GREEK KEFTEDAKIA IN WHITE WINE SAUCE AND KRITHARAKI or ORZO
Ingredients
500 gr minced meat, breadcrumbs or 4 slices of white bread, 50 ml milk, 65 ml white wine, 250 ml cream, ½ baking powder, 1 egg, 3 cloves of garlic, 1 onion, 6 tablespoons flour for the sauce and extra flour for the balls in the baking rolls, 2 teaspoons oregano, ½ teaspoon red paprika, salt, pepper, 2 beef stock cubes, 600 ml water and olive oil.
Preparation
Finely chop the garlic, keeping 2 cloves aside. Cut the crusts off the bread. Moisten the bread and squeeze the moisture back out. Take a bowl and mix the minced meat, bread, garlic clove, onion, 15 ml wine, oregano, salt, pepper, egg, paprika, milk and backing powder together in the bowl and mix well. each other. Place the minced meat in the refrigerator for 30 minutes. Then turn the minced meat in a meatball roll up to an oblong shape or just like a flat meatball, run it through the boom and set it aside for baking later. Take a pan with a high rim and add the olive oil quite a bit and let it heat up well. Fry the keftedakia in the olive oil and fry it brown on all sides. They don’t have to be cooked yet. Remove them from the pan. Dissolve the stock cubes in 600 ml of water. Set them aside for later. In the same pan, add some olive oil and fry the garlic cloves (I didn’t need to add another onion to the sauce at this stage). Add 6 tablespoons of flour and let it simmer. Now add the wine little by little and then the stock little by little, making sure the sauce is well bound and without lumps. Add the cream, salt and pepper and some extra oregano. Lower the keftedakia into the sauce and let it simmer until the keftedakia are ready and the sauce has thickened. Tasty.
SALANTOURMASI – FILLED ONIONS
Ingredients
General: 4 large onions. Filling: 1 yellow onion, 1/2 red pepper, 1 tomato, 25 grams flat parsley, 2 garlic cloves, 500 grams minced meat (pork and beef), 30 grams tomato paste, 1.5 teaspoons black pepper, 1 teaspoon paprika powder, 1 teaspoon of dried onions or onion powder, 3/4 teaspoon of salt, 1 teaspoon of oregano, 1 teaspoon of thyme. Sauce: quick sauce 300 ml cream, 500 ml tomato sauce (homemade coulis always better) is also possible with a ready package I took an Italian brand, 300 ml water, 2 teaspoons black pepper, 1 teaspoon salt, 1 herb cube of rice and pasta, 2 teaspoons oregano, thyme at will. For finishing: Feta.
How to prepare?
To start, take the 4 onions, peel them one by one and cut off the top and bottom of the onion. Take the onion in front of you and put it upright, cut the onion lengthwise. Put a pan on the fire and boil water. Place the onions in the boiling water and cook for 15 minutes with a lid on the pot. Meanwhile also preheat the oven to 220 ° C. Once the onions have boiled for 15 minutes, drain the onions and let them cool. Your onions are now also cooked.
Preparation of the filling: take the yellow onion and chop it very finely. Also cut the bell pepper very finely. Take the tomato, you only need the flesh of the tomato and cut very finely. Also cut the garlic cloves very fine. Take the flat parsley and shred it. Take a large mixing bowl and add all the finely cut parts to the bowl. Now also add the herbs and the tomato paste (be careful not to use the tomato coulis). Mix everything well and then add the meat. Now knead the minced meat well with the herbs. And this best with your hands, so you can mix everything together better. Separate the onions layer by layer. Take half an onion peel and fill with the minced meat, and put a second half over it, so you have a stuffed onion, repeat this until the minced meat is finished. Be careful not to oversize bulbs. Small balls so that you can put the onion on top of each other and form an oval onion, see photo above.
The sauce and now it goes quite quickly: if you have your own coulis, you will get a completely different taste than in a package, I made it with tomato sauce less sour with a lack of coulis. Take the water and the cream and put them in a saucepan and mix with a whisk. Then add the tomato sauce to the cream mixture, beat briefly with a beater so that everything is well mixed. Now add the herbs, be careful if you use the herb cube, only add it after boiling with all the herbs if you want more salt yourself. If your sauce tastes a bit too sour, add a dash of sugar to get the acid out of the sauce. Spices at will, more oregano … or other to your own taste of course. Allow to boil well, stirring occasionally to prevent the sauce from burning. I have used light cream then you have to bind the sauce a bit.
Put the sauce in an oven dish with a high rim, pour the sauce into the dish. Now gently slide the stuffed onions into the sauce. Cover the dish with aluminum foil and cook the onions in the oven for 30 minutes. After 30 minutes you take the dish out of the oven, remove the foil from the dish, crumble the feta over the dish and put the dish back in the oven for 10 minutes.
