SUMMER SALADS

Wooden Salad Bowl

Spode Square Salad Bowl

Mason's Salad Bowl

Mason's Square Salad Bowl

Here are several recipes for summer salads.

         

               A GREEN SALAD WITH ORANGE WALNUTS AND BLUE CHEESE

You could alternatively use flaked San Mihalis or Parmesan any other hard, tasty cheese, instead of blue cheese for this salad.

1 large cos lettuce, tender parts only, torn into bite-sized pieces

1 bunch of rocket, cut into bite-sized pieces

2 spring onions, finely chopped

1 large navel orange, peeled and filleted

75 g (½ cup) walnuts, roughly chopped

30 g (¼ cup) blue cheese

Dressing:

125 ml (½ cup) extra virgin olive oil

125 ml (½ cup) orange juice

1 scant tbsp honey

1-2 tbsp wine vinegar or lemon juice

1 tsp. Dijon mustard

¼ tsp salt or according to taste

Freshly ground black pepper

Beat all ingredients for the dressing thoroughly.  Taste and adjust seasoning.  It can be stored in the refrigerator for 24 hours at the most.

 In a large salad bowl combine the salad greens with the orange sections, spring onions and walnuts.  Drizzle with 3-4 tbsp dressing (or more if preferred), sprinkle with cheese and toss.

                  

                                        A SALAD FROM THESSALONIKI

Try this salad.   It is not as complicated as it seems

½ kg (1 lb) white cabbage, finely shredded

125 g (4 oz) red cabbage, finely shredded

Ice cold water

62.5 ml (¼ cup) white wine vinegar

2 celery stalks, finely chopped

3 carrots, coarsely grated

½ a yellow pepper cut into julienne strips

½ a red pepper cut into julienne strips

2 spring onions, finely chopped

1 sweet gherkin, finely chopped

½ cup parsley, finely chopped

½ tsp salt

Dressing:

2 tbsp good wine vinegar

6 tbsp extra virgin olive oil

½ tsp Dijon mustard

Juice and zest of an orange

1 tbsp honey

Salt and pepper to taste

Whisk all ingredients well together until the dressing thickens

Season the red cabbage with ½ tsp of salt, mix well and refrigerate for about an hour.    Then rinse thoroughly with cold water.

Fill half a large bowl with ice-cold water and vinegar, add the red cabbage, cover and refrigerate for half an hour, at least.   Then strain, dry and arrange it in a cold salad bowl.  Add the remaining ingredients, drizzle with the salad dressing, toss thoroughly and sprinkle with chopped parsley.

 

                    

                A SALAD WITH LETTUCE, CHERRY TOMATOES, AVOCADOS    

                                                       AND PINE NUTS 

                   

The dressing for this salad thickens and tastes like mayonnaise.  It keeps well in the fridge for about 3 days.

2 large cos lettuces, the inner tender leaves only, torn into bite-sized pieces

2 avocados, peeled, pitted, diced and drenched with lemon juice

12 cherry tomatoes, preferably from Santorini, halved

Salad Dressing:

3 tbsp extra virgin olive oil

1 tbsp lemon juice

3 tbsp evaporated or fresh milk

½ tsp Dijon mustard

Salt and pepper to taste

Stir thoroughly until the sauce thickens

2 tbsp pine nuts, lightly roasted

In a large salad bowl layer the lettuce, avocados and the cherry tomatoes.  Drizzle with salad dressing, sprinkle with pine nuts, toss and serve.

                        

                                                     BEETROOT SALAD

This salad is usually served with cheese and crusty bread.

1 kg (2 lb) fresh beetroots with leaves

1 medium onion, finely sliced

½ a garlic clove, minced, optional

Dressing:

3-4 tbsp olive oil

1 tbsp vine vinegar

½ tbsp balsamic vinegar

1 tsp mustard with honey

Salt and freshly ground black pepper to taste

Boil the leaves with stalks separately from the beetroot bulbs.    Slice the beetroot bulbs and mix with the onions and the garlic, if using.  Drizzle with the salad dressing and toss gently.   Serve the boiled leaves separately, sprinkled with the dressing.

                                            

                                          BOILED ASPARAGUS SALAD

                                                    

                                                    

 Prepare this well-known classic in spring, when fresh asparagus are plentiful.  But it is a lovely salad all year round.

