Servings: 6
3 oz Dill Finely Chopped
3-4 Whole Green Onions Finely Chopped
1 Small Lettuce Wilted and Finely Chopped
3 oz Olive Oil
2.2 lb Peas
1-2 Pinch Pepper To Taste
2-3 Pinch Salt To Taste
Fry the onions in the oil for a few minutes.
Add the peas, lettuce, dill, salt and pepper.
Add enough water to cover and simmer for about 50 minutes.
Serve hot or cold
Mousalia - Casserole
Ingredients:
2 Teaspoon Anchovie Paste
2 lb Lamb
1 Medium Onion Diced
1 lb Tahinial Sauce
1 Teaspoon Thyme
Directions:
Mix the ingredients up in a bowl and cook at 375 dgrees for 2hrs.
2 Teaspoon Anchovie Paste
2 lb Lamb
1 Medium Onion Diced
1 lb Tahinial Sauce
1 Teaspoon Thyme
Directions:
Mix the ingredients up in a bowl and cook at 375 dgrees for 2hrs.
Greek Travelling Pie
Ingredients:
1 Cup Butter
1 Dozen Egg
4 Cup Flour
2 Cup Sugar
Mix the sugar, butter, eggs and flour together in a bowl until well mixed.
Shape the dough into about 15 mini balls, flatten them and place them on a cooking sheet.
Preheat the oven to 350 degrees.
Place the tray in the oven and let them cook from 30-45 minutes or until brown.
These mini cakes were eaten by Greek warriors when they were travelling!
1 Cup Butter
1 Dozen Egg
4 Cup Flour
2 Cup Sugar
Mix the sugar, butter, eggs and flour together in a bowl until well mixed.
Shape the dough into about 15 mini balls, flatten them and place them on a cooking sheet.
Preheat the oven to 350 degrees.
Place the tray in the oven and let them cook from 30-45 minutes or until brown.
These mini cakes were eaten by Greek warriors when they were travelling!
Domatosoupa
A zesty tomato soup
1 Whole Celery Stalks
1/2 Cup Olive Oil
1 lb Pasta
1 Pinch Salt To taste
1 Pinch Sugar
3 Medium Tomatoes Ripe
Wash, peel, core and crush the tomatoes.
Press the tomatoes through a strainer, removing any course pulp and the seeds.
Place the juice in a stock pot with the celery, the sugar, the oil, the salt and enough water.
Slowly boil the contents for 20 or so minutes then add your pasta of choice.
Continue to boil until your noodles are cooked to taste.
Remove the celery and serve hot.
1 Whole Celery Stalks
1/2 Cup Olive Oil
1 lb Pasta
1 Pinch Salt To taste
1 Pinch Sugar
3 Medium Tomatoes Ripe
Wash, peel, core and crush the tomatoes.
Press the tomatoes through a strainer, removing any course pulp and the seeds.
Place the juice in a stock pot with the celery, the sugar, the oil, the salt and enough water.
Slowly boil the contents for 20 or so minutes then add your pasta of choice.
Continue to boil until your noodles are cooked to taste.
Remove the celery and serve hot.
Yogurt
Servings: 10
8 Cups Milk Lactaid Non-Fat or Skim
1 Envelope Powdered Milk
3/4 Cup Yogurt Plain, with Active Cultures
Directions:
Put milk into the top of a double boiler and add the dry milk.
Stir until dry milk is dissolved.
You may heat milk directly in a suitable pan but be careful not to scorch it.
Heat mixture to 190-200 degrees on a candy thermometer.
Stir occasionally.
Do not scald.
Cover with close fitting lid. The close fitting lid will prevent the formation of a skin on the surface of the cooling milk.
Set aside and let cool to 110-115 degrees.
Cooling may take over one hour.
While the milk is cooling, set up about 8 or 9 glass cups (or similar) of appropriate capacity with lids.
When the milk has cooled to 110-115 degrees, put the Dannon yogurt into a small bowl and add about the same quantity of the warm milk and stir until smooth.
Add yogurt to the cooled milk and stir once or twice.
