Avga me Domates – Egg w/Tomato

1/2 cup Olive Oil
1 medium-sized and diced Onion
1 1/2 lbs. ripe, peeled and sliced. Tomatoes
Salt
Pepper
1 teaspoon Sugar
6 whole or beaten Eggs

Heat oil in a large frying pan. Add the onion and cook until soft. Add tomatoes, salt, pepper and sugar. Simmer for 30 minutes or until tomatoes are soft. Add the eggs, whole, or beaten. Cover and cook for about 3 to 4 minutes. Serves 3 to 4

Batter-Dipped Cheese Balls

servings-40

For the batter
3/4 cup milk
2 tbs brandy or raki
2 tbs olive oil
1 egg yolk
1 1/2 cup flour
1 tbs baking powder
For the filling
1 lb sweet myzithra (or ricotta)
2 tbs sugar (or more, to taste)
1 tsp cinnamon 2 cups olive oil for frying

Whisk the batter ingredients, liquids and egg yolk first, adding the flour and baking powder slowly until you have a batter that resembles a thick custard.
Mash the myzithra with the sugar and cinnamon until it is smooth. You can use an electric beater for this. Both the cheese and the batter can be made ahead of time. Have ready a saucepan filled with boiling oil for frying. Make little balls out of the cheese mixture. Dip each ball in the batter and brown a few at a time quickly in the hot oil. Lift them out with slotted spoon, drain on paper towels, and serve with honey or sugar. Because they cook so quickly, you would do well to have someone removing them as you prepare them. Makes about 40 balls.

Cucumber Salad Recipes

By Robin Svedi

Cucumbers are a good source of vitamins’ C, A and K. They are loaded with potassium and low in cholesterol, sodium and saturated fat. That’s all the information you are going to get from me on that subject. These are my own home recipes and I wouldn’t know where to start counting their calories. Relax, enjoy the fruits of your labor!

Greek Salad


1 or 2 fresh-picked cucumbers
1 head of iceberg lettuce, torn into bite sized pieces
3 medium sized fresh tomatoes, sliced
1 small red onion
1 green pepper, diced
1 red pepper, diced
1 pound Feta cheese
½ cup pitted Greek olives
½ cup pitted black olives
Italian herbal style dressing

Combine the first 6 ingredients in a large bowl and mix well. Crumble the Feta cheese evenly over the top of the salad and then add the olives on top of that. To keep the salad from wilting, don’t add the dressing until you are ready to serve.

Makes 4 large or 8 small servings.

Simple Cucumber Salad


2 or 3 Fresh picked cucumbers, sliced
1/3 cup of red wine vinegar
1/4 cup granulated sugar

Combine the vinegar and sugar in a medium sized bowl and mix until sugar is dissolved. Toss in the cucumbers and voila! This recipe can also be used with fresh tomatoes or for a real taste treat, use both together.

Robin Svedi is the contributing editor for Fresh Cooking from your Garden, http://www.gardenandhearth.com/gardencooking.htm , where you will find more delicious recipes for your fresh vegetables and gardening tips to help you grow your own.

Article Source: http://EzineArticles.com/?expert=Robin_Svedi

Eating in Greece, Athens

By Konstantrinos Fragkos

Athens is a melting pot of traditional cuisine, accompanied by traditional music, and the urge to feed the tourist's stomach. Because Greek cuisine is popular, but at the same time one of many, one can find restaurants to everyone's taste. So if you decide not to eat a traditional dish (such as Souvlaki, Keftedes or Kalamaraki) at a Taverna, make sure you go to an authentic Ouzeria Greek cafe after your dinner, not in the least to drink away your garlic taste. One tiny detail that might be of interest, Greeks generally do not eat breakfast. Therefore, it is up to you to be inventive. Go to a shop and buy some bread or take my advice and start eating the delicious Greek snacks (Kebabs and Koulouria for example) as early as possible. Herei s a recipe for Greek salad:

3-4 tomatoes
2 medium-sized cucumbers
1 sliced onion
1 lettuce (cut)
1 green sliced pepper
200 grams (7 oz) Feta cheese
3-4 tablespoons olive oil
2-3 table spoons vinegar
150 grams (5 oz) black olives
2 tablespoons caper (optional)
Oregano
Salt & Pepper


First wash all the vegetables very well. Slice the tomatoes in thin quarters. Peel and slice thinly the cucumbers Add the cucumbers, the lettuce, the oregano, the black olives, the onion, the green pepper and the caper (optional). Dress the salad with the olive oil, vinegar and salt and mix them. Add the Feta cheese broken into small pieces

The above recipe is for 5-6 servings.

http://www.greek-athens-greece.com/index.html

Article Source:
http://EzineArticles.com/?expert=Konstantrinos_Fragkos

Vegetarian Gourmet Recipes - Meatless Makeovers

By Cathy O

Three years ago I decided to go "meatless." It wasn't a difficult decision as I wasn't a voracious carnivore to begin with, however there were a few dishes that I missed that contained meat and wondered how I was going to live without these favorites.

Rather than resign myself to the notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), and see if I could find a way to convert these meat-ies to meatless.

