tag:blogger.com,1999:blog-78762218601292262112024-03-19T05:16:06.387+02:00Recipes from StellaUnknownnoreply@blogger.comBlogger69125tag:blogger.com,1999:blog-7876221860129226211.post-20582518053271475072010-11-12T04:16:00.004+02:002010-11-19T02:29:48.636+02:00Soutzoukakia (Meatballs in tomato sauce) by Granny Despina<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdW6KIUMS5ZJx0C46rpT2U_ghAzAkSQfsQ_kgqBX_uqS7Q8p1VeGVQ2Hq7uYEN5k-bPX9rmLWW8vWi1_3q3HHSfbI5I6CnEqKhlYMEZmjH8h7ZtxKSPKxqUV9ZCj5iM03hZ5yOOiz2AD1P/s1600-h/soutzoukakia.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5387692411236429218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdW6KIUMS5ZJx0C46rpT2U_ghAzAkSQfsQ_kgqBX_uqS7Q8p1VeGVQ2Hq7uYEN5k-bPX9rmLWW8vWi1_3q3HHSfbI5I6CnEqKhlYMEZmjH8h7ZtxKSPKxqUV9ZCj5iM03hZ5yOOiz2AD1P/s320/soutzoukakia.jpg" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
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Preparation time: 30 minutes<br />
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Frying time: 30 minutes<br />
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Cooking time: 30 minutes<br />
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Ingredients:<br />
<br />
1 kilo </span><span class="fullpost">minced </span><span class="fullpost">beef <br />
2 cloves of minced garlic</span><br />
<span class="fullpost">1 large finely chopped white onion (blended if possible together with the garlic)<br />
1/2 cup bread crumbs<br />
1 egg<br />
2 table spoons ground cumin<br />
1/2 cup finely chopped parsley</span><br />
<span class="fullpost">1 tea spoon dried Basil </span><br />
<span class="fullpost">1 tea spoon Baking Powder</span><br />
<span class="fullpost">1 tea spoon Cinnamon Powder<br />
1 cup of virgin olive oil for frying<br />
salt and pepper<br />
flour<br />
<br />
For the Sauce:<br />
<br />
1 big white onion grated<br />
4 cloves of garlic minced<br />
4 cups of blented tomato<br />
2 table spoons ground cumin<br />
1/2 cup dry red wine<br />
1/4 cup virgin olive oil<br />
1 big cinnamon stick </span><br />
<span class="fullpost">1 bay leaf</span><br />
<span class="fullpost"> salt and pepper<br />
<br />
1. In a large bowl mix bread crumbs with the minced beef and the rest of the ingredients. Knead the mixture with your hands to blend well and let it rest in the fridge for an hour. </span><br />
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2. Mould the mixture into little oblong shapes, dredge lightly in some flour and fry them off in hot olive oil. When cooked set aside in a dish that was layered with kitchen paper to absorve excess oil and reserve.<br />
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3. When all the soutzoukakia are fried and set asite then in another casserole, add the olive oil and when warm add along the onions and garlic and saute for a while until the onions have softened or golden brown. Reduce the fire and add the red dry wine and poor in the blended tomatoes, cinnamon stick, bay leaf the ground cumin and when the sauce starts boiling reduce fire to medium and simmer until the tomatoe sauce has thickened.<br />
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4. When thickened add the soutzoukakia into the tomatoe sauce and carefully with a wooden spoon arrange them in the casserole so that all meat balls are coated in the sauce and turn off the fire.<br />
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5. They can be served with mushed potatoes or rice and Greek salad or boiled vegetables.</span><br />
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<span class="fullpost">Kali sas oreksi!!!!!!!!!!!!!</span>Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-19545739839171023822010-11-05T01:05:00.001+02:002010-11-19T02:31:27.007+02:00MELITZANOSALATA / EGGPLANT SALAD (Cyprus recipe)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgct21BySFrU-Y8PNPU-30bvKBKzJ6PIMdYeG1bw-GIFfS-CywXjDh-K3pETtuxIxxgSOA0iT-wvPIeeWWaee52B8nhFYHRpHLNsOz38WadjXjHHbIaM5y_Zm3lKQqJnIb3HLc0l4w1Hjtb/s1600/melitzanosalata.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgct21BySFrU-Y8PNPU-30bvKBKzJ6PIMdYeG1bw-GIFfS-CywXjDh-K3pETtuxIxxgSOA0iT-wvPIeeWWaee52B8nhFYHRpHLNsOz38WadjXjHHbIaM5y_Zm3lKQqJnIb3HLc0l4w1Hjtb/s1600/melitzanosalata.JPG" /></a></div><br />
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Prep Time: 50 minutes<br />
Cook Time: 40 minutes <br />
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<b>Ingredients:</b><br />
<br />
Four medium size eggplants/aubergines<br />
Three garlic cloves<br />
1/2 cup of virgin olive oil<br />
some salt and pepper <br />
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<b>Preparation:</b><br />
<br />
Put the eggplants in the oven, and cook until they feel very soft (about 40 minutes in a normal oven). Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl. If the eggplants are well done, the inside should come out very easily. Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is ready. Put in a fridge to cool and serve with sprinkled parsley. Eggplant salad (also called poor man's caviar) is eaten with pita breadStellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-39933196387976469412010-11-05T00:18:00.000+02:002010-11-05T00:18:54.691+02:00Cypriot wine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRY_x8afqqmu9x1cHJjIK_8JgxSbt87tmQx3qY1jbFt7TLlqKJG6SclTNJ36f1eiH31Lsv1knvyFLGZAu85lYOdKdc_OZSbtqJlDgqLb5O1cPSGvbRPEIFBpLuBnoFnr9p82x_c2t8ia0/s1600/wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRY_x8afqqmu9x1cHJjIK_8JgxSbt87tmQx3qY1jbFt7TLlqKJG6SclTNJ36f1eiH31Lsv1knvyFLGZAu85lYOdKdc_OZSbtqJlDgqLb5O1cPSGvbRPEIFBpLuBnoFnr9p82x_c2t8ia0/s1600/wine.jpg" /></a></div>Cyprus has been a vine-growing and wine-producing country for millennia. Internationally, it is best known for Commandaria wine. Most wine production remains based on a few varieties of local grapes such as Mavro and Xynisteri although international varieties are also cultivated.<br />
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<b>History</b><br />
<br />
The history of wine in Cyprus can be broken down into four distinct periods.<br />
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<b>Ancient</b><br />
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Hellenistic mosaics discovered in 1962 close to the city of Paphos depicting Dionysos, god of wine.<br />
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Exactly how far back wine production in Cyprus goes is unknown. Wine was being traded at least as early as 2300 BC, the date of a shipwreck (similar to the Kyrenia ship) carrying over 2,500 amphorae, discovered in 1999. Its origin and destination are unknown, but must have been along the trade route between Greece and Egypt.<br />
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More recently, two discoveries have put that date back by a few more years. The first was the discovery of a Bronze Age (2500-2000 BC) perfumery near the village of Pyrgos. Near this perfumery, an olive press, a winery, and copper smelting works were also discovered. Wine containers and even the seeds of grapes were unearthed.<br />
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The second discovery involved an intriguing sequence of events. Dr. Porphyrios Dikaios, a major figure in Cypriot archaeology and once curator of the Cyprus Museum, had carried out excavations on the outskirts of Erimi village between 1932 and 1935. During these excavations, several fragments of round flasks were unearthed (amongst other artefacts). These pottery fragments ended up in the stores of the Cyprus Museum still unwashed in wooden boxes. They were dated to the chalcolithic period (between 3500BC-3000BC). In 2005, well after Dr Dikaios’ death, the chemical signatures of 18 of these were examined by a team of Italian archaeologists led by Maria-Rosaria Belgiorno. Twelve of these showed traces of tartaric acid (a component of wine) proving that the 5,500-year-old vases were used for wine.<br />
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<b>Medieval to 1878</b><br />
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As expected, the history of wine on the island closely relates to its political and administrative history. During the Lusignan occupation, the island had close ties with the Crusader nations and especially the nobility of France. During this period, Commandaria wine won the Battle of the Wines, the first recorded wine tasting competition, which was staged by the French king Philip Augustus in the 13th century. The event was recorded in a poem by Henry d'Andeli in 1224.<br />
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During the Ottoman occupation of the island, wine production went into decline. This was attributed to two factors: Islamic tradition and heavy taxation. Indicative are reports written mainly by French and British travelers of the time; Cyrus Redding writes in 1851: the vine grower of Cyprus hides from his neighbour the amount of his vintage, and always buries part of his produce for concealment; the exactions of the government are so great, that his profit upon what he allows to be seen is too little to remunerate him for his loss in time and labour. The quality of the wine produced also lagged behind times with Samuel Baker referring to Cypriot wines in 1879 "It should be understood that no quality of Cyprus wines is suitable to the English palate".<br />
<br />
<b>1878-1980</b><br />
<br />
1878 marked the handover of the island form Ottoman rule to the British Empire. British occupation brought a revival in the winemaking industry. Taxation rules changed and the local cottage industry began to expand. 1844 saw the foundation of one of the largest wineries surviving to date, that of ETKO by the Hadjipavlou family. The Chaplin family (at Per Pedhi) was Hadjipavlou’s main competitor until the arrival of KEO a company formed by a group of prominent local businessmen. KEO bought the Chaplin winery in 1928. In 1943, following a strike, a breakaway of trade union members from ETKO created a cooperative, LOEL. In 1947 the vine-growers themselves created SODAP, a co-operative to "protect the rights of the growers". These "big four" wine producers (a term widely used to refer to KEO, ETKO, SODAP and LOEL) dominated the industry scene and survive to date.<br />
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The first wave of expansion for Cypriot wines came with the misfortunes of the European viticulture sector. The phylloxera epidemic that affected mainland Europe in the late 19th century had destroyed the majority of wine producing vines. Cyprus, an island with strict quarantine controls managed to remain unaffected. As a consequence, demand for Cyprus grapes and wines coupled to the relatively high prices offered resulted in a mini boom for the industry. Further demand early in the early 20th century came from local consumption and from the regional forces of Britain and France in the Middle East. Cyprus produced quality cheap wine and spirits (mainly in the form of Cyprus brandy) and the big four companies prospered as a result.<br />
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The next big export product came in the form of Cyprus Sherry. It was first marketed by that name in 1937 and was exported mainly to northern Europe. By the 1960s, Britain was consuming 13.6 million litres of Cyprus wines, half the island's production, mostly as sweet sherry. A British market research study of fortified wines in 1978 showed Emva cream was the leading Cyprus sherry in terms of brand recognition, and second in that market only to Harveys' Bristol Cream. The island became the UK's third leading wine supplier behind France and Spain. A major factor was that Cyprus Sherry was more affordable than Spanish Sherry as British taxation favoured alcoholic beverages with an alcoholic content below the 15.5-18 percent bracket. This competitive advantage was lost a few years later with the re-banding of the alcohol content taxation. The fortified wine market also began to shrink as a whole due to a change in consumer taste and as a result Cyprus sherry sales in the UK fell from their peak in the early 1970s by some 65 percent by the mid 1980s. The final blow came when the EC ruled that as of January 1996 only fortified wine from Jerez could assume the title of sherry.<br />
