Please find below several recipes for meals and desserts which I hope you will enjoy.
Do prepare this refreshing salad for your family and friends
Dressing:
Fold the
parchment/foil around each fish to form an open packet and pour a tablespoon of
liquor and ½ tsp of lemon juice over.
ZAKYNTHOS SALTSA
Serve with mashed potatoes or boiled rice.
AVOCADO AND GRAPEFRUIT SALAD
Dressing:
2 tbsp vinegar
2 spring onions, trimmed and very finely sliced
65 g (¼ cup) olive oil
Salt and freshly ground black pepper to taste
(Whip all the ingredients well together until the dressing
thickens)
3 ripe avocados, peeled, stoned, thinly sliced and drenched
with
1 tbsp lemon juice to prevent discolouration.
3 large ruby red grapefruit, peeled, pith and membranes
removed and divided into segments
10 tender lettuce leaves, torn into pieces
Place the sliced avocado and the grapefruit in a salad bowl,
cover with cling film and refrigerate.
Just before serving, add the lettuce, drizzle with the dressing and toss gently.
TAHINI AND CHICKPEA SALAD
 |
| Hummus |
Tahini is made of sesame seeds with high contents of
magnesium and omega 3 and omega 6 fatty acid it also has high levels of calcium
and protein. A very healthy food
product.
1 cup or more boiled chickpeas
Tahini sauce*
Salt and freshly ground pepper to taste
Lemon juice
2-3 tbsp chopped parsley or coriander
Blend the chickpeas, add the tahini by the spoonful until
the required thickness is obtained.
Taste and add salt and pepper and lemon juice to taste. Sprinkle lavishly with chopped parsley or
coriander and serve.
*TAHINI
SAUCE
150 g (5 oz - ½ jar) tahini
1 small clove garlic, peeled and crushed
125 ml (½ cup) or more lukewarm water
4-6 tbsp lemon juice
Salt the freshly ground white pepper to taste
2-3 tbsp chopped parsley or coriander
Blend the tahini add tepid water by the spoonful until the
required liquidity is obtained. Add
salt, freshly ground and lemon juice to
taste. Before serving sprinkle with
masses of chopped parsley or coriander or both.
This sauce is considered a dip or dressing. It is delicious over
beetroots.
CHEESE
TARTLETS
Here is a recipe for delightful cheese
tartlets.
Pastry:
650 g (5 cups) plain flour mixed with
1 tsp baking powder
125 ml (½ cup) melted butter
125 ml (½ cup) mild-tasting olive oil
Pinch of salt
125 ml (½ cup) milk
Filling:
2 tbsp butter
1 bay leaf
3 tbsp plain flour
750 ml (3 cups) milk
½ tsp grated nutmeg
2 medium-sized eggs, whipped
1 cup grated Parmesan
1 cup grated Graviera from Crete or
Emmenthal
Salt and freshly ground pepper to taste
First, prepare the pastry. Whip the butter for 5 minutes and stir in the
olive oil. Add the flour by the
spoonful, salt and the milk, stirring until a soft dough is obtained. Cover with cling film and allow to rest for
at least 30 minutes.
Meanwhile, prepare the filling. Melt the butter, over low heat, add the bay
leaf, sift the flour over, sprinkle with salt and nutmeg, and stir and cook
gently for 4-5 minutes. Pour in the hot
milk, stir vigorously and simmer gently for10 minutes until the sauce thickens. Remove from the heat to cool. Then add the whipped eggs and the grated
cheese, stirring very well to combine.
Brush the sockets of a cupcake tin with
melted butter. Roll out the dough, cut
it into rounds and line the buttered cupcake sockets with the pastry. Spoon in the filling, cover with tin foil
and bake in an oven preheated to 180 C
(350 F) for 35 minutes until puffed and golden.
FISH BAKED IN BAKING PARCHMENT AND FOIL
Fish, freshly caught is delicious baked in its own juices.