The first was my Grammy's recipe for American Chop Suey, actually, almost everyone's Grammy made this or some variation of it. I tried different ways but this one comes the closest:

Meatless American Chop Suey

1 vidalia onion chopped
1-2 tbsp. butter
1/2 pkg Quorn (brandname) veggie grounds frozen
2 cans Campbells Tomato Soup
1 tblsp. catsup (yes catsup, you can't really taste it, it just adds a rich color to the sauce)
sea salt and pepper to taste

1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini

Melt butter in a medium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add 2 cans soup and cook over low heat for 5-7 minutes. Add catsup salt and pepper and cook an additional 102 minutes.

Bring 4 quarts of water to a boil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side.

This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family "turned me on" to this dish and I have finally found a way to make it meatless and spectacular!

Veggie Dolmas

1 jar of Grapeleaves in brine

Filling:
2 cup basmati rice cooked
1/2 cup currants
1/2 cup of pine nuts ground
1/2 cup quorn grounds thawed
2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine)
1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine)
1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine)
1 tsp. sea salt
2 tsp pepper
1 small can tomato paste

Juice of 2 lemons

Remove the grape leaves from the jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still on the leaves.

In a large bowl mix the filling ingredients together till they are well incorporated.

Carefully separate a few of the leaves and line the bottom of a 1-2 gallon stock pot.

To roll take a leaf, place 1 heaping tsp of filling in the center of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each side toward the middle, then beginning at the bottom again roll the whole package up till you have a 1-2" "log.

Continue with the rolling process till you use up all the filling.

Line the rolled leaves up in a circular pattern in the stock pot till all are in. Pour the juice of both lemons gently over the rolled leaves. Place a dinner plate on top with a stone in the middle to keep in place. Gradually add cold water till it just covers the leaves.

Bring contents to a boil then reduce and simmer for abount 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool.

Remove plate and serve with plain yogurt, yummy.

These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal.


Cathy O is a successful author who provides information on gourmet gift baskets, gourmet food, and gourmet recipes. "In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home."
Article Source:
http://EzineArticles.com/?expert=Cathy_O

Olive Tapenade - It's A Greek Affair!

By Margarette Tustle

Throw A Greek Themed Dinner Party!

Dinner parties are a great way to show your friends how much you appreciate them. Your Greek dinner party will have rich foods, such as olive tapenade, Mediterranean decorations, as well as Greek background music. There are two olive tapenade recipes included, other Mediterranean food recipes to compliment this Greek staple, and some simple decorations for you to use. Olive tapenade reflects the culture. The other food suggestions listed will compliment the olive tapenade flavor. The details are up to you and your imagination. The suggestions listed below are guides for you to follow, but a Greek dinner party should be based on the menu.

Greek Décor

What thoughts and images slip into your mind when you think of Greece? If you have never been there, look at some online websites, Greek books at the book store, or even photographs. Use the colors of the Greek flag (white and blue), or use bright Mediterranean hues (yellows, pinks, turquoise). You can also utilize the food (olive tapenade, grape leaves, and eggplant) as the primary colors on a white table cloth. Don’t forget place cards, napkins, and flowers!

Flavors To Delight The Mouth!

The menu will be the focus and key ingredient of your Greek dinner party. Olive tapenade is easy to make, and a unique Greek recipe to its culture and flavor.

1. Plain olive tapenade spread (recipe taken from Laura Werlin’s “The New American Cheese”)

Olive tapenade ingredients: 20 Kalamata olives, coarsely chopped; 1 tsp fresh lemon juice; 2 tsp olive oil; 1 tbsp rinsed, drained, and chopped cappers; ½ tsp anchovy paste-optional to your liking; and fresh cracked black pepper.
Olive tapenade instructions: Mix all of the above ingredients together well. Refrigerate. Use the spread within two weeks of making it.

2. Tapenade spread stuffed figs (recipe taken from Sam Gugino’s “Cooking to Beat the Clock”)

Ingredients required: 2 tsp capers; 1 anchovy fillet; 15 oil-cured black pitted olives; 1 tsp thyme; ¼ tsp dried thyme; 2 tsp olive oil; and 12 small, ripe Mission figs.

Instructions: Puree the olives, anchovy, thyme, and capers in a food processor (or chop by hand). Slit the side of each fig and spoon about 1/3 tsp of the olive tapenade mixture into the fig. Pinch closed the opening.

Other Greek flavors that compliment the olive tapenade are lemon, seafood, lamb, eggplant, and honey. Menu suggestions to guide you: roasted eggplant dip with pita wedges; lentil soup; stuffed grape leaves; hummus with pita wedges; or even feta cheese with olive spread toast. Look online or in Greek cookbooks for sample recipes and complimentary combinations.

The Music And The Invitation

Buy cds that reflect the Greek culture, or hire a small band. Pick out a cute olive or Greek themed invitation. Hand deliver a small piece of paper with the tapenade recipe on it connected to a tiny bottle of olive oil.

Start the planning process early for the recipes, décor, and music to ensure your party is a Greek success!


Author Margarette Tustle. Read more resources on olives and olive oil on lolives.com

Rizogalo (Greek Rice Pudding)

35min./4 servings

1/2 cup long grain white rice
3 cups whole milk
1 lemon, zest of (try to peel it off in one long strip)
1/3 cup white sugar
2 egg yolks, slightly beaten
1 1/2 teaspoons cornflour

Place milk, sugar and lemon zest in a heavy saucepan. Bring mixture to a boil, stirring constantly until sugar melts. 3. Reduce heat to low and add the rice. Cover the pan and cook until most of the milk has been absorbed (about 25-30 minutes). Turn off heat. Remove lemon peel and discard. Combine egg yolks with corn flour. Quickly whisk egg yolks into the rice mixture, stirring well. Keep stirring to make sure yolks are incorporated and won't curdle. Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon

Greek Turkey Burger

By Bek Davis
Here is a melt in your mouth Greek Turkey Burger. This recipe is a low fat version of they typical beef burger. The combination of flavors will pop in your mouth.

