XpatAthens
Tuesday, 14 March 2017 08:29
Carrot & Goat Cheese Sandwiches With Green Olive Tapenade
For Carrots
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 1/2 lb medium carrots (8)
For Tapenade
- 1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted
-
3 tablespoons drained bottled capers, rinsed
-
1/4 cup chopped fresh flat-leaf parsley
- 1 flat anchovy fillet, chopped
- 1 teaspoon finely grated fresh lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
For Sandwiches
- 12 slices good-quality pumpernickel sandwich bread
- 6 oz soft mild goat cheese (3/4 cup) at room temperature
Published in
Greek Food & Diet
Tagged under
Tuesday, 02 May 2017 07:00
Spinach And Feta Turkey Burgers
“These are a big hit in the summertime when everyone is tired of the same old hamburgers and hot dogs. Serve with or without buns and your favorite condiments. I like to serve these with lettuce, tomato, and Tzatziki sauce!”
Ingredients
- 2 eggs, beaten
- 2 cloves of garlic, minced
- 4 ounces feta cheese
- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- 2 pounds ground turkey
Published in
Greek Food & Diet
Tagged under
Tuesday, 23 May 2017 07:00
Greek Lentil Salad
This simple salad from The Greek Vegan is healthy and combines a delicious mix of flavours! “Earthy, hearty lentils with smoky roasted peppers and sun-dried tomatoes with bright pops of lemon, red wine vinegar and fresh mint mixed with salty olives, peppery red onions and crisp fennel. There’s a whole lot going on in this rustic, traditional dish and you’ll love every bite of it.”
Dressing
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 1 tbsp oil from sun-dried tomato jar
- 1 tbsp water
- 1 teaspoon lemon juice
- 2 cloves finely minced garlic
- 1 tsp dried, crushed marjoram
- 1/2 tsp salt and pepper
- 1/4 tsp sugar (optional)
Salad
- 1 cup cooked lentils (or 1 package Melissa’s Produce steamed lentils)
- 6 sun-dried tomatoes, chopped
- 1/3 cup chopped red onions
- 1/3 cup roasted red peppers
- 1/3 cup Kalamata olives (pits removed!)
- 1/2 cup fennel bulb, finely chopped
- 1 tbsp fresh chopped mint
- 1 tbsp fresh chopped parsley
Photo Credit: The Greek Vegan
Published in
Greek Food & Diet
Tagged under
Thursday, 29 June 2017 07:00
The Importance Of Lemons In Greek Cooking
Lemons weren’t always grown in Greece. At some point in Greece’s history, lemon trees found their way to Greece. Now, lemon groves can be found all over Greece, especially in some of the warmer climates, such as on the island of Crete and in the Cyclades. Lemons, along with garlic, olive oil, and Greek oregano, are also one of the most common, and most important, flavoring agents in Greece cooking.
Today, lemons make up about 18% of the total citrus production within the country. Most of the lemons grown in Greece are also consumed in Greece. Lemon exported out of Greece make up a much smaller percentage. The main areas of production include the Cycladic Islands, the island of Crete, and also the Peloponnese.
The reason why lemons are so important as a seasoning agent is because the citrus notes of the lemon pair well with a wide variety of dishes. Salted and preserved lemon wedges are also served to accompany some meze spreads. Most Greeks understand how important it is, which is why slices of lemon wedges accompany nearly every traditional Greek meal, especially those that involve meats and vegetables.
To read this article in full, please visit: Greek Boston
Published in
Greek Food & Diet
Tagged under
Tuesday, 02 July 2019 21:39
Watermelon And Feta Salad
Combining juicy, chilled slices of watermelon and salty, creamy feta cheese is a Greek summer favourite. This watermelon feta salad recipe includes crispy cucumber, tangy kalamata olives and thin slices of red onion garnished with a touch of lemon dressing and fresh vibrant mint leaves to turn this surprising combination into a delicious watermelon feta salad.
Serves: 4-6
Difficulty: Easy
Cooks in: 10 minutes
Ingredients
- 1kg watermelon, seedless and cut into chunks
- 250g feta cheese, cut into cubes or crumbled
- a bunch of mint, leaves only, chopped
- 1 small red onion, finely sliced
- 100g Kalamata olives, pitted
- 1 small cucumber, peeled and diced (optional)
For the Dressing
- 1/4 of a cup extra virgin olive oil
- 2 tbsps lemon juice
- 1 tsp brown sugar
- salt and pepper to taste
To view this recipe in full, please visit: My Greek Dish
Photo Credit: My Greek Dish
Published in
Greek Food & Diet
Tagged under
Monday, 02 October 2017 09:23
Greek Remedies To Keep Colds And Flu Away
While Autumn weather kicks into high gear, start protecting yourself from the seasonal colds and flu with these Greek-style remedies.
Chicken Soup with Avgolemono
Hearty, simple and extra comforting, this Greek lemon chicken soup is with no doubt the perfect dish for a cold winter's day! Kotosoupa Avgolemono is a classic delicacy made basically with chicken, which is boiled until tender, rice and finished off with a delicious egg-lemon sauce added to the chicken broth. This is the authentic recipe for Greek lemon chicken soup, a trademark dish that has nourished generations.
