LOVELY RECIPES FOR DISHES YOU WILL ADORE

                      

                                   VEGETABLE AND CHICKEN SALAD

A delightful salad.

150 g baby spinach greens

80 g rocket leaves, finely chopped

100 g red lola leaves. torn into small pieces

100 g chicory. torn into small pieces

100 g radishes, finely sliced
  

250 g fillets of chicken breasts, cut into small pieces

20 cherry tomatoes
1 apple, peeled and cubed

Dressing:

2 tbsp olive oil

Lime juice to taste

3 tbsp orange juice

Salt and freshly ground black pepper to taste

(Beat all the ingredients well together until thick)

Sprinkle the chicken pieces with salt and pepper and sauté in olive oil until they turn golden brown and transfer to a plate.   Place the vegetables in a salad bowl, sprinkle with the chicken pieces, drizzle with dressing, toss gently and serve.

                                  SPAGHETTI AND TUNNY FISH SALAD

A lovely pasta salad which is really a full meal.

500 g (1 lb) spaghetti, boiled al dente in tasty vegetable stock, strained, drizzled with

1 tbsp olive oil and swirled

300 g (10 oz) tinned tunny fish in water, strained and flaked

150 g (5 oz) green peas, boiled for 5 minutes and strained

150 g (5 oz) tinned corn, strained

Vinaigrette:

1 tbsp apple vinegar

1 tbsp French mustard

1 tbsp Worcestershire sauce 

Salt and freshly ground black pepper to taste

3 tbsp extra virgin olive oil

(Mix the first 4 ingredients well together then pour in the olive oil and  whip until thick)

Place the boiled spaghetti in a large flat bowl, sprinkle the flaked tunny fish, green peas and corn evenly over.  Drizzled with the vinaigrette toss and serve and kali orexi!

                                                         PRAWN CURRY

This is a recipe for a delicious curry dish.

1 1/2 kg (3 lb) prawns, shelled, deveined, washed and patted dry
A little salt mixed with
1 tsp ginger powder
4 tsp olive oil
3 onions, peeled and finely chopped
3 cloves garlic, peeled and minced
1 piece of fresh ginger, peeled and sliced

2 tsp medium-hot curry powder
1/2 tsp powdered cardamom
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp Cayenne pepper
1/2 tsp ground black pepper
1/2 tsp grated nutmeg
1 bay leaf

800 g - 1 kg ( 1 lb 10 oz - 2 lb) apples or peaches, peeled, cored and finely sliced
500 ml (2 cups) tasty vegetable stock
Salt, sugar or honey to taste

1 packet of desiccated coconut
Boiling water to cover

Sprinkle the prawns with the salt and ginger powder mixture, saute in olive oil until they change colour and transfer to a dish.

Remove all but 2 tbsp of oil and add the onion and a little water, and cook gently, stirring occasionally, until the onion is cooked and slightly coloured.  Then add the garlic snd ginger and cook for a few minutes more.

Mix all the spices together snd sprinkle over the onion mixture and stir and cook for 4-5 minutes.  Then add the fruit, salt, sugar or honey, lower the heat and simmer gently, covered, stirring occasionally until the fruit resembles a thick puree. Add the stock and stir to prevent sticking.   Remove the ginger and blend the sauce until it becomes smooth. Then taste and add salt, sugar or honey if necessary.

Add the prawns and simmer gently until the prawns are hot. Do not overcook.  Cool, cover and refrigerate the curry until needed. I usually prepare this dish the previous day, because it improves with time.

The next day, place the desiccated coconut in a saucepan and pour boiling water over to cover and leave for 1-3 hours to infuse.  Heat the prawn curry, strain the coconut milk over and stir. Taste for seasoning and adjust if necessary, it should be perfect!

              PRAWN AND MUSHROOM MILLFEUILLES WITH A WINE SAUCE

 A delectable starter to honour your guests   I am replacing the cream with a white sauce.

