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Wednesday, May 30, 2012

Fasolatha (Navy bean Soup)



Summary
Navy bean soup
Servings:8

Ingredients
  • 2 1/5 cup navy beans
  • 2 medium carrots, sliced in rounds
  • 1-2 celery stalks
  • 1 batch of celery leaves, coarsley chopped
  • 6 oz olive oil
  • 2 medium, white onions, finely chopped
  • 1-2 pinches of pepper
  • 2-3 pinches of salt
  • 2 medium tomatoes, finely chopped
Directions
  • Soak the beans in water overnight.
  • Drain and put in a pot with about 7 cups of cold tap water.
  • Add the vegetables and boil for about 1 hour or until beans and vegetables are tender.
  • After about 50 minutes, add the oil, salt and pepper.
Source: EatGreekTonight

Fasolatha (Navy bean soup)



Summary
A thick, hearty soup with a tomato base.
Servings: 6

Ingredients
  • 1 lb of navy beans
  • 3 medium carrots, sliced
  • 3 leaves celery, chopped
  • 1 cup of olive oil
  • 1 medium, white onion, chopped
  • 1 pinch of pepper
  • 1 pinch of salt
  • 1 cup of tomato sauce
Directions
  • Soak the beans in water from the previous night.  
  • Strain the water and place the beans in a pot with new water. 
  • Boil for a while and once again strain.  
  • Sautee the onions and garlic in olive oil.
  • Add the tomato sauce. You can also add fresh, well-ripened, tomatoes chopped into chunks.
  • Add water and bring to a boil.
  • Put the strained beans in the pot, add the rest of the ingredients. Let it boil for hours or until the base is thick and the beans are tender.  
Source: EatGreekTonight

Fakes (Lentil soup)



Summary
Lentil soup in a tomato and onion base. Thick and hearty and tasty, too.

Ingredients
  • 5 bay leaves
  • 6 cloves of garlic, chopped in large pieces
  • 1 lb of lentils, soaked in water from overnight
  • 2/3 cups of olive oil
  • 3 large, white onions, chopped
  • 1 pinch of pepper
  • 1 cup of tomato sauce
  • 6 cups of water
Directions
  • Soak the lentils in water overnight.
  • Rinse and strain the lentils.
  • Chop the onions and garlic. It's nice to leave large chunks of each.
  • Place olive oil in a large pot and sautee the onions and garlic.
  • Once the onions and garlic have taken some color, carefully add the water. Be careful because the oil will react violently to the cold water.
  • Bring to a near boil and add the tomato sauce, salt and pepper. Be careful not to add too much salt as the soup will reduce.
  • Bring the soup to a boil and add the rest of your spices.
  • Slowly simmer for about an hour or until the soup thickens and the lentils soften.
Source: EatGreekTonight

Tomatosoupa



Summary
A zesty tomato soup, great with a pasta.

Ingredients
  • 1 celery (stalks)
  • 1/2 cup of olive oil
  • 1 lb pasta
  • 1 pinch of salt
  • 1 pinch of white sugar
  • 3 medium, ripe tomatoes
Directions
  • Wash, peel, core and crush the tomatoes.  
  • Press the tomatoes through a strainer, removing any course pulp and the seeds. 
  • Place the juice in a stock pot with the celery, the sugar, the oil, the salt and enough water.  
  • Slowly boil the contents for 20 or so minutes then add your pasta of choice.
  • Continue to boil until your noodles are cooked to taste.  
  • Remove the celery and serve hot. 
Source: EatGreekTonight

Avgolemono soup



Summary
Another variation!
Servings: 4

Ingredients
  • 4-6 cups of chicken's broth
  • 4 eggs, separated
  • 3 lemons, squeezed
  • 1 pinch of pepper
  • 1/3 cup of rice, cooked for 10 minutes
  • 1 pinch of salt
Directions
  • Beat egg whites and beat yolks separately and then mix together.  
  • Add lemon juice to mixture and beat again. 
  • Put some hot chicken broth in bowl and gradually (by spoonfuls) add some of the egg mixture into remaining chicken stock pot.
  • Do this slowly...adding a little at a time, as not to curdle.  
  • Soup can be heated over a very low heat and stirred constantly. 
  • Add the cooked rice, salt, pepper, and any other seasonings to taste.
  • Do not boil.  
Source: EatGreekTonight

Volvi me ladoxido



Summary
Mini onion bulbs with dressing
Servings: 6

Ingredients
  • 1-2 pinches of dill, finely chopped
  • 2-3 tablespoons of olive oil
  • 1-2 pinches of pepper
  • 2-3 pinches of salt
  • 2.20 lbs of shallots (small onion bulbs)
  • 4 oz of white vinegar
Directions
  • Clean the onion bulbs and boil in a mixture of a little water and half the vinegar for 15-20 minutes.
  • Beat the remaining vinegar, oil, salt, pepper and dill.
  • Drain the onion bulbs.
  • Pour the oil and vinegar dressing over top and serve. 
Source: EatGreekTonihgt

