Roasted Eggplant DipWhat we need:
5-6 flasks eggplant about 2 pounds 3-4 tbsp virgin olive oil 2 cloves of garlic in a mortar or grater 2 tbsp wine vinegar or balsamico 3 tbsp of sea salt Preparation Wash and thoroughly wipe the eggplants and cut the stalk. Place them as in a pan and after the drill above the knife, bake at 200 degrees above or below at 180 in air for 50-60 minutes, until tender inside. When take them off oven we leave them to cool for 1 hour covered with a bag and then peel them from the skins which can easily be removed. With our power to dissolve vertically like thick threads and put them in one or Tupperware container. Add the remaining ingredients and mix well by hand to go everywhere. Place the pan in the refrigerator for 2-3 hours to cool. Ready-to-serve and is a unique summer snack, and not only. At the end if you want to add a little grated cheese as desired. Traditional Kreatopitta-meat pie INGREDIENTS
Sauté the onion and garlic in hot olive oil. When the onion softens, add the meat and brown well. Dissolve the tomato paste in the wine and stir in, along with salt, pepper, herbs, and water. Cover, reduce heat, and simmer for 1 1/2 to 2 hours, until the meat is very tender and there's some liquid in the pan. (Cooking time and the amount of water needed will depend on the meat. If more water is needed during cooking, add boiling water.) Stir in rice and turn off heat. Preheat oven to 340F (170C). Prepare Phyllo Recipe. Oil a 16 1/2 x 12 inch pan (or equivalent). Place the bottom sheet of phyllo on the bottom and spread filling evenly. Place the smallest sheet of phyllo on top of the filling, brush with olive oil, and place the final sheet of phyllo on top, and brush with oil. Tuck or crimp edges of the dough, and bake at 340F (170C) for 1 hour. The kreatopita is done when the corners of the crust don't stick to the pan. Remove the pan from the oven and cover with a clean towel for 1 hour before serving. Cut into 4-inch pieces Fresh grilled octapus
Beat the octopus 100 times on a smooth rock, then rub it on the rock with a circular movement, sprinkling it often with sea-water, until the tentacles become curly or the membrane between them can be easily torn. It can be preserved very well in deep freeze for several months. It is often more tender and tasty if it rests for some time in the freezer before cooking. Cut octopus into pieces about 12 cm long. Place the pieces over a low-burning charcoal fire. Add sea salt. Turn every few minutes and check if the tentacles are fork-tender. Cook for about 30 minutes, then add freshly-squeezed lemon juice. () Chicken Souvlaki recipe (Skewers) with Pita Bread
For the chicken souvlaki
important You must stir cucumber very well. There must no water from cucumber in your mix. To serve
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Gemista is the Greek recipe for stuffed tomatoes and other vegetables. It is one of the most popular vegetarian dishes in the summer.
The typical gemista recipe includes stuffed tomatoes, stuffed green bell peppers and sliced potatoes. Gemista is one of the easier and healthier Greek recipes to make at home, although it may seem a little complicated at first.
Heat the olive oil in a medium pan. Add the onion and garlic and cook over a medium heat, until soft but not browned. Add the tomato pulp to the pan, increase the heat slightly, and simmer vigorously for almost 10 minutes, stirring now and then, until the mixture is thickened. Make sure that there is some juice in the pan still. Stir in the rice and the dill, cover and leave to cook over a low heat for 10 minutes, until the rice is only half-cooked. Add salt and pepper and a pinch of sugar (it always blends well with frest tomatoes). Preheat the oven to 190°C fan. Put the hollowed out tomatoes, peppers and zucchinis into a slightly oiled baking dish and fill with the rice mixture. Replace the tops. Cut potatoes and arrange them between the stuffed veggies. Bake in the oven for 35-40 minutes, until the tomatoes and veggies are tender and the rice is cooked through. Garnish with basil or parsley leaves and serve with feta cheese and bread. recipe Grilled TsipouraTsipoura (Gilthead Sea Bream) Recipe
2 whole lemons per fish celery top greens flat parsley leaves olive oil lemon-olive oil marinade (two batches—one for grilling and one for serving) Nick’s secret fish spice mix salt and pepper 1. Have the fishmonger clean and scale the fish. 2. Rinse well, and keep in very cold water while making other preparations. 3. Score each side with a knife in an x pattern. 4. Heat and prepare grill. 5. Rub the inside and outside of the fish generously with olive oil. 6. Gather together celery greens, and parsley and stuff stem and all into the cavity of the fish. 7. Thinly slice a lemon and stuff that in cavity 8. Lightly sprinkle outside of fish with the fish spice mix. Don’t use on the inside—it may overpower the delicate flesh. 9. Place fish cage/fish on grill. Each time you turn the fish over, brush with the marinade to prevent it from drying. You can also add a pinch of spice mix again on each side while cooking 10. The grill time depends on the size of the fish. Flesh should be white and not transparent at all. It should easily flake when touched with a fork. 11. When fish is cooked, remove fish from grill and remove lemons slices and greens from cavity. Discard any left over marinade. Serve at table whole with the fresh lemon and oil sauce seasoned with a touch of salt and pepper. If you desire you can garnish with fresh greens and lemons. Beef Stifado recipe (Greek beef stew)Ingredients
Traditional Greek bean soup recipe (Fasolada)Ingredients
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patates giachni,traditional recipe from kefalonia island
Procedure: Put the olive oil to burn in the pan with the onion and garlic . After a while , add the potatoes peeled and cut evenly , chopped tomatoes and tomato paste and a little turn all along the oil. Add the bay leaf , salt, pepper and a little water . Boil for about 50 minutes Traditional Greek Moussaka recipe (Moussaka with Béchamel)Base ingredients
Greek Dolmades recipe (Stuffed Vine/ Grape Leaves Dolmathes)
Ingredients
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