Artichokes a la polita

October 16th, 2006

You’ll Need: * 8 artichokes
* 1/2 kilo potatoes
* 5 carrots
* juice from 2-3 lemons
* 4 spring onions
* 1 cup of olive oil
* 1 bunch of fresh dill or 3 tablespoons dried dill
* salt
* pepper

Procedures :
Slice the stem of the artichokes and remove the outer leaves. Leave only the tender leaves. Rub each artichoke with the lemon and put all of them in bowl full of water. Cut the potatoes and the spring onions in medium sized slices. Slice the carrots and saute them together with the spring onions in a saucepan with the oil. Add the artichokes and the potatoes, the dill, the lemon juice, salt, pepper and enough water to cover them. Allow to cook, stirring occasionally, for 1 1/2 hour. If you want the “sauce” to be thick, you can mix a small teaspoon of cornflour in 1/4 cup (60 ml) water, add it and allow it to cook for another 5 minutes.

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Artichoke Pie (Anginaropita)

October 16th, 2006

You’ll Need: # 4-5 spring onions, finely chopped
# 6 artichokes, hearts only
# 6 tablespoons dill, finely chopped
# 3 eggs
# 1 teacup of olive oil
# 1 teacup of milk
# salt and pepper
# 1 teacup of grated parmesan cheese
# 1 lb 2 oz (half a kilo) puff pastry

Procedures :
# Heat the olive oil in a saucepan and sautΓ© the onions until transparent # Slice the artichoke hearts and add them to the saucepan along with the dill # Add some water and cook gently for about 50-60 minutes until there is a small amount of water in the pan # Transfer the artichoke mix into a bowl and allow to cool # Beat the eggs and add them to the artichoke along with the cheese, milk, salt and pepper, stirring all the time # Roll out the pastry into two sheets of about a quarter inch (half a centimeter) each # Brush a shallow ovenproof dish with olive oil, then place one pastry sheet on the dish, covering both its bottom and its sides # Pour the artichoke mixture into the dish and cover with the other pastry sheet # Beat an egg yolk and use it to brush the pie cover # Bake in a medium oven for about 45 minutes

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Artichoke moussaka

October 16th, 2006

You’ll Need: * 15 artichokes
* 1 bunch spring onions, finely chopped
* 1 bunch dill, finely chopped
* 1/2 kg minced meat (pork or beef)
* 2 spoons butter
* 1 tomato, not to ripe
* 3 lemons
* Some oil
For the cream
* 1 lt warm milk
* 8 spoons flour
* 2 eggs
* 4-5 spoons butter
* Piquant kefalotyri chese, grated
* Some grated hard tack

Procedures :
Clean the artichokes. Slice the stem of the artichokes and remove the outer leaves, which are hard in texture. Rub each artichoke with the lemon and put all of them in a saucepan full of salted water. Boil them and when they are ready remove from heat and drain. Prepare the minced meat. Heat the oil in a saucepan, roast the onions, add the butter and the minced meat. Stir well. Add some water and the tomato and simmer until all water is absorbed. When ready remove from heat and add half of the dill. Cut the artichokes in pieces and spread them in a baking pan along with the minced meat. Then, prepare the cream as the following instructions indicate: Heat the butter in a saucepan and add the flour. Add gradually the warm milk and stir until the cream thickens. This is the procedure for making the bechamel sauce, which is used as topping in moussaka and pasticio. Do not let the cream boil. Remove from heat. Beat the eggs well and add them with half of the cheese and the rest of the dill Spread the cream on top of the artichokes and the minced meat. Pour over the rest of the cheese and the hard tack and add also some pieces of fresh butter. Bake the moussaka in 200 C until it takes a brown color.

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Apple pie fudge

October 16th, 2006

You’ll Need: * 8 apples
* 3 cups flour
* 1 1/2 cup sugar
* 8 eggs
* 2 spoons butter
* 1 sachet baking powder
* Icing sugar
* 1 doze of vanilla powder

Procedures :
Mix the flour with the baking powder. Seperate the egg whites from the yolks. Beat the yolks with the sugar and the vanilla powder. Beat the egg whites to make a tight marengue. Pour in the yolk mixture the flour and the marengue and stir lighlty. Empty the mixture in a buttered baking pan. Clean the apples, cut them in thin slices and place them on top of the dough, in a way that half of each slice of apple is dipped into the dough. Bake in moderate oven for 30 minutes. Remove from the oven, let it cool and dredge icing sugar over the apple pie.

