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"
6 cups chicken broth 6 Tbsp. rice or orzo 3 eggs juice of 1 large lemon (or more)
Procedures : Bring broth to boil and add rice or orzo. Cover and cook for 20 minutes (rice) or 10 minutes (orzo). While the rice cooks, lightly beat the eggs and the lemon juice together. Remove the broth from heat. Slowly mix about one cup of the hot broth into egg-lemon mixture. Add to the soup gradually while stirring. Serves six"
1 lb lean ground meat 1/4 cup washed, uncooked rice 1 ts salt 2 TB oil grape leaves 1 lb great northern beans, cleaned and soaked overnight in cold water 8 oz can tomato sauce 1 ts salt 1/4 cup oil juice of 1 lemon
Procedures : Mix first four ingredients. Mold into tiny cigar shapes. Roll each securely in a grape leaf. (Roll up once or twice from the bottom of the leaf, fold in the sides, and then roll the rest of the way. Don't roll too tight: the rice will expand some.) Place half of the beans in pressure cooker or large heavy pot with cover. Lay yaprakis on top in one closely-packed layer. Place rest of beans on top. Into water from beans put tomato sauce, salt, oil. Pour carefully into pot. Water should be 1""-1 1/2"" higher than beans. Invert a china plate on top. Cover. In pressure cooker, cook 1 hour. In pot, cook 3 1/2 hours. When beans are tender as butter, squeeze juice of one lemon over all. Serve with rice"
1 cup butter; or margarine 1/2 cup sifted confectioner's sugar 1 egg yolk 1 Tbsp. cognac 2 cups sifted all purpose flour
Procedures : Cream butter or margarine with sugar; add egg yolk and cognac. Mix well. Gradualy add flour; chill 3-4 hours. Shape into 1-inch balls. Insert a whole clove in top of each. Bake on ungreased cookie sheet at 325F for 20-25 minutes. Cool; dust with sifted confectioner's sugar. Makes about 4 dozen cookies"
3 pounds chicken parts 1/2 cup butter 2 tablespoons oregano 2 tablespoons lemon juice 1 medium onion, chopped 1 1/2 pounds tomatoes, peeled and chopped 3 cups long-grain white rice 6 cups chicken stock
Procedures : In a large saucepan melt butter over medium heat and add chicken. Brown on all sides then remove from pan and set aside. Add onion and tomato and saute until onion turns translucent. Stir in oregano and lemon juice. Add rice and stir well to combine and coat all grains of rice. Add chicken stock, stir and return chicken to pot. Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed. Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking"
1 broiler chicken 1 medium onion, chopped fine 1/3 c. olive oil 1 c. manestra(orzo) 1 tsp. cinnamon 1-1/2 c. canned tomatoes 3 c. boilng water salt and pepper to taste
Procedures : Clean chicken and cut into serving pieces. Heat olive oil in pan and brown chicken on both sides. Add onion, cinnamon, tomato and season to taste. Add one cup of water, cover and cook over low flame until chicken is almost done. Remove cover, add pasta and 3 c. of boiling water, adjust seasoning and cook over low flame until pasta is tender. Add more water if needed. Stir occasionally, being very careful not to break up chicken pieces. Stand before serving"
1/2 lb butter softened 6 Tbs. sugar 6 eggs, separated 2 boxes (8.5 oz each) corn muffin mix 1 1/4 cups milk 2 tsp. baking powder dash salt 1/2 to 2 tsp. almond extract 2 1/2 cups water 3 cups sugar 3 thick slices of lemon 1 cinnamon stick
Procedures : Cream butter and then cream in sugar with 6 beaten egg yolks. Add the muffin mix, milk, baking powder, salt and extract. Stir well by hand (not with mixer). Beat egg whites stiff and fold into mixture. Place mixture in a greased 10 x 14 inch pan. Bake on a 350F oven about 40 minutes or tested done. Remove from oven and cool in pan until warm. Cut into squares or diamonds. Pour on hot syrup. Sprinkle with almonds.Garnish with maraschino cherries"
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
Procedures : 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"
1 1/2 lbs. stewing beef, cut in 1 inch pieces (675g) 1 cup chopped onion (250ml) 1 clove garlic, minced 3 tablespoons pure vegetable oil (45ml) 6-oz tomato paste(170g) 1 1/2 cups water (375ml) 1 cup thinly sliced carrots (250ml) 1/4 cup red wine (60ml) 3 tablespoons minced parsley(45ml) 1/2 teaspoon salt (3ml) 1/4 teaspoon pepper (1ml) 2 1/2 cups large corkscrew macaroni (625ml) 1 cup shredded Cheddar cheese (250ml) 1/4 cup butter or margarine