Immediately fill the glasses and set aside to a warm draft-free place and cover with a small blanket or similar.
Do not disturb for 4-6 hours.
When yogurt has set, transfer to refrigerator.
The yogurt will keep very nicely for two or more weeks.
8 Cups Milk Lactaid Non-Fat or Skim
1 Envelope Powdered Milk
3/4 Cup Yogurt Plain, with Active Cultures
Directions:
Put milk into the top of a double boiler and add the dry milk.
Stir until dry milk is dissolved.
You may heat milk directly in a suitable pan but be careful not to scorch it.
Heat mixture to 190-200 degrees on a candy thermometer.
Stir occasionally.
Do not scald.
Cover with close fitting lid. The close fitting lid will prevent the formation of a skin on the surface of the cooling milk.
Set aside and let cool to 110-115 degrees.
Cooling may take over one hour.
While the milk is cooling, set up about 8 or 9 glass cups (or similar) of appropriate capacity with lids.
When the milk has cooled to 110-115 degrees, put the Dannon yogurt into a small bowl and add about the same quantity of the warm milk and stir until smooth.
Add yogurt to the cooled milk and stir once or twice.
Immediately fill the glasses and set aside to a warm draft-free place and cover with a small blanket or similar.
Do not disturb for 4-6 hours.
When yogurt has set, transfer to refrigerator.
The yogurt will keep very nicely for two or more weeks.
Greek Cake
Servings: 8
Ingredients:
1 Cup Butter
2 Tablespoon Cinnamon
12 Whole Egg
4 Cup Flour
2 Cup Sugar
Directions:
Preheat oven to 350 degrees.
In a large bowl, mix together flour, sugar, eggs and butter.
Add cinnamon.
Pour into round baking pan.
Bake for 30 - 40 minutes, or until golden brown.
Ingredients:
1 Cup Butter
2 Tablespoon Cinnamon
12 Whole Egg
4 Cup Flour
2 Cup Sugar
Directions:
Preheat oven to 350 degrees.
In a large bowl, mix together flour, sugar, eggs and butter.
Add cinnamon.
Pour into round baking pan.
Bake for 30 - 40 minutes, or until golden brown.
Chicken Spinach and Feta Pasta
Ingredients:
A Little Butter
4 Chicken Breast (Boneless and Skinless)
1 Package Egg Noodles (Narrow Width)
1 block Feta Cheese
1-2 Pinch Garlic Powder (To Taste)
1 Small Lemons
1 Large Onion (Diced small)
1-2 Pinch Pepper (To Taste)
2-3 Pinch Salt (To Taste)
2 Package Spinach (Canned or Frozen, drained well)
1/4 Cup White Wine
Directions:
Boil noodles and some salt in 2 quarts of water until done.
In a Large frying pan, add a small amount of oil and heat.
Add chicken pieces and cook until juices run clear.
Take out of pan and set aside.
Add 1-2 tbsp. of butter to pan and add onions, garlic, salt, pepper, and sautee until translucent.
Add 1/4 cup wine and let simmer until reduced.
Add drained spinach and cook a little longer.
Crumble 1/2 block of feta cheese into the mixture and mix well. (Add a small amount of lemon if you choose).
On a large platter put down your egg noodles and top with spinach mixture, then top off with chicken breasts.
When time to serve crumble remaining feta cheese on top.
Warm pita pockets/bread in a 325 degree oven for about 3-4 mins until warm and somewhat toasty.
A Little Butter
4 Chicken Breast (Boneless and Skinless)
1 Package Egg Noodles (Narrow Width)
1 block Feta Cheese
1-2 Pinch Garlic Powder (To Taste)
1 Small Lemons
1 Large Onion (Diced small)
1-2 Pinch Pepper (To Taste)
2-3 Pinch Salt (To Taste)
2 Package Spinach (Canned or Frozen, drained well)
1/4 Cup White Wine
Directions:
Boil noodles and some salt in 2 quarts of water until done.
In a Large frying pan, add a small amount of oil and heat.
Add chicken pieces and cook until juices run clear.
Take out of pan and set aside.
