Greek Recipes!
May. 11th, 2007 05:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
averygoodun42These are recipes I want to keep handy just in case Mum doesn't let me have the entire cookbook. ;-)
From “Easy Greek Style Cookery” by Australian Women’s Weekly home library
Just about every savory recipe in here needs more garlic than is called for. The Greeks, as I recall, are not shy about using garlic or any other seasoning. Most of these recipes I have not tried, so if you see something off, or know of an improved recipe, please let me know!
Chicken Soup with Egg and Lemon
The reserved chicken in this recipe can be frozen and used in the creamy chicken pie recipe.
1.4 kg chicken
4 litres (16 cups) water
2 black peppercorns
1 medium carrot, chopped
1 medium onion, chopped
1 stick celery, chopped
½ cup short grained rice
salt, pepper
2 eggs
¼ cup lemon juice
Combine chicken, water, peppercorns, carrot and celery in large pan. Simmer, covered, 2 hours.
Remove chicken from pan, reserve for another use. Strain stock through sieve; discard vegetables. Cool stock, cover, refrigerate overnight. Skm fat from stock. You will need 2.25 litres (9 cups) stock.
Bring stock to boil in pan, add rice, cook, partly covered, about 15 minutes or until rice is tender, stirrig occasionally. Add salt and pepper to taste.
Just before serving, whisk eggs and juice in bowl util frothy. Gradually whisk in 2 cups of the hot stock. Whisk egg and lemon mixture into remaining hot stock and rice mixture, whisk over heat utntil heated through; do not boil.
Soup best made just before serving; stock can be made 2 days ahead. Store covered in the fridge. The stock is freezable, and it can be reheated in the microwave.
Zucchini Fritters with Yogurt Dip Kolokithokeftethes me Tzatziki
5 large zucchini, grated
1 medium onion, grated
½ cup plain flour
3 eggs, lightly beaten
1 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
salt, pepper
oil for shallow frying
Yogurt Dip:
¾ cup plain yogurt
1 small green cucumber, seeded, grated
1 clove garlic, crushed
1 tbsp chopped fresh mint
2 tsp lemon juice
Combine zucchini, onion, flour, eggs, herbs and salt and pepper to taste in bowl. Shallow fry level ¼ cup of mixture in hot oil until lightly browned undereath; flatten slightly. Turn fritters, cook until well browned on other side and cooked through; drain on absorbant paper. Serve fritters with yogurt dip.
Yogurt Dip:
Combine all ingredients, mix well.
Um… There are better recipes for the tzatziki elsewhere. I believe. First, it requires straining the yogurt (preferably overnight), a little bit more garlic (though be careful not to add too much! It is possible - and that’s coming from a garlic lover), and… something else.
Vine Leaves with Pine Nuts and Currants Dolmathakia Lathera
300g packet vine leaves in brine
1 tbsp lemon juice
¾ cup water
1 tbsp olive oil
Filling:
¼ cup olive oil
1 medium onion, finely chopped
2 tbsp pine nuts
½ cup short grain rice
2 tbsp currants
½ cup water
2 tbsp chopped fresh parsley
Filling: Heat oil in pan, add onion; cook, stirring, until soft. Add nuts,and cook, stirring, until lightly browned. Stir in rice and currants, mix well to coat rice in oil. Add water and simmer, covered, over low heat about 10 minutes or until liquid is absorbed. Remove pan from heat and cool. Stir in parsley.
Rinse grape leaves under cold water; drain well. Place leaves vein side up on bench, place 2 level teaspoons of filling on each leaf, roll up firmly, folding in sides to enclose filling.
Place rolls in single layer in heavy-based pan, add juice, water and oil. Place a plate on top of rolls to keep them in position durig cooking. Simmer, covered, 1 hour.
Recipe can be made 4 days ahead of time. Store in fridge, covered.
Rice with Leek and Silverbeet Spanakorizo
¼ cup olive oil
1 large leek, sliced
2 cloves garlic, crushed
1 ½ cups short grained rice
3 cups water
1 bunch silverbeet (white chard)
2 tbsp lemon juice
¼ cup chopped fresh parsley
salt, pepper
Heat oil in pan, add leek and garlic; cook, stirring, until leek is soft. Add rice, stir and simmer, covered with tight fitting lid, over low heat for 15 minutes. Remove pan from heat and stand, covered, 5 minutes.
Remove silverbeet leaves from stalks, discard stalks*. Slice leaves thinly; wash well. Place silverbeet in separate pan, simmer, covered, few minutes or until just limp (probably about 2 minutes, maybe less); drain.
Stir silverbeet, juice and parsley into rice; add salt and pepper to taste.
*Stalks are delicious if chopped up and steamed for a few minutes, then tossed with olive oil and lemon juice. No need to waste them.
Beetroot Salad with Garlic Sauce Bantzaria Salata me Skorthalia
8 medium fresh beets with leaves
2 tbsp olive oil
1 tbsp lemon juice
salt, pepper
Garlic Sauce:
2 medium potatoes
6 cloves garlic, crushed
2 slices white bread
1/3 cup olive oil
1 tbsp lemon juice
1 tbsp white wine vinegar
salt, pepper
Wash beets ad leaves very thoroughly. Cut off leaves; reserve. Add unpeeled beets to large pan of boiling water. Boil, uncovered, about 15 minutes or until tender. Drain, rinse under cool water and drain well. Peel beets while warm (skin should slide off with minimal pressure); cut into wedges.
