It all tastes Greek to me

Braised Pork with Leeks and Celery over a Yogurt and Lemon Sauce

2012-02-29T13:54:00.001-05:00

So happy leap day everyone! I don't know about you, but this February was really long for me and Ι guess it has nothing to do with this extra day..
Maybe it's because i cant wait for Spring to come, so we can start our excursions to the big outdoors!
Today I have a traditional luscious and hearty winter to spring dish for you, that you have to try. It's full of nutrients and delicious!
Grab or make a loaf of fresh bread and tuck in!

Ingredients (5-6 people)

1 pound pork loin, cut into big chunks
6 tablespoons extra virgin olive oil
1 teaspoon ground cardamom
2 onions, finely chopped
6 large leeks, rinsed and cut into chunks (white and tender green part)
4 carrots cut into chunks
10 celery stalks chopped (use the leaves too)
1 bunch green onions chopped
100 ml dry white wine
1/2 bunch chopped dill
Salt - Pepper
For the lemon sauce
2 tablespoons Greek yogurt
2 egg yolks
Juice of one lemon Salt and pepper

How to make

Season the meat with salt and pepper. Use a pot add the olive oil and place over medium-high heat.
When the oil is hot add the meat sprinkle with cardamom and let it brown well.

Once the meat is golden brown, remove it from the pot and to the drippings of the pot add the onions and spring onions. Add Salt and pepper and when the onions are soft, add the meat again. Add the wine and let the alcohol to evaporate. Add 1/2 cup of warm water and when it comes to a boil lower the heat.
Simmer for 30 minutes, then add the leeks, celery, carrots, dill, salt and pepper.

Stir and add 1/2 cup more of warm water. Cover the pot and Simmer for 1/2 hour 45 minutes or until the meat is tender.
For the yogurt - lemon sauce
In a bowl beat the yolks along with the yogurt and lemon. When the food is ready, remove the pan from heat and take a lug of the foods liquid.
Gradually add the liquid to the bowl with the yogurt, egg and lemon, beating constantly with a fork.

Continue with a second ladle of liquid. When the sauce is really warm and soup-like, add it to the pot with the pork and vegetables.
Let the food stand covered for a while before serving.

PS The egg and lemon sauce is a Greek Classic but if you feel like it, you can skip on the eggs..

Enjoy!!!

Smothered Squid in Tomato sauce

2012-02-27T10:32:00.000-05:00

So today is the Clean Monday back in Greece, which is a Public Holiday and means that we have 40 days ahead until Orthodox Easter..
Today the Greeks are celebrating with outdoor excursions, children are flying kites everywhere and all the people eat seafood but not fish.
The recipe that I have today is a classic Clean Monday dish.

Ingredients (4-5 people)

500 gr frozen (or fresh) small squid or small cuttlefish thawed
200 gr plain tomato sauce
2 onions, finely chopped
1 clove garlic, crushed
100 ml dry white wine
2 bay leaves
A few allspice berries
Salt - Pepper
A pinch of Sugar
5 tablespoons olive oil

How to make

Clean the squid thoroughly under running water, cut and discard the center bone and hard lumps under the tentacles. If you buy frozen squid, most likely it will be ready to use.
Place a saucepan over medium heat and add olive oil. When the oil is hot, add the onion with the garlic, bay leaves and spices, salt and pepper and stir untill soften.
Add the squid. Saute for 3 minutes and add wine. Let the alcohol to evaporate, add the tomato sauce, a little extra salt and sugar. Cover and cook for 20 minutes.
Serve with fresh bread!

Enjoy!

Easy sweet milk phyllo pie (Patsavouropita)

2012-02-21T16:48:00.001-05:00

Another easy, creamy dessert is coming at your way and you have to try and make it! Believe me it's very easy and it will satisfy your sweet tooth.. It's an easy modern version of the traditional Galaktompoureko which is one of the most famous desserts in Greece.
So.. the next time you'll visit your grocery store grab a package of phyllo pastry. I'm sure you have all the other ingredients that are needed available at your home..

Ingredients

1 package phyllo pastry thawed
250 g butter
750 ml milk (3 cups)
8 - 10 tablespoons sugar
Zest of 1 orange
A pinch of salt
1 cinnamon stick
Confectioners sugar and ground cinnamon

How to make

Using a saucepan melt the butter, and using a brush grease really good a baking pan.
Brush with butter a phyllo sheet and crease it with your hands. Preheat oven to 380 degrees.

Move the creased phyllo in the baking pan and continue brushing with butter the other sheets and place them in the pan.

When all the leaves are in the pan, bake the pie for 20 minutes to brown and crisp the phyllo.
Place a saucepan over medium heat, add the milk, sugar, zest and cinnamon stick. Let it simmer for 10 minutes (we don't want to boil the mixture), stirring occasionally.
After the 20 minutes of baking the phyllo, remove the pan and pour lugs of the milk mixture over the phyllo pastry.

Return the pan in the oven and bake 25 minutes more.
When it's ready, remove from the oven and sift the confectioners sugar and ground cinnamon
return to the oven and continue baking for 5 minutes more (optional).

Let it cool a bit before serving.

Enjoy!!!

Chocolate Bars with Dried Fruits, Nuts and Honey

2012-02-15T14:10:00.001-05:00

Hello there! Did you have a good time with your loved ones yesterday? I have to admit that I've never ever celebrated Valentines Day.. I think it's not for me.. Anyway.. You have to try these lovely chocolate bars, they are so decadent and full of goodness! Keep them in the fridge and enjoy them anytime you want!

Ingredients (for a small square pan)
300 g semisweet chocolate
1 tablespoon olive oil
1/2 cup toasted almonds roughly chopped
1/2 cup toasted hazelnuts roughly chopped
1/2 cup pistachios roughly chopped
1/2 cup toasted sesame seeds
3 tablespoons honey
The zest of one orange
1 teaspoon of cinnamon
3-4 chopped dried apricots
3-4 chopped dried figs
3-4 chopped prunes

How to make

Chop the chocolate into pieces and melt in double boiler along with a tablespoon of olive oil.
Whisk in food processor half of the nuts to make them ground. Mix the nuts with the rest which are roughly chopped. Add the dried fruits, sesame seeds and cinnamon.
Cover a baking pan with parchment paper.
Add the melted chocolate into the fruit and nut mixture. Mix thoroughly with a spatula.
Finally add the honey and stir.
Spread the mixture into the pan, place on top another piece of parchment paper and press with your hands to flatten the surface.
Place in refrigerator for 2-3 hours.
When you are ready to serve, flip the pan and remove the parchment papers. Cut using a large knife first into strips and then into bars.

Enjoy!!!

Baked Mini Corn Dogs

2012-02-10T11:14:00.000-05:00

I know what you are going to say.. Why didnt she post this recipe before the Super Bowl??? Well one thing is that I didnt have the recipe at the time and another thing is that I had no idea about the football cup, we dont know nothing about it back in Europe.. The only thing I remember about this event is an "accident" that Janet Jackson had back in 2004... But.... now that I've seen it, I have to admit that it's a spectacular event, I cant say more about the actual sport game, I dont understand it so far... :o
So today I have a great party food, mini corn dogs on a stick! I had such a pleasent time doing them with my son (Kostas)... Are you ready?

Baked Mini Corn Dogs (adapted from Food Network)

Ingredients (18 mini corn dogs)

1 cup reduced-fat milk
1 package active dry yeast
2 tablespoons extra virgin olive oil
2 tablespoons brown sugar
1 cup cornmeal
1 cup and 4 tablespoons all purpose flour
1 teaspoon salt
a pinch of baking soda
a pinch of sweet or hot paprika
9 reduced fat hot dogs halved crosswise
1 large egg, beaten
1 tablespoon sesame seeds

Directions

Warm the milk (lukewarm not hot) and pour it into a bowl. Add the one spoon of sugar, stir and add the yeast. Let the yeast to activate for 2-3 minutes.
Meanwhile mix the dry ingredients, cornmeal, flour, salt, baking soda, paprika in a bowl.
Back in the milk and yeast mixture, add the rest of the sugar and olive oil. Stir and add the flour mixture in three doses. Stir to make a sticky dough.

Cover with plastic wrap and let it rise i a warm spot for 45 minutes to 1 hour.
Insert a wooden stick into each hot dog half and set aside.

Preheat the oven to 450 degrees and lay parchment paper on a baking sheet.
Turn the dough in lightly floured surface, add some flour on top of the dough and fold 2-3 times (you dont have to knead it, but if you feel like it, go ahead and knead). Divide the dough into 18 pieces.

With your palms, roll each piece into a 10-inch length. Here is my assistant..

Wrap each piece around a hot dog half (it's really easy), press the edges to seal

Brush the corn dogs with the beaten egg and sprinkle with the sesame seeds.

Bake for 15 - 18 minutes.

Have a wonderful weekend!!!

Braised Porkloin with Quinces and Plums

2012-02-07T10:43:00.000-05:00

Today I'm giving you a Greek Sunday dinner dish.This technique will give you 100% result in a satisfactory because it is based on the low and slow way of cooking.The meat gets an indescribable delicious flavor from the sauce and slow cooking, it's so incredibly juicy and tender you wont believe it!

Ingredients
1 pound whole porkloin
8 tablespoons olive oil
2 onions, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery chopped
5-6 cloves garlic
2 cups chicken stock
2 tablespoons dijon mustard
2 tablespoons honey
2 tablespoons balsamic vinegar
1 teaspoon fennel seeds
1 teaspoon ground coriander
2 bay leaves
Salt - Pepper
3 large quinces cut into big chunks
8-10 dried pitted prunes
1 apple, cut into bif chunks
You can use only quinces and plums or just potatoes!

How to make

Season the meat with salt and pepper,

coat a large pot or Dutch oven with 8 tablespoons of olive oil. Place over medium high heat and when the oil is hot lay the porkloin and brown on all sides.

Remove the meat from the pot and set aside. Cover loosely with foil.
Preheat the oven to 285 degrees.
To the meat drippings in the pot add the onions, carrots, celery, garlic and saute until soft and golden brown.

Add the honey, vinegar, mustard, spices and bay leaves, add the chicken stock

and return the meat to the pot.

Cover with lid and bake for 45 minutes.
Take the pot out of the oven and using a slotted spoon remove and discard the vegetables.

Add the quinces and plums Cover with lid and continue baking for 30 minutes.

Remove the meat from the pot and place it in a serving platter, covered with foil.
When the fruits are tender and ready, transfer them to the platter with the meat.
Place the pot on the stovetop again over medium to high heat and simmer the sauce until it gets a slightly thick consistency (it doesnt get too thick) .
Cut the meat into slices and serve with the fruits and sauce!

Enjoy!

Olive Oil Chocolate Chip and Nut Cookies

2012-02-03T12:55:00.000-05:00

Boy do I have something healthy and delicious for you today! You must try these cookies made with olive oil and do not be afraid they are indeed delicious!
Another thing is that yesterday was the Groundhog day (it was the first time that I saw this custom besides the movie) and the little creature predict early spring! Well that's good if you ask me but where's the winter ??? Anyways, I love Spring more than anything so, I'll be happy when it comes..

Ingredients (20 to 24 biscuits)

1/2 cup olive oil (125 ml)
4 tablespoons brown sugar
2 tablespoons honey
1 egg
2 tbsp cinnamon
juice and zest of one orange
half teaspoon of salt
2 teaspoons baking powder
1 cup all purpose flour
1 cup rolled oats
1/3 cup chocolate chips
1/2 cup nuts into small pieces

How to make

Using a bowl mix together the sugar and honey with olive oil and then add the egg. Whisk and add the cinnamon, orange zest, juice and stir.
Add the oats, nuts, chocolate, and finally the flour mixed with the salt and baking powder.
You' ll have a sticky dough. Put the dough in the fridge for an hour.
When ready to bake, preheat the oven in 350 degrees.
Use a spoon and add round portions of the dough in a baking sheet covered with parchement paper. Press the dough balls with the spoon to flatten.
Bake for 12 minutes. When ready, let them cool on a rack.

Enjoy and have a great Weekend!!

Pizza Muffins

2012-01-31T14:04:00.000-05:00

Hello there friends, how are you? I just came from outside, the weather is so good here today!
The pizza muffins that I have today are so easy to make and they are perfect for a party or even for a snack in front of the TV watching a good movie..

Ingredients (for 12 medium muffins)

1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon dried basil
3/4 cup milk
1 egg
1 cup grated cheese of your choice (mozzarella, cheddar cheese, gouda)
2 tablespoons grated hard salty cheese or parmesan
3/4 cup smoked ham or turkey or smoked bacon cut into small pieces
2 tablespoons chopped red bell pepper

How to make

Preheat the oven to 390 degrees.
Mix the flour with the baking powder and dried basil.
Whisk together the egg and milk. Whisk with a fork and add the cheese, smoked ham and pepper. Add the flour micture and stir.
Grease a pan for muffins and add the mixture with a spoon.
Bake 20-25 minutes.

Enjoy!!

The white sauce is 1/2 cup of greek yogurt with one teaspoon of basil pesto.

Tabbouleh Salad with grilled Peppers and grilled Cheese

2012-01-25T13:07:00.000-05:00

Hi there! Today I have a very simple and delicious salad with grilled Halloumi Cheese. Halloumi is a traditional cheese from Cyprus Island and I think that it's the best cheese for grilling. I'm sure that if you decide to make this salad you won't be disappointed.
You can find halloumi cheese in grocery stores, it's not so hard to find. If you do try it out, tell me what you think of it! Just don't forget to grill it!

