eatGREEK

Prassopita (leek pie)

eatGREEK — Wed, 01 Sep 2010 08:05:22 +0000

INGREDIENTS

1.5kgr leeks (use also as leaves are tender) washed and chopped

600gr feta chesse (sliced by hand into chunks)

4-5 eggs

1/2 cup olive oil

A package of sheet for pies

salt (optional)

pepper

METHOD

In a large bowl add the leeks with some salt and rub softened. If they make broth, discard it.
In a clean bowl, add the leeks, the eggs, half olive oil, pepper and salt if necessary (because feta cheese is usually salty, it might not be needed) and mix well.
Grease a pan, spread half of the sheets from the package greasing one by one.
Grate with your hand half of the feta cheese over the sheets, add the mixture with leeks and add the remaining feta cheese into pieces again.
Turning inwards the sheets and cover with the remaining sheets, lightly greased, and not to protrude from the tray.
Add a little olive oil on top and sprinkle with a little water.
Bake in α preheated oven 180oC-200oC for 1h-1.5h until golden brown.
If you want in the end you can turn the pie upside down to turn the oil and not over dry the top sheet.
Let it cool to be cut because if you try to cut it as it is warm it will will dissolve.

Trigona Panoramatos

eatGREEK — Mon, 30 Aug 2010 08:29:21 +0000

INGREDIENTS for trigona

½ kgr pastry sheet

100gr-150gr butter or margarine

INGREDIENTS for the syrup

200gr sugar

100gr glucose

250gr water

INGREDIENTS pastry cream

200gr sugar

4-6 yolks

90gr cornstarch

A little salt, vanilla

800gr milk

20gr fresh butter

METHOD

Make the syrup first and leave it to cool.
- Boil water with sugar for 3′ and add the glucose. Boil for 1 more minute.
Butter each sheet of pastry and fold it 6 times by the narrow side of the sheet.
Cut the sheet in the middle of each piece so you make a triangle, folding the sheet in triangle, as many times as needed.
Place the triangles on buttered wax paper sheet in the oven, grease the top of each sheet and bake at 180oC, 25′-35′ (approximately) to get gold.
As long as they are hot, dip them into the cold syrup to absorb and allow them to cool.
Prepare the pastry cream.
- Beat the yolks with the sugar to clot.
- In a half glass of milk, add the cornstarch and dissolve.
- Then pour the milk mixture into the egg mixture.
- Boil the remaining milk and add some of it slowly into the egg mixture.
- Add the egg mixture to the boiling milk, stirring constantly, coagulates immediately and you have 4-5 cups of cream.
- Finally add the fresh butter and mix well.
Cover with foil to be tangential to the cream and allow to cool.
Fill triangles with cold cream at a time you will serve it by using an icing bag.
Keep triangles out of the refrigerator to prevent soften and keep the cream into the refrigerator, covered, or put it in an icing bag and keep it covered in the fridge, not to dry the cream aside.
You can cook the half dose of pastry cream, to be fresh. The cream can be refrigerated for 2-3 days.
In this way you can cook 30-36 trigona Panoramatos, depending on how many sheets has the pack (it depends on how thin).

source: http://gasteroplix.blogspot.com/2009/06/blog-post_23.html

Sweet grape with syrup

eatGREEK — Fri, 27 Aug 2010 09:27:53 +0000

INGREDIENTS

1kgr grape Sultana (only the berries)

700gr sugar

300gr glucose

1/2 cup lemon juice (if you want, you can replace the lemon juice with citric acid dissolved in 1/2 cup water)

1-2 cups water (depending on how thick are the grapes and grape skins)