1 kg (2 lbs) white or green asparagus

Salt

1 bay leaf

Vinaigrette dressing, (see recipe below)

2 eggs, hard-boiled, whites and yolks finely chopped, separately

 Break off the hard end of each stalk, peel off the hard skin towards the tips, and tie the asparagus in bundles.   Boil the asparagus in salted water and a bay leaf, standing up, leaving the tips exposed, for 7-10 minutes or until just tender.   Drain well.  

Serve, hot or cold, drizzled with dressing and sprinkled with the chopped boiled egg.   Offer the remaining vinaigrette in a sauce-boat.

   

Vinaigrette:

½ -1 clove garlic, crushed (optional)

½ tsp salt

 ½ tsp mustard powder

1 tbsp white balsamic vinegar

1 tsp lemon juice or more, if preferred

6 tbsp extra virgin olive oil

Black pepper, freshly ground

Mix all the ingredients in a jar and shake well.  Use as much vinaigrette as you need, and store the rest in a covered jar in the refrigerator. 

                 AUBERGINES, COURGETTES AND PEPPERS IN TOMATO ASPIC

                  

    

                                         

Prepare this first dish in summer, when vegetables are at their very best.  You could use cubed carrots instead of aubergines with red and yellow peppers.

3 aubergines, the long variety

3 tbsp olive oil

4-5 medium-sized courgettes

2-3 sage leaves

1 clove garlic, peeled

Salt and pepper

2-3 red Florina peppers, roasted and placed in a plastic bag to cool

500 ml (2 cups) fresh tomato juice

1 large clove garlic, bruised

1 tbsp fresh basil, chopped

2 tbsp finely chopped parsley

1 tbsp tarragon vinegar

1 tsp honey or more, to taste

A few drops Tobasco sauce

15 g (½ oz) gelatin powder

Parsley leaves for decoration.

Line a 25cm (10 in) loaf-tin with cling film and brush with olive oil.   Slice two of the aubergines thinly, lengthwise and sprinkle with salt.   After 5 minutes, rinse, dry and sauté them in olive oil and 2-3 tablespoons water and set aside to drain on kitchen paper.  

Cut the remaining aubergines into cubes, follow the same procedure and set aside.

Slice the courgettes lengthwise and simmer in salted water with the sage until tender.   Dry on kitchen paper and set aside.   Also remove the Florina peppers from the plastic bag, peel and remove the seeds.  Cut them lengthwise into quarters, drizzle with a little vinegar and sprinkle with salt and set aside for 10 minutes. Then pat dry and set aside.

Simmer the tomato juice gently for ten minutes, with the garlic, tobasco, vinegar, honey and salt.  Discard the garlic, taste for seasoning and adjust accordingly.   Soften the gelatin in iced water and add it to the hot tomato juice and stir until completely dissolved.  As the tomato starts to set, pour a little into the loaf-tin, garnish with parsley leaves, refrigerate and let it set

 Line the loaf-tin with the aubergines slices, leaving about 5 cm (2 in) hanging over the sides.   Pour a little of the tomato juice over, refrigerate and let it set. Add the courgettes sprinkle with 1/3 of the herbs and cover with tomato juice. Refrigerate and let it set once more.  Continue the same procedure with layers of peppers and cubed aubergines, each sprinkled with herbs and tomato juice.   Cover with the overhanging aubergines and cling film and chill for at least 6 hours.

Overturn on a dish on a bed of crisp lettuce leaves, sprinkle with parsley and drizzle with olive oil.   Serve with crisp brown bread, feta cheese and glass of white wine.

                                                    CUCUMBER SALAD

This is a lovely, refreshing salad.

2 cucumbers, peeled, cut in half, lengthwise, seeds removed and thinly sliced

1 tbsp sugar

2 tbsp white vinegar

2 tsp salt

Olive oil

Combine the sugar, vinegar and salt and mix well together and pour over the cucumber slices.  Cover, ice and forget about them for at least an hour.  Just before serving drain off the liquid and pat dry.  

Drizzle with olive oil and garnish with chopped dill or tarragon.

                                                

                                                       GREEK SALAD

         

                

                                                         

This is one of the most popular salads.     Prepare this salad in summer when tomatoes are at their best.

4 ripe but firm tomatoes, cut in eights

1 large or 2 small cucumbers peeled and sliced

½ green pepper, thinly sliced in julienne strips

½ yellow pepper, thinly sliced in julienne strips

1 onion, peeled and thinly sliced

1 tsp fresh oregano

12 Kalamata olives

120 g (4 oz) feta cheese, cubed

2 tbsp capers soaked and strained if salty

Dressing:

1 tbsp wine vinegar

3-4 tbsp extra virgin olive oil

Salt and pepper to taste.