Ingredients

1 / 2 cup of bulgur soaked in to water for 2 hours
1 bunch parsley, finely chopped
1 / 2 cup fresh mint chopped
3 spring onions chopped
1 tomato, seeded and cut into chunks
1 yellow bell pepper cut into strips
1 orange bell pepper cut into strips
2 slices of halloumi cheese
Juice from 1 / 2 lemon
4 tablespoons extra virgin olive oil
Salt - Pepper
1 teaspoon roasted sesame seeds to serve

Directions

Soak the bulgur in plenty of water for 2 hours. Drain and place it on a salad bowl. Add the chopped parsley, mint, spring onions, tomatoes, lemon juice, add some salt and pepper, olive oil and stir.
Using a hot grill, add the peppers and grill until soften. Remove the peppers and add them to the salad.
Place the cheese on the griller and cook it until it gets golden brown. Add the grilled cheese on top of the salad and sprinkle with sesame seeds .. Serve warm

Enjoy!

Exotic Seafood and Coconut Chowder

2012-01-23T11:22:00.000-05:00

Have a nice week my friends! The first month of the new year is almost over! Time flies and if you think about it, Spring is just around the corner!
Today I have a non Greek recipe for you, an exotic seafood chowder with leeks, shrimp, fish fillet and coconut milk!
I'm telling you this soup is fast, really easy to make and beyond delicious!

Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 leeks, rinsed and cut into slices
2 tablespoons flour
2 cups chicken broth
1 / 2 cup coconut milk
500 g large shrimp peeled and deveined
250 g fish fillet (I use Tilapia) cut into chunks
1 teaspoon dried tarragon
Zest of half a lime or lemon
1 or 2 tablespoon lemon juice
Salt - Pepper

How to make

Place a saucepan over medium heat and add the olive oil with the butter. Once the butter melts, add the leeks and stir until soften, about 4 minutes.
Add the flour, spreading it with a spoon in the pot and stir for 2-3 minutes. Add the broth, stir, add the coconut milk and simmer for 3-5 minutes.
Add the shrimp, fish, tarragon,the zest and simmer for 7 to 10 minutes until the seafood and fish are cooked through.
Add some salt and pepper and before serving add the lemon juice.

Enjoy!!

Orange - Spice Cocoa

2012-01-20T11:03:00.000-05:00

I really enjoy this period of my life, that I have the chance to stay home with my son. I know that it's not going to last long enough so I'm trying to enjoy it even more.. I love standing with him in front of the window watching the snow. He's begging me to take a sip or two of my favorite cocoa drink.. Well.. the weekend is almost here and the weather is cold so I think this is the perfect timing for sharing this recipe. Go ahead and feel the warmth..!

Ingredients for 2 mugs

2 cups milk
1 tablespoon cocoa
1 tablespoon sugar
1 tablespoon grated dark chocolate
1 / 3 teaspoon ground cardamom
1 / 3 teaspoon ground cinnamon
100 g whipped cream
The zest of 1 / 3 orange

How to make

Using a saucepan over low heat add the milk and simmer.
Using a bowl mix the cocoa with sugar, dark chocolate, cardamom and cinnamon.
Beat the whipped cream with an electric mixer yntil soft peaks are formed. Fold the zest into the cream.
Add the cocoa micture to the milk and whisk until smooth.
Divide the cocoa among cups, top with the whipped cream and decorate on top with a little more zest and grated chocolate.

Have a wonderful Weekend!!!

Baked Butter Beans with salami and capers - Gigantes Plaki

2012-01-18T10:20:00.002-05:00

Today I have another dish that reminds me so much of my childhood.. "Gigantes" means giant and "Plaki" means baked. The dish is so versatile, you can use fish or sausage but even plain, the beans are delicious.
You can find it as a side dish or an appetizer in many taverns back in Greece.
In this recipe I used salami and capers, the salami is getting almost sweet when baked and the capers give a nice balance to the sweetness of the beans.

Ingredients (6 persons)

1 pound dried big butter beans
1 big onion chopped
4 cloves of garlic
1 stalk of celery chopped
2 carrots sliced
4 fresh tomatoes diced
2 tablespoons tomato sauce
2 bay leaves
½ cup parsley chopped
1 tablespoon red wine vinegar
10 slices of salami or pepperoni cut into strips
2 tablespoons capers rinsed and drained

4-6 tablespoons of Extra Virgin Olive Oil
Salt – Pepper
Crumbled Feta Cheese and Dry Oregano to serve

Directions

Add the beans to a bowl, cover them completely with cold water by few inches and let them soak overnight. The next day, drain them, put them back in the pan, cover with cold water and put the pan on high heat. When they come to a boil, drain them and add once again cold water. Put back on high heat and when it comes to a boil, lower the heat and let them simmer for 1 hour or until they’re soft and tender (If your beans are too old, you may need to simmer them more than an hour). Gradually skim any foam that comes up to the surface. When they are ready drain the beans and leave them aside.
Using a saucepan, add three tablespoons of olive oil and sauté the onion, add the garlic and cook for few more minutes. Add the carrots, celery, tomatoes, the tomato sauce, bay leaves, vinegar, salt and pepper, add ½ teaspoon of sugar and ½ teaspoon of dry oregano. Simmer the sauce for about 15 minutes and then add the parsley.
Preheat the oven to 350 degrees.
Add the beans to a casserole dish or dutch oven and pour the tomato – vegetable sauce. Stir and toss all the ingredients together and cover with the lid. Bake the beans for 45 minutes, remove from the oven, roll and add the salami strips, capers and continue baking uncovered for 15 minutes more.
Crumble some feta, sprinkle some dry oregano, drizzle with raw Extra Virgin Olive oil and serve!

Enjoy!!

Hummus with Camelina Oil and... is it going to be a good year??

2012-01-15T21:13:00.000-05:00

Ingredients

1 can of chickpeas (430 gr)
2 gloves garlic
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
3 tablespoons lemon juice
Salt - Pepper
Approximately 1/2 cup Camelina Oil
Pitta Breads for serving

How to make

Add in a blender or food processor the chickpeas, garlic, cumin, turmeric, lemon juice, salt and pepper and whiz until it all comes together. Add the oil gradually until you have a nice smooth texture of hummus. Serve with grilled pitta breads.

Enjoy!

Thank you so much Akheela, you brought me luck that I never had...

Last week I had a package in my mailbox.. I had no idea what it was and who was the sender..Weird..!
Anyway, I dont think that anyone wants me dead or something..(nobody knows me here..)
So I went brave and opened it... and here's what I found...

The all new cookbook of Jamie Oliver - Jamie Oliver's Food Escapes!!
I started laughing all by my self because I remembered that I took part on a giveaway on Food Network Canadas Website!!!! I won and I never knew about it!!
The excitement went on because the first time I opened it, I came across pictures from Greece!!!

In this cookbook Jamie is traveling to Spain, Italy, Sweden, Morocco, Greece and France!
What more can I ask? I absolutely loved it, it's brilliant, with great recipes and lovely pictures from the Mediterranean..

Thank you Food Network Canada!!!

Swedish Meatballs

2012-01-10T20:24:00.000-05:00

This is the first time that I have the same recipe both on my Greek and my English Blog..
The reason is this famous recipe that my son loves to eat every time we visit IKEA. I did a search to find the recipe and when I finally made it, I was so excited! It's by far more delicious, comforting, with this hint of sweetness from the Lingonberry (Cranberry Jam). I paired it with mashed potatoes but you can also do crispy fries.. Yum!!
The original recipe has 1/2 cup of cream in the sauce. If you want to use it, remove 1/2 cup of beef broth..
So.. here we go..

Ingredients (30 meatballs)

For the meatballs
400 - 500 gr ground beef
The meat of 2 soft Italian pork sausages (you can use 300 gr ground pork instead)
a handful of mixed chopped herbs (parsley, chives, dill)
1 egg
1/2 cup of milk
1/3 cup breadcrumbs
1 teaspoon 5 spices (you can use just allspice)
Salt - Pepper

For the sauce and Lingonberry
1 tablespoon butter
1 tablespoon flour
2 cups beef stock
Salt - Pepper
Cranberry Jam or blackberry or blackcurrant jam for serving

How to make

Put into a large bowl the ground beef, meat of the sausages, herbs, egg, milk, breadcrumbs, spices, salt and pepper.

Scrunch and mix the mixture well. Wet your hands and roll approximately 30 small meatballs. Keep wetting your hands so you get nice round meatballs. Lay them in a dish with parchment paper, cover with plastic and leave them into the fridge for one hour.

When you're ready to cook, preheat the grill in 500 F and broil the meatballs 10 minutes on one side and 5 minutes on the other. Keep warm
Add the beef stock, lemon juice and a tablespoon of cranberry jam in a pot and place over medium heat. Keep warm.
Add the tablespoon of butter in a saucepan and place over medium heat. When the butter melts add the flour to make a roux. Stir for 2 minutes and add a lug of the warm beef stock, stir and add the rest of the beef stock. Whisk the sauce and boil to reduce until you have the consistency of a gravy (not too thick).

For the mashed potatoes, cover yukon gold potatoes with cold water and bring to a boil uncovered.
When the potatoes are tender, drain and let them cool down a bit so you can handle and peel them.
Add them back to the pot, add a stick of butter, some milk, salt and pepper and mash them. Remove from heat when you have the right consistency.

Serve the mashed potatoes with approximately 8 meatballs per serving, drizzle with the gravy and add a teaspoon of lingonberry.

Enjoy!!!

Northern Greek Salad with Cabbage and Carrot

2012-01-09T16:01:00.000-05:00

Hello there friends, how are you? It's been a while since my last post, but starting from today, I'm back at my normal routine - schedule. I didn't have the chance to visit your blogs yet and read your posts, but I will any moment now..

Today I have a wonderful winter salad very famous in my Hometown back in Thrace - Greece. This salad is tastier and better if you prepare it one day or two days before serving, and that is because it needs to marinade. So the longer it stays in the fridge, the more tastier it is.

Give it a try!

Ingredients (A large salad bowl)

1/2 medium green cabbage thinly sliced

3 grated carrots

2 stalks of celery sliced, use the leaves too

1 red bell pepper, sliced in to thin strips (You can also use roasted red peppers in a jar)

10 Kalamata Olives pitted

6 Pepperoncini (pickled small hot peppers)

200 ml water

80 ml red or white wine vinegar

Salt, a pinch of sugar

Extra Virgin Olive Oil for serving

1/2 cup of flat parsley finely chopped for serving

How to make

Using a large bowl with a lid, toss together the cabbage, carrots, celery, bell pepper, season with salt, add sugar and cover with water. Add the vinegar, close the lid and let the ingredients to marinade at least 6-8 hours and up to 3 days.

When it's time to serve, strain the vegetables and put them in a salad bowl. Add the Kalamata Olives, pepperoncini, parsley, drizzle with extra virgin olive oil and season to taste. It may need some more vinegar, it's up to you..!

Serve and enjoy!!

Happy New Year and the most easy apple pie!

2012-01-03T13:15:00.000-05:00

Happy New Year!!! How are you, did you enjoyed the holidays? Well we sure did, we had a wonderful time with our friends here in Toronto and Niagara. Unfortunately we didn't see any snow for Christmas this year but either way it was fun. Best wishes to you all, I hope that 2012 will be a great year for all the people in the world and especially people in Greece who are getting through hard times these days.
Today I have the most easy apple pie recipe for you, it's just a whole apple sprinkled with cinnamon, filled with walnuts and raisins, covered with puff pastry and baked. Delicious and perfect for a cold weeknight!

Ingredients ( 4 apples)

4small apples
1package butter puff pastry
4tablespoons melted butter
4teaspoons granulated sugar
1teaspoon ground cinnamon
1/ 3 teaspoon ground cloves
1/ 2 cup chopped walnuts
1/ 3 cup raisins
1egg beaten with a little milk
Forthe cinnamon glaze
1cup powdered sugar
2tablespoons milk
1teaspoon cinnamon

Howto make

Preheatthe oven to 340 degrees.
Use a bowl and add the sugar with thecinnamon, cloves, walnuts and raisins.
Rinse and patted dry theapples.
Using a thin knife or the special tool, remove the centerof the apple, the stem and seeds.

Brushthe apples with some melted butter and sprinkle with the cinnamon andsugar mixture.

Cover a baking dish with parchment paper and laythe puff pastry.

Cutround discs much bigger than the apple and place the apple in thecenter of the puff pastry discs. Fill the centre of the fruit withthe mixture of cinnamon, sugar, raisins and walnuts.

Closethe pastry by folding all sides. Use a knife andopen some small holes on top of the pastry, brush with the egg-milkmixture and bake for 50 minutes.

Allow to cool before serving.Drizzle with the glaze.

For the glaze just whisk all theingredients together.

Havea great day!

Thracian Baklava with Sesame Seeds and Dried Figs

2011-12-23T17:42:00.000-05:00

Merry Christmas! I wish you all the best, have fun, enjoy the company of your loved ones and feel the joy!!

Today I have a traditional dessert from my hometown Xanthi - Greece. It's a baklava with sesame seeds and dried figs. Baklava is the most easy dessert to make, so don't be afraid, get the ingredients and serve a succulent dessert.

Ingredients

For the syrup

1 1 / 2 cup water

1 cup sugar

1 / 2 cup honey

The peel from one lemon

1 cinnamon stick

Juice from 1 / 4 lemon

For the pie

1 pack phyllo pastry (500 gr)

250 g melted butter

1 cup chopped walnuts

1 cup roasted sesame seeds

5-6 dried figs, cut into small pieces

1 tablespoon sugar

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 cup chopped pistachios for serving

Directions

Using a saucepan, combine all the ingredients of the syrup and simmer for 15 minutes. Skim any foams that rise to the surface. Let the syrup to cold.

Thaw phyllo pastry according to package directions. Keep pastry covered with clean damp dish towel to keep it from drying out.

Place 1/3 of pastry sheets in a greased baking pan, one by one, brushing each sheet all over with melted butter.

Combine walnuts, sesame seeds, figs, cinnamon, clove and sugar in a bowl.

Sprinkle the sheets and place the other 1/3 of sheets (don't forget to brush each one with butter).

Sprinkle some filling again and continue with the last 1/3 of sheets. Bake at 350° until brown and crisp, about 30 to 35 minutes.

When the pie is ready and hot, pour the cold syrup into the pan and let the pie absorb all of the syrup (2 hours)

Serve with chopped pistachios on top.