Heat oil in pan, add reserved leaves, cook, stirring, a few minutes or until leaves are just wilted. Add juice, beets and salt and pepper. Stir until combined. Transfer mixture to bowl. Chill.
Garlic sauce: Boil, steam or microwave potatoes until tender; drain; mash potatoes in a bowl. Press potato through fine sieve to remove any lumps. Combine potato and garlic in bowl; mix well.
Trim crusts from bread. Soak bread inn cold water 2 minutes; drain, squeeze water from bread. Add bread to potato mixture, beati guntil smooth. Gradually add combined oil, juice and vinegar with salt and pepper to taste; beat until smooth.
This is one of the few recipes I think I have tried, and it is so very good.
Cauliflower with Fresh Herb Vinaigrette Kounoupithi me Aromatica
1 medium cauliflower
3/4 cup olive oil
1/4 cup white wine vinegar
1 tbsp lemon juice
2 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
salt, pepper
Cut cauliflower into small flowerets. Boil, steam or microwave cauliflower until just tender; rinse under cold water and drain.
Combine oil, vinegar, juice and herbs in bowl, adding salt and pepper to taste. Mix well. Pour dressing over cauliflower in bowl; mix well, cover and refrigerate until cold.
Cold Lentil Salad Salata Faki
2 cloves
1 medium onion
1 cup brown lentils
1 bay leaf
1 tsp salt
5 cups water
½ cup olive oil
1/3 cup white wine vinegar
2 tsp dried oregano leaves
2 green shallots, chopped
2 sticks celery, finely chopped
6 lettuce leaves
Press cloves into onion. Combine onion, lentils, bay leaf, salt and water in pan. Simmer, uncovered, about 20 minutes or until lentils are just tender. Drain, discard onion and bay leaf.
Transfer hot lentils to bowl, stir in combined oil, vinegar and oregano. Cool, cover, refrigerate until cold.
Stir in shallots and celery; mix wel. Place lettuce in bowl and top with lentil mixture.
Braised Vegetables Yachni
¼ cup olive oil
2 large onions, chopped
1 clove garlic, crushed
5 medium tomatoes, chopped
3 medium potatoes, quartered
¾ cup tomato puree
1 cup water
250g okra
300g brean beans
½ medium cauliflower, chopped
2 tbsp chopped fresh flat leafed parsley
½ tsp sugar
salt, pepper
Heat oil in pan, add onions and garlic; cook, covered, over low heat, stirring occasionally until onions are very soft.
Add tomatoes to pan, simmer, covered, about 10 minutes or until soft. Add potatoes, puree, water, okra and beans. Simmer, covered, 15 miutes.
Add cauliflower and simmer, covered, until potoatoes and cauliflower are tender. Stir in remainig ingredients, stirring until hot.
Zucchini would make a nice replacement for the okra.
Spaghetti with Chick Peas and Spinach Makaronia me Revithia ke Spanaki
1 cup dried chick peas
250g spaghetti pasta
1 cup olive oil
1 medium red Spanish onion, sliced
3 cloves garlic, crushed
1 bunch English spinach, finely shredded
3 tsp grated lemon rind
2 tbsp lemon juice
3 medium tomatoes, peeled, seeded, sliced
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
salt, pepper
Place peas in bowl, cover well with water, cover and astand overnight. Drain peas, place in pan, cover well with water and simmer, uncovered, about 20 minutes or until tender. Drain pease, rinse under cold water and drain. Cook pasta, drain and rinse under cold water. Drain.
Heat ¼ cup of the oil in pan. Add onion and garlic and cook, stirring, until onion is soft. Add spinach, stir over heat a few minutes or until just wilted.
Stir remaining oil, rind, juice, tomatoes, peas and pasta. Stir until hot. Stir in herbs and salt and pepper to taste.
Would be just as good (if not better) with chard instead of spinach.
Creamy Chicken Pie Kotopita
60g butter
4 bacon rashers, chopped
6 green shallots, chopped
2 cloves garlic, crushed
2 tbsp plain flour
1 1/2 cups milk
3 1/2 cup chopped cooked chicken
1/3 cup grated parmesan cheese
2 eggs, lightly beaten
10 sheets fillo pastry
80g butter, melted
Lightly grease 23cm pie dish. Heat butter in pan, add bacon, shallots and garlic. Cook, stirring, until bacon is crisp. Add flour and stir until combined. Remove from heat, gradually stir in milk. Stir over heat until mixture boils and thickens; cool. Stir in chicken, cheese and eggs.
To revent pstry from dryng out, cover with a damp tea-towel until ready to use. Layer two sheets of pastry together, brushing each with a little extra butter. Fold layered sheets in half lengthways, place in prepared dish with edges overhanding. Repeat with another 6 pastry sheets and more extra butter, overlapping strips clockwise around dish until covered.
Spoon chicken mixture into dish and fold overhanging edge back onto filling; brush all over with more butter.
Layer remaining 2 pastry sheets with more butter, fold in half crossways, buttered sides together. Place pastry on top of pie then trim the edge. Brush top lightly with more butter and bake in a moderate oven about 35 minutes or until browned and heated through. Cover with foil if pie begins to over-brown.
