GREEK SUMMER CUISINE

If you wish to follow a Mediterranean diet, you could not do better than use recipes from Greek cuisine.   Most dishes, besides being tasty and healthy are very easy to prepare, only a few are time-consuming but truly worthwhile for special occasions.

Over the years, Greek cooking has changed tremendously, due to the accessibility of ingredients from across the world and the arrival of immigrants of various nationalities.  Also, many foreign restaurants have opened all over Greece.  For instance, in our vicinity, in a northern suburb of Athens, there are some very good Italian, Spanish, French, Egyptian, Lebanese, Russian, Indian and Chinese restaurants.

Products like avocados extensively cultivated in Crete, an excellent balsamic vinegar produced in Kalamata, fresh ginger, saffron grown in Kozani and exported, and Kiwis cultivated in many parts of Greece, are very popular indeed.

Various kinds of fish, such as grey mullet, gilthead bream, mussels, sea bass and salmon are easily obtainable from fish farms.   Research is in progress to farm octopus, and what is even more exciting is that a company that farms sturgeon, after twenty years of experiments, produces excellent caviar!

Fantastic prosciutto is produced in northern Greece and another firm, after many years of extensive cultivation, produces truffles.   Also, a renowned cheese-dairy in Metsovo makes a fabulous chevre.  As our country has become a land of luxury foods, please start cooking the Greek way, using Greek products.

Here are the recipes of three Greek iced soups and of many Greek dishes which I hope you will enjoy.

                                                    

                                         AVOCADO AND PRAWN SOUP

   

This is a lovely soup, which is really a full meal.

5 ripe, flawless avocados, peeled stoned, blended and sieved

2 tbsp lemon juice

The grated rind of 1 small lemon

15-20 large prawns, shelled and deveined

125 ml (½ cup) dry white wine

125 ml (½ cup) vegetable stock

1 sprig rosemary

500 ml (2 cups) vegetable stock +  250 ml (1 cup) more for thinning down the soup

250 ml (1 cup) thick Greek yoghurt

1-2 tsp cornflour

A pinch salt

Salt, pepper and Cayenne pepper

Snipped chives

First, sauté prawns in a large, deep frying pan with the wine, a little vegetable  

stock and a rosemary sprig for 3 minutes on one side and 2 minutes on the other.    Then remove the prawns with a slotted spoon, sprinkle with a very little salt and pepper and refrigerate.

Pour the stock into the frying pan and cook vigorously, scraping the residue.   Mix the cornflour with a little cold water and the yoghurt, until smooth, add and a little salt and simmer, uncovered, (about 10 minutes)  and chill.

In a large bowl combine the avocado with the stock.  Add some more stock, if the soup is too thick.   Taste and add more salt and pepper, if necessary, and a pinch of Cayenne.   Cover the bowl and chill well. 

Just before serving, add the prawns and sprinkle with snipped chives.
  

          

                                            

                                          TOMATO SOUP WITH BASIL

                                                 

Try this lovely, easy soup that can be served hot or iced.

2 tbsp olive oil

1 onion, grated

1 clove garlic

1 large apple, peeled seeded and chopped

3 large, ripe tomatoes, peeled, seeded and chopped

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

1 litre (4 cups) chicken or vegetable stock

Salt and freshly ground pepper

2 tbsp chopped basil

1 tbsp cornflour diluted in 3 tbsp water

250 ml (1 cup) cream, low fat, if preferred

210 g (7 oz) feta cheese

Basil leaves for garnishing

Sauté the onion, garlic and apple, in olive oil until soft.   Add the tomatoes, sugar and chicken stock, and bring to the boil, stirring constantly.   Lower the heat, cover and simmer gently for about 10 minutes.  Add the chopped basil and simmer 5 minutes more.   Remove from the fire and set aside to cool.  

Blend the soup, sieve it and simmer for a minute or two.   Add the diluted cornflour, cook and stir until the soup thickens.   Finally, add the feta cheese and cream and heat well, but do not boil!  Check for seasoning, and adjust accordingly.

Serve in soup bowls and garnish with small basil leaves    If you prefer to serve the soup iced, omit the feta and cream.

     

                                               WATERMELON SOUP

“Veggera” in Patmos, was the first to offer iced watermelon soup, this is another version.

One 390 g (13 oz) tin tomato juice

1 medium-sized onion, peeled and chopped

1 garlic clove. peeled

1 bouquet garni (1 bay leaf + a sprig of thyme + a sprig of parsley)

Salt and freshly ground white pepper

¼ tsp or less Cayenne pepper

1 tsp honey or sugar

1 kg (2 lbs) watermelon, peeled, de-seeded and cubed

1 shot tsipouro or brandy or votka, optional

Mint leaves or sprigs for garnish  

Simmer the first six ingredients for 20 minutes, discard the bouquet garni, cool and sieve.  

Meanwhile, blend the watermelon and combine with the tomato juice mixture. Sieve once more and add the honey or sugar and stir well together.  Taste for seasoning and add more salt, pepper or honey, if necessary, and place in the refrigerator.  

Add the liquor, if using and serve iced, in tall glasses, garnished with mint.

 

                                    OUR ELPIDA'S DIP WITH RED PEPPERS

                                           

 This is a very refreshing dip for summer.

3 pickled, roasted Florina peppers, or any other red peppers, peeled and seeded                  

                                                                                       

200 g (7 oz -1 tub) yoghurt

200 g (7 oz) feta cheese

½ spring onion, chopped

1 tbsp olive oil

Freshly milled black pepper

If using fresh peppers, you might need to add

1 tsp tarragon vinegar

If using bottled pickled peppers remove any scorched skin left on, and dry on kitchen paper.

Blend all the ingredients together thoroughly. Taste for seasoning and adjust with salt,

pepper and vinegar, if necessary. Sprinkle with olive oil and serve with bread or pitta and any vegetables of your choice. 

                           ANCHOVIES WITH GARLIC AND OREGANO

                         

A lovely Greek hors d’oeuvre.

1 kg (2 lbs) fresh anchovies

125 ml (½ cup) olive oil

5 cloves garlic, finely chopped

The juice of 2-3 lemons

1 tsp oregano

Salt and freshly ground black pepper

Clean and gut the anchovies, discard the heads and wash thoroughly.

Heat olive oil in a saucepan and sauté the garlic lightly.   Add lemon juice, oregano and 250 ml (1 cup) of water and, when it boils, layer the anchovies in the liquid.   Sprinkle with salt and pepper and simmer for ¼ hour.   Only the oil of the liquid should remain at the end of the cooking.  

                                 

                          ANTHOTYRO OR MIZITHRA WITH HERBS

You could use ricotta for this recipe or any other white cheese.   Also, you could add more fresh herbs of your choice.

500 g (½ lb) Anthotyro or Mizithra cheese

2 tbsp parsley, finely chopped

1 tbsp mint, finely chopped

½ tsp rosemary, finely chopped

½ tsp thyme fresh if possible, finely chopped

1 tbsp dill, finely chopped

½ tsp dried oregano

1 tbsp wild fennel

1 tbsp or more butter (softened)

A little milk, if necessary

Salt to taste

Black peppercorns, crushed

1-2 cloves garlic, crushed and finely chopped

Mix the first 11 ingredients together, to achieve a medium-soft consistency.   Make two round loaves and add garlic in the one, and roll the other in crushed peppercorns.

            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 25 cm (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 juice 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 serving dish, on a bed of crisp lettuce leaves, sprinkle with parsley and drizzle with olive oil.   Serve with crisp brown bread, feta and glass of white wine.