20 small rounds of Greek puff pastry

1 tbsp olive oil

2 onions, peeled and grated

1 clove garlic, peeled and minced

300 g (10 oz) mushrooms, trimmed, wiped, boiled for 3-4 minutes, drained and chopped, reserve the cooking liquid

300 g (10 oz) shrimp, shelled and deveined, thoroughly washed and patted dry (reserve 10 for garnish and sauté them for 1 minute on each side in very little olive oil) and cut the remaining shrimp into 3 pieces

250 ml (1 cup) excellent white wine like a Santorini assyrtiko

Salt and pepper to taste

White sauce:

2 tbsp butter

2 tbsp plain flour

1 bay leaf

375 ml (1 ½ cups) reserve cooking liquid, add a little milk if not enough

Pinch of grated nutmeg

Place the puff pastry rounds in a roasting tin lined with baking parchment, prick them all over with a fork.   Cover with another piece of parchment and place an upside-down roasting tin on to pot to prevent the pastry from puffing up.  Bake in an oven preheated to 180 C (350 F) for 12-15 minutes then remove the top tin and bake for 1-2 minutes more or until the pastry becomes crisp and golden.  Keep hot.

Meanwhile, sauté the onion in olive oil, stirring occasionally, until soft. Add the garlic and cook stirring for 1 minute more.  Sprinkle with salt and freshly ground pepper to taste and pour in the wine and cook for 3-4 minutes, allowing the alcohol to evaporate. Then add the mushrooms and simmer gently until almost dry then add both the whole and chopped shrimp and simmer for two minutes more.  Taste once more for seasoning and adjust accordingly. Remove the whole shrimp from the saucepan and reserve.

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Prepare the white sauce.  Melt the butter, over low heat, add the bay leaf, and sift the flour over and whisk constantly for 3-4 minutes.  Pour in the hot cooking liquid in small doses whisking all the time, until the sauce is smooth and bubbling.   When all the liquid has been used, lower the heat and simmer the sauce, stirring frequently with a wooden spoon for 10-12 minutes or until the sauce is thick enough to coat the back of the spoon.   Taste and season with salt, if necessary and freshly ground white pepper and a touch of grated nutmeg to taste and stir until well combined.  Remove from the fire, discard the bay leaf and use the sauce immediately or cover with cling-film and refrigerate.

Stir small amounts of white sauce into the mushroom and prawn mixture until it reaches the desired thickness.  Also, stir in the chopped parsley.

To assemble the dish, arrange the 10 puff-pastry rounds on a serving platter.  Place a heaped tablespoonful of mushroom and shrimp mixture on top, cover with the remaining 10 pastry rounds and garnish each mille-feuille with a small amount of the mushroom sauce, a whole shrimp and a twig of fresh parsley. 

Serve with a green salad, warm crusty brown bread and a glass of with same wine that you used in the sauce.

                               ELPIDA’S  SHRIMP AND MUSHROOM PASTA

My mother used to prepare a delightful mushroom pasta dish, so many y00ears ago.   Our Elpida added shrimps and the dish reached perfection!  Moreover, is very easy to prepare.

500 g (1lb) pasta of your choice, boiled in salted water, strained and sprinkled with olive oil.  Reserve a cupful of the water the pasta was boiled in.

Sauce:

4 tbsp olive oil

3-5 cloves of garlic, finely chopped

2 tbsp tomato paste

Two 500 g (1 lb) packets or tins of concentrated tomato juice

Salt and freshly ground black pepper

1/8 tsp Cayenne pepper or hot paprika

1 tbsp sugar or more, according to the acidity of the tomatoes

1 kg (2 lb) fresh mushrooms, halved or quartered, sautéed and sprinkled with salt

1 kg (2 lb) shrimp, peeled and deveined, very slightly sautéed with a twig of rosemary and sprinkled with salt

One 250 g (1 lb) packet cherry tomatoes, halved (optional)

Sauté the garlic in three tbsp olive oil for about one minute, over low heat.   Stir in the tomato paste and cook for two minutes more, stirring all the time.  

