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Cretan Sarikopita with Kaseri and Feta

Preparation

In a deep bowl, mix the cheeses, yoghurt and mint.

Spread a country pastry sheet on your working area and coat with olive oil.

Place 2-3 tablespoons of the cheese mixture in the middle to form a line lengthwise.

Fold until a long roll is formed, then turn it round itself to form a spiral.

Coat the pita with oil and sprinkle with sesame and black caraway.

Bake in preheated oven, at 160°C for 40 minutes until golden.

Spetzofai (sausage with red peppers and tomatoes) and Kasseri cheese

Preparation

Heat the olive oil and sauté the sausages and onion for 5-6 minutes.

Add the green peppers and continue sautéing for 2-3 minutes.

Add some wine and continue stirring. When it evaporates, add the tomatoes and Florina peppers and simmer for 10-12 minutes.

Remove from heat and add the kasseri cheese.

Sprinkle with oregano and red pepper flakes, and serve.

Chicken Filet with Milk Cream and Mastiha

Preparation

Heat the olive oil over medium heat and sauté the chicken until golden on all sides.

Season with salt and pepper, pour the mastiha liqueur on top and stir until the alcohol has evaporated.

Add the chicken broth, lower the heat and slow-boil for 25-30 minutes.

When the broth has been reduced by half, add the mastiha powder and the cream.

Boil slowly for another 2-3 minutes.

Garnish with chives and serve with two-tone rice.

Rooster casserole with DELTA Complet Yoghurt and Mustard Sauce.

Preparation

Season the rooster with salt and pepper and lightly sauté in a nonstick pan or large pan, with 3 tablespoons of olive oil.

Add the chopped onion and carrots and continue sautéing for 5 minutes.

Transfer the rooster, carrots and onion to a casserole. Place the small onion slices next to the rooster.

Pour the wine on the contents of the casserole and coat the rooster with the mustard and half the yoghurt. Cook at 170-180 °C, for 80 minutes.

Remove the liquids from the casserole and beat them in a blender, along with the vegetables.

Pour the mixture in a small pan, add the rest of the yoghurt, and heat while stirring.

Taste the sauce and add salt and pepper accordingly.

Serve the rooster in equal portions, along with roasted potatoes and sauce.

TIP: If your casserole isn’t large enough, cut the rooster in pieces.

Fillet Mignon Beurre Clarifié with Yoghurt sauce and Truffle Oil.

Green pea purée:

Place the green peas, laurel leaf and onion in a small pan and bring to a boil.

When the peas have softened, remove the laurel leaf, drain the peas and beat them with a hand blender along with the olive oil, salt and pepper.

 

Yoghurt sauce:

Place all the ingredients in a bowl and stir until a homogeneous mixture is obtained.

 

Beurre clarifié:

In a small pan, heat the butter until it melts.

Let it stand for a few minutes, until the butter separates from the butter.

With a spoon, we remove the butter from the pan, making sure that the milk remains at the bottom of the pan.

 

Fillet mignon:

Place the greens in a pot with boiling, salted water for 3 minutes.

Drain the greens, place them in a small bowl and sprinkle them with olive oil, salt and pepper.

Season the filets with salt and pepper.

Place the beurre clarifié in a skillet over high heat and sauté the filets on both sides, until they are cooked exactly the way you prefer.

 

To serve:

Spread a layer of yoghurt sauce on a plate with a spoon or spatula, leaving a small space without sauce.

Place the greens on the empty space, with the filet on top, cut in half.

Garnish the dish with spots of green pea purée, slivers of radish and garlic sprouts. Finally put two drops of truffle oil on the filets.

Spinach and Feta Tart

Preparation

Preheat the oven to 175 °C, at the fan-forced setting.

With a brush, spread some olive oil on 24cm tart pan.

Place the puff pastry sheets crosswise  in the tart pan, press them lightly with your hands and trim the excess.

With a fork, pierce the entire surface of the puff pastry.

Place a greaseproof sheet on the pastry, then some beans on top, to make sure the pastry doesn’t puff up when baked.

Bake for 10 minutes, remove the greaseproof sheet and the beans, then bake for another 5 minutes.

Remove the tart pan from the oven and let it cool for 10 minutes.

In the meantime, beat the eggs, condensed milk, salt and pepper in a large bowl.

Add the grated Parmesan, spinach and basil leaves to the mixture and stir lightly.

Pour the mixture on the pastry, add diced Feta cheese and halved cherry tomatoes.

We cover the sides with tin foil to make sure the pastry doesn’t get burned, and bake for 50 minutes approximately, or until a knife inserted in the middle comes out clean.

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

 

Quiche Lorraine with Broccoli

Preparation

Preparing the dough:

Remove the butter from the fridge 1 hour before starting.

