eatGREEK » Main Dishes http://eatgreek.net traditional and modern greek food Tue, 29 Nov 2011 22:40:05 +0000 en hourly 1 Octopus with penne in the oven http://eatgreek.net/2011/10/octopus-with-penne-in-the-oven/ http://eatgreek.net/2011/10/octopus-with-penne-in-the-oven/#comments Mon, 24 Oct 2011 12:23:00 +0000 eatGREEK http://eatgreek.net/?p=2954 χtapodaki-me-penes_thumb

INGREDIENTS 1kgr octopus 500gr penne (or macaroni) 2 onions (chopped) 500gr tomato juice 2 cups hot water 1 tea cup dry white wine 1 cup olive oil oregano, salt, pepper METHOD Clean the octopus (remove the tooth and eye) separates the tentacles from the bag and cut into chunks (about 2.5cm-3cm long). Rinse the octopus [...]]]> χtapodaki-me-penes_thumb

INGREDIENTS
  • 1kgr octopus
  • 500gr penne (or macaroni)
  • 2 onions (chopped)
  • 500gr tomato juice
  • 2 cups hot water
  • 1 tea cup dry white wine
  • 1 cup olive oil
  • oregano, salt, pepper
METHOD
  1. Clean the octopus (remove the tooth and eye) separates the tentacles from the bag and cut into chunks (about 2.5cm-3cm long).
  2. Rinse the octopus with water and leave it in a colander to drain.
  3. In a large saucepan, heat the olive oil and saute the onions.
  4. Add the pieces of octopus and stir for 3′-4′.
  5. Add the wine and stir until the alcohol evaporates.
  6. Add the tomato juice and the water.
  7. Add a little salt, pepper, oregano, cover the pot and let it boil over low heat for about 30 minutes.
  8. Pour contents of saucepan into a large baking pan.
  9. If there is not enough broth, add some hot water and place the baking pan in preheated oven at 200oC.
  10. Once the gravy in the oven starts to boil, add penne and continue baking.
  11. When it starts to boil again, cover the pan with foil and turn off the stove (stirring frequently to prevent sticking).
  12. In 20 minutes or so penne will be drawn the broth and boil.
]]> http://eatgreek.net/2011/10/octopus-with-penne-in-the-oven/feed/ 0 Stuffed peppers with risotto http://eatgreek.net/2011/10/stuffed-peppers-with-risotto/ http://eatgreek.net/2011/10/stuffed-peppers-with-risotto/#comments Tue, 11 Oct 2011 14:34:25 +0000 eatGREEK http://eatgreek.net/?p=2946 gemistes-piperies-me-rissoto_thumb

INGREDIENTS 2 red peppers (medium) 2 orange peppers (medium) 2 green peppers (medium) 1 large orange bell pepper (cut into cubes) 1-2 onions (chopped) ¼ teaspoon curry powder 1 tomato (minced) 1 cup candied rice 1.5 cups water 0.5 cup vegetable broth olive oil pepper 1 cup grated graviera (or parmesan) METHOD Cut carefully the [...]]]> gemistes-piperies-me-rissoto_thumb

INGREDIENTS
  • 2 red peppers (medium)
  • 2 orange peppers (medium)
  • 2 green peppers (medium)
  • 1 large orange bell pepper (cut into cubes)
  • 1-2 onions (chopped)
  • ¼ teaspoon curry powder
  • 1 tomato (minced)
  • 1 cup candied rice
  • 1.5 cups water
  • 0.5 cup vegetable broth
  • olive oil
  • pepper
  • 1 cup grated graviera (or parmesan)
METHOD
  1. Cut carefully the top of the peppers and remove seeds.
  2. In a saucepan put a little olive oil and wait to warm up.
  3. Add the onions, sliced pepper, curry, rice, tomatoes, vegetable broth, water and stir.
  4. Cover the saucepan and let it boil in medium heat until it is absorbed almost all the water (remember to stir frequently).
  5. Remove the saucepan from the heat, add some pepper and the cheese and stir.
  6. Fill peppers with the mixture.
  7. Cover the peppers with its lids, sprinkle with some olive oil, and bake in preheated oven at 180°C for 30 minutes, until peppers are cooked.
  8. Serve hot.
TIP: You don’t have to use salt in this recipe because you use graviera or parmesan that is a salted cheese.
]]> http://eatgreek.net/2011/10/stuffed-peppers-with-risotto/feed/ 6 Kokoras krasatos me hodra makaronia (Rooster in wine sauce served with spaghetti) http://eatgreek.net/2011/09/kokoras-krasatos-me-hodra-makaronia/ http://eatgreek.net/2011/09/kokoras-krasatos-me-hodra-makaronia/#comments Fri, 02 Sep 2011 16:01:08 +0000 eatGREEK http://eatgreek.net/?p=2917 kokoras_krasatos_me_makaronia_thumb

