Greek Food

Tomato Minced Beef Sauce Spaghetti

Tomato Minced Beef Sauce Spaghetti
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The classic Bolognese with some small differences and named 'Makaronia me Kima'
Tomato Minced Beef Sauce Spaghetti
Print Recipe
The classic Bolognese with some small differences and named 'Makaronia me Kima'
Instructions
  1. Optional step: In a big pot put water to boil and the minced meat inside when the water is still cold. Bring it to a boil and strain the meat. It's a rather usual practice in Greece for the meat to be parboiled before cooking.
  2. In a pot (I use big stainless steel ones) add the oil and the meat. Saute for 5-10 minutes on a low heat. Add the finely chopped onion and cook for another 10-15 minutes. Add the chopped garlic. (I take the heart out for a light version and to avoid an unpleasant smell) and the carrots if you decide to use any. Mix well and cook for another 10-15 minutes. Give it time, it has too cook the onion entirely until it's soft.
  3. I don't fry the onion first to avoid fried taste in my final produce. Of course you can also do it the classical way, but it's a more delicate taste this way.
  4. Add one spoon sugar, 1 cinnamon stick, 2-3 bay leaves, thime or herbs of your taste (basil / coriander / oregano) but not all of them 🙂
  5. Mix well and add the tomato juice together with one glass of water. Cook for another 20 minutes or until you get the sauce consistency of your choice. By this time, the meat is anyway cooked.
  6. When ready, like in some villages here, I add my piece of feta and I make sure it disolves in my sauce. You don't see it in the final produce, but, trust me, it's something else..
  7. Boil the pasta al dente and strain them keeping a little water from the boiling. Always choose good quality pasta.
  8. Mix 1-2 big spoons of the sauce with the pasta and the water, I also add 2 spoons of mizithra grated cheese at this point. When serving though, add the wanted amount of minced meat sauce on top and extra grated cheese.
Recipe Notes

We are obsessed with this dish, that's why I rarely cook it. 🙂

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Beetroot Salad

Beetroot Salad
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Servings
4 people
Cook Time
1 hour
Servings
4 people
Cook Time
1 hour
Beetroot Salad
Print Recipe
Servings
4 people
Cook Time
1 hour
Servings
4 people
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. Wash the beetroot and the leaves. Cut the beets, then slice the leaves into finger size pieces. In a bog pot put water to boil.
  2. Add the beets when the water is still cold and only when it's boiling also the leaves. We boil vegetables by this rule: everything that's in the ground we add in the cold water and everything above the ground - to be added only when the water boils.
  3. Boil for about 50 minutes or until the beets are boiled. Rinse.
  4. Using gloves clean the beets on a fork, or if they are cold just peel them by hand. Cut the beets into slices or cubes and mix them the boiled leaves, the vinegar, the oil and some salt.
  5. Serve cold, with feta and garlic.
Recipe Notes

Greeks eat a lot of boiled healthy leaves and this here is another example of such a recipe. Enjoy!

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Gluten Free Greek Taste Rice Noodles

Gluten Free Greek Taste Rice Noodles
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Servings
2 people
Servings
2 people
Gluten Free Greek Taste Rice Noodles
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Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Soft boil the eggs by adding them in boiling water for 5 1/2 minutes. Make sure that you took them out of the frisge 2 hours before to avoid breaking them when the egg hits the hot water..
  2. Bring some salted water to a boil and add the rice noodles inside. Keep for about 4 minutes.
  3. In a non sticky pan, add some olive oil and saute 2 minutes (maximum) the sliced scallions. Take the olives and cut them in slices (about 3 slices each - it's a very quick process, don't worry). Add the butter, olive slices, crumbled feta and stir, add the pasta with about half a cup water from the boiling one. Season with salt, fresh pepper and oregano, saute for another 2 minutes.
  4. Serve the pasta with the soft boiled eggs on top and some baby spinach leaves or arugula.
Recipe Notes

Fully nutritious dish, IBS sindrom friendly and so healthy. Tasty even as a comfort food dish, but yet so versatile!