Serve the onions with Greek pasta: kritharaki or orzo in our shop. Finish your plate with chopped parsley and or crumbled feta.
GIOUVETSI
Ingredients
1/2 kilo veal or beef cut in servings (for those who like meat, add more), 1/3 cup of olive oil, 1 onion finely chopped, 1clove of garlic finely chopped, 1 cup of dry red wine (Nemea), 1 kilo ripe tomatoes, blended (or one can 500gr pummaro), 1 tablespoon tomato paste, 2 cups of water, salt, peper, 1 cinnamonstick of 1 theespoon of cinnamonpouder, 1 bay leaf, herbs for meatstew, 5 cups of hot water (add more when needed), 500 gr of large kritharaki (Greek pasta).
How to prepare?
Wash and peel the tomatoes en blend once cleaned. Wash and cut the meat in cubes. Heat the olive oil in a pan and sauté the meat on all sides untill brown. Now you can add the onion en sauté for a moment then add the garlic, bake until transparent. Add the wine now and cook until the alcohol is vaporated. Now you can add the salt, pepper, cinnamon, bay leaf, meatstew spice, tomato paste, fresh tomatoes or the can tomatoes and the 2 cups of water. Bring it to the boil now, cover the pot with a lit, to keep the moist in the meat. Let simmer for 1hour and 15 minutes or until meat is ready en tender.
Preheat the oven to 180*c or 350F and transport the stew to a ovendish. get the bay leaf, cinnamon (if stick) out of the dish and add the 5 cups of hot water. Add the pasta and cook for an other 20 minutes in the oven, stick once en a while. Add more water if nesessary ofcourse. Let to rest for an other 10 minutes and serve warm. Add some feta …
Kali Orexi !
PASTICCIO
Ingredients
1 tablespoon of olive oil, 1 onion finely chopped, 2 garlic cloves finely chopped, 450 grams of minced lam meat of a mixture of lam and other minced meat, 2 tablespoons tomato puree, 2 tablespoons of flower, 300 ml of chicken stock, salt, pepper, 1/2 teaspoon of cinnamon, 250 grams of pasta macaroni, 2 meaty tomatoes finely sliced, 300 ml of Greek yogurt, 2 eggs lightly beaten, pizzaherbs
Preparation
Preheat the oven on to 190° Celsius. Take a big and deep skillet and heat the olive oil in the pan. Bake the finely chopped onion and garlic and bake 5 minutes on a low temperature and stir. Put in the minced meat and bake by stirring with a wooden spoon, bake evenly. Add the 2 tablespoons of tomato puree, stir and add the flower to the dish. Bake for 1 minute and add the chicken stock to the dish. Let it simmer on a low heat, covered, for 25 minutes.
Meanwhile, put a pan of water and salt on the stove and boil the water, then add the pasta and let cook for 8-10 minutes.
Drain the pasta and add to the meat mixture. Stir so all ingredients are mixed together. Pore the mixture into a oven dish. Drapped the sliced tomato on top of the mixture. Take a bowl and stir the yogurt and eggs together. Cover the dish evenly with the yogurt mixture. Bake in the oven for over 50 minutes until it is golden brown and bubbly. Serve immediately.
Kali Orexi !
OLIVE – FETA BURGERS WITH STIR FRIED VEGGIES
Ingredients
250 grams of minced meat, 250 gram of minced lam meat, 1 ei, 2 tablespoons of breadcrumbs, salt, pepper,3 tablespoons of olive oil, 6 sprigs of thyme, 3 tablespoons of olives without the pit, 125 grams of feta cheese, 2 courgettes, and 2 small paprika’s in different colors.
Preparation
Preheat the oven on 150° Celsius. Knead the meats with the egg en the breadcrumbs. Kneads well and season, with pepper and salt. Make 4 well formed hamburgers not to big. Heat the olive oil in a skilled and bake the hamburger for 5-6 minutes, turn several times. Wash the thyme and remove the thyme of the sprigs. Chop the black olives fine. Crumble the feta cheese in a bowl. Mix the feta with olives and thyme. I also add some oregano.
Take a oven dish and grease it with olive oil add the hamburgers to the dish. Drape the hamburgers with the feta mixture. Bake the burgers in the oven for 12-15 minutes.
Clean the courgettes and scrape in thin ribbons. Cut the paprika in to two remove all seeds. Cut them in fine long strips. Heat olive oil in a skillet and bake the courgettes ribbons and the paprika until they are done. It takes about 10 minutes, season with pepper, salt , thyme and oregano. Stir well. Serve on a plate together with the hamburger. You can serve is with Greek pasta and hot- tomato sauce.