Happy Cooking!

Ingredients:

* Crusty Hard Rolls
* 1 pound of ground Turkey
* 1/2 cup Feta Cheese, crumbled
* 3 T. Olive Oil
* 2 T. Garlic, minced
* 3 T. Oregano, chopped
* Juice of 1/2 real lemon
* Salt and Pepper, to taste
* Red Onion, sliced (garnish)
* Lettuce, shredded (garnish)
* Tomato, sliced (garnish)

Directions:

1. Preheat oven to 400*

2. Crumble your feta into small pieces

3. Chop your garlic and oregano

4. Mix ground beef with feta cheese, garlic, oregano, and salt & pepper. Be sure not to overmix, or your patties will become tough like a sponge. Form into patties.

5. Place olive oil into medium high heated skillet. Add turkey patties. Cook until they reach an internal temperature of 180*. Be sure to flip so both sides brown. Once complete, squirt the juice of 1/2 lemon all of them. Turn off heat & cover.

6. Toast your rolls in preheated oven. Remove when done.

7. Slice your lettuce, onions, and tomatoes.

8. Assemble as you would a burger. (see condiment suggestions below)

Condiment Suggestions:

1. Kalamata Olive Spread - chopped kalamata olives mixed with cream cheese

2. Garlic aioli - mayonnaise, chopped garlic, and lemon juice

Happy Eating!


Bek Davis (Chef Bek) is a trained chef and a work at home mom. You can find more recipes, cooking tips, and mom resources on her highly recommended websites: http://www.home-garden-product.com, and http://iFreeRecipes.com.
Article Source:
http://EzineArticles.com/?expert=Bek_Davis

Svinghi (Greek Donuts)

1/3 cup Butter
1 cup Water
1/2 teaspoon Salt
2 tablespoons Sugar
1/2 teaspoon grated Orange Rind
1 cup, sifted Flour
3 Eggs
for frying Olive Oil
2 cups Sugar
1 cup Water
1 tablespoon Lemon Juice
Cinnamon

Place butter in a small saucepan. Add water, salt, sugar, orange rind; bring to a boil. Add all the flour at once; stir until smooth. Cook, stirring until the mixture leaves sides of pan in a ball that does not separate. Remove from heat and cool till lukewarm. Add eggs, one at a time, beating after each addition till smooth. Drop dough from a teaspoon into plenty of hot olive oil. Cook over a moderately slow heat only as many doughnuts at a time as will float easily in oil. As soon as doughnuts rise to surface, turn with a long handled fork. Turn often until golden. Remove, hold over oil 1 second; drain on absorbent paper. Prepare syrup as follows: boil 2 cups sugar, 1 cup water and 1 tablespoon lemon juice for 10 minutes. Pour syrup over doughnuts, sprinkle with cinnamon and serve hot

Melomacarona/Fenikia - Cookies

2 cups Olive Oil
3/4 cup Sugar
3/4 cup Orange Juice
1/4 cup Brandy
7-8 sifted Flour
2 teaspoons Baking Powder
1 teaspoons Soda
For the Syrup
2 cups Honey
2 cups Sugar
2 cups Water

Beat together first 4 ingredients. Sift flour, baking powder and soda 3 times. Add the sifted dry ingredients to the oil mixture and knead gently.
Pinch off small portions of dough the size of an egg and form into little patties. Roll them to make oblong rolls. Place on ungreased baking sheet and bake in moderate oven for 30minutes. Boil honey, sugar and water for 5 minutes. Pour syrup over "melomacarona". Allow to soak for 15 minutes, take them out of the syrup and place on large plate. Sprinkle with chopped walnuts and cinnamon

Syrup
Combine ingredients and boil for 5 minutes.
2 c sugar 1 c water 1 pound honey
1 lemon, sliced or 1 orange, sliced

Fish Plaki

2-3 dorado or striped bream
plenty of chopped parsley
2 bay leaves
2 cans of tinned, crushed tomatoes (or 2-3 fresh, crushed tomatoes)
juice of one lemon
1 onion, finely chopped
3-4 garlic cloves, finely chopped
1/2 cup olive oil
1 cup water
salt & pepper to taste

Clean, wash and lightly salt the fish. Set aside. Sauté the onion and garlic in plenty of olive oil; add plenty of chopped parsley, two bay leaves, lots of fresh or tinned, crushed tomatoes, salt and pepper to taste, and a little water. Bring to a boil and add the fish with a little lemon juice. Stir carefully to combine and allow to simmer, covered, over low heat. Add a little water from time to time. Once the fish are done the sauce should be thick and plentiful.

Fried Mussels

5 pounds fresh mussels
flour
salt
oil for frying
1 recipe for Garlic-Walnut Dipping Sauce

Wash the mussels, scrubbing their shells and pulling off the little "beard" with a sharp paring knife. Place the mussels in a large wide pot with about two inches of water. Cover and steam until the mussels open, about six or seven minutes. Remove and drain, discarding any mussels that haven't opened.