AUBERGINE SALAD

                                        

This is a recipe for a luscious melitzanosalata.

1 kg (2 lb) large aubergines

1 tbsp finely chopped cucumber

2 tbsp peeled, seeded and finely chopped tomato

2 tbsp chopped parsley

2 spring onions, trimmed and finely chopped

1 garlic clove, peeled and finely chopped

5 tbsp extra virgin olive oil

Estragon vinegar to taste

250 ml (1 cup) Greek yoghurt, mayonnaise, or sour cream

Salt and freshly ground black pepper

Cayenne pepper

Prick the aubergines all over with fork and grill directly over a flame for 6 minutes, or until the skin is chard.  This will give the aubergines a smoky flavour, then bake them in an oven preheated to180 C (350 F) for 15-20 minutes or until tender,

While still hot, hold them by the stem and peel off all the charred skin from the bottom up towards the stem.  Rinse the aubergines lightly under cold water and squeeze out the excess moisture.

   

Place the aubergines in a bowl and mash with a fork. Add all the other ingredients and mix thoroughly together.  Season with salt, pepper and Cayenne pepper to taste.

                                                

                                     

                                      CHEESE PIE

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 yogurt or

1 cup béchamel sauce

Salt if necessary, grated nutmeg and freshly ground black pepper

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 ½ hour at least.

In a large bowl, crumble the feta and 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 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 breadcrumbs.   Spoon the filling carefully over, cover with the remaining pastry and join the two sheets attractively together.   Score the top of the pie in portions and bake for about 1 hour.

AVOCADO DIP   
                                                       

                                      

A delightful salad.

2 medium-sized avocados, peeled and mashed with a little lemon juice

½ green pepper, very finely chopped

½ red pepper, very finely chopped

1 medium-sized tomato, peeled, seeded and very finely chopped

1 clove garlic, finely chopped

2 tbsp parsley, finely chopped

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp vinegar

1 tsp white balsamic vinegar

Cayenne pepper to taste

Salt and freshly ground black pepper to taste

Mix all the ingredients together, taste and adjust the seasoning.  Serve in a bowl with rusks or chips.

                                             A V G O T A R A C H O

This is a type of caviar made from the roe of the Flathead Grey Mullet, found in the lagoons of Messolonghi, Greece.    Avgotaracho is produced by drying and salting the roe, forming it into sausage shapes and preserving it with a coating of beeswax.  Nowadays, some producers have reduced the salt content for health reasons, so it is advisable to keep it refrigerated.   Many Greeks adore it, despite it being a very expensive delicacy.  Avogotaracho is eaten as an appetizer (meze) cut in very thin slices accompanied, preferably by a glass of ouzo.   It can be served with bread or rusks spread with lemon flavoured butter.   Also, it can be grated and used for a gourmet dish of pasta, or even sprinkled over a salad.

The name, in most languages, derives from the Arabic BUTARIH and from the Coptic OUTRAKHON.  The Greek word comes from Byzantine Greek ΩΟΤΑΡΙΧΟΝ (ωον = egg + ταριχον = pickled fish).   It is an ancient food product and first mentioned in the eleventh century by Samuel Seth, a Jewish Byzantine doctor and scholar from Antioch.  

This Mediterranean delicacy is also produced in other European countries.   In France it is known as Boutargue, and in Italy as Botargo, and in Spain as Botarga.   According to Claudia Roden, Egyptian housewives even make their own.  There are plenty of mullet roes for sale and, now, one can find frozen ones.

In Lebanon, it is served sliced, like in Greece.   In Sardinia, it is very popular, and they make it for export packed in glass jars more like a paste or grated.

Samuel Pepys in the 17^th century, in England recalls singing and drinking claret with Botargo!  It certainly is a fine and unusual appetizer.

  

                 


                                                   CHICKPEA PATTIES

                                

Chickpea patties are prepared in many islands of the Aegean Sea. Here is a recipe for the patties we like most.                                                  

½ kg (1 lb) chickpeas, skinned

2 medium-sized onions, chopped and sautéed in water and olive oil until soft

2 medium-sized tomatoes, skinned, de-seeded and chopped

2 tbsp parsley, finely chopped

1 tsp mint, finely chopped

Salt and freshly ground black pepper

Cayenne pepper

Nutmeg

Flour

Olive oil, for frying

Soak the chickpeas, overnight.   The next day, drain and dry them.   Then process all the ingredients together and taste and season with more salt, black pepper, Cayenne pepper and nutmeg, if necessary.  Cover with cling film and refrigerate.

One hour before serving, form small balls, the size of a walnut, flatten them out into patties, and dust with flour.  Fry in hot olive oil for 2 minutes on each side.

Serve with tzatziki and a green salad.

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                                                      CRAB PATTIES

                                                

We have a restricted number of crab recipes in Greece. Here are two. 

300g (10 oz) crab meat

100 g (3.3 oz) self-rising flour

62.5 ml (¼ cup) ouzo

1 medium- sized onion, grated

1 ½ tbsp parsley, finely chopped

1 tbsp dill, finely chopped

2 tbsp mayonnaise

Salt and freshly ground black pepper to taste

Few drops Tobasco sauce or

1/8 tsp Cayenne pepper

125 ml (½ cup) water mixed with the juice of ½ a lemon

75 g (½ /cup) or more dried breadcrumbs

Olive oil or sunflower oil for frying

In a bowl, combine the crabmeat, flour, ouzo, onion, herbs, mayonnaise, salt pepper and the Tobasco or Cayenne and mix thoroughly.  Taste for seasoning and correct, if necessary.  Dip your hands in the lemony water and shape the mixture into patties.  Coat with the breadcrumbs and fry until golden brown.   Drain on kitchen paper.  Serve hot garnished with lemon wedges.

                                            

                                              CRAB CROQUETTES

 A delightful appdetiser.                                         

300 g (10 oz) crab-meat

3 medium-sized potatoes, boiled and mashed

2 tbsp mayonnaise, low-fat if preferred

1-2 eggs, lightly beaten

1 small onion, finely grated

1 ½ tbsp parsley, finely chopped

1 tbsp dill, finely chopped,

Salt and freshly ground pepper to taste

Few drops Tobasco sauce or 1/8 tsp Cayenne pepper 

A little flour

Sunflower and a little olive oil for frying 

Combine all the ingredients well together. Shape into walnut-sized croquettes, roll in flour and fry until golden brown.  Drain on kitchen paper. 

                                  

              

             CREAM CHEESE WITH HERBS WRAPPED WITH SMOKED SALMON

Very easy to prepare, and a great treat!

500g (1 lb) smoked salmon slices

2 packets cream cheese

1-2 spring onions, finely chopped

1 tbsp finely chopped parsley

½ tbsp finely chopped dill

½ lemon, juice and grated rind

Salt and freshly ground pepper

Some crisp lettuce leaves and

1 lemon, thinly sliced, for garnish

Mix the cream cheese with the onion, herbs, lemon juice and rind, pepper and a little salt.  

Spread the salmon slices generously with the cheese mixture and fold each slice into a neat roll, cut in half and place on a dish.  Serve garnished with the lettuce leaves and lemon slices.

                                               

                                          GRILLED SCALLOPS

We first tasted this dish at a friend’s house, served with wild asparagus 

24 scallops, shelled

Marinade

2 cloves garlic, mashed

3 tbsp olive oil

 Salt and pepper to taste

A few threads saffron soaked in 2 tbsp water

1 tbsp finely chopped parsley or

½ tsp fresh thyme

Dressing

125 ml (1/2 cup) extra virgin olive oil

 The juice of half a lemon

1 tsp finely grated lemon rind

Salt and freshly ground black pepper, to taste

1 tbsp finely chopped parsley for decoration

Rinse the scallops, pat dry and slice them if they are large. 