Enjoy the Holidays!

Mixed Green salad with hazelnuts and blue cheese vinaigrette

2011-12-19T10:36:00.001-05:00

Hello there friends, 5 days until Christmas!!!
We've been busy this weekend, there was no time to rest, but we had a very good time.
We went to 2 Christmas Parties and one birthday Party! We had a blast! Lets go to the recipe and I'll tell you more about last nights Christmas Party with a meetup group called "Foodies of Toronto".
Todays recipe is a simple colourful salad with an interesting and delicious blue cheese vinaigrette..

Necessities

Various green leafy vegetables (salad, lettuce, arugula, spinach)
1 medium ripe avocado, cut into pieces
1 medium ripe pear, cut into pieces
1/2 English cucumber cut into slices
1 orange bell pepper cut into sticks
1/3 cup hazelnuts
A little sweet paprika
For the vinaigrette
40 g blue cheese
3 tablespoons extra virgin olive oil
2 tablespoons of yoghurt
2 tablespoons white vinegar (you may need more)
Salt - Pepper

How to make

In a mixing bowl, whisk together the yoghurt with the vinegar, add the blue cheese (reserve some for garnish) and gently fold in using a rubber spatula. Add the olive oil and whisk all the ingredients untill smooth. Refrigerate for at least one hour or up to 2 days.
Put all the greens, avocado, pear, cucumber, bell pepper in a salad bowl, drizzle with the vinaigrette, toss, add the hazelnuts, the reserved blue cheese and drizzle with the dressing..
Enjoy!

Christmas Party with the "Foodies of Toronto"
So last night I went for the very first time to a Christmas Party that was organized by a meetup group called "Foodies of Toronto" and it was so much fun! In this group there are people who love food, cooking and well.. sharing!!
I made my Beef Pie that I hope everyone enjoyed, and traditional Greek Christmas Cookies..
The food was delicious and people were so friendly and outgoing, I really had a great time!
Thank you Foodies of Toronto!

The Cookie Bar

I brought home

My Traditional Greek Christmas Cookies

Curried Fish fillet with Greek Couscous and peppers

2011-12-16T00:12:00.001-05:00

How are you doing out there? Are you having fun, are you shopping, are you enjoying the holiday season?
I hope you do, did you make any plans for Christmas yet? We are going to Niagara for Christmas, we are going to visit some good friends of ours and have some holiday fun all together! Well it's our first Christmas far from Greece and without our parents.. but.. I think we'll be ok..
Today I have a simple dish with fish fillet and Greek Couscous. The Greek Couscous is exactly the same as Israeli Couscous. Exactly the same. You're going to fall in love with those small pearls with such a nutty flavour.

Ingredients

2 tablespoons of extra virgin olive oil
1 onion chopped
1 red bell pepper diced
1 yellow bell pepper diced
2 cups Greek or Israeli Couscous
1 quart fish or chicken stock warm
4-6 fish fillets (I used Tilapia )
1/3 cup butter
1 clove garlic minced
A pinch of curry
Juice of 1/2 lemon
Chopped chives or parsley for garnish

How to make

Coat a pot with the olive oil and place over medium heat. Add the most of the onion and the peppers, cook and stir until soft. Add the couscous, stir and cook for 3 minutes. Season with salt and pepper. Pour in the warm broth and when it comes to a boil, reduce the heat to low and cover with lid. Simmer for 8 - 10 minutes. Set aside covered.
Add the butter to a skillet and place over medium low heat. Add the garlic and the rest of the onion and curry. Season the fish with salt and pepper and lay them in the skillet. Cook slowly for 4 minutes and spoon the butter over the fish to baste. Squeeze in the lemon juice and cook 3 more minutes or until the fish is cooked through. Check for salt and pepper and serve the couscous with the fish. Garnish with chopped chives or parsley.
Have a wonderful weekend!

The Great Food Blogger Cookie Swap 2011 - Traditional Cookies from Santorini Island

2011-12-13T09:45:00.000-05:00

I don't know why I didn't prepare my post on time and now I'm one day late on posting my cookies recipe for the Great Food Bloggers Cookie Swap.. Congratulations to Julie and Lindsay who organize this event and thank you girls for giving us a time frame for posting until December 14...
I am still excited about this cookie swap, I received 3 dozens of awesome cookies from 3 different bloggers of Canada!
I've sent 3 dozens of Traditional Cookies form Santorini Island, filled with chewy soft Pasteli ( honey, sesame seeds, almonds, cinnamon and glove) to 3 other bloggers in Canada!
I have sent my cookies early so I didn't choose a Christmas decoration - packaging.. I chose a picture of a painting about Santorini Island... Anyway I think that when my matches opened their cookie box, their kitchen did smell like Christmas..

My matches were
1. Heather - New House, New Home, New Life
2. Sarah - West Wellington Veggie
3. Laura - Food.Love.Happiness

I really hope you liked these traditional Greek cookies Girls!

First thing is first so lets see the cookies I received and they totally brighten my day!

Stephanie One Gorgeous girl
Stephanie sent me her beautiful festive star sugar cookies inside a lovely christmas box with a Christmas Card!
Oh boy, it was such a pleasant site! My son absolutely loved her cookies, I had to hide them from him... Sorry Steph, I had to..

Callie Callieflower Kitchen
Callie sent me delicious Double Chocolate Candy Cane Cookies that I really enjoyed with my morning tea.. They came just in time! My husband and I loved them ( my 3 years old son doesn't understand the mint power yet..)

Clarissa Thought Provoked Creation
Clarissa and her friend Brianna sent me the wonderful "Friendship Cookies" made with Organic Chocolate Mix with White Chocolate Chips! They were absolutely delicious!

Thank you so much Stephanie, Callie, Clarissa and Brianna for sending me these awesome cookies!

Traditional Santorini Cookies - Filled with soft Pasteli (honey, sesame seeds, almond, cinnamon and glove)

Ingredients (For 40 pinwheel cookies)

250 gr butter
250 granulated sugar
4 eggs
the juice of 2 oranges
Zest of a lemon
1 teaspoon ground cinnamon
1/2 teaspoon ground glove
1 teaspoon bakin powder
1 teaspoon baking soda
1/3 cup grand marnier - cognac
500 - 600 gr all purpose flour

For the filling

250 gr sesame seeds
300 gr thyme honey
70 gr ground almond
1/2 teaspoon ground cinnamon
1/2 teaspoon ground glove
1 egg white beaten

Diretions

Put the butter and sugar in a bowl and using an electric mixer set on a medium speed, beat together until fluffy. Gradually add the eggs, orange juice, zest of a lemon, cinnamon and glove. Beat until smooth.
Measure the flour into a large sifter. Add baking soda, baking powder and gradually sift the flour mixture into the egg-butter mixture. Remove the dough from the bowl and lay it on a floured surface. Knead the dough for a while and put in the freezer until you start making your cookies.

Using a bowl, add the sesame seeds, honey, almond, cinnamon, glove and beaten egg white. Toss them all together and set aside.

Take a small portion from the dough and form a little ball. Knead it against a floured surface and roll it into 5 inch lengths about as thick as 2 pencils. Press with your finger to make strips and fill them with 1 teaspoon of the filling.

Press the edges to close the filling inside the cookie dough.

Roll the strip into a pinwheel

and fix the ending by using a whole glove

Lay the cookies on parchment paper and preheat the oven to 350 degrees.

Bake for 15 - 20 minutes.

Enjoy!!!

Ready to go!

Easy Puff pastry pinwheels filled with feta cheese and sesame seeds

2011-12-09T12:42:00.000-05:00

Feta Cheese and Sesame

How are you my friends? Weekend is almost here, the weather is getting colder and holidays are coming closer!
Today I have an easy but delicious appetizer. You can fill the pinwheels with any ingredients that you like.

Ingredients (12 pinwheels)

1 piece puff pastry
1/2 cup shredded cheese (gouda, cheddar, monterey jack)
150 g grated feta cheese
1 heaped teaspoon Oregano
2 tablespoons sesame seeds

How to make

Let the puff pastry thaw inside the fridge over night or remove it from the freezer 2 hours before preparation.
Preheat the oven at 350 degrees.
Unroll the pastry and spread the cheese, feta, sprinkle with oregano and black pepper. Cover with cheese the 3/4 of the sheet.
Roll the pastry starting from the side that has the ingredients.

Using a knife, cut slices and lay them on baking sheets.

Sprinkle with sesame seeds and bake for 20 minutes until lightly browned.

Mozzarella - bacon pinwheels

You can also make sweet pinwheels using jam and fruits, you can use anything that fits your taste!

Have a wonderful weekend!

Braised Chicken with onions - Kotopoulo Stifado

2011-12-06T09:58:00.000-05:00

Do you like cooked onions? I think that cooked onions are the most delicious thing in the whole world! Seriously. They're so full of flavour and sweet!
This is the favourite dish of my childhood. There is nothing else in the world that can make me go back, in just a second. The moment I smell and taste this dish, I can almost hear my grandmothers voice, see the big table inside the kitchen and imagine taking my place in the usual chair.. Is there something else that can beat food for its ability to bring back in memory so many soulful little things?
You have to try this dish, enjoy it's sweetness and a bit of sourness, Its a promise.., you will love it!

Ingredients

10 large onions, cut into thick slices
8 chicken drumsticks
2 bay leaves
5 allspice
5 black peppercorns
2 tablespoons white vinegar
1 tablespoon tomato paste
5 tablespoons olive oil
Salt

How to make

Coat a pan with 2 tablespoons of olive oil and place over medium heat. When the oil is hot, lay the chicken in the pan. Brown for 3-5 minutes on each side, until the outside is nicely browned. Remove the chicken to a side platter.
To the drippings in the pan, add 2 tablespoons of olive oil and add the onions, lower the heat to low and stir for 2-3 minutes.
Add the bay leaves, spices and peppercorns, vinegar and tomato paste, salt and pepper. Simmer and stir for about 15 minutes. There is no need to add water in the pan. If you feel like it, add a small espresso cup of water.
Add the chicken, stir and continue simmering for 30 minutes more.
Serve with fresh bread and a Greek salad!

Enjoy!

Chicken Meatball soup with vegetables

2011-12-03T17:36:00.000-05:00

How are you, are you shopping for Christmas, decorating, baking?
I love the pre-Christmas time the same as I love Christmas and New Years Eve!
Since i became a mom, I truly enjoy decorating, baking, watching Christmas movies and all these things.. This kid changed my life for sure :)
Today I have a famous Italian - American Soup, simple and broth-like with tasty chicken meatballs, carrots, spinach, corn and orzo. The most easiest, nourishing, colourful and joyful soup so perfect on a cold cloudy day..

Ingredients

500 g ground chicken
1 onion finely chopped
2 tablespoons of parsley
1/2 cup grated parmesan cheese
1/2 cup breadcrumbs
1 egg
3 tablespoons water
4 cups chicken broth
1 sprig of thyme
2-3 carrots, sliced
2/3 cup canned corn
2 stalks celery chopped
1/2 cup spinach leaves
1/2 cup orzo (you can replace it with rice)
Olive oil
The juice of one lemon
Salt - Pepper

Directions

Using a food processor chop the onion with the parsley. Add the mixture to a bowl and add the ground meat, cheese, bread crumbs, egg, water, salt and pepper and stir to mix them all together. Grease your hands with some olive oil and roll small meatballs. Lay them on parchment paper.
Place a big pot over medium-high heat and add the broth with carrots, celery, thyme and corn. Bring to a boil, reduce heat to low and using a spoon add the meatballs to the pot. Simmer for 10 minutes, cleaning the pot from foams. Add the pasta and simmer for 15 minutes more. Add salt and pepper and turn the heat off. Before serving add some chopped spinach leaves and drizzle with the lemon juice.

Enjoy!!

Fennel Risotto with Crispy Sesame Shrimp

2011-11-30T14:44:00.000-05:00

Hello hello!!! It got a little chili today and we even saw some snowflakes.. But.. that was it!
I know that for people who live here in Canada for many years, snowing is just so common and normal thing to happen but for me who it's my first year in Toronto it's so exciting!
I love snow! Back in Greece in Athens the weather is warm almost all year round, and maybe you'll see snow for one or two days in a year.. Of course not every year..
Lets go to the recipe now, simple, easy risotto with such an aroma and crispy sesame shrimps! Delicious!

Ingredients (4 people)

For the risotto
6 cups chicken or vegetable broth
1 whole star anise
1 teaspoon ground coriander
2 tablespoons extra virgin olive oil
1 small onion diced
1 fennel bulb, halved, cored and diced
1 cup Greek Carolina or Arborio or Carnaroli Rice
1 cup dry white wine
1-2 tablespoons butter
1/2 cup grated Parmesan and more for serving
Salt and Pepper

For the shrimp
20 medium shrimp, peeled and deveined ( keep the tails on)
1/3 cup sesame seeds
1 tablespoon extra virgin olive oil
1 teaspoon honey
1 teaspoon balsamic vinegar
A little grated cheese for sprinkling
A little flour
Salt - Pepper

Directions

Place a skillet over medium heat and when the pan is hot add the sesame seeds and toast them for 1-2 minutes. Remove skillet from heat and set aside.
We start putting the risotto broth to warm up. In a saucepan, add 2 tablespoons olive oil 1 tablespoon butter. We have a pan over medium-high heat.
In a medium pot combine the chicken or vegetable stock with star anise and coriander over medium - low heat and keep warm.
Preheta the oven to 400 degrees.
Coat a deep pan with the olive oil and pace over medium heat. When the oil is hot, add the onion and fennel. Cook, stirring until the vegetables are soft.
Add the rice and stir for 2 minutes. Season with salt and pepper, stir in the wine and simmer to evaporate the alcohol.
Pour in 1 cup of the warm broth. Stir until the rice has absorbed all of the liquid. Keep stirring while adding the broth cup by cup allowing the rice to absorb the liquid before adding more.
Cook for 18 minutes or untill the rice is tender but firm to the bite. Remove from heat and add the butter and parmesan. Stir.
Meanwhile use a bowl and whisk the olive oil, honey and vinegar. Put the flour in a shallow plate and season with salt and pepper. Dredge the shrimp into flour then in the oil-honey-vinegar and then into sesame seeds.
Use a baking pan covered with parchment paper and lay the shrimps on it. Sprinkle some grated parmesan on top.
Bake the shrimp for 10 minutes.
Serve the risotto with the crispy shrimps on top.