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The other big market for Cyprus wine during the same period was the former Soviet bloc. Large volumes of low quality, mass produced, blended wines were sold to the eastern block with the cooperative wine producers (LOEL and SODAP) taking the lion’s share. This market began to dry up in the 1980s and vanished altogether with the fall of communism. Indicative of the industry's mass production tactics comes in a report by The Times in 1968 commenting on "the end of an underwater pipeline off the coast of Limassol linking to tankers taking on not gas or oil but wine - 100 tons an hour of it - destined for about 40 countries throughout the world.<br />
<br />
<b>1980 onwards</b><br />
<br />
In response to the challenges faced by the industry the Cyprus vine-products commission began efforts to overhaul the sector in order to help it survive under the new circumstances. Reforms were intended to improve the quality rather than quantity of wine. Three initiatives were launched:<br />
<br />
1. Firstly, new varieties of grapes were introduced and (financial) incentives given for their cultivation. The varieties introduced were considered more suitable for quality wine production intended for wines more palatable to overseas markets (than local grapes). Examples include grapes such as Cabernet Sauvignon, Cabernet Franc, Carignan Noir and Palomino (see complete table below).<br />
<br />
2. Secondly, incentives were given to create small regional wineries with a production capacity of 50,000 to 300,000 bottles per year. This intended to promote better quality wines by reducing the distance grapes travelled from vineyard to winery. The big four wineries were located in the large port cities of Limassol and Paphos so vine growers were forced to transport their harvest for miles in the summer heat. This had an effect on the quality of wine as the fermentation process had already begun during transport. The knock on effect of this incentive also helped maintain the village population in the vine cultivating regions.<br />
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3. Thirdly a new Appellation of Origin was launched in 2007.Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com1tag:blogger.com,1999:blog-7876221860129226211.post-14562255135404245622010-03-25T23:30:00.000+02:002010-03-25T23:30:26.250+02:00Mojito Cocktail<div id="articlebody"><div id="intro"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVCoD7u9aqj6g4CK9ExP0pibbZsDrqs52QaGhl3_afLNt2EhyLhabYYKUbTEqXnI3r55Jl76RInWh2yg9exasoNvCFjeqSyiRyfUmk9UZJrIF_r5YQdzymGb0Hsv985YHpkNR4Fr8DD3yE/s1600/mojito+coctail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVCoD7u9aqj6g4CK9ExP0pibbZsDrqs52QaGhl3_afLNt2EhyLhabYYKUbTEqXnI3r55Jl76RInWh2yg9exasoNvCFjeqSyiRyfUmk9UZJrIF_r5YQdzymGb0Hsv985YHpkNR4Fr8DD3yE/s320/mojito+coctail.jpg" /></a></div><br />
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The mojito was born in Havana, Cuba. There are many variations of the drink. This recipe calls for the five customary ingredients of mint, rum, powdered sugar, lime, and club soda. If you are throwing a Havana or Cuban theme party, plan on serving these fashionable yet traditional mojitos. <br />
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<b>Prep Time: </b>10 minutes<br />
<a name='more'></a><span class="duration"></span><br />
<h3 id="rI">Ingredients:</h3><ul><li class="ingredient">4 mint leaves </li>
<li class="ingredient">1 lime (for juicing) </li>
<li class="ingredient">1 teaspoon powdered sugar </li>
<li class="ingredient">2 ounces white rum </li>
<li class="ingredient">2 ounces club soda </li>
<li class="ingredient">1 sprig of mint (for garnishing) </li>
<li class="ingredient">crushed ice</li>
</ul><b>Preparation:</b><br />
<br />
There are countless recipes for the Mojito (pronounced moh-HEE-toh), but this version is for the one Hemingway himself enjoyed at the Mojito's place of birth: La Bodeguita del Medio in Havana, Cuba. If you are throwing a Cuban theme party (Havana night themed party), definitely plan on serving mojitos.<br />
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Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then <b>gently</b> smash the mint into the lime juice and sugar with a muddler (a long wooden device pictured below, though you can also use the back of a fork or spoon if one isn't available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSxq5g04AbEZ9POTQo8cjP6x4pXXeYIZXIWG7GknsR8wwBDb71r63R7cMUVi6i-45jlvSKasg0l7UBQ2b4ZEYRrpVdUnY4sietynWOS00Si1mduHxpgj4xyAY8vQY9pxZ4qSl1vVin8bF/s1600/mojito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSxq5g04AbEZ9POTQo8cjP6x4pXXeYIZXIWG7GknsR8wwBDb71r63R7cMUVi6i-45jlvSKasg0l7UBQ2b4ZEYRrpVdUnY4sietynWOS00Si1mduHxpgj4xyAY8vQY9pxZ4qSl1vVin8bF/s320/mojito.jpg" /></a></div><br />
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Garnish with a mint sprig.<br />
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What are you waiting for, go put on some Perez Prado mambo music and start making mojitos!<br />
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<b>Servings:</b> Makes one drink.</div></div>Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com3tag:blogger.com,1999:blog-7876221860129226211.post-26125157949170981662010-02-19T08:13:00.000+02:002010-02-19T08:13:19.331+02:00Kotopoulo sta Karvouna me Latholemono: Grilled Lemon Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0eLbsPIseXqqCGAjrVSe9T8vyPCmXqdO83JhQjJ_yEAHz4Uu69E0d6bL3-e2uLWY4EuZq8TksQaOahQH9XM8xCAeVsXe-JInbONPod8NN0YSK7IIOk74RR-8_AD499IfZVJG8CAHSFaZ/s1600-h/grilled+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0eLbsPIseXqqCGAjrVSe9T8vyPCmXqdO83JhQjJ_yEAHz4Uu69E0d6bL3-e2uLWY4EuZq8TksQaOahQH9XM8xCAeVsXe-JInbONPod8NN0YSK7IIOk74RR-8_AD499IfZVJG8CAHSFaZ/s320/grilled+chicken.jpg" /></a></div><br />
In Greek: κοτόπουλο στα κάρβουνα, pronounced koh-TOH-poo-loh stah KAR-voo-nah<br />
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Chicken seasoned with salt, pepper, and Greek oregano is cooked over the coals and basted with latholemono (oil and lemon sauce) for a fabulous dish that can only taste better when eaten with the hands. In addition to basting with and oil-lemon sauce, serve with lemon wedges for a last minute squeeze.<br />
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Prep Time: 15 minutes<br />
Cook Time: 20 minutes<br />
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<b>Ingredients:</b><br />
<br />
# 4 pounds of chicken, cut in large serving sized pieces<br />
# 2 teaspoons of salt<br />
# 1 teaspoon of pepper<br />
# 2 teaspoons of crushed Greek oregano (rigani)<br />
# juice of 2 lemons<br />
# 2/3 cup of olive oil<br />
# 2-3 lemons, cut in wedges<br />
<br />
<b>Preparation:</b><br />
<br />
Combine lemon juice and olive oil in blender and beat at high speed for several seconds until thick and creamy. Brush meat lightly with a little of the sauce.<br />
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In a small bowl, combine salt, pepper, and oregano. Lay chicken on a platter and sprinkle on both sides.<br />
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Heat meat rack 4-6 inches over red hot coals for a few minutes. Spread coals evenly and cook chicken for about 10 minutes on each side. Use tongs to turn frequently, basting often with the oil-lemon mixture. Test for doneness.<br />
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Serve with lemon wedges, and extra lemon wedges for hand cleaning.<br />
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<b>Yield:</b> Serves 4<br />
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Recipe quantities: To increase or decrease the recipe, figure on 1 pound of raw chicken per person.Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-87226303000860669102010-02-12T02:35:00.000+02:002010-02-12T02:35:20.699+02:00Arnaki Kleftiko: Bandit's Lamb<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsBHwJl2LZbRgkJMSYkWw21blHJo2-l36kI_ILSXHHZIdIMi7cMhowveHzB8jV_X_IM5iUVIX2YV6WKEyVUoY3YAPAZxg8GbW7mBPnKjPlMa3AM0-njklvviT-i9P-nYsOkKbqF6M8Ykn/s1600-h/kleftiko.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsBHwJl2LZbRgkJMSYkWw21blHJo2-l36kI_ILSXHHZIdIMi7cMhowveHzB8jV_X_IM5iUVIX2YV6WKEyVUoY3YAPAZxg8GbW7mBPnKjPlMa3AM0-njklvviT-i9P-nYsOkKbqF6M8Ykn/s320/kleftiko.jpg" /></a></div>In Greek: αρνάκι κλέφτικο, pronounced ahr-NAH-kee KLEF-tee-koh<br />
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This recipe is an adaptation of a dish fixed in the mountains by guerillas (bandits) who needed to cook without being seen. They placed the meat on coals in a hole, covered it up, and let it cook for up to 24 hours. No trace of any stolen animal, and no smell of cooking meat to give them away. If you don't like garlic, this might not be the dish for you.<br />
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Prep Time: 30 minutes<br />
<br />
Cook Time: 2 hours, 30 minutes<br />
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<b>Ingredients:</b><br />
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* 4 pound leg of lamb<br />
* 10-12 cloves of garlic, peeled<br />
* 6 ounces of cheese (kefalotyri, pecorino) cut in cubes<br />
* 1 tablespoon of olive oil<br />
* 4 pounds of roasting or baking potatoes, peeled, cut in half or quarters<br />
* 3 medium carrots, cut in chunks<br />
* 6 whole small onions<br />
* 3 bay leafs<br />
* sea salt<br />
* freshly ground black pepper<br />
* 4-5 sheets of parchment cooking paper<br />
* water<br />
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<b>Preparation:</b><br />
<br />
Preheat the oven to 480F (250C).<br />
<br />
Rub the lamb with a little olive oil, and sprinkle with salt and pepper to taste. With a sharp knife, pierce the lamb and insert a clove of garlic and a piece of cheese into each opening.<br />
<br />
Drizzle the potatoes and carrots with any remaining oil, season to taste with salt and pepper.<br />
<br />
On a clean work surface, spread out the parchment sheets and lay the lamb in the center, with the potatoes, onions, carrots and bay leafs. If there is any remaining cheese and/or garlic cloves, add as well. Close the parchment paper and secure well, tucking the sides underneath to make a packet.<br />
<br />
Fill a roasting pan 1/3 full of water, add the packet and cook for 2 hours 30 minutes, adding more water to the pan as needed to keep from getting dry.<br />
<br />
When done, lift the entire packet onto a serving platter, and cut open at the table to serve.<br />
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<b>Yield: </b>serves 4<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9IwThYmwzqkb1Vkv54r4selvFCD92tha5jrFT651ATNCupFhyphenhyphenu2bIhtVCMUcZfyJXY8eoOgmxdMuBCdJsVKgnCD_wl-yOjJjKkNRrKVzaEejsphHKipVcpM_mvFGo9FQ_g8ipcfwXp9O/s1600-h/Kleftiko+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9IwThYmwzqkb1Vkv54r4selvFCD92tha5jrFT651ATNCupFhyphenhyphenu2bIhtVCMUcZfyJXY8eoOgmxdMuBCdJsVKgnCD_wl-yOjJjKkNRrKVzaEejsphHKipVcpM_mvFGo9FQ_g8ipcfwXp9O/s320/Kleftiko+1.jpg" /></a></div><br />