Mix all the marinade ingredients well together, and marinate the scallops for, at least 2 hours.

Beat all the dressing ingredients together until they thicken, and reserve.

Place the scallops under a hot grill for about 2 minutes on each side.   Sprinkle with chopped parsley and serve with the dressing. 

If you can’t find wild asparagus, use the green, cultivated ones, boil them and sprinkle with the same dressing.

                                       

                                        GRATED BEETROOT SALAD
                  

This is between a salad and a pickle.   You must experiment with the amount of orange juice, salt and vinegar used, to bring it exactly to your taste.

½ kg (1 lb) beetroot, baked in foil, peeled and coarsely grated

Juice of two oranges

1 tbsp lemon juice

1 tbsp tarragon vinegar

2 tsp honey

½ -1 tbsp grated orange rind

Salt and freshly ground black pepper

6 tbsp or less olive oil scented with garlic, (please see recipe below)

1 round-heart lettuce or 1 Batavian endive

2 tbsp parsley, finely chopped

 Mix the juices and vinegar with the honey, salt, pepper and grated orange rind.  Pour over the beetroot, toss well, taste for seasoning and adjust with salt, pepper and lemon juice if needed, cover and chill.

When ready to serve, line a flat salad bowl with crisp lettuce leaves.   Pour 3 tbsp olive oil over the beetroot and mix well.    Spoon it over the lettuce leaves, drizzle with the rest of the olive oil and sprinkle with chopped parsley.

Olive oil scented with garlic:

2 garlic cloves, sliced

250 ml (1 cup) olive oil

Place the garlic and olive oil in a jar and keep in a dark place for 5 days.  

Then remove the garlic and use for salads.

                                               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 come from.   Of course, the village women (and men) are experts and in the past, horta were an important part 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.

                                     GREEK HERB ROASTED OLIVES

I wish to thank Olive Tomato for the recipe and photo.
2 cups Kalamata olives

3 tbsp olive oil

2 cloves garlic, peeled and minced

4 tsp thyme

2 tsp lemon zest, divided

2 salt spoons coarse salt

Freshly ground black pepper

1 cup chopped parsley

Preheat oven to 200 C (392 F).   Rinse and dry the olives and place them in a bowl.   Drizzle with olive oil and sprinkle with garlic, thyme and half the lemon zest and mix well together.

Spread them on a baking tin lined with tin foil and sprinkle with coarse salt and freshly ground black pepper.   Roast for about 12 minutes and serve hot sprinkled with the remaining lemon zest and chopped parsley.

                                

                                                  HERRING   PATE

                                         

As herring has a very strong taste, be sparing with the amount you use.

About 2 ½ cm (1 in) smoked herring, filleted, skinned

200 g (7 oz) cream cheese

2 tbsp olive oil

1 tbsp lemon juice

2 tbsp dill, finely chopped

Sugar to taste, if needed

 Place all the ingredients in a food processor and blend until smooth.   Taste and add more lemon juice, olive oil, sugar or even herring, if necessary.    Place in a bowl, garnish with a sprig of dill and serve with water biscuits, rusks or slices of fresh bread.
 

                   

                    LEG OF LAMB BAKED IN BAKING PARCHMENT

This is a favourite meal and very easy to prepare.

 A 2 kg (4 lb) leg of lamb, trimmed of excess fat

1 lemon, juice only

Salt and pepper to taste

½ tbsp fresh oregano or rosemary

1-2 cloves of garlic, sliced

150 g (5 oz) kephalotyri or pecorino cheese, cut in small sticks (optional)

50 g (1¾ oz) butter

Place the leg of lamb on a large piece of baking parchment.  Rub it with lemon and sprinkle with salt, pepper and oregano or rosemary.

Make small slits in the meat and fill them with garlic slices and cheese sticks if using.  Dot the lamb with butter, fold the baking parchment over, and fold again in foil.

Roast the leg of lamb in an oven preheated to 190 C (375 F) for 1½ hours. Then uncover the meat and roast it for 15 minutes more or until golden brown.   Serve with roast potatoes and a green salad.

       

          LIVER COOKED WITH LEMON AND SUGAR FROM CEPHALONIA 

                            

  

  If you like liver, do try this dish.

1/2 kg (1 lb) liver, trimmed and cut into small slices 1.25 cm (½ inch) thick

Flour

About 60 ml (¼ cup) olive oil

Salt and freshly ground black pepper

2 tbsp or more sugar, diluted in

2 tbsp lemon juice, or according to taste, and

125 ml (1/2 cup) water or more

Dip the liver in the flour and shake off the excess.   Heat the olive oil in a frying-pan, and fry the liver for 2-3 minutes on each side.  Do not overcook.  Sprinkle with salt, remove from the frying pan and keep hot.

Discard almost all the oil from the frying pan.   Pour the lemon, sugar and water mixture into the pan scraping any brown bits.  Stir and boil the sauce briskly, and taste and adjust with lemon, water and sugar, if needed.

 

 Return the liver to the frying pan and heat it thoroughly, making sure that each slice of liver is coated with the sauce.   Taste once more and add some salt, if necessary, and freshly ground black pepper.  Serve with a salad of your choice and warm, crusty bread.

                                        MINCED MEAT SAUSAGES

    

                                                      Soutzoukakia

                        

This is a very popular dish from Smyrna.  Traditionally, garlic, red wine and cumin are used in both the soutzoukakia and the tomato sauce.

500 g (1 lb) twice-ground beef or veal

2 thick slices day-old bread, crusts removed soaked in good red wine and squeezed dry

1-2 cloves garlic, crushed

½ tsp crushed cumin seeds, or more if preferred

Salt and freshly ground black pepper

Tomato sauce:

4-5 ripe tomatoes, skinned, seeded, grated, skins discarded, or

One 400 g (14 oz plus) can, chopped tomatoes

1 onion, finely chopped

1-2 cloves garlic

2-3 tbsp olive oil

125 ml (½ cup) good red wine

½ tsp crushed cumin seeds

1 bay leaf

1 tsp sugar, or more

Salt and pepper to taste

Combine all the ingredients and knead well, adding enough warm water to make a pliable mixture.

 Shape into small rolls, resembling sausages, roll in flour, fry in hot oil and drain on kitchen paper.   You could, alternatively, grill the sausages until brown.

Meanwhile, prepare the sauce.   Sauté the onion and garlic in olive oil until soft.  Pour in the wine and cook for 2-3 minutes more.  Then add the tomatoes, salt, pepper, cumin, bay leaf and sugar, and simmer for about ½ hour and discard the bay leaf.  Taste and re-season with extra salt, pepper and sugar if necessary, it should be a rather sweet tomato sauce.

Place the soutzoukakia in the sauce and simmer for 15-20 minutes, adding a little hot water, if necessary.  Serve with creamy mashed potatoes, and the same red wine used for cooking.

                                OUR JANNA'S  LOBSTER WITH SPAGHETTI

                                    

                                                 

Astakomakaronada is a popular Greek dish.  Each island and town in Greece has its own recipe but this is one of the best.   