Enjoy!!

Sweet and "twisted" pumpkin pie with honey, raisins and almonds

2011-11-28T08:48:00.000-05:00

November is coming to an end, indicating that holidays are really really close! Time flies!
We are almost ready with our home Christmas Decorations and ready for baking time!
Todays recipe is a traditional sweet pie with soft butternut squash, honey, raisins, cinnamon and crunchy almonds. This pie is traditionaly served with sifted confectioners sugar and cinamon but it's delicious even plain.
You can see the technique of rolling and twisting the phyllo pastry step by step in the recipe "Easy beef pie with bulgur and cumin seeds"

Ingredients

1 package phyllo pastry
1/2 cup of light olive oil or other vegetable oil.
1 medium butternut squash (1 1/2 pound)
A little kosher salt (1 teaspoon)
1/2 cup sugar
1/2 cup honey
The zest of one lemon
1/2 cup raisins
1 teaspoon cinnamon
1 egg
1/2 cup almond slices

Directions

Grate the pumpkin using a coarse grater, add it to a bowl, add salt, stir and leave it aside for an hour.
Squize the pumpkin with your hands to remove excess water and add it to a bowl. Add raisins, lemon zest, cinnamon and honey. Stir.
Preheat the oven to 350 degrees.
Grease one phyllo pastry, add another one on top and using a spoon, add the filling on the longer edge of phyllo sheets. (See here the technique)
Roll the phyllo sheets and fold the edges.Set the pie by twisting the big stuffed phyllo piece starting from the center of the pan.
Continue by adding the next piece of pie starting from the point you stopped.
When the pie is ready, whisk an egg and coat the pie with it. Sprinkle on top the almond slices and bake the pie for an hour.
When ready, cut into small pieces and serve with confectioners sugar and cinnamon.

Have a nice week!!!

Smothered Chicken with leeks and potatoes (cooked in yoghurt)

2011-11-24T11:12:00.000-05:00

Happy thanksgiving to States citizens today!
The weather is getting cold and as we heading to Holidays, I'm realy looking forward for the first flurries to appear..
I 'm also thinking Christmas Decorating this week, is it too soon?
Well Kostas (my son) had his picture with Santa yesterday so.. i dont know I feel like the time is now..
Anyway,todays comfort dish will make you feel the warmth you seek.. It's a genuine family comfort meal.

Ingredients

1 kg chicken portions (I used drumsticks)
1 onion, chopped
1 clove garlic, minced
2 leeks, trimmed and rinsed
2 carrots cut into thick slices
3-4 medium potatoes cut into thick slices
1 tablespoon flour
1 tablespoon chopped dill
The zest of 1 lemon
250 ml chicken broth at room temperature
150 g yoghurt at room temperature
4 tablespoons olive oil
Salt - Pepper

Directions

Season the chicken with salt and pepper an both sides.
Coat a large skillet or a ovenproof pan with 4 tablespoons of olive oil and place over medium heat. When the oil is hot, lay the chicken in the pan. Brown for 3-5 minutes on each side, until the outside is nicely browned.

Remove the chicken to a sιde platter.
Preheat the oven to 350 degrees.
To the drippings in the pan, add 1 tablespoon of olive oil and add the vegetables. Season with salt and pepper and stir for 2-3 minutes.

Add the flour, stir and cook for 2 minutes and add the chicken broth, dill and lemon zest.
When it comes to a boil, remove the pan from heat and set aside.
Using a fork whisk the yoghurt in a bowl and slowly add a lug of the hot liquid from the pan whisking the yogurt. We want to bring the yoghurt to a lukewarm state and then add it to the pan. This technique is the same as we do the Egg and lemon sauce.
So when the yogurt is warm, add it to the pan with the chicken.

Stir and bake uncovered for 45 minutes without the lid.
Allow to cool a bit before serving.

Enjoy!!!!

Greek Jam Tart - Pasta Flora

2011-11-18T12:38:00.000-05:00

This is a very popular dessert in Greece although it's an Argentinian - Uruguay - Paraguay recipe..

Seriously I have no idea how this tart recipe came to Greece so many years ago..

In Europe it is known as the "Greek Jam Tart". I think that It's so famous because of the need to use all this jam that Greeks had in their homes.. You see, from the ancient times Greeks used to make various fruit jams (besides spoon sweets) all year round using summer and winter fruits. My grandmother use to make this recipe to make use of these fruit jams.. in a simple yet delicious way..

Ingredients

250 g cold butter cut into cubes
3 tablespoons cointreau or triple sec, or brandy
1 egg
3 cups all purpose flour
1 teaspoon baking powder
2 tablespoons sugar
a pinch of salt
1 cup Jam of your choice

How to make

Pulse the flour, baking powder, sugar and salt in a food processor. Add half the butter and brandy and pulse until the mixture looks like breadcrumps. Add the remaining butter and egg and pulse again. Remove from the food processor (If the dough doesnt hold together add a tablespoon of cold water and pulse again). Divide the dough 1/3 and 2/3, wrap and chill for an hour.
Preheat the oven to 350 degrees.
Roll out the largest piece of dough to fit the baking tart pan.Spread the jam of your choice.
Roll out the smallest piece and cut it into strips. Place the strips in a criss-cross patern and bake the tart for 30 minutes.

Enjoy!

PS You can add orange zest in the dough if you like and you can brush the tart with some egg and water before baking..

Tunna Salad with cucumber ribbons, olives and radish

2011-11-15T10:30:00.000-05:00

Hello there friends, how are you? Skinny recipe for today..

This salad is perfect for dinner if you follow a low calorie diet.

Christmas are almost near and so are the hearty family feasts. I think that now is a good time to start a low calorie, healthy nutrition program.. Well at least that's what I'm doing for a little while just before huge holidays..

This crunchy tuna salad fulfilled my expectations of having a low calorie yet tasty meal!

Ingredients

1can tuna in water

1cucumber

1piece of dried tomatoes(whole)

3olives, pitted and chopped into small pieces

2radishescutinto thin slices

1tablespoon olive oil

1/2teaspoon red wine vinegar

Oreganoor a little chopped dill, pepper

Howto make

Drainthe tuna and place in bowl.Cleanand peel the cucumber into ribbons. Discard the seeds.

Keepsome ribbons aside to roll them and decorate the salad.

Rinseand patted dry the tomatoes.Cut into small pieces.

Usinga bowl salad add the cucumber, sun-dried tomatoes, tuna, radishes,olives. Toss them together and add the olive oil, the red winevinegar and the oregano.Decorate with cucumber rolls and serve.

Youcan add some whole wheat croutons if you like.

Enjoy!!

Seafood (By the Sea) !

2011-11-11T10:38:00.000-05:00

TGIF!!! Weekend is almost here! A chance to do things we love, rest or take a walk to a new place..

This recipe today is one of my favourites and some how it reminds me of Greece..

It reminds me all the sweet and adorable little taverns by the sea, friends and family eating fresh fish and seafood, drinking wine or ouzo..laughing laughing!

Ohh cant wait till next Summer!

Ingredients (4 people)

20 large shrimp, peeled and deveined
1 / 2 pound calamari squid, cut into rings or slices
1 onion, sliced
1 clove garlic, minced
1 / 2 red bell pepper
1 / 2 yellow bell pepper
1 / 2 green bell pepper
1 teaspoon curry powder
1 / 2 teaspoon ground cumin
1 / 2 teaspoon ground coriander
5 tablespoons olive oil
1 lemon (juice)
Salt - Pepper

Directions

Put a large skillet over medium-high heat and add the olive oil. When the oil is hot add the onions, garlic, curry, cumin, coriander, salt and pepper. Stir and cook for 1-2 minutes.
Add peppers, stir and add the shrimp and calamari. Stir frequently and cook for 15 minutes.
Add the lemon juice, remove from heat and serve with chopped mint.

Agistri Island

Have a great weekend!

Easy beef pie with bulgur and cumin seeds

2011-11-09T09:29:00.000-05:00

Hello there friends! How are you today? There's a huge sun outside although I heard on the weather report that it's going to rain.. So.. indoor playing today with my 3 year old son..

I'm really excited because I have an easy and delicious recipe for you..!This is one of my favourites pies with ground beef and bulgur. Cumin seeds are giving such a great aroma to the pie, you have to try it, it's easy!

Ingredients

1 cup bulgur
500 g - 1 package phyllo pastry
500 g ground beef
2 onions, finely chopped
1 bay leaf
1 cup Mavrodaphne (Greek sweet dark red wine)
1 tablespoon tomato paste dissolved in 1 cup of water
Salt - Pepper - A pinch of Sugar
1 tablespoon Cumin seeds
Extra virgin olive oil

Directions

Defrost the phyllo pastry in the fridge overnight.
Place bulgur in a bowl and cover with plenty of water. Set aside.
Place a big pan on mefium to high heat and add 2 tablespoons of olive oil. When the oil is hot, add the onions, bay leaf, salt and pepper and stir until soften.
Add the ground beef and stir. When there's no liquids in the pan, add the wine and let the alcohol to evaporate. Add the cup of water with the tomato paste, lower the heat, add sugar and cook for 40 minutes.
Set aside to cool. Add the drained bulgur and stir.
Preheat the oven to 350 degrees.
Grease a round baking pan with some olive oil.
Take the pastry out of the refrigerator and place one phyllo pastry sheet on your worktop. Using a cooking brush grease the sheet with some olive oil and place another one sheet on top.
Cover the other phyllo pastry sheets with a moist towel so they wont dry.
Using a spoon add the beef filling on the longer edge of the two phyllo sheets

Roll the phyllo sheets and fold the edges.

Set the pie by twisting the big stuffed phyllo piece starting from the center of the pan.

Continue by adding the next piece that you'll make starting from the point you stopped.At the end you'll come to this result

. Using the cooking brush coat the pie with extra virgin olive oil and sprinkle the Cumin Seeds.
Bake the pie for 45 minutes. When ready let the pie to cool down a bit before cutting.

Have a great day!!

Braised Lamb with vegetables

2011-11-07T09:53:00.000-05:00

We've talked about mastiha yesterday and I mentioned that the last 10 years mastiha is used in savoury recipes.

Mastiha health benefits are really big especially when it comes to gastritis problems or high cholesterol problems. Back in Greece my mother used to add some tears of mastiha when she was cooking fatty meats..

Well.., Lamb is a fatty meat and the addition of mastiha in this recipe helps to make the dish less heavy and adds a very nice and distinctive aroma..

Ingredients

600 - 700 gr lamb (leg) cut into portions
4 tablespoons of olive oil
1 onion chopped
3 shallots chopped
4 garlic cloves
3 tears of mastiha smashed
2 carrots cut into sticks
2 stalks of celery chopped
1 cup celery root cut into chunks
The juice of one lemon
1 tablespoon of dry oregano
Salt and pepper

For the potatoes
2-3 potatoes cut into big chunks
4 tablespoons of olive oil
The juice from one orange
the juice from one lemon
2 tablespoons plain mustard
Salt and Pepper

How to make

Add some water in the kettle.
Use a large wide pot and place it over medium heat. Add the olive oil and when it's hot add the lamb and sear it on both sides. Do not rush to turn over the meat, we need to achieve the golden brown colour of taste..
When the lamb is tender and golden brown remove it from the pot and set aside, covered.
Add to the pot the onions, shallots and garlic. Season and stir until soften. Return the meat to the pan and add hot water until it reaches the middle of the meat and de-glaze the pot. Add the mastiha tears, lower the heat and simmer for 1 hour.
Preheat the oven to 420 degrees.
Add the patted dry potato chunks in a baking pan and add the olive oil, orange and lemon juice, mustard, salt and pepper. Stir to coat them and bake the potatoes for 1 1/2 hour. Toss them one or two times while they are baking.
Back in the lamb, add the carrots, celery, celery root, juice of lemon, oregano and continue simmering for 15-20 minutes.
Serve the lamb with the potatoes and drizzle the mastiha sauce on top. You can also add some finely chopped chives on top..

Enjoy!!!

Banana and Mastiha Blast Nog

2011-11-06T10:59:00.000-05:00

Hello there! How are you today? Another week is starting..

The weather was gorgeous this weekend in Toronto and we had a really good time walking by the lake..

Today I'm giving you a simple smoothie recipe made with famous Chios Mastiha..

Mastiha is a resinous sap that comes from mastic trees in the island of Chios. Back in Greece the traditional way is to use mastiha for dessert recipes. The last 10 years, mastiha has gain it's place in savoury recipes as well..

So go ahead, try Chios Mastiha and start your day with this delicious and healthy banana smoothie..

Ingredients ( Serves 2)

2 tears Chios mastiha
2 ripe bananas
1 1/2 cups milk
1/2 cup Greek yoghurt
3 tablespoons honey
4 ice cubes

Directions

Use a cup, add the mastiha tears, a pinch of granulated sugar and smash the tears using a wooden spoon. Stir well.
Peel the bananas and cut them into chunks. Place them in a blender, add the mastiha dust, milk, yoghurt, honey and ice cubes. Whirl until creamy and serve in punch cups.

Learn more about Chios Mastiha

Enjoy!!!

(Aygofetes) French Toast with anthotyro cheese and thyme honey

2011-11-04T10:21:00.000-04:00

Hello there! Weekend is almost here and today I have a simple breakfast recipe for you.

French toast is an ancient recipe.. Although it is known as french toast, this recipe has been cooked for ages all over the world.

I think that it's a very good choice for kids breakfast.

