month : 02/2014 9 results

Pork tigania meze

Ingredients, for 4 persons 400 gr pork tenderloin, cut into cubes 1 onion, sliced 1 clove of garlic 120 ml white wine 1/2 teaspoon of flour 1 fresh tomato, diced 1 small red pepper, diced 1 small green pepper, diced 1 sprig fresh oregano or thyme Salt, pepper Method Brown the pork on all sides in hot olive oil, together with onion and garlic. Add peppers and flour and when slightly browned, add the wine. Next add the tomatoes and oregano or thyme. Simmer until the ...

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 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. Pour in the ...

Shrimp with Orzo

Ingredients, for 4 persons 400 gr medium orzo 12 peeled and deveined No.2 shrimps 2 fresh tomatoes, diced 1 medium onion, diced 50 ml white wine 1.2 lt shrimp broth, approx.* 1 clove of garlic, sliced 80 gr feta cheese, crumbled 120 ml olive oil 8 - 10 fresh mint leaves Salt , pepper Method Heat half of the oil in a small saucepan and gently sauté the onion and garlic. Add orzo and sauté for 2 - 3 minutes. Pour in the wine. Add the tomatoes and gradually add the ...

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. To Serve 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.

“Fava” (Yellow Split Peas) with capers

Ingredients 200 gr yellow Santorini fava 1 medium onion 1 small potato 1 sprig fresh oregano 50 gr pickled capers, rinsed and dried 1 spring onion, sliced 80 ml Extra virgin olive oil Juice of one lemon Salt, pepper Method Wash the split peas, and add them to 700 gr water in a deep saucepan. Bring to the boil and turn the heat down to low. Add the onion and potatoes and leave to simmer gently. Skim as necessary. After 25-30 min., add the oregano, salt and pepper, and ...


Ingredients 1 medium aubergine, trimmed and thinly sliced Manouri cheese cut into sticks (about 5 x 1.5 cm), 12 pieces 100 ml extra virgin olive oil 40 ml aged wine vinegar 1 small green pepper, diced 1 small re pepper, diced 1 fresh tomato, diced 1/2 clove of garlic, finely chopped 1 onion, diced 5 sprigs of parsley, finely chopped Salt, pepper Preparation Cook the slices of aubergine on the grill with a little olive oil until soft. Set aside to cool. Cut the ...

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.