2 lobsters weighing about 500 g (1 lb) each

2 bay leaves

10 whole black peppercorns

Salt

500 g (1 lb) spaghetti or other pasta

2 tbsp butter

Tomato Sauce:

6 large ripe tomatoes, halved, seeded and grated, skins discarded

3 tbsp butter or olive oil

1 tsp sugar or more

Salt and freshly ground black pepper

¼ tsp Cayenne pepper

1 bay leaf

2 sprigs fresh basil

250 - 500 ml (1-2 cups) water in which the lobster was boiled

Basil or parsley for garnish

Boil the lobster with the bay leaves, peppercorns and salt to taste, with just enough water to cover, for about 20 minutes.   Leave to cool in the water.

Then prepare the tomato sauce.  Place all the ingredients for the sauce in a saucepan and simmer until it thickens.

 

Remove the lobster from the water, reserving the water, and cut in half.  Remove the flesh, discard the intestine, and slice and place back into the shell.

Boil the spaghetti in the reserved water plus more, if needed, until al dente and strain.   Stir in 1-2 tbsp butter.

To serve, place the spaghetti on a large serving dish, pour over the tomato sauce and surround with the lobster halves and garnish with basil or parsley.

                                                 MOUSSAKA

                                               

                     

Moussaka is one of Greece’s national dishes.   The traditional dish is made only with aubergines, but alternatively, it can be prepared with potatoes and courgettes or a mixture of all three vegetables.  

1½ kg (3 lb) aubergines cut in 1 cm (½ inch) slices

Olive oil for brushing over the vegetables before baking

Minced meat sauce:

750 g (1½ lb) minced beef or veal

2 tbsp butter or olive oil

1 onion, peeled and grated

1 carrot, peeled and grated

Salt and pepper to taste

Nutmeg to taste

250 ml (1 cup) white wine

2 large ripe tomatoes, halved, seeded and grated, skins discarded

1 tsp sugar

2 tbsp parsley, finely chopped

Béchamel sauce:

175 g (6 oz) butter (reserve 1 tbsp for baking dish)

100 g (1 cup) flour

1 bay leaf                                                                                                                          

1.5 litres (6 cups) hot milk

125 g (4 oz) kephalotyri or Parmesan, grated

3 eggs separated, whites whipped into soft peaks with a pinch of salt

Salt, white pepper and nutmeg to taste

2 tbsp dried breadcrumbs for baking

Sauté the minced meat in butter or olive oil until it changes colour and add the grated onion and carrot, stirring constantly until the mixture becomes crumbly.  Season with salt pepper and nutmeg, pour in the wine and cook for 2-3 minutes. Stir in the tomato, sprinkle with sugar and parsley, cover the saucepan and cook for about 30 minutes, over low heat, until all the liquid is absorbed. Taste for seasoning and adjust if necessary.

In the meantime, wash the aubergines and pat them dry.  Brush them with olive oil, sprinkle with a little salt and bake for 10-12 minutes in an oven preheated to 180 C (350 F) until soft and golden.

Prepare the béchamel sauce.  Melt the butter, add the bay leaf and the flour and cook for 5-6 minutes stirring constantly.  Add the hot milk gradually, stirring each time, until the sauce boils and thickens. Remove from the heat, and discard the bay leaf.   Stir in the cheese and set the sauce aside to cool.  Add the beaten egg yolks and season to taste with salt, pepper and nutmeg.  Finally, gently fold in the whipped egg whites.

In a large baking dish brushed with butter and sprinkled with bread crumbs, arrange 2 alternative layers of eggplant slices covered with meat sauce and sprinkled with 1/3 of the grated cheese. Pour over the béchamel sauce, the remaining cheese, and dot with butter. 

Bake in an oven preheated to 180 C (350 F) for about 1 hour or until golden brown.  Cool slightly and cut into portions.

                                  MUSSELS STUFFED WITH SPICED RICE

 

This can be either an appetizer or a full meal.

1 kg (2 lbs) large mussels, well-scrubbed, beards discarded

125 ml (½ cup) olive oil

75 g (½ cup) shelled, unsalted pistachio nuts

1-2 clove garlic, finely chopped

3-4 spring onions, trimmed and finely chopped

1 large onion, peeled and finely grated

500 g (2 cups) long-grain rice

8-10 saffron threads, soaked in 3 tbsp water

1 small slice of peeled, fresh ginger

Salt and pepper to taste

1/8 tsp Cayenne pepper

750 ml (3 cups) vegetable stock

35 g (a good oz) currants, optional, and

1-2 tbsp parsley, finely chopped

125 ml (½ cup) hot white wine, mixed with

125 ml (½ cup) boiling water

Lemon wedges

Sauté the pistachios with ½ the olive oil for about 2 minutes.  Add the garlic and onions and cook until soft.  Then stir in the rice, ginger, salt, pepper and Cayenne pepper.  Pour in the vegetable stock, the saffron water and stir.  Simmer, until the rice is barely “al dente” and discard the ginger. Add the parsley and the currants, if using, and set aside to cool.

Meanwhile, open the mussels with a sharp knife, making sure that the flesh remains attached to both halves of the shell.     Stuff each mussel with the rice mixture and tie with string.  

Arrange the mussels snugly in a saucepan, and place the remaining stuffing over.  Pour the water and wine solution over and sprinkle with the remaining olive oil.   Cover the saucepan, and simmer gently until all the water has been absorbed.    Let the mussels cool and discard the strings.    Serve the mussels on a bed of stuffing, garnished with lemon wedges.

                                 OCTOPUS STEW WITH ONIONS

  

                                           

                           

Here is a recipe for octopus stifado.

1 ½ kg (3 lbs) octopus, sac removed, cleaned, thoroughly washed and patted dry.

½ kg (1 lb) onions, finely chopped

125 ml (½ cup) olive oil

3 cloves garlic, finely chopped

2 tbsp tomato paste, diluted in

250 ml (1 cup) dry white wine

1 bay leaf

2 tbsp paprika or

¼ tsp Cayenne pepper

½ tsp freshly ground black pepper

1 kg (2 lbs) shallots, peeled

1 tbsp estragon vinegar

2 tbsp parsley, chopped

Salt and freshly ground black pepper

Place the octopus in a pressure cooker and heat until it releases its juices.  Then lock the lid and simmer for 6 minutes more. It should quite tender, but not completely cooked, remove from the pressure cooker and set aside to cool. Then remove the black membrane, but not the suction cups, and cut into serving pieces.

In a medium-sized saucepan, heat half the olive oil and sauté the chopped onion for about 10 minutes, until soft.   Add the garlic, the tomato paste diluted in wine, bay leaf, and season with paprika or Cayenne pepper and freshly ground black pepper to taste, and simmer for about ½ hour.

 

Heat the rest of the olive oil in a separate saucepan and sauté the shallots until half cooked.   Add the sautéed onions, the octopus, drizzle with vinegar and simmer gently for 20 minutes more or until the octopus and the vegetables are cooked. Taste and season accordingly and discard the bay leaf. 

Serve sprinkled with chopped parsley.  

                                                         PASTITSIO

                                     

                    

 Pastitsio is a popular Greek dish, and a great meal to feed a large, hungry family.

This is not the traditional way of making pastitsio.  One could, of course, prepare it by placing two layers of macaroni, with the minced meat or the mushroom sauce in between.  One could, also, use summer vegetables for preparing this dish.