Ingredients (2 people)

4 thin slices of bread (not fresh bread)
2 eggs
1 / 2 cup milk
1 / 2 teaspoon salt
1 / 2 teaspoon sugar
1 tablespoon olive oil
2 tablespoons softened anthotyro cheese (you can use ricotta instead)
2 tablespoons thyme honey
A few pistachios rouphly chopped
Ground Cinnamon

Directions

Using a bowl Whisk the eggs with milk, salt and sugar.Usong a biscuit cutter of your chioce cut the shapes and dip them in egg mixture on both sides.
Coat a skillet with some olive oil and place over medium heat. Cook the avgofetes on both sides until you get this perfect golden-brown color of deliciousnes!
Serve them stuffed with the soften cheese, drizzle with honey and sprinkle the pistachios and cinnamon.

Have a nice weekend!

Stuffed Vine leaves with Rice, Raisins and Pine Nuts (Dolmadakia Yalantzi)

2011-11-02T11:38:00.001-04:00

Hello there, how are you? November is here!

Today I have another super traditional recipe for you.. Stuffed vine leaves with rice, raisins and pinenuts!

I am also giving you a recipe for stuffed vine leafs with quinoa instead of rice (I'm not using raisins and pine nuts on this one), it's much easier to make and I cook them all in the same pot..

Ingredients

1 jar of 500 grams grape leaves
3 onions, finely chopped
2-3 green onions finely chopped
1 garlic clove minced
2 tablespoons chopped parsley
2 tablespoons chopped mint
2 tablespoons chopped dill
1 cup white rice,(Carolina or Italian style rice) rinsed and drained
1 / 2 cup quinoa
2 tablespoons tablespoons raisins
2 tablespoons pine nuts
1 / 2 cup extra virgin olive oil
1 lemon (juice and zest)
Salt - Pepper
2 cups boiling water

Directions

Rinse thoroughly the leaves one by one and blanch them in boiling water for 2-3 minutes. Use a colander to drain them. Spread the damaged leaves and stems in a wide bottomed pot.
Coat a large skillet with 3 tablespoons of olive oil and place on medium to high heat. Add the onions, garlic, herbs,lemon zest, salt and pepper and stir.

Stuffed with Quinoa
Place the quinoa in a bowl and add 3 heaped tablespoons of the onion-herb mixture. Set aside

Quinoa Filling

Stuffed with rice
Using another skillet toss the pinenuts on a medium heat and combine them with the onion-herb mixture.
Turn the heat on and add theh raisins and rice. Stir for 2-3 minutes to coat the rice and set aside.

Rice, raisins and pine nut filling

Get ready, choose a comfortable chair to sit :) and start wrapping.
Take a vine leaf and place it on a surface with the shiny side down (the nerves of the leaf must be toward you). Take a teaspoon of the filling and put it at the base of the leaf.

Roll once, fold the right and left tips inside and keep rolling until you have a qute little stuffed vine leaf ..

Place the vine leaves in the pot, placing them next to each other, tight and round.

When the pot is full, put a plate on top of the vine leafs (the weight of the plate will hold them together) Add the boiling water,lemon juice, the rest of the olive oil, cover with lid and simmer for 25-30 minutes

Serve the rolls with plain Greek Yoghurt!

Enjoy and have fun!

Tigania – Smothered Pork and Chicken with olives in a winey sauce

2011-10-31T10:52:00.000-04:00

This is an extremely famous dish back in Greece.. You will find it in all the taverns and little restaurants all over the country. It is a very simple dish and it usually goes in the centre of the table for everyone to share, more like an appetizer..

Ingredients

500 g pork loin cut into pieces

1 chicken breast cut into pieces (cut the chicken with a different knife on a different cutting board)

1 onion chopped

1 green pepper into slices

1 orange bell pepper into slices

4-5 olives pitted and chopped

100 ml good quality white wine

Salt, Pepper,

1 teaspoon dry Oregano

1 tablespoon lemon juice

How to make

Coat a skillet with the olive oil and place on medium to high heat. When the oil is hot lay the chicken and brown for 3-5 minuts on each side. Remove from pan and set to a side platter covered.

Add the pork, brown on each side and add the onion. Cook and stir until soften and add the wine. Deglaze the pan and add salt and pepper. Add some hot water just to reach the centre of the pork, reduce the heat to low, cover and simmer for 1 hour.

Add the chicken, olives, peppers, stir and let them simmer uncovered for 15 minutes. Sprinkle with dried oregano drizzle with the lemon juice and serve!

Enjoy!

Tiropsomo – Traditional Cheese-Bread with a modern twist

2011-10-28T15:58:00.001-04:00

The classic Cheese-Bread that it's so common in Greece and my grandmother used to make, is one of my most intense food memories.

I've made several attempts to change the classic recipe so it can be as just as delicious, but lighter using olive oil instead of butter and adding oats to the recipe. I think that this version is not going to disappoint you..

Ingredients

2 cups all-purpose flour
1 cup rolled oats
1 1/2 teaspoon dry yeast
1 cup lukewarm water
1 tablespoon sugar
1 teaspoon salt
100 g yellow shredded cheese of your choice (gouda, white cheddar, mozzarella)
150 to 200 g feta cheese crumbled
2 eggs
3 tablespoons extra virgin olive oil.

How to make

Add the yeast in lukewarm water and stir.
Mix the flour with oats, sugar, salt and cheese.
Whisk the eggs and add them to the mix.

Add the water with the yeast and 2 tablespoons of olive oil. Mix the ingredients with your hand, cover with foil and leave in a warm place for about 1 hour.

Dust a surface with some flour and place the dough. Add some flour on top and start folding the dough Flour on top and start to fold the dough 3-4 times dusting some more flour everytime you fold the dough. When it’s tender and not sticky, knead it for a while.

Grease a loaf pan, place the dough and using a brush coat the dough with olive oil. Cover with a towel and let it rise for about 60 minutes.

Preheat the oven to 350 degrees and bake the Cheese-Bread for 50 minutes. 25 minutes in the lower position of the oven and 20-25 minutes in the upper position..

Have a nice weekend!

Spinach and anthotyro cheese stuffed Pork Tenderloin, plus a Greek Style quinoa salad

2011-10-26T10:14:00.001-04:00

It’s been a while since I made this recipe for the first time, but I still remember how excited we were about it. So no wonder why this dish took its place to our favorites.. It’s super healthy and delicious. Give it a try!

Ingredients (2-3 people)

1 pork tenderloin (700 gr)
1 / 2 cup frozen spinach, thawed and drained
1 / 2 cup anthotyro cheese ( you can use ricotta)
1 teaspoon fresh mint or dill chopped

Quinoa salad
1 cup quinoa
1 fresh tomato, cut into small pieces
1 / 2 cup cucumber, cut into small pieces
1 / 2 yellow pepper, cut into small pieces
1 tablespoon capers rinsed
1 teaspoon basil chopped
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1 teaspoon dry oregano
Salt Pepper

How to make

Mix in a bowl the cheese with spinach and mint, add salt and pepper.
Preheat the oven to 350 degrees.
Stuff the tenderloin, and close with toothpicks.
You can see in this video how to prepare the tenderloin.

Coat a large skillet with some olive oil and place over medium-high heat. When the pan is hot, lay the tenderloin in the pan and sear on both sides to form a crust. Set it in a roasting pan and roast for 30 – 35 minutes. Remove the pork to a cutting board and allow to rest covered for 10 minutes.
Salad
Bring to boil plenty of water, season and add the quinoa. After 15 minutes drain the quinoa and set aside.
Using a bowl stir the quinoa with tomato, cucumber, pepper, capers, salt and pepper, add the oregano, basil, olive oil and vinegar.Stir.

Cut the pork tenderloin into thick slices and serve with salad.

Enjoy!

Grilled salmon with a lemony vegetable sauce

2011-10-24T10:51:00.000-04:00

The following recipe is so simple and easy but with such a rich flavour. Lemony sauces are perfect with the fatty salmon. You can serve the dish with any side that you like, rice, salad, couscous, roasted potatoes or fries etc. I usually serve the fish with roasted herbed vegetable medley..

Ingredients

4 slices of salmon fillets
1/2 onion, finely chopped
1 carrot, sliced
1 potato cubes
1 stalk of celery choped
1 handful of chopped spinach
1 lemon, (juice)
4 tablespoons extra virgin olive oil
A spoonful of dill
Salt and Pepper

Directions

Heat some water in a kettle.
Using a skillet, saute in 2 tablespoons of olive oil the onion until soften and add carrot and celery, season and stir. Add the hot water. Put as much water as to cover the vegetables. Reduce heat and simmer until the vegetables soften. Transfer the vegetables to a blender and grind them. Return the puree to the skillet and add spinach and dill. Simmer the sauce until thicken. Turn off the heat add the lemon juice, stir and set aside.
Place the salmon on a baking sheet covered with parchment paper, season; drizzle some extra virgin olive oil and bake for 20 minutes (depending on the size of the fish).
Serve with the sauce; some fresh chopped chives and extra lemon juice if needed.

Cheers!!!

Fluffy small rolls filled with spring onions, olives and feta

2011-10-21T12:05:00.000-04:00

Delicious small olive breads - rolls with feta cheese, olives and wonderful spring onions. They are perfect for a school snack and they can be a great company for winter soup!

Ingredients

8 spring onions chopped, green part only
1 tablespoon olive oil
15 kalamata olives pitted and chopped
200 gr feta cheese crumbled
3 cups all-purpose flour
1 ½ teaspoon baking powder
300 g Greek yoghurt
½ cup butter
Salt - Pepper

How to make

Using a skillet on medium to high heat, add olive oil and Saute the onions until soften. Set aside.
Coat a muffin baking tray with some olive oil and place it in the oven.
Using a bowl add the flour with the baking powder and some salt. Add butter and rub the butter with the flour until the batter looks like trimmings. Add the yogurt and continue stirring. Finally, add the olives, feta cheese and scallions and stir again. Fold the dough many times and kneat it inside the bowl.
The dough should be soft and fluffy.

Drizzle some olive oil on top and cover the pan with foil. Set the dough aside to rest for 10-15 minutes.
Preheat the oven to 350 degrees.
Shape balls (you can coat your hands with oil) and place in the hot muffins pan.

Bake for 25-30 minutes.

Cheers!

(Lachania) Pork with cabbage and capers

2011-10-17T11:40:00.000-04:00

This is a traditional dish well known in North Greece.

In my hometown it is traditionally made with pickled cabbage (sauerkraut) and in the past years it was the main dish for Christmas.

I am giving you a lighter version with fresh white cabbage and tangy capers.

It’s just delicious!

Ingredients (4 people)

500 g pork cubes (you can use any part of pork that you like)
1 cabbage, cut into thick strips and rinsed
2 large carrots, diced
2 onions, chopped
1 clove garlic, crushed
120 ml of white wine
200 g canned diced tomatoes
1 bay leaf
10 allspice whole
4 tablespoons olive oil
1 teaspoon dry oregano
1 tablespoon capers
Salt and pepper

How to make

Heat some water in the kettle.
Using a pan over medium-high heat, add the olive oil and add the pork. Sear the pork until golden brown. Add the onions, garlic and stir for about 3-5 minutes until soften.
Pour in the wine and cook for 3 minutes.
Add the canned tomatoes, spices and bay leaf.
Add some water just to cover the meat and simmer with lid closed for an hour.
Add the carrots and cabbage, stir often and continue to cook with closed lid for 25 minutes. Next add the oregano, salt and pepper.
Continue cooking for 5 minutes and finally add capers.
Drizzle with some raw extra virgin olive oil and serve.

Enjoy!!!

Quince Traditional spoon sweet

2011-10-13T12:56:00.001-04:00

One of my favourite spoon sweets and one of the most famous in Greece. The sweet and a bit of sour quince is absolutely a must try!

Ingredients

1 pound of quince
800 g sugar
3 cups water
3-4 apple geranium* leafs ( I know it’s hard to find this plant so you can use 1 tablespoon of vanilla extract)
3 smashed tears of mastiha
1 lemon, zest and juice
½ more lemon juice for the peeled quince.
Almond slices

How to make

Using a straight knife peel the quince and cut them into small sticks. Be patience I know it’s a little bit difficult because quinces are very stiff and hard. Sprinkle with the lemon juice to prevent the sticks from tanning.. even if they get dark, don’t worry, they going to get all white while cooking..
Using a saucepan over medium-high heat add the sugar with water, lemon zest, mastiha tears and vanilla extract.
Once it starts boiling add the quince sticks, lower the heat and simmer for about 35-45 minutes. Check and remove any foam that the sweet is bringing to the top.
The sweet is ready when the sirup is thick and smooth. Using a spoon take some syrup from the pot and let some drops on a plate. Let them cool and check if the syrup is thick and ready.. Finally, just before you turn the fire off, add the lemon juice, almond and stir.

If the color of the sweet, is too white, then add some more water and stir over low heat.
Transfer the quince spoon sweet to sterilized jars.
Serve a teaspoon at a time with a glass of water or use it for a cheesecake!

Apple Geranium ( Arbaroriza)

It's a plant with great aroma that we use in many recipes, it smells really amazing... I saw it in many flower markets at Danforths Greek Town.

Pasta with bell peppers and light Greek yogurt sauce

2011-10-11T13:24:00.001-04:00

I love pasta in combination with Greek yogurt! Try this recipe and you’ll find out what I mean. It’s such an easy and light dish yet so fresh and hearty!

Ingredients

500 g long pasta (spaghetti, linguini)
3 tablespoons olive oil
1 red bell pepper, 1 yellow bell pepper and 1 green bell pepper
1/2 small red chilli pepper or dry hot pepper flakes
1 onion cut into slices
1 clove garlic
little chopped parsley
Salt and pepper
½ cup grated kefalotyri or parmesan cheese
5-6 olives pitted cut into small pieces or slices.