Add the tomato juice and sprinkle with sugar, a little salt, freshly ground black pepper and Cayenne pepper or hot paprika.    Bring to the boil, cover the saucepan and simmer very gently for 20 minutes to half an hour, until the sauce is thick and cooked.

Stir in the mushrooms with their juices and the cherry tomatoes, if using, then cover the saucepan and simmer for 15 minutes more.   Finally, add the shrimp and simmer barely for a minute or two.  Taste for seasoning and add more sugar, salt, black pepper, Cayenne pepper or hot paprika, if necessary.

When ready to serve, heat the pasta in its reserved liquid, and strain cover with the mushroom and shrimp sauce, sprinkle with the remaining olive oil and enjoy.

                                          SWEET AND SOUR CHICKEN

This is a low calory dish which I hope you will enjoy.

Chicken stock

1 onion, halved and thinly sliced

3 garlic cloves, peeled and minced

2 tsp grated fresh ginger root

2 skinned chicken breasts cut into strips

2 capsicum peppers deseeded and cut into 1-inch pieces

1 carrot, peeled and cut into matchsticks

Sauce:

1 ½ tbsp. vinegar

Sweetener to taste

1tsp tomato paste

½ cup chicken stock

Sweetener of your choice

(Stir well to combine) 

Heat a little chicken stock, in a wok, add the onion and garlic and cook for 2-3 minutes approximately until the onions turn translucent.

Add the chicken and cook on all sides, pouring in more and chicken stock if necessary.   Add the ginger, peppers and carrots and cook for 2 minutes more.   Finally, stir in the sauce ingredients and simmer gently for 2 minutes more.





                                           YIANNA'S ASTAKOMAKARONADA

This recipe was given to my daughter-in-law Yianna by a food expert who lives in the medieval fortress town of  Monemvasia where our Yianna has a beautiful house.

2 lobsters, 1 kg (2 lb) each, washed, cut lengthwise, deveined, claws snd legs removed and reserved

4 tbsp olive oil
2 large onions, peeled and fine;y chopped
2 garlic cloves. peeled and minced
2 liqueur glasses METAXA brandy
500 ml (2 cups) dry white wine, I use Santorini - Sigalas

1 kg (2 lb) tomato pulp
1 tsp sugar or more
1/8 tsp Cayenne pepper

500 g (1 lb) spaghetti boiled in salted water until "al dente", strained and drizzled with a little olive                                                                                                                                            oil
1 tbsp chopped parsley


Saute the onion and garlic in olive oil until soft, remove and set aside. Season the lobster halves and place them, flesh touching the pan, in the same saucepan that the onion mixture was sauteed.  Add the claws and legs and boil briskly for about 5 minutes until the shells turn red.  Strain and put back into the saucepan.  Then pour in the hot brandy and ignite, When the flames die down add the wine and simmer until the alcohol evaporates,  Pour in the tomato pulp and the sauteed onion mixture, a pinch of salt and the Cayenne pepper and stir well without disturbing the lobsters. Cover the saucepan and simmer very gently for 20=25 minutes, shaking the saucepan occasionally.

Arrange the lobsters in a heated dish and remove the meat, cut them into bite-sized piece and place back into the shells. Also, crack the claws and legs, extract the meat and add the to the shells and keep hot. 

Reduce the sauce until thick, taste for seasoning and adjust accordingly.  Sprinkle the lobsters with a little sauce.  Add the spaghetti to the remaining sauce and simmer for a few minutes more..

Place the spaghetti on a heated dish and arrange the lobsters on top. Serve sprinkled with chopped parsley and freshly ground black pepper     

                                               CHOCOLATE DESSERT

A delightful 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 yoghurt

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 yoghurt, 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.

  

                             CHOCOLATE CAKE WITH RUM CUSTARD

One of our favourite desserts.

Cake:

195 g (1½ cup) self-rising flour

45 g (¼ cup) sifted cocoa

1 vanilla

1 tsp baking powder

½ tsp salt

115 g (¼ cup) butter, softened

1 egg

125 ml (4.2 fl oz) Greek yoghurt

125 ml (4.2 fl oz) of boiling water

Preheat oven to 180 C (350 F) and line the base of a tin with buttered baking parchment and brush the sides with melted butter.