Remove the mussels from their shells and place in a colander. Season lightly with salt and toss with about one and a half cups of flour, until all the mussels are coated. Tap the colander to rid it of excess flour.

Fill a large skillet with about one and a half inches of oil and heat until almost smoking. Add the mussels, in batches i f necessary and fry until crisp and golden. Serve warm, with Skordalia on the side

Moussaka

1 1/2 lb. Potatoes
1 cup Olive Oil
1 1/2 lbs. Ground Beef
1 finely chopped Onion
1 minced Garlic
1 1/2 lb. Aubergines/eggplant
2 tablespoons Butter
3 peeled and chopped Tomatoes
2 teaspoons Salt
dash of Pepper
2 tablespoons, toasted Breadcrumbs
3 Eggs
Parsley
Bechamel Sauce
1/2 lb. Cottage Cheese
1/2 cup Kefalotiri Cheese

Cut aubergines into 1/3 inch slices. Heat oil in a large frying pan and fry aubergine slices a few at a time, until slightly browned. Do the same with the potatoes. Saute the meat, onion, and garlic in the butter. Add tomatoes, salt and pepper. Cover and cook, over a low heat, for 30 minutes. Remove from heat and add breadcrumbs, 1 beaten egg and chopped parsley.
Prepare bechamel sauce; add remaining eggs and cheeses. Butter a baking dish and sprinkle with breadcrumbs. Put one layer of potatoes into the baking dish. Cover with half the meat mixture. Alternate aubergine and meat mixture. Top with bechamel sauce and bake.

Green Spinach Fritters

½ kg of spinach
½ kg of wild mountain greens (wild celery, fennel, dill, spring onions…)
a little white fish roe
some salt
some flour

Finely chop the greens and sprinkle with salt; wash well and squeeze out as much water as possible. Combine all the ingredients until they form a thick paste. Using a spoon, add the mixture to hot oil in batches and fry until cooked. Ideal when served with tzatziki

Kreatopita Therini (Meat Pie)

10 servings

4 scallions, chopped
3 Tbsp butter or oil
1 lb veal, beef or lamb (ground)
4 sm Zucchini, scrubbed, cubed
1 sm eggplant, cubed
1 cup canned tomatoes, drained
1/4 cup chopped fresh parsley
salt and freshly ground pepper
1/2 tsp ground coriander or allspice
1 tsp dried oregano
1 cup Grated cheese (Mizithra)
bread crumbs, if necessary
10 commercial filo sheets
6 Tbsp butter, melted

Saute the scallions in the 3 tablespoons butter in a large frying pan and add the meat. Simmer a few minutes, then toss in the zucchini, eggplant, tomatoes, and parsley and season with salt and pepper. Cover the pan and simmer for 30 minutes, adding the coriander and oregano during the last 10 minutes. Remove from the heat and
stir in the cheese. (The mixture should be thick, if any liquid remains, dust lightly with bread crumbs to absorb.) Line a 9 x 12 x 3-inch baking pan with 6 filo sheets, buttering each. Spread the filling over the filo evenly, then top with the remaining filo sheets, buttering each as before. Score the top few filo sheets into squares or diamonds. Bake in a medium oven for 35 to 40 minutes, until golden in color and the dough is crisp. Remove from the oven, and let stand for 10 minutes, then cut and serve warm.

Melitzanes Papoutsakia - Stuffed Aubergines

2 finely chopped Onion
1 lb. Ground Beef
2 peeled and chopped Tomatoes
1/4 cup Butter
2 teaspoons Salt
1/2 teaspoon Pepper
chopped Parsley
1 slightly beaten Eggs
1/2 cup grated Kefalotiri Cheese
2 tablespoons Breadcrumbs
2 1/4 lbs. (about 12, long and thin) Aubergines
1 1/2 cups Olive Oil
1 cup Bechamel Sauce
1 beaten Egg
1 1/2 cups Tomato Sauce

Brown onions and meat lightly in butter, stirring constantly. Add tomatoes, salt and pepper. Cook covered for about 15 minutes. Remove from heat. Add parsley, egg, 1/4 cup cheese and breadcrumbs. Peel an inch strip from one end to the other or each aubergine and make a cut lengthwise to within an inch of each end. (On one side of the aubergine only.) Wash and dry. Heat oil in a large frying pan.

Cook slowly, over medium heat about 6 aubergines at a time (covered) until soft and light brown, turning occasionally. Remove carefully from pan with spatula and place in baking pan, keeping cut surface of each aubergine on top. Insert knife blade into slashes and stuff with meat mixture. Prepare one cup of bechamel sauce. Add 1 egg and remaining cheese. Pour about a tablespoon on top of each aubergine. Sprinkle with additional grated cheese and dot with butter. If desired, add tomato sauce to the pan. Bake in a moderate oven for about 35 minutes.

Fasolakia Me Lathi - String Beans With Olive Oil

2 1/2 lbs. String Beans
1 cup Olive Oil
1 clove Garlic
2 sliced thin Onion
1 lb. chopped Tomatoes
3 tablespoons, chopped Parsley
and pepper Salt
1 teaspoons Sugar

Remove ends of string beans and prepare in one of the following ways: cut into 2 inch pieces; snap or cut crosswise into thin slanted slices; or cut into thin strips.
Heat the oil in a saucepan.