For the yogurt sauce

1 cup of Greek yogurt
60 g crumbled feta cheese
1 tablespoon olive oil
1 heaped teaspoon dry oregano

How to make

Using a skillet over medium-high heat, add the 2 tablespoons of olive oil and saute the onions, garlic and peppers for 5 minutes. Salt and pepper, stir and set aside. Remove the garlic and sprinkle with Parmesan and parsley.
Prepare the pasta according to their directions.
Using a fork melt the cheese, add the yogurt, olive oil, oregano and stir.
Mix together the pasta with the peppers and yogurt sauce. Sprinkle the olives on top and serve.

Enjoy!!!

Delicious (Rolo Kima me Vassiliko) Meatloaf with basil sauce

2011-10-06T18:57:00.001-04:00

You can still find some basil on the market ( in case you don’t have it in your garden).. this is a super delicious dish, so easy to make, with such an aroma that will blow your mind!

Ingredients

500 g ground beef
2 stalks celery, chopped
1 leek, finely chopped
1 onion finely chopped
2 eggs
5 tablespoons grated kefalotyri or parmesan cheese
1 cup breadcrumbs
1 teaspoon dry thyme
1 tablespoon fresh basil chopped
2 tablespoons parsley chopped
1 tablespoon mustard
2 tablespoons extra virgin Greek olive oil
Salt - Pepper

For the sauce

1 onion, grated
1 clove garlic, minced
1 cup wine, dry white wine
2 tablespoons fresh basil
1 tablespoon extra virgin Greek olive oil
Salt - pepper

How to make

Using a skillet sauté in two tablespoons of olive oil, the leek finely chopped with the onion for about 3-4 minutes.Season and set aside to cool.

In a bowl put the ground meat, eggs, breadcrumbs, Parmesan, basil, thyme, mustard, the onion and leek mix, salt and pepper and work the mix with your hands.
Cover with foil and let the mixture in refrigerator for 2 hours.
Preheat the oven to 350 degrees.
Now about the sauce, saute in olive oil the onion, garlic and basil. Add the wine, let the alcohol to evaporate and season. Set aside.
Grease a baking pan and shape the meatloaf with your hands. Drizzle some olive oil and the basil sauce. Add a glass of warm water and close the pan with foil.

Bake the meatloaf for an hour.
When it’s ready, clean the juices and foams from the meatloaf and transfer it to a platter. Add the sauce that’s left in the pan to a food processor.
Cut the meatloaf into slices and drizzle with the sauce.

Enjoy!

Tart “Mediterraneo”

2011-09-29T15:48:00.000-04:00

A yummy tart with popular Mediterranean ingredients. I could almost see and smell the Mediterranean sea in Toronto this weekend..

Ingredients

5 strips of smoked bacon
3-4 sundried tomatoes, chopped
8-10 olives, pitted and chopped
3-4 artichokes, fresh, frozen or canned *
1 / 2 onion, graded
1 clove garlic, minced
2 tablespoons basil finely chopped
150 gr feta cheese crumbled
100 gr grated mozzarella
1 cup milk
2 eggs
Salt Pepper
A few drops of lemon at the end.

For the dough

220 gr all purpose flour
100 g butter
1 egg
3-4 tablespoons water
You can add a pinch of herbs that you like, I usually add some dry oregano

Directions

Sift the flour into a bowl. Add the pieces of butter and rub it with your fingers.

In the end the dough should be like bread crumbs.

Add the egg and water and press the dough 3-4 times to absolve the ingredients. Do not knead the dough too much or else it will tighten up.

Wrap it and refrigerate until you prepare the filling.

If you use fresh artichokes, clean them and boil them in a saucepan with water and the juice of half a lemon for 15 minutes. Drain and cool them down under running water.
Using a skillet over medium heat with no oil, Sauté the bacon and when it gets crispy remove it from the pan and leave it on a paper towel. Discard the oil from the bacon, wipe the pan and saute the onion in olive oil, add garlic, basil and stir. Finally add chopped and sundried tomatoes and stir. Remove from heat.

Preheat the oven to 400 degrees.
Put a parchment paper in a baking pan and roll the dough in a little bigger size than the baking pan so it can slightly overlap the edges of the baking pan.
You can “stretch” the dough either using a rolling pin or stretch it out slowly with our hands against the pan.
Pierce the dough in several places with a fork and bake for 15 minutes.

Meanwhile, whisk the eggs with the milk and add the cheese, artichokes, olives, bacon mixed with sun-dried tomatoes and stir. Salt and pepper to taste.
After 15 minutes remove the pan from the oven and add the mixture. Fold the overlapping edges of the dough.

Bake the tart for 25 minutes or until golden brown.
When ready, remove from the oven and drizzle some lemon juice on top.
Let the tart cool down a bit before serving.

Cheers!

* If you use the canned preserved artichokes, drain them and rinse them well. If possible, leave them for an hour in water.
You can also use capers instead of artichokes or you can use them both!

Whole-wheat Carrot loaf with olive oil, raisins and walnuts

2011-09-22T14:54:00.000-04:00

A super-healthy dessert; perfect for kids and very easy to make ...

Ingredients

150 gr extra virgin olive oil
250 gr organic carrots graded
250 grams organic whole-wheat all purpose flour
4 beaten eggs
1 1 / 2 teaspoon baking powder
1 teaspoon cinnamon
1 / 2 teaspoon nutmeg
1 / 2 teaspoon ground cardamom
100 g raisins
100 g walnuts
6 tablespoons brown sugar
Icing sugar for dusting (optional)

How to make

Preheat the oven to 350.
Whisk using a fork the olive oil with the sugar, add the eggs, cinnamon, nutmeg, cardamom, raisings and walnuts. Add the carrots, stir and start adding the flour with the baking powder.
Grease a loaf form and place the batter.

Bake for 30 minutes; lower the oven to 300 degrees and continue for 30 more minutes.

Spanakopita – The famous spinach and cheese pie

2011-09-20T12:27:00.000-04:00

I think that Spanakopita is the most famous recipe of the Greek Cuisine that you can find anywhere.
This is a slightly different version with feta cheese and béchamel sauce.

Ingredients

1 package phyllo pastry
5 cups baby spinach leaves
300 gr feta cheese into chunks
1 onion, chopped
3 spring onions finely chopped
1 cup chopped dill
1 cup milk
Olive oil
Salt and pepper

for the béchamel sauce

2 tablespoons flour all purpose
2 tablespoons butter
500 gr warm milk
1 egg
4 tablespoons grated Parmesan cheese
½ teaspoon ground nutmeg

Directions

Using a skillet sauté the onions with the olive oil for about 2 minutes. Add the spinach, stir and add dill, salt and pepper. Remove the skillet from fire and set aside.
Preheat the oven to 350.
Using a saucepan over medium heat, add the butter with 1 teaspoon olive oil, let them melt and heat through but don’t let them burn. Add the flour and stir using a wooden spoon. Once the flour golden reduce heat to medium to low and pour in the warm milk and stir constantly using a whisk.Stir until the sauce starts to thicken. Remove from fire, add the Parmesan cheese and continue stirring. Add the nutmeg and the egg and stir vigorously.
Add the spinach- onions mix to the sauce and finally add the feta cheese. Stir.
Grease with oil a baking pan well and start to Lay the phyllo pastry greasing it one by one with some olive oil (use a cooking brush). Put six phyllo leafs, add the batter with the spinach and sauce and then add on top the other 4 leafs of the phyllo pastry. (Don’t forget to brush them with olive oil one by one).
Fold the pastry to close the pie or cut the pastry pieces that are outside of the pan and keep them for another use.
Using a knife cut the pieces of the pie, brush the pie with a beaten egg and pour a cup of milk on top of the pie.
Bake the pie in the third tray of the oven for an hour.
Let it cool down before cutting and serving.

Cheers!

Lentil Tabbouleh

2011-09-16T13:20:00.001-04:00

Tabbouleh salad is one of the most famous salads in the Middle Eastern Cuisine. The last 10 years this salad has gained its place in Greek Cuisine. I am suggesting a different kind of a tabbouleh salad not with bulgur but with lentils. I hope you like it!

Ingredients

1 cup thin lentils
1 bunch parsley chopped
½ cup fresh mint chopped
1 tomato cut into little pieces (no seeds)
1 onion, finely chopped
½ red peppers in karedakia
½ cup of cucumber cut into small pieces

For the dressing

1 clove crushed garlic
4 tablespoons olive oil
2 tablespoon red vinegar
1 teaspoon mustard
1 teaspoon honey
Salt and pepper

How to make

Put the lentils in cold water and boil for 10 minutes (count the time from the moment the water starts to boil) over medium heat.
Drain and rinse the lentils, add fresh water to the pot, add the lentils with one bay leaf and let them simmer for 15 to 20 minutes. Drain them and set them aside.
Place in a salad bowl all the ingredients and toss.
Whisk the dressing in a shaker or a cup and drizzle on top of the salad.

Have a great weekend!

Greek "Fricassee Aygolemono" with chicken, lettuce and celery root

2011-09-13T11:27:00.003-04:00

Back in Greece, Fricassee with lamb is one of the most classic and famous dishes. My suggestion is a lighter version made with chicken, potatoes, celery root and of course the main ingredient Romaine lettuce. The dish is served with the most widely known Greek lemon-egg sauce “Aygolemono”.

Ingredients

1 chicken cut into portions (1 kg)
1 onion, sliced
6 spring onions finely chopped
1 cup celery root cut into sticks
2 potatoes cut into chunks
2 romaine lettuce rinsed and dried
1 cup dry white wine
1 cup chopped dill
5 tablespoons extra virgin olive oil
1 egg at room temperature
1 lemon (juice) at room temperature

How to make

Rinse and wipe the chicken with paper towel.
Using a saucepan, over medium to high heat, add the olive oil, add the chicken and let it golden brown on both sides, remove the chicken and set aside.
Saute the onions for 2 minutes, add the potatoes, add the celery root and stir. Add the chicken, the wine and sprinkle the dill. Salt and pepper, lower the heat and simmer for 20 minutes.
Next, add the lettuce (into large pieces), cover the pot and simmer for another 15 minutes.
The lettuce will let it’s water out in the pot and we need this juice to make the “Aygolemono” lemon – egg sauce.
Lemon – Egg Sauce
Beat the egg in a bowl with some salt. Add the lemon juice and continue whisking. Remove the pan with the fricassee of the heat, but let your heat on (low heat).
Take a ladle of the hot juice from the fricassee pot and slowly add it to the egg – lemon mixture and don’t stop whisking.Continue with another ladle and whisking.
Once the egg sauce comes to the right warm temperature, add the sauce to the pot (which is NOT on fire) and shake the pot so it goes everywhere. Put the pot back into heat and let the food simmer for 2-3 minutes and serve with extra lemon if needed.

That’s it!!!

Green Salad with Oyster mushrooms, walnuts and Graviera cheese

2011-09-08T11:28:00.001-04:00

I love grilled Oyster mushrooms and the combination with walnuts and hearty Greek cheese is so delicious!

Ingredients

300 gr Oyster mushrooms
3 cups of salad greens, (baby spinach, arugula, rocket)
100 g graviera cheese, cut into thin strips (use the vegetable peeler)
1 handful walnuts
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper

For the dressing

2 tablespoons extra virgin olive oil
The juice of half lemon
1 teaspoon mustard
1 teaspoon thyme honey

How to make

Preheat the oven to 350 degrees.
Rinse and wipe the mushrooms using a paper towel.
Cut and throw the stalks and hard parts. (You can keep them for a vegetable stock)
Grease a baking pan with a tablespoon of olive oil, add the mushrooms and sprinkle with a tablespoon of balsamic vinegar and another tablespoon of olive oil.
Add Salt and pepper and bake for 15-20 minutes or until browned (we don’t want them to get dry).
Using a salad bowl or platter, add the salad greens, mushrooms, cheese and nuts.
Whisk the dressing and pour all over the salad.

Be good!

Notes
Graviera is a popular traditional Greek Cheese, if you cant find Graviera you can use Gruyere Swiss Cheese which is similar to Greek Graviera.

(Cyclades Revithada) - Chickpeas Oven Baked

2011-09-07T11:12:00.000-04:00

This is the most popular chickpea recipe in the Islands of Cyclades. It is traditionally cooked in special clay pot and it’s baking in a wood oven over night.

Ingredients
1 packet of chickpeas
2 tomatoes cut into rings
2 large onions cut into rings
2 bay leafs
2 cloves garlic
A little cumin
Salt Pepper
200 ml olive oil
Boiling water

How to make

Soak the chickpeas in plenty of water over night.
The next day throw their water and rinse.
Preheat oven to 350 degrees.
In an ovenproof dish, with lid, put the chickpeas, bay leafs and garlic. Cover the chickpeas with the onion rings and add on top one layer of tomatoes.
Pour a tablespoon of salt, cumin and pepper.
Drizzle with olive oil and add boiling water until the chickpeas are covered (but not the onion and tomato).
Close the lid and bake for 3 hours and 30 minutes.
Turn off the oven and leave the pot inside for another half an hour.
Serve it with a big Greek salad made with tomatoes, cucumber, green bell pepper, onion, olives, oregano, red vinegar, extra virgin olive oil and feta cheese.

Cheers!

Greek Risotto with shrimp and zucchini

2011-08-31T12:28:00.004-04:00

Back in Greece we traditionally use a local variety of rice called Carolina. It’s not so easy to find it here in Canada although some big markets got it in their Greek sections..If you cant find Carolina Rice you can use the Italian style rice.