Mix the five first ingredients of the cake together.   Whip the butter and sugar until light and fluffy, add the egg and yoghurt and whip until well combined.  Add the dry ingredients and the boiling water and stir until the batter is smooth.   

Pour the batter into the prepared tin and bake and bake for 45-50 minutes or until a tester inserted into the centre of the cake comes out clean.  Remove from the oven and wait for 10 minutes the reverse on a dish and allow to cool.

Rum Custard:

687.5 ml (2¾ cups) milk

125 ml (½ cup) dark rum

1 vanilla

3 egg yolks

100 g (½ cup) sugar

3 tbsp cornflour

1 tbsp butter

Simmer the milk the rum and the vanilla for 5 minutes and whip the egg yolks with the sugar and cornflour until creamy and thick.  Allow the milk to cool for 5 minutes and ladle it into the egg mixture, beating constantly as you add.  Return the saucepan to the fire and simmer gently, stirring with a wooden spoon, until the custard thickens, about 15-20 minutes.  Stir in the butter, cover with cling film and set aside to cool.  Then place it in the fridge for ½ an hour.

Cover the chocolate cake with the rum custard and make a pretty design on the top with the help of a spoon and refrigerate covered.

Bring to room temperature before serving. 

  

                                                                   D O U G H S 

                                                        FLAKY STRUDEL DOUGH

500 g (1 lb) plain flour

2 tsp salt

Ix 300 g (10 oz) butter4

About 20 cl water

Sift the flour and salt in a bowl and mix well together.  Rub a ¼ of the butter into the flour with your fingers until it becomes crumbly.  Add just enough cold water to make the dough cohere.  Knead the dough until it comes away from the sides of the bowl.  Cover the dough and allow to rest for 30 minutes at least. 

Roll out the dough into a long rectangular piece and butter 1/3 of the piece and fold over the second third, then butter the 3rd third and fold.  Cover with cling film and refrigerate for 30 minutes at least.  Repeat the procedure twice more and refrigerate for 30 minutes before rolling out.






                                                        CHEESE PIES

Cheese pies are very popular in Greece.

Pastry:

150 g (5 oz) wholemeal flour

150 g (5 0z) plain flour

Pinch of salt

1/4 tsp mustard powder

150 g (5 oz) butter

1 egg

A little water

2 tbsp breadcrumbs

Filling:

500 g (1 lb) feta, soaked in water for 5 minutes if salty

250 g (1/2 lb) anthotyro or ricotta

2-3 tbsp kefalotyri or San Michalis or Cheddar or Parmesan grated

1 large onion, finely grated

200 g (1 small tub) Greek yoghurt

Salt if necessary, grated nutmeg and freshly ground black pepper to taste

First, prepare the pastry.  Blend the two kinds of flour with the mustard powder and salt add the butter and pulse until the mixture resembles breadcrumbs.  Add the egg and enough water until the dough forms a ball around the pastry hook.  Cover and refrigerate for 30 minutes at least.

Meanwhile, in large bowl crumble the feta and the anthotyro and stir the grated cheese and onion.  Beat the eggs with the yoghurt, nutmeg and black pepper and add to the cheese mixture and stir until well combined.  You could add some chopped herbs like mint, marjoram of sweet-scented verbena if you wish.

Preheat oven to 180 C (350 F) Roll out the pastry into two sheets one larger than the other.  Line one buttered baking tin with the larger pastry sheet and sprinkle evenly with dried breadcrumbs.  Spoon the filling over and even the surface.  Cover with the remaining pastry sheet and join firmly together.  Score the top of the pie into portions and bake for45 minutes to one hour.

   

                                                   

                                                         APPLE STRUDLE

 4 medium-sized  apples, peeled, cored and cut into small pieces
1/2 cup raisins
1/2 cup sugar
1/2 cup chopped walnuts
1 heaped tsp cinnamon

Strudle  pastry, please see recipe above (flaky strudel pastry)
1 tbsp plain flour
1 egg lightly beaten
1 tbsp sugar

Preheat oven to 180 C (350 F),  Mix apples with raisins, sugar,  chopped walnuts and cinnamon, in a large bowl.

