Recipes 2014 9 results

Semolina Halva

Semolina Halva WITH RAISINS & ALMONDS Ingredients For the halvas 125 gr fine semilina 30 gr almonds 30 gr raisins 50 ml olive oil 2 gr cinnamon For the syrup 600 gr water 200 gr sugar cinnamon stick orange peel Method: Boil the syrup ingredients over a medium heat for 5 min. Remove spices. In a deep saucepan, cook semolina in olive oil until golden. Add almonds and raisins. Carefully pour the syrup into the semolina and stir well. Place in molds of your ...

Apaki smoked pork with carob syrup or grape molasses

Ingredients, for  4 persons 200 gr apaki, Cretan smoked pork, cut into slices 1 cm thick 1  tablespoon carob syrup or grape molasses 1 teaspoon toasted sesame seeds Method Grill the apaki on a high heat or in a skillet until browned. Serve in a shallow dish, drizzle with carob syrup or grape molasses and sprinkle with sesame seeds.

Cheese Saganaki

Ingredients, for 4 persons 240 gr Cretan graviera cheese or kefaloriti or other mature hard cheese A little flour Water Juice and zest of one lemon Olive oil for frying Method Cut the cheese into rectangular pieces 1 cm think. Dip twice first in water and then flour. Fry in hot oil for 1-2 minutes until golden. Serve warm, sprinkled with lemon juice and zest.

Cuttlefish Pilaf

Ingredients, for 4 persons 400 gr cuttlefish,cleaned and cut into chunks 240 gr 'glacé' rice (glutinous round-grained rice), rinsed Vegetable broth* 1 onion, finely chopped 1 small green pepper, finely chopped 1/2 clove of garlic, finely chopped 100 ml white wine 1 fresh tomato, diced 5 sprigs of chopped parsley 2 bay leaves 120 ml olive oil Salt, pepper Juice of 1 lemon Method Sauté the cuttlefish in a saucepan with the onion, garlic and a little olive oil. ...

Taramosalata (Fish Roe Dip)

Ingredients for 4 persons 100 gr white 'tarama' fish roe 400 gr fresh potatoes 160 gr olive oil Juice of 4-5 lemons Olive oil and chopped onion for serving Method Boil the potatoes whole and peel them while still hot. Beat the roe in a food processor with a little olive oil and gradually add the potatoes and remaining olive oil. Season with lemon juice as necessary. Serve the fish roe dip as a cold 'meze' with a little fresh olive oil and chopped onion.

Tirokafteri (Spicy Cheese Dip)

Ingredients for 4 persons 80 gr Feta cheese 80 gr Manouri (a semi-soft white cheese) 80 gr strained Greek yoghurt 1 medium green chili pepper 80 ml olive oil A pinch of sweet paprika Method Let the cheeses reach room temperature, crumble or mash finely and mix well with the yoghurt, chopped pepper and paprika. Alternatively place all the ingredients in a food processor and purée. Drizzle with oil and serve as a meze (appetizer). Keep refrigerated.

Tomato,cucumber,olives,cabbage with salt & lemon

Ingredients for 4 persons 1 medium tomato, cut into wedges 1 small cucumber, cut into sticks Black olives marinated in olive oil and oregano A few chunks of cabbage 1/2 lemon Salt Method Place vegetables on small plates, season with salt and sprinkle with lemon.