Place the first six ingredients in a bowl.  Prepare the dressing, pour over the salad and toss.  Garnish, attractively,  with olives, capers and feta cheese, and serve immediately.

      

                                                 GREEK WILD GREENS

                                                               Horta

Here is a brief note on Greek horta, different kinds of wild edible plants.   A mixture of these plants or a single variety is boiled and served with olive oil and vinegar or lemon juice and eaten as a salad.

Some people, when they go for an outing in the country, collect these delicacies from the fields or mountains, where the best horta can be found.   Of course, villagers are experts, knowing all the varieties, and in the past, horta were an important staple of their diet. 

There is a great variety of horta.   The following is a list of the most common ones:

1.    Dandelions  (Agrio Radiki)

2.    Wild Nettles (Tsouknithes)

3.    Charlock or Field Mustard (Vrouves)

4.    Wild Salsify (Trapogon)

5.    Rocket, (Roca)

6.   Amaranth (Vlita) also cultivated

7.   Borage (Pouradza)

8.   Mallow (Moloha)

9.   Wild Fennel (Maratho)

10. Wild Lettuce (Pikralida)

11. Purslane (Adrakla or Glistridha), eaten raw as well

12. Sorrel (Lapatha)

13. Bulbs of Wild Grape Hyacinth (Volvoi), used for pickles

14. Samphire (Critamon), used for pickles

15. Bulbs of Wild Orchids (used for a drink called Salepi)

16. Mediterranean Hartwort (Kafkalithres)

17.  (Almirikia)

18. Purslane (Hirovotina)

In Greece, we also make salads of boiled, cultivated vegetables, such as cauliflower, broccoli, chard, courgettes, and spinach.  These vegetables are just boiled in salted water, strained and served with olive oil and vinegar or lemon juice.

                                                        LENTIL SALAD

                

                                                                                

Serve this salad cold, over crisp lettuce leaves.

¼ kg (1/2 lb) brown lentils

1 bay leaf

Dressing:

1 tbsp vinegar

½ tbsp balsamic vinegar

1 tsp mustard with honey

4-5 tbsp extra virgin olive oil

½ tsp fresh thyme leaves

Salt and freshly ground black pepper to taste

1 garlic clove, peeled and finely chopped

(Whip all the ingredients together)

1 sundried tomato, finely chopped,  optional

Boil the lentils with the bay leaf until just done then drain well, rinse in cold water.  Add the chopped sundried tomato, if using, drizzle with the dressing and toss gently.  Then taste for seasoning and adjust accordingly.

                                       LETTUCE AND TUNNY FISH SALAD

                                            

A very easy and light meal.

1 Cos lettuce, leaves separated, the tender leaves shredded

2 spring onions, finely sliced

1 tsp chopped dill

225 g (7.5 oz) or more tunny fish tinned in water, strained and flaked

Sauce:

200 g (6.5 oz) yoghurt, low fat if preferred

4 tbsp light mayonnaise

Salt and pepper to taste

1 tbsp olive oil

2 tbsp parsley, chopped

First, prepare the sauce.   Combine the yoghurt, mayonnaise, salt, pepper and olive oil and mix well together.  Taste and adjust accordingly, and set aside.

Place the shredded lettuce, spring onions and dill in a glass bowl and toss until well mixed.    Arrange the flaked tunny fish on top to cover the surface.  Spread the sauce evenly over the tuna fish and sprinkle with parsley and freshly ground pepper.   Chill for about 1-2 hours before serving over lettuce leaves.

    

                                                     POTATO SALAD

      

                   

                                              

This is lovely salad served with grilled fish, meat or poultry,

½ kg (1 lb) small waxy potatoes

2 tbsp parsley, finely chopped

½ cup sweet gherkins, finely chopped

1 tbsp capers, soaked in water to remove excess salt

1 small onion, finely chopped, or

2-3 spring onions, finely chopped

4-5 tbsp extra virgin olive oil

1 tbsp vinegar

1 tbsp white balsamic vinegar (optional)

Salt and freshly ground black pepper

Boil the potatoes in salted water in their skins until just done.    Do not overcook.   Strain in a colander and leave to cool before peeling.     Cut the potatoes into cubes, place in a bowl and mix with the other ingredients.   Taste and adjust seasoning.

  

                                     PURSLANE AND YOGHURT SALAD

                                      

                  

In Crete, there is a cultivated type of purslane with large leaves, but it grows wild all over Greece.    If you cannot find it, substitute it with watercress or rocket.    Incidentally, it is assumed that purslane may reduce cholesterol.

