Greek Recipes
Greek Recipes (1)
Greek Recipes (2)
Greek Recipes (3)
Greek Recipes (4)
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Greek Recipes (4)
Vassilopita
New Year's Cake.
This is the cake essentially prepared for New Year's day.
It always has a coin in (traditionally a golden sovereign) hidden in it. When the head of the household cuts the cake, he gives a piece to each person present. Whoever finds the coin will have luck for the whole year. Slices of cake are also cut for Christ, St Basil (whose nameday is on the 1st Jan) and for the household. (In that order)
According to tradition, this custom began in the time of St Basil (one of the Orthodox church's most important saints) The enemy, it is said, was about to attack the city where St Basil lived; in hope of avoiding the pillage that would follow, he persuaded all the inhabitants to turn in their gold and jewellery. But in the end the city was not captured and the problem remained: how to give each one back his wealth. So St Basil came up with the idea of baking small cakes/bread an in each one he hid a coin or a piece of jewellery. When they cakes/bread were handed out ....... a miracle happened ....... each person broke open their cakes and got back what was originally theirs!!
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ST BASIL's CAKE
ST BASIL'S CAKE
(Vassilopita)
Ingredients
250g butter (soft) 1 1/4 cup (9oz)
8 eggs
1 kilo (2lb) flour
5 tbsp cognac
500g (1lb) sugar
juice from 6 oranges
1 tsp baking soda
1 tsp grated orange rind
2 tsp baking powder
Icing sugar to decorate (confectioner's sugar)
Method
In a glass bowl beat the butter until it is light and fluffy.
In a 2nd bowl beat together the egg yolks and sugar, until pale, add the butter to the egg mixture. Stir to combine.
Dissolve the soda in the orange juice and add to bowl. Beat the egg whites in a clean separate bowl until stiff
Add half the flour, half the cognac with the baking powder dissolved in it, and half the egg whites to the sugar/butter mixture. Mix well and then repeat with the second half.
Pour mixture into a 30cm (12in) round baking tin and bake in a preheated moderate oven 180c /350f/Gas 4 for approx 1 hour. Until a skewer inserted into the centre of the cake comes out clean.
Leave to cool. Wrap a coin in foil and insert it in the base of the cake (see note). Decorate the cake with icing sugar, sprinkled on top or make a stencil of 2002 ;sprinkle icing sugar over then gently remove the stencil.
Note: Make sure you place the coin away from the centre of the cake, or you may end up with the coin still on the plate when you have cut it into slices!
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Black-eyed Bean Salad.
Black-eyed Bean Salad.
Ingredients
400g (1lb) dried black-eyed beans
3 tbsp olive oil
3 spring onions (finely chopped)
1 tbsp fresh parsley (finely chopped)
1 tbsp fresh dill (chopped)
vinegar or lemon
salt
Method
Boil the black-eyed beans (no soaking needed) Follow the directions on the packet.
Rinse, cool and place in a salad bowl. Mix together salt, vinegar (or lemon) and oil. Pour over beans add chopped parsley and dill. Stir in chopped fresh onions . Chill and serve.
Note from Jayne: For an extra special salad add a tin of drained tuna fish |
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Kourabiethes
Small almond cakes (Christmas biscuits)
Ingredients
Makes a lot
700g (1lb 9oz) butter
300g (1 1/4 cups) olive oil
1/2 cup sugar
3 yolks and 1 egg white
1 teaspoon baking soda
3 tbsp cognac
1 tbsp cinnamon powder
700g (1lb 9oz) blanched and ground
1200g (nearly 10 cups) flour
4 cups of icing sugar (caster sugar) in a bowl for coating.
Method.
In a large bowl beat the butter and the oil with the sugar until fluffy. Stir in the beaten eggs, soda diluted in the cognac, cinnamon and the almonds.
Gradually combine the flour with the mixture and knead thoroughly until the it forms a dough.
Take pieces of dough and form balls the size of a walnut.
Arrange on prepared baking tray and bake for 15 - 20 mins in a preheated oven 180c /350f /Gas 4.
When they are slightly cool, cover them completely with icing sugar. Must be thickly coated. Arrange on platter.
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Pork and Quinces
Pork and Quinces
ingredients
1 kilo (2lb 2oz) boneless pork
1 kilo (2lb 2oz) quinces
1/2 cup olive oil
3 grated tomatoes
1 grated nutmeg
salt
1 tbsp sugar
Method
Cut the meat into serving pieces, wash and brown it in the olive oil on all sides.
Add the tomatoes and 2 cups water, let the pork cook for 1 hour, until almost tender
Peel and core the quinces and cut into quarters.
Salt and fry them lightly in 2 tbsps olive oil.
Add themm immediately to the meat in the skillet. Sprinkle with nutmeg and sugar, pour in 1 glass water, if needed and simmer for another half hour.
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AFELIA
AFELIA
This is from Cyprus. Serve with warm bread, a leafy salad and a few olives.
