Recipes
GREEK
THE GENUINE FLAVOURS OF GREECE!
Greek food is all about creative combinations of fresh ingredients, fragrant herbs and the prudent use of spices. Wonderfully light and healthy, Greek food has flavours to suit every palate. Get ready to enjoy lavish meals from a rich culture. And turn your normal family dinner into a memorable experience.
FISH ROE SALAD
(TARAMOSALATA)
Serves: 3-4
Ingredients:
125 g fish roe
1/2 cup Frymax Refined Vegetable oil
2 lemons
4 slices of bread
1 very small onion, finely chopped, or 2 cloves of crushed garlic & pepper
Method:
1. Soak the bread well and remove the crusts
2. Mash well and add the fish roe and onion or garlic, taking care to work the mixture until it becomes smooth
3. Add the oil and lemon juice alternately, drop by drop, then add a little pepper to taste
4. Serve on small plates garnished with olives or capers
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CRETAN SMALL CHEESE PIES
(KALITSOUNIA KRITIS)
Serves: 4
Ingredients:
3 cup flour
Salt
Water
450 g unsalted cheese, e.g. cottage cheese
2 tbsp mint
1 egg
5 tbsp sugar
1 glass Frymax Refined Vegetable oil
Method:
1. Put the flour in a bowl and blend in some salt and water to form a thick dough
2. Roll out the dough on a lightly floured board and cut into round shapes with a pastry cutter or drinking glass
3. Place the cheese, egg and finely chopped mint in a bowl and mix together
4. Place a teaspoon of the mixture into the middle of each round shaped pastry
5. Fold half of the pastry over the filling, pressing the open ends of a fork along the folded end of the pie
6. Heat oil over a medium heat and fry the pies until they are a golden colour. Place the pies on a serving plate, sprinkle with sugar and serve
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GREEK CHICKEN PIE
(KOTOPITA)
Serves: 3-4
Ingredients:
1 kg chicken, cleaned and washed
450 g short crust pastry
1 medium onion
Salt and pepper
2 eggs, beaten
Parsley, finely chopped
1 cup Kefalograviera cheese, or a hard strong cheese
Method:
1. Boil the chicken in salted water with the onion until tender, making sure that a cupful of the chicken broth remains at the end of boiling
2. Remove the chicken and when cooled, remove skin and bones and cut the meat into small pieces
3. Mix the chicken meat with the eggs, parsley, pepper and the cheese, then add the juice from the boiled chicken
4. Lightly fry the softened onion and add to the mixture
5. Butter a medium-sized baking tin then line it with most of the pastry, leaving enough to cover the pie
6. Make sure the pastry in the tin is well greased then spread the mixture evenly on it
8. Bake the pie in a moderate oven for 50- 60 minutes or until the pie is golden in colour
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RICE WITH SHRIMPS & MUSSELS
(RYZI TOU PSARA)
Serves: 5-6
Ingredients:
250 g shrimps
500 g Pride Basmati Rice
250 g mussels
3 medium tomatoes, finely diced
2 medium onions, sliced
2 teacups of Frymax Refined Vegetable oil
2 tablespoons of ouzo
Salt and pepper
Method:
1. Heat oil in a pan and lightly sauté the onions
2. Add the shrimps, mussels and the tomatoes and cook over a medium heat for 5 minutes
3. Pour in the ouzo then add the rice and as much water as needed, i.e. one part rice to two parts water
4. Season with salt and pepper then continue cooking for another 15 minutes
5. Serve immediately with a fresh salad and olive bread
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LAMB, COUNTRY STYLE
(ARANAKI EXOHIKO)
Serves: 6
Ingredients:
1-1/2 kg leg lamb, boned
500 g round potatoes
500 g carrots, coarsely cut
4-5 spring onions, sliced
300 g peas
300 g cottage cheese, unsalted
Salt and pepper
500 g fillo pastry
1-1/2 cup Frylite pure Kachi Ghani Mustard oil
2 tbsp dill, finely chopped
Method:
1. Heat oil in a pot or saucepan and sauté the onions in it
2. Add the boned lamb and cook for 10 minutes or until the lamb has browned. Add a sufficient amount of water to allow the meat to boil for one hour
4. Add the vegetables and allow everything to boil for 20 minutes
5. Remove the saucepan from the heat and allow to cool
6. Cut the fillo pastry into strips of about 20 cms. in width
7. At one end of each strip, place a piece of lamb and some vegetables
8. To the lamb and vegetable mix, add pieces of cheese
9. Brush melted margarine on the end of the pastry sheets and fold over the lamb and meat to form 'parcels'
10.Place the fillo parcels on a buttered oven dish and bake in a medium-oven for about 35-40 minutes. Serve hot
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SMALL SAVORY PIES WITH GREENS AND HERBS
(HORTOPITAKIA)
Yield : 50 small pies
Ingredients:
1kg spinach, chopped
1kg fresh fennel, chopped
2 spring onions, finely chopped
7/8 cup water
Salt & Pepper
Frymax Refined Vegetable oil
Flour for work surface
Fresh phyllo
Method:
To make the filling:
1. In the pressure cooker, sauté the fennel and spring onions in the oil until limp
2. Add water, bring to a boil, and seal. When pressure is reached, lower heat and cook 10-12 minutes. Release pressure, open and add spinach, salt, and pepper
3. Cook uncovered over medium heat until the spinach wilts. Drain very well
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STUFFED VEGETABLES WITH RICE & CRUSHED ALMONDS
(YEMISTA ME AMYGTHALOPSIHA)
Serves: 4-6
Ingredients:
2 large green bell peppers
5 medium zucchini + 1 small zucchini
3 medium eggplants
1 large potato
5 large ripe tomatoes
1 medium onion, grated
3/4 cup fresh parsley, finely chopped
2 cups Pride Basmati Rice
1 tsp Salt
1/2 tsp pepper
1 cup Frymax Refined Vegetable oil
3 tbsp water
Method:
1. Wash all vegetables well, and peel the potato. To trim & scoop vegetables.Use a large bowl to hold the vegetable pulp
2. Tomatoes: Cut a cap off the top of tomatoes. Using a teaspoon, scoop out tomato pulp and put in a bowl. Set tomatoes and caps aside
3. Bell peppers: Cut a cap off the top of the peppers, scoop out seeds, and rinse well. Set peppers and caps aside
4. Potato: Cut a thick slice off the potato lengthwise. Scoop out interior of potato and put in the bowl with the other vegetables, leaving a 1/8 inch shell. Set potato & top aside
5. Eggplants: Cut off the top with stem. Using a spoon, scoop out eggplant pulp and add to bowl with other vegetables. Set eggplants and tops aside
6. Zucchini: Trim tops of the 5 large zucchini, and using a spoon handle, scoop out zucchini pulp and add to bowl. Set zucchini and tops aside. Cut the small zucchini into 8 slices and set aside
To make the stuffing:
1. Using a vegetable grater (or the large grate on a cheese grater), grate all the pulp that was scooped out from the vegetables, as well as the tops of the zucchini and eggplant, and place in a large bowl.