Pastitso
250g macaroni
2 eggs, lightly beaten
¾ cup grated parmesan cheese
2 tbsp stale breadcrumbs
Meat Sauce:
2 tbsp olive oil
2 medium onions, chopped
750g minced beef
425g can tomatoes
1/3 cup tomato paste
½ cup water
¼ cup dry white wine
1 tsp beef stock powder
½ tsp ground cinnamon
1 egg lightly beaten
Topping:
90g butter
½ cup plain flour
3 ½ cups milk
1 cup grated parmesan
2 egg yolks
Meat sauce: Heat oil in pa, add onions and beef; cook, stirring, until beef is well browned. Stir in undrained crushed tomatoes, paste, water, wine, stock powder and cinnamon. Simmer, uncovered, until thick. Cool then stir in egg.
Grease shallow ovenproof dish. Cook pasta; drain. Combine hot pasta, eggs ad cheese in bowl; mix well. Press pasta over base of prepared pan.
Topping: Melt butter in pan, add flour, stir over heat until bubbling, remove from heat and gradually stir in milk. Stir over heat until sauce boils and thickens, stir in cheese; cool slightly. Stir in egg yolks.
Bake in moderate oven till browned and heated through.
Zucchini and Eggplant Little Shoes Papoutsakia
6 medium zucchini
6 medium lady-finger eggplants
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, crushed
400g minced beef
425g can tomatoes
¼ cup tomato paste
1 cup beef stock
1/3 cup short graied rice
2 tbsp chopped fresh parsley
salt, pepper
½ cup grated parmesan cheese
Sauce:
30g. butter
1 ½ tbsp plain flour
1 cup milk
1 egg, slightly beaten
pinch ground nutmeg
Cut zucchini and eggplant in half lengthwise, scoop out pulp with spoon, leaving thin shells. Chop pulp fiely.
Heat oil in pan, add onion and garlic and cook, stirring, until well browned. Add chopped pulp, undrained crushed tomoatoes, combined paste and stock. Bring to a boil, stir in rice, simmer, uncovered, about 15 miutes or until rice is tender and mixture is thick. Stir in parsley, salt and pepper to taste.
Place zucchini and eggplant shells on oven trays, fill with meat mixture. Spoon sauce over mince m ixture, sprinkle with cheese. Bake in moderate oven about 35 minutes or until vegetables are tender and tops are lightly browned.
Sauce: Melt butter in pan, add flour, cook, stirring, until mixture is dry and grainy. Remove from heat and gradually stir in milk. Stir over heat until mixture boils and thickens. Cool, stir in egg ad nutmeg.
Braised Beef and Onions Stifatho
1 kg round steak
30g butter
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, crushed
6cm piece orange rind
410g can of tomatoes
½ cup dry red wine
2 tbsp white vinegar
¼ tsp cinamon
¼ tsp nutmeg
1 tsp sugar
½ cup water
1 tbsp olive oil
500g baby onions
Cut steak into 2cm pieces. Heat half the butter and half the oil in pan, add half the steak, cook, stirring, until browned; remove from pan. Repeat with remaining butter, oil and steak; remove from pan.
Add chopped onion, garlic and rind to same pan. Cook, stirring, until onion is soft. Stir in undrained crushed tomatoes, wine, vinegar, cinamon, nutmeg, sugar, water and steak. Simmer, covered for 1 hour.
Meanwhile, heat extra oil in separate pan, add baby onions and cook until well browned all over (stirring, of course).
Add onions to steak mixture and simmer, covered, further 20 miutes or until steak and onions are tender. Remove lid and simmer further 10 miutes or until thickened slightly; remove rind before serving.
Eggplant Moussaka
2 large eggplants
course cooking salt
¼ cup olive oil
2 tbsp olive oil, extra
1 large onion, chopped
2 cloves garlic, crushed (more like 1 head garlic!)
1 kg minced lamb
425g can tomatoes
2 tbsp tomato paste
½ cup dry red wine
2 tbsp chopped fresh parsley
1 tsp sugar
¼ tsp cinamon
salt, pepper
¼ cupgrated parmesan cheese
½ tsp groud nutmeg
Cut eggplants into 5mm slices, sprinkle with salt, stand 20 minutes. Rinse eggplant under cold water; drain, pat dr with absorbant paper. Place eggplant slices in sigle layer on lightly greased oven trays. Brush with oil and grill on both sides until lightly browned; drain on absorbant paper.
Heat extra oil I pan, add onion and garlic. Cook, stirring, until onion is soft. Add mince and cook, stirring, until mince is browned. Add undrained crushed tomatoes, paste, wine, parsley, sugar and cinnamon with salt and pepper to taste. Simmer, covered, 30 minutes.
Grease ovenproof dish (2.5 quart). Line dish with one third of the eggplant, top with half the meat sauce, then half the remaining eggplant, remaining meat sauce and remaining eggplant.
Spread cheese sauce over eggplant and sprinkle with cheese ad nutmeg. Bake, uncovered, in moderate oven about 45 minute or until lightly browned.
Cheese Sauce:
125g butter
2/3 cup plain flour
4 cups milk
½ cup grated parmesan cheese
2 eggs
Melt butter in pan, stir in flour, stir over heat until bubbling. Remove from heat, gradually stir in milk and stir over heat until mixture boils and thickens. Remove from heat, stir in cheese. Cool slightly, stir in eggs, mix until smooth.