500 g (1 lb) thick macaroni

60 g (2 oz) grated kephalotyri, San Mihalis, Parmesan or a mixture

2 tbsp hot, melted butter

Minced Meat Sauce:

1 kg (2 lb) minced beef

2 tbsp olive oil

1 large onion, finely chopped

1 large carrot, finely grated

4 rashers of lean bacon, fat discarded, cubed (optional)

Salt and pepper to taste

80 ml (1/3 cup) brandy,

250 ml (1 cup) white wine

3 ripe tomatoes, halved, deseeded and grated, skins discarded

1 tsp sugar or more

1/8 tsp nutmeg

1/8 tsp Cayenne pepper, optional

Salt and pepper to taste

½ cup parsley chopped, optional

Or

Mushroom Sauce:

500 g (1 lb) white mushrooms, trimmed, patted dry and finely chopped

1 dried porcini mushroom, soaked and finely chopped

2 cloves garlic, peeled and minced

1 tbsp olive oil

1 tbsp butter

1 large onion, peeled and grated

4 rashes of bacon, fat discarded, finely cubed

90 ml (1/3 cup +) brandy

250 ml (1 cup) chicken or vegetable stock

1/8 tsp Cayenne pepper, optional

Salt and freshly ground black pepper to taste

½ cup chopped parsley

Béchamel Sauce:

150 g (5 oz) butter

150 g (5 oz) cornflour

1 bay leaf

1¼ litre (5 cups) or more hot milk

Nutmeg

100 g (3 oz plus 2 tbsp) grated kephalotyri, San Mihalis, Parmesan or a mixture

4 eggs separated, whites whipped into soft peaks with a tiny pinch of salt

 1 tbsp butter, and dried breadcrumbs for the baking dish and

2 tbsp grated cheese for sprinkling over the top

A little extra butter

First, prepare the ground meat sauce.  Sauté the onion, carrot and bacon in olive oil until the onion is transparent.  Add the ground meat and cook for 10-12 minutes, stirring until well browned.  Sprinkle with salt, pepper, nutmeg and Cayenne.  Pour in the brandy and stir for a moment or two.   Pour in the wine and cook for 5 minutes or more until the alcohol evaporates.  Then, add the grated tomatoes, sugar and enough hot water to barely cover.  Simmer until the meat is cooked and almost dry, about 30 minutes.   Taste and add salt, pepper and sugar, if necessary, sprinkle with parsley, if using, and set aside.

Or

Sauté the mushrooms and the garlic over high heat, stirring constantly, until slightly brown and dry.  Transfer the mushrooms to a bowl with a slotted spoon.

 Lower the heat and add the grated onion and chopped bacon and cook stirring for 5-6 minutes more.  Return the mushrooms to the saucepan and stir and simmer for two minutes more.  Then pour in the brandy and cook stirring until the alcohol evaporates. Add the stock, sprinkle with Cayenne and salt, if necessary.  Stir and simmer very gently until the sauce thickens. Taste once more and season accordingly, if needed.   Sprinkle with parsley, stir and set aside.

 Prepare the béchamel sauce.  Melt butter, add the bay leaf and cornflour and cook for 5 minutes stirring constantly.  Add the hot milk and stir for 10-12 minutes until the sauce boils and thickens.   Remove from the heat and discard the bay leaf.  Stir in the cheese and cool a little.  Then add the egg yolks and season to taste with salt, pepper and nutmeg.  Finally, fold in the whipped egg whites.

Cook the macaroni in boiling, salted water until “al dente”.  Drain and return to the saucepan, sprinkle with grated cheese, pour the hot butter over and swirl.   Add the ground meat sauce or mushroom sauce, and about 2-3 cups béchamel and mix gently but thoroughly together.

Butter a baking dish and sprinkle with dried breadcrumbs.   Spoon in the macaroni mixture, evenly, and level the surface.   Cover with the remaining béchamel sauce, sprinkle with grated cheese, dot with butter and bake in an oven preheated to 180 C (350 F) for about 50 minutes to 1 hour until golden brown.   Cool slightly, cut into portions and serve with a large green salad.

              PHYLLO POUCHES FILLED WITH VEGETABLES AND CHEESE

                     

 

                                  

You can use any vegetables that combine well for this vegetarian dish.  Children just love it!

3 medium courgettes, thinly sliced

2 large potatoes, cubed and parboiled in vegetable stock

2 medium carrots, cubed and parboiled in vegetable stock

2 tender celery stalks, trimmed and chopped

2 spring onions, trimmed and chopped

1 clove garlic, peeled and bruised

120 g (4 oz) feta cheese, grated

3 tbsp kephalotyri or Parmesan, grated

1/8 tsp Cayenne pepper

125 ml (½ cup) olive oil or

125 ml (½ cup) melted butter

6 sheets of phyllo pastry

1-2 tbsp fine dried breadcrumbs

6 spring onion stalks, blanched until pliable or

6 chive stalks

Sauté the courgettes, spring onions, celery and garlic in 2 tbsp olive oil.  Add the potatoes and carrots and cook gently, until the vegetables are tender.  Use some of the stock that the potatoes and carrots were parboiled, if necessary

Sprinkle the vegetables with the grated cheeses, and stir until the feta melts, then sprinkle with Cayenne, and stir again.   Taste and adjust the seasoning with salt, if necessary, and freshly ground pepper.  Discard the garlic.

 Line an ovenproof dish with baking parchment. Fold each phyllo sheet in two, breadth-wise, and cut it in two equal pieces.   Brush each piece with melted butter.    Place one piece of phyllo on top of the other, forming a cross and sprinkle the centre with breadcrumbs. 

Add 1/6 of the filling in the centre of each crossed phyllo piece, bring the ends together and tie with the spring onion or chive stalk, to form a pouch.  Brush the pouches with melted butter and bake in an oven preheated 190 C (375 F) until the pastry turns crisp and golden.  Serve with a salad of rocket and cherry tomatoes.

                                            RED MULLET MARINATA

 

                               

Fish cooked this way will keep for about ten days in the fridge. One could alternately use mackerel or sardines for preparing this dish.

1 kg (2 lb) red mullet, cleaned and scaled

1 lemon, juice only

Flour seasoned with salt and pepper

2 tbsp olive oil

3-4 tbsp flour

1 tbsp crushed rosemary leaves

125 ml (½ cup) wine vinegar

500 ml (2 cups) hot water or more if necessary

1 tsp sugar

2 cloves garlic, peeled and mashed

Salt and pepper to taste

1 heaped tsp of tomato paste diluted in 2 tbsp wine (optional)

Marinate the red mullet in lemon juice for 15 minutes.   Then dredge the fish in seasoned flour and fry in batches in hot olive oil.  Drain the fish on kitchen paper, arrange them in a deep serving dish, and keep hot.

Pour the olive oil into the frying pan, stir in the flour and the crushed rosemary and cook stirring until the flour turns light brown.  Add the vinegar, water, sugar, salt, pepper and garlic, whisking until the sauce thickens.  Simmer gently for 10-12 minutes, adding extra hot water, if necessary and stirring from time to time.

Taste and add salt and pepper and sugar if needed. It should have a robust, tangy taste.  If you wish to improve the colour, add the diluted tomato paste and cook for 5 minutes more.

 

Pour the sauce over the red mullets and serve garnished with fresh rosemary sprigs.

                                 SALT COD WITH GARLIC SAUCE

         

               

Traditionally, fried salt cod with skordalia is served all over Greece on the 25^th March, the Greek National Day and on Palm Sunday.

1 kg salt cod, cut in serving pieces and soaked in cold water for 24 hours (changing

                                                                                  water several times)

Olive, or corn oil for frying

Prepare “Frying Batter for Lent” and your favourite recipe for garlic sauce.

