January 30th, 2008 by Antonis
Hirino Selino Avgolemono - Pork With Celery & Avgolemono Sauce
Celery (Selino) is a favorite combination with pork. This Greek recipe is very popular in the winter months. Enjoy!
Ingredients:
3 tbsp olive oil
3 lbs boned leg of pork, trimmed and cubed
1 medium-sized yellow onion, peeled and sliced
1 bunch celery, including leaves, trimmed and sliced
1 tsp dried oregano
Salt
Freshly ground black pepper
For the Avgolemono Sauce:
2 eggs, lightly beaten
Juice of 1 1/2 lemons
Preparation:
Heat the oil in a large saucepan and saute the pork for 10 minutes or until browned. Add the onion, celery and oregano, and cook for a further 10 minutes, stirring constantly until the celery begins to soften. Add water to just cover the stew, season to taste with salt and pepper, and simmer gently for 1 hour or until the meat is tender. Allow the stew to cool slightly.
Whisk together the eggs and lemon juice and ladle some of the broth from the stew into the mixture while whisking. Pour the mixture into the stew and stir well with a wooden spoon. Continue to stir over a low heat for a few minutes until the sauce begins to thicken. Serve immediately with bread.
Serves 4 to 6
Category: Meat, Greek Recipes, Easy Greek Recipes, Authentic Greek recipes |
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January 27th, 2008 by Antonis
Galaktoboureko - Custard Pies
This classic Greek dessert can be found throughout Greece and is widely available in bakeries, pastry shops and snack bars.
Ingredients:
1 pkg commercial filo pastry
Melted butter
For the custard:
6 1/2 cups milk
6 eggs, lightly beaten
1 cup granulated sugar
1 cup plus 2 tbsp fine semolina
Grated zest of 1/2 lemon
1 tsp vanilla extract
3 tbsp unsalted butter, melted
For the Syrup:
2 cups granulated sugar
1 cup water
2 tbsp fresh lemon juice
Zest of 1/2 lemon
Preparation:
To make the Custard: Put the milk in a saucepan. Bring to a boil slowly, then remove from the heat. Beat the eggs and sugar together in a bowl until frothy. Add the semolina, grated lemon zest and milk and blend well.
Place this mixture back into the saucepan and cook over low heat, stirring, for about 10 minute or until the mixture thickens. Add the vanilla and melted butter, stir well, and continue to simmer for 5 minutes more. Remove from the heat and allow to cool.
To prepare the pies: Preheat the oven to 350F. Allow 2 1/2 filo sheets per pie. Lay the 2 filo down on a flat surface. Place the half-sheet over one half of the 2 filo sheets. Fold the other half of the 2 filo sheets over the half-sheet. Brush with the melted butter. Place 3 to 4 tbsp of the custard filling along the length of the filo at one end and carefully roll the filo and custard filling up in a roll.
Repeat the process with the other pies. Place the pies on a baking sheet, sprinkle with a little water, and bake for 40 minutes or until the pies are golden brown. Leave to cool.
To make the syrup: Place the sugar, water, lemon juice and lemon zest in a saucepan and simmer, stirring, for 10 minutes. To serve, place the pies on a platter and serve either hot or cold with the syrup poured over them or served as a separate sauce.
Makes 6 pies
Enjoy this authentic Greek dessert recipe!
Category: Greek Recipes, Greek Dessert Recipes, Easy Greek Recipes, Authentic Greek recipes |
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January 19th, 2008 by Antonis
Patates Fournou
Oven-roasted potatoes with olive oil and oregano, are a favorite side dish in Greek homes.
Ingredients:
3-4 lbs potatoes
1 cup olive oil
Juice of 1 lemon
Oregano
Salt
Pepper
Preparation:
Peel and wash the potatoes and cut them into thick slices. Put them in a baking pan with the oregano, salt and pepper and mix well. Pour in the oil, lemon and 3 cups of water. Cook the potatoes in a moderate oven for approximately one hour.
Serves 6 to 8
Enjoy this easy Greek recipe!
Category: Greek Recipes, Easy Greek Recipes, Authentic Greek recipes |
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January 19th, 2008 by Antonis
Garides Saganaki - Shrimp Saganaki
This classic Greek dish of baked prawns is found in the fish tavernas of Athens, especially around Piraeus. This is one of my favorite Greek recipes!
Ingredients:
2 tbsp olive oil
1 yellow onion, peeled and finely chopped
2 garlic cloves, peeled and diced
4 tomatoes, peeled and roughly chopped
1 tsp tomato paste
Salt
Freshly ground black pepper
8 large raw prawns, cleaned and deveined with tail shells left intact
6 oz feta cheese
1 tbsp finely chopped fresh flat-leaf parsley
Preparation:
Preheat the oven to 400F. Heat the olive oil in a large ovenproof skillet. Add the onion and garlic and saute for 5 minutes or until softened. Add the tomatoes and tomato paste and cook over medium heat for 10 minutes. Season to taste with salt and pepper. Add the prawns and cook for 5 minutes more. Scatter the feta on top and bake for 10 minutes. Sprinkle with the parsley and serve.
Serves 4 to 6
Category: Greek Recipes, Easy Greek Recipes, Authentic Greek recipes, Greek Seafood Recipes |
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January 6th, 2008 by Antonis
Fasolada - Greek Bean Soup
This classic Greek vegetarian soup recipe is simple to make. Served with plenty of crusty bread, it makes a perfect dish for a large impromptu party!
Ingredients:
1 lb dried white beans
1 large yellow onion, peeled and roughly chopped
3 carrots, peeled and sliced
3 sticks celery, strings removed and sliced
3 ripe tomatoes, peeled, seeded and roughly chopped (or 1 15oz can peeled tomatoes)
2 tbsp tomato paste
5 tbsp olive oil
2 bay leaves
Handful of fresh flat-leaf parsley leaves
Salt
Freshly ground black pepper
Preparation:
Drain the beans and place in a large saucepan. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon. Add all the other ingredients except the seasonings, and simmer for 1 1/2 hours or until tender. Allow to cool slightly, season with salt and pepper, and ladle onto bowls.
Serves 6 to 8
Category: Soups, Vegetables, Easy Greek Recipes, Authentic Greek recipes, Greek Soup Recipes |
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