GREEK MINCED MEAT DISH WITH FETA
Ingredients
1 onion, 1 clove of garlic, 1 red paprika, 2 tablespoons of olive oil, 600 grams of minced meat, 2 tablespoons of tomato puree, 300 grams of chickpeas (you can replace with corn) 1/2 bundle of parsley, 200 grams of feta, 1 cube of stock meat, oregano, chili flakes, 150 ml water, 100 ml white wine.
Preparation
Peal the union and chop finely, the same with the garlic. Cut the paprika in to half and remove all seeds. Wash them and cut into fine strips. Heat the olive oil in a wok or big skillet. Bake the meat. Season with pepper, salt and oregano. Take an other pan and stir fry the onion, garlic and paprika until done. Add to the meat mixture.Add the win, water and cube of stock Let simmer on low heat for 10 minutes.
Rince the chick peas with water and drain. Wash the parsley and chop rough. Add the chickpeas to the meat mixture and stir, let simmer for an other 5-10 minutes. Season with pepper and salt. Crumble the feta. Add the feta and parsley just before serving.
Serve with Greek bread or Greek Pasta.
SCAMPI SAGANAKI
Ingredients
One tin of peeled tomatoes or 5 meat tomatoes- One shallot- Muscat wine +- one shotglas – Pepper and Salt – Sugar – Cinnamon – schrimps six big schrimps per person – Feta cheese (Greek goatcheese) – Dried thyme – for decoration one tomato and fresh parsley
Preparation
Cut the shallot. Brown the shallot in a pan with some butter. Add the canned tomatoes or diced meat tomatoes to the browned shallot. Pore some Muscat wine into the tomatoes (not too much should not dominate). Season with salt and pepper. Add a pinch of cinnamon. Ad a teaspoon of sugar,to soften the sour taste of canned tomatoes. Let simmer for about 20 min.
Then add the prawns, which were cleaned, into the pan until they are pink. Take of the heat. Divide the prawns and the sauce in separate small dishes.
Cut the feta into small dices and divide them over the oven dishes. Now put the oven dishes in the oven preheated at 180°C, until the feta has melted. Serve immediately, before serving, decorate with some chopped parsley and small diced tomatoes. Sprinkle some dried thyme on plates
COD WITH OUZO AND DILL SAUCE
Ingredients
Four slices of cod – water – fish stock paste- 250 ml cream – fresh dill – one shot glass of Ouzo (traditional Greek anise liquor)- Greek pasta or tagliatelle – grey shrimp and finely cut tomato for decoration.
Preparation
Place the cod steaks in a boiling pan. Add water until halfway up the height of the slices. Add one-tablespoon fish stock paste. Simmer until the cod is cooked. Add a shot glass of ouzo, and add 250 ml cream, let thicken.
If the sauce is too smooth, you can bind with a little cornstarch. Taste and season with peper en salt and if necessary add ouzo, at you own taste.
Cook the Greek pasta or tagliatelle. Add the fresh dill to the sauce. To present the dish. At first hand put the Greek pasta of Tagliatelle in the bottom of you deep plate. On top of the pasta, present a cod steak. Pour some of the sauce over the cod steak; make sure you have enough to eat your pasta with.
Decorate the plate with some grey shrimp and chopped tomato.
STUFFED SWEET PEPPERS WITH FETA AND HERBAL CHEESE
Ingredients
Preparations
SPANAKOPITA
Ingredients
Filo dough (Kanaki) frozendepartment of from the fresh department of the store. – Greek feta cheese – fresh spinach – salt – spring onion (one) – dill – one egg
Preparations
Wash and drain the spinach. Massage the salt into the spinach while draining the juice from the spinach. Cut the spring onion finely. Finely chop the fresh dill.
Put a little olive oil in a pan and cook the spring onion until tender, lightly brown, add the spinach to the onions. Remove the pipe spinach form the pan when there is no water left in the pan. Remove the spinach from the pan and let cool.Crush the feta and add the cooled spinach to the feta, add an egg to make it creamy.
Fold the filo dough open but keep it moist with a damp cloth. This way the dough won’t dry out. You can make triangles of one oven dish. In case of an oven dish: Put 4 sheets filo pastry in a with oil covered dish. Fill the filo pastry with feta-spinach mixture. Then cover again with a layer of 4 pastry leaves. Press well. Cut the dough already in eight or ten equal parts.
Place the dish in a preheated oven of 180 ° c and bake in the oven until the dough is golden brown. If you want triangles: place 4 layers of filo open, cut into long strips fill a little of the mixture in the dough and fold it over so you get triangles, you may fold to 2 times. Seal the sides with a little bit of olive oil. And bake in the oven the same way as the oven dish.
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