INGREDIENTS:

1 1/2 litre of milk
5 eggs, beaten
1 cup of sugar
1 cup of semolina
zest of 1 orange
2 tbsp of butter

HOW TO:

In a pot, pour the milk and add the sugar.
Place the pot on the stove and on low heat add the semolina.
Stir constantly for about 10 minutes until it becomes a thick cream.
Remove from the fire and let it cool down a bit.
After the cream cools down a bit, add the orange zest, beaten eggs and butter.
Stir well to mix all ingredients.
Spread the cream in a small baking pan and bake at 180 degrees for 60 minutes or until brown on the top.
Let it cool down a bit and then cut in pieces.
Garnish by sprinkling some powder sugar and powder cinnamon on top.

EXTRA TIP:

You may also serve with homemade marmalade or spoon sweet. Your “galatopita” will taste like paradise!!!

fruitandcake.com

INGREDIENTS:

  1/2 kg crust phyllo (for pastries and pies)
  2/3 tea cups olive 

INGREDIENTS FOR THE SYRUP:

  425 gr. sugar
  200 ml water
  2 vanilla
  1 pinch cinnamon
  few drops of lemon juice

  A few drops of orange juice
 

To read the rest of the recipe, please visit deliciousrecipesofgogo.blogspot.gr

Gigantes and elephantes from the Kastoria, Florina, and Drama regions of Greece are recognized by the European Union as products of Protected Geographic Indication (PGI). Like French appellations for wine, PGI designations identify foods grown in unique regions that have special qualities and characteristics worthy of appreciation and protection.

Method

Properly cooked gigantes are meaty, with crisp skin and velvety flesh. To reconstitute them, gigantes must be soaked overnight, then boiled until tender, and finally baked in a sauce. If you skip any of these steps, gigantes don’t cook evenly, and can be mealy. Adjust amount of Aleppo or crushed red pepper to suit your taste for spicy food. Only 4 Tbsp. of tomato paste are necessary.

The cooking time varies depending on the beans’ freshness. Because they’ve been pre-soaked, gigantes take less time to cook than one might think. Recently harvested beans are tender after simmering for 30-40 minutes. Older beans can take up to an hour. I test gigantes after 30 minutes and then in 5-10 minute increments. Stop cooking gigantes as soon as they’re tender; if cooked too long, the skins split and the beans get mushy.

Ingredients

• 2 1/4 cups gigantes
• 2 Tbsp. salt
• 2 liters water
• 3 bay leaves
• 4 cups diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 1/4 cup olive oil
• Salt
• Freshly ground black pepper
• 3 Tbsp. minced garlic
• 1 Tbsp. dried oregano, crushed
• 1 Tbsp. dried thyme, crushed
• 1/2-1 tsp. crushed red pepper flakes (optional)
• 2 cups diced tomatoes and their juices
• 4-8 Tbsp. tomato paste
• 2-5 cups bean cooking water
• 1 tsp. sugar
• 1/2 cup minced parsley

Cook Beans: Place beans in large pot, cover with 2 liters water mixed with 2 Tbsp. salt, and let soak overnight.

The next day, drain and rinse beans. Return them to pot; add bay leaves and enough water to cover beans by 3 inches. Bring water to a boil, cover, turn heat down to low, and simmer beans 30-60 minutes (see headnote), just until flesh is tender. Drain beans, reserving bay leaves and 5 cups of bean cooking water to use in tomato sauce.

Preheat oven to 180°C and oil a large baking pan.

Make Sauce: Sauté onion, celery, and carrots, lightly seasoned with salt and freshly ground black pepper, in olive oil until onions soften and begin to turn golden. Stir in garlic, oregano, thyme, and pepper flakes, and cook for 1 minute. Stir in diced tomatoes, tomato paste, 1 cup reserved bean cooking water for every 4 Tbsp. of tomato paste, reserved bay leaves, and sugar. Bring sauce to a boil, cover, reduce heat to low, and simmer for 20-30 minutes, or until it thickens and the flavors blend. Taste and add salt and freshly ground black pepper, as needed.

Assemble Plaki: Stir cooked beans and parsley into tomato sauce. Pour mix into oiled baking pan, and bake for 45 minutes. Remove beans from oven, stir in 1 cup bean cooking water for every 4 Tbsp. of tomato paste, and bake for an additional 30-45 minutes, or until sauce is rich and thick.

Serve hot or at room temperature. If making beans ahead to serve the next day or after, stir 1 cup of bean cooking water into sauce after beans have finished cooking.

To read more, please visit  laurieconstantino.com

Hen’s eggs, however, were slow to enter the human diet, especially the Western diet. The chicken is the last addition to the poultry yards of ancient Greece and Rome, and there is considerable disagreement over the date of its arrival. Some sources point to the fifth century B.C., others go further back, arguing that chickens first appeared in Central Europe around 1500 B.C. and reached Greece some 400 years later. Homer doesn’t mention chickens.

When the hen’s egg finally did enter the larder of the ancient Greeks, it wasn’t very well esteemed. There are very few  mentions of recipes with hen’s eggs in ancient Greek texts, although there is ample mention of the delicate peacock’s egg, which was considered far superior.

Egg cookery really took off with the Romans. Eggs are mentioned frequently in the Ars Magirica, by the great Roman chef Apicius, who is said to have invented baked custard–milk, honey and eggs beaten and baked in an earthenware dish at low heat. Beaten eggs were used as a thickening agent to bind sauces and stews, and hardboiled eggs were an ingredient in many ancient Roman dishes.

