NEW RECIPES FOR GOURMET DISHES

 

Here are several recipes for dishes that I hope you will enjoy. 

 

                                                     LEEK SOUFFLE

   

3 leeks, each slit lengthwise, thoroughly washed and finely chopped

2 tbsp butter

Brown bread slices, crusts removed

½ cup San Mihalis or Parmesan, grated mixed with

1 cup Gruyere from Crete and

Freshly ground pepper and

Grated nutmeg to taste

4 eggs whipped with

500 ml (2 cups) of milk

 

Preheat the oven to 180 C (350 F).

Sauté the leeks in butter, stirring over low heat, until soft.     In a buttered Pyrex dish place half the bread slices, cover with half the sauteed leeks, sprinkle with half the grated cheese, pepper and nutmeg.  Repeat the procedure and pour the egg and milk mixture evenly over.  Bake for 30 - 35 minutes until puffed and golden.

 

 

                    OMELET WITH POTATOES, COURGETTES  AND CHEESE

4 eggs whipped with

125 ml (½ cup) milk

2 potatoes, peeled and sliced

4 courgettes, scraped and sliced

2 tbsp olive oil

300 g (10 oz) grated gruyere from Crete

Salt and freshly ground white pepper to taste

 

Sauté the potatoes first and then the courgettes in olive oil and place, separately, to drain on kitchen paper and sprinkle with salt and freshly ground white pepper.  Arrange the potatoes on the base of a buttered baking dish and cover with the courgettes slices. Sprinkle with cheese and pour the milk and egg mixture evenly over. 

 

Bake in an oven, preheated to 180 C (350 F)  for 30 minutes until puffed and slightly brown.

 

 

                            CHICKEN WITH BACON AND MUSHROOM BAKE

1 puff pastry sheet

Egg wash

 

8 rashers lean bacon, cut into 2.5 cm (1 inch) pieces

500 g (1 lb) trimmed and sliced mushrooms

250 g ( ½ lb) chicken thigh fillets, sliced into 2.5 cm (1 inch) pieces sprinkled with

3 tbsp plain flour

1 tsp dried thyme

2 tbsp butter

500 m, (2 cups) tasty chicken stock

2 tbsp brandy

 

Preheat oven to 180 C (350 F).

Sauté the bacon in butter until crisp, then add the sliced mushrooms and cook until dry. Stir in the chicken pieces and simmer with thyme and pour in the chicken stock and brandy and simmer gently until thoroughly cooked and the sauce thickens. 

 

Place the mixture in a buttered dish, cover with the puff pastry, cutting off the excess and press with your fingers to form a pretty pattern and cook the pie for about 30 minutes until beautifully puffed.       

   

 

                                                      CARBONARA

1 packet spaghetti

150 g (5 oz) lean bacon, cut into strips

3 eggs

1 egg yolk

150 g (5 oz) grated Parmesan

Freshly ground black pepper to taste and a little salt, if necessary

 

Fry the bacon until crisp and set aside to drain.  In a large bowl, whip the eggs with the egg yolk very well together, stir in the grated cheese and set aside.  Boil the spaghetti in salted water al dente reserving some of the cooking liquid.

 

In a saucepan toss the pasta with the egg mixture, bacon and very little cooking liquid and place over very low heat and simmer very, very gently until the sauce thickens slightly and quickly remove from the heat.  Taste and adjust seasoning, if necessary.

 

Serve instantly with lots of freshly ground black pepper and more Parmesan, if preferred.

 

 

                           PANCAKES FILLED WITH SPINACH AND CHEESE

For the pancakes:

75  g (3 oz) plain flour

Pinch of salt

2 eggs

210 ml (7 fl oz) milk

A little olive oil for frying 

Filling:

2 tbsp olive oil

1 onion, peeled and chopped

1 clove garlic, peeled and minced

350 g (12 oz) spinach leaves washed

250 g ( 1/2 lb) feta, soaked to remove extra salt and crumbled

50 g (2 oz) grated San Mihalis or Parmesan

1/2 tsp grated nutmeg

For the pancakes mix the first four ingredients together and fry the pancakes in olive oil and place of paper towels to drain.

Meanwhile, prepare the filling, Saute the onion in olive oil, add the garlic and spinach and simmer until cooked and dry. Cut the spinach thinly, add the 2 kinds of cheese and sprinkle with nutmeg.

Fill each pancake with a spoonful of the filling, continue the same procedure until all the pancakes are filled.  Place them in a Pyrex dish, sprinkle with extra gratred cheece and bake for 10 minutes in an oven preheated  to 180 C (350 F) or until the cheese melts.