Procedures : In Dutch oven or heavy skillet, cook beef, onion, garlic in oil until beef loses its redness. Stir in next 7 ingredients, cover and simmer 1 hour, stirring occasionally. cook macaroni as package directs. Drain. Toss hot cooked macaroni with cheese and butter. Arrange on large serving platter. Spoon Meat mixture over"
2 cups chicken bouillon 1 cup pearl barley 1 red pepper, cut small thin strips 1/2 cucumber, cut into chunks 1 small onion, thinly sliced 1 large tomato, cut in wedges 1/2 cup pitted black olives 4 cups romaine lettuce, torn 1/2 cup olive oil 3 Tbsp lemon juice 1 garlic clove pressed 1/2 tsp whole oregano 1/4 tsp salt pepper, to taste 1/2 cup feta cheese, crumbled
Procedures : Make up chicken boullion in water and add barley. Bring to a boil, cover, and simmer for 40 minutes until tender. Refrigerate until cool. In the meantime, prepare vegetables and put into a large salad bowl. Add cooled barley. Whisk dressing ingredients together. Drizzle dressing on top, and toss. Top with feta cheese. Chill for several hours before serving"
3 lb salt cod water as needed flour for dipping 1 1/2 cups oil 2 lb onions, sliced 2 lb tomatoes, peeled and strained pepper to taste
Procedures : Cut cod into small pieces. Skin it, and soak overnight in enough water to cover, changing 2 or 3 times. Remove from water; take out bones; rinse and dry fish well. Dip in flour, shaking off excess, and fry in hot oil until golden. In same oil, saute onions until they are soft but not brown. Put them in wide pot, together with oil from the pan and any of the 1 1/2 c. oil not used in the frying. Add tomatoes and pepper. Simmer for 30 - 45 min., or until onions dissolve. Add codfish (and /1/2 cup hot water if needed), cover the pot, and cook for 10 min., until liquid is absorbed and only the oil remains"
4 medium cooking apples 1/4 cup walnuts, chopped (optional) 1/4 cup golden raisins 1 tsp honey 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1 cup water 1 cup honey 1 tsp lemon juice 1 cinnamon stick whipped cream, optional
Procedures : Core apples, being careful not to cut through bottom. Pare 1/2 inch at the stem end. Combine raisins and walnuts, if used, and 1 tsp honey with the ground cinnamon and ground cloves. Fill the center of the apples with this mixture. Place the apples in a 8"" by 8"" baking pan. In a small saucepan combine water, honey, lemon juice and cinnamon stick and bring to a boil. Simmer for 2 minutes. Remove cinnamon stick and pour syrup over apples. Bake in a preheated 375 oven until tender, about 45 minutes, basting occasionally with syrup from the pan. Serve warm or cold, with whipped cream if desired"
6 cups chicken or fish stock 1/3 cup short grain rice or small soup noodles salt to taste 3 eggs, separated juice of 1 large lemon white pepper
Procedures : Bring stock to the boil and add rice or noodles and salt to taste. Stir until stock returns to a slow boil, cover and simmer gently or 20 minutes or until rice or noodles are tender. Skim during cooking if necessary. In a bowl beat egg whites until stiff, add yolks and beat until light and creamy. Gradually beat in lemon juice. Ladle about a quarter of the simmering soup into the eggs, whisking constantly. Gradually add egg mixture to soup, stirring vigorously. Remove soup from heat. Keep stirring for 1 minute and adjust seasoning with salt and pepper. Serve immediately. Serves "
3 pounds lamb, cut 1 1/2"" cubes 1/2 pound butter 1 onion, chopped 1 1/2 pounds tomatoes, peeled, strained OR 1 tablespoon tomato paste diluted with: 1 cup water salt & pepper to taste 8 cups water 4 cups raw rice
Procedures : Wash and dry meat. Brown 2/3 of the butter in large pot. Add meat and brown on all sides. Add onions and continue to cook until they become a light golden color. Add tomatoes or diluted tomato paste, and the salt, pepper and water. Cover pot and simmer until meat is tender, about. 1 hr. Put meat into casserole and keep it warm. Strain sauce; measure it. Add water if necessary to make 8 or 9 cups. Pour into lge. pot and bring to a boil. Add rice. Stir at the start to prevent sticking. Cover and simmer until most of the liquid is absorbed, 20 to 30 min. Remove from heat. Add meat and mix well. Brown remaining butter and pour it over the rice. Cover pot with a clean towel, then cover towel with pot lid. Let stand for 5 min. Serve hot. Serves 6 to 10"