RECIPES

 

                          ROASTED ROOT VEGETABLES WITH APPLE JUICE

A delightful roasted salad.

3 tbsp butter

750 ml (3 cups) apple juice

250 ml (1 cup) dry white wine

567 g (1 ¼ cups) parsnips

567 g (1 ¼ cups) carrots

567 g (1 ¼ cups) sweet potatoes

567 g (1 ¼ cups) potatoes

Salt and freshly ground black pepper to taste3

 

Boil apple juice and wine for 30 minutes, until reduced by ¾ cups.  Whisk in the butter;

Preheat oven to 220 C (425 F) and peel and cut the vegetables into bite-sized pieces and

place them into a large tin sprinkle with salt and pepper and drizzle with apple juice and

toss to coat.  Roast for 30 minutes  until vegetables are tender, stirring occasionally.

 

 

                                                 VEGETABLE STEW

A crunchy delicious salad.

 

3 cups shredded cabbage

5 pump tomatoes, peeled, deseeded and chopped

1 cup broccoli florets, finely chopped 

1 cup cauliflower florets, finely chopped

½ cup onion peeled and chopped

 

Dressing:

½ cup light yogurt

½ cup light mayonnaise

Salt and pepper to taste 

(Mix everything well together)  

1 cup chopped parsley    

 

Combine all the vegetables in a large bowl, pour the dressing over and toss thoroughly but gently and serve sprinkled with chopped parsley.

                                             FRENCH BEAN CASSEROLE

A delightful vegetable tart.

1 kg (2 lb) French beans, slit lengthwise

2 cups of thinly sliced spring onions

2 tbsp  butter

2 tbsp plain flour

1/2 cup chopped basil

1/3 cup breadcrumbs

1/4 cup grated Parmesan 

2 tomatoes thinly sliced

Preheat oven to 180 C (350 F).  

Cook onions in butter until tender, stir in the flour and layer half the onions and half the beans in a pastry case in a buttered Pyrex dish. Sprinkle with basil, top with the remaining onions and beans.  Add the tomato slices sprinkled with breadcrumbs and grated Parmesan, dot with butter and bake for 30 minutes.  

 

                 TOMATOES AND PEPPERS STUFFED WITH CRACKED WHEAT

 

Cracked wheat is used in Mediterranean cooking for the last 4000 years.  A well-known Greek manufacturer, who produces cracked wheat, mentions that it has a high nutritional value as it contains proteins, vitamins and vegetable fibers.   Cracked wheat is used in Greek cooking instead of rice.

 

6 medium-sized tomatoes, ripe but firm

2 medium-sized yellow peppers

2 medium-sized orange peppers

2 medium-sized green peppers

 

Stuffing:

1 medium-sized onion, peeled and finely chopped

2-3 spring onions trimmed and finely sliced

1 medium-sized aubergine, peeled cubed and sautéed in  olive oil

12-14 tbsp cracked wheat, soaked and drained

1 cup parsley finely chopped

½ -1 tbsp mint, finely chopped

Salt and freshly ground black pepper to taste

Cayenne pepper to taste

 

Slice the stem part of each pepper, discard the seeds and sprinkle with salt each pepper cup.  Proceed the same way with the tomatoes, remove the tomato flesh and sprinkle each cup with salt, pepper and sugar.

In a large bowl, cube the tomato flesh, add the onions,  aubergine, cracked wheat, herbs, 2 tbsp olive oil and salt, black pepper, and Cayenne pepper to taste.  Mix everything well together and stuff the vegetables with the mixture.

Arrange the stuffed vegetables in a shallow ovenproof casserole.  Pour in 2 cups of vegetable stock the remaining olive oil and cover with baking parchment and the lid.  Simmer gently until the cracked wheat is almost cooked.  Remove the lid and parchment and bake in a moderate oven preheated to 180 C (35) F) for20-25 minutes or until the vegetables are slightly brown.

 

  

 

                                                 SAVOURY JAM TART

 

200 g (6 3/5 oz) cold butter, diced

1 egg

150 g (5 oz) finely grated Parmesan

30 g (1 oz) icing sugar

250 g (8 oz) plain flour

1 tsp baking powder

1 tsp coarse salt

1 tsp freshly ground black pepper

 

210 g (7 oz) tomato and red pepper marmalade (please see recipe below)

 

In a bowl, knead all the ingredients, except the marmalade, well together until a soft, pliable dough occurs.