Add 1-2 tbsp. of butter to pan and add onions, garlic, salt, pepper, and sautee until translucent.
Add 1/4 cup wine and let simmer until reduced.
Add drained spinach and cook a little longer.
Crumble 1/2 block of feta cheese into the mixture and mix well. (Add a small amount of lemon if you choose).
On a large platter put down your egg noodles and top with spinach mixture, then top off with chicken breasts.
When time to serve crumble remaining feta cheese on top.
Warm pita pockets/bread in a 325 degree oven for about 3-4 mins until warm and somewhat toasty.
Eliopsomo - Olive Bread
- 4 fl oz olive oil
- 8 fl oz luke warm/tepid water,
- 1 teaspoon honey
- 1 and half teaspoons of dry yeast
- 1 lb wholemeal flour
- 1 teaspoon of sea salt
- 2 onions finely chopped
- 10 pitted olives
- 1 tablespoon rosemary
1) Place water in a bowl and add honey, stir until dissolved
2) Add the yeast, set aside for 10/15 minutes until foamy
3) Add in 3 tablespoons of olive oil, mix and add salt
4) Sift half of the flour into a bowl
5) Make a well in the center and add the yeast mixture, sift in remaining flour or enough to make a firm dough
6) Turn out onto lightly floured board, knead for 10 min.
7) Knead into a firm dough
8) Set aside to rise for 2-3 hours, until double in size
9) Add 3 tablespoons of olive oil to a pan, heat
10) Add the onions and fry over low heat until golden, set aside
11) Add the olives to boiling water and blanch for a few seconds
12) Drain olives and pat dry with paper towel, finely chop
13) Add olives and rosemary to onions, and toss together
14) Add to dough and knead for 1/2 min. make into a rounded mound
15) Grease a baking tray with olive oil, flatten dough on the tray
16) Cover lightly with a towel and set aside for 1 hour
17) Preheat oven to 375°F
18) Bake for 10 minutes, reduce oven to 375°F - 19) Coat with olive oil and bake for 30 minutes until golden
Anginares Tarama - Artichokes with fish roe mayonaisse
Yield: 6 Servings
Artichokes with fish roe mayonaisse
Ingredients
6 sm Fresh globe artichokes
1 1/2 oz Tarama; rinsed OR 2 oz Smoked skinned cod's roe
1 tb Finely grated onion pulp
2 lg lemons
1 c olive oil
Salt
Freshly ground white pepper
Instructions
1. To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself. Force the leaves open a little, and rinse under cold water, with a squeeze of lemon or a splash of vinegar to prevent discoloring.
2. Place the artichokes upside-down in a pot large enough to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides. Salt and simmer 15-40 minutes, depending on their age and size -until the heart is just tender when pricked with a fork. Drain and refresh them under cold water; drain again and chill.
3. Beat the tarama or smoked cod's roe with the grated onion. You can do this easily in a food processor. Finely grate the zest of one lemon and beat in, with 2 teaspoons boiling water.
4. Squeeze the juice of both lemons. Alternately dribble in lemon juice and olive oil, beating each addition in before adding the next, as though making mayonnaise - it may not need all the oil. If you are doing this by hand, it take perseverance and elbow grease to make it nice and light. Taste and season with pepper. Open the artichokes and remove the inner, soft leaves and then the hairy choke. Spoon tarama into the cup of leaves.
Artichokes with fish roe mayonaisse
Ingredients
6 sm Fresh globe artichokes
1 1/2 oz Tarama; rinsed OR 2 oz Smoked skinned cod's roe
1 tb Finely grated onion pulp
2 lg lemons
1 c olive oil
Salt
Freshly ground white pepper
Instructions
1. To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself. Force the leaves open a little, and rinse under cold water, with a squeeze of lemon or a splash of vinegar to prevent discoloring.
2. Place the artichokes upside-down in a pot large enough to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides. Salt and simmer 15-40 minutes, depending on their age and size -until the heart is just tender when pricked with a fork. Drain and refresh them under cold water; drain again and chill.