Remove the skin and bones from the cod and dredge it with flour, shaking off the excess.   Dip the pieces in frying batter and deep-fry until crisp and golden and drain on kitchen paper.   Serve immediately with garlic sauce and boiled beetroot salad.

                                                   FRYING BATTER

Coat sliced aubergines or courgettes with flour, shake off the excess and dip them in the following batter.  Fry and drain on kitchen paper and serve immediately with garlic sauce.  You can also fry courgettes flowers in this batter.

150 g (5 oz) self-raising flour

Salt and pepper

The grated rind of one lemon, optional

1 tbsp olive oil

2 eggs, separated (whites whipped into soft peaks)

120-180 ml (½ - ¾ cup) beer or more, if necessary

Place the flour in a bowl.  Add salt, pepper, lemon rind (if using), olive oil and beaten egg yolks and mix very well together.   Then, stir in the beer gradually until you have a creamy texture.  Set aside to rest for at least ½ hour.   When ready to use the batter, fold in the whipped egg whites.

                                           

                                          

                                          FRYING BATTER FOR LENT

150 g (5oz) self-raising flour

Salt and pepper

The grated rind of 1 lemon, optional

1 tbsp olive oil

Beer

Combine the flour with salt, pepper, lemon rind (if using) and olive oil, and mix well together. Whisk in enough beer to make a smooth, rather thick batter.   Set aside to rest for at least ½ hour before using.

                                    GARLIC SAUCE WITH POTATOES

                                                       

“Aliada”, as garlic sauce is called in the Ionian Islands, is usually served with fried salt cod, fried aubergines and courgettes, and boiled beetroot salad.

3-4 medium waxy potatoes, boiled, peeled and cubed

2 ½ tsp crushed garlic or according to taste

1 scant tsp salt

4-6 tsp lemon juice or according to taste

125 – 250 ml (½ - 1 cup) warm water

2-3 tbsp extra virgin olive oil

The traditional way to prepare aliada is to crush the garlic with salt with a pestle and mortar.  Add the warm potatoes, a few at a time, and pound well until they form a sticky paste.  Stir in the lemon juice and enough warm water until the sauce is smooth but stiff enough to hold its shape.  Naturally, the procedure is much easier and quicker to prepare in a blender or food processor. 

Transfer the aliada into a bowl, cover with cling film and chill.  Just before serving, sprinkle with olive oil.   

                                         GARLIC SAUCE WITH BREAD

                                                       

                         

250 g (8 oz) day-old bread, crust removed, soaked in water and squeezed dry

2½ tsp crushed garlic, or according to taste

1 scant tsp salt

2-4 tsp wine vinegar, or according to taste

2-3 tbsp extra virgin olive oil

Blend the first four ingredients together until smooth and creamy.  Place in a covered bowl and chill.   Just before serving, sprinkle with the olive oil.

                        SKEWERED PRAWNS WITH SUMMER VEGETABLES

                                      

The aroma of grilled prawns always reminds one of the Greek summers, by the sea. 

18 large prawns, peeled, deveined, heads removed, tails left on

1 eggplant, cut into 6 cubes, and lightly sautéed

6 cherry tomatoes

1 green pepper, seeded and cut into 6 pieces

12 bay leaves, preferably fresh

6 wooden skewers soaked in water

Lemon wedges

Marinade: 

½ cup olive oil

  1 lemon, the juice and grated rind

  A few drops of Tobasco sauce or

 1 heaped tbsp mustard

 A pinch of oregano or thyme

 2 tbsp ouzo or brandy

 Salt and pepper, to taste

Beat all ingredients for the marinade well together.  Marinate the prawns for at least 2 hours.  Then remove the prawns and set aside, reserving the marinade.

Thread a bay leaf on to a skewer.   Add an eggplant cube, then a prawn, green pepper,

a second prawn, a cherry tomato, a third prawn and, finally, a bay leaf.   Thread five more skewers in the same way.  

Dip the souvlakia in the reserved marinade and grill over moderate heat, for not more than 3-5 minutes on each side, basting occasionally with the marinade.   Serve garnished with lemon wedges.

                            SPINACH AND LEEK PIE BAKED IN A CAKE TIN

This is a pie that my grandchildren love.

Filling:

500 g (1 lb) fresh spinach, chopped

4 tbsp olive oil

1 large onion, finely chopped

1 large clove garlic, finely chopped

3 leeks trimmed, split in four, lengthwise, washed and finely chopped

2 tbsp chervil, if available, finely chopped

2 tbsp Mediterranean hart wort, if available, finely chopped

1 tbsp dill, finely chopped

Salt

Freshly ground black pepper

Cream Sauce:

1 litre (4 cups) milk

4-5 tbsp flour

1 bay leaf

A little salt

Freshly ground black pepper

Freshly grated nutmeg

½ cup Gruyere, grated

½ cup Parmesan, grated

2 eggs, beaten

210 g (7 oz) bland feta, cubed

500 g (1 lb) phyllo pastry

120 melted butter or more

Sauté the onion, in olive oil, until transparent.    Stir in the garlic and the leeks, sprinkle with a little salt and pepper and simmer, gently until the vegetables are soft.   Add the spinach in portions, and the herbs, a little more salt, and cook gently until the vegetables are cooked and dry.  Then remove from stove to cool.

Prepare the sauce.  Place the milk in a saucepan over low heat, dilute the flour in a little cold milk and strain it into the milk, stirring all the time. Add the bay leaf, salt pepper and nutmeg.  Keep on stirring until the sauce thickens and bubbles and remove from the fire to cool and discard the bay leaf.   Then fold in the grated cheese, and the beaten eggs.

Fold the sauce into the spinach mixture, stirring gently until well combined. Taste and add more salt, pepper and nutmeg, if necessary.

Prepare the cake tin.   Drape ten, lavishly buttered, phyllo pastry sheets over the buttered tin, in order to cover it completely, and allowing parts of the pastry hanging over the sides.   Place half the filling and sprinkle the feta cubes, evenly, over.  Then add the remaining filling and fold the phyllo sheets neatly over, brushing each with melted butter.   Finally, make two small slashes, crosswise, on the pastry covering the funnel, and buttering each pastry piece, fold it over the filling.  Drape the last two pastry sheets over the filling, around the funnel, brush with melted butter and bake in an oven preheated to 180 C (350 F) for 40 -50 minutes.

Remove from cake tin and serve as a first dish or as a main dish with a salad of your choice.

                                         

                                              STUFFED MUSHROOMS
                                          

Always a treat!

500 g (1 lb) large Portobello or any other white mushrooms stalks removed and reserved

Stuffing

90 g (3 oz) bread, crusts removed

1 garlic clove, peeled

2 tbsp brandy or rum

2 eggs

150 g (5 oz)) San Mihalis or Parmesan, grated

2-3 tbsp duxelles, see recipe below

3-4 marjoram leaves, chopped

 Duxelles

250 g (8 oz) mushrooms stalks and a few caps, chopped

1 clove garlic

1 onion, grated

2 tbsp olive oil, or

1 tbsp butter and 1 tbsp olive oil

Salt and pepper

1 tbsp parsley

First prepare the duxelles.  Sauté the onion in olive oil, or butter and olive oil, until transparent, add the garlic and mushrooms and cook, stirring constantly until the mixture is dry. Then add the seasoning and parsley, simmer 1-2 minutes more, discard the garlic and set the duxelles aside.*

For the stuffing put the bread in a food processor with all the other ingredients, reserving 3-4 tbsp cheese for later.   Taste for seasoning and adjust with salt and pepper, if necessary.