<b>Alternate preparation: </b>Cut meat into serving size portions and wrap each portion, together with portion-size serving of potatoes, onions and carrots, individually. Set side by side in roasting pan to cook, and serve one packet to each plate.Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-3246567704827876502010-02-07T05:33:00.005+02:002010-02-07T05:45:28.835+02:00Grilled Lemon Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfVXJZQ56hFOlhm7Pa2q6AQvllBvmbV6sCGwgrYYijo7LS8FnB5bA7YPaw4nWiAWF6hkKMIByTCXF8kAkJijSk2y71RHrpEThRPRHDt7eaznCwbDwrEQLSeT_3yycXND6TFI4nNjU3OIG/s1600-h/grilled+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfVXJZQ56hFOlhm7Pa2q6AQvllBvmbV6sCGwgrYYijo7LS8FnB5bA7YPaw4nWiAWF6hkKMIByTCXF8kAkJijSk2y71RHrpEThRPRHDt7eaznCwbDwrEQLSeT_3yycXND6TFI4nNjU3OIG/s320/grilled+chicken.jpg" /></a></div>In Greek: κοτόπουλο στα κάρβουνα, pronounced koh-TOH-poo-loh stah KAR-voo-nah <br />
<br />
Chicken seasoned with salt, pepper, and Greek oregano is cooked over the coals and basted with latholemono (oil and lemon sauce) for a fabulous dish that can only taste better when eaten with the hands. In addition to basting with and oil-lemon sauce, serve with lemon wedges for a last minute squeeze.<br />
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Prep Time: 15 minutes<br />
Cook Time: 20 minutes<br />
<a name='more'></a><br />
<b>Ingredients:</b><br />
<br />
4 pounds of chicken, cut in large serving sized pieces<br />
2 teaspoons of salt<br />
1 teaspoon of pepper<br />
2 teaspoons of crushed Greek oregano (rigani)<br />
juice of 2 lemons<br />
2/3 cup of olive oil<br />
2-3 lemons, cut in wedges<br />
<br />
<b>Preparation:</b><br />
<br />
Combine lemon juice and olive oil in blender and beat at high speed for several seconds until thick and creamy. Brush meat lightly with a little of the sauce.<br />
<br />
In a small bowl, combine salt, pepper, and oregano. Lay chicken on a platter and sprinkle on both sides. <br />
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Heat meat rack 4-6 inches over red hot coals for a few minutes. Spread coals evenly and cook chicken for about 10 minutes on each side. Use tongs to turn frequently, basting often with the oil-lemon mixture. Test for doneness. <br />
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Serve with lemon wedges, and extra lemon wedges for hand cleaning. <br />
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Yield: Serves 4<br />
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<b>Recipe quantities:</b> To increase or decrease the recipe, figure on 1 pound of raw chicken per person.Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-31264147370010320712010-02-05T23:31:00.001+02:002010-02-05T23:32:20.622+02:00Kotosoupa Avgolemono: Chicken & Rice Soup with Egg and Lemon<div id="intro"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-N1hPIYK6-M7nW70T30FCXhpmW9YPtO98b5tYsbgr9sJsZNHhOuRBYXA7bazXgjYsKMcvtBrtgZQtelqzzT_TTQeqyt92sTUQLHAkb8rfjQGnekyfSPR0EZnx_1bKuvVTZW9ZRij65i__/s1600-h/egglemonsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-N1hPIYK6-M7nW70T30FCXhpmW9YPtO98b5tYsbgr9sJsZNHhOuRBYXA7bazXgjYsKMcvtBrtgZQtelqzzT_TTQeqyt92sTUQLHAkb8rfjQGnekyfSPR0EZnx_1bKuvVTZW9ZRij65i__/s320/egglemonsoup.jpg" /></a></div>In Greek: κοτόσουπα αυγολέμονο, pronounced ko-TOH-soo-pah av-gho-LEH-mo-no<br />
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This soup is a favorite with Greek families and frequently served as a first course at the Easter table. There are several variations, and the egg-lemon sauce (avgolemono) is so popular that there are some who make a quick soup in the microwave using canned soup or broth, just to have the opportunity to add the avgolemono sauce, which is the crowning glory.<br />
<br />
I like to serve this with a pepper grinder on the table for guests to add to taste.<br />
<a name='more'></a></div><h3 id="rI">Ingredients:</h3><ul><li class="ingredient">1 chicken, 3-4 pounds, cut in pieces</li>
<li class="ingredient">15 cups of water</li>
<li class="ingredient">2 cups of round rice</li>
<li class="ingredient">sea salt</li>
<li class="ingredient">ground pepper</li>
<li class="ingredient">3 tablespoons of olive oil</li>
<li class="ingredient">2 eggs</li>
<li class="ingredient">juice of 2 lemons </li>
<li class="ingredient">1 tablespoon of water</li>
<li class="ingredient">1 tablespoon corn flour </li>
</ul><h3 id="rP">Preparation:</h3><div class="instructions">Clean chicken and remove skin and fat. <br />
<br />
Place the chicken in a large stock pot and add water. Bring to a full boil. Skim off any foam that rises to the top. When the foam stops, reduce heat, cover the soup and simmer until the chicken meat is falling off the bone, (depending on weight, about 2 hours or more). <br />
<br />
Remove the chicken from the pot and set aside. Strain the broth, return to the pot, and bring to a boil. Add the rice, salt, pepper, and olive oil. Reduce heat, and simmer until the rice is done, approximately 20 minutes. Remove from the heat.<br />
<br />
While the rice is cooking, bone the chicken and cut the meat into pieces.<br />
<br />
In a mixing bowl, beat or whisk the egg whites until foamy. (If using an electric mixer, use speed 3.) Beat in egg yolks, corn flour, water, and lemon juice. Fill a measuring cup or coffee cup with hot soup broth and add slowly, beating (or whisking) continuously. If the hot liquid is added too quickly, the mixture will curdle. When the mix is fully blended, stir the soup and pour in the egg-lemon mixture slowly. Shake the pot gently to distribute. Do not stir.<br />
<br />
Add the chicken meat to the soup and serve.<br />
<br />
<br />
Yield: serves 8-10 <br />
<br />
<b>Shopping tip:</b> Round rice is best for this dish and if not available in your local market, can be found in Asian and other ethnic markets (may be labeled "pearl" rice). First choice as a substitute would be Italian risotto, and last choice would be regular short-grain rice. Long-grain rice is not a good choice for this dish. </div>Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-74223886247112527502010-02-02T00:15:00.000+02:002010-02-02T00:15:17.688+02:00Commandaria (or Commanderia; Greek: Κουμανδαρία)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpz1iAnZifzbHHjni8MwZX-5hLN1jUy4bHdzxjMQw6saWAq47OrbE7nuGa7di2j6_x7XMBSHoSn9YWW2rzpnUdVjE1McARddpv2omIwsb_N4QquMBAd1FhtHTqpDUTCe8nWiFtE1oTIkh3/s1600-h/Commandaria_bottle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpz1iAnZifzbHHjni8MwZX-5hLN1jUy4bHdzxjMQw6saWAq47OrbE7nuGa7di2j6_x7XMBSHoSn9YWW2rzpnUdVjE1McARddpv2omIwsb_N4QquMBAd1FhtHTqpDUTCe8nWiFtE1oTIkh3/s320/Commandaria_bottle.jpg" width="320" /></a></div><br />
<b>Commandaria</b> is an amber-coloured sweet dessert wine made in the Commandaria region of Cyprus on the foothills of the Troodos mountains. Commandaria is made from sun-dried grapes of the varieties Xynisteri and Mavro. While often a fortified wine, through its production method it often reaches high alcohol levels, around 15%, already before fortification. It represents an ancient wine style documented in Cyprus back to 800 BC and has the distinction of being the world's oldest named wine still in production, with the name Commandaria dating back to the crusades in the 12th century.<br />
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<br />
<b>History</b><br />
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The wine has a rich history, said to date back to the time of the ancient Greeks, where it was a popular drink at festivals celebrating the goddess Aphrodite. A dried grape wine from Cyprus was first known to be described in 800 BC by the Greek poet Hesiod and was known as the Cypriot Manna.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsB-c_RlCnLN4nsE1ZnL_-u8PL4mi5ozXdsLZqm3s4f8T1KgTbfNJboyt7NjxxE-BFr-u05wh2_TAy6r67QDiiVe-QStTP7zw0Ex3pgQPylA191xg8sofdFPZjZ5KkJJNgLVWmdlr68KD/s1600-h/P1010016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsB-c_RlCnLN4nsE1ZnL_-u8PL4mi5ozXdsLZqm3s4f8T1KgTbfNJboyt7NjxxE-BFr-u05wh2_TAy6r67QDiiVe-QStTP7zw0Ex3pgQPylA191xg8sofdFPZjZ5KkJJNgLVWmdlr68KD/s320/P1010016.JPG" /></a> </div><div class="separator" style="clear: both; text-align: center;"> </div>In the 12th century, during the crusades, Richard the Lionheart is said to have enjoyed it greatly at his wedding in Cyprus and to have pronounced it "the wine of kings and the king of wines." Near the end of the century he sold the island to the Knights Templar, who then sold it to Guy de Lusignan, but kept a large feudal estate close to Limassol to themselves. This estate was referred to as "La Grande Commanderie". The word Commanderie referred to the military headquarters whilst Grande helped distinguish it from two smaller such command posts on the island, one close to Paphos (Phoenix) and another near Kyrenia (Templos). This area under the control of the Knights Templar (and subsequently the Knights Hospitaller) became known as Commandaria. When the knights began producing large quantities of the wine for export to Europe's royal courts and for supplying pilgrims en route to the holy lands, the wine assumed the name of the region. Thus it has the distinction of being the world's oldest named wine still in production.<br />
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Although today it is produced and marketed under the name Commandaria, it has been referred to with several similar names and spellings in the past. In 1863, Thomas George Shaw in his book Wine, the vine, and the cellar refers to this wine as Commanderia whilst in 1879, Samuel Baker refers to it as Commanderia. In 1833 Cyrus Redding in his book A history and description of modern wines makes reference to the wine of the Commandery.<br />
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Legend has it that in the 13th century Philip Augustus of France held the first ever wine tasting competition. The event, branded The Battle of the Wines (fr. La Bataille des Vins), was recorded in a notable French poem written by Henry d'Andeli in 1224. The competition which included wines from all over Europe and France, was won by a wine from Cyprus widely believed to be Commandaria. The Commandery region itself fell into the control of his descendent Philip IV in 1307 after suppression of the Knights Templar.<br />
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Another legend has it an Ottoman sultan invaded the island just to acquire Commandaria. And the grapes used to make this wine were the same grapes exported to Portugal that eventually became famous as the source of port wine.<br />
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<b>Production</b><br />
<br />
Commandaria is made exclusively from two types of indigenous Cyprus grapes: Xynisteri and Mavro. The grapes are left to overripe on the vine and when sugar content reaches acceptable levels (corresponding to high must weight) they are harvested. More specifically, Xynisteri is picked when at around 12 degrees Baumé (°Bé) and Mavro at 15-16 °Bé. The grapes are then laid out in the sun to further increase the sugar density through evaporation. When the must weight reaches 19 to 23 °Bé the juice is extracted thorough crushing and pressing. Fermentation takes place in reservoirs and will arrest naturally due to the high levels of alcohol achieved at around 15%. The above process has to take place within the confines of 14 designated villages that lie in the Commandaria Region (see below). Commandaria, by law is aged for at least four years in Oak Barrels but this can take place outside the above designated area within Cyprus under strict control and under the conditions laid down in Cypriot legislation.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQuMegg-Z4h-NyVIQfHIj2Vk5nc12eUgdsbzgopaYag6_g3zPCnbR8iOzPImk1CFz8OR3b-uQRC-jku0IQXnUpH060mQoIimHtFV7l7qNlDARCWQwjW3aQh0c5B5DuSlV7SKuZNlLTEAY/s1600-h/stjohn2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQuMegg-Z4h-NyVIQfHIj2Vk5nc12eUgdsbzgopaYag6_g3zPCnbR8iOzPImk1CFz8OR3b-uQRC-jku0IQXnUpH060mQoIimHtFV7l7qNlDARCWQwjW3aQh0c5B5DuSlV7SKuZNlLTEAY/s320/stjohn2.jpg" /></a></div><br />