Roast Garlic Lamb with Lemon Potatoes Arni Lemonato me Patates
½ cup olive oil
2 tbsp grated lemon rid
2 tbsp lemon juice
2 tbsp dry white wine
2 tsp seasoned pepper
2 tbsp chopped fresh thyme
2kg leg of lamb
2 cloves of garlic, sliced
1 tbsp fresh rosemary leaves
Lemon Potatoes:
12 medium old potatoes
¼ cup olive oil
1/3 cup lemon juice
1 ½ tbsp grated lemon rind
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
1 ½ tsp cracked black peppercorns
salt
Combine oil, rind, juice, wine, pepper and thyme in jug; mmix well. Trim excess fat from lamb. Using point of knife, make icisions evenly over top of lamb leg. Place a slice of garlic and some of the rosemary leaves in each icision. Pour oil mixture over lamb, cover and refrigerate, turnig lamb occasionally, for 3 hours or overnight.
Drain lamb, reserve marinade. Place lamb in large baking dish and bake, uncovered, in moderately hot oven 40 minutes. Add lemon potatoes, bake further 50 minutes, turning occasionally or until lamb and potatoes are teder.
Remove lamb from baking dish, cover, keep warm. Drain juices from pan; reserve juices. Return potatoes to very hot ove, bake further 20 minutes or until potatoes are browned and crisp. Heat reserved marinade and reserved juices I pan, bring to boil and serve with sliced lamb and lemon potatoes.
Lemon Potatoes:
Cut potatoes into 3cm pieces, place in bowl, pour over combined ingrediets; mix well.
Honey Cookies Melomakarona
125g butter
2 tsp grated lemon rind
1/3 cup castor sugar
1/3 cup oil
2 cups plain flour
1 cup self-rising flour
¼ cup chopped walnuts
2/3 cup orange juice
1 cup honey
2 tbsp chopped walnuts, extra
2 tsp sesame seeds
Cream butter, rind and sugar in large bowl until combined. Gradually beat in oil, beat until mixture is light and fluffy.
Stir in sifted flours, nuts and juice in 2 batches. Mix to a soft dough.
Roll level tablespoons of mixture into egg shapes, place on lightly greased oven trays, flatten slightly. Mark biscuits lightly with fork tines. Bake in moderate oven about 20 minutes or until browned. Stand biscuits on oven trays 5 minutes before placing on wire rack to cool.
Heat honey in pan until just warm; dip biscuits in hoey to coat then place on wire rack over tray and sprinkle with combied extra nuts and seeds.
Makes about 40.
Halva
125g butter
1 cup semolina
2 tbsp slivered almonds
2 ½ cup water
1 cup castor sugar
1 tsp cinnamon
Heat butter in pan, add semolina and nuts and cook, stirring constantly, about 5 minutes or until semolina is lightly browned. Remove pan from heat.
Combine water and sugar in pan and stir over heat without boiling until sugar is dissolved. Bring to boil, simmer, uncovered, without stirring, 5 minutes. Gradually stir hot syrup into semolina mixture; add cinnamon and stir over low heat until smooth and bubbling. Cook, stirring, further 2 minutes.
Remove from heat, cover pan with folded tea-towle, then lid; let stand 15 minutes.
Grease base of 20 cm roud cake pan, cover base with baking powder, grease paper. Spread mixture evenly ito pan. Place pan on wire rack and stand 5 minutes. Tunr halva onto serving plate. Cut into wedges to serve.
Almond Pears Amigthalota
3 cups blanched almonds
¾ cup castor sugar
½ cup semolina
3 egg whites, lightly beaten
2 tbsp orange flower water
35 cloves, approx.
icing sugar
Process nuts until fine, transfer nuts to bowl. Stir in castor sugar, semolina, egg whites and orange flower water; mix to a smooth stiff paste. Add a little extra semolina if the paste is too sticky.
Shape level tablespoons of almond mixture into pear shapes. Insert a clove in the top of each pear. Place on lightly greased oven trays and bake in a moderate oven about 12 minutes or until lightly colored.
Transfer almond pears to shallow tray covered with waxed paper; dust heavily with icing sugar while warm.
Custard Slice Galaktoboureko
¼ cup semolina
1 ½ cups castor sugar
¼ cup cornflour
6 eggs, lightly beaten
1 tsp grated lemon rind
4 cups milk
½ cup semolina, extra
12 sheets fillo pastry
125g ghee, melted
Syrup:
1 medium lemon
1 ½ cups castor sugar
¾ cup water
1 cinnamon stick
Combine semolina, sugar, cornflour, eggs and rind in bowl and whisk until thick and combined. Bring milk to a boil in pan; gradually whisk hot milk into egg mixture. Return mixture to pan.
Stir over heat until mixture begins to thicken; gradually add extra semolina, stir until thick but do not boil. Cool slightly.
Lightly grease 22cm x 30 cm ovenproof dish (2.5 qt). Cover pastry with damp tea-towel to prevent drying out until you are ready to use it. Brush a pastry sheet with ghee, place into dish so that the edges overhang sides. Repeat with 5 more pastry sheets and ghee, allowing pastry to overhang oppostie sides of dish.
Pour custard mixture evenly into pastry case. Layer remaining sheets of pastry with ghee and place on top of custard, trim overlapping edges of pastry. Fold ends inside dish to enclose filling.
Brush with remaining ghee. Using sharp knife, score pastry diagonally, cutting through only one layer of pastry. Bake ina moderate oven about 45 minutes or until custard is set. Pour cold syrup evenly over hot pastry. Cool in dish before cutting.
Syrup: Using a vegetable peeler, peel rind thinly from half the lemon. Combine sugar and water in pan. Stir over heat without boiling until sugar is dissolved. Add rind and cinnamon and simmer, uncovered, without stirring 2 minutes. Cool then discard rind.