Add onions and garlic and cook until soft.
Add tomatoes, beans, parsley, salt, pepper and sugar.
Cover and cook over moderate heat for about 1/2 hour

Bamies Me Patates / Okra with Potatoes

2 lbs. Okra, cleaned
1 bay leaf
2 lbs. potatoes, pared and cut into large chunks
salt and pepper
3 onions, chopped
1 cup olive oil
6 cloves garlic, chopped
1 1/2 liter water
2 cups chopped tomatoes


Wash the Okra, sprinkle with salt and vinegar and toss.
After a few minutes, rinse them well and spread
on a tray to air dry.Pour oil into a large pot, add onions and fry until translucent
Add tomatoes, salt, pepper, and garlic and simmer
together for 5 minutes, stirring occasionally.
Add the Okra and potatoes, and enough water
to cover. Bring the mixture to a boil, reduce heat
and simmer for another 45 minutes.

KOLOKITHOKEFTETHES / SQUASH CROQUETTES

2 pounds Squash -- small
1 tablespoon Butter
3 tablespoons Onion -- chopped
1 cup Kefalotiri cheese -- grated OR
1 cup Parmesan cheese -- grated
1 cup Bread crumbs -- toasted
1 tablespoon Parsley -- chopped
2 each Eggs
Salt & pepper to taste
Flour
Oil for frying

Clean and wash the squash. Boil in lightly salted water until soft; drain
well. Mash and set aside.

Melt the butter in a pan, and saute the onions until limp and golden but not browned. Add onion, cheese bread crumbs, parsley, eggs, and salt & pepper

to the squash, and mix well. If mixture is too soft, add more bread crumbs. Let it stand for 10 min., then shape in croquettes or patties. Roll in flour, fry until golden.

Moustokouloura - cookies

3 1/2 c All-purpose flour -plus extra for kneading
2 tsp Baking soda
1 tbsp Freshly ground cinnamon
1 tbsp Freshly ground cloves
1/4 c Mild olive oil
2 tb Honey
1/2 c Petimezi
-(Greek wine must syrup)
-OR- Italian vino cotto
-OR- Honey
½ Orange -- (grated zest)
1 c Orange juice

Sift together the flour, baking soda, cinnamon, and cloves into a large bowl, making a well in the center. In a smaller bowl, beat the olive oil with the honey, petimezi, grated orange zest, and 1/2 the orange juice and pour into the well. Mix together to make a dough, adding the remaining orange juice as necessary. Turn onto a floured surface and knead for about 10 minutes until the dough is smooth but not stiff. Cover with a cloth and leave to relax for 30 minutes or longer. Break off pieces of dough, about 2 tablespoonfuls each, and roll into snakes about 1/2-inch in diameter. Press the two ends together, forming oval wreaths, and place on an oiled or non-stick baking sheet. Bake in an oven preheated to 375 F for 10-15 minutes- until they are brown and crunchy, but not too hard.

Tzatziki / Garlic Sauce

Ingredients
1/2 quart of Greek yogurt (or natural full, dairy yogurt)
Three garlic cloves
1/2 cup of olive oil
1/2 sliced cucumber.

Directions:
Put the yogurt in a bowl. Put the garlic through a garlic press and using the edge of a knife, spread the garlic coming out of the press on the yogurt. Take the cucumber and peal the skin. Slice it thinly, either with a knife or using a salad slicer. Mix the ingredients with a mixer (or a fork) and slowly add the oil. The oil will be absorbed, and when it is done, the tzatzki is ready. Serve with a spoon and a few olives spread on the top.

SOUTZOUKAKIA (Meatballs in Tomato Sauce)

Total 50 minutes/ 6 servings

2 lbs ground beef
2 eggs
1 sliced onion
2 teaspoons finely chopped parsley
1 liter tomato paste
some olive oil
salt
pepper
oregano
cumin
some flour
2 tblspns sugar

Mix the meat with the eggs and add the salt, pepper, oregano, cumin, parsley and add the chopped onion.

Form into elongated balls and turn inside a bowl with the flour.

Fry the floured meatballs in oil at high heat.

Turning often so they won't burn.

When cooked through, add the tomato paste and sugar and let cook another 10-15 minutes at medium heat. Serve with rice.

Bougatsa / Cream-Filled Filo Pastries

1 egg, room temperature
1 egg yolk, room temperature
¼ cup sugar
1 ½ cups whole milk
1/4 cup semolina (farina)
½ cup butter, cut into bits
2 teaspoons fresh lemon juice
teaspoon lemon, zest of
½ teaspoon vanilla extract
8-10 filo pastry leaves, thawed,covered with dampened towel
¾ cup butter, melted
icing sugar
cinnamon

Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside. Heat milk in medium pot until hot but not boiling. Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up – never stop whisking. Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes. Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt. Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Remove, place a piece of plastic wrap directly on the surface of the custard and cool completely. When cool, stir in juice, lemon zest and vanilla. Preheat oven to 350 degrees F. Unroll one sheet of filo, keeping remainder covered with dampened kitchen towel. Place on a work surface, with narrow end facing you. Brush lightly with melted butter.Place 3 tblsps of custard on lower 1/3 of filo. Using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10 X 5 inches, nearly covering lower third of filo. Fold right and left sides of filo towards
center so that edges just meet; lightly brush folded sides with butter. Fold lower third up and brush with butter. Fold upper third down and brush with butter. It should now look like an envelope. Place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making). Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes. Let cool 20 minutes before serving.
Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon.