Tziyerosarmas



Summary
Lamb or Calf Liver. 
Servings: 4

Ingredients
  • 1 beef liver, lamb or calf
  • 4 tablespoons of unsalted butter, melted
  • 2 tablespoons of dill, chopped
  •  5 eggs
  • 3/4 cup of milk
  • 1 teaspoon of mint, chopped
  • 1-2 pinches of pepper
  • 1/2 cup of raw rice
  • 2-3 pinches of salt
  • 1-2 sausage casings
  • 1 scallion, chopped
Directions
 Stuffing:
  • Skin the liver.
  • With scissors, cut it into small pieces and place them in a bowl.
  • Add rice, eggs, scallions, dill, mint, salt and pepper and mix well.  
  • Wash the casings and dip them in warm water to open them well.
  • Place the stuffing in the casings (as you would stuff a sausage).
  • Fold the edges over carefully and place folded side down on a buttered pan.  
  • Pour the melted butter over top and bake at 325 degrees for 45 minutes.
Source: EatGreekTonight

Tyropites




Summary
Hot cheese pastries. (A variation of Tyropita)

Ingredients
  • 7/8 cup of feta cheese
  • 1/2 cup of cottage cheese
  • 2 eggs, beaten
  • 1/2 package of fyllo, approx. 8 sheets
  • 3 1/2 oz of olive oil
  • 3 tablespoons of parsley, fresh, flat leaved, chopped
  • 1 pinch of pepper
 Directions
  • Crumble feta cheese into a bowl.  
  • Add cottage cheese, parsley and eggs and beat together with fork until well blended. 
  • Season with pepper.
  • Cut fyllo pastry down the longest length into 7cm/2 3/4 in strips.  
  • Take 1 strip and cover other strips with damp tea towel. 
  • Brush strip with olive oil and put a heaped teaspoon of the cheese mixture on the bottom left-hand corner.  
  • Fold over the corner with the filling so it meets long side edge and forms a triangle. 
  • Continue folding the filling up and over from side to side to form a neat triangle.  
  • Place on an oiled baking tray and brush with oil. 
  • Continue with the rest of the fyllo pastry and mixture is used.  
  • Bake in preheated oven 190 degrees C/375 degrees F /Gas mark 5 for 15 minutes until golden brown. 
Source: EatGreekTonight

Saturday, May 26, 2012

Tyropita


Summary
A delicious, cheese filled pastry.
Servings: 6

Ingredients
  • 3 tablespoons of usalted butter
  • 1lb of feta cheese
  • 1/4 lb of kefalograviera cheese, grounded
  • 1 pinch of dill, diced
  • 4 eggs, beaten
  • 1 lb of fyllo
  • 1 small margarine
  • 1 cup of milk
  • 1 pinch of pepper
Directions
  • Mash the feta cheese with a fork and add the kefalograviera, milk, butter, dill (or mint), eggs and pepper. 
  • Butter a pan with the margarine and place half the sheets of fyllo on the bottom also buttered with the margarine (so it doesn't stick).  
  • Pour the cheese mix and cover with the rest of the fyllo sheets, also buttered with margarine. 
  • Bake in medium oven for about 1 hr.  
Source: EatGreekTonight

Tyrokavteri



Summary
A spicy cheese spread.

Ingredients
  • 1 lb of feta cheese, crumbled
  • 8 oz of cream cheese
  • 1 cup of lemon juice
  • 1/2 of olive oil
  • 1/4 teaspoon of pepper (gound white pepper)
  • 4 red peppers, diced and roasted
  • 2 teaspoons of tabasco sauce
  • 1 cup of whiping cream (Half and half)
 Directions
  • Soften cream cheese in large bowl with mixer.  
  • Add feta, lemon juice, and white pepper. 
  • Slowly add olive oil until all of the oil is absorbed.  
  • Mix in half & half until the mixture is smooth and soft. 
  • If the mixture is hard, add a little more half & half to soften.  
  • Add roasted peppers. 
  • Serve with bread.  
Source: EatGreekTonihgt

Tzatziki



Summary
The famous cucumber dip that goes with everything.
Servings: 6

Ingredients
  • 1 cucumber
  • 1 pinch of dill, diced
  • 4 cloves of garlic, pressed
  • 2 tablespoons of olive oil
  • 1 pinch of pepper
  • 1 pinch of salt
  • 1 teaspoon of vinegar (red wine vinegar)
  • 2 cups of yogurt, pressed with cheese cloth
 Directions
  • grate the cucumber.
  • strain tightly using a cloth until very dry.
  • mix in all other ingredients.
 Source: EatGreekTonight

Wednesday, May 23, 2012

Taramosalata



Summary
Greek style caviar that even the kids would like.
Servings: 6

Ingredients
  • 1 1/2 lemon, squeezed
  • 1 cup of olive oil
  • 1 small, yellow onion
  • 2/3 lbs of potatoes, boiled
  • 1/4 of tarama (fish roe)
Directions
  • Mash the tarama, potatoes and onion together.
  • Beat the mix until very soft and creamy.
  • Add the olive oil and lemon juice together and mix very slowly with other ingredients.
  • Serve with olives.
 Source: EatGreekTonight