Once fermentation has been completed, at a minimum alcohol level of 10% (which is often exceeded), the alcoholic strength of Commandaria may be increased by the addition of pure 95% grape alcohol or a wine distillate of at least 70% alcohol. However, after this addition, the wine's actual alcohol content may not exceed 20%, while its total potential alcohol (including its sugar content) must be at least 22.5%. Thus, Commandaria may be a fortified wine, but fortification is not mandatory.<br />
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The origins of the production method are not definite. In his poem Works and Days, written in the 7th century BC, Hesiod, writes:<br />
“ Forget not next the ripen'd Grapes to lay, Ten Nights in Air, nor take them in by Day; Five more remember, e're the Wine is made, To let them ly, to mellow in the Shade; And in the sixth briskly yourself employ, To cask the Gift of Bacchus, Sire of Joy." ”<br />
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In his account Samuel Baker describes the production in 1879<br />
“ ...the commanderia grapes are collected and spread upon the flat mud-plastered roofs of the native houses, and are exposed for several days, until they show symptoms of shrivelling in the skin, and the stalks have partially dried: they are then pressed……" ”<br />
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Interestingly he claims that the evolution of this method was more out of necessity than choice..…<br />
“ "It has been imagined by some travellers that the grapes are purposely dried before pressing; on the other hand, I have been assured by the inhabitants that their only reason for heaping and exposing their crop upon the house-tops is the danger of leaving it to ripen in the vineyard. None of the plots are fenced, and before the grapes are sufficiently ripe for pressing they are stolen in large quantities, or destroyed by cattle, goats, mules, and every stray animal that is attracted to the fields…." ”<br />
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Commandaria is produced both by the large wine industries (KEO, ETKO, LOEL and SODAP) and by small local producers of the Commandaria appellation zone (see below).<br />
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Data recorded by Samuel Baker in his book Cyprus - How I saw it in 1879 reveal that in the late 19th century Cyprus had an annual production of about 300,000 okes, equivalent to about 385,000 litres (data reflects only duty-paid production). Of this, Cyprus exported 180,103 okes from Limassol Port, of which the vast majority went to Austria (155,000 okes valued at UK£2,075).<br />
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Official figures released by Cyprus’ Vines Products Commission show that there is a general increasing trend in the volumes produced. Much of Commandaria production is still targeted for export.Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-57236820395806286862010-02-01T22:05:00.001+02:002010-02-01T22:07:58.912+02:00“Gigantes” (‘YEE-ghan-dess’) with bacon and Cretan Graviera cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc2thlYGXPhA5LzPv-rhrN73By2SImwNuHgg1Z5EYloZWQHIzowK7hN3MdDqnhBxRvzUul3jUTGhUSXcxAqEsq8tM1rrwRKNWwAGJrrKhkA4nUGsC7TfmPtGCz6aR1eFwurUh2Wq7wBx6l/s1600-h/gigantes_bacon_graviera.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc2thlYGXPhA5LzPv-rhrN73By2SImwNuHgg1Z5EYloZWQHIzowK7hN3MdDqnhBxRvzUul3jUTGhUSXcxAqEsq8tM1rrwRKNWwAGJrrKhkA4nUGsC7TfmPtGCz6aR1eFwurUh2Wq7wBx6l/s320/gigantes_bacon_graviera.jpg" width="320" /></a></div><br />
Five varieties of Gigantes beans have been registered as produce within the European Union by the Greek government. Gigantes beans are cultivated primarily in the area of Lake Prespa, in the north-western part of the Greek region of Macedonia, but they are universally enjoyed throughout Greece. <br />
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Now, I have long enjoyed southern Greek versions of baked Gigantes, but when I was first introduced to the spicy northern variation I was immediately hooked. I have a thing for spicy dishes, especially during the winter months. Thus, I thought it might be fitting to share my own seasonal spicy and savoury variation on the classic baked Gigantes theme. I added two unconventional ingredients to my recipe: thick-cut bacon and mild-flavoured Cretan Graviera cheese. The result was simply mouth-watering and I hope you will give this Greek comfort food recipe a try.<br />
<a name='more'></a><br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
½ lb. dried Gigantes beans<br />
¼ lb. Cretan Graviera cheese<br />
2 - 3 slices extra-thick cut bacon<br />
1 medium sized onion<br />
1 red bell pepper (diced)<br />
1 cup strained tomato pulp/sauce<br />
½ cup Olive oil<br />
3 garlic cloves<br />
A small bunch of Parsley, finely chopped<br />
1 tbsp. dried Greek oregano<br />
Salt & pepper<br />
<br />
<ol><li>Soak the dried Gigantes beans overnight (use at least a 3:1 ratio of water to beans).</li>
<li>Rinse and add rehydrated beans to a generous pot of boiling water and cook for 45 minutes over a medium heat, until the beans are soft. Using a large spoon, periodically skim away any surface foam that may develop.</li>
<li>In a large sized skillet/pan, fry off the bacon until cooked but not completely crisped, then remove the bacon from pan but retain the fat. Cut the bacon into thin strips and set aside.</li>
<li>Add the diced onion to the pan with the bacon fat and sauté until soft.</li>
<li>Press and add garlic to the pan along with two tablespoonfuls of olive oil; stir for a few turns and then add the diced red pepper for several turns/tosses. Season with oregano, salt and pepper to taste.</li>
<li>Stir in the tomato sauce along with 1 cup of water and half the bacon strips along with the chopped parsley, bring to a boil, then lower heat to medium-low and let simmer for 15 – 20 minutes.</li>
<li>Preheat oven to 375°F/190°C and place an earthenware/stoneware/clay baking vessel in the oven to warm. </li>
<li>When the beans are cooked (i.e. soft), drain them and add them to the pan with the sauce to combine.</li>
<li>Take the heated vessel out of the oven, add the beans to it, pour the remaining olive oil over top and return to oven. Bake for 35 minutes.</li>
<li>Remove baking vessel from oven; add cubed cheese and bacon strips over top of the beans and bake for another 10 minutes until the cheese has melted.</li>
</ol>Serve immediately along with some chewy sourdough village-style bread.<br />
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Makes 4 servings.<br />
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<span style="font-weight: bold;">Note:</span> If you like Gigantes beans, you may also enjoy my <a href="http://greekgourmand.blogspot.com/2008/03/gigantes-tiganiti-pan-fried-giant-beans.html">Pan-Fried Gigantes</a> recipe.<br />
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Pànta Kalà (Always Be Well)<br />
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</span>Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com2tag:blogger.com,1999:blog-7876221860129226211.post-34730966229493850302010-01-31T17:22:00.000+02:002010-01-31T17:22:40.719+02:00Makaronopita - Pasta Pie from Epirus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB2nZcFZRfr_lp-xotRtkG9RbjxgrSCh5SyzPKOT_jBqrNS84-3l9F4lnk0bXkHdY3wxqLiZ8AGEMIDYy1HyUuuSXnmo-VDGrdHOz5p58aRLgmvnEflMmqJCTPBz3AmHnfQ3hB-iXZP3py/s1600-h/makaronopitarecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB2nZcFZRfr_lp-xotRtkG9RbjxgrSCh5SyzPKOT_jBqrNS84-3l9F4lnk0bXkHdY3wxqLiZ8AGEMIDYy1HyUuuSXnmo-VDGrdHOz5p58aRLgmvnEflMmqJCTPBz3AmHnfQ3hB-iXZP3py/s320/makaronopitarecipe.jpg" /></a></div><br />
<i>Makaronopita</i> simply means “macaroni pie”. The return on presentation points, along with the creamy piquant smoky flavour of this specialty Greek food makes it well worth the effort of its preparation. If you want to make an unforgettable impression on your next dinner group, give this recipe a try. You and your guests will not be disappointed.<br />
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Epirus offers up a wide range of pastoral and natural bounties. Mountainside, stream and fold are mainstays of the Epirote table. From beef and dairy cattle, to sheep and goats, to wild game and fresh water fishing; the specialties of the countryside and coast of Epirus reflect the alpine character of its physical geography. No other region in Greece produces more meat or traditional dairy products. Epirote meals are typically rich and hearty and there is a particular emphasis on <i>pitas</i> (or pies) in this regional Greek cuisine. This specific pita recipe is from the southeast corner of Epirus, near the inland city of Arta.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVHIicnofmEN4EzHx0ENTnA3674wnaw_y8xWqhUvNiBwqEUvDw-AOhcZu9Ph0iSYhYgeSWJphKBUV5kikVHAzSPpDFIEEfIGmm15sGVpbLf3Xywn7Dk0dXTzv_5uuRr7v4-e8xGfO8Zc/s1600-h/makaronopita.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><a name='more'></a></a><br />
As with many Greek foods, this dish is best served at room temperature on the day following its baking; this interim allows the flavours time to meld and merge. A slight warming in a medium heat oven just before serving is also acceptable but not necessary.<strong></strong><br />
<strong><br />
Ingredients:</strong><br />
<br />
<i>1 lb. (½ kg.) crumbled Greek feta cheese<br />
½ lb. (¼ kg.) grated Metsovóne cheese (see notes)<br />
½ lb. (¼ kg.) grated sheep’s milk Graviera cheese (see notes)<br />
1 package (500 gr.) Greek Pastitsio No. 2 Macaroni (tubular thick pasta strands)<br />
½ cup (125 ml.) of evaporated full cream milk<br />
½ cup (125 ml.) of unsalted butter<br />
¼ cup (60 ml.) of Greek Extra Virgin Olive Oil<br />
3 eggs<br />
1 tbsp. (15 ml.) red pepper flakes<br />
*Small handful of pitted and chopped Kalamata olives<br />
*Several chopped Greek sun-dried tomatoes<br />
Salt and pepper to taste<br />
<br />
*optional ingredients<br />
<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyP0lEd-n7Bnw3PcY-LmJDlZipe2G78JR4FV4rZsao9Scjt6Bb9BPMGtVOCo0Dbbp2YWUBTrIO0mVZuWwPZF5UkEZP7aUxvEagQrutiNttkKgb2BfeTIT15hQ7rVw4j4NovLvd6rCQT5g/s1600-h/makaronopitaslice.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><i><br />
</i></a></i></i><br />
<ol><li>Boil pasta in a large pot of salted water for 15 minutes (as directed on package).</li>
<li>When cooked, put pasta in a colander and run it under cold water and then strain well and set aside for thirty minutes to drain thoroughly. Using your hand, mix the pasta up several times as it sits to ensure as complete a draining as possible since we do not want a runny finished product.</li>
<li>Once the pasta has drained, transfer it to a large mixing bowl, add the olive oil and mix well with your hands to ensure the olive oil gets everywhere and to gently separate any pasta strands which may have clung together as they drained.</li>
<li>Blend the four eggs and the evaporated milk together and add to the mixing bowl with the pasta and mix it up to ensure full saturation.</li>
<li>Add the grated/shredded Metsovóne and Graviera cheeses, along with some fresh ground pepper and the red pepper flakes, then mix well for a complete covering of the macaroni strands in the mix.</li>
<li>Melt the butter in a small saucepan and using a pastry brush, coat the inside of a deep-walled baking dish, preferably stoneware crockery (I used a 2.5 litre round Corningware® casserole dish). Line the casserole dish with an overlarge sheet of parchment paper with the edges hanging out to serve as handles for ease of removing the pie when cool.</li>
