THE NAXOS GUIDE TO GREEK RECIPES
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SKORDALIA |
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medium boiled potatoes; 4
ozs smoked cod's roe; 1
cup olive oil; 2 tbs water; Juice
11/2 lemons; 2tbs vinegar; 1
small onion grated; clove garlic
Blend, pots & roe until smooth, gradually add oil, lemon, vinegar and water to make fluffy, creamy mixture. Add onion and crushed garlic. To make it the bright pink of commercial tarama add tom paste. |
3-4
garlic cloves; 1
carton Greek set yogurt (usu. in supermarkets this is Total brand);
1
cucumber peeled, deseeded and finely chopped; 2
tbs olive oil and 1 tbs lemon mixed; salt,
pepper
Put cucumber in sieve over a bowl, sprinkle with salt and leave in the fridge for about an hour. Put the garlic through a press, mix with salt, pepper and oil and lemon, gradually add this to the yogurt. Then mix in the cucumber. Chill. |
Exactly
the same as tzatziki but substitute beetroot for cucumber.
1 carton Greek set yogurt (usu. in supermarkets this is Total brand); 2 small or 1 large beetroot; 3-4 garlic cloves; 2 tbs olive oil and 1 tbs lemon mixed; salt, pepper Grate the beetroot, collect the juice. put both into a bowl. Put the garlic through a press, mix with salt, pepper and oil and lemon, gradually add this to the yogurt. Then mix in the beetroot. Chill. |
4
cloves garlic; 1/2 cup olive oil; 4 medium potatoes; vinegar; salt.
Boil and peel pots, peel garlic. Whiz pots and garlic in blender, gradually add olive oil as in mayonnaise. Add a little vinegar and salt and blend again for a few seconds. If the mixture separates, beat with a little warm water. Excellent served with fried, salt cod. |
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MELITSANOSALATA |
GIGANTES |
MELITSANES/KOLOKYTHAKIA TIGANITA |
GALAKTOBOUREKO |
| 1
kg Aubergines; 1 cup olive oil; 3 crushed cloves garlic; 1 cup mayonnaise;
juice 1 lemon; 1 onion; salt
Prick aubergines and bake until soft. Cool, peel. Put garlic, finely chopped onion and aubergine in blender. On a slow speed blend and gradually add oil. When emulsified add lemon juice and salt. Finally, lightly mix in the mayonnaise. Chill. Should have a nice, smoky taste. |
1/2
kg dried butter beans; 1 cup olive oil; 2 large onions; 2 cloves garlic;
tin tomatoes; 2 red peppers; loads of chopped parsley; 4 bay leaves;
salt, pepper, coriander/basil.
Soak beans overnight. Roast the peppers until blackened, cool, peel, deseed - retain any juices. Boil beans until just al dente. Heat oil in pan and sauté the onions and garlic, add tomatoes, chopped peppers and any juice and cook until sauce reduces. Put beans in flat casserole, cover with sauce adding the herbs, salt and pepper. Cook about 150 C for about 1 hour. Add water if sauce gets too dry. Just before serving, put in masses of torn herbs. |
Fried
(tiganita) aubergines or courgettes.
1 kg fruit; 1 cup beer; 2 cups flour; oil; salt. Cut fruit into thin slices put in colander and sprinkle with salt to take out excess fluid - about an hour. mix 2 cups flour with 1cup beer plus a little salt. Let batter sit while fruit drains. Dip slices in batter and fry in very hot oil. Both Galini and Scirroco excel at these dishes |
The
Greeks like their sweets very sweet but this custard pie is not too bad.
11/2 litres milk; 100 gms semolina; 300 gms phyllo pastry; 4 eggs well-beaten; 1 cup melted butter; 21/2 cups sugar; 3/4 cup water; juice and zest of a lemon. Heat milk with 1/2 cup sugar until sugar dissolves, add semolina stirring continuously. Remove from heat and stir in eggs. Butter a large baking tin and line with half the phyllo, buttering each sheet. Pour in the mixture, fold over the sheets of pastry and cover with remaining sheets. Pour the remaining butter over the top. bake at about 160 C for an hour. Score the pie into serve seize pieces. Boil up remaining sugar with the water and lemon to make a syrup. Pour this over the hot pie. |