Tart with zucchini, leek, and fennel Ingredients 150 g. grated cheese 150g gruyere 1 dose dough for savory tart 2 onions, chopped 4 tablespoons olive oil 300 g. zucchini sliced 2 large leeks cut washers 4 tablespoons fennel 100 ml of milk 200 g. yogurt full 2 eggs salt and pepper Preheat oven to 180 degrees Celsius Saute the onion with the olive oil a little wilted and add the zucchini, leeks and finally the fennel. In a bowl beat eggs, yogurt, milk, salt and pepper and add the crumbled feta cheese and stir well. In pastry tart you have prepared and pour the mixture with the cheese, yoghurt and eggs. Spread top with sauteed zucchini with onions and leeks. Sprinkle with grated gruyere cheese and bake for 40 minutes until your tart is golden. Let it cool and serve. OKRA CASSEROLESLOW-COOKED WITH TOMATOES(Bamies)
Serves 4 INGREDIENTS:
Mediterranean Sea Bass Recipe Stuffed with Tomatoes, Lemons and OlivesIngredients
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Oily beans
Ingredients: 800 g. fresh green beans trimmed 1/2 cup. extra virgin olive oil 1 large onion, thinly sliced 2 cloves garlic, finely chopped 2 small potatoes peeled and cut into cubes 800 g. fresh tomatoes or 400 g. canned chopped tomatoes 2/3 cup. hot water 3-4 tablespoons finely chopped parsley salt and pepper If the beans are too long cut in half and pour into a bowl with cold water. 1. Saute the onion, then add the garlic, and when started to shine, and add the potatoes. 2. Place the tomatoes, hot water and let the mixture boil for 5 minutes. After wash the beans with water, and pour them in the pan with some salt and pepper. 3. Cover and simmer the food for 30 minutes. Pour the chopped parsley and, if necessary, add some more hot water. Continue cooking for 10 minutes until soft long beans. Serve hot, accompanied by a slice Spinach pie with greek Feta cheese Ingredients
Refreshing Watermelon Feta Salad recipe
For the watermelon feta salad
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Greek Meatballs in Tomato Sauce (Keftedakia Giouvetsi) This recipe is ideally made using hilopites, which is a traditional Greek egg pasta similar to tagliatelle but cut little square pieces. If you can’t find any, use some orzo pasta which will be equally delightful! Don’t forget to top with some crumbled feta and sprinkle with some chopped parsley which works wonders with this tomato based dish! For the meatballs
Traditional Greek Salad recipe A traditional Greek salad recipe (Horiatiki) will always (and only) include tomato, sliced cucumber, green pepper, sliced red onion, Kalamata olives and of course feta cheese. It must be seasoned with dried oregano and salt and dressed with good quality extra virgin olive oil and a splash of red wine vinegar. This is a traditional Greek salad; fresh, locally produced ingredients, simple and uncomplicated Ingredients
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THE GREEK CHEESES
1. HARD CHEESES:
- GREEK GRAVIERA (GRUYERE): An eating cheese with a pleasant taste and rich aroma.
- KEFALOTYRI: A salty grating cheese with a pleasant sharp taste and rich aroma.
- MYTILENE LADOTIRI: A hard cheese with a salty taste and a pleasant aroma.
- BATZOS: Produced mainly in Central and Western Macedonia and Thessaly. A hard, salty cheese usually eaten cooked (in pizza, grilled or fried).
- FORMAGELLA PARNASSOU: A hard cheese. It has a pleasant taste and aroma, particularly when cooked.
2. SEMISOFT CHEESES:
- KASSERI: Mainly an eating cheese, made from sheep's milk or a mixture of sheep's and goat's milk; it has a pleasant taste and aroma.
- SFELA: Produced in the southern Peloponnese, it is a semisoft, rather salty cheese, ripened and preserved in brine.
3. SOFT CHEESES:
- GALOTYRI: Produced in Epirus and Thessaly, it is a soft spreadable eating cheese which forms the base for many appetisers.
- KOPANISTI: Produced in the Cyclades, this creamy, salty cheese has a distinctive sharp taste.
- TELEMES: Ripened and preserved in brine, it is a rich, soft, salty cheese with a slightly pungent taste.
- FETA: Feta cheese is ripened and preserved in brine. It has a slightly pungent taste and a rich aroma.
4. WHEY CHEESES:
- ANTHOTIRO: A white eating cheese, ready to be eaten as soon as it is made. It may be kept for a few days in the refrigerator.
- MANOURI: Manouri is produced in Central and Western Macedonia and Thessaly. It is a rich, soft eating cheese with a very pleasant taste.
- MIZITHRA: A rich, soft eating cheese with a pleasant taste. It may be kept for a few days in the refrigerator. Aged mizithra, which has undergone a dehydration process, is used as a grating cheese for spaghetti, cheese pies, etc.
- XINOMIZITHRA:A rich, soft cheese, usually salty, with a sharp taste and pleasant aroma.
NOTE: All cheese should preferably be kept refrigerated.