METHOD

Leave the grape berries in lemon juice or in solution of citric acid for 2 hours, stirring constantly. (For not hurt the fruit, put it in a pot with lid and shake often, and turning upside down. In that way the grape berries remain firm and crisp, soak up the lemon helps to avoid getting very sweet.)
After 2h poured some sugar in a deep pot, continue with a layer of grape berries and continue alternately to sugar and grape berries.
You can leave it for 2h-8h, depending on the time you have or you can add water and tie the syrup slightly.
Once the syrup thickens slightly, add the glucose and continue to tie up.
It might need skimming, but do not remove the foam from the beginning, you just hit the surface of the foam with spoon, until it calmed down and started to gather on the walls of the pot.
This way you will only remove the foam and not the precious sweet syrup, that the more you have, the better preserved.
Once the syrup thickens, add the grape berries and skim without stirring.
Shake the pot every so often.
Boil them for 5′-10′ (approximately – depending on the grape) and they are ready.
Remove grape berries with a slotted spoon and tie well the syrup (in case you see that the syrup is not blended well, while the grapes are ready).
Pour the syrup back to grapes, remove from heat and let it soak the syrup.
When they are cool enough place them in sterile jars.

source: http://gasteroplix.blogspot.com/2009/10/blog-post_02.html

Giant beans with sausage in the oven

eatGREEK — Wed, 25 Aug 2010 23:36:32 +0000

INGREDIENTS

1/2kgr giant beans

1/2 bunch celery (roughly chopped)

1/2 bunch parsley (roughly chopped)

2 large dry onions (chopped)

3-4 carrots (sliced)

1/3 cup olive oil

2-3 tomatoes (grated)

10 thick slices sausage

Salt and pepper

METHOD

In a bowl add water, a medium tablespoon of salt, the giant beans and leave overnight to rise (12h).
Wash well the giants and put them in a saucepan with enough water and let boil for 10′.
Pour the water, add hot water to saucepan and boil again the giants until softened a bit.
Add the celery, parsley, onion, carrots, olive oil and pepper and continue cooking.
If necessary add water.
Shortly before the end of cooking add the tomato and salt and let it cook until juice evaporates.
In a pan, add the sausage pieces (scattered) and add between them the giants.
Place the pan in moderate oven for a while to catch up crust on the top and the sausage be cooked (20′-30′).

TIP: Serve with feta cheese.

Melitzanopita (eggplant pie)

eatGREEK — Tue, 24 Aug 2010 09:12:00 +0000

INGREDIENTS

1 package pastry sheet

1.5 kgr eggplants (pureed in blender)

1/2 kgr onions (pureed in blender)

1/2 kgr tomatoes (pureed in blender)

1/2 cup wine

1/2 cup sour trachana

4-5 eggs

1/2 kgr cheese (grated by hand)

1/2 cup olive oil

1 cube beef broth (optional)

Salt, pepper, cinnamon (powder), cloves (powder)

METHOD

Keep a little olive oil to spread the pastry sheets later and saute the onion with the rest of the olive oil until they lightly browned and be soft.
Add the mashed eggplants and cook.
Add the wine and stir until the alcohol evaporates.
Add the tomato, cube beef broth if you want, spices, lower the heat and cook until the juices evaporates.
Remove from heat, add the trachana and stir to drawn the juices and let it cool enough.
Add the eggs lightly beaten, feta cheese and stir gently until it becomes a homogeneous mixture.
Place one pastry sheet on the table, grease it a bit and place some of the eggplant mixture across to the long side, turn inside the left and right side so the mixture to not go out and wrap a roll.
Continue until the mixture and leaves are over.
Grease an oblong baking dish slightly and placed the rolls.
Brush the leaves with a little olive oil on top and sides and bake at 200oC for about 1h until golden.

TIP: You may wish to mash the eggplants last moment to avoid to get black.

Salad with pasta and tuna

eatGREEK — Mon, 23 Aug 2010 11:07:01 +0000

INGREDIENTS

500gr pasta (screws pasta, pennies pasta, shells pasta…)

200gr tuna (canned) in water

1 medium tomato into small cubes (without seeds)

1 small onion into small cubes

2 tablespoons yellow cheese into small cubes

3 tablespoons mayonnaise

Salt and pepper

METHOD

In a saucepan, add water with some salt and boil the pasta.
Strain them, cool them with plenty of water and saute them with a little olive oil in a saucepan.
Strain the tuna from the water.
In a large bowl, add the pasta, tuna (cut into small pieces by your hands), the tomato, the onion, the cheese, the mayonnaise, little pepper and salt (if needed).
Stir gently with a tablespoon until the mixture is homogeneous.
Cover the bowl and leave in refrigerator for 1h-1.5h to cool and serve.