3. Beat the tarama or smoked cod's roe with the grated onion. You can do this easily in a food processor. Finely grate the zest of one lemon and beat in, with 2 teaspoons boiling water.
4. Squeeze the juice of both lemons. Alternately dribble in lemon juice and olive oil, beating each addition in before adding the next, as though making mayonnaise - it may not need all the oil. If you are doing this by hand, it take perseverance and elbow grease to make it nice and light. Taste and season with pepper. Open the artichokes and remove the inner, soft leaves and then the hairy choke. Spoon tarama into the cup of leaves.
Braised Green Beans - Fasolakia Yianni
Yield: 5
3 lbs. fresh green beans
1/2 cup oil
1 1/2 cups ground or pureed tomatoes
1/2 cup water
1/2 cup diced parsley
1/2 tsp. sugar
1 medium onion
2 garlic cloves
salt and pepper to taste
Instructions
1. Cut of the ends of the green beans, snap the beans in half, wash in cold water and drain
2. Heat the oil in a large pot and saute onions, garlic and parsley
3. Add the tomatoes, water, beans, sugar, salt and pepper, stir well and simmer 1 hour
4. Add a little water if needed
3 lbs. fresh green beans
1/2 cup oil
1 1/2 cups ground or pureed tomatoes
1/2 cup water
1/2 cup diced parsley
1/2 tsp. sugar
1 medium onion
2 garlic cloves
salt and pepper to taste
Instructions
1. Cut of the ends of the green beans, snap the beans in half, wash in cold water and drain
2. Heat the oil in a large pot and saute onions, garlic and parsley
3. Add the tomatoes, water, beans, sugar, salt and pepper, stir well and simmer 1 hour
4. Add a little water if needed
Lenten Moussaka
1 Eggplant
1 medium onion
1 medium carrot
1 potato
1 stock cube
½ pack (150g, 5oz) plain firm tofu
2 tbsp red wine
½ can (425g, 15oz) Soya Burger
5 tbsp tomato puree
15 ml. (1 tablespoon) chopped parsley
pinch each of dried basil and oregano, 5 ml. (1 teaspoon) ground allspice
Creamy Topping:
100ml (3.5 fl oz) soya milk
2 tbsp nutritional yeast flakes
¼ pack (75g, 2.5oz) firm tofu
Instructions
1. Peel and finely chop the onion and carrot. Saute in stock made with the cube (or use oil if you prefer) until vegetables are softened.
2. Meanwhile, grate or finely chop the drained and rinsed tofu.
3. Add the tofu to the pan with the vinegar and stir for another 5 minutes. Add the Soya Burger and the tomato puree, and about 250ml (8fl oz, 1 cup) water. Stir well, lower heat and simmer uncovered for at least 20 minutes, adding more water if necessary. Season to taste.
4. Meanwhile, to prepare the creamy topping, liquidise together the soya milk, nutritional yeast and the tofu. Season to taste. For the Eggplant layer, slice the Eggplant in ½ cm (¼ inch) round slices.
5. To assemble, use a square baking dish, about 20cm x 20cm. Put half the tomato sauce in the bottom and cover with half the Eggplant slices. Then the potatoe slices. Repeat these 2 layers and finally pour the creamy topping over.
6. Bake at Gas 6 (200° C, 400° F) for about 1 hour until topping is set and aubergines are soft. Leave it in a little longer if you like the top to be browned.
1 medium onion
1 medium carrot
1 potato
1 stock cube
½ pack (150g, 5oz) plain firm tofu
2 tbsp red wine
½ can (425g, 15oz) Soya Burger
5 tbsp tomato puree
15 ml. (1 tablespoon) chopped parsley
pinch each of dried basil and oregano, 5 ml. (1 teaspoon) ground allspice
Creamy Topping:
100ml (3.5 fl oz) soya milk
2 tbsp nutritional yeast flakes
¼ pack (75g, 2.5oz) firm tofu
Instructions
1. Peel and finely chop the onion and carrot. Saute in stock made with the cube (or use oil if you prefer) until vegetables are softened.