Store covered in the fridge for up to 2 days.
From “Easy Greek Style Cookery” by Australian Women’s Weekly home library
Just about every savory recipe in here needs more garlic than is called for. The Greeks, as I recall, are not shy about using garlic or any other seasoning. Most of these recipes I have not tried, so if you see something off, or know of an improved recipe, please let me know!
Chicken Soup with Egg and Lemon
The reserved chicken in this recipe can be frozen and used in the creamy chicken pie recipe.
1.4 kg chicken
4 litres (16 cups) water
2 black peppercorns
1 medium carrot, chopped
1 medium onion, chopped
1 stick celery, chopped
½ cup short grained rice
salt, pepper
2 eggs
¼ cup lemon juice
Combine chicken, water, peppercorns, carrot and celery in large pan. Simmer, covered, 2 hours.
Remove chicken from pan, reserve for another use. Strain stock through sieve; discard vegetables. Cool stock, cover, refrigerate overnight. Skm fat from stock. You will need 2.25 litres (9 cups) stock.
Bring stock to boil in pan, add rice, cook, partly covered, about 15 minutes or until rice is tender, stirrig occasionally. Add salt and pepper to taste.
Just before serving, whisk eggs and juice in bowl util frothy. Gradually whisk in 2 cups of the hot stock. Whisk egg and lemon mixture into remaining hot stock and rice mixture, whisk over heat utntil heated through; do not boil.
Soup best made just before serving; stock can be made 2 days ahead. Store covered in the fridge. The stock is freezable, and it can be reheated in the microwave.
Zucchini Fritters with Yogurt Dip Kolokithokeftethes me Tzatziki
5 large zucchini, grated
1 medium onion, grated
½ cup plain flour
3 eggs, lightly beaten
1 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
salt, pepper
oil for shallow frying
Yogurt Dip:
¾ cup plain yogurt
1 small green cucumber, seeded, grated
1 clove garlic, crushed
1 tbsp chopped fresh mint
2 tsp lemon juice
Combine zucchini, onion, flour, eggs, herbs and salt and pepper to taste in bowl. Shallow fry level ¼ cup of mixture in hot oil until lightly browned undereath; flatten slightly. Turn fritters, cook until well browned on other side and cooked through; drain on absorbant paper. Serve fritters with yogurt dip.
Yogurt Dip:
Combine all ingredients, mix well.
Um… There are better recipes for the tzatziki elsewhere. I believe. First, it requires straining the yogurt (preferably overnight), a little bit more garlic (though be careful not to add too much! It is possible - and that’s coming from a garlic lover), and… something else.
Vine Leaves with Pine Nuts and Currants Dolmathakia Lathera
300g packet vine leaves in brine
1 tbsp lemon juice
¾ cup water
1 tbsp olive oil
Filling:
¼ cup olive oil
1 medium onion, finely chopped
2 tbsp pine nuts
½ cup short grain rice
2 tbsp currants
½ cup water
2 tbsp chopped fresh parsley
Filling: Heat oil in pan, add onion; cook, stirring, until soft. Add nuts,and cook, stirring, until lightly browned. Stir in rice and currants, mix well to coat rice in oil. Add water and simmer, covered, over low heat about 10 minutes or until liquid is absorbed. Remove pan from heat and cool. Stir in parsley.
Rinse grape leaves under cold water; drain well. Place leaves vein side up on bench, place 2 level teaspoons of filling on each leaf, roll up firmly, folding in sides to enclose filling.
Place rolls in single layer in heavy-based pan, add juice, water and oil. Place a plate on top of rolls to keep them in position durig cooking. Simmer, covered, 1 hour.
Recipe can be made 4 days ahead of time. Store in fridge, covered.
Rice with Leek and Silverbeet Spanakorizo
¼ cup olive oil
1 large leek, sliced
2 cloves garlic, crushed
1 ½ cups short grained rice
3 cups water
1 bunch silverbeet (white chard)
2 tbsp lemon juice
¼ cup chopped fresh parsley
salt, pepper
Heat oil in pan, add leek and garlic; cook, stirring, until leek is soft. Add rice, stir and simmer, covered with tight fitting lid, over low heat for 15 minutes. Remove pan from heat and stand, covered, 5 minutes.
Remove silverbeet leaves from stalks, discard stalks*. Slice leaves thinly; wash well. Place silverbeet in separate pan, simmer, covered, few minutes or until just limp (probably about 2 minutes, maybe less); drain.
Stir silverbeet, juice and parsley into rice; add salt and pepper to taste.
*Stalks are delicious if chopped up and steamed for a few minutes, then tossed with olive oil and lemon juice. No need to waste them.
Beetroot Salad with Garlic Sauce Bantzaria Salata me Skorthalia
8 medium fresh beets with leaves
2 tbsp olive oil
1 tbsp lemon juice
salt, pepper
Garlic Sauce:
2 medium potatoes
6 cloves garlic, crushed
2 slices white bread
1/3 cup olive oil
1 tbsp lemon juice
1 tbsp white wine vinegar
salt, pepper
Wash beets ad leaves very thoroughly. Cut off leaves; reserve. Add unpeeled beets to large pan of boiling water. Boil, uncovered, about 15 minutes or until tender. Drain, rinse under cool water and drain well. Peel beets while warm (skin should slide off with minimal pressure); cut into wedges.