Ingredients

350 to 400 gr Carolina rice
500 g medium shrimp
4 leeks chopped (the white part)
4 zucchini cut into cubes
1 red bell pepper cut into strips
2 cloves garlic minced
1 cup white wine (150 ml)
40 g butter
Oregano, salt, pepper
1 litter of water
Chopped basil or mint.
Olive oil.
Grated Parmesan cheese

Directions

Rinse the shrimp, remove the heads, shells and set them aside.
Using a pan; saute the shells and heads with some olive oil over medium-high heat. Add 1 litter of water, salt and simmer the broth for 10-15 minutes. Strain and keep the broth aside.
Using a wide saucepan over medium heat, saute leeks with garlic for 7-10 minutes in some butter and oil. Add peppers, zucchini and stir. Add rice (rinsed and strained) and stir all the ingredients together.
Add the wine and let the alcohol to evaporate. Add a cup of broth and stir. When there is no water left in the saucepan add the second cup of broth and so on.Taste the risotto after adding 3 cups of broth so you wont overcook it.
Meanwhile use a skillet and saute shrimp with oregano and some olive oil until the shrimp get red. (4-5 minutes). Add them to risotto and stir. Add the Parmesan stir for the last time and serve immediately with some mint or parsley sprinkled on top of the dish.

Cheers!

Green salad with Fennel, Orange and grilled Scallops

2011-08-23T13:15:00.003-04:00

Ingredients

300 g small scallops
200 gr several green salads (arugula, spinach etc)
1 orange cut into chunks
1 fennel (fennel) cut into very thin slices (you can use a mandolin)
1 / 2 onion cut into slices
8 Kalamata olives pitted and cut in to slices
4 tablespoons extra virgin olive oil
1 lemon (the juice)
1 sprig of thyme
Salt - Pepper

Directions

Rinse the scallops, dry them with paper towel and place them in a bowl with the juice of half a lemon. Add thyme and leave the bowl for about 30 minutes in the fridge.
Grill the scallops in a grill pan with a little olive oil on both sides until golden brown. They do not need more than 5 minutes to be ready.
Place in salad bowl the greens, add slices of fennel, orange, onion slices, olives and scallops. Prepare the vinaigrette by whisking together the juice of the other half of lemon with olive oil, add some salt and pepper and drizzle on top of the salad.

Cheers!

Pork tenderloin stuffed with sun dried tomatoes, bell peppers and feta cheese

2011-08-19T18:26:00.001-04:00

Yummy dish , easy to make although it doesn’t seem that way. Use your imagination and fill your pork fillets with whatever ingredients you desire.

Ingredients

2 pork fillets - tenderloin (not too large)
4 sundried tomatoes, cut into sticks
1 bell pepper (yellow, orange, green whatever..) cut into sticks
120 g hard cheese like feta, cut into sticks
Dry oregano, Salt, Pepper
1 / 2 cup white wine
1 tablespoon mustard
1 tablespoon honey
Extra virgin olive oil

Directions

Start by opening the tenderloin so you’ll have big fillets to fill them. You can ask your butcher to open the tenderloins for you but it is very easy to do it your self and its fun too :) You will need a sharp, straight and relatively thin knife.
Clean the tenderloin from the external silver fat and then cut it into two pieces (vertically). Choose the thickness of the fillet that you want and engrave the meat until just before tip. Open the piece that you just cut and continue cutting through the other inside side so you’ll have a flat fillet.

You can see here the video that helped me to actually make it.

So now the fillets are ready to fill them, sprinkle some salt, pepper and oregano and place in the center of each fillet 2-3 strips of bell pepper, 2-3 strips of sun-dried tomato and feta cheese. Wrap the rolls and close with toothpicks in the way you can see in the photos.
Preheat the oven to 350 degrees.
Using a skillet (that doesn't have plastic parts so it can be placed in the oven) Saute the stuffed fillets in some olive oil until they turn into golden brown. Transfer skillet to the preheated oven and bake for 20 to 25 minutes.
When ready, remove the fillets from the skillet and place them on a platter.
Put the skillet on a medium heat and add the wine.Let the alcohol to evaporate and stir with a spoon. Add mustard, honey, salt and pepper and stir. Turn the heat off.
Remove carefully all the toothpicks and cut slices of the meat with a straight knife. Drizzle with honey sauce and serve.

Cheers!

Pseftokeftedes ( Oven Baked Vegetable pancakes) and a Lemony chicken salad

2011-08-18T14:44:00.001-04:00

All kind of Vegetable pancakes are very common in Greek Cuisine but they usually are deep fried.

I am giving you an oven baked healthier recipe that my 3 year old son loves to eat.

The chicken salad is so healthy and refreshing, perfect for a hot Summer day. You can either use leftover chicken or just boil some chicken fillet or thighs.

Ingredients

Salad

600 g chicken, grilled or boiled, cut into pieces
200 g feta cheese into chunks
1 / 2 yellow pepper, cut into pieces
1 / 2 red pepper cut into pieces
5-6 sun dried tomatoes, cut into pieces
4-5 pickled cucumbers cut into pieces
3 tablespoons chopped parsley
1 to 2 green onions, chopped

For dressing

3 tablespoons yogurt
2 tablespoons extra virgin olive oil
1 / 2 lemon (zest and juice)
1 tablespoon basil chopped
1 clove garlic minced
Salt Pepper

Vegetable Pancakes

1 medium eggplant (Spanish) grated
2 zucchini (the light green colored) grated
1 small potato grated
1 cup diced tomatoes
1 / 2 an onion
2-3 green onions
2 tablespoons crumbled feta cheese
2 tablespoons parsley chopped
2 tablespoons mint chopped
1 teaspoon dried oregano
2 eggs
2 tablespoons of olive oil
6-7 tablespoons all purpose flour
1 / 2 teaspoon baking powder
1 teaspoon polenta (cornmeal, semolina)
1 teaspoon sesame seeds
Salt Pepper

Directions

Salad

Mix all ingredients together, whisk the ingredients for dressing (you can use a blender) and toss the salad. Cover with plastic wrap and leave it in the fridge.

Oven Baked Vegetable Pancakes
Using a skillet sauté in some olive oil, chopped onion, green onions, parsley, mint, salt and pepper. Set aside to cool.
Place the grated vegetables in a colander, season with salt and let them drain for 15 minutes.
Put the flour in a bowl and mix with baking powder and oregano.
Preheat the oven to 420.
Put in a bowl the tomatoes and add in it the mixture of onions, squeeze the vegetables that you have on the shifter to get rid most of their juices and add them in the bowl, add 2 eggs, feta cheese, salt, pepper, olive oil and spoon by spoon add the flour. Stir well.
The mixture should be moist.
Use a baking pan covered with parchment paper and sprinkle the baking pan with polenta and sesame seeds. Then pour spoonfuls of the mixture and try to give them a round shape using a spoon. Sprinkle on top with a little polenta and sesame.
Bake them for 25 minutes, turn them over after the first 15 minutes.
Hope you like them!

(Garidomakaronada) Spaghetti with white vegetable sauce and shrimps

2011-08-16T13:24:00.002-04:00

Super easy and quick recipe!

Ingredients

500 gr medium or large shrimp, peeled and rinsed
1 stalk celery peeled and cut into pieces
1 carrot, sliced
1 onion, chopped
1 clove garlic, crushed
1 cup of milk at room temperature
1 tablespoon all purpose flour
2 tablespoons olive oil

Directions

Use pan in medium to high heat and sauté in olive oil the vegetables for 3-5 minutes.
Add flour and stir the vegetables.
Pour milk and lower temperature. Add some salt and pepper and simmer for 20 minutes.
Stir often to prevent the flour stick to the bottom of the pan.
Let it cool down a little bit and then using a blender puree the vegetables into the sauce.
Move the skillet in a medium to low heat again, add the shrimps and cook for another 10 minutes.
Boil pasta in plenty of water for about 8 minutes and serve with the shrimp sauce. Sprinkle the dish with Parmesan and some chopped mint.

Have fun!

Lemony Beef with sweet paprika and rice

2011-08-15T12:00:00.003-04:00

So simple so easy and yet so delicious!

Ingredients

1 pound of stew beef
1 and a half cup basmati rice
1 large onion, chopped
4 tablespoons olive oil
1 bay leaf
Half a lemon (juice)
2 tablespoons white vinegar
1 tablespoon sweet paprika
Parmesan for serving
A little chopped parsley for serving
Salt - pepper

Directions

Using a large skillet sauté over medium-high heat beef with onion and bay leaf for about 5 minutes. Add the vinegar, lemon juice, paprika and stir. Add a cup of hot water, lower the heat, cover with lid and simmer the meat for 80 minutes.
When the beef is almost ready, turn up the heat again into medium high and add the rice with 2 cups of hot water and stir. When the food comes to a boil, lower the heat again and simmer for 10 to 15 minutes. If necessary, add some more hot water.
Once the food is ready, serve with grated cheese and sprinkle on top the chopped parsley.

Enjoy!

Beet Salad with yogurt and walnuts

2011-08-12T14:01:00.003-04:00

Classic Greek salad with beets and yogurt. One of my favorites, hearty and refreshing!

Ingredients

4 cooked (boiled) beets cut into cubes
1-2 cloves garlic, minced
2 tablespoons olive oil
3 tablespoons yogurt
1 tablespoon red wine vinegar
2 tablespoons walnuts crushed
Salt - Pepper

Directions

Whisk together in a bowl yogurt with olive oil, garlic and vinegar.
Put the beets on a plate add some salt and pepper, drizzle with the sauce and stir.
Sprinkle with walnuts and serve the salad chilled.

Cheers!!

Cretan Kaltsounia filled with anthotyro cheese and fresh mint

2011-08-11T17:41:00.001-04:00

We love Crete so much..! Lovely people, amazing landscapes, great culture and excellent food!
I decided to make Cretan Kaltsounia and bring Crete a little closer.. So.. Last Saturday we traveled once again to Crete with these traditional mini cheese pies!

Ingredients

Dough

1 / 2 kg all purpose flour
250 g Greek-Style yoghurt
3 eggs (2 for the dough and 1 for coating)
2 tablespoons Raki ( Raki is a traditional spirit drink, I didn’t have it so I used 1 tablespoon of white vinegar)
1 small cup extra virgin olive oil
Salt
Sesame seeds

Filling

1/2 pound anthotyro Greek Cheese (You can use Italian ricotta )
1 egg
1 to 2 tablespoons chopped fresh mint
Salt - Pepper

Directions

Use a large bowl and add all liquid ingredients ie eggs, oil, yogurt, vinegar and stir using a fork.
Add some salt and start adding spoon by spoon the flour and mix them all together. When the dough is starting to gather as a ball around the spoon, continue by using your hands and fold over and over the dough while also adding the remaining flour.

At the end of kneading you’ll have a soft and tender dough. Cover with a clean towel and set aside until you prepare the filling.
Preheat the oven to 350 degrees.
Using a fork dissolve the anthotyro or ricotta, add eggs, mint and stir. Add some Salt and pepper to taste.
Put some flour on a clean surface and place the dough.

Add some flour on top of the dough and press with your hands to open it as much as you can. Then lift it, add some more flour on you surface (table) and flour your rolling pin.
Roll the dough until you have a not so thin fyllo pastry sheet.
Use a cup and begin to cut pieces from the dough.

In the center of each piece put 1 heaped teaspoon of filling and fold them to make them like packages.

Pinch the connections together with your hands to close the filling inside the mini pies.
Place them on a greased baking pan, brush them with a beaten egg and sprinkle with sesame seeds. Bake for 35 to 40 minutes.

Enjoy!

How I wish .. for an afternoon in St. Paul (Rethymno) watching the "sleepy dragon" over the calm sea water ....

Tender Potato salad with sundried tomatoes, green onions and lemon vinaigrette

2011-08-09T13:58:00.002-04:00

Who wants to stay inside a kitchen when the weather is too hot? Thank God for Barbeque and this salad can be the perfect side for steaks, burgers even fish. Simple and delicious!

Ingredients

4 medium potatoes cut into 4 pieces
3 pieces of sun dried tomatoes, cut into pieces
1 yellow bell pepper baked in the oven, peeled and cut into strips (You can use ready roasted red peppers in the jar)
6-8 chopped olives
4 fresh green onions cut into slices
Zest of half a lemon
1 teaspoon dried oregano
1 tablespoon parsley chopped
Salt - Pepper

Vinaigrette

5 tablespoons extra virgin olive oil
The juice of one juicy lemon
1 teaspoon mustard
1 teaspoon thyme honey
Salt - pepper

Directions

Boil the potatoes over medium heat until soften. When they' re ready drain them and add salt and pepper.
Mix all salad ingredients in a shallow bowl, whisk in a glass all vinaigrette ingredients and drizzle the salad.

Enjoy!

Chubby home made Loukoumades :) (Greek Donuts)

2011-08-08T12:13:00.003-04:00

(In Greek)

Traditional Greek Loukoumades is the breakfast food that I grew up with.
Every weekend our breakfast table was full of fresh fruits, yogurt, honey and Loukoumades!
These chubby donuts are so delicious and you can have them drizzled with honey or Maple syrup.

Ingredients

180 g all purpose flour
100 gr whole wheat flour
1 cup milk (can be replaced by water)
2 tablespoons sugar
1 teaspoon salt
1 teaspoon of dry yeast
Vegetable oil for frying
Thyme Honey
Cinnamon

Directions

Heat the milk slightly, just to get it warm and dissolve sugar and salt in it. Add yeast and stir with a spoon.
Slowly add the flour and continue stirring.
Preheat the oven just for a minute and turn it off.

Dough - First Stage

There’s no need to warm the oven too much, barely warm it up a bit. Cover the bowl with a towel or plastic wrap and let it inside the oven for an hour.The dough will rise and draw bubbles on the surface.

Dough after rising

Use a pan and heat the oil over medium heat. There must be plenty of oil because we are going to deep fry the donuts. When the oil is heated, we use a wet spoon to get some dough and we use another one wet spoon to slide the dough into the oil. The secret for this recipe is that you have to turn around the donuts frequently and you must not fill the pot with many donuts. Just few at a time. Do not worry about the shape of the dough, just drop them in the oil and turn them around frequently, they will swell and become round. When they got golden brown remove them and let them drain on a paper towel.
Transfer the donuts to a plate and drizzle with honey or maple syrup. Add some ground cinnamon, walnuts and serve!
If you want them stuffed, an idea is stuffed with strawberry and chocolate. You will need

250 gr chocolate tears the splintered
4-5 strawberries, diced
1 / 2 cup whipped cream 35%

Heat the cream with strawberries, just bring them to boil, remove from heat, add the chocolate and stir so the chocolate can melt.
Place the filling in the refrigerator for about 2 hours to cool. Put some butter in your hands and mold little balls. Spread them in some parchment paper and move them in the freezer. When they are frozen, dip them one by one in the dough and fry them.