2. Meanwhile, grate or finely chop the drained and rinsed tofu.
3. Add the tofu to the pan with the vinegar and stir for another 5 minutes. Add the Soya Burger and the tomato puree, and about 250ml (8fl oz, 1 cup) water. Stir well, lower heat and simmer uncovered for at least 20 minutes, adding more water if necessary. Season to taste.
4. Meanwhile, to prepare the creamy topping, liquidise together the soya milk, nutritional yeast and the tofu. Season to taste. For the Eggplant layer, slice the Eggplant in ½ cm (¼ inch) round slices.
5. To assemble, use a square baking dish, about 20cm x 20cm. Put half the tomato sauce in the bottom and cover with half the Eggplant slices. Then the potatoe slices. Repeat these 2 layers and finally pour the creamy topping over.
6. Bake at Gas 6 (200° C, 400° F) for about 1 hour until topping is set and aubergines are soft. Leave it in a little longer if you like the top to be browned.
Grilled Octopus - Htapothi sta Karvouna
Ingredients
1 large octopus (about 3 pounds)
1/2 cup olive oil
1/3 cup red-wine vinegar
1 teaspoon oregano
1/2 teaspoon black pepper
2 garlic cloves, peeled and minced
1. Wash and clean the octopus: Cut away the hood and pinch out the beak-like mouth. Place the octopus in a large pot. Cover and cook over low heat with no liquid in the pot, for about 50 minutes, until the octopus is bright pink and tender. It will exude its own liquid. Remove, drain, and cool.
2. Divide and cut the octopus by its tentacles. Combine all the ingredients for the marinade and let the octopus marinate overnight. Prepare the grill or barbecue according to individual equipment instructions. Grill the octopus, brushing it with the marinade, until it is lightly charred and crisp. It should be well done. Serve immediately.
Yield: 4-8 servings
1 large octopus (about 3 pounds)
1/2 cup olive oil
1/3 cup red-wine vinegar
1 teaspoon oregano
1/2 teaspoon black pepper
2 garlic cloves, peeled and minced
1. Wash and clean the octopus: Cut away the hood and pinch out the beak-like mouth. Place the octopus in a large pot. Cover and cook over low heat with no liquid in the pot, for about 50 minutes, until the octopus is bright pink and tender. It will exude its own liquid. Remove, drain, and cool.
2. Divide and cut the octopus by its tentacles. Combine all the ingredients for the marinade and let the octopus marinate overnight. Prepare the grill or barbecue according to individual equipment instructions. Grill the octopus, brushing it with the marinade, until it is lightly charred and crisp. It should be well done. Serve immediately.
Yield: 4-8 servings
Lagana - Greek Lenten Bread
λαγάνα
For the first day of the Greek Orthodox Lent, Clean Monday.
INGREDIENTS:
4 cups of all-purpose flour
1/2 cup of vegetable or olive oil
2 teaspoons of dry yeast
1/2 teaspoon of salt
1 cup lukewarm water
----------
FOR THE TOPPING
olive oil
4-5 tablespoons of sesame seeds
PREPARATION:
Sprinkle the yeast in 1 cup of warm water. Leave it for 30 minutes until it foams. In a large bowl, whisk together the flour and salt. Make a well in the center and add the yeast-water mixand oil. With hands or a wooden spoon, mix to create a cohesive dough..
If needed, add a little more warm water.
On a floured surface, knead the dough until it no longer sticks to the hands and is soft and malleable. Form into three flat loaves, round or rectangular, about 3/4 to 1 inch high. Cover with a towel and allow to sit until doubled in height, about 45 minutes.
Preheat the oven to 355°F (180°C).
Poke the loaves in several places with fingers, brush lightly with oil, and sprinkle with sesame seeds (approximately 1 rounded tablespoon per loaf).
Bake at 355°F (180°C) for 30-40 minutes, until golden.
Serve lagana the same day they are made, as they harden quickly. Otherwise, you can freeze.
For the first day of the Greek Orthodox Lent, Clean Monday.