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Apple Pie

October 16th, 2006

You’ll Need: * 250 grams butter
* 1 glass and 2 fingers sugar (2 fingers higher in the glass)
* 1 glass and 2 fingers self – raising flour
* 2 tspns baking powder
* 3 eggs
* 2 – 3 apples, cleaned and cut in thin pieces
* cinnamon
* Icing sugar
* Brandy (for sprinkling the apple pieces)

Procedures :
Mix in a bowl the butter, the sugar, flour, baking powder and eggs. Use a round baking pan to empty the mixture into it. Place first a baking sheet at the surface of the baking pan in order not to burn the bottom of the pie during baking. Sprinkle apple pieces with brandy and insert them perpendicularly into the mixture. Bake in 200 C for 1 hour. Remove from oven, remove pie from baking pan and turn it upside down. Then dredge it with cinnamon and icing sugar and serve.

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Ancient sweet with honey

October 16th, 2006

You’ll Need: * 200gr white flour
* 50gr peeled almonds
* 50gr walnuts
* 50gr sesame
* 150gr honey (thyme fed)
* 3 eggs

Procedures :
Crush the almonds and walnuts well. Grind the sesame. Preheat the oven to 200oC. Beat the eggs with the honey and slowly add the flour and all the other ingredients, beating constantly. Grease a cake pan and sprinkle with the ground sesame and add the batter. Bake for 45 minutes, leaving the oven door open a bit for the first 10 minutes. When done remove from the oven and take the cake out of the pan. Cover with a towel until cool.

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Ancient Greek Shrimps in a glace of honey

October 16th, 2006

You’ll Need: * 225 gr cooked, cleaned shrimps (if frozen, defrost and strain them)
* 1 spoon olive oil
* 2 spoons garos
* 1 spoon honey
* 2 spoons fresh oregano
* Black pepper

Procedures :
Place the oil, garos and honey in a baking pan and add the shrimps. Saute the shrimps on this juice for 2-3 minutes until they soften. Remove the shrimps and keep them warm. Boil the juice until half of it remains. Add the oregano and pour the sauce over the shrimps. Dredge black pepper over them and serve.

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Ancient Greek Pulp

October 16th, 2006

You’ll Need: * 3/4 cup (120 gr) semolina
* 375 gr riccota cheese
* 2 spoons honey
* 1 small beaten egg

Procedures :
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.

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Ancient Greek Mullet

October 16th, 2006

You’ll Need: * 6 small or 3 large red mullets, cleaned
* 2 handfuls of fresh herbs finely chopped (thyme, mint, coriander, marjoram, parsley, rosemary. If you do not have fresh herbs use one soupspoon of each.
* 3 soupspoons olive oil
* juice of one lemon
* salt and pepper

Procedures :
Mix the herbs together with the oil, the lemon juice, the salt and pepper. Spread the mixture on the belly and the outside of the mullets. Line a pan with aluminum foil and put the fish on top. Put it on the grill and grill the fish 4-10 minutes on each side, according to the size of the fish. Sprinkle continuously with lemon juice. Grill until the flesh easily comes away from the bone. Serve immediately with bread and green salad.

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Bean soup

October 16th, 2006

You’ll Need: * 1/2 kg white beans
* 1 onion
* 3 carrots
* 3-4 tomatoes
* celery
* olive oil
* salt
* pepper

Procedures :
Soak the beans for 12 hours. Wash them well and place them in a deep saucepan. Boil them for 20 minutes. Chop the onion, the carrots and the celery, mash the tomatoes and add all of them in the saucepan. Add olive oil (as much as desired), salt and pepper. Stir the mixture and add plenty of water. Boil the soup in low temperature until the beans are tender . Bean soup is served with smoked herring and olives and is well known in Greece as a very nutritious meal.

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