 

Roll  out the dough and line the bottom and sides of a buttered tart dish and spread thickly and evenly with jam.   Then shape pencil-sized cylinders with the remaining dough and form a lattice pattern on top of the jam,   Bake in an oven, preheated tom180 C (350 F) for 40-45 minutes or until the pastry turns crisp and golden.  Cut into wedges  and serve

 

 

 

                                              SAVOURY TOMATO JAM

This is between a relish and a chutney.

 

1 kg (2 lb) tomatoes peeled seeded and roughly chopped

2 medium peaches, peeled and diced

1 medium onion, peeled and diced

1 garlic clove, peeled

1 cup sugar

2/3 cup brown sugar

¼ tsp salt

1 tsp coriander seeds, toasted

1 tsp cumin seeds, toasted

1 cinnamon stick, toasted

2.5 cm (1 in) ginger, finely grated

62 ½ ml (¼ cup) cider vinegar

Lemon juice to taste

 

Place the spices on a piece of cheesecloth and tie into a pouch with kitchen string. 

 

Put the tomato, peaches, onion, garlic, the tow kinds of sugar, the grated ginger, the lemon juice and the spice pouch in a saucepan and bring to a boil.  Stir frequently to prevent the jam from sticking to the bottom of the saucepan and simmer very gently for about an hour until the jam thickens.

 

Discard the spice pouch, cool and blend the tomato jam until smooth.  Store in the fridge for about a week.

 

 

                                  AVOCADO AND TUNNY-FISH PASTA SALAD

500 g (1 lb) farfalle pasta, boiled al dente in salted water and placed in a large bowl

 

¼ cup vinaigrette

¼ cup chopped basil

2 cloves garlic, peeled and finely chopped

¼ tsp pepper flakes

 

250 g (½ lb) tunny fish, strained and flaked

1 avocado, peeled and chopped

½ cup finely chopped onion

4 tbsp Kalamata olives, stoned and finely chopped

 

The tender leaves of 1 lettuce

 

Combine the next four ingredients in a small bowl and pour over the pasta.  Add the tunny fish. avocado, onion and olives and toss gently but thoroughly and serve over the lettuce leaves.

 

 

                                  AVOCADO AND SALMON PASTA SALAD

Do prepare this delicious salad for your family and friends.

 

500 g (1 lb) rotini macaroni, boiled al dente in salted water and drained

 

250 g (12 oz) tinned salmon, drained and flaked

1 avocado, peeled and chopped

1 onion, thinly sliced

4 tbsp Kalamata olives, stoned and chopped

(Mix everything well together)

 

1 cup vinaigrette

½ cup chopped parsley

 

 Combine the pasta with the salmon mixture, pour in the vinaigrette and toss gently together.  Serve sprinkled with chopped parsley.

 

 

                                              BORSHT WITH MEAT

A lovely Russian soup.

 

750 g (1 ½ lb) beetroots, boiled, peeled and grated

2 tbsp tarragon vinegar

1 tsp sugar

500 g (1 lb) lean beef

2500 ml (10 cups) of water

250 g (½ lb) bacon

1 tbsp salt

8 peppercorns

6 sprigs of parsley

2 sprigs fresh marjoram

500 g (1 lb) cabbage, shredded

2 leeks, split lengthwise, thoroughly washed and finely sliced

1 carrot, scraped and grated

2 onions, peeled and chopped

1 kg (2 lb) sausage

2 tbsp chopped dill

 

Combine ½ cup of the beetroots with the vinegar and sugar in a small bowl, cover and refrigerate overnight.  Also, refrigerate the remaining beets.

 

Pour the water in a large saucepan with the beef, bacon, salt, peppercorns, parsley sprigs, marjoram and simmer gently until the meat is tender, about 2 hours. (If you cook it in a pressure cooker it needs 40 minutes).

 

Discard the parsley sprigs and add 3 cup of grated beetroot, the cabbage, leeks, carrots, onion and sausages and simmer gently, covered for 30 minutes.

