SEVERAL RECIPES FOR INTERESTING DISHES

 

                        

 

 

                                              BABY POTATO SALAD

1 k (2 lb) baby potatoes, thoroughly washed and boiled in salted water and sliced unpeeled

1 celery stalk, threaded and finely chopped

½ cup parsley

½ cup roasted red peppers, finely chopped

Dressing:

125 ml (½ cup) olive oil

1 tbsp lemon juice

1 tbsp vinegar

1 tbsp mustard with honey

Salt and freshly ground black pepper to taste

(Mix all the dressing ingredients  well together)

 

Place the hot potatoes in a salad bowl with the celery, parsley, red peppers, pour the    dressing evenly over and toss gently but thoroughly before serving.

 

 

                                   MEAT PATTIES WITH MUSTARD SAUCE

1 kg (2 lb) minced veal

2 thick slices of bread, soaked in wine and squeezed dry

 

1 onion, peeled and finely chopped and

2 garlic cloves, peeled and minced both sautéed in

2 tbsp olive oil  

 

½ cup chopped parsley

Salt and pepper to taste

 

Mustard Sauce:

½ cup homemade mustard

1/8 cup honey

1/8 cup mayonnaise

1 tbsp ketchup

1  tsp lemon juice

1 tsp Worcestershire sauce

(Mix everything well together)

 

Place the minced meat in a bowl with the bread, onion, garlic parsley, and salt and pepper to taste.  Mix thoroughly together until the mixture is well combined.  Shape patties and place on a tin lined with buttered baking parchment and bake in an oven preheated to 180 C (350 F) for 15 minutes or until the patties are completely cooked.  Serve with the mustard sauce and a green salad.

 

 

                                        

                                                       CUSTARD PIE

1 packet phyllo pastry, separated

Melted butter

 

Custard:

5 cups milk

1 cup sugar

Pinch of salt

2 vanillas

Lemon zest

1 cup semolinas

1 tbsp butter

 

First prepare the custard.  Heat the milk with the sugar, salt, vanilla, lemon zest.  Pour in the semolina and simmer, stirring until the mixture bubbles into a custard.  Stir in the butter, remove from the heat and set aside to cool.  Taste and add more sugar. Lemon zest etc. 

 

Line a buttered Pyrex dish with 5 sheets of phyllo pastry, brushing each sheet with butter.  Spoon in the filling and even the surface with a wet spatula. Cover with the remaining buttered sheets, cutting off the excess and tuck the pastry neatly into the sides of the dish.  Brush lavishly with butter and bake in an oven preheated to 180 C (350 F) for 40 minutes or until the pastry is crisp and golden.     

 

 

                                                       OLIVE BREAD

1 kg (2 lb) plain flour

2 tbsp dried yeast

1 tbsp sugar

Salt to taste

1 cup of pitted olives

1 cup of finely chopped onions

4 mint leaves, finely chopped

 

Place the dry yeast with the sugar and enough warm water until it starts reacting.  Put the flour in a bowl and pour the yeast mixture over and knead for 5 minutes, adding more water if necessary.  Cover the bowl with cling film and place in a warm oven until doubled in bulk.

 

Meanwhile, punch the dough down and add the onions, olives, salt and mint.  Shape into a loaf, cover with cling film and a small blanket and allow to prove until doubled in bulk.

 

Preheat the oventom180 C (350 F) and bake the loaf for 50 minutes or until it becomes crisp and light brown in colour.     

                                            CHEESE AND ONION PIE

You could use bechamel sauce instead of yogurt.

Pastry:

150 g (5 oz) whole wheat flour

150 g (5 oz) plain flour

Pinch of salt

1 tsp mustard powder

150 g (5 oz) butter, cubed

1 egg

Just enough water to form a soft, pliable dough

(Mix everything well together) 

2 tbsp dried bread crumbs for sprinkling over the pastry before adding the filling

Filling:

500 g (1 lb) feta soaked in water to remove excess salt

250 g (1/2 lb) anthotyro

2-3 tbsp kephalotyri, Parmesan or Cheddar grated

1 large onion, peeled and finely grated

4 eggs

200 g (1 tub) Greek yogurt

Salt, freshly ground black pepper and grated nutmeg to taste

In a large bowl, crumble the feta and anthotyro and stir in the grated cheese and onion.  Whip the eggs with the yogurt, nutmeg and freshly ground black pepper and stir until well combined.  Taste for seasoning and add more salt, pepper and nutmeg if necessary.  You could add a small amount of chopped herbs. like mint, marjoram and thyme.  

Preheat the oven to 180 C (350 F),  Roll out the pastry sheets, one larger than the other.  Line a buttered baking tin with the larger pastry sheet, sprinkle evenly with breadcrumbs, spoon the filling over and even the surface.  Cover with the second pastry sheet and join the two sheets attractively together.  Score the top of the pie into portions and bake for 45 minutes to 1 hour.