6 x 250 g (½ b) fish scaled, fins
removed, washed and wiped dry
Salt and freshly ground black pepper to taste
1 tbsp salted butter cut into six pieces
6 sprigs of dill, chervil, thyme and parsley
6 stalks of chives
2 tbsp olive oil
6 tbsp whiskey or vermouth
3 tbsp olive oil
6 oval pieces of baking parchment
6 oval pieces of foil
6 lemon wedges and
6 parsley sprigs for garnish
Preheat oven to 250 C (480 F). Place the pieces of foil on a working
surface, cover with baking parchment and brush with olive oil.
Place each fish in the centre, brush with olive oil and
sprinkle salt and freshly ground black pepper.
Stuff the cavity of each fish with a sprig of each herb mentioned above
and a piece of salted butter.
Then close each packet firmly and place into a baking tin, and bake for
10-12 minutes. Then check the thickest
part of each fish for doneness. The
flesh should not be pink or opaque, so bake for 5 minutes more or until the
fish is cooked through, Check once more
and serve in the packets, garnished with lemon wedges and parsley sprigs,
accompanied by a zesty green salad.
PASTA
CON FAGIOLI
300 g (10 oz) beans, soaked overnight, and drained
3 tbsp olive oil
250 g (½ lb) lean bacon finely chopped
1 celery stalk, trimmed and finely chopped
1 onion, peeled and finely chopped
1 carrot, scraped and cubed
1 garlic clove, peeled and minced
3 tbsp chopped parsley
1 bay leaf
500 g (1 lb) tomatoes, halved, deseeded, grated, skins
discarded
1½ litre (5 cups) tasty chicken stock or more
250 g (½ lb) short pasta
Salt and freshly ground black pepper to taste
Grated Parmesan to pass around
In a large shallow saucepan, sauté the bacon and the finely
chopped vegetables in 3 tbsp olive oil, stirring occasionally, for 4-5 minutes
until golden.
Add the chopped parsley, the bay leaf, tomato, stock and
beans and simmer for 1 hour, covered, or until the beans are almost cooked.
Sprinkle with salt and freshly ground pepper to taste.
Then add the short past and stir and cook according to the packets
instructions for 8-10 minutes more, or until the pasta is cooked al dente. Serve drizzled with a little extra virgin
olive oil, pass around the grated Parmesan.
This is the most popular dish of the Ionian island of
Zakynthos according to my dear friend June Marinos. The addition of a pungent cheese is what makes this dish unique.
1 kg (2 lb) stewing beef, cut into 2 cm ( ½ in) cubes
6 medium-sized tomatoes, halved, seeded and grated, skins
discarded
12 cl (½ cup) olive oil
4 garlic cloves, finely chopped
2 bay leaves
Salt the freshly ground pepper
½ tsp sugar
125 g (8 oz) kephalotyri, ladotyri or pecorino
cheese, cut in small cubes
2 tsp oregano
In
a large heatproof casserole, heat the oil and add the meat and brown it quickly on all
sides. Add the tomato, garlic, bay
leaves and cloves, season with salt pepper and sugar.
Simmer covered for one hour or until the meat is tender and sauce thickens. If necessary, add a little hot water to prevent sticking. If you prefer a thicker the sauce, boil uncovered for several minutes at the end of the cooking. Just before serving stir in the cheese and oregano.
Simmer covered for one hour or until the meat is tender and sauce thickens. If necessary, add a little hot water to prevent sticking. If you prefer a thicker the sauce, boil uncovered for several minutes at the end of the cooking. Just before serving stir in the cheese and oregano.
Serve with mashed potatoes or boiled rice.
SPINACH AU GRATIN
1 kg fresh
spinach
Bechamel sauce* (please see recipe below)
90 g (3 oz) kephalotyri, San Mihalis or Parmesan, grated
2 tbsp butter + extra for the dish
Salt and freshly ground white pepper to taste
Freshly grated nutmeg to taste
120 g (4 oz) mild-tasting feta, sliced into slivers
1-2 tbsp dried breadcrumbs
1/8 tsp Cayenne pepper
1 large or six individual oven-proof dishes
1 large or six individual oven-proof dishes
Trim, wash and dry the spinach, place in a saucepan (it
should not require any water) and simmer for 5 minutes. Strain, squeeze and chop roughly and mix with
1 tsp of melted butter, 1 cup of bechamel and a little grated cheese, reserving
2 tbsp or later, and season with salt, pepper and nutmeg.