INGREDIENTS 1 rooster in portions 1 onion (chopped) 2 cloves garlic (chopped) 1 glass of wine 1 cinnamon stick 4-5 spices 2 bay leaves 500gr tomato juice 3 fresh ripe tomatoes 1/2 cup olive oil 1 cup water 1 package spaghetti N.5 grated mizithra cheese for serving METHOD In a sauce pan pour the olive [...]]]> kokoras_krasatos_me_makaronia_thumb

INGREDIENTS
  • 1 rooster in portions
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 glass of wine
  • 1 cinnamon stick
  • 4-5 spices
  • 2 bay leaves
  • 500gr tomato juice
  • 3 fresh ripe tomatoes
  • 1/2 cup olive oil
  • 1 cup water
  • 1 package spaghetti N.5
  • grated mizithra cheese for serving
METHOD
  1. In a sauce pan pour the olive oil and saute the portions of rooster.
  2. Add garlic and onion and stir.
  3. Add the wine, stir and wait until alcohol evaporates.
  4. Then add all remaining ingredients (except from the pasta) and stir.
  5. Cover the sauce pan and let the food simmer for 1 hour until the sauce thickens.
  6. In another sause pan, boil the spaghetti.
  7. In a plate, add some spaghetti, 1 postion of rooster, some sause and on top add grated mizithra cheese.
TIP: If you don’t have mizithra cheese, just use any salty dry cheese.
]]> http://eatgreek.net/2011/09/kokoras-krasatos-me-hodra-makaronia/feed/ 1 Arni lemonato me patates (baked lamb with lemon and potatoes) http://eatgreek.net/2011/08/arni-lemonato-me-patates-baked-lamb-with-lemon-and-potatoes/ http://eatgreek.net/2011/08/arni-lemonato-me-patates-baked-lamb-with-lemon-and-potatoes/#comments Sat, 27 Aug 2011 10:07:41 +0000 eatGREEK http://eatgreek.net/?p=2911 arni_lemonato_thumb

INGREDIENTS 1.5kgr lamb into portions 2krg potatoes peeled and chopped 8-10 cloves garlic purified 2 tablespoons mustard 2 lemons (juice) 3/4 glass olive oil 1 bottle beer salt, pepper, oregano PERFORMANCE Sprinkle the lamb with salt, pepper and oregano. Mix and potatoes in a bowl with salt, pepper and oregano. In a baking pan place [...]]]> arni_lemonato_thumb

INGREDIENTS
  • 1.5kgr lamb into portions
  • 2krg potatoes peeled and chopped
  • 8-10 cloves garlic purified
  • 2 tablespoons mustard
  • 2 lemons (juice)
  • 3/4 glass olive oil
  • 1 bottle beer
  • salt, pepper, oregano
PERFORMANCE
  1. Sprinkle the lamb with salt, pepper and oregano.
  2. Mix and potatoes in a bowl with salt, pepper and oregano.
  3. In a baking pan place the lamb, the potatoes and the garlic.
  4. In a bowl put the mustard, a little water, olive oil and mix.
  5. Add the mixture over the potatoes and lamb.
  6. At the edge of the baking pan and pour the beer and then shake gently so beer goes everywhere.
  7. Cover the pan with foil and bake at 200oC for 2h.
  8. Remove the foil, add lemon juice and cook 10′ more.
]]> http://eatgreek.net/2011/08/arni-lemonato-me-patates-baked-lamb-with-lemon-and-potatoes/feed/ 1 Smyrneika soutzoukakia (Spicy meatballs from Smyrna) http://eatgreek.net/2011/07/smyrneika-soutzoukakia/ http://eatgreek.net/2011/07/smyrneika-soutzoukakia/#comments Sat, 09 Jul 2011 10:32:43 +0000 eatGREEK http://eatgreek.net/?p=2818 soutzoukakia_thumb