In a large bowl, sift the flour and salt.

Dice the butter and add the flour, working the mix quickly with your hands.

Add water and keep kneading until a homogeneous dough is obtained.

Form it into a ball, wrap it in plastic wrap, and place it in the fridge for an hour.

Preheat the oven to 210°C, at the fan-forced setting.

Remove the dough from the fridge, place it between two greaseproof sheets, and flatten it with a rolling pin to a thickness of 0.5cm.

Place the dough in a 22-24cm tart pan, press it lightly with your hands to remove the air and trim off the excess dough from the sides.

Pierce the entire surface with a fork.

In the meantime, wash the broccoli and remove the stems.

Boil the broccoli in lightly salted water for approximately 4 minutes.

Place them in a colander and rinse with cold water.

In a large bowl, whisk the eggs for a few minutes, add the milk, water, salt, pepper, some nutmeg and stir. Add the broccoli and the cheese and stir lightly.

Pour the mixture into the tart pan and sprinkle with cheese.

Bake for 20 minutes, then lower the temperature to 180°C and bake for another 10 minutes.

Turn off the oven and leave the quiche Lorraine inside for 3 minutes.

Let it cool for 5-10 minutes before serving.

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Open Pita with Eggplant and Yoghurt

Preparation

  • Start with the eggplants, as they require more preparation time. Wash the eggplants, cut them into thick round slices and sprinkle them generously with salt. Place the slices in a colander and strain them for 30 minutes, as this removes excess water and their bitter taste.
  • Once again, rinse the eggplant slices, strain them thoroughly and place them in a large platter. Add enough olive oil to ensure that all sides of the eggplant slices are covered. Line a large baking tray with greaseproof paper and place the eggplant slices on top. Cook at 180°C, at the forced-air setting, for 30 minutes, ensuring that they’re properly cooked inside and they’ve taken on a nice colour.
  • Prepare the yoghurt sauce by mixing the yoghurt, tahini, lemon juice and a pinch of salt in a large bowl.
  • Dice the tomatoes and cucumbers, place them in a bowl and add olive oil, salt and pepper.
  • Finely chop the parsley and place it in a small bowl.
  • Boil the eggs for ten minutes, until they’re hard.
  • In a skillet, heat an Arabic pita bread for half a minute, then place it on a plate. Spread a dollop of yoghurt sauce on the pita bread, then add eggplant chunks, 1-2 tablespoons of the tomato mix, chopped parsley and half an egg. Serve with some fresh-squeezed lemon juice.

    We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Tacos with Chicken Marinated in Yoghurt

Preparation

In a bowl, mix the turmeric, the paprika, the garlic powder, the thyme, the Cayennne pepper and a pinch of salt.

Place the chicken in a large bowl, sprinkle it with olive oil, add two tablespoons of yoghurt along with the spice mix, and stir vigorously. Let the chicken marinate for 30 minutes.

In a food processor, place the peeled and seeded avocado, 1 tablespoon of lime juice, 200gr of yoghurt, a pinch of salt and, optionally, 1 garlic clove. Blend until a homogeneous mixture is obtained.

Dice the tomatoes and onions, place them in a bowl and mix well.

We place a grill-pan on medium-to-high heat and cook the chicken on both sides until golden.

Reduce the heat and wait for a few more minutes to ensure it has cooked thoroughly.

Alternatively, sauté the chicken, then place it in a baking tray and cook it in the oven at 200°C in the fan-forced setting for 10 minutes.

To serve, spread some yoghurt on each tortilla, place shredded pieces of chicken on top, then add vegetables, coriander leaves and the avocado cream.

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Croque Madame with Almond Béchamel

Preparation

In a small saucepan add the butter the flour and whisk continuously for 3-4 minutes over medium-to-high heat.

Add half the Almond Drink and stir continuously. Once the mixture thickens, add the rest of the Almond Drink and keep stirring vigorously.

Remove the saucepan from the burner, add half the gruyere and stir.

Place a slice of bread on a flat surface and fold a slice Emmental cheese on top, so there’re actually two slices of cheese on the slice of bread.

Add a slice of ham, a generous dollop of the béchamel and some grated gruyere. Place another slice of bread on top.

Spread a little butter on both sides and cook on a nonstick skillet in medium heat for a few minutes until golden. Remove the croque madame from the skillet and place in a baking tray.

Add a generous dollop of bechamel on top and sprinkle some grated gruyere.

Repeat the process for the second croque madame.

Heat the oven, place the croque madame in the middle and grill for a few minutes, until the cheese melts.

In the meantime, prepare two eggs, either over-easy or sunny-side-up, and place them on top of the croque madame once you remove them from the grill.

Add some finely chopped chives and serve immediately.

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)