   

Wipe the mushroom caps, arrange them on an ovenproof dish brushed with olive oil and sprinkle with salt and pepper. Stuff them with the filling, brush with olive oil and sprinkle with the remaining cheese.    Bake the mushrooms in an oven preheated to 190 C (375F) for 15-20 minutes.

*Spoon the leftover duxelles in a jar, cover and store in the refrigerator or in the freezer.  Very useful for sauces, stews or stuffed mushrooms!

                           TOMATOES AND PEPPERS STUFFED WITH RICE

A traditional summer dish.

                                        

6 large, ripe but firm tomatoes

6 multicoloured peppers, (2 green, 2 yellow, 2 red)

Salt and sugar

250 ml (1 cup) olive oil

Stuffing:

2 large onions, grated

2 garlic cloves, peeled and crushed (optional)

500 g (1 lb) aubergine, peeled and cubed

150 g (12 tbsp) or more short grain rice

4 tbsp parsley, finely chopped

2 tbsp mint, finely chopped

2 tbsp currants

2 tbsp pine nuts, lightly roasted

The flesh of three of the tomatoes, finely chopped

Sugar to taste

3 medium-sized potatoes, peeled cut in eights

Salt and freshly ground black pepper

Cut a slice from the top of each tomato, sprinkle the inside with a little salt and overturn to drain.  Reserve the slices.  Chop half the tomato flesh, blend the remaining half into pulp, and reserve for further use.

Cut a slice from the stem side of each pepper and reserve. Discard the seeds and the thick parts of each pepper and sprinkle with a little salt.

For the stuffing, sauté the onion and garlic (if using) in 3 tbsp olive oil until soft, add the eggplant and cook 5 minutes more.   Add the rice, pine nuts, currants, chopped tomatoes and herbs.  Season with salt, pepper and sugar and simmer gently for 5-7 minutes.   Taste for seasoning and correct if necessary.

 

Sprinkle the inside of each tomato with salt and a little sugar.  Stuff the tomatoes and the peppers with the above mixture, cover with the reserved lids and arrange them in a baking dish that holds them snugly.  Also, season the potatoes with salt and pepper and tuck them between the stuffed vegetables.  Mix the tomato pulp and olive oil with a little salt and sugar and pour it over the potatoes and around the stuffed vegetables.

Bake in a moderate oven, preheated to 190 C (375 F) for about an hour or until the rice and vegetables are tender.  Adding a little water, if necessary.   Serve at room temperature. 

                               

                              STUFFED TOMATOES WITH MINCED MEAT

A popular Greek dish.
                             

12 large tomatoes

Salt and sugar to taste

2 tbsp or more dried breadcrumbs

1-2 tbsp butter

Stuffing:

500 g (1 lb) mince beef or veal

2 tbsp butter or olive oil

1 onion, grated

2 small eggplants peeled and cubed

125 ml (½ cup) wine

1 cup or more, finely chopped tomatoes

100 g (about 1 cup) short-grain rice

3 tbsp parsley finely chopped

Nutmeg, salt and pepper to taste

Proceed with the tomatoes as mentioned in the above recipe.  Finely chop 1/3 of the tomato flesh, blend the remaining 2/3 to a pulp, and reserve.

Sauté the onion in butter or olive oil, until soft.  Add the ground meat and stir until it changes colour and crumbles, then stir in the eggplant cubes and season with salt, pepper and nutmeg.  Cook for 5 minutes, add the rice and stir, then pour in the wine.  When the alcohol has evaporated after 2-3  minutes add the chopped tomato and the sugar and stir and simmer for a few seconds longer.  Taste for seasoning and adjust with salt, pepper, nutmeg and sugar, if necessary.  Cool.

Stuff the tomatoes with the filling, cover with their lids and arrange them in a baking dish.  Drizzle each tomato with melted butter or olive oil and sprinkle with dried breadcrumbs. Pour the reserved tomato pulp in the baking dish and season with a little salt and sugar.  Bake the tomatoes in a moderate oven, preheated to180 C (350 F) for about 1½ hours.

Variation:   You could bake the tomatoes for 1 hour and discard the tops.  Cover the top of each tomato with 1 tbsp thick béchamel sauce, sprinkle with a little grated kephalotyri or Parmesan and bake for 30 minutes more, until golden brown.

                          SQUID STUFFED WITH MUSHROOMS AND RICE

This is a superb recipe that differs from the traditional one, by adding mushrooms to the stuffing.

1½ kg (3 lbs) small squid, cleaned and washed, tentacles separated and chopped

60 ml (about ¼ cup) dry white wine

Stuffing:

62 ml (¼ cup) olive oil

1 onion, grated

1-2 cloves garlic, finely chopped

250 g (½ lb) fresh mushrooms, chopped

1 liqueur glass Metaxa brandy

Salt and pepper and

1/8 tsp Cayenne pepper

Squid tentacles

60 g (2 oz) long grain rice

½ cup rice

1-2 tbsp pine nuts, toasted

1 tbsp parsley, chopped

½ tbsp tomato paste, diluted in

125 ml (½ cup) dry white wine

250 ml (1 cup) water

 Simmer the squid, both sacs and tentacles in wine for 3 minutes, so that they shrink a little, and reserve.

Sauté the onion and garlic in olive oil, add the chopped mushrooms stir and cook for 5 minutes.  sprinkle with salt, pepper and Cayenne pepper, drizzle with brandy and simmer until almost cooked.  Add the rice, the squid tentacles, the pine nuts and chopped parsley and stir until well combined. Taste and add some more salt and pepper if necessary

Stuff the sacs half full with the above mixture and secure the opening with toothpicks. You might not need all the stuffing.  Lay the stuffed squid, in a single layer, in a large, shallow saucepan and pour in the tomato paste and wine mixture and the water.  Cover with baking parchment and the lid and cook for 45 minutes until the squids are tender. Discard the toothpicks.

Meanwhile, cook the remaining stuffing with a little water until the rice is cooked.  Serve the squid with extra stuffing and a zesty green salad.

                                                TARAMASALATA

 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

                                                               

          

            SMALL CHEESE PIES MADE WITH TYROKAFTERI – A SPICY FETA DIP

 A delicious cheesy hors d’oeuvre.

240 g (8 oz) anthotyro or ricotta

30 g (1 oz) feta

3 tbsp cream cheese

2 eggs, whipped

1 cup chopped mint

Freshly ground black pepper to taste

¼ tsp Cayenne pepper

1 packet phyllo pastry

Olive oil for brushing over the pastry sheets
Sesame seeds

Preheat oven to 180 C (350 F).  Crumble the feta with a fork and place in a large bowl. Add the anthotyro, the cream cheese, the eggs, mint and black and Cayenne peppers, blend very well together and refrigerate, covered, overnight.

Spread a sheet of phyllo, brush all over with olive oil and cut into 4 equal strips, lengthwise.   Place on the top of each strip 1½ tsp of the cheesy mixture.  Start folding into small triangles.  Continue folding until all the filling has been used, you might not need all the pastry.

Place the small cheese pies on a tin lined with baking parchment, brush with olive oil, sprinkle with sesame seeds and bake until crisp and golden.   Serve hot.

           

                                  CARROT AND PARSLEY BREADSTICKS

I wish to thank OliveTomato for this lovely recipe and photo. 

2 cups self-rising flour

½ tsp salt

125 ml (½ cup) olive oil

79 ml (1/3 cup) white wine

135 g (4½ oz) grated carrot

2-3 tbsp chopped parsley

Preheat over to 180 C (350 F).  Mix flour and salt  Add the olive oil and wine and mix thoroughly using a pastry hook for 2-3 minutes.  Add the carrot and parsley and mix with a spoon.