<li>Spread out the phyllo leaves and cover them with a slightly moist kitchen towel to keep them from drying out as you work. Working quickly but with a sure hand, brush the parchment paper with the butter and form fit the first phyllo leaf into the dish with the excess pastry hanging over the edges of the dish. Then, after brushing the interior of the dish again (as well as the excess portions of projecting phyllo) with butter, add the next phyllo leaf in a crosswise fashion and form fit this into the dish as well, then brush it with the butter and proceed to use another six phyllo leaves to line the bottom and sides of the dish. Lay them out in a star shaped (or flower) pattern and form fit each phyllo leaf within the interior of the dish. Make sure to brush each layer thoroughly with the butter both within the dish and over the top-facing surfaces of the projecting edges of each layer. Be gentle when working with the phyllo leaves as you line the dish; they are quite forgiving for such thin pastry, but you must use them loosely when conforming each to fit into the shape of the dish in order to avoid tearing them. The pie’s final pastry shell should not have any holes so take care as you line the dish with the phyllo sheets.</li>
<li>When the dish has been completely lined with the phyllo sheets, proceed to add a third of the prepared pasta mix to the dish and spread it evenly making sure to avoid any empty pockets. Then add half of any (*optional) savoury ingredients i.e., sun-dried tomatoes and/or olives, and then layer half of the required crumbled feta cheese overtop. Proceed to add another third of the pasta mix to the dish and spread it evenly to ensure there are no empty pockets. Repeat layer of feta cheese (and any optional savoury elements). Add final third of the pasta mix to the dish and spread it evenly. The pasta mix will likely end up stacking higher than the top edge of the dish and that is exactly what we want for the finished dome effect of our pie.</li>
<li>Fold the (hopefully still soft and flexible) excess edges of the phyllo sheets back over the outer edge of the layered pasta and give this outer ring of phyllo ends a good brushing with butter. The butter will act as a bonding agent for the covering layers of phyllo such that the top layer of phyllo will seamlessly adhere to the leaves which line the dish.</li>
<li>Cover the entire dish with a phyllo sheet and fold the excess phyllo back over towards the centre of the dish making sure to brush the phyllo with butter. Lay another phyllo sheet crosswise overtop of the first top layer and repeat folding and brushing process. Use another two sheets of phyllo in the same fashion.</li>
<li>Using a butter knife, and following all around the rim edge of the dish, gently push the slightly protruding edges of the top layers of phyllo down within the top edge of the dish, and then brush this outer perimeter liberally with butter.</li>
<li>Once a seamless top layer effect has been achieved and the pie is fully covered with phyllo, beat the remaining egg and brush it over the top of the pie; this will serve to give the top layer a golden-brown appearance when cooked.</li>
<li>Place casserole dish in an oven pre-heated to 350° F. (180° C.) and bake for 45 minutes. If the top of the pie browns too quickly, or appears as if it will burn, simply cover it loosely with a sheet of aluminum foil and leave to bake fully.</li>
<li>Remove pie from oven and leave to cool for at least one hour (if not longer) before cutting. For myself, I prefer to let the pie cool completely, refrigerate it, and then serve it the next day after warming it up slightly in the oven. Like a whole host of other Greek food recipes, this dish is best served on the following day when all the flavours have had a chance to mingle and fully coalesce, and all the moisture has been absorbed.</li>
<li>Before cutting and serving, lift the pie out of the dish by using the edges of the parchment paper as handles. Starting from the centre, use a sharp serrated-edge steak knife to carefully cut the pie into wedge shaped slices for serving.</li>
</ol>Serves: 8 (possibly more depending on the size of the slices).<br />
<br />
Kali Orexi! (Bon Appetit)<br />
<br />
A couple of notes about the ingredients for this recipe:<br />
<br />
<ul><li>The Greek cheese known as <i>Metsovóne</i> (Μετσοβόνε, pronounced met-soh-VOH-neh) is a smoked semi-hard cheese of <i>Protected Designation of Origin</i> (PDO) and <i>Protected Geographical Indication</i> (PGI) within the European Union. [Used in conjunction, these terms describe foodstuffs which are locally produced and prepared in a given geographical area using recognized traditional expertise and methods.] This particular cheese has a slightly pungent flavour which results from its fire-smoked curing process. If you cannot obtain this cheese (though I do recommend you try), then a superior quality smoked Gouda may be used as a substitute. </li>
</ul><ul><li>Sheep’s milk (as opposed to cow’s milk) <i>Graviera</i> is a hard Greek cheese made according to traditional methods and it has a slightly sweet and mild flavour; if you cannot find it in your area you may try using a mild <i>Gruyère</i> instead (though again, I recommend using the original Greek product whenever possible). </li>
</ul><ul><li>The addition of the sun-dried tomatoes and Kalamata olives in this recipe is a variation of my own and they are not necessary elements in the original preparation. In the main, this dish is essentially a slightly spicy and mildly smoky three cheese macaroni pie in a phyllo pastry shell. If there are specific savoury ingredients you wish to add, feel free to experiment according to your tastes. </li>
</ul><ul><li>Authentic reproduction of the original recipe demands homemade phyllo pastry dough, though in the interest of saving time, I used store bought phyllo leaves instead.</li>
</ul>Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com1tag:blogger.com,1999:blog-7876221860129226211.post-58248351786154025402010-01-29T01:46:00.002+02:002010-02-01T01:08:22.116+02:00Fish stew baked in the oven<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_wViBGZyPWTgwt_mAtk6gNBdPzjJqjyGYd6u0Aw1uj74w_TevqiCY5p2ZQBHQaKjmDJLlDqDCfxad1f1mY8AkJHKZmd7xT4t503QCfGnFGxiOPy6v-lLvS_3ft2wFtbjoLEQOJNQELaC/s1600-h/cyprinus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_wViBGZyPWTgwt_mAtk6gNBdPzjJqjyGYd6u0Aw1uj74w_TevqiCY5p2ZQBHQaKjmDJLlDqDCfxad1f1mY8AkJHKZmd7xT4t503QCfGnFGxiOPy6v-lLvS_3ft2wFtbjoLEQOJNQELaC/s320/cyprinus.jpg" /></a></div><br />
<br />
This is a very easy recipe to make, and a delicious dish to serve with rice.<br />
<br />
Cook Time: 1 hour, 45 minutes<br />
<br />
<a name='more'></a><br />
<br />
<b>Ingredients:</b><br />
<br />
* 1 Big Cyprinus<br />
* 3 kilos small onions for stew or normal ones in slices<br />
* 4 spoonfulls tomatoe paste<br />
* 1 tomatoe juice<br />
* 4 bay leafs<br />
* salt<br />
* pepper red and black<br />
* pepper seed<br />
* pimento<br />
* some water<br />
<br />
<b>For garnish:</b><br />
<br />
* 2-3 tomatoes<br />
* chopped parsley<br />
* sliced lemon<br />
<br />
<b>Preparation:</b><br />
<br />
We peel and cut the onions in slices if we are using the big ones. To avoid watering eyes we put the onions in a jar with cold water.<br />
<br />
Add olive oil to a skillet and brown the onions for a few minutes, we add the tomatoe paste, salt, the peppers, the pimento and we add water. We add some more water if necessary and we leave it on the stove for about 30 to 45 minutes, until the onions are well cooked. <br />
<br />
Once the onions are tender we spread them in a pan with all the juice.<br />
<br />
On top we add the Cyprinus cut in slices. We add salt and pepper on the fish and we garnish it with tomatoe slices, lemon slices and parsley. We add the bay leafs and we bake it for about one hour at 220°C.<br />
<br />
We can serve it with roze wine.<br />
<br />
Servings: 4 - 5Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-18893957772849962010-01-20T02:06:00.002+02:002010-02-01T01:06:24.435+02:00Mussels with Tomato and Garlic<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7H-7no8XLlfw2otCLKPd_n6eHCv_auMSIaEEgsyU_bUc6aORG3EbkLhuqZNgLgPfQiPwxJuO9cpoO_8KEJ0r3lZ-A87ItUctrwTILWzxz_d-O2EXKeZ3mbVlkd8BKZr1n-BbZjiUakCwE/s1600-h/mussels-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7H-7no8XLlfw2otCLKPd_n6eHCv_auMSIaEEgsyU_bUc6aORG3EbkLhuqZNgLgPfQiPwxJuO9cpoO_8KEJ0r3lZ-A87ItUctrwTILWzxz_d-O2EXKeZ3mbVlkd8BKZr1n-BbZjiUakCwE/s320/mussels-l.jpg" /></a></div><b>How to Buy</b><br />
<br />
Mussels are very easy to identify. They are a bi-valve shellfish that measures from two to three inches in length. The shell is primarily a blackish colour with bluish highlights and has an elongated triangular shape. Mussels are traditionally marketed fresh in the shell. The shells are usually closed tightly but they may open slightly when left undisturbed. When purchasing mussels check any open shells by tapping them. If the shells do not close when tapped, they should be discarded. It is relatively easy to distinguish between wild and cultured mussels. Wild mussels, which are a dull bluish colour with white erosion marks, usually have seaweeds or barnacles attached. In contrast, cultured mussels have shiny bluish-black shells, free of barnacles and seaweeds.<br />
<b><a name='more'></a><br />
How to Prepare</b><br />
<br />
To prepare mussels for cooking, rinse the shells under cool running water. Remove the byssus threads (a bundle of brown fibres found between the two shells of the mussel) by cutting them with scissors or pulling them out with a quick tug. Mussels are traditionally prepared by steaming over medium heat for 5-7 minutes or until the shells open. Because mussels contain liquid, which comes out during the steaming process, it is not necesary to add any liquid when steaming fresh mussels. If the mussels are several days old, it may be necessary to add about 1/2 inch (1 cm) of liquid to the bottom of the pot. Vegetables such as carrots, celery or onion can also be added for extra flavour. When steaming mussels, cook them only until the shells open wide and the meats become loose from the shell. To continue steaming will overcook the mussels, causing them to be tough and dry. Do not be concerned by the different colours of the mussel meats. The pale white meat indicates a male mussel while the females are a yellowish rust colour. Mussels can easily be prepared in the microwave. Just place the mussels on a shallow pan, add 1/4 cut (50 ml) hot water and cook at a high temperature for 4-5 minutes.<br />
<br />
There are many ways to cook mussels.<br />
<br />
<b>Ingredients:</b><br />
<br />
* 4 sliced garlic cloves<br />
* 2,50 lbs mussels <br />
* 3 teaspoons Olive Oil<br />
* 2 Pinch chopped parsley to taste<br />
* 1 - 2 teaspoons freshly ground pepper<br />
* 2 - 3 pinch salt<br />
* 2 - 3 medium tomatoes finely chopped<br />
* 6 oz white wine<br />
<br />
<b>Preparation:</b><br />
<br />
Wash the mussels thoroughly, drain, and set aside.<br />
<br />
Add olive oil to a skillet and brown the garlic for a few minutes, then add drained mussels, stir well pour in the wine and stir and continue to sauté for 2-3 minutes longer. Add the tomatoes, parlsey and seasonings and boil for 20 minutes.<br />
<br />
Serve warm with fresh parsley.<br />
<br />
<b>Servings:</b> 6Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-38361764141221519572010-01-15T16:19:00.002+02:002010-01-18T19:51:44.179+02:00Makaronia me Manitaria & Beikon: Baked Pasta with Mushrooms & Bacon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51ecjI4juSIg3SYKj9W-tnGyxNKaAmFyEcmHqm2XAuOe37-yzUFTQpOLaJ8_L7LRc6A58XgJVhNF8TIEsX3o8i1sA1W2iURZ56S2N32WoISh4Y2sbTwKzh8Bc0uh-LvCZqo2-emnOI01q/s1600-h/pasta+mushrooms-bagon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51ecjI4juSIg3SYKj9W-tnGyxNKaAmFyEcmHqm2XAuOe37-yzUFTQpOLaJ8_L7LRc6A58XgJVhNF8TIEsX3o8i1sA1W2iURZ56S2N32WoISh4Y2sbTwKzh8Bc0uh-LvCZqo2-emnOI01q/s320/pasta+mushrooms-bagon.jpg" /></a><br />
