June 24th, 2008 by Antonis
Arni me Anginares
Lamb and artichokes are a magical combination that captures all the real flavors and techniques of Greek cooking. This recipe uses seasonal vegetables as the main ingredient, with meat playing a secondary role, to produce a rich and simple stew. Add fresh peas for even more complexity. Enjoy!
Ingredients:
3 tbsp olive oil
2 medium sized yellow onions, roughly chopped
2 lbs lamb shoulder, cut into large cubes
3 tomatoes, peeled and roughly chopped
1 1/2 tbsp tomato paste
2/3 cup white wine
4 fresh artichoke hearts, cut into quarters
2 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh flat-leaf parsely
Juice of 1 lemon
Salt
Freshly ground black pepper
Preparation:
Heat the olive oil in a large casserole dish or saucepan and saute the onions over medium heat until softened. Add the lamb, stirring constantly until browned. Reduce the heat and add the tomatoes, tomato paste, white wine and enough water to just cover the meat.
Simmer, covered, for 30 minutes. Add the artichokes, adding a little more water to just cover if necessary, and simmer until they are tender, about 15 minutes. Add the dill, parsley and lemon juice, and season with salt and pepper to taste. Simmer for another 30 minutes or until the meat is tender and the sauce has reduced.
Serves 4 to 6
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Category: Authentic Greek recipes, Easy Greek Recipes, Greek Recipes, Meat |
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June 1st, 2008 by Antonis
Olive Oil and Lemon Dressing
This is the classic accompaniment to boiled fish, vegetables, prawns and lobster. It is also good as a salad dressing with boiled spinach or wild greens. Enjoy this traditional Greek ladolemono recipe with your next meal!
Ingredients:
6 tbsp olive oil
Juice of 1 lemon
Salt
Freshly ground black pepper
Preparation:
Mix the olive oil and lemon juice together in a bowl and season with salt and pepper to taste. Place in a serving bowl or in a jar in the refrigerator until ready to use.
Makes 1/2 cup
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Category: Easy Greek Recipes, Greek Recipes |
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May 13th, 2008 by Antonis
Revani - Semolina and Almond Cake
This syrupy semolina and almond cake is surprisingly light and easy to make. It is very popular throughout Greece and always available in most pastry shops. Enjoy this easy Greek dessert recipe!
Ingredients:
2 1/2 cups granulated sugar
3 cups cold water
1 small stick cinnamon
4 whole cloves
zest of 1 orange
7 ounces unsalted butter (14 tbsp)
6 eggs
2/3 cup all-purpose flour
1 cup + 2 tbsp fine semolina
1 tbsp baking powder
3/4 cup blanched almonds, finely chopped
1 tsp vanilla extract
2 tbsp brandy
Preparation:
Combine 1 1/3 cups of the sugar with the cold water in a saucepan and simmer over a low heat until the sugar has dissolved. Then, add the cinnamon stick, cloves and orange zest and simmer for another 15 minutes. Remove the cinnamon stick and cloves and allow to cool.
Preheat the oven to 350F. Place the butter in a bowl and beat until soft and light with an electric blender or hand whisk. Slowly add the remaining 1 cup sugar, then add the eggs individually, beating thoroughly after each addition. In another bowl, sift the flour, semolina and baking powder together. Add the chopped almonds and mix well. Gradually add this mixture to the batter, beating continuously. Finally, add the vanilla and brandy to the mixture and pour into a buttered 9 x 12 inch rectangular baking pan.
Bake for 30 minutes. Remove from the oven and score the cake into diamond shapes with a sharp knife. Spoon the cooled syrup over the cake and allow to cool. Decorate each portion with a blanched almond.
Makes 18 to 20 portions
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Category: Easy Greek Recipes, Greek Recipes, Pastries/Desserts |
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April 17th, 2008 by Antonis
Arnaki Souvlas
This is the Traditional Easter Sunday favorite for all Greeks. You will find whole lambs roasting side by side over sizzling charcoals in all the villages in Greece. Enjoy this classic Greek lamb recipe!
Ingredients:
1 lamb, 15 to 20 lbs
Butter
Olive oil
2 to 3 lemons
Salt
Pepper
Preparation:
Remove the lambs’ entrails including the larynx and large intestine, leaving the kidneys in place. Wash the lamb well and season the body cavity with salt and pepper. Skewer it carefully, from back to front. Fasten the backbone, neck and legs to the skewer with wire. Sew the belly shut. Rub the lamb all over with lemon juice, salt and pepper. Place it over the coals, which have been allowed to burn down. Turn the spit fast in the beginning and more slowly as the lamb cooks, until the skin is nicely browned and is done inside. As the lamb roasts, baste it with a mixture of melted butter and lemon juice.
Xristos Anesti!
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Category: Authentic Greek recipes, Greek Recipes, Meat |
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April 6th, 2008 by Antonis
Bamies Laderes - Okra in Olive Oil
Enjoy this healthy Greek vegetable recipe with family and friends!
Ingredients:
2 lbs okra
1 cup olive oil
2 onions, finely chopped
4 ripe tomatoes
Salt
Freshly ground black pepper
Vinegar
Preparation:
Trim the tops from the okra, wash well, and sprinkle with vinegar and let stand for one hour. Rinse well and drain. Put the oil in a pot and saute the onions and okra. Add the tomatoes, peeled and put through a food mill, the salt, pepper and a little water. Cook over medium heat until all the water has evaporated.
Serves 6 to 8
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Category: Authentic Greek recipes, Easy Greek Recipes, Greek Recipes, Vegetables |
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