Friday, May 4, 2012

Taramokeftedes (Fish roe balls)






Summary
Fish roe balls
Servings: 6

Ingredients
  • 1 1/2 cup of wet crumbs of bread
  • 1-2 pinches of dill, finely choped
  • 5 tablespoons of flour for all purposes
  • 1-2 pinches of mint, finely choped
  • a little of vegetable oil
  • 1/2 of a medium, white onion, grated
  • 1-2 cups of parsley, finely choped
  • 1-2 pinches of pepper
  • 1 cup of tarama (fish roe)
Directions
  • Soak the fish roe in water overnight.
  • Preheat the oil and fry the onions well.
  • In a bowl, add the onions, fish roe, bread crumbs, seasonings and flour and knead well until mixture becomes a stiff dough.
  • Roll into balls and fry in a little heated oil.
  • Drain and serve hot.
Source: eatgreektonight

Sykotakia Ladorigani




Summary
Pan fried Liver. Chicken, lamb or beef liver. For when you're mad at the kids!
Servings: 5

Ingredients
  • 1 lb of beef's liver
  • 2 cloves (optional)
  • a little flour for all purposes, for dredging
  • 1 lemon, squeezed
  • a little oil, for frying
  • 1 pinch of oregano
  • 1 pinch of pepper
  • 1 pinch of salt
 Directions
  • Wash the liver very well.  
  • If using lamb or calf liver, cut it into strips or cubes.
  • Season the liver with salt and pepper and dredge in the flour. 
  • Shake off excess and fry in the olive oil over medium-high heat. 
  • Add the oregano, lemon juice and garlic (if used).  
  • Pour the contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into the oil/lemon/oregano mixture.
  • May also be served as a main course. Simply increase the quantities according to how many people are being served. Serve with either fried potatoes or plain white rice.
Source: www.eatgreektonight.com

Spanakopita (Spinach pie)







Summary
Spinach pie
Servings: 6

Ingredients

  • 1 lb of feta cheese
  • 1 bunch of dill, diced
  • 2 eggs
  • 1 lb fyllo pastry
  • 1 leek, finely choped
  • 1 1/2 cup of olive oil
  • 1 pinch of pepper
  • 1 pinch of salt
  • 2/3 lbs of scallions, sliced
  • 2 lbs of spinach
Directions
  • Clean and boil the spinach lightly.  
  • Strain it well and chop it. 
  • Brown the green onions and the leek lightly in a pot using half the olive oil . 
  • Remove from the heat and add the dill, the eggs, the spinach and salt & pepper.  
  • Oil a pan and spread half the sheets of fyllo sheets. 
  • Spread the spinach mix on top and sprinkle with Feta cheese and cover with the other sheets.  
  • Oil the top and bake in medium oven for about 1 hr. 
Source: www.eatgreektonight.com

Saganaki (Fried Cheese)






Summary
This variation uses egg to create a light coating. 
Servings: 4

Ingredients

  • 1 cheese (kefalotiri), cut into 3-4 pieces
  • 1 egg
  • 1/4 cup of flour for all purposes
  • 1 lemon, squeezed
Directions
  • Beat the egg in a bowl and put the flour on a plate.
  • Dip the pieces of cheese in the egg, then roll in the flour.
  • Heat butter in a frying pan and fry the cheese until the flour coating is golden.
  • Squeeze a lemon on the cheese before removing from the pan and serve immediately (excellent hot).
Source: www.eatgreektonight.com

Revithokeftedes






Summary
Chickpea Balls
Servings: 6

Ingredients

  • 2 eggs, beaten
  • 1/2 cup of flour for all purposes
  • 1 medium, white onion, finely choped
  • 1 teaspoon oregano
  • 2.20 lbs of chick peas
  • 1-2 pinches of pepper
  • 2 1/4 cup of mashed potatoes
  • 2-3 pinches of salt
Directions
  • Soak the chickpeas overnight.
  • Boil chickpeas for 40 minutes.
  • Strain and mash.
  • Add the mashed potatoes, beaten eggs, onion, 4-5 tablespoons (60-75ml) flour and seasonings.
  • Mix the ingredients well and form into balls.
  • Turn and fry until browned.
  • Drain and serve hot.
  • Roll the balls in remaining flour and fry in a little oil until golden brown.
Source: www.eatgreektonight.com

Patatokeftedes






Summary
Potato Balls
Servings: 6


Ingredients

  • 3-4 tablespoons of feta cheese, grated
  • 2-3 eggs, beaten
  • 4 oz of flour, for all purposes
  • 1 pinch of mint
  • just a little vegetable oil
  • 1-2 pinches of parsley
  • 1-2 pinches of pepper
  • 2.20 lbs of potatoes
  • 2-3 pinches of salt
 Directions
  • Boil the potatoes in salted water until tender.
  • Strain and mash the potatoes.
  • Add the eggs, feta, salt, pepper, mint and parsley.
  • Mix well and form into small balls.
  • Roll the balls in the flour and fry in hot oil.
  • Turn and continue frying until browned.
  • Drain well and serve hot.
 Source: www.eatgreektonight.com