eatGREEK » Appetizers http://eatgreek.net traditional and modern greek food Tue, 29 Nov 2011 22:40:05 +0000 en hourly 1 Greek traditional kokoretsi http://eatgreek.net/2011/07/greek-traditional-kokoretsi/ http://eatgreek.net/2011/07/greek-traditional-kokoretsi/#comments Mon, 25 Jul 2011 10:18:58 +0000 eatGREEK http://eatgreek.net/?p=2837 kokoretsi_thumb

INGREDIENTS 2 plucks (lamb or goat) 2kgr intestines (lamb or goat) some extra sweetbreads salt, pepper, oregano METHOD Wash the intestines (inside) and place them in a bowl with enough vinegar for about 1h, then drain them and place them in a covered bowl in the refrigerator. Wash the plucks, cut into a square size [...]]]> kokoretsi_thumb

INGREDIENTS
  • 2 plucks (lamb or goat)
  • 2kgr intestines (lamb or goat)
  • some extra sweetbreads
  • salt, pepper, oregano
METHOD
  1. Wash the intestines (inside) and place them in a bowl with enough vinegar for about 1h, then drain them and place them in a covered bowl in the refrigerator.
  2. Wash the plucks, cut into a square size 4.5cm X 4.5cm and 1.5cm height and leave it for a night in a colander (draped) to drain the fluid.
  3. The next day, add the pieces into the spit alternately (eg first a piece of liver, a piece of lung, a piece of heart, a piece of spleen, a piece of sweetbreads and then start again from scratch – it does not matter the order be given, provided not put the same parts meat continuously).
  4. Every so push slightly to avoid gaps between pieces of meat because during baking, pieces of meat will lose some fluids and they will be a little bit smaller.
  5. In a bowl, mix a sufficient quantity of salt, pepper and oregano and sprinkle quite enough quantity to spit with kokoretsi.
  6. Finally, wrap the entire surface of the kokoretsi with the intestines as tightly as possible (do not care too loud because it would cut the intestines).
  7. At points finishes in each intestine (or cut), fasten with a toothpick and continue with the next one.
  8. Sprinkle again with the mixture of salt, pepper, oregano and bake the kokoretsi in the coals for about 1.5h.
  9. Ιf the outside surface of kokoretsi seems that it is cooked but still wants some more baking inside, cover with foil over and continue baking.
]]> http://eatgreek.net/2011/07/greek-traditional-kokoretsi/feed/ 1 Boiled crab with lemon dressing http://eatgreek.net/2011/06/boiled-crab-with-lemon-dressing/ http://eatgreek.net/2011/06/boiled-crab-with-lemon-dressing/#comments Tue, 14 Jun 2011 08:38:31 +0000 eatGREEK http://eatgreek.net/?p=2811 vrasto_kavouri_thumb

INGREDIENTS 2 large crabs 3-4 tablespoons olive oil 2 lemons (juice) oregano METHOD In a large saucepan, add enough water and let it boil. Rinse the crabs with cold water. Once the water boils, add the crabs and cook for about 15′-20′. Remove crabs from the saucepan and place them on platter. In a bowl, [...]]]> vrasto_kavouri_thumb

INGREDIENTS
  • 2 large crabs
  • 3-4 tablespoons olive oil
  • 2 lemons (juice)
  • oregano
METHOD
  1. In a large saucepan, add enough water and let it boil.
  2. Rinse the crabs with cold water.
  3. Once the water boils, add the crabs and cook for about 15′-20′.
  4. Remove crabs from the saucepan and place them on platter.
  5. In a bowl, stir olive oil, lemon juice and oregano, pour over the crab and serve.
TIP 1: You can keep the water that you have boiled the crabs in case to boil pasta!
TIP 2: Do not forget to serve the crabs with a special tool to break the shell!
]]> http://eatgreek.net/2011/06/boiled-crab-with-lemon-dressing/feed/ 9 Fried mussels with lemon and ouzo sause http://eatgreek.net/2011/04/fried-mussel-with-lemon-and-ouzo-sause/ http://eatgreek.net/2011/04/fried-mussel-with-lemon-and-ouzo-sause/#comments Tue, 05 Apr 2011 11:46:30 +0000 eatGREEK http://eatgreek.net/?p=2719 mydia_saganakai_lemoni_ouzo_thumb