Heat oil in pan, add reserved leaves, cook, stirring, a few minutes or until leaves are just wilted. Add juice, beets and salt and pepper. Stir until combined. Transfer mixture to bowl. Chill.
Garlic sauce: Boil, steam or microwave potatoes until tender; drain; mash potatoes in a bowl. Press potato through fine sieve to remove any lumps. Combine potato and garlic in bowl; mix well.
Trim crusts from bread. Soak bread inn cold water 2 minutes; drain, squeeze water from bread. Add bread to potato mixture, beati guntil smooth. Gradually add combined oil, juice and vinegar with salt and pepper to taste; beat until smooth.
This is one of the few recipes I think I have tried, and it is so very good.
Cauliflower with Fresh Herb Vinaigrette Kounoupithi me Aromatica
1 medium cauliflower
3/4 cup olive oil
1/4 cup white wine vinegar
1 tbsp lemon juice
2 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
salt, pepper
Cut cauliflower into small flowerets. Boil, steam or microwave cauliflower until just tender; rinse under cold water and drain.
Combine oil, vinegar, juice and herbs in bowl, adding salt and pepper to taste. Mix well. Pour dressing over cauliflower in bowl; mix well, cover and refrigerate until cold.
Cold Lentil Salad Salata Faki
2 cloves
1 medium onion
1 cup brown lentils
1 bay leaf
1 tsp salt
5 cups water
½ cup olive oil
1/3 cup white wine vinegar
2 tsp dried oregano leaves
2 green shallots, chopped
2 sticks celery, finely chopped
6 lettuce leaves
Press cloves into onion. Combine onion, lentils, bay leaf, salt and water in pan. Simmer, uncovered, about 20 minutes or until lentils are just tender. Drain, discard onion and bay leaf.
Transfer hot lentils to bowl, stir in combined oil, vinegar and oregano. Cool, cover, refrigerate until cold.
Stir in shallots and celery; mix wel. Place lettuce in bowl and top with lentil mixture.
Braised Vegetables Yachni
¼ cup olive oil
2 large onions, chopped
1 clove garlic, crushed
5 medium tomatoes, chopped
3 medium potatoes, quartered
¾ cup tomato puree
1 cup water
250g okra
300g brean beans
½ medium cauliflower, chopped
2 tbsp chopped fresh flat leafed parsley
½ tsp sugar
salt, pepper
Heat oil in pan, add onions and garlic; cook, covered, over low heat, stirring occasionally until onions are very soft.
Add tomatoes to pan, simmer, covered, about 10 minutes or until soft. Add potatoes, puree, water, okra and beans. Simmer, covered, 15 miutes.
Add cauliflower and simmer, covered, until potoatoes and cauliflower are tender. Stir in remainig ingredients, stirring until hot.
Zucchini would make a nice replacement for the okra.
Spaghetti with Chick Peas and Spinach Makaronia me Revithia ke Spanaki
1 cup dried chick peas
250g spaghetti pasta
1 cup olive oil
1 medium red Spanish onion, sliced
3 cloves garlic, crushed
1 bunch English spinach, finely shredded
3 tsp grated lemon rind
2 tbsp lemon juice
3 medium tomatoes, peeled, seeded, sliced
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
salt, pepper
Place peas in bowl, cover well with water, cover and astand overnight. Drain peas, place in pan, cover well with water and simmer, uncovered, about 20 minutes or until tender. Drain pease, rinse under cold water and drain. Cook pasta, drain and rinse under cold water. Drain.
Heat ¼ cup of the oil in pan. Add onion and garlic and cook, stirring, until onion is soft. Add spinach, stir over heat a few minutes or until just wilted.
Stir remaining oil, rind, juice, tomatoes, peas and pasta. Stir until hot. Stir in herbs and salt and pepper to taste.
Would be just as good (if not better) with chard instead of spinach.
Creamy Chicken Pie Kotopita
60g butter
4 bacon rashers, chopped
6 green shallots, chopped
2 cloves garlic, crushed
2 tbsp plain flour
1 1/2 cups milk
3 1/2 cup chopped cooked chicken
1/3 cup grated parmesan cheese
2 eggs, lightly beaten
10 sheets fillo pastry
80g butter, melted
Lightly grease 23cm pie dish. Heat butter in pan, add bacon, shallots and garlic. Cook, stirring, until bacon is crisp. Add flour and stir until combined. Remove from heat, gradually stir in milk. Stir over heat until mixture boils and thickens; cool. Stir in chicken, cheese and eggs.
To revent pstry from dryng out, cover with a damp tea-towel until ready to use. Layer two sheets of pastry together, brushing each with a little extra butter. Fold layered sheets in half lengthways, place in prepared dish with edges overhanding. Repeat with another 6 pastry sheets and more extra butter, overlapping strips clockwise around dish until covered.
Spoon chicken mixture into dish and fold overhanging edge back onto filling; brush all over with more butter.
Layer remaining 2 pastry sheets with more butter, fold in half crossways, buttered sides together. Place pastry on top of pie then trim the edge. Brush top lightly with more butter and bake in a moderate oven about 35 minutes or until browned and heated through. Cover with foil if pie begins to over-brown.