 

To serve cut the beef, sausage and bacon into bite-sized pieces and return the meats and the reserved beetroot mixture to the saucepan.  Bring to a simmer sprinkle with chopped dill and pass around a bowl with sour cream or Greek yogurt.

 

 

 

                                                HERBED GREY MULLET

1 kg (2 lb) Grey mullet, scaled, trimmed and washed

3 sprigs of fresh parsley

1 sprig of celery

2 sprigs of fresh thyme

2 bay leaves

2 lemons, sliced

1 tbsp butter

Salt and freshly ground black pepper to taste

 

Preheat oven to180 C (350 F).  Wash the herbs and remove the stalks from the parsley. Chop the parsley leaves and set aside.  Also, chop the parsley stalks, celery and thyme and mix with the bay leaves.  Stuff the cavity of the fish with this mixture.

 

Oil a large sheet of baking parchment and place a line of lemon slices on top. Place the fish over the lemon slices and arrange the rest over the fish. Season with salt and pepper, sprinkle generously with chopped celery and wrap tightly in the parchment and then in foil and bake for 45 minutes.

 

Remove the foil and parchment carefully and place the fish of a long dish and serve with latholmono sauce, olive oil and lemon sauce and serve with potatoes and a green salad.   

 

 

                                                AUBERGINE SOUFFLE 

500 g (1 lb) aubergines, peeled and cut into small pieces

2 tbsp olive oil

¼ cup butter

2 cloves of garlic, peeled and minced

2 scallions, peeled and minced

¼ cup + 1 tbsp plain flour

375 ml (1 ½ cups) hot milk

5 large egg yolks

1 tbsp Worcestershire sauce

Salt to taste

6 large egg whites at room temperature

1/8 tsp cream of tartar

¼ cup dried breadcrumbs

2 tbsp butter

1 small onion, peeled and minced

1 clove garlic, peeled and minced

1 cup roasted red bell peppers, chopped

125 ml (½ cup) of tomatoes pureed in a blender

125 ml (½ cup) water

1 tsp of parsley minced plus more for garnish

1/8 tsp sugar

 

 

Preheat oven to 180 C (350 F)

Place the sliced aubergine on roasting tin lined with baking parchment.  Bake the aubergine slices until very tender.  Cool and puree the aubergine in a blender or food processor and set aside.

 

Melt the butter in a frying pan over medium heat.  Sauté the garlic and scallions for 3 minutes.  Stir in the flour and simmer, stirring for 3 minutes more.  Whisk in the milk in a thin stream and simmer, whisking constantly.  Add the egg yolks and beat the egg whites until stiff with a tiny pinch of salt.  Combine all the ingredients well together except the egg whites.  Taste for seasoning and adjust, if necessary. Finally, very gently fold in the whipped egg whites.    Spoon into a prepared souffle dish and bake until puffed and golden.  Serve immediately with crusty brown bread and a glass of white wine.

 

                                                  BANANA CAKE

Here is a recipe for a fantastic banana cake.

2 cups of sugar

1 cup sour milk (1 cup milk with 1 tbsp lemon juice)

3 ½ cups plain flour

2 eggs

1 vanilla

2 tsp baking powder

1 tsp bicarbonate of soda

2 cups mashed bananas (use very ripe ones)

 

Preheat oven to 180 C (350 F)  and grease and flour a cake tin.

 

Whip sugar and butter until light and fluffy.  Mix flour with baking powder and baking soda well together.  Add the flour and milk alternately into the butter-sugar mixture.  Add the eggs, vanilla and bananas and beat until smooth.

 

Spoon the batter into the prepared tin and smooth the surface and bake for 40 minutes or until a tester inserted in the centre of the cake comes out clean.  Reverse and allow to cool then spread with cream cheese icing.

 

                                                 CREAM CHEESE ICING   

300 g (10 oz) cream cheese

8 tbsp butter at room temperature

1 ½ cups icing sugar or more

A tiny pinch of salt

Vanilla

 

Beat the cream cheese and butter until light and fluffy.

Gently fold in the icing sugar, salt and vanilla and when thoroughly combined spread over the cold cake