</div><br />
In Greek: μακαρόνια με μανιτάρια και μπεϊκον, say: mah-kah-ROHN-yah me mah-nee-TAH-reeyah kai bacon<br />
<br />
A delightful family meal, add a seasonal salad, bread, and a tart dish like easy marinated peppers for a delicious spread.<br />
<br />
A great make-ahead dish, this can be prepared the day before and refrigerated until time to bake.<br />
<br />
Prep Time: 30 minutes<br />
Cook Time: 20 minutes<br />
<br />
<a name='more'></a><b>Ingredients:</b><br />
<br />
* 1 pound of penne pasta<br />
* 1 tablespoon of margarine<br />
* 2/3 pounds of bacon, cut in small pieces<br />
* 2/3 pounds (10.6 ounces) of canned sliced mushrooms or mushroom pieces and stems, drained and rinsed<br />
* sea salt<br />
* freshly ground pepper<br />
* 1 tablespoon of olive oil<br />
* 14 ounces of grated yellow cheese (one or more) kasseri, gouda, edam<br />
<br />
<b>Preparation:</b><br />
<br />
Cook the pasta for two minutes less than directed on the package, drain, and set aside.<br />
<br />
Add margarine to a skillet and sauté bacon for a few minutes, then add drained mushrooms and continue to sauté for 2-3 minutes longer.<br />
<br />
Preheat oven to 340°F (170°C).<br />
<br />
Transfer pasta to a large bowl or pan, and toss with bacon, mushrooms, and two-thirds of the cheese. Add salt and pepper to taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMckaDAdWuA3oHmBtB1n6ZEXMA2P5lHgq8ks1HcvGcb_vPDuhss_74CX7iXDIhK1na2AqzvqT-yBdP5Y2l76mq7fKIr1ktgVL3JDi1lQf_a3RGfCUP9_fDz7i5d2wytZ8wg6bcAE75RO-/s1600-h/baked_pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMckaDAdWuA3oHmBtB1n6ZEXMA2P5lHgq8ks1HcvGcb_vPDuhss_74CX7iXDIhK1na2AqzvqT-yBdP5Y2l76mq7fKIr1ktgVL3JDi1lQf_a3RGfCUP9_fDz7i5d2wytZ8wg6bcAE75RO-/s320/baked_pasta.jpg" /></a><br />
</div><br />
Transfer to a 15 3/4 X 17 3/4 inch (or equivalent) pan and spread out evenly. Sprinkle remaining cheese over the top and bake at 340°F (170°C) for about 20 minutes, until the cheese browns. Yield: serves 6-8Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com2tag:blogger.com,1999:blog-7876221860129226211.post-60121263052444676632010-01-14T00:11:00.001+02:002010-01-18T19:21:29.454+02:00Moschari me Freska Manitaria: Beef & Mushroom Ragout<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVzULnJju0wOQ80d3vbtkBEaMiq58hNSuzA7cLeyKcv-TgAYPvqwRf9yVlfrD0vQPaF07GfTWdyDD-bBOstnwcReT6p9fxvJgdR9YcSqzTKLFxyyJIJdZORCZJBaPdHGGYB3Gso-JxZn69/s1600-h/beefmushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVzULnJju0wOQ80d3vbtkBEaMiq58hNSuzA7cLeyKcv-TgAYPvqwRf9yVlfrD0vQPaF07GfTWdyDD-bBOstnwcReT6p9fxvJgdR9YcSqzTKLFxyyJIJdZORCZJBaPdHGGYB3Gso-JxZn69/s320/beefmushrooms.jpg" /></a><br />
</div><br />
In Greek: μοσχάρι με φρέσκα μανιτάρια, pronounced mos-HAH-ree meh FRES-kah mah-nee-TAH-reeyah<br />
<br />
This is a very easy recipe to make, and a delicious dish to serve with noodles or rice. The recipe works well with portobello, oyster, and regular white mushrooms.<br />
<br />
Cook Time: 1 hour, 35 minutes<br />
<br />
<br />
<a name='more'></a><br />
<br />
<b>Ingredients:</b><br />
<br />
* 2 pounds of stew beef, cut in chunks<br />
* 1/3 cup of olive oil<br />
* 1 pound of leeks, trimmed and sliced<br />
* 1/2 cup of Metaxa or brandy<br />
* 4 1/2 cups of water<br />
* 1/2 teaspoon of pepper<br />
* 2 pounds of fresh mushrooms, cleaned and sliced<br />
* 2 teaspoons of salt<br />
<br />
<b>Preparation:</b><br />
<br />
In a stew pot, heat the oil over medium high heat. Add the meat and brown on all sides. Add the leeks and cook until soft. Douse (deglaze) with brandy. Add the water slowly, stirring well. Add pepper, bring to boil, cover, and reduce heat to simmer for 1 hour and 35-40 minutes.<br />
<br />
20 minutes before cooking time is up, stir in mushrooms and salt.<br />
<br />
Yield: serves 4-6Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-83908022515379384112010-01-13T23:31:00.001+02:002010-01-18T19:21:48.515+02:00Firikia Glyko: Whole Apples in Light Syrup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPPBGGtX9NpfbXkJTHFL0y4CCfxUdyd8a55i5vq-Uzif9uLF2QMS4Pf5I3w3F_guPHbet3t8AhX62bccDT0Hos9z-vy_K9hKJuvAWHUpzuV15UDRERyxE6TlQc0UCAy05ZCs7z8L4JeMj/s1600-h/firikia_glyko.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPPBGGtX9NpfbXkJTHFL0y4CCfxUdyd8a55i5vq-Uzif9uLF2QMS4Pf5I3w3F_guPHbet3t8AhX62bccDT0Hos9z-vy_K9hKJuvAWHUpzuV15UDRERyxE6TlQc0UCAy05ZCs7z8L4JeMj/s320/firikia_glyko.jpg" /></a><br />
</div><br />
<br />
In Greek: φιρίκια γλυκό, pronounced fee-REE-keeyah ghlee-KOH<br />
<br />
Small apples are cooked in a light syrup with cinnamon and cloves to create a delicious and traditional spoon sweet. In Greece, firikia apples are a favorite for this recipe because they are small, sweet, and have a wonderful aroma. To substitute, choose the smallest, sweet apples you can find. Cooking will vary slightly depending on how soft or crisp the apples are.<br />
<br />
Cook Time: 1 hour, 15 minutes<br />
<br />
<a name='more'></a><br />
<br />
<b>Ingredients:</b><br />
<br />
* 5 1/2 pounds of small sweet apples (preferably firikia), peeled<br />
* 8 cups of sugar<br />
* 10 cups of water<br />
* 2 sticks of cinnamon<br />
* whole cloves (2 for each apple)<br />
* 1/2 cup of brandy<br />
* juice of 1 large lemon (about 3-4 tablespoons)<br />
<br />
<b>Preparation:</b><br />
<br />
Place one clove in the top and bottom of each peeled apple. Place all ingredients in a large pot and bring to a boil, occasionally stirring gently with a wooden spoon. When full boil is reached, lower heat to the lowest setting to maintain a light boil without covering (low or medium low), and cook for 1 hour 15 minutes.<br />
<br />
Five minutes before cooking ends, stir together brandy and lemon juice and add.<br />
<br />
Allow apples to cool completely (or until lukewarm to the touch) in the pot before removing.<br />
<br />
Remove apples carefully with a slotted spoon and serve one per person, with a little syrup.<br />
<br />
Yield: approximately 24 small apples/servings<br />
<br />
Notes:<br />
<br />
* To make smaller quantities, reduce all ingredients proportionately, but use at least one stick of cinnamon.<br />
* To store, place apples in clean jars and divide syrup evenly. Seal when completely cooled.Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-26773644559303272792010-01-09T15:00:00.005+02:002010-02-01T01:09:23.478+02:00Kalamarakia Yemista me Aginares: Artichoke-Stuffed Squid (Calamari)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-7TaiMNvoat_pBVZOg-poW7WTDaR0Jst2GhsJxcIZ_e-wRGHNK7OgadKlVXYuucqL9acOXoHYOuEZfCDP8GZifmTDLVDKrrYicgjMc7CUa65NyU-qlQY_COaT-zrBsYtSMcQJ8HwUKFC/s1600-h/kalamaria_gemista.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5424726587623154482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-7TaiMNvoat_pBVZOg-poW7WTDaR0Jst2GhsJxcIZ_e-wRGHNK7OgadKlVXYuucqL9acOXoHYOuEZfCDP8GZifmTDLVDKrrYicgjMc7CUa65NyU-qlQY_COaT-zrBsYtSMcQJ8HwUKFC/s320/kalamaria_gemista.jpg" style="cursor: pointer; display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
In Greek: καλαμαράκια γεμιστά με αγκινάρες, say: kah-lah-mah-RAHK-yah yeh-mee-STAH meh ah-gkee-NAH-res<br />
<br />
Artichoke hearts, rice, and a fabulous range of herbs make up the stuffing for small squid (calamari). Served with a lovely garlicky skorthalia on the side, crisp salad, and plenty of Greek olives, it makes a delightful meal.<br />
<br />
<a name='more'></a><br />
<br />
Ingredients:<br />
<br />
* 3 to 3 1/2 pounds of small squid (calamari), cleaned (* see below)<br />
* 2/3 pounds of artichoke hearts, finely chopped<br />
* 1 pound of leeks (white stem only), finely chopped<br />
* 6 green onions, finely chopped<br />
* 3/4 bunch of fresh parsley, finely chopped<br />
* 1 1/2 tablespoon of finely chopped fresh dill<br />
* 1 1/2 tablespoon of capers, rinsed and drained<br />
* 1 1/2 tablespoon of long-grain rice<br />
* juice of 1 1/2 lemons<br />
* 3 medium tomatoes, peeled, finely chopped<br />
* 1 1/2 cup of olive oil<br />
* 2/3 cup of dry white wine or dry (white) vermouth<br />
* 1 1/2 teaspoon of sea salt<br />
* 1/2 teaspoon of freshly ground black pepper<br />
<br />
<b>Preparation:</b><br />
<br />
Prepare squid, leaving tentacles attached to the tubes, and set aside:<br />
<br />
Using 3/4 cup of the olive oil, sauté artichoke hearts, leeks, green onion, parsley, dill, and capers until nicely softened. Add rice, lemon juice, tomatoes, and a few tablespoons of the wine (or vermouth). Bring to a boil and cook until liquids reduce and the mixture is fairly dry.<br />
<br />
With a teaspoon, stuff the calamari tubes and place in a pot with the remaining 3/4 cup of olive oil. Bring to a boil, add remaining wine, and reduce heat. Simmer until calamari are fork tender (about 30 to 45 minutes).<br />
<br />
Serve lukewarm or at room temperature.<br />
<br />
Yield: serves 6Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com2tag:blogger.com,1999:blog-7876221860129226211.post-39978102869889405282010-01-09T14:48:00.003+02:002010-01-18T19:23:23.110+02:00Feta tiganiti - Pan Fried Feta Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrG2EvobVK2P5QaMhx5kqeTwLx-xULvj_jA5FC9zsIg6nwx2WB5wpC8mMY1ZtS-0TTMv6jRLgnmhLMqHDLcVllefobjQTTuUpmD6b4Q8ddVrY45AeCg0GrWkdO4yAaxqjlZaQkCyEKY0jF/s1600-h/Feta+Tiganiti.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5424722114132313714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrG2EvobVK2P5QaMhx5kqeTwLx-xULvj_jA5FC9zsIg6nwx2WB5wpC8mMY1ZtS-0TTMv6jRLgnmhLMqHDLcVllefobjQTTuUpmD6b4Q8ddVrY45AeCg0GrWkdO4yAaxqjlZaQkCyEKY0jF/s320/Feta+Tiganiti.jpg" style="cursor: pointer; display: block; height: 225px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
It is really important that you use a good quality feta cheese for this recipe. I used the best: Feta Tripoleos, which is authentic Greek feta cheese from the southern Greek city of Tripolis. This particular feta is stored in wooden barrels and not tins or plastics. Some of the finer cheese shops will stock this variety and I highly recommend it.<br />
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<span style="font-weight: bold;">Ingredients:</span><br />
<br />
250g of Greek feta cheese<br />
1 egg<br />
3 tablespoons extra virgin olive oil<br />
1 teaspoon oregano<br />
fresh ground black pepper<br />
sesame seeds<br />
<br />
<b>Method:</b><br />
<br />
1. Using a sharp knife and without hesitation, cleanly slice the feta into 1/2 inch thick slices, be careful not to crumble or break the cheese when slicing. When the cheese is cut, put the slices on a plate and place in the freezer for 10 minutes to ensure that the cheese is firm.<br />
<br />
2. In a shallow bowl, beat the egg well and mix in the oregano and the pepper.<br />
<br />
3. Cover the bottom of a small plate with a generous amount of sesame seeds.<br />
<br />
4. Dip the cheese into the egg mixture making sure to cover both sides well, then dip it into the sesame seeds and completely cover both sides of the cheese with a layer of sesame seeds; pat the seeds onto the cheese with your fingers if necessary to ensure a complete encrusting.<br />
<br />
5. Heat the olive oil in a shallow pan at a medium-high heat. When the oil is hot, place the sesame-covered cheese in the pan and cook until you see the cheese starting to melt along its bottom edge, then carefully turn the slice over and cook to the melting point again. Remove and serve immediately.<br />
<br />
I know you will enjoy this one...<br />
<br />
