Baked Chub mackerel with tomato and garlic

October 23rd, 2006

You’ll Need: * 6 chub mackerel fish
* 4 tomatoes
* 4 sprigs of parsley
* 3 garlic cloves
* 1 spoon sugar
* Salt
* Pepper
* 150 ml olive oil

Procedures :
Clean fish. Remove giblets and wash with plenty of water. Season fish with salt and pepper. Place in a heat proof baking pan. Mash three tomatoes and cut the fourth in thin slices. Mash the garlic cloves and chop the parsley sprigs finely. Pour the olive oil, the tomato mash and garlic on top of the fish. Place also the tomato slices on top of the fish. Add sugar and place in preheated oven. Bake in 200 – 220 C until fish is baked (approximately 30 min). At regular intervals sprinkle the top of the fish with a spoon of the tomato sauce and turn fish up side down to bake on both sides.

Baked Cherry Tomatoes and Feta

October 23rd, 2006

You’ll Need: * 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

Procedures :
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. Serve with bread to mop up juices.

Baked Apples With Honey Syrup

October 23rd, 2006

You’ll Need: 4 medium cooking apples
1/4 cup walnuts, chopped (optional)
1/4 cup golden raisins
1 tsp honey
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 cup water
1 cup honey
1 tsp lemon juice
1 cinnamon stick
whipped cream, optional

Procedures :
Core apples, being careful not to cut through bottom. Pare 1/2 inch at the stem end. Combine raisins and walnuts, if used, and 1 tsp honey with the ground cinnamon and ground cloves. Fill the center of the apples with this mixture. Place the apples in a 8″ by 8″ baking pan. In a small saucepan combine water, honey, lemon juice and cinnamon stick and bring to a boil. Simmer for 2 minutes. Remove cinnamon stick and pour syrup over apples. Bake in a preheated 375 oven until tender, about 45 minutes, basting occasionally with syrup from the pan. Serve warm or cold, with whipped cream if desired.

Bakaliaros Pastos Me Kremmithia, Kalamatianos

October 23rd, 2006

You’ll Need: 3 lb salt cod
water as needed
flour for dipping
1 1/2 cups oil
2 lb onions, sliced
2 lb tomatoes, peeled and strained
pepper to taste

Procedures :
Cut cod into small pieces. Skin it, and soak overnight in enough water to cover, changing 2 or 3 times. Remove from water; take out bones; rinse and dry fish well. Dip in flour, shaking off excess, and fry in hot oil until golden. In same oil, saute onions until they are soft but not brown. Put them in wide pot, together with oil from the pan and any of the 1 1/2 c. oil not used in the frying. Add tomatoes and pepper. Simmer for 30 – 45 min., or until onions dissolve. Add codfish (and /1/2 cup hot water if needed), cover the pot, and cook for 10 min., until liquid is absorbed and only the oil remains.

Avgolemono Soupa

October 23rd, 2006

You’ll Need: 6 cups chicken or fish stock
1/3 cup short grain rice or small soup noodles
salt to taste
3 eggs, separated
juice of 1 large lemon
white pepper

Procedures :
Bring stock to the boil and add rice or noodles and salt to taste. Stir until stock returns to a slow boil, cover and simmer gently or 20 minutes or until rice or noodles are tender. Skim during cooking if necessary. In a bowl beat egg whites until stiff, add yolks and beat until light and creamy. Gradually beat in lemon juice. Ladle about a quarter of the simmering soup into the eggs, whisking constantly. Gradually add egg mixture to soup, stirring vigorously. Remove soup from heat. Keep stirring for 1 minute and adjust seasoning with salt and pepper. Serve immediately. Serves 6.

Aubergine salad

October 23rd, 2006

You’ll Need: * 6 round aubergines
* garlic (3 cloves)
* onion
* oil
* juice of lemon or vinegar
* salt
* pepper
* parsley

Procedures :
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.

Aubergine croquettes

October 23rd, 2006

You’ll Need: * 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

Procedures :
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.

Atzem Pilaf

October 23rd, 2006

You’ll Need: * 3 pounds lamb, cut medium size cubes
* 1/2 pound butter
* 1 onion, chopped
* 1 1/2 pounds tomatoes, peeled and strained ( or 1 tablespoon tomato paste diluted with 1 cup water)
* Salt
* Pepper
* 8 cups water
* 4 cups raw rice

Procedures :
Wash and dry the meat. Brown 2/3 of the butter in a large pot. Add meat and brown on all sides. Add onions and continue to cook until they become a light golden color. Add tomatoes or diluted tomato paste, and the salt, pepper and water. Cover pot and simmer until meat is tender, about 1 hour. Put meat into casserole and keep it warm. Strain the remaining sauce and measure it. Add water if necessary to make 8 or 9 cups. Pour into the pot and bring to a boil. Add rice. Stir at the start to prevent sticking. Cover and simmer until most of the liquid is absorbed, 20 to 30 min. Remove from heat. Add meat and mix well. Brown remaining butter and pour it over the rice. Serve hot.

Artichokes with cod

October 23rd, 2006

You’ll Need: * 10 artichokes
* 1/4 kg boiled cod
* 1 medium size potato, boiled and mashed
* Juice of one lemon
* 1 garlic clove, mashed
* olive oil
* Salt
* Pepper

Procedures :
Slice the stem of the artichokes and remove the outer leaves. Rub each artichoke heart with a lemon and put all of them in a saucepan. Boil them in salted water until they soften. In a bowl mix the cod, the potato mash, the garlic, two spoons of oil, salt and pepper. Mix well and try to make a soft and creamy mixture. Stuff the artichoke hearts with the cod mixture and serve.

Ancient honey and sesame fritters

October 18th, 2006

You’ll Need: * 120 gr flour
* 225 ml water
* 2 spoons honey
* Oil for frying
* 1 spoon (15 gr) baked sesame seeds

Procedures :
Mix the flour, the water and one spoon of honey and make a dough. Heat 2 spoons oil in a frying pan and pour ΒΌ of the mixture. When it thickens turn it upside down 2 -3 times to fry it in both sides. Prepare 3 more fritters following the given instructions. Serve them hot, pour over the rest of the honey and dredge sesame seeds over them.