Greek Shrimp “Saganaki” (Oven baked)

2011-08-05T11:44:00.001-04:00

This is one of my favorite appetizer recipes, very common in Greece, especially when you’re sitting by the sea with friends drinking Ouzo!

Ingredients

700 g large or medium shrimp
1 can of diced tomatoes
1 tablespoon of tomato paste dissolved in a glass (250 ml) of water
1 onion minced
40 ml ouzo (Greek alcohol drink) You can use 100 ml of white wine instead
150 g Feta cheese in chunks or cubes
100 grams mozzarella
1 tablespoon chopped parsley
1 tablespoon mint
4 tablespoons olive oil
Oregano, salt and pepper

Directions

Using a skillet in medium heat saute the onion with some olive oil until golden brown. Add the ouzo, the diced tomatoes and the glass of water glass. Add some Salt and pepper lower the heat and let the sauce simmer for about 45 minutes.
Preheat the oven to 350.

Place in an ovenproof dish the cleaned and without shells shrimps (you can leave the tail). Add feta cheese, oregano, salt and pepper. Pour the sauce into the pan to cover the ingredients. Finally cut into slices of mozzarella thinly and place over sauce. Bake for 30 minutes and when it’s ready sprinkle with fresh parsley and mint.

Cheers!

Stuffed Chicken thighs with asparagus and mustard sauce

2011-08-03T10:17:00.003-04:00

This is more of a modern dish, very easy to make and very tasty.

Ingredients

8 chicken thigh fillets
16 fresh green asparagus
2 carrots, grated
150 g hard cheese or Gruyere cut into sticks
3 tablespoons olive oil
Salt and pepper

Sauce

4 tablespoons mustard
½ onion, minced
1 tablespoon olive oil
3 tablespoons white wine
½ teaspoon sugar
Salt and pepper

Directions

Preheat the oven to 350 degrees.
Rinse the asparagus and snap off the woody ends.
Blanch them slightly in boiling water.
Cut into wide strips 6 pieces of foil.
Take one sheet, grease it from the inside and place the chicken seasoned with salt and pepper. Place on top two asparagus per chicken thigh, add cheese and a some carrot. Drizzle with some olive oil, close the foil and bake for 45 minutes.
When the chicken is ready, unfold and keep the juices in a bowl.
now for the sauce, saute in a skillet with some olive oil the onion, add the wine and let the alcohol to evaporate. Add the mustard and the chicken juices, sugar, salt and pepper and let it simmer for about 10 minutes. You can also add some grated carrot in the sauce.

Kali Orexi!

Greek Asparagus cultivation sets off its root back in the 60’s but it’s the last 10 years that the Greek Asparagus production has reached the 15% of European Production.

Venus ..! (Fish fillet with capers, olives and cherry tomatoes)

2011-08-02T13:06:00.002-04:00

My friend Vicky sent me this recipe, it is a simple Fish recipe with great Greek ingredients.

Ingredients

1 white fish fillet (tilapia, cod etc) cut into chunks
3 small green onions, finely chopped
2 tablespoons rinsed capers
5 olives cut into slices
1 small onion or shallot finely chopped
1 teaspoon dill finely choped
60 ml white wine
3 cherry tomatoes cut in half
Olive oil, salt, pepper

Directions

Using a skillet in a medium to high heat, saute the green onions with some olive oil, add the shallot, capers, olives, tomatoes, add the wine, some salt and pepper and let it simmer for about 5 minutes. Place the fish into the skillet, stir all the ingredients together and cook for 5 minutes more. Sprinkle with dill and serve.

Thank you Vicky!

Bell Peppers Pie with Ham and Poppy Seeds

2011-08-02T12:13:00.001-04:00

This is another amazing pie filled with colored bell peppers, ham and tomato sauce, full packed with vitamins and so yummy!

Ingredients

1 package butter puff pastry
1 sweet red pepper cut into strips
1 orange bell pepper cut into strips
1 yellow pepper cut into strips
1 green pepper into cut into strips
500 g fresh button mushrooms cut into slices
3 tablespoons olive oil.
5 slices of smoked ham cut into pieces
3 cups grated cheese (Gouda - Mozzarella - Gruvier)
1 egg
1 tablespoon Poppy seeds
Tomato sauce
1 onion minced
1 clove garlic minced
150 ml plain tomato juice (concentrate)
1 teaspoon oregano
1 tablespoon olive oil
½ teaspoon sugar
Salt, pepper

Directions

Allow the pastry to thaw at room temperature in its box for an hour.
Start with the tomato sauce, place a skillet over medium to high heat, add the olive oil, add the onion, salt, pepper and sauté them for about 3-4 minutes or until they’re soften, add the tomato juice,oregano, sugar and give it a little stir. Lower the heat in to medium and cook the sauce for 15 minutes.
Preheat the oven to 380 F.
Place another skillet over a medium to high heat, add 2 spoons of olive oil and sauté the peppers for 2-3 minutes. Remove them from the skillet and set them aside.

In the same skillet sauté the mushrooms for another 2-3 minutes. Remove from heat and add peppers to mushrooms. Give them a stir.
Place a parchment paper in a baking pan and put the one sheet of puff pastry.
Add the half amount of cheese, peppers, mushrooms and ham. Add one by one teaspoons of tomato sauce, not too much it should be like drops of tomato sauce not connecting each other all over the pie. Finely add another layer of cheese.

Cover the pie with the other puff pastry sheet, Fold it using a fork, and “close” the pie. Brush the pie with a beaten egg and sprinkle with poppy seed.
Cut the pie into pieces and bake for 1 hour.
Enjoy this pie with a glass of white wine!

Greek Giouvetsi (orzo) baked with chicken rolls

2011-08-02T12:05:00.002-04:00

A rustic dish, inspired by a traditional Greek Recipe which it is more often cooked with beef.

Ingredients

250 g orzo pasta
4 small stuffed Chicken rolls
1 green pepper diced
1 tomato, diced
1 onion, chopped
1 carrot, grated
1 small glass (100 ml) white wine.
1 cup warm water
200 gr plain tomato sauce (canned)
1 teaspoon oregano
1 bay leaf
½ teaspoon sugar
1 clove garlic, sliced in half (remove the germ)
6 tablespoons olive oil
Salt and pepper

Directions

Place a skillet over medium to high heat and add olive oil.
Place in the skillet the chicken rolls and saute them until golden.

Add the wine and let the alcohol to evaporate. Remove the rolls and set them aside (keep them warm).
Back to the skillet add the onion, garlic, bay leaf and deglaze the skillet with a spoon.
add the tomato, pepper, carrot, canned tomato sauce, oregano, sugar, salt and pepper.
Add the cup of warm water, stir the ingredients and let them simmer for about 5-10 minutes.

Preheat the oven to 380 F.
Cook orzo in boiled water for 5 minutes and drain.
Move the chicken rolls in a pan, add the orzo, cover with the tamato sauce and bake for 15-20 minutes.
Serve it warm.

Delicious Mushroom Pie

2011-08-02T11:45:00.001-04:00

This is a pie that will blow your mind. My friends and family loves it, I hope you will too!

Ingredients

500 g fresh white mushrooms cut into slices
1 handful of finely chopped dill
1 handful of finely chopped parsley
4-5 fresh green onions finely chopped
3 stalks of leek (only the tender white part) finely chopped
3 tablespoons olive oil
2 tablespoons lemon juice
250 grams grated cheese (Edam, Gouda, mozzarella, mixed cheeses)
1 cup of milk or cream
3 eggs plus 1 extra for coating the pie
3 tablespoons breadcrumbs
1 package butter puff pastry
2 teaspoons sesame seeds

Directions

Let the puff pastry unopened in room temperature for an hour or two
In a skillet, heat two tablespoons of olive oil, add the leeks and onions and cook for about 2 minutes. Add the mushrooms, sprinkle the dill and parsley, add some salt and pepper and toss them all together. Add the lemon juice and continue cooking for about 5 minutes more. Remove the skillet from heat and let it aside to cool down.
Preheat the oven to 380 F, put the rack in fourth position counting from top.
In a bowl whisk 3 eggs with the cup of milk and add the mixed cheese.
Combine all the ingredients together and stir.
If needed, roll the one puff pastry sheet in a flour powdered surface (so it can fit your pan) and place it in a non stick baking pan (or grease the pan with one tablespoon of olive oil - you can also use a parchment paper). Add the filling and place the second puff pastry sheet to seal the pie (don’t forget to roll the second pastry sheet also so it can fit your pan). Just fold in the edges using a fork. Cut the pie into serving pieces; brush with one beaten egg and sprinkle on top some sesame seeds.
Bake the pie for 40 - 50 minutes or until golden.
Remove from the oven and let it cool for 15 minutes before serving.

Layered Beet salad with yogurt sauce and balsamic vinegar

2011-08-02T11:43:00.001-04:00

Pretty impressive salad, easy to make, light and simply delicious.

Ingredients

4 beets
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper
Yogurt Sauce
60 g feta cheese crumbled
1 full tablespoon soft goat cheese
½ cup of yogurt
1 garlic clove crushed

Directions

Rinse and peel the beets (you can use gloves to avoid colouring your hands). Boil them until they’re soft and you can pinch them with a fork. Let them drain and set aside to cool down. Cut them into slices.
Prepare the yogurt sauce by mixing together the cheeses with the yogurt and garlic.
Start to "build" the salad by placing on a plate a slice of beet, 1 tablespoon of the yogurt sauce, another beet slice on top and so on.
Drizzle on top some extra virgin olive oil, some balsamic vinegar and salt and pepper.

I've seen this recipe on a TV Show back in Greece hosted by Myrsini Lambraki the year 2007.

Avocado and orange green salad

2011-08-02T11:37:00.001-04:00

This is one of my favorite salads, it goes really well with fish dishes or red meat dishes.

Ingredients

1 avocado
1 orange
1 onion
1 piece of Romaine Lettuce
2 small cucumbers
2 tablespoons extra virgin olive oil
2 tablespoons orange juice
2 tablespoons lemon juice
Salt and Smoked Sweet Paprika to taste

Directions

Cut the root of lettuce and rinse the leaves, let it aside to drain. Cut it into pieces with your hands into a bowl.
Peel cucumbers and cut into slices.
Cut the avocado into chunks and mix them with the tablespoons of lemon juice. Try to coat them well so they don’t turn black.
Peel the orange and cut it into chunks.
Cut the onion into slices or rings.
Mix all the vegetables together, place them in a salad bowl and prepare the dressing. Whisk together the extra virgin olive oil with the orange juice and some salt and add it to the salad.
Sprinkle on top with some smoked sweet paprika.

Easy mini cheese pies

2011-08-02T11:28:00.002-04:00

Kids Favorite mini pies.

Ingredients

500 gr all purpose flour (you can also use if you want 250 gr whole wheat flour and 250 gr all purpose white flour)
2 teaspoons baking powder
1 cup of yogurt
Slightly more than ½ cup of olive oil
2 eggs
1 tablespoon of salt
1 teaspoon of sugar
200 g hard cheese grated (Parmesan)
300 g feta cheese crumbled

Directions

In a bowl sift the flour with a fine strainer. Add and mix the salt and sugar and then add the yogurt, one egg, the hard cheese, measure the oil using the cup of yogurt and add it to the mix.
Using a spoon stir all the ingredients together. Grease your hands with some olive oil and knead the dough until you have it soft and tender.
Prepare the filling by mixing together the feta cheese with an egg and some salt and pepper.
Take a small portion of dough and roll it with your fingers in your hand. Push it against your palm so you’ll have a round like little pizza dough.
Using a teaspoon put some of the filling in the centre of your little pie and fold it so it becomes like small half moon pie.
Place the pies on a greased baking plate (you can use parchment paper).
Brush the pies with some egg and bake them in preheated oven
at 350-380 F for 15-20 minutes depending on size ..

A few extra words
You can use any filling that you like, I've also made the mini pies with some ricotta cheese mixed with dill or with cheese and ham or with feta and mint etc..
I always use olive oil but you can use canola oil or any other oil that you like.

If you have left over dough you can use it to make a yummy crispy pizza. Just put the dough in the fridge and the next day or evening use it instead of pizza dough.

Chicken Pie with Carrots and Zucchini

2011-08-02T11:09:00.003-04:00

Back in Greece pies are a must have dish in the table. I really love them they're inside my DNA!
This pie is really easy to make and so delicious!

Ingredients

1 package butter puff pastry
2 tablespoons extra virgin olive oil
Sesame seeds
1 egg
1 cup of milk

Filling

500 gr boneless chicken fillet (thighs or breast)
2 shredded carrots
2 shredded zuchini
2 eggs
1 cup of milk
300 gr shredded mixed cheese (mozzarella, gouda, Monterey jack, parmesan etc)
1 tablespoon fresh dill
Salt – Pepper

Directions

Remove the skin from chicken fillets and boil the chicken for 20 minutes. Drain and let it aside to cool down.
In a large bowl, mix together all the ingredients of the filling stirring well. Cut the chicken into small pieces and add them to the mixture.
Preheat the oven in 400 F.
If needed, roll the one puff pastry sheet in a flour powdered surface (so it can fit your pan) and place it in a non stick baking pan (or grease the pan with one tablespoon of olive oil). Add the mixture and place the second puff pastry sheet to seal the pie (don’t forget to roll the second pastry sheet also so it can fit your pan). Just fold in the edges using a fork. Cut the pie into serving pieces; brush with one beaten egg and springle the sesame seeds. Add a cup of milk on top of the pie and bake for one hour.

My new Greek Food Blog in English!

2011-07-30T20:36:00.000-04:00

I cant wait!!!