Eggplant Mykonos

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

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.

Souvlaki

2 lb lamb shoulder or
sirloin tip, cut in 1 1/2" long strips
1/4 c olive oil
3 tsp lemon rind
2 c red wine
2 garlic cloves, minced
1 ts oregano,dried
sweet peppers and
cherry tomatoes as needed

Place the meat in a large bowl. Pour in the wine and sprinkle minced garlic and oregano. Imbed the lemon strips among the cubes of meat and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate 12 hours or overnight. Shake or stir the mixture several
times during the marination period.

About 30 minutes before serving, drain off and discard the marinade. Thread the chunks of meat onto long skewers, brushing with a little olive oil.

Over medium coals, barbeque the souvlaki until it's done the way you like it. Serve on a bed of rice and pass the tzaziki to spoon on top. SERVES 4-6

Skordalia / Garlic Spread

Ingredients
6 to 8 cloves Garlic
1 teaspoon Salt
2 cups or 2 mashed potatoes
Bread crumbs
1/2 cup Olive Oil
1/4 cup Vinegar

Directions:
Clean and crush garlic with salt in a mortar. Add either the mashed potatoes or the breadcrumbs. Pound well until a smooth paste is obtained. Add olive oil and and vinegar alternately in very small quantities, stirring the sauce with the pestle. Or, mash potatoes in electric mixer, add garlic paste and olive oil with the vinegar very slowly until completely absorbed. Continue to beat until the sauce is stiff enough to hold its shape. Serve with boiled or fried fish, fried aubergines (eggplant) or zucchini (green squash) and with beetroot salad. Serves 6. With Nuts: Pound with the garlic 1/2 cup blanched and ground almonds or walnuts. Blender garlic Sauce: In an electric blender, put 3 to 4 cloves of garlic, 1/2 teaspoon salt, 2 or 3 tablespoons wine vinegar, 1 cup soft breadcrumbs, 1/2 cup water and 5 tablespoons olive oil. Blend until garlic sauce is smooth. If the garlic sauce is thin, add 1 or 2 tablespoons dry breadcrumbs.

Taramosalata/Fish Roe Salad

2 medium boiled Potatoes
4 ounces Fish Roe (Tarama)
1 cup of juice Lemon
2 tablespoons Vinegar
2 tablespoons Water
1 small grated Onion

Directions:
With electric mixer at medium speed, beat fish roe (tarama) and potatoes until smooth. Add gradually olive oil, lemon juice, vinegar and water to make fluffy, creamy mixture. Add grated onion if desired.Serve "taramosalata" as an appetizer in a salad bowl garnished with olives, capers and parsley.

VEAL STEFADO

2 lbs Veal shoulder
1 onion chopped
1 cup dry red wine

Directions:Brown the veal in olive oil. Add onion, brown a while longer and then the wine. Add the tomatoes (peeled and grated), the tomato paste (thinned in a cup of water), the bay leaf, salt, pepper and 1/2 cup hot water. Cover and simmer for 1 1/2 hr. "Cross" the baby onions with a sharp knife, add them into the pot and cook for another hour. SERVES 5 -6.

Loukoumades (Honey Dumplings)

2 cups lukewarm water
1 cup lukewarm milk
4 ounces fresh yeast or 4 tablespoons dry yeast
4 cups flour (or enough until a thick, pancake-like batter consistency is reached)
1 tablespoon sugar ½ teaspoon salt
2 tablespoons oil oil (for frying)
Garnish 1 cup honey ¼ cup water cinnamon finely chopped walnut

Dissolve the yeast in the lukewarm water. 2. Put it along with the remaining dough ingredients into a mixing bowl and mix well until a smooth batter is obtained. 3. Cover and let the batter rise in a warm place until it is approximately three times its previous bulk, (1-2 hours). 4. Heat the oil for frying in a saucepan on the stove until very hot. 5. Dip a teaspoon into oil to coat and spoon out some dough into the hot oil. 6. Repeat until there are enough fritters to comfortably fill the surface area of the saucepan, without overcrowding. 7. Dip the spoon in oil, every time the dough starts to stick on it. 8. Fry loukoumades in very hot oil until golden brown, pushing them into the oil with a slotted spoon and transfer to a serving dish lined with kitchen paper for them to drain. 9. Keep making more fritters in this way. 10. When done, put them on a large platter and pour hot honey syrup over them and lightly dust with cinnamon. 11. Sprinkle them with chopped walnuts and sesame seeds. 12. Serve immediately. 13. To make honey syrup. 14. Heat honey and water in a small saucepan and skim off any froth that may form on top. 15. Boil for 5 minutes together and pour over fritters

Yemista /Stuffed Tomatoes / Peppers

12medium sized ripe tomatoes
6 green (bell) peppers
2-3 onions, finely chopped
11/2 cups olive oil
3 tbsp finely chopped fresh parsley
1 tbsp sugar
2 cloves garlic (crushed)
salt/pepper
1/2 kilo white short grain rice

Directions:
Wash the tomatoes and peppers well. Oven (stove) should be medium Use a sharp knife to remove the top (stem) end, keep, as this will be used as a lid-like cover.Use a teaspoon and carefully remove the seeds from the peppers and the pulp from the tomatoes.Keep the pulp.Arrange the tomatoes and peppers in a roasting tin (they must be tightly packed together) and season them inside and out.Sprinkle a small amount of sugar inside the tomatoes.Fry the onions slightly in a pan and add the garlic, rice, parsley, 2 glasses of water, tomato pulp, salt and pepper.Allow to boil for approx 10mins.Fill the tomatoes and peppers with the rice mixture, take care not to fill more than 3/4 .Place lids on the tomatoes and peppers. Pour oil over them.Bake for approx 11/2 hours until the tomatoes and peppers are brown on top and the peppers are cooked.