¼ kg (1/2 lb) purslane, roughly chopped

Dressing:

1 cup or more strained Greek yoghurt

2 cloves garlic, finely chopped

Salt and freshly ground black pepper

1 tbsp olive oil

A little tarragon vinegar, optional

Place purslane in a salad bowl.   Mix all the dressing ingredients well together, taste and adjust the seasoning, drizzle over the purslane and toss.

                                           

                                           ROAST VEGETABLE SALAD

                                               

We were given this recipe by a friend who is an excellent cook!   It is also delicious prepared with fennel bulbs, artichokes, carrots, onions, pine nuts and raisins.

2 medium-sized aubergines, the long variety, cubed

2 medium-sized courgettes, sliced

2 carrots, peeled and sliced

2 fennel bulbs, trimmed and cut into bite-sized pieces

1 green, 2 red peppers and 2 yellow peppers, cut into bite-sized pieces

4 medium onions, peeled and cut into quarters or eights, from stem to root

3 tbsp olive oil

Salt

1-2 tbsp estragon vinegar

1-2 tbsp honey

½ cup roasted pine nuts

Toss the vegetables with salt and 1 tbsp olive oil.  Place them in a baking tin, double-lined with baking parchment, and roast in a moderate oven preheated 180 C (350 F) for about 20 minutes to ½ hour or until they are tender and lightly browned.  Transfer to a large bowl.

Meanwhile, place the onions with a tbsp olive oil, a little salt and 2-3 tbsp water in a small saucepan and simmer until the onions are just done. Then, stir in the honey, pine nuts, and vinegar and remove from the heat.   Add the onion mixture to the vegetables, sprinkle with the remaining olive oil and toss.   Correct seasoning, if necessary, cover and chill. 

Serve the next day or the day after, as the salad improves when the flavours and aromas mingle.

  

                                             A SALAD FROM THE MANI

The orange, in this salad, is a pleasant surprise!

½ kg (1 lb) small, new potatoes

1 large navel orange, peeled and filleted

½ tsp grated orange rind

1 medium-sized onion, thinly sliced

About 2 tbsp vinegar

Salt and freshly ground black pepper

½ tsp oregano or

1 tsp fresh thyme

Olive oil to taste

Kalamata olives for garnish

Boil the potatoes in their skins, in salted water, until just done.  Then, peel them hot and cut into bite-sized pieces.  

Place the potatoes in a bowl and sprinkle with pepper, oregano or thyme and drizzle with vinegar to taste.  Add the orange, onions and sprinkle with a little salt.   Mix well, taste for seasoning and add more salt, pepper and vinegar, if necessary.  Finally, add olive oil to taste.

                                           TOMATO AND BASIL SALAD

                                              

This salad needs the very best quality tomatoes and freshly picked basil from the garden.

3 ripe, but firm tomatoes, skinned, seeded, sliced and chilled

a small bunch of small-leaved basil

Salt and freshly ground black pepper

Extra virgin olive oil

Just before serving, arrange the tomato slices attractively on a chilled, round serving dish.

Sprinkle with salt and pepper, place a basil leaf in the centre of each tomato slice, drizzle with some olive oil and enjoy!

                            WATERMELON SALAD WITH FETA AND BASIL

A delightful, refreshing summer salad.

One 2 kg (4 lb) seedless watermelon, cut in half, the flesh scooped out with a melon baller

½ cup feta cheese crumbled

½ cup chopped basil leaves, plus extra twigs for garnish

Dressing:

2 tbsp tarragon vinegar

1 tsp honey

4 tbsp olive oil

Salt and freshly ground black pepper to taste

Reverse the scooped-out watermelon half to drain in the refrigerator.  Place the watermelon balls in a large bowl and sprinkle with feta and chopped basil.  Meanwhile, prepare the salad dressing by mixing all the ingredients well together and pour over the watermelon mixture and toss to distribute evenly.

Transfer the salad to the iced watermelon half, garnish with extra basil twigs, place on a dish and serve immediately.  

   

"Viva la Vida" by Frida Kalho

                     

THE FIRST ANNIVERSARY OF THE KILLER WILDFIRE IN ATTICA

In Memoriam

On Monday, the 23rd July 2018, an enormous wildfire raged through the forests of Mati, Kokkino Limanaki and Kinetta, near Athens.    Unfortunately, a hundred-and-two people, including children of all ages, and many animals were tragically burned to death, mainly at Mati.  Also, most of the residents' homes were smouldered to ashes.