Dust a working surface with flour, unroll the flaky pastry and sprinkle lightly with flour.  Roll it out thinly and mark into 3 sections.  Spoon the filling into the central section.  Then fold the left section over and brush with egg. Fold the right section on top, Make diagonal shallow slits on top of the strudel and brush with whipped egg and sprinkle with sugar. Bake for 35 minutes until puffed and golden.     

       

                                                     CHOUX DOUGH:

Choux Pastry

Choux ala Cewmw

12.5 cl (4 fl oz) water

60 g (2 oz) butter

75 g (2 ½ oz) plain flour

½ tsp salt

2 eggs

Place the water in a saucepan, over low heat.  Add the butter and sift the flour and salt of a piece of baking parchment.  When the butter has melted increase the heat and bring the water to the boil.  Turn off the heat and add the flour into the water and stir the mixture until thoroughly combined. Then stir over medium heat until it forms a solid mass that comes away from the sides of the saucepan.  Remove from the heat and cool the mixture for a few minutes.

Break an egg and add it to the dough beating with a wooden spoon until thoroughly incorporated.  Repeat the same procedure with the second egg and continue beating until a smooth dough is formed.

To form choux, place teaspoon of dough on an ungreased baking dish lined with baking parchment.  Bake in an oven preheated to 190 C (375 F) for20 minutes until puffed and golden.  Cool on a rack. Fill with pastry cream or ice cream and dip in melted chocolate.



                                             SWEET PASTRY DOUGH


500 g (1 lb) plain flour
250 g (1/2 lb) castor sugar
250 g (1/2 lb) butter
3 eggs

Place the flour in a bowl and scatter the sugar evenly over, make a well in the centre and place the butter and eggs,  Mix with your fingertips until you have a smooth elastic dough.  Roll out thinly and prick with a fork before baking.  




                                          SHORTCRUST DOUGH


500 g (1lb) plain flour
2 tsp salt
250 g (1/2 lb) butter, cubed
8-12 cl iced water

Sift flour and salt into a large bowl add the cubed butter and rub the flour and butter together until the mixture resembles breadcrumbs,  Pour in the iced water and stir until it just starts to cohere.  Gather the dough into a ball, cover and allow to rest for 15 minutes at least,

                              



                                                

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                                                  CREAM DOUGH


500 g (1 lb) plain flour
1/2 tsp salt
1 tbsp sugar
 egg
2-3 tbsp double cream
10 cl milk

Sift the flour on a pastry board and make a well in the centre.  Pour in all the other ingredients and mix well with your fingers,  Then knead for a minute or two until a smooth, pliable dough is formed, adding a little more milk, if necessary.  Cover and allow to rest for 30 minutes st least, then roll our and use.





                                         ORANGE FLOWER DOUGH

250 g (1/2 lb) plain flour
1 egg
Pinch of salt
1 tsp METAXA brandy
2 tsp orange flower water
150 g (5 oz) butter, cubed

Prepare the dough as mentioned above.





                                            LEMON AND LIME TART

A fabulous zesty tart,

Use the above dough for the crust.  Roll out the pastry and line a buttered tart dish, prick it all over with a fork and bake blind in an oven to 180 C (350 F) for 15 minutes.

Filling:
5 medium-sized eggs
1 egg yolk
210 g (7 oz) sugar
2 lemons grated zest and juice
1 lime, grated zest and juice
210 ml (7 fl oz) double cream

Icing sugar for dusting over

Meanwhile, whisk eggs, egg yolk and sugar until smooth and foaming   Mix the two juices and zests together and pour into cream, the acidity will thicken the cream,  Fold gently but thoroughly into the whipped eggs and pour into the pastry case. bake 150 C (300 F) for 30 minutes until just set.  Allow the tart to cool before refrigerating.

Serve sprinkled with icing sugar.