Kali Orexi! (Bon Appetit)Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-6751515629087160142010-01-09T02:19:00.002+02:002010-01-18T19:23:43.942+02:00Aginares Latheres: Artichokes with Vegetables<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuf8AMJCVwrx7xw9P4q81rzYrwMmIQ6jWLcJhN7KxAB_nRlF193vKrDHkBPmjQLA1MMlsXqcYnuLfMYj-0G5yLdAD8zevNzl-CtfuxmofP5G1NRovPYbZk0rirbOjy9yL38nzBRcdqujM/s1600-h/AgginaresLaxanika.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5423739355421295842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuf8AMJCVwrx7xw9P4q81rzYrwMmIQ6jWLcJhN7KxAB_nRlF193vKrDHkBPmjQLA1MMlsXqcYnuLfMYj-0G5yLdAD8zevNzl-CtfuxmofP5G1NRovPYbZk0rirbOjy9yL38nzBRcdqujM/s320/AgginaresLaxanika.jpg" style="cursor: pointer; display: block; height: 312px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
In Greek: αγκινάρες λαδερές, pronounded ahg-kee-NAH-rehs lah-theh-RES<br />
<br />
Artichokes are a favorite of the Greek cuisine and they grow in many different parts of the country. The combination of artichokes with dill and lemon is a classic, and the added vegetables make a favorite stew. If artichokes are not in season, frozen artichoke hearts can be substituted (make sure there are no additives like salt); defrost before using.<br />
Cook Time: 1 hour<br />
<a name='more'></a><br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
* 12 fresh artichokes<br />
* 2-3 carrots, cut in thick slices<br />
* 3-4 potatoes, cut in chunks<br />
* 2-3 green onions, coarsely chopped (or 1 onion, finely chopped)<br />
* 3/4 cup of olive oil<br />
* 2-3 tablespoons fresh dill, finely chopped<br />
* 1 stalk of celery, finely sliced<br />
* juice of 3 lemons<br />
* 1 tablespoon of flour<br />
* 2 teaspoons of sea salt<br />
* 1/2 teaspoon of pepper<br />
* 1 - 1 1/2 cups of water<br />
<br />
<span style="font-weight: bold;">Preparation:</span><br />
<br />
Clean the artichokes: remove the coarse outer leaves and stem. Cut off the top (down to just above the choke) and scoop out the choke with a spoon. Trim off remaining leaves around the sides to leave just the pale colored heart.<br />
<br />
Rub the artichoke hearts with lemon as soon as each is cleaned and place immediately in a bowl of cold water with half the lemon juice (to prevent them from turning black) and set aside until ready to use.<br />
<br />
In a soup pot, lightly sauté the onions in the oil until they soften. Add carrots and potatoes and continue to sauté for a few minutes more. Add the artichoke hearts, dill, celery, salt, and pepper, and stir. Mix the remaining lemon juice with 1/2 cup of water and flour until smooth, and pour into the pot, stirring until well mixed in. Add the remaining water to cover the vegetables, and bring to a boil. Cover, reduce heat, and cook over low heat for about one hour until potatoes and carrots are done.<br />
<br />
Serve hot, warm, or at room temperature, with additional lemon on the side.<br />
<br />
Yield: 5-6 servingsStellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-85076744607973955042010-01-06T22:54:00.005+02:002010-01-18T19:24:08.678+02:00Soufle Kounoupithiou: 3-Cheese Baked Cauliflower<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWSbFNm_DosNh3lDe-rbsmWX4FjXxRIjGHx3o0fdSTH0Adt98g_juvXZ1YjyHJQBFwKkPDPNwUNQiZWLCoIYTvgFrFwV2jqk83hJMqAmKMnnvuxRQlhvZSvIrFZNsv1M7rYHvw6yWXieq/s1600-h/kounoupidi_ogkraten.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5423734249232483538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWSbFNm_DosNh3lDe-rbsmWX4FjXxRIjGHx3o0fdSTH0Adt98g_juvXZ1YjyHJQBFwKkPDPNwUNQiZWLCoIYTvgFrFwV2jqk83hJMqAmKMnnvuxRQlhvZSvIrFZNsv1M7rYHvw6yWXieq/s320/kounoupidi_ogkraten.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
In Greek: σουφλέ κουνουπιδιού, pronounce soo-FLAY koo-noo-peeth-YOU<br />
<br />
This recipes calls for cauliflower, milk, cheeses, eggs, and spices. A fabulous way to serve cauliflower (it can also be made with broccoli), and a pretty dish as well.<br />
<br />
Cook Time: 40 minutes<br />
<a name='more'></a><br />
<b>Ingredients:</b><br />
<br />
* 3 1/3 pounds of cauliflower<br />
* 4 cups of whole milk<br />
* 1 teaspoons of salt<br />
* 1/2 teaspoon of pepper<br />
* 1/4 - 1/2 teaspoon of ground nutmeg<br />
* 4-5 tablespoons of cornstarch<br />
* 2 eggs<br />
* 1/4 pound of graviera cheese (gruyere)<br />
* 1/4 pound of grated gouda cheese<br />
* 1/4 pound of grated kefalotyri cheese (or pecorino, parmesan)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaC2Ft_INegJrKk4i-dGm1DcxRMIcC2TDMJgIPPt1RKlwHmnm6YLp3f1VxGLXoMia4xFnq3nM9XZsUT5SQFucae38QdWQxGEWJiEy7u9dRUho5p7CgCwAeG3RQqXBLNW8G8iJiRfK1GMfe/s1600-h/kounoupidi.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5423734710877841794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaC2Ft_INegJrKk4i-dGm1DcxRMIcC2TDMJgIPPt1RKlwHmnm6YLp3f1VxGLXoMia4xFnq3nM9XZsUT5SQFucae38QdWQxGEWJiEy7u9dRUho5p7CgCwAeG3RQqXBLNW8G8iJiRfK1GMfe/s320/kounoupidi.jpg" style="cursor: pointer; display: block; height: 231px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<b>Preparation:</b><br />
<br />
In a bowl, combine cheeses and toss to mix thoroughly.<br />
<br />
Preheat oven to 350F (180C).<br />
<br />
Wash and trim the cauliflower, removing core and leaves. Cut into medium-sized pieces, and boil in well-salted water for 10 minutes. Set aside to drain.<br />
<br />
In a saucepan, heat 3 cups of milk with the salt, pepper, and nutmeg over medium-low heat. In a small bowl, beat together the remaining 1 cup of milk, eggs, and cornstarch. When the milk is steaming (do not boil), add the beaten egg mixture, whisking continuously so it doesn't boil. When the sauce thickens, remove from heat and stir in 2/3 of the mixed cheeses.<br />
<br />
Spread the cauliflower evenly over the bottom of a 13" x 10" (or equivalent) pan. Pour the sauce over evenly and sprinkle with the remaining cheese.<br />
<br />
Bake at 350F (180C) for about 40-45 minutes.<br />
<br />
Tip: You can use leftover steamed or boiled cauliflower or broccoli to make this delicious dish.Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-19843086136185388462009-12-14T03:08:00.003+02:002010-01-18T19:25:00.962+02:00Traditional Eggnog<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIV_NmzDN7KIzGbvIBtcJLalIKZgpaYcVpRLn4uoUFqXNf4cVy56T0xP8OC0kijWr6gIiWXiqMJkpgpFWFsyylwctdChUdm7M50rh_CTqQprXq5FcYAR86xzKj-P3dyaTerF3Yw-KhjYI/s1600-h/eggnog.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5414892675518801298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIV_NmzDN7KIzGbvIBtcJLalIKZgpaYcVpRLn4uoUFqXNf4cVy56T0xP8OC0kijWr6gIiWXiqMJkpgpFWFsyylwctdChUdm7M50rh_CTqQprXq5FcYAR86xzKj-P3dyaTerF3Yw-KhjYI/s320/eggnog.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
Everyone loves eggnog, but not everyone has been lucky enough to have had a super-dooper eggnog recipe handed down to them from their family or friends. We’ve been given some fantastic ones from MaryAlice family (from Boston), and have also happened upon various delicious eggnog recipes over the years.<br />
<br />
In fact, I get so many people asking me for eggnog, that I decided to share them with everyone. Lucky you! Now you, too, can make the tastiest eggnog – and not just at Christmas! Let me know how you go, and feel free to send me in any of your own tried and tested recipes. Enjoy! Ho ho ho…<br />
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<a name='more'></a><br />
<b>Ingredients:</b><br />
<br />
12 eggs, separated<br />
6 cups milk<br />
2 cups heavy/ thickened cream<br />
2 cups bourbon<br />
1+ ½ cups sugar<br />
¾ cup brandy<br />
2 teaspoons ground nutmeg<br />
<br />
<b>Preparation:</b><br />
<br />
In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).<br />
Very slowly, add in the bourbon and brandy - just a little at a time.<br />
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).<br />
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.<br />
Stir in 1+ ½ teaspoons ground nutmeg.<br />
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.<br />
In yet another bowl, beat the egg whites until stiff peaks form.<br />
Gently fold the egg white mixture into the egg yolk mixture.<br />
Gently fold the cream into the egg mixture.<br />
After ladling into cups, garnish with the remainder of the ground nutmeg.<br />
<br />
Serves: 8.Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-61520869306409218022009-12-07T23:09:00.012+02:002010-01-18T19:25:25.987+02:00Keik me Karota: Carrot Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0GXZ5Jrug2WwGVhLUCBzz_9JBblQ7Am5PEIJ3KpMgUeBdPYUcFXFXCb4Pem_rTOO-c2qFQIrn6feWfI0J09XwRktfqDmRAbQ8pknNeNfYiEkZFkZkP0C0fMu9gz41J0UjnIXSOfH7ZQp/s1600-h/carrotcake.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412618944546611266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0GXZ5Jrug2WwGVhLUCBzz_9JBblQ7Am5PEIJ3KpMgUeBdPYUcFXFXCb4Pem_rTOO-c2qFQIrn6feWfI0J09XwRktfqDmRAbQ8pknNeNfYiEkZFkZkP0C0fMu9gz41J0UjnIXSOfH7ZQp/s320/carrotcake.jpg" style="cursor: pointer; display: block; height: 261px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>In Greek: κεϊκ με καρότα, say: cake meh kah-ROH-tah<br />
<br />
Western style cakes have been popular in Greece since the mid-20th century, but in Cyprus for ever due to the British that live there and this version of carrot cake with walnuts is delicious ... but different than most carrot cakes that have become popular in the US. It's a Canadian Version of it! The frosting is optional. But it's delicious!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2L8gRKjV13HYmQSUJ193MZ_V2M8cYKYaW36cnFmRXvC6x20sbb3dJHzev60nGKiFhDLoOvFSyRE6ykg_Bt7CvJDkOKnsETJdKNnWjzIBH4RM0JiOD3P1ksCIWr0koRwssXvq-Tdqj2BU1/s1600-h/carrot-cake-slice.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412620335585688002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2L8gRKjV13HYmQSUJ193MZ_V2M8cYKYaW36cnFmRXvC6x20sbb3dJHzev60nGKiFhDLoOvFSyRE6ykg_Bt7CvJDkOKnsETJdKNnWjzIBH4RM0JiOD3P1ksCIWr0koRwssXvq-Tdqj2BU1/s320/carrot-cake-slice.jpg" style="cursor: pointer; display: block; height: 237px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>The key to fabulous texture is in beating the sugar and eggs to a mousse-like consistency.<br />
<br />
Cook Time: 35 minutes<br />
<br />
<a name='more'></a><br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
* 1 1/2 cups of sunflower oil<br />
* 2 cups of sugar<br />
* 3 teaspoons of BP (baking powder)<br />
* 2 teaspoons of Baking Soda<br />
* 2 tablespoons of grated cinnamon<br />
* 4 eggs, at room temperature<br />
* 1 1/2 teaspoons of Vanilla Extract<br />
* 2 3/4 cups of all-purpose flour<br />
* 2 1/2 cups grated carrots<br />
* 1 cup of ground walnuts<br />
<br />
<span style="font-weight: bold;">* FOR BAKING</span><br />
* a little olive oil<br />
* a little flour<br />
<br />
<span style="font-weight: bold;">* FOR ICING/FROSTING</span><br />
* 50gr unsalted butter (at room temperature)<br />
* 100gr philadelphia cheese (at room temperature)<br />
* 300gr icing sugar<br />
* 1 teaspoon Vanilla Extract<br />
<br />
You can also first put a layer of ready made marzipan and then the icing.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioN_XAfZje3e8N-BlCYpILpfg_WUyhMAwPrCoXNj8E5fHp3aIbbbKL5Mm9MSzBc1vB3C1JRr4MqUzrRd0KWvT4P3y8OlHEGksv-YPOriB_3Q_KoAg0TthaMr68Nybgl19KdOdn4jVxLwI9/s1600-h/CarrotCake-full.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412621361510671426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioN_XAfZje3e8N-BlCYpILpfg_WUyhMAwPrCoXNj8E5fHp3aIbbbKL5Mm9MSzBc1vB3C1JRr4MqUzrRd0KWvT4P3y8OlHEGksv-YPOriB_3Q_KoAg0TthaMr68Nybgl19KdOdn4jVxLwI9/s320/CarrotCake-full.jpg" style="cursor: pointer; display: block; height: 306px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-weight: bold;">Preparation:</span><br />
<br />
In a mixing bowl, beat together the sugar and eggs until they reach a mousse-like consistency, about 10 minutes.<br />
<br />
Beating continuously, add in oil slowly, then baking powder, flour, baking soda, cinnamon, vanilla extract, walnuts, and finally the carrots. Continue beating for 2-3 minutes longer.<br />
<br />
Preheat oven to 350°F (175°C).<br />
<br />
