kefalotyri chese, grated
Some grated hard tack
Procedure:
Clean the artichokes. Slice the stem of the artichokes and remove the outer leaves, which are hard in texture. Rub each artichoke with the lemon and put all of them in a saucepan full of salted water. Boil them and when they are ready remove from heat and drain. Prepare the minced meat. Heat the oil in a saucepan, roast the onions, add the butter and the minced meat. Stir well. Add some water and the tomato and simmer until all water is absorbed. When ready remove from heat and add half of the dill. Cut the artichokes in pieces and spread them in a baking pan along with the minced meat. Then, prepare the cream as the following instructions indicate: Heat the butter in a saucepan and add the flour. Add gradually the warm milk and stir until the cream thickens. This is the procedure for making the bechamel sauce, which is used as topping in moussaka and pasticio. Do not let the cream boil. Remove from heat. Beat the eggs well and add them with half of the cheese and the rest of the dill Spread the cream on top of the artichokes and the minced meat. Pour over the rest of the cheese and the hard tack and add also some pieces of fresh butter. Bake the moussaka in 200 C until it takes a brown color.
15 artichokes
1 bunch spring onions, finely chopped
1 bunch dill, finely chopped
1/2 kg minced meat (pork or beef)
2 spoons butter
1 tomato, not to ripe
3 lemons
Some oil
For the cream:
1 lt warm milk
8 spoons flour
2 eggs
4-5 spoons butter
Piquant kefalotyri chese, grated
Some grated hard tack
Procedure:
Clean the artichokes. Slice the stem of the artichokes and remove the outer leaves, which are hard in texture. Rub each artichoke with the lemon and put all of them in a saucepan full of salted water. Boil them and when they are ready remove from heat and drain. Prepare the minced meat. Heat the oil in a saucepan, roast the onions, add the butter and the minced meat. Stir well. Add some water and the tomato and simmer until all water is absorbed. When ready remove from heat and add half of the dill. Cut the artichokes in pieces and spread them in a baking pan along with the minced meat. Then, prepare the cream as the following instructions indicate: Heat the butter in a saucepan and add the flour. Add gradually the warm milk and stir until the cream thickens. This is the procedure for making the bechamel sauce, which is used as topping in moussaka and pasticio. Do not let the cream boil. Remove from heat. Beat the eggs well and add them with half of the cheese and the rest of the dill Spread the cream on top of the artichokes and the minced meat. Pour over the rest of the cheese and the hard tack and add also some pieces of fresh butter. Bake the moussaka in 200 C until it takes a brown color.
Ancient cooked tuna
Ingredients:
8 tablespoons olive oil
8 leek cut in rounds
8 celery sticks finely chopped
1 full teaspoon rosemary
1 full teaspoon thyme
salt and pepper
half of a medium sized cucumber cut in rounds
2 1/2 cups water
2 1/2 cups dry white wine
6 pieces of tuna
Procedure:
Heat the oil in a large saucepan and saute the leeks and the celery until soft. Add the herbs, the cucumber, the water, and the wine. Mix well and put the tuna slices on top of the vegetables. Cover the pan and boil on a low heat for 30 - 45 minutes, according to the thickness of the tuna. Serve with rice and a green tossed salad.
8 tablespoons olive oil
8 leek cut in rounds
8 celery sticks finely chopped
1 full teaspoon rosemary
1 full teaspoon thyme
salt and pepper
half of a medium sized cucumber cut in rounds
2 1/2 cups water
2 1/2 cups dry white wine
6 pieces of tuna
Procedure:
Heat the oil in a large saucepan and saute the leeks and the celery until soft. Add the herbs, the cucumber, the water, and the wine. Mix well and put the tuna slices on top of the vegetables. Cover the pan and boil on a low heat for 30 - 45 minutes, according to the thickness of the tuna. Serve with rice and a green tossed salad.
