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.
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.
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.
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.
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.
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
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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