Our heart goes out to the victims'  families and friends for their unbearable loss.  Also our warmest wishes to the injured, who after a whole year are still suffering, for a thorough recovery.

We shall never forget this great national disaster, and we pray and hope that we should learn through our faults and gain the power to prevent such dramatic tragedies in the future.

A House Burning at Mati

A Lonely Survivor

FINGER FOOD

Finger food are small snacks that can be eaten using one's hands in contrast to the food eaten with the use of cutlery, on plates, one just picks them up and eats them.   They gained great popularity around 1917 when cocktail-parties became fashionable.

Evidence shows that both ancient Greeks and Romans ate sandwiches, the most famous of finger foods, named, many centuries later, after the Earl of Sandwich.  Thin slices meat or fish placed between slices of bread (artos) were apparently very popular in ancient Greece.  Bread was and still is a staple food in Greece.  The Romans learned the artistry and techniques of baking bread (panem) from the Greeks and turned them into a large scale industry.

But let us return to to the theme of this post, finger food. It has evolved over the years and has been transformed into elegant and delicious small appetisers that we can easily prepare and offer to our family and friends.

Here are several recipes for finger food, which I hope you will enjoy.

                                           WATERMELON BITES

This is a cheap, but gourmet hors-d’oeuvre, very appropriate for these difficult days.

1 kg (2 lb) watermelon, de-seeded and cut into bite-size pieces

1 cup orange juice

Salt and freshly ground black pepper

2 tbsp freshly snipped chives

250 g (½ lb) feta cheese or anthotyro, cubed

Mint sprigs for garnish.

Dip the watermelon pieces in orange juice, sprinkle with a little salt, freshly ground black pepper and snipped chives.   Garnish with feta or anthotyro and mint leaves and serve.

                                 HAM AND WILD ROCKET SANDWICHES

This is a sandwich that my boys used to love when they were teen-agers.   I think they still do.

One 500 g (1 lb) whole meal loaf, sliced

Butter, softened to spread over the bread

6 slices smoked ham

A little mayonnaise

250 g (½ lb) wild baby rocket, stalks removed

Spread each slice of bread thinly with butter.    Cover with a slice of ham of equal size, brush with very little mayonnaise and press wild rocket leaves over.   Top with the second slice of bread, remove the crust with a sharp knife and cut the sandwich into four pieces.   Prepare all the sandwiches and serve garnished with extra rocket leaves.

 

                                      

                                                CUCUMBER SANDWICHES

You could prepare these sandwiches, spread with cream cheese, mayonnaise, finely chopped dill and white pepper.   I prefer them made, with a simple way.  The bread slices spread with softened butter, covered with crunchy, paper-thin cucumber slices, a delicious, refreshing and elegant treat, a must for afternoon tea.

1 cucumber, peeled and very thinly sliced

Salt

One 500 g (1 lb) white loaf, sliced (get the best sandwich bread)

Butter softened

White pepper

Place the cucumber in a colander, sprinkle with a little salt and leave to drain for 30 minutes.   Taste a cucumber slice, and if too salty rinse to remove the excess salt.   Then pat, completely, dry with kitchen paper. 

Meanwhile, spread the bread slices thoroughly with softened butter.  Top half the bread slices with the prepared cucumber slices, slightly overlapping each other and sprinkle with freshly ground white pepper.  Cover with the remaining buttered bread and cut into dainty small sandwiches. 

                                   CANAPES WITH SMOKED SALMON

A luscious canape.  Using a 3.8 cm (1 ½ inch) biscuit cutter cut rounds out of fresh bread slices to make 12 canapés

12 canapés

Soft butter mixed with

Salt and freshly ground black pepper

12 round pieces of smoked salmon

Lemon juice to taste

Chives

Twelve tiny lemon triangles cut from lemon slices, for garnish

Spread the canapés with seasoned butter, add the slices of smoked salmon on top drizzle with drops of lemon juice, and garnish with chives and tiny lemon triangles.

Serve over tender lettuce leaves.

      

                                CANAPES WITH TUNNY FISH AND PARSLEY

Another delicious hors d’oeuvre.

12 canapes or round crackers spread with

Soft seasoned butter

1 tin tunny fish in water, thoroughly drained and patted dry

2 spring onions, trimmed and very thinly sliced

½ cup chopped parsley

Drops of lemon juice

Salt if necessary and freshly ground pepper to taste

Mix the tunny fish with the spring onions, parsley and lemon juice and season with a little salt, if necessary, and freshly ground black pepper.   Place a spoonful on each buttered canape or cracker and serve.