INGREDIENTS 1/5kgr mussels in shells 3 cloves garlic (whole) 2 tablespoons olive oil 2/3 cup of ouzo or tsipouro 2 lemons (juice) Salt and pepper METHOD Wash the mussels with a brush to remove the fluff parts. In a saucepan sauté the garlic in the olive oil. Once the garlic begins to golden brown, remove [...]]]> mydia_saganakai_lemoni_ouzo_thumb

INGREDIENTS
  • 1/5kgr mussels in shells
  • 3 cloves garlic (whole)
  • 2 tablespoons olive oil
  • 2/3 cup of ouzo or tsipouro
  • 2 lemons (juice)
  • Salt and pepper
METHOD
  1. Wash the mussels with a brush to remove the fluff parts.
  2. In a saucepan sauté the garlic in the olive oil.
  3. Once the garlic begins to golden brown, remove it from the saucepan.
  4. Add the mussels to saucepan, the lemon juice and cover the pan for 2′.
  5. Check if there is any mussels that have not opened and discard them.
  6. Add the ouzo and let it boil over medium heat until evaporates the alcohol.
  7. Serve as long as they are warm.
]]> http://eatgreek.net/2011/04/fried-mussel-with-lemon-and-ouzo-sause/feed/ 4 Taramokeftedes (fish roe balls) http://eatgreek.net/2011/03/taramokeftedes-fish-roe-balls/ http://eatgreek.net/2011/03/taramokeftedes-fish-roe-balls/#comments Wed, 09 Mar 2011 11:46:13 +0000 eatGREEK http://eatgreek.net/?p=2658 taramokeftedes_thumb

INGREDIENTS 3 tablespoons fish roe (red or white) 5 slices bread (soaked and well-pressed) 1 medium onion (grated) dill (chopped) parsley (chopped) pepper breadcrumbs (if it needed) all-purpose flour oil for frying METHOD In a large bowl add the fish roe, the bread, the onion, the dill, the parsley, some pepper and knead the mixture [...]]]> taramokeftedes_thumb

INGREDIENTS
  • 3 tablespoons fish roe (red or white)
  • 5 slices bread (soaked and well-pressed)
  • 1 medium onion (grated)
  • dill (chopped)
  • parsley (chopped)
  • pepper
  • breadcrumbs (if it needed)
  • all-purpose flour
  • oil for frying
METHOD
  1. In a large bowl add the fish roe, the bread, the onion, the dill, the parsley, some pepper and knead the mixture (if mixture is not easily molded, add some breadcrumbs).
  2. Shape balls, pass the balls into the flour and fry them in hot oil until golden brown.
  3. Leave them on a kitchen paper to remove the excess oil and serve.
]]> http://eatgreek.net/2011/03/taramokeftedes-fish-roe-balls/feed/ 3 Revithokefedes (chickpeas balls) http://eatgreek.net/2011/03/revithokefedes/ http://eatgreek.net/2011/03/revithokefedes/#comments Thu, 03 Mar 2011 08:23:01 +0000 eatGREEK http://eatgreek.net/?p=2629 Revithokefedes (chickpeas balls)

  INGREDIENTS 250gr chickpeas 2-3 large potatoes (grated raw) 6-7 tablespoons all purpose flour ground breadcrumbs (as much as needed) 1 onion (chopped) 2 tablespoons olive oil 1/5 tablespoon dried mint 2 tablespoons parsley Salt and pepper METHOD Put the chickpeas in a bowl with hot water and some salt and leave for one night [...]]]> Revithokefedes (chickpeas balls)

 

INGREDIENTS
  • 250gr chickpeas
  • 2-3 large potatoes (grated raw)
  • 6-7 tablespoons all purpose flour
  • ground breadcrumbs (as much as needed)
  • 1 onion (chopped)
  • 2 tablespoons olive oil
  • 1/5 tablespoon dried mint
  • 2 tablespoons parsley
  • Salt and pepper
METHOD
  1. Put the chickpeas in a bowl with hot water and some salt and leave for one night (12 hours) to rise.
  2. Boil until tender.
  3. Drain in a colander and then blend (with a fork or in a blender).
  4. In a large bowl, add the puree of chickpeas and all remaining ingredients except from the breadcrumbs.
  5. Mix well and slowly add the breadcrumbs until you can shape the mixture.
  6. Fry in hot oil on all sides until golden brown.
  7. Place the chickpeas balls on kitchen paper to remove the excess oil and serve.
TIP: If you do not have time to shape them, you can go to the stage of frying, and with a tablespoon add to the pan as many spoonfuls of the mixture fit.