Roll the dough into thin cylinders, on a floured board,   Bake on a tin, line with baking parchment for 25-30  minutes.  Do not overcook.  Place on a rack to cool and store in a biscuit tin.

                                               

                                                   S O U V L A K I A

This is a very popular Greek dish.

1½ kg (3 lb) lean lamb, fillet of veal, or lean pork cut into 2.5 cm (1 inch) cubes

1 green and 1 red peppers, trimmed and cut in eighths

Bay leaves

Marinade:

2 onions, grated

1-2 tbsp olive oil

2 small tomatoes, grated

Freshly ground black pepper

(Combine all the ingredients together)

Salt according to taste

1 tsp oregano, preferably fresh

Marinate the meat cubes. cover and refrigerate for at least 4 hours.  Thread 5-6 meat cubes on skewers alternately with the green and red peppers and bay leaves.

Grill 12 cm (about 5 in) away from the fire, turning the skewers occasionally until the meat is done to your taste. (10-15 minutes).  Cooking time depends on the heat of the barbecue or grill.   They should be cooked through, but they should not be dry.

Sprinkle with salt and oregano and serve immediately with pitta bread, tzatziki and a Greek salad

                                       TRADITIONAL T Z A T Z I K I

This well-known yoghurt and garlic dip can also be used as a salad dressing

400 g (2 tubs) Greek strained yoghurt

½ cucumber, peeled, seeded and finely grated

1 carrot, peeled and finely grated

1-2 garlic cloves, squashed

25 g (½ cup) parsley

½ tbsp finely chopped mint

Salt and pepper to taste

1-2 tbsp olive oil or more, if preferred

Paprika or Cayenne pepper

Combine the first 7 ingredients together and stir in half the olive oil.  Place the tzatziki in a serving bowl, sprinkle with the remaining olive oil, and dust with paprika or Cayenne pepper and serve.

                                             CAPER DIP FROM SYROS

                       

2 medium potatoes, boiled

1 cup capers, soaked and rinsed, to remove the salt, and drained

2 boiled egg yolks

1 tsp bland mustard or more

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 heaped tbsp chopped parsley

Blend the first four ingredients together until smooth.  Stir in the olive oil and the lemon juice, and taste for seasoning and add salt and more lemon juice if necessary.  Arrange in a bowl. sprinkle with parsley and refrigerate. Serve this dip with carrot and cucumber sticks and small pieces of bread.

 Variation: You may substitute the capers with 50 g (1 cup) chopped parsley or dill or mint.

                        VINE LEAVES PACKED WITH RICE AND GREENERY

                                               

 This is a lovely vegetarian dish.

About 70 vine leaves (fresh, frozen, or packed in brine)

125 ml (½ cup) olive oil

500 ml (2 cups) water

2-3 tbsp lemon juice

Stuffing:

1 large onion, chopped

3 cups spring onions including green parts, chopped

1 cup chopped parsley

2 tbsp dill, chopped

450 g (15 oz)) Carolina rice

80 ml (1/3 cup) olive oil

Salt and freshly ground black pepper to taste

30 ml (2 tbsp) lemon juice

If the vine leaves are fresh, blanch few at a time, and strain.  Vine leaves packed in brine should be washed very well to remove the salt, and of course, de-freeze the frozen vine leaves before using.

Mix all the ingredients for the stuffing together.

Lay the vine leaves, a few at a time, on a flat surface, shiny side down.   Place a teaspoon of stuffing on each leaf, fold the sides to hide the filling and roll up lightly.

Line the bottom of a saucepan with vine leaves and arrange the dolmathes on top, in layers.   Pour over the lemon juice, olive oil and water and sprinkle with salt and pepper.    Place a plate on top and press down. Cover the saucepan and cook gently for about ½ hour adding more water if necessary.    Do not overcook.     Stuffed vine leaves can be frozen raw if you like.

Serve cold with a drink of your choice.

                                                   

                                        CUSTARD CREAM PIE

This is a traditional Greek dessert.  The custard can be, alternatively, flavoured with either orange or tangerine peel or a vanilla pod.

10 sheets phyllo pastry

250 ml (1 cup) hot, melted butter

Syrup:

600 g (3 cups) sugar

500 ml (2 cups) water

Custard:

1 litre (4 cups) milk

A piece of lemon peel

5 eggs

200 g (1 cup) sugar

100 g (2/3 cup) finely ground semolina

A little salt

2 tbsp of butter

First, prepare the syrup.  Boil the sugar and water together for 10 minutes and set aside to cool.

In a large saucepan, heat the milk with the lemon peel, and keep warm.  Beat the eggs and sugar in a mixer, until almost doubled in bulk.  Lower the speed, add the semolina and 2 ladlefuls of warm milk, and beat for 2 minutes more.  Pour the egg mixture into the saucepan with the warm milk and simmer gently, until the custard thickens, stirring constantly with a wooden spoon.  Remove the custard from the heat, stir in 2 tbsp butter, and set aside to cool completely.

Butter a 32 cm x 20 cm (12 in. x 8 in.) baking tin and line it with 5 sheets of phyllo pastry, brushing each sheet, liberally, with melted butter.  Pour over the cool custard, trim the overhanging pastry and fold it over. Cover with the remaining phyllo sheets, again brushing each sheet generously with hot butter, and tuck them neatly into the sides of the baking tin.

 

With a sharp knife make parallel slits on top of the pastry, to allow the pie to breathe. Heat the remaining butter to the sizzling point and pour it evenly over the pie and bake in an oven preheated to 190 C (375 F), for 30 minutes, or until golden brown.  Remove the hot custard cream pie from the oven and pour the cool syrup over.  Cut into portions, while still warm, and serve immediately.

                                    

                                             ZENA’S JAM TART

                                      

This is an excellent Pasta Frolla, as this tart is called in the Ionian islands.

210 g (7 oz) butter, softened

260 g (2 cups) plain flour

2 level tsp baking powder

1/3 cup semolina

An ample 66 g (1/3 cup) sugar

1 egg

Pinch of salt

62 ½ ml (¼ cup) brandy

500 g (1 lb) jam, preferably apricot

Mix all the ingredients together (except the jam) and knead until a soft, pliable dough is formed.

Roll out 2/3 of the dough and line a 30 cm (12 inch) buttered tart dish and spread thickly and evenly with jam.   Then roll fine pencil-sized cylinders with the remaining dough and form a lattice pattern on the top of the jam.

Bake in a moderately hot oven, preheated to 180 C (190 F) for about 40-45 minutes or until the pastry is crisp and golden.   Cut into wedges and serve.

                                                FRUIT SALAD

Before Garnishing With Figs, Walnuts and Mint

One can prepare salad fruit salad with any fruits available.

1 melon, peeled, seeded and cubed
1 thick slice watermelon, seeded and cubed

2 cups seedless grapes

4 pears, peeled cored and, cubed

The juice and grated rind of 1 orange mixed with

The juice ¼ a lemon  

The rind of ½ a lemon and

2 tbsp honey

Garnish:

2 figs peeled and quartered

½ cup walnuts coarsely chopped

2 sprigs of mint

Mix the first four ingredients together, sprinkle with orange/lemon/honey mixture and lightly toss together.   Arrange in an iced bowl and garnish with figs, walnuts and sprigs of mint.    

By Giovan-Battista Ruoppolo