By Diane Kochilas

www.dianekochilas.com

Ingredients

1 ½ packet of butter,
1 egg,
3 cups of sugar powder,
4 spoonful of cocoa,
3½ packets of plain morning biscuits
½ wine glass of brandy,
½ tin of evaporated milk and ½ water,
2 vanillas
250 gr., of walnuts chopped
(optional ingredients: raisins, dried fruit, spoon sweets, almonds, coconut, etc.)

Method

1. Leave butter outside fridge for 2 hours to soften.
2. Beat butter with mixer until white.
3. Add cocoa and sugar and continue beating.
4. Add vanillas, egg and walnuts (we leave some to put on top) and continue to mix.
5. Put milk, water and brandy in a bowl and wet biscuits, then break into small pieces and add to the butter mixture. Mix well.
6. We cut a big piece of aluminum foil and put the mixture giving it a salami shape.
7. Sprinkle with the walnuts. Roll and fold.
8. Put in a platter and place in deep freeze for a couple of hours before serving.

By Ivy

grouprecipes.com

Semeli was founded in 1979 - the wines have been well received both on the home market and abroad and have won many international awards. The company is committed to developing local wines that are based on local products that are affordable. It also wants to create more wine tourism to the country, and offers tours around their wineries in Nemea and Mantinea in the Peloponnese.

http://neoskosmos.com

 

 

For the pork gyros

1 pork tenderloin, cut into strips
1 clove of garlic, chopped
1/2 red onion, sliced
3-4 tbsps of olive oil
1-2 tbsps red wine vinegar
1 tbsp oregano
thyme
rosemary
1/2 tbsp of honey

For the tzatziki sauce

1 cucumber
2 cloves of garlic
1/4 of a cup extra virgin olive oil
500g of yogurt (18 ounces)
1-2 tbsps of red wine vinegar
salt and freshly ground pepper to taste

To serve

4 pita breads
1 red onion, sliced
1 tomato, sliced
fried potatoes (optional)
some lettuce

Instructions

To prepare the pork gyros, mix into a large bowl the tenderloin (cut into strips), the garlic, the red onion, 3-4 tbsp of olive oil, 1-2 tbsp of red wine vinegar, some thyme, some rosemary, and mix with your hands. Squeeze the ingredients together, so that all the flavours blend and add 1/2 tbsp of honey. Wrap the bowl and put it into the fridge. Leave the marinade in the fridge for at least 2 hours, before using it (ideally leave it over night).

In a (very hot) large non-sticking pan, add the tenderloin along with the ingredients of the marinade, and sauté for 1 minute on each side, without stirring, until the meat is nicely coloured, crispy and tender inside.

To prepare the tzatziki sauce for the pork gyros, pour in a food processor the olive oil and garlic and blend until the garlic is diluted (don’t leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 of red wine vinegar, salt and pepper and mix. (This recipe is for 5-6 servings. Store in the fridge and always serve cold.)

Use a cooking brush to oil the pita breads on both sides and season with salt, pepper and oregano. Place a large pan (upside down) at the bottom of the oven, place the pita breads on top, and bake in preheated oven at 250C for about 1 minute.

Pork gyros is usually served wrapped, like a sandwich. To serve, spread some tzatziki sauce on the pita breads and top with the pork gyros, some slices of red onion, some sliced tomato and wrap.

For an easier version, you can substitute the tzatziki sauce with some fresh yogurt or some mustard and mayonnaise sauce.

To read more, please visit mygreekdish.com

Ingredients for Dough

300 gr. self-raising flour
300 gr. all purpose flour
½ a yogurt bowl
1 cup sunflower oil
½ cup white wine
1 teaspoon salt
1 teaspoon sugar
½ cup margarine
2 tablespoons vinegar
1 sachet yeast

Ingredients for Filling

2 cups left over cooked meat in tomato sauce
1 large potato diced
1 cup carrots diced
1 cup corn
1 cup peas
1 cup mushrooms cut up in small pieces
½ cup parsley finely chopped
1 teaspoon corn flour
Salt, pepper
1 egg beaten with 1 tablespoon water for the egg wash

Preparation:

First prepare the dough. Place all the ingredients in the bowl of your food processor, except the salt. Use the hook attachment and mix the ingredients. Then add the salt and continue mixing for about 5 minutes. You will have a nice, soft dough. Take it out of the bowl, place it in a plastic bag and leave it in the fridge while you prepare the filling.

Dice the meat and put it in a pan. Add ½ cup of water and bring to a boil. Add the vegetables, salt and pepper, stir and simmer for 10 minutes. Dissolve the corn flour in a couple of tablespoons water and add to the mixture. Check the seasoning and remove from the fire. Let the filling cool down.

Take the dough out of the fridge and divide it roughly in two pieces, the one a littler larger. Roll out the larger piece to fit your pan, with a little more dough to overhang the sides. The pan must be lightly oiled so that the dough doesn’t stick to it. Put the cool filling over the dough. Level it out with the back of a spoon. Fold the dough over the filling.

Roll out the second piece of dough. Brush the dough you have folded over the filling with the beaten egg. Place the rolled out dough over the filling and trim it round the edges. Press down gently so that it sticks to the bottom dough and gently tuck the leftover dough under the pie. Cut a few slits on the pie to enable the steam to escape. Brush the top with the egg wash. Bake the pie at 180oC until it is golden brown.

Source: CookingInPlainGreek.com