                                                  CURRY PUFFS

30 small puff pastry rounds, defrosted but iced

Filling;

500 g ( 1 lb) minced veal

1 tbsp olive oil

1 medium-sized onion,  finely chopped

1 garlic clove, peeled and minced

1 tsp grated fresh ginger

Salt and freshly ground black pepper to taste

1 tsp sugar

½ tsp ground turmeric

½ tsp cinnamon powder

½ tsp cardamom seeds

¼ tsp cayenne pepper

¼ tsp garam masala *( please see recipe below)

250 ml (1 cup) vegetable or meat stock

1-2 tbsp dried breadcrumbs

Sauté the onion, garlic and ginger in olive oil, stirring constantly for 5-7 minutes, until the onions are soft.  Add the minced meat and continue stirring until the meat crumbles and no traces of pink is evident.  Sprinkle with salt, pepper, sugar and spices and cook until their aroma fills the kitchen.   Pour in the stock, lower the heat and simmer gently, covered, until the meat is thoroughly cooked and dry.  Taste for seasoning and sprinkle with extra salt if necessary.   Stir in the dried breadcrumbs and set aside to cool.

To make the curry puffs,  place a small puff pastry round on a plate, add a teaspoon of filling in the centre, moisten the edges with water, fold over the pastry and seal in the filling, pressing well with a fork.  Continue in the same fashion until all the puff pastry rounds are filled and sealed.   Arrange them on trays, lined with baking parchment and refrigerate for 12-15 minutes.

Finally, bake in an oven, preheated to 190 C (375 F) until puffed and golden.

*Here is the recipe for garam masala.

30 g (1 oz) green cardamom pods

2 small sticks cinnamon

4 tbsp black peppercorns

1 tbsp cumin seeds

1 tbsp coriander seeds

4 whole cloves

1 tbsp grated nutmeg

Preheat oven to 180 C (350 F),  Spread the spices in a shallow tin and roast for 30 minutes, stirring occasionally.  Do not let them burn.  When cool enough to handle, snap the cardamom pods and place the seed in a bowl.  Break the cinnamon sticks into small pieces.   Mix all the spices together and blend in small quantities into a fine powder.  Place in an airtight jar, seal and store for 2 months at most.  

                                                      

                                                  CHEESE PIES

Small Cheese Pies

                       

Cheese pies are very popular all over Greece.    I very often prepare individual cheese pies with ready-made puff pastry rounds with the same filling.

Pastry:

150 g (5 oz) wholemeal flour

150 g (5 oz) plain flour

Pinch of salt

¼ tsp mustard powder

150 g (5 oz) butter cubed

1 egg

Just enough water to form a soft, pliable dough

2 tbsp dried breadcrumbs for sprinkling over the pastry before adding the filling

 Filling:

500 g (1 lb) feta cheese, soaked in water for 5-10 minutes if salty

250 g (½ lb) anthotyro or ricotta cheese

2-3 tbsp kephalotyri or Parmesan or Cheddar, grated

1 large onion, finely grated

4 eggs

200 g (1 small tub) strained Greek yoghurt or

1 cup béchamel sauce

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

First, prepare the pastry.  Blend the two flours with the mustard powder and salt.  Add the butter and pulse until the mixture resembles breadcrumbs.  Add the egg and very little water until the dough forms a ball around the hook.  Cover and refrigerate for half an hour at least.

In a large bowl, crumble the feta and the anthotyro and stir in the grated cheese and onion.    Beat the eggs with the yoghurt, sprinkle with nutmeg and freshly ground black pepper, add to the cheese mixture and stir until very well combined. Taste for seasoning and add more salt, pepper and nutmeg, if necessary.

Preheat the oven to 180 C (350 F).   Roll out two thin pastry sheets, one larger than the other.    Line a buttered baking tin with the larger sheet and sprinkle evenly with the dried bread crumbs.   Spoon the filling carefully over, cover with the remaining pastry and join the two sheets attractively together.   Score the top of the pie into small portions, brush with water and sprinkle with sesame seeds and bake for about 1 hour.

                                             SPINACH AND CHEESE PIES

A delicious Greek dish!