Pour half the mixture into a buttered ovenproof dish/dishes and
cover sparingly with the feta slivers.
Arrange the rest of the spinach over and spread the remaining bechamel
evenly over the spinach. Sprinkle with
dry bread crumbs and the remaining Parmesan, dot with butter and bake in an
oven preheated to 180C (350 F) for ½ an hour or until puffed and golden. 15-20 minutes for the individual dishes.
BECHAMEL SAUCE
A classical sauce which is essential for cooking.
2 tbsp butter
2 tbsp plain flour
1 bay leaf
500 ml (2 cups) hot milk
Salt, freshly ground white pepper and
Grated nutmeg to taste
(4 tbsp grated cheese and 2 eggs, separated whites whipped
to soft peaks)
Melt the butter in a saucepan, over low heat add the flour and
the bay leaf and stir or 2-3 minutes,
add the warm milk gradually, stirring constantly until the sauce bubbles
and thickens about 5-7 minutes.
Discard the bay leaf and season with salt pepper and nutmeg and cover with cling film to prevent it from forming a crust.
Discard the bay leaf and season with salt pepper and nutmeg and cover with cling film to prevent it from forming a crust.
When the sauce is tepid, you could add grated cheese and the
separated eggs to enrich it.
QUINCE AND
APPLE CRUMBLE
A delightful dessert, that brings sweet memories of my
childhood.
500 g (1 lb) quinces, peeled, cored and chopped
500 g (1 lb) apples, peeled cored and chopped
1 lemon, the juice and grated lemon rind of
4 tbsp honey
Crumble topping:
½ cup oats
½ cup almonds, peeled, roasted and finely ground
½ tsp cinnamon
¼ cup brown sugar
30 g (1 oz) butter
(Mix everything well together with your fingertips until the
mixture resembles bread crumbs)
Heat oven to 180 C (350 F).
Place the quince with lemon juice and zest and 250 ml (1 cup) water in a
saucepan and simmer for 15 minutes, stirring occasionally. Then add the apples and simmer for 15 minutes
more, until the fruits are tender and most of the liquid hs evaporated. Then stir in the honey.
Place the stewed fruit into a baking dish, level the surface
and sprinkle evenly with the crumble mixture.
Bake 25 to 30 minutes until golden brown,
Serve with Greek yoghurt or vanilla ice cream.
CHOCOLATE DESSERT
100 g (½ cup) butter, softened
300 g (1½ cups) sugar
3 medium-sized eggs, separated, whites whipped to soft peaks,
with a pinch of sauce
Vanilla
1 1/3 cup self-raising flour sifted with
3/8 cup cocoa and
1 tsp baking powder and
½ tsp bicarbonate of soda
A good pinch of salt
2/3 cup yogurt
2/3 cup boiling water
Ganache:
200 ml (almost 7 fl oz)
2x100 g dark chocolate, chopped I use Ygeias Pavlidou, an
excellent Greek chocolate
2 tsp Greek honey
(Bring the cream to the boil and pour over the chopped
chocolate and honey and stir vigorously until smooth and shiny)
Preheat oven to 180c (350 F) and line a 30 cm (12 inch)
round tin with buttered baking parchment.
Also brush the sides of the tin with melted butter.
Add 2 tbsp of the sugar to the whipped egg whites and continue
whipping until stiff and shiny. Also,
beat the yolks with the remaining sugar and the vanilla until light and fluffy.
Sift in the flour/cocoa mixture in three portions
alternately with the yougurt, stirring well after each addition.
Pour in the boiling water and mix until well
incorporated. Finally, fold in the
whipped egg whites until no traces of white are evident.
Spoon the batter into the prepared tin and bake for 30
minutes or until a tester inserted in the centre of the cake comes out clean. Remove the cake from the oven, cool a
little, and reserve on a rack to cool.
Spread the cake with the ganache and garnish with cocktail
cherries.
 |
| Bouquet de Fleurs par Suzanne Valadon |
No comments:
Post a Comment