Tomato sauce

eatGREEK — Tue, 10 Aug 2010 23:17:55 +0000

INGREDIENTS

Ripe tomatoes

Olive oil

Basil

1 onion (whole)

Cloves

Oregano

Salt and pepper

METHOD

Take ripe tomatoes, peel them and put them in a blender and. blend them well.
Pour a little oil, salt, pepper, basil, an onion pierced with cloves and some oregano.
Put all the ingredients together in a saucepan and let it boil until it becomes half the quantity.
Once cool, put it in sterilized jars and let a little gap at the top.
Fill this gap by pouring some olive oil (until the jar is full) and keep refrigerated..

Olive paste

eatGREEK — Sun, 08 Aug 2010 23:07:51 +0000

INGREDIENTS

3 cups olive (prefer black olives or or green olives)

3 tablespoons olive oil

2 tablespoons vinegar (prefer balsamic)

1-2 cloves garlic

1/2 cup almonds

METHOD

Remove seeds from olives.
Grind almonds in blender with olive oil.
Add the remaining ingredients and continue beating until it becomes a uniform mixture.
Place in glass jar and keep refrigerated for 2-3 months.

Plastos vlachikos (Macedonia and Epirus)

eatGREEK — Thu, 05 Aug 2010 22:42:48 +0000

INGREDIENTS

½ cup cornflour

1 cup boiling water

¼ tsp baking powder

1.5 cup all-purpose flour

a pinch of salt

1 tbsp vinegar or lemon juice

3 large eggs

250gr mushrooms into pieces

2-3 pepers

2 small ripe tomatoes or 1/3 chopped of the box

2 slices bacon or 3-4 tsp tsigarides (tzourmpalines)

150gr Greek yellow cheese in small cubes or grated

Fresh butter or olive oil

cold water as much as it needs to make a porridge viscid

cornflour or fine semolina for dusting

METHOD

In a bowl put the cornflour, salt and baking powder and mix well. Cover and let the flour to rise.
When it is cols, add lemon juice or vinegar, and add the lightly beaten eggs.
Slowly add the flour and water to achieve thick batter.
Butter well a large shallow oven dish with margarine or fresh butter.
Sprinkle some cornflour, chop the mushrooms, peppers and bacon (or tsigarides) and spread to go anywhere (keep a few for the top of pie).
Sprinkle a little cornflour.
Pour the thick batter into the pan and spread with an oiled spatula to go anywhere.
The batter must just cover the pan so that when baked the dough to be thin like a pizza.
Top of the batter cut small pieces of cheese that kept and the tomato (or if you want you can stir them into the batter before putting in pan).
Cut small cubes of butter over batter and sprinkle all over with cornflour or fine semolina.
Bake in preheated oven for 30′-45′ at 180°C, in the second ladder of the oven, so the pan is just in the middle.
It should be browned on top and bottom the same.

source: http://gasteroplix.blogspot.com/2010/02/blog-post_05.html

Tomatoes with eggs

eatGREEK — Wed, 04 Aug 2010 23:52:11 +0000

INGREDIENTS

3 medium-sized tomatoes

2 eggs

Salt and pepper

METHOD

Wash tomatoes, remove the seeds and cut into cubes.
In a nonstick pan, add tomatoes, stir frequently and let them boil a little and leave the superfluous juices.
Beat the eggs (like scrambled eggs), add salt, pepper, and add to pan with tomatoes and stir to make a mixture.
Once the eggs are cooked and the mixture is homogenous, the food is ready.

TIP: Eat it cold with a lot of bread.