Sunday, March 16, 2014
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
Procedures : 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 brea"
150g eye fillet, cooked medium rare and thinly sliced a crisp lettuce torn into bite-sized pieces 120g diced feta cheese 12 black olives 4 anchovy fillets, sliced 2 hard-boiled eggs, quartered 2 Tbs olive oil 2 cloves garlic, crushed 1 Tbs lemon juice ground black pepper 2 Tbs chopped parsley
Procedures : Toss the lettuce, feta, beef and olives in a bowl and decorate with anchovy fillets and hard-boiled egg. Combine the oil, garlic, lemon juice and black pepper and drizzle over the salad. Garnish with chopped parsley"
1/2 cup olive oil. 4 to 6 cloves garlic or to taste 5 slices of bread without the crusts white wine vinegar salt
Procedures : Peel the cloves garlic and live them into some vinegar for 5-6 hours. Then mash them. Soak the bread with water in a bowl and drain it. Mash the bread too. Blend the garlic and bread in blender's bowl, add 2-3 tbls of the vinegar, salt and continue adding the oil in a thin stream. If the sauce seems thick to you, thin out with a little water. Variations: Add if would like, 1/2 cup of choped walnuts to the main recipe. Replace the bread with 5 medium boiled potatoes. (This variation I prefer most). Let your imagination free and create in this recipe as all of us, the greek people. This sauce goes perfect with fried fish, specially codfish or haddock and fried vegetables, as eggplants and zucchinies"
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
Procedures : 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 big potatoes peeled and cut in small cubes 6 frankfurters or other sausage, cut in small pieces 6-7 eggs 1 tea spoon of milk 1 tea spoon of water feta cheese minced with a fork Parmesan a pinch of spearmint salt and pepper
Procedures : Deep fry the potatoes. Meantime in a large frying pan fry the sausages 2 minutes and when almost ready add the feta cheese. When cheese begins to melt in add the fried potatoes. In a bawl add the eggs, the milk, the water, the Parmesan, the spearmint and the salt and pepper. Mix well with a fork and pour mixture on top of the potatoes and sausages in the pan, and fry in medium heat for 5 minutes making holes in the middle to make sure that the egg is cooked. Now here is the tricky part: You want to cook the other side too. So take a big plate, at least slightly bigger than the diameter of your frying pan, and cover your pan. Remove immediately from heat and turn the omelette upside down so that it sits on the plate.Bring the pan back to the heat and push omelette back into the pan so that the previously cooked side is now in top. fry for another 5 minutes or until you judge that your omelette is well cooked. Accompany with salad"
2 1/2tablespoons olive oil 1 fresh chili pepper, seeded and minced, or 1/2 teaspoon red pepper flakes 1 clove garlic, peeled and minced 1 1/2 cups cnunbled soft feta cheese 2 roasted red bell peppers, peeled, cored, seeded and coarsely chopped
Procedures : Heat oil in a small skillet over medium heat. Add chili and cook for 1 minute. Stir in garlic and remove from heat. Let cool slightly. Place the feta and the red peppers in a food processor and process until smooth. Add the chili-oil mixture and process until well combined. Scrape the spread into a bowl and serve. Yield: One and a half cups"
3-4 aubergines 3/4 cup olive oil 1 small grated onion 1 Tbsp. vinegar 1-2 cloves garlic, crushed salt and pepper 1 large tomato, chopped black olives and green peppers (garnish)
Procedures : Wash aubergines, place in baking pan and bake in moderate oven (about 350F) for about one hour or until soft. allow the skin to turn black so as to give a smoky flavour to the salad. Skin aubergines while still hot and shop in small pieces. Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper. Garnish with olives and pepper rings. Serve with roast meat, and grilled or fried fish or as appetizer. Serves six"