Ingredients
675g (1 1/2lb) pork fillet
20ml (4tsp) coriander seeds
2.5ml (1/2tsp) sugar
45ml (3tbsp) olive oil
2 large onions sliced
300ml (1/2 pint) 1 1/4 cups red wine
salt and ground black pepper
fresh coriander to garnish
Method
Cut the pork into small chunks. Crush coriander seeds (or use 1 tbsp ground coriander)
Mix coriander seeds with sugar, salt and pepper and rub all over the meat. Leave to marinate for up to 4 hrs.
Preheat oven to 325f/160c/Gas 3. Heat 2 tbsp oil in a frying pan over a high heat. brown the meat quickly, then transfer to an oven proof dish.
Add the remaining oil and fry the onions until beginning to colour. Stir in the red wine, salt and pepper and bring to boil.
Pour onion and wine mixture over the meat and cover with a lid (or foil). Bake for 1 hour or until meat is very tender. Serve scattered with fresh coriander
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Fish and Spinach
Fish and Spinach
Ingredients
4 fish fillets (swordfish/cod etc)
5 tbsp milk
1 kilo spinach cleaned
4 tbsp olive oil
1 tbsp flour
2 tbsp fresh dill chopped
1/2 tsp nutmeg
salt and pepper
Sauce
3 tbsp lemon juice
1 tbsp wine vinegar
1 onion chopped
1/2 tsp cornflour (corn starch)
1 tbsp olive oil
Method
In a large,deep pan place the fish, milk and 2 - 3 tbsp water. Simmer for 7 - 8 mins
Remove the fish using a slotted spatula and keep warm.
In another pan heat the oil and add the spinach stir a few times. Slowly cook for 4 - 5 mins. In the pan with the fish stock gently stir in the flour.
Add stock to the spinach and also add the dill and nutmeg. Simmer for 2-3 mins. Arrange spinach in a serving dish and place the fish on top.
Sauce: In a small pan place the lemon juice, vinegar, and onion. Simmer for 4mins then add the oil and cornflour (corn starch). Stir rigorously until it's thickened and serve with the fish.
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Lamb with Chestnuts and honey.
Lamb with Chestnuts and honey.
Ingredients
2 tbsp olive oil
1,800g (4lb) leg of lamb (chopped into serving slices, large)
1 onion finely chopped
1 kilo (2lb) chestnuts cleaned
5 tbsp brandy (cognac)
2 tbsp honey
salt/pepper
method
Wash and dry the meat. In a large pan heat the oil and add the onion. Fry for 3-4mins. Add meat and fry on all sides to seal. Add the brandy.
Add 2 cups water , cover and simmer for 1 hour.
Add the cleaned chestnuts, salt and pepper and simmer for a further 40mins, until the meat and chestnuts are tender.
Remove the lamb and chestnuts from the pan and keep warm. Add honey to pan and simmer for 5 mins until the remaining sauce from the meat has thickened. Serve with a green salad.
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Liver cooked with Oregano
Liver cooked with Oregano
Ingredients
1 kilo (2.2lbs) liver - (cow's) cut into small pieces
salt, pepper
1 tbsp oregano
flour
oil for frying
Sauce
1 tbsp lemon juice
1/3 cup dry red wine
1 tsp mustard powder
Method
Note: you mustn't wash the liver. Coat the pieces in salt, pepper and oregano. Coat with flour and fry in a large deep frying pan in hot oil. Fry on all sides.
Pour over lemon juice and remove from pan, keep warm.
Pour out most of the oil from the pan, but leave about 1 tbsp. Add the wine and mustard powder , finally add the liver and cookk for 2-3 mins. Serve immediately.
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Small port shrimps. (Garides mikrolimano)
Small port shrimps. (Garides mikrolimano)
Ingredients.
1 kilo (2lbs 4oz) medium sized shrimps
2-3 ripe tomatoes (finely diced)
1/2 teacup olive oil
2 onions (finely diced)
2 cloves garlic (sliced)
2 tsp fresh parsley (chopped)
250g (7oz) Feta cheese
2 tsp sugar
1 bay leaf
salt/pepper
Method.
1. In a pan saute the onion in the oil.
2. Add the tomatoes, garlic, bay leaf, sugar, salt and pepper.
3. Add a teacup of water and simmer for 30mins
4. Clean the shrimps well.
5. Add the shrimps to the sauce and continue cooking for another 4mins.
6. In a small oven proof dish (pyrex) empty the shrimps and sauce.(remove bay leaf)
7. Lay the feta cheese over the shrimps and bake in a hot oven for 10mins. (or grill)
8. Remove from oven, sprinkle with fresh parsley and serve immediately. |
Stuffed Tomatoes and Peppers
Stuffed Tomatoes and Peppers
This recipe is for a large or greedy family (like mine). One pepper and one large tomato is usually sufficient for each person.
This food does however taste better the next day, when it has absorbed all the juice.
Tomatoes and peppers stuffed with rice.
(Domates ke piperies yemistes.)
Ingredients.
12 medium 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
Method.