Pastitso
250g macaroni
2 eggs, lightly beaten
¾ cup grated parmesan cheese
2 tbsp stale breadcrumbs
Meat Sauce:
2 tbsp olive oil
2 medium onions, chopped
750g minced beef
425g can tomatoes
1/3 cup tomato paste
½ cup water
¼ cup dry white wine
1 tsp beef stock powder
½ tsp ground cinnamon
1 egg lightly beaten
Topping:
90g butter
½ cup plain flour
3 ½ cups milk
1 cup grated parmesan
2 egg yolks
Meat sauce: Heat oil in pa, add onions and beef; cook, stirring, until beef is well browned. Stir in undrained crushed tomatoes, paste, water, wine, stock powder and cinnamon. Simmer, uncovered, until thick. Cool then stir in egg.
Grease shallow ovenproof dish. Cook pasta; drain. Combine hot pasta, eggs ad cheese in bowl; mix well. Press pasta over base of prepared pan.
Topping: Melt butter in pan, add flour, stir over heat until bubbling, remove from heat and gradually stir in milk. Stir over heat until sauce boils and thickens, stir in cheese; cool slightly. Stir in egg yolks.
Bake in moderate oven till browned and heated through.
Zucchini and Eggplant Little Shoes Papoutsakia
6 medium zucchini
6 medium lady-finger eggplants
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, crushed
400g minced beef
425g can tomatoes
¼ cup tomato paste
1 cup beef stock
1/3 cup short graied rice
2 tbsp chopped fresh parsley
salt, pepper
½ cup grated parmesan cheese
Sauce:
30g. butter
1 ½ tbsp plain flour
1 cup milk
1 egg, slightly beaten
pinch ground nutmeg
Cut zucchini and eggplant in half lengthwise, scoop out pulp with spoon, leaving thin shells. Chop pulp fiely.
Heat oil in pan, add onion and garlic and cook, stirring, until well browned. Add chopped pulp, undrained crushed tomoatoes, combined paste and stock. Bring to a boil, stir in rice, simmer, uncovered, about 15 miutes or until rice is tender and mixture is thick. Stir in parsley, salt and pepper to taste.
Place zucchini and eggplant shells on oven trays, fill with meat mixture. Spoon sauce over mince m ixture, sprinkle with cheese. Bake in moderate oven about 35 minutes or until vegetables are tender and tops are lightly browned.
Sauce: Melt butter in pan, add flour, cook, stirring, until mixture is dry and grainy. Remove from heat and gradually stir in milk. Stir over heat until mixture boils and thickens. Cool, stir in egg ad nutmeg.
Braised Beef and Onions Stifatho
1 kg round steak
30g butter
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, crushed
6cm piece orange rind
410g can of tomatoes
½ cup dry red wine
2 tbsp white vinegar
¼ tsp cinamon
¼ tsp nutmeg
1 tsp sugar
½ cup water
1 tbsp olive oil
500g baby onions
Cut steak into 2cm pieces. Heat half the butter and half the oil in pan, add half the steak, cook, stirring, until browned; remove from pan. Repeat with remaining butter, oil and steak; remove from pan.
Add chopped onion, garlic and rind to same pan. Cook, stirring, until onion is soft. Stir in undrained crushed tomatoes, wine, vinegar, cinamon, nutmeg, sugar, water and steak. Simmer, covered for 1 hour.
Meanwhile, heat extra oil in separate pan, add baby onions and cook until well browned all over (stirring, of course).
Add onions to steak mixture and simmer, covered, further 20 miutes or until steak and onions are tender. Remove lid and simmer further 10 miutes or until thickened slightly; remove rind before serving.
Eggplant Moussaka
2 large eggplants
course cooking salt
¼ cup olive oil
2 tbsp olive oil, extra
1 large onion, chopped
2 cloves garlic, crushed (more like 1 head garlic!)
1 kg minced lamb
425g can tomatoes
2 tbsp tomato paste
½ cup dry red wine
2 tbsp chopped fresh parsley
1 tsp sugar
¼ tsp cinamon
salt, pepper
¼ cupgrated parmesan cheese
½ tsp groud nutmeg
Cut eggplants into 5mm slices, sprinkle with salt, stand 20 minutes. Rinse eggplant under cold water; drain, pat dr with absorbant paper. Place eggplant slices in sigle layer on lightly greased oven trays. Brush with oil and grill on both sides until lightly browned; drain on absorbant paper.
Heat extra oil I pan, add onion and garlic. Cook, stirring, until onion is soft. Add mince and cook, stirring, until mince is browned. Add undrained crushed tomatoes, paste, wine, parsley, sugar and cinnamon with salt and pepper to taste. Simmer, covered, 30 minutes.
Grease ovenproof dish (2.5 quart). Line dish with one third of the eggplant, top with half the meat sauce, then half the remaining eggplant, remaining meat sauce and remaining eggplant.
Spread cheese sauce over eggplant and sprinkle with cheese ad nutmeg. Bake, uncovered, in moderate oven about 45 minute or until lightly browned.
Cheese Sauce:
125g butter
2/3 cup plain flour
4 cups milk
½ cup grated parmesan cheese
2 eggs
Melt butter in pan, stir in flour, stir over heat until bubbling. Remove from heat, gradually stir in milk and stir over heat until mixture boils and thickens. Remove from heat, stir in cheese. Cool slightly, stir in eggs, mix until smooth.