2. Wash the rice, and add to the bowl. Add grated onion, parsley, salt, pepper. Mix well. The stuffing mix will be soupy.
To stuff the vegetables:
1. Using a teaspoon, fill the vegetables within 1/2 inch of the top. The rice will expand when cooked so take care not to overfill. Place caps on top, using the zucchini slices for the eggplant and zucchini
Cooking:
1. Place the vegetables in a 14 x 11 inch (or equivalent) baking or roasting pan. The tomatoes should be placed upright and other vegetables should be placed on their sides. They should fit snugly the pan
2. There will be a little oil left in the bottom of the bowl. Add 3 tablespoons of water and pour the mixture into the pan with the vegetables.
3. Place vegetables on the second-lowest position (below the middle) in a cold oven and heat to 250ºC (480ºF). When the liquid starts to boil (about 10-15 minutes), reduce heat to 180ºC (355º and cook for one hour
4. Allow the vegetables to sit for 20 minutes before serving. Stuffed vegetables are served warm or at room temperature and are excellent the second day
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CROQUETTE POTATOES
(PATATOKEFTEDES)
Serves : 8
Ingredients:
1 kg potatoes
4 eggs
300 g kefalotiri cheese
Frymax Refined Vegetable oil
Salt and pepper
Flour
Method:
1. Boil the potatoes, peel them and put through a blender
2. Mix the cheese and eggs with the potatoes
3. Season to taste with salt and pepper
4. Shape the mixture into croquettes and flour them
5. Heat the oil in a frying pan and fry the croquettes until lightly browned
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PUMPKIN OR SQUASH BALLS
Serves: 6
Ingredients:
1 large pumpkin or squash
1-2 onions, finely chopped
Mint, finely chopped
Toasted breadcrumbs
Salt and Pepper
Flour for coating
Frymax Refined Vegetable oil
Method:
1. Slice the pumpkin, or squash, grain and let it drain well
2. Place the drained pumpkin in a bowl together with the chopped onions, salt and pepper and mix well
3. If the mixture is watery, add the toasted bread crumbs
4. Heat the oil in a frying pan. Coat spoonfuls of the pumpkin mixture in flour and fry on each side, turning once until they become a golden brown colour
6. Drain and serve
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POTATO BALLS
(PATATOKEFTÉDES)
Makes : 24 rolls
Ingredients:
2 cups white flour
tsp yeast with a pinch of sugar
2/3 cup yoghurt
1/2 cup warm water
Frymax Refined Vegetable oil
2 medium sized onions
1/2 bundle chopped parsley
1 tsp mixed spices
1 tsp ground black pepper
Salt
Method:
1. Add to flour a little salt, water and the yogurt, and mix to a thick batter. Leave aside for six hours
2. Mix the yeast with the sugar and warm water, leave to ferment. Then add the yeast to the batter and mix until batter peaks; leave aside for a further three hours
For Frying :
1. Heat the oil. Shape batter into little balls and put them a few at a time in the hot oil and fry until golden brown
2. Dumplings should be entirely covered with oil during frying. Take great care as the oil will splash during the course of frying
4. When frying is complete soak the dumplings in syrup and serve hot
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ONION SOUP TASÍA
Serves: 4
Ingredients:
500 g sliced onions
1/2 cup Frymax Refined Vegetable oil
2 medium diced potatoes
1 glass tomato juice
1/2 glass fresh cream
1 dry bay leaf
Salt & Pepper
Method:
1. Put the onion and potatoes in a pot, add the tomato juice and enough water to completely cover the vegetables
2. Add the salt, pepper and bay leaf and bring everything to the boil. Remove the bay leaf. Let everything cook over a medium fire until the vegetables have cooked
3. Lower the flame and pour in the fresh cream, stir it in well so it combines with the other ingredients and allow it to simmer over a low fire for about 3 minutes until the soup thickens a little