1¼ kg (2½ lb) spinach, blanched, drained and chopped

1 large onion, grated

3 spring onions, finely chopped

2 tbsp olive oil

2 tbsp chervil, if available, finely chopped

2 tbsp Mediterranean hart wort, if available, finely chopped

1 tbsp dill

2 cups feta (if salty soaked in water for 10 minutes), cubed

1 cup Graviera from Crete or Naxos or Cheddar, grated

2 eggs, lightly beaten

Puff pastry sheets

Butter

2 tbsp dried breadcrumbs

Sauce:

3 tbsp butter

3 tbsp flour

1 bay leaf

1½ cup hot milk

Freshly ground black pepper to taste

Little salt

Nutmeg, to taste

Sauté the onions in olive oil until transparent.   Add the spinach and herbs, pepper and a little salt and simmer uncovered, stirring from time to time until the liquid evaporates, about 15 minutes.

Meanwhile, prepare the sauce.   Stir the flour in melted butter, add the bay leaf, and cook for 2-3 minutes.  Pour in the milk and simmer, stirring constantly, until the sauce bubbles and thickens.  Season with pepper, a little salt and nutmeg, simmer for 7 minutes more and set aside to cool.  Discard the bay leaf.   

In a big bowl, combine the eggs and the two kinds of cheese with the sauce and mix well together.  Stir into the spinach mixture.  Taste and add salt, pepper and nutmeg, if necessary, and set aside to cool completely.

Brush the sockets of a cupcake tin with melted butter. Cut the puff pastry into rounds and line the buttered cupcake sockets.  Spoon in the filling, level the surface and cover with puff pastry rounds on top, pressing together to seal.  Then bake in a moderate oven preheated to 190 C (375 F) for about half an hour until puffed and golden brown.

                                             MINI COURGETTE TARTS

                                               

 A lovely recipe!     

 Pastry:

350 g (2 1/3 cups) plain flour

Salt

180 g (6 oz) butter, diced

4 tbsp cold milk

1 ½ tbsp fine dried breadcrumbs, for sprinkling over the pastry cases

Filling:

1 tbsp olive oil

1 medium onion, grated

2 spring onions, finely sliced

600 g (1 lb 3oz) courgettes,  thickly grated

3 medium carrots, thinly grated

2 celery stalks, trimmed and finely sliced

500 ml (2 cups) cream

1-2 tbsp dill, finely chopped

½ tbsp chopped mint (optional)

Salt and pepper and nutmeg to taste

For the top:

90 g (1 cup) bland kasseri cheese or Emmenthal, grated

90 g (1 cup) Graviera from Naxos or Gouda, grated

90 g (1 cup) San Michalis cheese or Parmesan, grated

Freshly ground black pepper

Mix the flour and salt together, rub in the butter, add the milk and knead into a pliable dough.   Cover and refrigerate for 1 hour.

Meanwhile, prepare the filling.   Sauté the onions, courgettes, carrots and celery in olive oil, sprinkle with a little salt and freshly ground pepper. Cook very gently, covered, stirring once or twice, until most of the cooking liquid evaporates, and the vegetables turn into a thick puree.  Stir in the cream, nutmeg, dill, and mint, if using, and barely simmer for 2-3 minutes more.  Take off the heat and set aside to cool.

Roll out the dough and line 12 buttered tart dishes. Bake blind in an oven preheated to 190 C (375 F) for about 12 minutes and set aside to cool.  Sprinkle the crumbs over the pastry shells.  Spoon the courgettes filling over, and level with a spatula.   Mix the three kinds of grated cheese together and sprinkle over the vegetables and also sprinkle with freshly ground black pepper.  Bake in an oven, preheated to 190 C (375 F) for 20 minutes, then lower the heat to 180 C (370 F), or even lower, and bake 12 minutes more.

                                                  TARAMASALATA

Delicious Taramasalata Canapes 

 Many years ago taramasalata used to be made with a pestle and mortar.  It took at least ½ hour to prepare but it had a granular texture, which is impossible to achieve with a blender or food processor.   Taramasalata can also be prepared with boiled potatoes instead of bread. Three, medium, floury potatoes are enough for this recipe.

100 g (3 oz plus) tarama (salted cod’s roe)

250 g (1/2 lb) or more day-old bread, crusts removed, soaked in water and squeezed

                                                                                                                            dry

4 tbsp lemon juice or according to taste      

125 ml (½ cup) extra virgin olive oil

1-2 spring onions very finely sliced

2 tbsp olive oil

1 lemon, sliced

Blend the first four ingredients until smooth and creamy.  Taste for acidity and add more lemon juice if necessary.   Place the taramasalata in a bowl, cover and chill.  Just before serving, sprinkle with sliced spring onions, drizzle with olive oil and garnish with lemon slices.