Kadaifi / Pastry with Nuts and Syrup

1hr. 10 min. / 18-20 servings
1 lb kadaifi (Greek, shredded wheat pastry)
2 cups minced almonds or pistachios
½ cup fresh orange juice
1/3 cup sugar
1 ½ teaspoons cinnamon
1 cup butter, melted
1 ½ cups sugar
1 cup water
2 teaspoons fresh lemon juice

Open pastry and spread out on a baking sheet. Air dry for 15 minutes. Combine nuts, orange juice, 1/3 cup sugar and cinnamon in small bowl. Preheat oven to 340F degrees. Lightly butter a baking pan. Separate pastry strands into 18-20, 10 to 12 inch rectangles (beauty is not an issue here). Place 1 tblsp nut filling at narrow end of rectangle. Roll up tightly.

Arrange in a round (12-14 inch diameter) baking pan; do not crowd, have them JUST touching each other. (you can use a square/rectangular pan too, you just usually see them in round pans here) Pour melted butter evenly over the pieces and bake until golden, 35-40 minutes. For syrup: Cook 1 ½ cup sugar, water and lemon juice in saucepan over low heat, swirling pan occasionally, until sugar dissolves.
Simmer for 15 minutes. Pour hot syrup over pastry and allow pastry to cool.This can be kept, covered, at room temperature for at least a week.

Koulourakia - Cookies

servings-40
3/4 cup Butter
3/4 cup Sugar
1 egg, 2 egg yolks Eggs
3 1/2 cups (approx) Flour
1 beaten Eggs
2 teaspoons Baking Powder


Cream butter and sugar. Add the egg and egg yolks and beat until light and fluffy. Add flour - sifted with baking powder- knead to make a soft dough, chill for an hour and form into small rings. Arrange on greased baking sheets, brush with beaten egg and bake in a moderate oven for about 10-12 minutes. Makes about 40.

Lemon Potatoes

2 tbs. Greek oregano
1 cup olive oil
1 cup fresh lemon juice
salt and pepper to taste
6 lbs. roasting potatoes, peeled and cut lengthwise into six wedges
water

Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano. Season well with salt and pepper Bake approx. 1 hour Add a little water to the pan during baking if necessary to keep the pan juices from drying out.

Frappe / Greek Iced Coffee

1 tablespoon instant coffee (Nescafe)
3/4 cup of cold water
sugar to taste
milk to taste
crushed iced (to your liking)
a cocktail shaker

Take the one tablespoon of coffee and put it into the cocktail shaker. If you like sweet coffee you can put your desired amount of sugar also. Add a little bit of water to dilute the coffee and sugar in order to make a small paste and dissolve the two ingredients very well. Add water and desired amount of crushed ice. Add some milk if you desire, Shake vigorously until the coffee comes out of the cocktail shaker all thick. The crushed ice helps the mixture become thick and creamy. Strain into tall glass and serve. Milk can be substituted for all or some of the water if one desires,
but this is not the authentic way. This works equally well with European imitation coffee that one can get in a health food store.

Spanakopita / Spinach Pie

Ingredients
One pack of very thin 'fílo' pastry
1 Kg / 2 lb of spinach, either frozen or fresh
1 kg / 2 lb of féta cheese

12-16 ounces fresh spinach
butter or margarine
2-3 onions
oil
dill

Directions:If the spinach is raw, cook and slice thinly. If frozen, defrost. Cook the onions until translucent in a wok or frying pan, then add spinach. Stack layers of phyllo dough (about twelve) in a glass pan. Spread melted butter every layer (or every other layer). Spread cooked spinach over dough. Sprinkle with dill. Stack about twelve more layers of dough and butter. Cook for 30 minutes until top layer of phyllo dough is slightlybrowned.

Greek Meatloaf

1 lb Ground beef chuck
1 lb Ground lamb
2 lg Eggs
1 c Fresh bread crumbs
2 Bunches green onions, minced
4 oz Feta cheese, finely crumbled
1/4 c Minced fresh parsley
1 T Dried mint leaves
2 T Olive oil
1 T Red wine vinegar
2 Garlic cloves, minced
1/2 t Salt
1/4 t Ground black pepper

Preheat oven to 375 degrees. In large bowl, mix all ingredients just until well combined but not overmixed. In 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. Bake meat loaf 1 hour and 15 minutes. Let stand 10 minutes before slicing.

