Greek Recipes
Greek Recipes (1)
Greek Recipes (2)
Greek Recipes (3)
Greek Recipes (4)
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Greek Recipes
More Greek Recipes taken from my newsletter.
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Stuffed Peppers
Stuffed Peppers with Feta.
Ingredients
15 long green peppers
250g (1/2lb) feta cheese crumbled
2 tbsp olive oil
1 hot chilli pepper (finely chopped)
pepper, oregano (pinch)
1 tbsp chopped fresh parsley
little oil
cubes of bread
Method
Wash peppers well. Cut off stem and remove seeds. In a bowl mix together with a fork the olive oil, feta, pepper, oregano. Add chilli pepper and parsley, mix well. Stuff each pepper with a tsp mixture. Close the opening with a small piece of bread and a toothpick (so the cheese does not run out when cooking).
Either arrange the peppers in a baking tin, coat with oil and grill on both sides until soft, or fry in a large frying pan with a little oil on both sides.
Serve hot or cold, they taste delicious either way.
This dish is know as a 'mezze' a small dish that is served with the Greek alcoholic drink ouzo. It can also be served with wine.
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Pastelli.
Pastelli.
Ingredients
1 kilo honey (2.2lbs)
1 kilo (2.2lbs) sesame seeds
200g (6 1/2 oz) sugar
a little cinnamon
Method
Wash and dry the sesame seeds, leave on kitchen paper. Before they are completely dry, fry in a frying pan. Stir using a wooden spoon. Cook until the have turned a light brown.
Remove a quarter of the sesame seeds and crush.
Pour the honey and sugar into a small pan and heat gently, until it thickens. Be very careful not to over cook. The way to test the consistency is to drop a small amount of the mixture onto a plate of water, then pick it up using two fingers. It should not be too soft that it drips from your fingers, and neither too hard. A chewy consistency is what you are striving for.
Mix all the sesame seeds (whole and crushed) into the honey/sugar.
Cover your work surface with grease proof paper. Pour mixture onto paper and using wet hands hit it very hard for a few minutes. Then take a wet rolling pin and roll out to 2cm (1 in) thick. Sprinkle with cinnamon powder. When it is nearly set cut it into small portions and place it on clean grease-proof paper (baking paper). When it is set you can keep it in a metal tin for 1 year.
This is a traditional sweet (especially in Rhodes). It is serves at celebrations, from weddings to name days. It has long been associated with wedding celebrations as it used to be placed on the bridal bed the night before the wedding .
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Pastelli |
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Olive Bread
Olive Bread
(makes 2)
Ingredients
2 onions thinly sliced
225g (8oz) 1 1/3 cups pitted black or green olives
2 tbsp olive oil
1 1/2 tsp salt
750g (1 3/4lb) 7 cups strong plain flour
20ml (4tsp) easy-blend dried yeast
45ml (3tbsp) each roughly chopped
parsley
coriander or mint
Method
Fry onion in oil until soft. Roughly chop olives
Put flour,salt, yeast and parsley, coriander or mint in a large bowl with olives and fried onion, pour in 475ml (16floz) 2 cups hand-hot water.
Mix to a dough using a round balded knife, adding a little more water if needed.
Turn out onto a floured surface and knead for about 10min. Put in clean bowl cover with cling film and leave until doubled in size.
Preheat oven to 220c/425f/Gas 7. Lightly grease two baking sheets. Turn the dough onto a floured surface and cut in half. Shape into 2 rounds and place on baking sheets. Cover loosely with oiled cling film and leave until doubled in size.
Slash tops of the loaves and bake for 40min or until loaf sounds hollow when tapped on the bottom. Transfer to wire rack to cool.
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Olive Bread |
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