Transfer cake batter to a greased, lightly floured bundt pan, cake pan, or loaf pan.<br />
<br />
Cover the pan loosely with foil and bake in a preheated 350°F (175°C) oven for 20 minutes. Remove the foil and bake for 15 minutes longer, or until nicely golden and a toothpick inserted into the middle of the cake comes out dry.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKo0CmoK4aRzLQdq39B3V-al2sezPV7X-FajD-iX7DvMri2ewDA8cN1zIEOqm2dVeAHSnsJxnQtLRmprmcvRW65rrU2l6Nw3JyJ2pN-Q7eAb2BlhT6YJkB8G7lU5dTKGkXaxj7R5-FBhA7/s1600-h/carrot-cake.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412619523398895666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKo0CmoK4aRzLQdq39B3V-al2sezPV7X-FajD-iX7DvMri2ewDA8cN1zIEOqm2dVeAHSnsJxnQtLRmprmcvRW65rrU2l6Nw3JyJ2pN-Q7eAb2BlhT6YJkB8G7lU5dTKGkXaxj7R5-FBhA7/s320/carrot-cake.jpg" style="cursor: pointer; display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Serve at room temperature.Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-1596905177230346082009-12-07T01:56:00.005+02:002010-01-18T19:48:27.742+02:00Melomakarona: Honey & Spice Cookies<div style="text-align: center;"><span style="font-style: italic;">This is a great recipe of my Grandmother Despina!!!! </span><br />
</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08M4mmN8kSGOabG5iASVTF9CL-6EwHDxaOESpKa0BJeuripRNJWNA6KwYroVqulJhwhyphenhyphenlae0AjJaDG0bPHWiwv5P6ywK1OWwAG-SGmolsOH4pcWopTFD0SQiuXMXQzDMhAejfKzpx_Jwm/s1600-h/melomakarona.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412278969550357138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08M4mmN8kSGOabG5iASVTF9CL-6EwHDxaOESpKa0BJeuripRNJWNA6KwYroVqulJhwhyphenhyphenlae0AjJaDG0bPHWiwv5P6ywK1OWwAG-SGmolsOH4pcWopTFD0SQiuXMXQzDMhAejfKzpx_Jwm/s320/melomakarona.jpg" style="cursor: pointer; display: block; height: 278px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
In Greek: μελομακάρονα (pronounced meh-lo-mah-KAH-ro-nah)<br />
<br />
These honey-soaked cookies are a Christmas tradition all over Greece.<br />
<br />
The recipe is very forgiving except in two areas: the dough should not be overworked or the cookies will become too dense; and the shape should be rounded, not flat or they will harden during baking. The baked cookies should have a texture slightly more dense than spice cake in order to absorb the syrup.<br />
<br />
Prep Time: 35 minutes<br />
<br />
Cook Time: 20 minutes<br />
<a name='more'></a><br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
* 9 cups of soft flour<br />
* 3 teaspoons BP<br />
* 1 teaspoon baking soda<br />
* 1 cup of sugar<br />
* 1 cup of fresh orange juice<br />
* 1/2 cup brandy<br />
* 3 cups of sunflower oil<br />
* 1 cup of sugar<br />
* 2 teaspoons of cinnamon<br />
* 1 teaspoon of grated cloves (or ground cloves)<br />
* grated peel of 1 orange<br />
* grated peel of 1 lemon<br />
<br />
<span style="font-weight: bold;">Preparation:</span><br />
<br />
To make the cookies<br />
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Preheat the oven to 320F (160C) with a convection oven, or 350F (180C) with a conventional oven.<br />
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Dissolve the baking soda in the orange juice.<br />
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Put all the dry ingredients (flour, sugar, spices) in a bowl and mix until blended with a whisk. In the middle, create a well and add the liquid ingredients (oil, brandy, orange juice). Knead the dough until it sticks to your hands.<br />
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To shape the cookies, take a fistful of dough and make it into a log. (Not a big one as it will double in size once baked). Press the dough gently with your fingers on one side to flatten slightly. The shape of the cookies can be rounded, small log shape, or oval like those shown in the photo.<br />
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Place the cookies well spaced in a greased cookie sheet (or on parchment cooking paper, or on a non-stick cookie sheet), place on the middle rack in the oven and bake until browned (about 15-20 minutes}. Remove from the oven and allow to cool on baking racks.<br />
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<span style="font-weight: bold;">For the Syrup and Topping</span><br />
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* 2 cups of water<br />
* 2 cups of sugar<br />
* 2 cups of honey<br />
* 1 stick of cinnamon<br />
* 3-4 whole cloves<br />
* 2 cups of finely chopped walnuts<br />
<br />
The cooled cookies will be dipped in the hot syrup, so don't start the syrup until the cookies have cooled.<br />
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Put the water, honey, sugar, cinnamon stick, and cloves in a wide pot (like a deep frying pan) and bring to a boil over medium-high heat for 2-3 minutes. Turn the heat down to low. (As soon as it starts to boil, a foam rises to the top - scoop this off and throw it out.) Remove the cinnamon stick and cloves.<br />
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Put in cookies (as many as will fit on the bottom) into the hot syrup and use a spatula to hold them down for about 45 seconds to a minute, depending on how syrupy you want them to be. Once the cookies have been soaked, remove them with a slotted spoon, letting some of the syrup drip, place on a large serving plate in layers, sprinkling each layer liberally with the finely chopped walnuts before adding another layer on top.<br />
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Melomakarona are not refrigerated. Cover them well with plastic wrap to keep for several days or store in tins so they don't dry out, and they'll last for weeks or months - if they aren't eaten by then.<br />
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<span style="font-style: italic; font-weight: bold;">Note: </span>If there's any syrup left over, don't throw it out. It will keep for several days. These cookies move fast and the syrup can be used in the next batch!Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com1tag:blogger.com,1999:blog-7876221860129226211.post-35438830789060608682009-12-07T01:45:00.005+02:002010-01-18T19:49:48.835+02:00Loukoumathes: Honey Puffs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjjwGTV4xC3anF5orl3avz8uvd3dFfpDR0ns8sjbyucLMzrizmFP0VbRsG4IPBqIgn0GUAX0j9H9JZBM8dh7pCEAsYIk-uKTaz6NBMzrRYrSb6Fp9Zg3afVGKiGFXVT2Fcsdp3Pqh-4wk/s1600-h/loukoumades.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412274709688320690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjjwGTV4xC3anF5orl3avz8uvd3dFfpDR0ns8sjbyucLMzrizmFP0VbRsG4IPBqIgn0GUAX0j9H9JZBM8dh7pCEAsYIk-uKTaz6NBMzrRYrSb6Fp9Zg3afVGKiGFXVT2Fcsdp3Pqh-4wk/s320/loukoumades.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
In Greek: λουκουμάδες, pronounced loo-koo-MAH-thes<br />
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In many areas of Greece, Loukoumathes (also loukoumades) are a New Year's Eve tradition, and they are also made to celebrate the name day of St. Barbara (December 4). The Greek Jewish community also includes these small honeyed puffs at Hanukkah.<br />
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This recipe for loukoumathes calls for milk and a hefty helping of baking powder to create these small light fried balls of dough that are drizzled with honey and sprinkled with nuts.<br />
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Cook Time: 20 minutes<br />
<a name='more'></a><br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
* 1 1/2 cups of all-purpose flour<br />
* 3 teaspoons of baking powder<br />
* 4 level tablespoons of sugar<br />
* 4 tablespoons of oil, or melted butter or margarine<br />
* 3/4 cups of milk<br />
* 1 egg<br />
* oil for frying<br />
* honey for drizzling<br />
* finely chopped walnuts<br />
* ground cinnamon<br />
<br />
<span style="font-weight: bold;">Preparation:</span><br />
<br />
Sift the flour with the baking powder into a bowl. Add sugar, oil (or butter or margarine), milk, and the egg, and mix with a wooden spoon until smooth.<br />
<br />
Heat 1-2 inches of oil in a saucepan or deep frying pan to just below the smoke point (medium to medium-high on most stoves). When the oil is hot, drop the batter by the small teaspoonful into the oil and fry until golden on all sides.<br />
<br />
Tip: Keep a small bowl of cold water next to the workspace and dip finger before pushing batter into the oil (to keep batter from sticking).<br />
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Drain on paper toweling.<br />
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Place on serving platter and drizzle with honey. Dust with walnuts and cinnamon, and serve.<br />
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Yield: about 30 pieces (each about one inch in diameter)Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0tag:blogger.com,1999:blog-7876221860129226211.post-23335121471842158812009-11-26T00:37:00.003+02:002010-01-18T19:53:41.504+02:00Eliopsomo: Olive Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Q4O_xiGEneNNSMLJhpzbwAKgpmRcljg4mKN-AisrbnoNJCAV3Z4VU9MYTrDjR4B8G-ElsZA5kfDUFZmuNJytJKCMZExR60e_EdTjIDt5Ba2fNhyx-G7Dj4cywdsPYH8lx1O9GaPSd9xB/s1600/olivebread.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5408176918487420418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Q4O_xiGEneNNSMLJhpzbwAKgpmRcljg4mKN-AisrbnoNJCAV3Z4VU9MYTrDjR4B8G-ElsZA5kfDUFZmuNJytJKCMZExR60e_EdTjIDt5Ba2fNhyx-G7Dj4cywdsPYH8lx1O9GaPSd9xB/s320/olivebread.jpg" style="cursor: pointer; display: block; height: 184px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
In Greek: ελιόψωμο, say: eh-lee-OHP-so-moh<br />
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Olives and bread... what could be a more basic combination in a Greek bread? This recipe for Greek olive bread can be made with black or green Greek olives.<br />
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Prep Time: 1 hours, 30 minutes<br />
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Cook Time: 20 minutes<br />
<a name='more'></a><span style="font-weight: bold;">Ingredients:</span><br />
<br />
* 6 3/4 ounces (200 ml) of warm water<br />
* 1 package dry yeast (2 1/4 teaspoons)<br />
* 3 1/4 cups of all-purpose flour<br />
* 1 teaspoon of sea salt<br />
* 2 teaspoons of sugar<br />
* 4 teaspoons of olive oil<br />
* 1/3 pound (5 1/3 ounces, 150 gr) of coarsely chopped Greek olives<br />
* Fresh mint chopped (optional)<br />
* additional flour<br />
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<span style="font-weight: bold;">Preparation:</span><br />
<br />
Dissolve the yeast in warm water.<br />
<br />
In a large bowl, combine flour, salt, sugar, and oil and mix. Add water/yeast mixture and knead on a lightly floured surface until the dough is smooth and doesn't stick to hands (about 20 minutes).<br />
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Form dough into a large round loaf and place on a floured pan or cookie sheet in a warm place, cover with a light kitchen towel and allow to rise for 40 minutes. <br />
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Punch down the dough, add olives, and knead until the olives are distributed throughout the dough.<br />
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Preheat oven to 395° (200°C).<br />
<br />
Divide dough into 4 equal parts and form into loaf shapes. Score the top of each loaf in 3 or 4 places, place on a floured baking pan (well spaced out) in warm place, lightly covered, and allow to rise for about 20 minutes.<br />
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Bake on the middle rack at 395° (200°C) for about 20 minutes. (The loaves should sound hollow when tapped on the bottom.)<br />
<br />
Yield: 4 loaves of Greek olive bread.Stellahttp://www.blogger.com/profile/08367029922191747315noreply@blogger.com0