INGREDIENTS FOR SOUTZOUKAKIA 1/2kgr minced pork 1/2kgr minced beef 3-4 slices bread (soaked and well squeezed) 1 large onion (chopped) 3 cloves garlic (smashed) 2 eggs 2 pinch of cumin (powdered) 1 teaspoon vinegar Salt and pepper INGREDIENTS FOR SAUCE 1 medium onion (chopped) 4-5 tomatoes (pureed) 1 pinch of oregano (crumbled) 1/2 cup water [...]]]> soutzoukakia_thumb

INGREDIENTS FOR SOUTZOUKAKIA
  • 1/2kgr minced pork
  • 1/2kgr minced beef
  • 3-4 slices bread (soaked and well squeezed)
  • 1 large onion (chopped)
  • 3 cloves garlic (smashed)
  • 2 eggs
  • 2 pinch of cumin (powdered)
  • 1 teaspoon vinegar
  • Salt and pepper
INGREDIENTS FOR SAUCE
  • 1 medium onion (chopped)
  • 4-5 tomatoes (pureed)
  • 1 pinch of oregano (crumbled)
  • 1/2 cup water
  • olive oil
METHOD
  1. In a large bowl add all ingredients for soutzoukakia and knead well until smooth mixture.
  2. If the mixture is a little bit moist, add some more bread (soaked and squeezed).
  3. Cover the bowl with a cloth and leave it in the refrigerator for 30 minutes or so.
  4. Remove the bowl from the refrigerator and shape oblong shapes.
  5. Place the soutzoukakia in a pan with grill and bake at 200oC until golden brown.
  6. In a saucepan, place olive oil and saute the onion.
  7. Add the tomatoes and water and boil over low heat for 2′-3′.
  8. Add the cooked soutzoukakia in the pot and continue boiling over low heat for 20′-25′.
  9. Serve with mashed potatoes or white rice.
]]> http://eatgreek.net/2011/07/smyrneika-soutzoukakia/feed/ 2 Fassolakia me moshari (Green beans with calf ) http://eatgreek.net/2011/05/green-beans-with-calf/ http://eatgreek.net/2011/05/green-beans-with-calf/#comments Fri, 20 May 2011 11:34:02 +0000 eatGREEK http://eatgreek.net/?p=2788 fasolakia_me_mosxari_thumb

INGREDIENTS 500gr green beans 8 serving portions of calf 2 medium carrots cut into whatever shape you want 1 onion, chopped 2 tomatoes, pureed 1 cup water 4 tablespoons olive oil 1/2 cup white wine Salt and pepper METHOD In a hot saucepan, add the onion and leave it until it loses its fluids. Add [...]]]> fasolakia_me_mosxari_thumb

INGREDIENTS
  • 500gr green beans
  • 8 serving portions of calf
  • 2 medium carrots cut into whatever shape you want
  • 1 onion, chopped
  • 2 tomatoes, pureed
  • 1 cup water
  • 4 tablespoons olive oil
  • 1/2 cup white wine
  • Salt and pepper
METHOD
  1. In a hot saucepan, add the onion and leave it until it loses its fluids.
  2. Add the olive oil, the carrots, the calf and sauté.
  3. Add the white wine, stir and allow to evaporate the alcohol.
  4. Add green beans, tomato puree and as much water as needed to cover the ingredients.
  5. Close the saucepan with the lid and boil 30 minutes until calf and vegetables became tender.
  6. Shortly before the end add salt and pepper.
]]> http://eatgreek.net/2011/05/green-beans-with-calf/feed/ 0 Sole fish roll dressed with fragrant parsley sauce http://eatgreek.net/2011/05/sole-fish-roll-dressed-with-fragrant-parsley-sauce/ http://eatgreek.net/2011/05/sole-fish-roll-dressed-with-fragrant-parsley-sauce/#comments Mon, 02 May 2011 07:36:22 +0000 eatGREEK http://eatgreek.net/?p=2774 rolo_glossas_thumb

INGREDIENTS 6 fillets of sole 4 cloves garlic 1 medium zucchini 1 medium carrot 1 tablespoon parsley (chopped) 1/2 cup vegetable broth 1-1.5 tbsp lemon juice 1/2 cup white wine 1 teaspoon cornstarch olive oil Salt and pepper METHOD Wash the zucchini and carrot and cut into strips. In a frying pan, add some olive [...]]]> rolo_glossas_thumb