 

]]> http://eatgreek.net/2011/03/revithokefedes/feed/ 7 Stuffed mushrooms http://eatgreek.net/2010/12/stuffed-mushrooms/ http://eatgreek.net/2010/12/stuffed-mushrooms/#comments Mon, 06 Dec 2010 00:35:14 +0000 eatGREEK http://eatgreek.net/?p=2305 stuffed_mushrooms_thumb

INGREDIENTS 4 portobello mushrooms 150gr gouda (grated) 2 slices bacon (cut in half) olive oil 100gr feta cheese 1 small tomato, cut in cubes salt, pepper, oregano METHOD In a bowl, add the feta cheese and with a fork grate it. Add some salt, pepper, oregano and stir the mixture. Remove the stem from the [...]]]> stuffed_mushrooms_thumb

INGREDIENTS
  • 4 portobello mushrooms
  • 150gr gouda (grated)
  • 2 slices bacon (cut in half)
  • olive oil
  • 100gr feta cheese
  • 1 small tomato, cut in cubes
  • salt, pepper, oregano
METHOD
  1. In a bowl, add the feta cheese and with a fork grate it. Add some salt, pepper, oregano and stir the mixture.
  2. Remove the stem from the mushrooms and remove the black gills.
  3. Take 2 of the mushrooms and place a layer of grated cheese, some olive oil, put 1 slice of (2 pieces), bacon and another layer of cheese.
  4. In other 2 mushrooms place a layer of the feta mixture, a layer of tomato and then another layer of feta mixture.
  5. Place them on a baking pan and bake in preheated oven at 200oC for 30 minutes.

]]> http://eatgreek.net/2010/12/stuffed-mushrooms/feed/ 17 Cheese Souffle http://eatgreek.net/2010/11/cheese-souffle/ http://eatgreek.net/2010/11/cheese-souffle/#comments Tue, 09 Nov 2010 23:15:17 +0000 eatGREEK http://eatgreek.net/?p=2180 Cheese Souffle

INGREDIENTS 12 slices stale bread without the crust – about 1 finger thickness (or toast bread without crust) 500gr-700gr grated yellow cheese 4 eggs 1lt milk salt METHOD In a deep Pyrex, sprinkle a little grated cheese. Add a layer of bread and a layer of cheese. Continue with layers of bread and cheese until [...]]]> Cheese Souffle

INGREDIENTS
  1. 12 slices stale bread without the crust – about 1 finger thickness (or toast bread without crust)
  2. 500gr-700gr grated yellow cheese
  3. 4 eggs
  4. 1lt milk
  5. salt
METHOD
  1. In a deep Pyrex, sprinkle a little grated cheese.
  2. Add a layer of bread and a layer of cheese.
  3. Continue with layers of bread and cheese until you run out of ingredients.
  4. But beware, each layer of cheese is a little thicker than the previous one.
  5. In a large bowl, lightly beat eggs, add milk and some salt and stir to get a mixture.
  6. Add the milk mixture into the Pyrex, cover with a plastic cooking film and leave into the refrigerator for 8h-10h.
  7. Bake at 200oC for 30′-40′.
  8. Check with a knife, puncturing the souffle, and if you see that the ingredients are cooked, then the souffle is ready.
  9. When you remove it from the oven it will blow out a little bit. Do not worry.
TIP 1: According to the Pyrex you use, you may need more or fewer slices of bread. The recipe made with 4 slices of bread in each layer.
TIP 2: As long as the souffle is baking, it will begin to rise, so it would be good, your ingredients to fill up 2/3 – 3/4 of the Pyrex.
TIP 3: Βetter serve warm.

]]> http://eatgreek.net/2010/11/cheese-souffle/feed/ 21 Kotopitakia (chicken pie rolls) http://eatgreek.net/2010/11/kotopitakia/ http://eatgreek.net/2010/11/kotopitakia/#comments Tue, 02 Nov 2010 23:25:44 +0000 eatGREEK http://eatgreek.net/?p=2107 kotopita_thumb

INGREDIENTS 500gr pastry sheet 2-3 chicken breasts kasseri cheese (or any other semi-hard cheese) Salt and pepper olive oil METHOD In a saucepan, add the chicken with enough water, salt and pepper to boil. When chicken is cooked, remove from pan and cut it with your hands into small pieces. Cut the cheese into sticks. [...]]]> kotopita_thumb