Almond rolls
Ingredients:
Filling:
1 kg almond kernel, thickly grated
4-5 spoons sugar
5 spoons hard tack (finely grated rusk)
1 nutmeg, grated
Syrup:
1 kg sugar
3 glasses water
lemon peel of one lemon
Juice of one lemon
A pinch of vanilla powder
Dough:
2 glasses water
2 cups oil
Flour, as much as it takes to make an elastic dough
A pinch of salt
Procedure:
Prepare the dough by mixing all the appropriate ingredients. Mould until an elastic dough is prepared. Then roll out the dough and make a thin filo sheet. Mix all the ingredients for the filling. Then dredge the filling over the filo sheet and roll the filo sheet to make a cylinder, which will have the filling on its center. Cut the cylinder in even pieces and pour over each piece a spoon of heated oil. Bake in moderate temperature until golden. In the meantime prepare a cold syrup by mixing all its ingredients. When the sweet is baked remove from the oven and pour the syrup over it , cold as it is.
Filling:
1 kg almond kernel, thickly grated
4-5 spoons sugar
5 spoons hard tack (finely grated rusk)
1 nutmeg, grated
Syrup:
1 kg sugar
3 glasses water
lemon peel of one lemon
Juice of one lemon
A pinch of vanilla powder
Dough:
2 glasses water
2 cups oil
Flour, as much as it takes to make an elastic dough
A pinch of salt
Procedure:
Prepare the dough by mixing all the appropriate ingredients. Mould until an elastic dough is prepared. Then roll out the dough and make a thin filo sheet. Mix all the ingredients for the filling. Then dredge the filling over the filo sheet and roll the filo sheet to make a cylinder, which will have the filling on its center. Cut the cylinder in even pieces and pour over each piece a spoon of heated oil. Bake in moderate temperature until golden. In the meantime prepare a cold syrup by mixing all its ingredients. When the sweet is baked remove from the oven and pour the syrup over it , cold as it is.
Greek Chicken Pie (Kotopita)
Ingredients:
1 x two and a quarter pounds (1 kilo) chicken, cleaned and washed
1 lb. (450g) shortcrust pastry
1 medium onion
salt and pepper
2 eggs, beaten
1 cup of butter
parsley, finely chopped
1 cup of kefalograviera cheese, or a hard strong cheese
Procedures:
1. Boil the chicken in salted water with the onion until tender, making sure that a cupful of the chicken broth remains at the end of boiling # Remove the chicken and when cooled, remove skin and bones and cut the meat into small pieces # Mix the chicken meat with the eggs, parsley, pepper and the cheese, then add the juice from the boiled chicken # Lightly fry the softened onion and add to the mixture # Butter a medium-sized baking tin then line it with most of the pastry, leaving enough to cover the pie # Make sure the pastry in the tin is well greased then spread the mixture evenly on it # Place knobs of butter at various points on top of the mixture
2. Cover the mixture with the remaining pastry, buttering the outside of it # Bake the pie in a moderate oven for 50-60 minutes or until the pie is golden in colour.
1 x two and a quarter pounds (1 kilo) chicken, cleaned and washed
1 lb. (450g) shortcrust pastry
1 medium onion
salt and pepper
2 eggs, beaten
1 cup of butter
parsley, finely chopped
1 cup of kefalograviera cheese, or a hard strong cheese
Procedures:
1. Boil the chicken in salted water with the onion until tender, making sure that a cupful of the chicken broth remains at the end of boiling # Remove the chicken and when cooled, remove skin and bones and cut the meat into small pieces # Mix the chicken meat with the eggs, parsley, pepper and the cheese, then add the juice from the boiled chicken # Lightly fry the softened onion and add to the mixture # Butter a medium-sized baking tin then line it with most of the pastry, leaving enough to cover the pie # Make sure the pastry in the tin is well greased then spread the mixture evenly on it # Place knobs of butter at various points on top of the mixture
2. Cover the mixture with the remaining pastry, buttering the outside of it # Bake the pie in a moderate oven for 50-60 minutes or until the pie is golden in colour.
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