INGREDIENTS:
4 cups of all-purpose flour
1/2 cup of vegetable or olive oil
2 teaspoons of dry yeast
1/2 teaspoon of salt
1 cup lukewarm water
----------
FOR THE TOPPING
olive oil
4-5 tablespoons of sesame seeds
PREPARATION:
Sprinkle the yeast in 1 cup of warm water. Leave it for 30 minutes until it foams. In a large bowl, whisk together the flour and salt. Make a well in the center and add the yeast-water mixand oil. With hands or a wooden spoon, mix to create a cohesive dough..
If needed, add a little more warm water.
On a floured surface, knead the dough until it no longer sticks to the hands and is soft and malleable. Form into three flat loaves, round or rectangular, about 3/4 to 1 inch high. Cover with a towel and allow to sit until doubled in height, about 45 minutes.
Preheat the oven to 355°F (180°C).
Poke the loaves in several places with fingers, brush lightly with oil, and sprinkle with sesame seeds (approximately 1 rounded tablespoon per loaf).
Bake at 355°F (180°C) for 30-40 minutes, until golden.
Serve lagana the same day they are made, as they harden quickly. Otherwise, you can freeze.
Lenten Recipe - Baked Vegetables
Recipe especially for Lent
4 cups non-sparkling white wine
3 cups unpeeled yams cut into 1½-inch chunks
3 cups carrots, cut into 1½-inch slices
3 cups parsnips, cut into 1½-inch slices
3 cups onions, cut into 1½-inch wedges
3 cups celery, cut into 1½-inch slices
1/3 cup water
5 Tbsp. arrowroot
¼ cup fresh parsley, minced
2 cups water
Preheat oven to 450 degrees F. Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes. Add celery. Continue baking for 30 minutes more. Remove from oven. Place pot on medium heat on stove and bring to a boil. Mix 1/3 cup water and arrowroot together until smooth. Pour into vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat. Garnish with fresh parsley
4 cups non-sparkling white wine
3 cups unpeeled yams cut into 1½-inch chunks
3 cups carrots, cut into 1½-inch slices
3 cups parsnips, cut into 1½-inch slices
3 cups onions, cut into 1½-inch wedges
3 cups celery, cut into 1½-inch slices
1/3 cup water
5 Tbsp. arrowroot
¼ cup fresh parsley, minced
2 cups water
Preheat oven to 450 degrees F. Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes. Add celery. Continue baking for 30 minutes more. Remove from oven. Place pot on medium heat on stove and bring to a boil. Mix 1/3 cup water and arrowroot together until smooth. Pour into vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat. Garnish with fresh parsley
LENTEN CAKE – GREEK KEIK NISTISIMO
3 ½ cups flour
1 tsp baking powder
¾ cup oil
½ cup white raisins
1 ¼ cups sugar
½ cup chopped walnuts
½ cup cognac
1 tsp baking soda
2 cups orange juice
2 tsp. cinnamon
2 tsp. grated orange peel
cinnamon for sprinkling
10 tsp. sugar
Sift flour into ceramic bowl and mix the baking powder; scoop out a well in center. Heat oil in frying pan and pour into the flour. Add raisins, sugar, nuts, orange peel, cognac, baking soda dissolved in the orange juice, and cinnamon. Mix to make a stiff dough. Put into a buttered tube pan or baking pan and bake in preheated 300 F. oven for about. 1 hour. As soon as you remove it from the oven, sprinkle with the cinnamon and confectioner's sugar.
1 tsp baking powder
¾ cup oil
½ cup white raisins
1 ¼ cups sugar
½ cup chopped walnuts
½ cup cognac
1 tsp baking soda
2 cups orange juice
2 tsp. cinnamon
2 tsp. grated orange peel
cinnamon for sprinkling
10 tsp. sugar
Sift flour into ceramic bowl and mix the baking powder; scoop out a well in center. Heat oil in frying pan and pour into the flour. Add raisins, sugar, nuts, orange peel, cognac, baking soda dissolved in the orange juice, and cinnamon. Mix to make a stiff dough. Put into a buttered tube pan or baking pan and bake in preheated 300 F. oven for about. 1 hour. As soon as you remove it from the oven, sprinkle with the cinnamon and confectioner's sugar.
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