You could, alternatively. spread taramasalata on rounds of bread or biscuits and offer them as delightful canapés.

                                                        

                                    GREEN AUBERGINE SALAD OR DIP

                                      

This is a recipe of an aubergine salad from the Ionian Islands

2 large aubergines

3-tbsp lemon juice

2 tbsp vinegar

2 tsp Dijon mustard

50 g (1 cup) finely chopped parsley

1 egg yolk

Salt and freshly ground black pepper

200 ml (1 tub) strained yoghurt

60 ml (¼ cup) olive oil

Grill the aubergines over direct heat and turn occasionally.   Hold each aubergine by the stem and peel upwards.  Rinse and squeeze out the excess moisture with the palms of your hands. Pour lemon juice over, and then let drain for about an hour and squeeze again. 

Combine all the ingredients, except the olive oil, and blend for about a minute.   Add the yoghurt and a little olive oil and blend a few seconds more.   Season the salad with salt and pepper to taste and drizzle with remaining olive oil.  Serve with little pieces of fresh bread or crudités.





VERRINES WITH AVOCADO MOUSSE CREAM CHEESE AND SMOKED SALMON

I must apologise, this is not really finger food, as one has to use a small spoon to eat it, but I could not resist.  Verrines have been a craze for the last few years, small savoury and sweet delicacies in tiny glasses.  Very attractive and elegant!

2 large avocado pears, peeled

Juice of 1 lemon

Salt and pepper to taste

250 g (½ lb) cream cheese mixed with

2 tbsp thick cream

2 tbsp chopped fresh parsley 

2 tbsp finely snipped chives 

4 slices smoked salmon, each cut into 3 equal pieces

Dill sprigs for garnish.

Blend the avocado with lemon juice until a smooth paste is obtained.  Season with salt and pepper to taste and divide between 12 verinnes and reserve.

Divide the cream cheese mixture over the avocado and cover with a smoked salmon piece.   Garnish each verinne with a dill sprig and refrigerate, covered, until ready to serve.

                                 PRAWNS WRAPPED IN KATAIFI WITH

                                  SWEET AND SOUR TOMATO SAUCE

Kataifi derives from “Kadife” which Arabic for velvet. The original way of preparing this pastry was by pouring a batter through a perforated tube on a very hot slab.   After a few seconds, the fine strings of pastry were pulled off, folded and packed for further use.

Today, pastry manufacturer in Greece use the same method as their colleagues did, centuries before.   Now, with the help of sophisticated machinery and the appropriate “know-how”, they produce an excellent kataifi pastry.

This is an appetizer that can be served either as a first dish or as finger food.

30 middle-sized prawns, shelled, deveined, tails left on

Salt and freshly ground, multi-coloured (black-red-green-white) pepper

30 wooden skewers

750 g (l½ lb) kataifi pastry

Corn oil for frying

Sweet and Sour Tomato Sauce:

1 large onion, grated

2 leeks, white part only, split in half, lengthwise, washed and finely chopped

1 tsp grated ginger

A little salt

250 ml (1 cup) water

62.5 ml (1/4 cup) vinegar

62.5 ml (¼ cup) white balsamic vinegar

100 g (½ cup) caster sugar

4 large tomatoes, halved, seeded, grated, skins discarded

3 tbsp tomato ketchup

Salt and freshly multi-coloured pepper

1 bay leaf

First, prepare the sauce.   Sweat the onion, leeks, ginger with water and a little salt until soft and cooked but not brown.  Then add the two kinds of vinegar, sugar, grated tomatoes, tomato ketchup and bay leaf to the onion-ginger mixture, cover and simmer until the tomatoes and onions are completely cooked and thick.   Turn off the heat and discard the bay leaf. 

Purée and sieve the sauce, pressing with a spoon to extract most of the pulp. Taste and add more sugar, salt and freshly ground multi-coloured pepper, if necessary.   Place in a bowl cover and refrigerate.

Sprinkle the prawns with salt and freshly ground pepper.  Fluff out the kataifi pastry, thoroughly.   Take equal strands of kataifi and cover each prawn completely except the tail.   Fry in hot corn oil until crisp and golden, then remove and pat thoroughly with kitchen paper to remove the extra oil.    Serve hot, dipped in sweet and sour tomato sauce 

  

 

"Green Vase Red Poppies" by Susan MacLaine Gray