INGREDIENTS
  • 6 fillets of sole
  • 4 cloves garlic
  • 1 medium zucchini
  • 1 medium carrot
  • 1 tablespoon parsley (chopped)
  • 1/2 cup vegetable broth
  • 1-1.5 tbsp lemon juice
  • 1/2 cup white wine
  • 1 teaspoon cornstarch
  • olive oil
  • Salt and pepper
METHOD
  1. Wash the zucchini and carrot and cut into strips.
  2. In a frying pan, add some olive oil and sauté garlic.
  3. Add the strips of carrot and zucchini and continue to sauté.
  4. Add wine and stir until the alcohol evaporates.
  5. Remove the garlic and continue to sauté until vegetables soften slightly (if necessary add some olive oil).
  6. Lay a fillet of sole, add salt, pepper and some vegetables.
  7. Wrap and roll and fasten with toothpicks.
  8. Place rolls in a baking pan with baking paper and bake in preheated oven at 200oC for 20′-30′.
  9. In a frying pan add the vegetable broth, the lemon juice, some olive oil, parsley and let it boil for 3′-4′.
  10. In a glass with a little cold water dissolve the cornstarch and add to sauce mixture.
  11. Stir well until sauce thickens.
  12. Serve sole rolls with sauce and accompanied by green salad, potato chips or white rice.

]]> http://eatgreek.net/2011/05/sole-fish-roll-dressed-with-fragrant-parsley-sauce/feed/ 4 Calf with rosemary, honey, Moschofilero and vegetables http://eatgreek.net/2011/04/calf-with-rosemary-honey-moschofilero-and-vegetables/ http://eatgreek.net/2011/04/calf-with-rosemary-honey-moschofilero-and-vegetables/#comments Thu, 28 Apr 2011 08:23:09 +0000 eatGREEK http://eatgreek.net/?p=2767 mosxaraki_dendrolivano_meli_thumb

INGREDIENTS 6 servings of calf 1 onion, chopped 2 cloves garlic, chopped 3/4 cup moschofilero wine* 1 liter beef broth 80gr. butter 1 tablespoon honey Parsley 2 sprigs rosemary 1 lemon peel all-purpose flour Salt Freshly ground pepper 1 cup corn 1 cup green peas 200gr. baby carrots 1 teaspoon butter METHOD Wash and dry [...]]]> mosxaraki_dendrolivano_meli_thumb

INGREDIENTS
  • 6 servings of calf
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 3/4 cup moschofilero wine*
  • 1 liter beef broth
  • 80gr. butter
  • 1 tablespoon honey
  • Parsley
  • 2 sprigs rosemary
  • 1 lemon peel
  • all-purpose flour
  • Salt
  • Freshly ground pepper
  • 1 cup corn
  • 1 cup green peas
  • 200gr. baby carrots
  • 1 teaspoon butter
METHOD
  1. Wash and dry the calf.
  2. Pass it from the flour and shake well to remove the unnecessary flour.
  3. In a saucepan add the 80gr. butter and when it gets hot, saute the calf until it gets golden brown on each side.
  4. Then add the onion and when it gets a blonde color add the wine.
  5. Allow 1 minute to evaporate the alcohol.
  6. Add the honey, the beef broth, the rosemary, the lemon peel and the pepper.
  7. Continue boiling in a lower heat.
  8. Shortly before the sauce thickens, remove the lemon peel, add the garlic and the parsley and continue boiling until the sauce thickens.
  9. Boil carrots and peas for 10 minutes in plenty of water and then add the corn and cook another 5 minutes (or prepare steamed vegetables).
  10. Drain, place the vegetables in a metal bowl and add 1 teaspoon butter.
  11. Serve with some sauce!
* Moschofilero (greek Μοσχοφίλερο) is an aromatic white grape of Greek origins with a rosy hue and quite spicy flavor with good acidity. Grown throughout much of Greece but especially in the Peloponnese where it is used to make a dry and bold wine with lots of spice and perfume. Can have similar characteristics to the Muscat. The Moscofilero ripens late and can have problems with hot weather.
source: http://myfunkycook.blogspot.com/2010/12/blog-post_08.html
]]> http://eatgreek.net/2011/04/calf-with-rosemary-honey-moschofilero-and-vegetables/feed/ 3 Cuttlefish with spinach casserole http://eatgreek.net/2011/03/cuttlefish-with-spinach-casserole/ http://eatgreek.net/2011/03/cuttlefish-with-spinach-casserole/#comments Thu, 31 Mar 2011 09:15:52 +0000 eatGREEK http://eatgreek.net/?p=2713 soupies_spanaki_thumb