1. Wash the tomatoes and peppers well. Oven (stove) should be medium (200c)
2. Use a sharp knife to remove the top (stem) end, keep, as this will be used as a lid-like cover.
3. Use a teaspoon and carefully remove the seeds from the peppers and the pulp from the tomatoes.
4. Keep the pulp.
5. Arrange the tomatoes and peppers in a roasting tin (they must be tightly packed together) and season them inside and out.
6. Sprinkle a small amount of sugar inside the tomatoes.
7. Fry the onions slightly in a pan and add the garlic, rice, parsley, 2 glasses of water, tomato pulp, salt and pepper.
8. Allow to boil for approx 10mins.
9. Fill the tomatoes and peppers with the rice mixture, take care not to fill more than 3/4 .
10. Place lids on the tomatoes and peppers. Pour oil over them.
11. Bake for approx 11/2 hours until the tomatoes and peppers are brown on top and the peppers are cooked.
note:
If you wish you can place wedges of potato in the spaces in between the.veg (fruit) to ensure a tight fit.
You can also pour the juice of 2 extra tomatoes, mixed with the oil overthe stuffed tomatoes and peppers just before baking, this way your food will become more saucy.
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Leek Pie.
Leek Pie.
Ingredients.
1/2 kilo leeks chopped. (1lb 2oz)
4 eggs
1 cup self raising flour
2 tea cups milk
250g (9oz) feta cheese
1/2 cup chopped dill
1 tea cup oil
Method
1.. Heat the oil and saute the leeks for about 10 mins, stirring constantly.
2.. Beat the eggs in a bowl and slowly add the flour, cheese, milk, dill, leeks and salt and pepper.
3.. Mix very well.
4.. Pour the mixture into a non- stick pan (approx 26cm) and bake in a medium oven for an hour.
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Sweet Pleats
Sweet Pleats.
Diples.
Ingredients.
8 eggs
1kilo (2lbs 4oz) plain flour
1 small glass of ouzo (optional)
1 teaspoon baking soda
juice of half a lemon
250g (9oz) walnut crumbs
2tsp cinnamon powder
Oil for frying
SYRUP.
2 teacups sugar
1 teacup honey
2 glasses of water
a stick of cinnamon
Method.
1.. Beat eggs using a whisk for 5mins. Add ouzo, baking powder, lemon and flour.
2.. Empty mixture onto a work surface and kneed until you have a tough dough.
3.. Cover the dough and let it 'rest' for 2 hrs (at room temp)
4.. With a rolling pin - roll the dough out into very thin pieces. cut into small sqaure and pinch together in the middle of the square to form bow shapes.
5.. Heat the oil in a frying pan and fry the pleats on both sides until golden brown.
6.. Place the pleats on a tray and prepare the syrup.
7.. In a pan put the sugar, honey, water and cinnamon and boil for 15mins. Leave to cool then pour over the pleats and sprinkle with walnuts and cinnamon.
8.. Serve cold.
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Image title would go here.
Country Lamb.
Ingredients.
6 servings of lamb (1 1/2 kilo/ 3lbs 6oz)
4-4 fresh onions (spring onions)
500grams round small potatoes (1lb 2oz)
500grams carrots coarsely chopped. (1lb 2oz)
300gr unsalted cheese (11oz)
300gr peas (11oz)
2 tbsp dill finely chopped
salt-pepper
1/2 kilo filo (phyllo)very thin sheets of pastry (can buy this ready made - frozen)
1 1/2 teacups olive oil
1/2 teacup butter melted
Method.
a.. Heat oil in pan and saute onions.
b.. Add boned lamb and brown for 10mins. Add a glass of water and allow meat to simmer for 1 hour.
c.. Add veg to pan after an hour and contiue cooking for another 20mins.
d.. Remove from fire. Leave to cool.
e.. Cut filo pastry into 20cm (width) strips and at the end of each place a piece of lamb and some veg. Cut a slice of cheese and place on top of lamb.
f.. With a brush, spread butter on the edges of the filo pastry and carefully wrap to form a parcel. Bring the long edges up first over the lamb mix and then gently roll and seal.
g.. Place the parcels in a buttered baking tin (or pyrex dish) and bake in a medium oven for about 35-40 minutes. Serve hot with tzatziki. (yoghurt/cucmber/garlic dip)
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Small Onion Pies.
Small Onion Pies.
Ingredients.
Filling.
1 kilo onions cut into fine slices
3 finely chopped tomatoes
100g crumbled feta cheese.
1/2 cup olive oil.
salt+ pepper
Dough
1/2 kilo flour (plain)
1 cup water
4tbsp olive oil
the grated peel and juice of one lemon
1/2 tsp salt
Method.
1.. Brown the onions in the oil and add tomatoes, salt and pepper.
2.. Simmer until sauce thickens and add cheese
3.. Prepare the dough with the above ingredients and roll it out 1/2 cm thick.
4.. Cut out 10 circles (use a glass to cut round) and place 1 teaspoon mixture on each.
5.. Fold over and seal edges firmly (press with fork)
6.. Deep fry in oil until golden brown on each side
7.. Place on kitchen roll (paper) to absorb oil.
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