Aubergine salad - (Melitzanosalata)...a nice Greek recipe to try !
INGREDIENTS
* 6 round aubergines
* garlic (3 cloves)
* onion
* oil
* juice of lemon or vinegar
* salt
* pepper
* parsley
METHOD
Prick the aubergines with a fork and bake them in hot temperature.
When they are soft enough, cool them and peel them carefully. Chop the aubergines and put them in a blender until they become a pulp.
Gradually add the onion, garlic, parsley and lemon juice or vinegar into the blender and continue working with the mixture until the pulp becomes soft. Add any salt if necessary. The Greek recipe of salad is ready to serve....enjoy !
Thursday, November 27, 2008
Cucumber with yoghurt and herbs
Cucumber with yoghurt and herbs
(Agouraki me saltsa yiaourtiou kai mirodika)
A nice Greek recipe to try !
INGREDIENTS
* 3 - 4 cucumbers
* 10 - 12 fresh spearmint leaves
* 5 - 6 sage-apple leaves (or the equivalent in dry form)
* 225 ml yoghurt
* Juice of half lemon
* 1 bunch parsley
INSTRUCTIONS
Rinse and peel the cucumbers. Cut in pieces. Mix with a mixer the rest of the ingredients. Pour the yoghurt sauce over the cucumbers. The Greek recipe of cucumber yoghurt is ready to serve cold...enjoy it !
Aubergine-Greek Salad
(Agouraki me saltsa yiaourtiou kai mirodika)
A nice Greek recipe to try !
INGREDIENTS
* 3 - 4 cucumbers
* 10 - 12 fresh spearmint leaves
* 5 - 6 sage-apple leaves (or the equivalent in dry form)
* 225 ml yoghurt
* Juice of half lemon
* 1 bunch parsley
INSTRUCTIONS
Rinse and peel the cucumbers. Cut in pieces. Mix with a mixer the rest of the ingredients. Pour the yoghurt sauce over the cucumbers. The Greek recipe of cucumber yoghurt is ready to serve cold...enjoy it !
Aubergine-Greek Salad
Chickpea dip - (Humus)
Chickpea dip - (Humus)
A great Greek recipe to try !
INGREDIENTS
* 200 gr chickpeas
* 2 garlic cloves
* 3 spoons olive oil
* 3 tspn tahine (sesame paste dip)
* 1 tspn salt
* 1/2 tspn pepper
* parsley, finely chopped
* 3 spoons water
* 5 spoons fresh lemon juice
* Paprika (optional)
INSTRUCTIONS
Soak the chickpeas in water for at least 12 hours. Boil them until they become tender and then drain them. Let them cool . Use a bowl to dissolve the tahine in the water. Place the chickpeas in a blender and while mixing add the salt, pepper, the tahine, olive oil, garlic and the lemon juice. Continue mixing until mixture become creamy in texture. Serve cold and garnish with parsley. Add paprika optionaly. The Greek recipe of chickpea is ready to serve....enjoy !
A great Greek recipe to try !
INGREDIENTS
* 200 gr chickpeas
* 2 garlic cloves
* 3 spoons olive oil
* 3 tspn tahine (sesame paste dip)
* 1 tspn salt
* 1/2 tspn pepper
* parsley, finely chopped
* 3 spoons water
* 5 spoons fresh lemon juice
* Paprika (optional)
INSTRUCTIONS
Soak the chickpeas in water for at least 12 hours. Boil them until they become tender and then drain them. Let them cool . Use a bowl to dissolve the tahine in the water. Place the chickpeas in a blender and while mixing add the salt, pepper, the tahine, olive oil, garlic and the lemon juice. Continue mixing until mixture become creamy in texture. Serve cold and garnish with parsley. Add paprika optionaly. The Greek recipe of chickpea is ready to serve....enjoy !
Baked Cherry Tomatoes and Feta
Baked Cherry Tomatoes and Feta - (Mezes me ntomatakia kai feta)
Try this nice Greek recipe...!
INGREDIENTS
* 1 tbspn minced garlic
* 2/3 cup olive oil
* 2 lb cherry tomatoes
* 1 loaf focaccia bread (or French bread) heated
* 6 oz soft feta cheese
* 2/3 cup fresh basil cut chiffonade
INSTRUCTIONS
Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees F. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2-inch pieces) and slivered basil. Stir gently. The Greek recipe is ready to serve with bread to mop up juices....enjoy it !
Try this nice Greek recipe...!