INGREDIENTS 1 large fresh cuttlefish or squid (about 1kgr) 1.5kgr spinach 1 dry onion 2 leeks 5-6 fresh onions 1 bunch dill 1 cup rose wine 150gr. canned tomatoes 1/2 teaspoon sugar Olive oil Salt, Pepper METHOD Wash, peel and cut the squid into moderate size pieces. Clean and wash the spinach, cut in large [...]]]> soupies_spanaki_thumb

INGREDIENTS
  • 1 large fresh cuttlefish or squid (about 1kgr)
  • 1.5kgr spinach
  • 1 dry onion
  • 2 leeks
  • 5-6 fresh onions
  • 1 bunch dill
  • 1 cup rose wine
  • 150gr. canned tomatoes
  • 1/2 teaspoon sugar
  • Olive oil
  • Salt, Pepper
METHOD
  1. Wash, peel and cut the squid into moderate size pieces.
  2. Clean and wash the spinach, cut in large pieces and leave in hot water for 5 minutes.
  3. Put the spinach in a colander to drain until you use them.
  4. Chop all vegetables.
  5. In a wide saucepan add 1/2 cup water and cuttlefish.
  6. Boil until the liquid has evaporated.
  7. Add 1/2 cup olive oil and vegetables, and saute until vegetables get wilted.
  8. Add the wine and stir for 1′.
  9. Add the tomatoes, 1/2 cup water, the sugar and let it to start boil.
  10. Add spinach, salt, pepper and some more olive oil.
  11. Reduce heat and simmer until sauce thickens.
Tips: Because spinach will make them moist and you do not need to add extra water! But if it is necessary, add some hot water!
source: http://myfunkycook.blogspot.com/2011/03/blog-post_17.html
]]> http://eatgreek.net/2011/03/cuttlefish-with-spinach-casserole/feed/ 3 Bakaliaros skordalia (Cod with potato-garlic puree) http://eatgreek.net/2011/03/bakaliaros-skordalia/ http://eatgreek.net/2011/03/bakaliaros-skordalia/#comments Thu, 24 Mar 2011 23:03:47 +0000 eatGREEK http://eatgreek.net/?p=2706 bakaliaros_skordalia_thumb

INGREDIENTS 1kgr cod (salted) 1 can of beer all purpose flour 1 teaspoon baking powder 5 cloves garlic 6 large potatoes 1 cup water (prefer the broth of the potatoes) salt 1 teaspoon lemon juice 3 tablespoons olive oil METHOD Put for almost 24 hours cod in enough water to leave the salt (change the [...]]]> bakaliaros_skordalia_thumb

INGREDIENTS
  • 1kgr cod (salted)
  • 1 can of beer
  • all purpose flour
  • 1 teaspoon baking powder
  • 5 cloves garlic
  • 6 large potatoes
  • 1 cup water (prefer the broth of the potatoes)
  • salt
  • 1 teaspoon lemon juice
  • 3 tablespoons olive oil
METHOD
  1. Put for almost 24 hours cod in enough water to leave the salt (change the water about 3 times).
  2. Prepare the potato-garlic puree:
    • Peel and boil potatoes in salted water.
    • Mash the garlic.
    • Puree the potatoes in the blender and add some of the potato broth and stir until it gets a smooth texture.
    • Pour the mashed potatoes into a large bowl, add the mashed garlic and stir.
    • Add the olive oil and the lemon juice and stir.
  3. Prepare the batter:
    • In a bowl, add the beer, the baking powder, some salt (if needed), stir the mixture and slowly add the flour until you make a firm batter.
  4. Remove the skin of cod and cut into chunks.
  5. In a pan put enough oil to heat up.
  6. Take a piece of cod, pass it from the batter and fry until it gets a golden color on all sides.
  7. Place the fried pieces of cod in a kitchen paper to remove the excess oil and serve.
The 25th March is one of the two National Holidays in Greece! On this day, Greeks honor in parades, the heroes of the Revolution of 1821, who gave their lives so that Greece become a free country!
Also on March 25 we celebrate the Annunciation of Virgin Mary. That day, the Archangel Gabriel brought to Virgin Mary the pleasant news that through her will incarnated the Son of God! The Annunciation of Virgin Mary is among the biggest festivals of the Church. The Church allows this day eating fish. The day is holiday and according to the tradition, that day neither the swallows do not build their nests.
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