Alcohol with Honey and Cinnamon
The ancient Greeks consumed a drink called tsipouro (or Raki), which was made from the leftover mash of wine-making. They added a little cinnamon and honey to create a remedy that eased cold symptoms.Patients were said to enjoy a clearer head and reduced symptoms.
Fennel
This plant is a natural expectorant used to ease the discomfort of coughs. In ancient Greece, fennel tea was brewed for the treatment of muscle and joint pain.
To read this article in full, please visit: Neos Kosmos
Published in
Greek Food & Diet
Tagged under
Monday, 23 October 2017 08:50
10 Of The Most Popular Greek Food Products
Greece, like most countries of the European South, is blessed with a wealth of unique agricultural products beneficial for human health and life longevity. These products also form the base of Greek cuisine and at the same time an important part of the country’s export goods. Discover 10 of the most popular Greek products from Greek TV!
1. Chios Mastic
The mastic comes from a short and evergreen shrub called schinus. The schinus thrives all over the Mediterranean, but the mastic is only collected from a special variety of schinus in the southern villages of Chios, the so-called Mastichohoria.
2. Kozani Crocus
The crocus is a plant from which one of the world’s most expensive spices is produced and is called saffron. Saffron comes from the female part of the plant from inside its flower. It is used for confectionery, culinary and bakery purposes, it has medical properties, and it also functions as an aphrodisiac.
3. Zagora apples
The apples of Zagora in the region of Pelion, are recognized by the EU with the Protected Designation of Origin label which travels all over the world. Zagorin apples are high quality apples that are planted, pruned and collected in the most traditional way, therefore by hand.
To read this article in full, please visit: Greek TV
Published in
Greek Food & Diet
Tagged under
Thursday, 09 November 2017 09:45
Homemade Greek Plum Jam Recipe
In 2004, Greeker than the Greeks blogger planted a plum tree and thirteen years later, finally is able to enjoy the fruits of the tree! With plenty of Greek sun and water, the tree flourished and started to produce lots of ripe plums. Feeling like she needed to create something with all the plums, Greeker than the Greeks called her friend who encouraged her to make a delicious 100% natural plum jam! Here is the recipe:
Ingredients
- 1 kilo plums
- 700 g Sugar
- Juice of half a lemon
- 200 ml Water
Method
- Sterilize jars by heating them in a microwave for a couple of minutes, heating them for twenty minutes in the oven at 100 degrees C, or running them through the dishwasher.
- Remove the stones from the plums, cut into small pieces and place in a large pan, along with the sugar, lemon juice and water.
- Stir everything together, bring to the boil and lower the heat and simmer, stirring occasionally.
To read the recipe in full, please visit: Greeker than the Greeks
Published in
Greek Food & Diet
Tagged under
Thursday, 30 November 2017 09:29
Gastronomy In Greece
Every corner of Greece has unique specialties and dishes that have evolved over time. From the interplay of necessity and invention; from raw materials that grew naturally in harsh or fertile environments; from passersby – invaders or refugees – who introduced new ideas and from the Orthodox Church, whose stringent regulations regarding fasting compelled countless generations of housewives to create an enormous repertoire of wonderful vegetarian and vegan dishes. Discover Greece takes us on a gastronomic experience to taste big city Greek cuisine, traditional products, wine and local spirits, and more!
Gastronomic Tradition in Greece
The key for any visitor is to ‘go local’, enjoy the gifts of the land and see and the company of people who have upheld ancient culinary traditions for centuries. Exchange toasts with your neighbours as you drink wine made from exquisite home-grown grapes. Have fun at lunch parties on Sundays and holidays that last till evening, enjoying traditional dishes that have been seasoned with love and special care.
Greek Cuisine in the Big Cities
In the big cities, you’ll dine at innovative and star-spangled restaurants serving new Greek cuisine and you’ll visit traditional markets that have been open since the 19th century. Shop windows and open-air displays will entice you with their novelties and freshness, inviting you to sample and taste familiar or unfamiliar foods. Live like a local in a land that has been influenced by waves of conquerors and embrace the habits that have for so long nourished body and soul of an entire nation.
To read this article in full, please visit: Discover Greece
Published in
Greek Food & Diet
Tagged under
Thursday, 14 December 2017 09:12
Chestnuts - A Greek Winter Delicacy
Chestnuts and the Greek winter are almost synonymous and roasted chestnut street carts are a common sight this time of year!
Chestnuts grow everywhere in Greece in Macedonian forests in the north and all the way down to the Cretan mountains in the south; the new harvest, usually in October, is cause for celebration in many parts of the country.
Although they are the perfect accompaniment to pork and poultry, the Greek traditional confectionery is where they are mostly used in. Enjoy them as a spoon sweet, in jams and spreads and you will certainly love it in cakes such as tsoureki, vasilopita and sweet breads.
To read this article in full, please visit: Greek Reporter
Published in
Greek Food & Diet
Tagged under
