January 30th, 2007 by admin
Tzatziki is one of the most famous Greek salad recipes. Based on yogurt, it can make a good couple with bread, while eating legumes. But not only this! Greeks dive the barbeque meat in tzatziki, not in unhealthy ketchup and mayonnaise. You can try it in your next barbeque party and leave the guests astonished. Its coolness will make a really good combination with hot meat. Taking some bread dives into tzatziki is a good way to drive your hunger away, bachelors! Apart from meat and legumes, it can also be combined with other foods. Try it to impress your girlfriends and boyfriends! But not exaggerate with the garlic!
To make tzatziki, which is not an actual food, but something that boosts the taste of the food, you need:
1/2 kilo drained Yogurt
1 cucumber (or if it’s big enough the 3/4 of it)
5 soup-spoons of oil (preferably olive oil)
2 soup-spoons of vinegar (if you don’t have vinegar, it’s not a big crime to skip it)
1 or 2 cloves of garlic
Smash the garlic and cut the cucumber into small pieces (cubes).
Then put everything in a bowl and stir up until only yogurt and cucumber pieces can be seen. Preserve in the fridge. It’s that simple!! If you want you can add only one smashed (always smashed!) clove of garlic. Then taste it and add the second one if you want it “heavier”. You can add 3 or 4 as well. Do not overdo it!
Technorati Tags: tzatziki, greek recipes, salad, yogurt
Category: Appetizers, Greek Recipes, Greek Salad Recipes |
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January 25th, 2007 by admin
Greek: Στιφάδο
Serves / Yields: 4 persons
Ingredients:
- 4 tablespoons olive oil
- 1 small sprig of rosemary
- 1 kg tender beef, cut into large cubes
- 900 ml water
- 2 tablespoons tomato puree
- Salt
- Black pepper
- 3 tablespoons red wine vinegar
- 4-6 tablespoons vegetable oil
- 700 grams small onions (the pickling size), peeled and left whole
- 1 small glass red wine
- 5 cm cinnamon stick
- 1 teaspoon demerara sugar
- 5 grains allspice
Preparation:
Heat the olive oil in a large saucepan and brown the meat in it. It will produce a lot of moisture but continue until it has all evaporated and the meat starts to turn golden. Slowly pour the vinegar over it and, when the steam subsides, add the wine. Then add all the remaining Ingredients except the vegetable oil, onions and sugar, cover and cook slowly for 1 hour or until the meat is almost tender.
Heat the vegetable oil in a frying pan and add as many onions in one layer as it will take. Sautee them gently for about 15 minutes, shaking and turning them over until they brown lightly. Lift them out with a slotted spoon and spread them over the meat, distributing them evenly. Repeat until all the onions are done. Sprinkle the sugar over the onions, cover and cook very gently for 30 minutes, until the onions are soft but not disintegrating. Do not stir once the onions have been added, but rotate the saucepan occasionally to coat them in the sauce
Category: Meat, Greek Recipes |
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January 21st, 2007 by admin
Greek: Αμυγδαλωτά γεμάτα
Season: All season
Ingredients:
* 1/2 kg blanched almond kernel
* 180 gr sugar
* Rosewater
* Icing sugar
Preparation:
Mix with a blender the sugar with the almond kernel. Gradually add the rosewater and continue mixing until the mixture becomes a unified pulp. Shape the mixture into different shapes coat with icing sugar and serve.
This sweet is usually served with ouzo in Lesvos island. Enjoy this Greek Dessert recipe!
Category: Pastries/Desserts, Greek Recipes, Greek Dessert Recipes |
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January 21st, 2007 by admin
Greek: Γλύκισμα με αμύγδαλα
Ingredients:
- 640 gr almonds, grinded
- 640 gr sugar
- 8 egg yolks
- Marmelade
Preparation:
Beat the egg yolks. Mix them with sugar and almonds and knead. Seperate the dough in two pieces. Roll out each part of the dough and place in two seperate buttered baking pans. When baked, baste with marmelade of your choice, warm as it is, the sweet in the first pan and place on top of it the sweet of the second baking pan, in a way that the resulted sweet has marmelade on the middle.
Category: Pastries/Desserts, Greek Recipes, Greek Dessert Recipes |
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January 21st, 2007 by admin
Greek: Τιμπλούδια
Season: All season
Ingredients
Filling
- 1 kg almond kernel, thickly grated
- 4-5 spoons sugar
- 5 spoons hard tack (finely grated rusk)
- 1 nutmeg, grated
Syrup
- 1 kg sugar
- 3 glasses water
- Lemon peel of one lemon
- Juice of one lemon
- A pinch of vanilla powder
Dough
- 2 glasses water
- 2 cups oil
- Flour, as much as it takes to make an elastic dough
- A pinch of salt
Method
Prepare the dough by mixing all the appropriate Ingredients. Mould until an elastic dough is prepared. Then roll out the dough and make a thin filo sheet. Mix all the Ingredients for the filling. Then dredge the filling over the filo sheet and roll the filo sheet to make a cylinder, which will have the filling on its center. Cut the cylinder in even pieces and pour over each piece a spoon of heated oil. Bake in moderate temperature until golden. In the meantime prepare a cold syrup by mixing all its Ingredients. When the sweet is baked remove from the oven and pour the syrup over it , cold as it is.
Category: Pastries/Desserts, Greek Recipes, Greek Dessert Recipes |
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