INGREDIENTS
  • 500gr pastry sheet
  • 2-3 chicken breasts
  • kasseri cheese (or any other semi-hard cheese)
  • Salt and pepper
  • olive oil
METHOD
  1. In a saucepan, add the chicken with enough water, salt and pepper to boil.
  2. When chicken is cooked, remove from pan and cut it with your hands into small pieces.
  3. Cut the cheese into sticks.
  4. Take one pastry sheet, fold it in half and cut into 3 strips.
  5. In each strip, put a stick of cheese and some of the chicken.
  6. Roll the strip in roll.
  7. Continue this way until you run out of ingredients.
  8. Spread non sticking paper on a baking pan and place the rolls.
  9. Grease the top with some olive oil and put them into a preheated oven, at 150oC until golden brown.
TIP: You can keep the broth of boiled chicken to make a soup, etc.
]]> http://eatgreek.net/2010/11/kotopitakia/feed/ 16 Mushroom soup http://eatgreek.net/2010/11/mushroom-soup/ http://eatgreek.net/2010/11/mushroom-soup/#comments Mon, 01 Nov 2010 23:27:26 +0000 eatGREEK http://eatgreek.net/?p=2099 manitarosoupa_thumb

INGREDIENTS 500gr mushrooms 0.5lt water 2-3 tablespoons olive oil Salt and pepper METHOD Wash the mushrooms, cut into cubes and put them into a saucepan with water to boil for 2′. Drain and discard water. Place into the saucepan the 0.5lt of water, the mushrooms, the olive oil, salt and the pepper and let it [...]]]> manitarosoupa_thumb

INGREDIENTS
  • 500gr mushrooms
  • 0.5lt water
  • 2-3 tablespoons olive oil
  • Salt and pepper
METHOD
  1. Wash the mushrooms, cut into cubes and put them into a saucepan with water to boil for 2′.
  2. Drain and discard water.
  3. Place into the saucepan the 0.5lt of water, the mushrooms, the olive oil, salt and the pepper and let it boil until the broth of the soup thickens.
  4. Serve the soup hot.
TIP: Because the color of the soup can be a bit dark, dissolve 1 tablespoon of cornstarch in some cold water, add the mixture to the saucepan and mix to boil for 1 more minute. The corn flour except from the color will thickens little more the soup.
]]> http://eatgreek.net/2010/11/mushroom-soup/feed/ 8 Spanakopitta (Spinach pie) http://eatgreek.net/2010/10/spanakopitta-spinach-pie/ http://eatgreek.net/2010/10/spanakopitta-spinach-pie/#comments Wed, 20 Oct 2010 23:12:29 +0000 eatGREEK http://eatgreek.net/?p=528 Spanakopitta (Spinach pie)

INGREDIENTS FOR THE DOUGH 3/4 kgr all purpose flour 1/4 cup of tea olive oil salt water (as much as needed to make a soft dough) INGREDIENTS FOR THE FILLING 1kgr spinach dill (as much as you want) fresh green onion (as much as you want) 1/4kgr feta cheese 3/4 cup of tea olive oil [...]]]> Spanakopitta (Spinach pie)

INGREDIENTS FOR THE DOUGH
  • 3/4 kgr all purpose flour
  • 1/4 cup of tea olive oil
  • salt
  • water (as much as needed to make a soft dough)
INGREDIENTS FOR THE FILLING
  • 1kgr spinach
  • dill (as much as you want)
  • fresh green onion (as much as you want)
  • 1/4kgr feta cheese
  • 3/4 cup of tea olive oil
  • salt and pepper
METHOD
  1. Knead all the ingredients for the dough and leave for 30′ about to rest.
  2. While waiting for the dough, clean and wash the spinach and chop it.
  3. Chop also the dill and fresh green onion.
  4. In a bowl, add the spinach with some salt and rub with your hands until you pull out the juices and strain it.
  5. Divide the dough into 6-7 balls and roll into sheets.
  6. Lay 3 sheets in the baking pan and greased them between with olive oil.
  7. Add the spinach, the dill, the fresh onion, the salt, the pepper and the feta cheese (which you can cut it into small pieces with your hands).
  8. Add the rest of the sheets and greased them between with olive oil.
  9. Cut the pie into pieces.
  10. Grease the top sheet and sprinkle with a little water.
  11. Bake in a preheated oven in 180oC for 40′ until golden brown.
TIP: When baking is finished, leave it at a room temperature to cool slightly, then remove from the baking pan, otherwise it will dissolve when you try to remove it from the baking pan.
]]> http://eatgreek.net/2010/10/spanakopitta-spinach-pie/feed/ 22