Roast Garlic Lamb with Lemon Potatoes Arni Lemonato me Patates
½ cup olive oil
2 tbsp grated lemon rid
2 tbsp lemon juice
2 tbsp dry white wine
2 tsp seasoned pepper
2 tbsp chopped fresh thyme
2kg leg of lamb
2 cloves of garlic, sliced
1 tbsp fresh rosemary leaves
Lemon Potatoes:
12 medium old potatoes
¼ cup olive oil
1/3 cup lemon juice
1 ½ tbsp grated lemon rind
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
1 ½ tsp cracked black peppercorns
salt
Combine oil, rind, juice, wine, pepper and thyme in jug; mmix well. Trim excess fat from lamb. Using point of knife, make icisions evenly over top of lamb leg. Place a slice of garlic and some of the rosemary leaves in each icision. Pour oil mixture over lamb, cover and refrigerate, turnig lamb occasionally, for 3 hours or overnight.
Drain lamb, reserve marinade. Place lamb in large baking dish and bake, uncovered, in moderately hot oven 40 minutes. Add lemon potatoes, bake further 50 minutes, turning occasionally or until lamb and potatoes are teder.
Remove lamb from baking dish, cover, keep warm. Drain juices from pan; reserve juices. Return potatoes to very hot ove, bake further 20 minutes or until potatoes are browned and crisp. Heat reserved marinade and reserved juices I pan, bring to boil and serve with sliced lamb and lemon potatoes.
Lemon Potatoes:
Cut potatoes into 3cm pieces, place in bowl, pour over combined ingrediets; mix well.
Honey Cookies Melomakarona
125g butter
2 tsp grated lemon rind
1/3 cup castor sugar
1/3 cup oil
2 cups plain flour
1 cup self-rising flour
¼ cup chopped walnuts
2/3 cup orange juice
1 cup honey
2 tbsp chopped walnuts, extra
2 tsp sesame seeds
Cream butter, rind and sugar in large bowl until combined. Gradually beat in oil, beat until mixture is light and fluffy.
Stir in sifted flours, nuts and juice in 2 batches. Mix to a soft dough.
Roll level tablespoons of mixture into egg shapes, place on lightly greased oven trays, flatten slightly. Mark biscuits lightly with fork tines. Bake in moderate oven about 20 minutes or until browned. Stand biscuits on oven trays 5 minutes before placing on wire rack to cool.
Heat honey in pan until just warm; dip biscuits in hoey to coat then place on wire rack over tray and sprinkle with combied extra nuts and seeds.
Makes about 40.
Halva
125g butter
1 cup semolina
2 tbsp slivered almonds
2 ½ cup water
1 cup castor sugar
1 tsp cinnamon
Heat butter in pan, add semolina and nuts and cook, stirring constantly, about 5 minutes or until semolina is lightly browned. Remove pan from heat.
Combine water and sugar in pan and stir over heat without boiling until sugar is dissolved. Bring to boil, simmer, uncovered, without stirring, 5 minutes. Gradually stir hot syrup into semolina mixture; add cinnamon and stir over low heat until smooth and bubbling. Cook, stirring, further 2 minutes.
Remove from heat, cover pan with folded tea-towle, then lid; let stand 15 minutes.
Grease base of 20 cm roud cake pan, cover base with baking powder, grease paper. Spread mixture evenly ito pan. Place pan on wire rack and stand 5 minutes. Tunr halva onto serving plate. Cut into wedges to serve.
Almond Pears Amigthalota
3 cups blanched almonds
¾ cup castor sugar
½ cup semolina
3 egg whites, lightly beaten
2 tbsp orange flower water
35 cloves, approx.
icing sugar
Process nuts until fine, transfer nuts to bowl. Stir in castor sugar, semolina, egg whites and orange flower water; mix to a smooth stiff paste. Add a little extra semolina if the paste is too sticky.
Shape level tablespoons of almond mixture into pear shapes. Insert a clove in the top of each pear. Place on lightly greased oven trays and bake in a moderate oven about 12 minutes or until lightly colored.
Transfer almond pears to shallow tray covered with waxed paper; dust heavily with icing sugar while warm.
Custard Slice Galaktoboureko
¼ cup semolina
1 ½ cups castor sugar
¼ cup cornflour
6 eggs, lightly beaten
1 tsp grated lemon rind
4 cups milk
½ cup semolina, extra
12 sheets fillo pastry
125g ghee, melted
Syrup:
1 medium lemon
1 ½ cups castor sugar
¾ cup water
1 cinnamon stick
Combine semolina, sugar, cornflour, eggs and rind in bowl and whisk until thick and combined. Bring milk to a boil in pan; gradually whisk hot milk into egg mixture. Return mixture to pan.
Stir over heat until mixture begins to thicken; gradually add extra semolina, stir until thick but do not boil. Cool slightly.
Lightly grease 22cm x 30 cm ovenproof dish (2.5 qt). Cover pastry with damp tea-towel to prevent drying out until you are ready to use it. Brush a pastry sheet with ghee, place into dish so that the edges overhang sides. Repeat with 5 more pastry sheets and ghee, allowing pastry to overhang oppostie sides of dish.
Pour custard mixture evenly into pastry case. Layer remaining sheets of pastry with ghee and place on top of custard, trim overlapping edges of pastry. Fold ends inside dish to enclose filling.
Brush with remaining ghee. Using sharp knife, score pastry diagonally, cutting through only one layer of pastry. Bake ina moderate oven about 45 minutes or until custard is set. Pour cold syrup evenly over hot pastry. Cool in dish before cutting.
Syrup: Using a vegetable peeler, peel rind thinly from half the lemon. Combine sugar and water in pan. Stir over heat without boiling until sugar is dissolved. Add rind and cinnamon and simmer, uncovered, without stirring 2 minutes. Cool then discard rind.
Store covered in the fridge for up to 2 days.