Tiropitakia / Cheese Pastries

Ingredients

1/2 lb. Feta Cheese
1 cup cup Kefalotiri Cheese
Parmesan Cheese
chopped chopped Parsley

2 Eggs
Pepper
1/2 cup, melted Butter
1 1/2 lbs. Phyllo (pastry sheets)

Crumble or mash the feta cheese with a fork. Add the grated cheese, parsley, eggs and pepper. Cut pastry sheets in strips about 2x12 inches. Stack them one on top of the other to prevent from drying. Brush each strip with melted butter, put one teaspoon of the filling on one end of a strip and fold over one corner to make a triangle. Continue folding pastry strip from side to side in the shape of a triangle until the entire pastry strip covers the filling. Proceed in this manner with pastry strips and filling until all are used. Put "tiropitakia" on a buttered baking sheet, brush with melted butter and bake in a moderate oven for 15 minutes or until golden brown. Serve hot. Makes about 4 dozen.

Pork and Celery Avgolemono

Total 45 minutes / 6-8 servings
4 1/2-5 lbs celery & leaves, cut into 1 inch pieces
3 lbs pork, cut into 1 inch cubes
½ cup butter
3 medium onions, chopped
2 lemons, juice of
2 eggs
1tablespoon cornstarch (cornflour)
salt & freshly ground black pepper
Season the pork with salt and pepper. Melt the butter in a large pot and brown the pork lightly over high heat, stirring frequently. Add the onions and cook 10 to 15 minutes until soft but not browned. Add enough water to barely cover the meat.Cover and cook over low heat for about 1 hour. Add the celery and cook another 30 minutes, until the celery is tender and only about 1 cup of liquid remains Beat the eggs in a bowl.Mix the cornstarch (cornflour) in 1/4 cup (60 ml) water and add to the eggs.Add the lemon juice and beat the mixture well. Temper the sauce by slowly adding some of the hot liquid from the meat to the egg-lemon mixture, beating it in thoroughly.Pour the egg-lemon mixture over the meat and shake the pan gently over low heat until the sauce thickens. DO NOT BOIL. Serve immediately.

Dolmadakia / Stuffed Grape Leaves

1 cup Olive Oil
1 lb. chopped Onion
1 cup uncooked Rice
2 tablespoons Dill
1 cup hot cup hot Water2 tablespoons (optional) Pine Nuts
1 tablespoon Salt
1/4 teaspoon Pepper
50 to 60 fresh or 1 15oz. can Grapevine Leaves
1 Lemon


Heat 1/2 cup olive oil, in a frying pan and sauté the onions unitl soft. Add rice and cook, covered, for 5 minutes. Add all remaining ingredients, except grapevine leaves, lemon and 1/2 cup olive oil. Simmer for 5 minutes. Cool. Rinse the grapevine leaves in cold water. If fresh, drop them in boiling water and boil for 3 minutes. Strain and rinse in cold water.In the center of each leaf, shiny surface of leaf down-wards, place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. (Do not roll too tightly as the rice will swell). Cover the bottom of a shallow saucepan with vine leaves and place "dolmathakia" side by side in layers. Sprinkle with lemon juice, add 1/2 cup olive oil and 1 1/2 cups hot water. Place a plate over "dolmathakia" to prevent them from opening, cover and simmer over a low heat for about 1 hour. Allow to cool in the saucepan. Serve them as a cold entree.

Spanakorizo/Spinach & Rice

1 1/3 cups uncooked rice
28 oz. can crushed tomatoes
2 heaping tsp. minced garlic
4 onions chopped
1 pkg. frozen spinach, thawed
1 cup vegetable broth
Feta cheese

In a large, deep casserole dish, sauté onions and garlic in a little butter, until soft. Add vegetable broth, rice, tomatoes and spinach; stir to mix. When it begins to boil, place cover on and put in 350 degree oven for 45-50 minutes. Top with grated feta to serve.

Baklava

1 lb. Phyllo (pastry sheets)
1 1/2 cups Butter
1 lb. chopped fine (or walnuts) Almonds
1/2 cup Breadcrumbs
1/4 cup Sugar
1 teaspoon Cinnamon
1/2 teaspoons Cloves

For the Syrup
4 cups Sugar
2 cups Water
1 juice of Lemon

Directions

Place 1 pastry sheet in well-buttered baking pan and brush with butter. Place second pastry sheet on top of the first and butter again. Repeat until 6 layers of buttered pastry sheets have been built up. Mix walnuts or almonds, breadcrumbs, sugar, cinnamon and cloves. Sprinkle top pastry sheet thick with walnut mixture and place two buttered pastry sheets over this. Repeat in same manner until all ingredients have been used, ending with 6 pastry sheets. Brush top with remaining butter and trim edges with sharp knife. Cut diagonal lines the length of the pan to make diamond shaped pieces. Sprinkle with water. Bake in moderate oven for about 1 hour or until golden. Prepare syrup: boil sugar, water and lemon juice for 10 minutes. Pour hot syrup over cooked baklava. Allow to stand several hours before serving. Syrup Ingredients: c. water 3 c. sugar c. honey a few drops of lemon juice Procedure: Combine syrup ingredients and bring to slow boil. Cool syrup and pour over hot Baklava after you have drained excess butter.

Taramosalata/Fish Roe Salad

2 medium boiled Potatoes
2 tablespoons Vinegar
2 tablespoons Water

4 ounces Fish Roe (Tarama)
1 cup of juice Lemon
1 small grated Onion

Directions:


With electric mixer at medium speed, beat fish roe (tarama) and potatoes until smooth. Add gradually olive oil, lemon juice, vinegar and water to make fluffy, creamy mixture. Add grated onion if desired.Serve "taramosalata" as an appetizer in a salad bowl garnished with olives, capers and parsley.
Google