INGREDIENTS
* 1 tbspn minced garlic
* 2/3 cup olive oil
* 2 lb cherry tomatoes
* 1 loaf focaccia bread (or French bread) heated
* 6 oz soft feta cheese
* 2/3 cup fresh basil cut chiffonade
INSTRUCTIONS
Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees F. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2-inch pieces) and slivered basil. Stir gently. The Greek recipe is ready to serve with bread to mop up juices....enjoy it !
Baked feta cheese with oregano
Baked feta cheese with oregano - (Feta sto fourno me rigani)
INGREDIENTS
* Feta cheese
* oregano
* olive oil
INSTRUCTIONS
Cut pieces of aluminium foil and place on each of them a piece of feta cheese (not too thick). Dredge oregano over the feta cheese, add some drops of olive oil and fold the aluminium pieces. Bake in preheated oven for 15-20 minutes. The Greek recipe of baked feta is ready....enjoy !
INGREDIENTS
* Feta cheese
* oregano
* olive oil
INSTRUCTIONS
Cut pieces of aluminium foil and place on each of them a piece of feta cheese (not too thick). Dredge oregano over the feta cheese, add some drops of olive oil and fold the aluminium pieces. Bake in preheated oven for 15-20 minutes. The Greek recipe of baked feta is ready....enjoy !
Aubergine croquettes (Melitzanokeftedes)
Aubergine croquettes - (Melitzanokeftedes)...a great Greek recipe to try !
INGREDIENTS
* aubergines (enough to make at least 2 cups of aubergine pulp)
* 2 eggs
* Bread crumb
* 1/2 cup grated cheese (kefalograviera or parmesan)
* 1 small onion, chopped
* 1/2 cup chopped parsley
* Flour for coating
* 1 tspn baking powder
* Salt
* Pepper
INSTRUCTIONS
Wash the aubergines and pierce them in several places. Boil them in salted water until tender. Drain them well, peel of their skin, remove seeds and mash them well until they become a pulp. Place in a bowl. Beat the eggs with a fork and mix with the pulp. Add the bread crumb, 1 tspn baking powder, chopped onion and parsley. Work the mixture until all ingredients are unified. Taste and add salt and pepper as desired. If the mixture is very soft and not thick enough add more bread crumb or some flour. Shape the mixture into croquettes or balls, dredge flour over them and fry until brown. The Greek recipe of croquettes is ready to serve....nice one !
INGREDIENTS
* aubergines (enough to make at least 2 cups of aubergine pulp)
* 2 eggs
* Bread crumb
* 1/2 cup grated cheese (kefalograviera or parmesan)
* 1 small onion, chopped
* 1/2 cup chopped parsley
* Flour for coating
* 1 tspn baking powder
* Salt
* Pepper
INSTRUCTIONS
Wash the aubergines and pierce them in several places. Boil them in salted water until tender. Drain them well, peel of their skin, remove seeds and mash them well until they become a pulp. Place in a bowl. Beat the eggs with a fork and mix with the pulp. Add the bread crumb, 1 tspn baking powder, chopped onion and parsley. Work the mixture until all ingredients are unified. Taste and add salt and pepper as desired. If the mixture is very soft and not thick enough add more bread crumb or some flour. Shape the mixture into croquettes or balls, dredge flour over them and fry until brown. The Greek recipe of croquettes is ready to serve....nice one !
Ancient Greek Pulp - (Arxaios hylos Kikeon)
Ancient Greek Pulp - (Arxaios hylos Kikeon)...try this Greek recipe ! A nice one....
INGREDIENTS
* 3/4 cup (120 gr) semolina
* 375 gr riccota cheese
* 2 spoons honey
* 1 small beaten egg
INSTRUCTIONS
Soak the semolina for 10 - 15 minutes in plenty of water, enough to cover it. When it softens, strain it and add the ricotta cheese, the honey and the beaten egg. Heat the mixture in low temperature and do not let it boil. The Greek recipe of pulp is ready. Enjoy it !
mydia-me-tomata-kai-skordo
INGREDIENTS
* 3/4 cup (120 gr) semolina
* 375 gr riccota cheese
* 2 spoons honey
* 1 small beaten egg
INSTRUCTIONS
Soak the semolina for 10 - 15 minutes in plenty of water, enough to cover it. When it softens, strain it and add the ricotta cheese, the honey and the beaten egg. Heat the mixture in low temperature and do not let it boil. The Greek recipe of pulp is ready. Enjoy it !
mydia-me-tomata-kai-skordo
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