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Zucchini Wrapped Fish Fillet

Zucchini Wrapped Fish Filet
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Zucchini Wrapped Fish Filet
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Instructions
  1. I'm going to start with explaining the wrapping technique. I took some screen shots from a video to help you understand it.
  2. For my dish you first set the vegetable slices in a small bowl all around it (you will need 6-8 slices) making sure they all superpose on the bottom of the bowl.
  3. Then take a blender and mix together olive oil, salt, pepper, garlic and oregano or rosemary. With this mix brush the fish and then set it on the bottom of the cup, on the zucchini slices.
  4. Finish the arrangement by reuniting the slices together on the bottom of the fish and fixing them with a toothpick so that you can transfer them to the grilling pan.
  5. Use a slightly oiled pan and a medium heat and cook the fish wraps for about 10 minutes on each sides or until the fish is cooked. Make sure to shock the fish wraps with the very heated pan so that the zucchini slices seal together. When you turn them around bush more of the mix to give more flavor.
  6. Serve with boiled green beans, rice or quinoa.
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Health Benefits of Olive Oil – EVOO

Because I worked in the industry for years I read a lot of articles about the health benefits extra virgin olive oil might have on our health.

While it is not enough to use extra virgin olive oil (EVOO) on a daily basis, to be sure we are healthy, this, together with a mediterranean diet can help reduce or postpone the negative effects of other factors in our lives: stress, tiredness, ageing.

Most of the health benefits of EVOO on our health will be cited in this article from the website http://www.oliveoiltimes.com – I read it the most and I recommend that you also do, to learn more about how to introduce EVOO in your life on a daily basis, where to buy it from and how to use it.

So here are 10 health benefits of EVOO:

  1. Polyphenol in Olive Oil might help fight allergies. full article here
  2. A Mediterranean diet with no restriction on fat intake may be associated with reduced incidence of cardiovascular events, breast cancer, and type 2 diabetes. full article here
  3. Olecanthal, a polyphenol in olive oil, positively impacts human melanoma cells full article here
  4. Researchers uncover neuroprotective effects of picholine olive oils. Hydroxycinnamic acids, abundant in Picholine extra virgin olive oils, show neuroprotective effect against Alzheimer’s B-amyloid peptide plaque deposits in the brain. full article here
  5. Extra virgin olive oil improves health outcomes for Fibromyalgia sufferers. Biologically active compounds in EVOO decrease oxidative stress and improve functional capacity in fibromyalgia sufferers. full article here

 

 

Pistachio Cake with Olive Oil

This a ‘syruped’ sweet like the Greeks call them, so there will be juice on the bottom of it, but the taste, is one of a kind as it’s one of my fav. recipes of Greek Pastry Chef Stelios Parliaros.

The original recipe is here (Greek)

Pistachio Cake with Olive Oil
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Servings
8 people
Servings
8 people
Pistachio Cake with Olive Oil
Print Recipe
Servings
8 people
Servings
8 people
Ingredients
Servings: people
Instructions
Cake
  1. In a bowl mix well the olive oil, the eggs and the powdered sugar.
  2. In a different bowl mix together the flour, yeast, salt and then slowly incorporate them into the liquid ingredient mixing well.
  3. Add the blender smashed pistachios and the orange zest and mix well.
  4. Spray a cake pan with 22/11 cm dimensions. Mine was 30/11 cm so it became smaller than yours will. Heat the oven at 180C. Add the batter in the pan and cook at 180C for 50 minutes and at 170C for another 10, or till cooked.
  5. Remember to test it with a toothpick, put it in the middle, and check that it comes out clean.
Syrup
  1. Prepare 100g of fresh orange juice, add it to a boil and add the 50g or sugar. Boil for 2 minutes and add to the cold cake while it still is in the pan.
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Olive Oil Pasta Dough

Olive Oil Pasta Dough
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Prep Time
30 minutes
Prep Time
30 minutes
Olive Oil Pasta Dough
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Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. Mix together the 2 types of flour. In another bowl beat together the eggs, the water, the olive oil and the salt.
  2. Add the flour to the liquid mix, all of it and mix well until you get a bisquity dough like in my picture.
  3. At this point move it to your working table. If you don't have a wooden one, clean your kitchen table, and then spray vinegar and clean again. You can use it without problem.
  4. With your hand work the dough until it becomes firm. Add flour every time you feel you need so that it does not stick. But this is not a sticky dough, so don't worry.
  5. When the mix is done, put it in a foil and let it rest in the fridge for 2 hours or over night. You will work it better, trust me.
  6. Then using a special machine - I advise you not to make them by hand, make oval dough blankets and shape the pasta as you wish.
  7. Boil them immediately or dry them on a cooking paper and use it weeks after. Store in a dry dark place or in the fridge.
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Tomato Shrimp Pasta

Tomato Shrimp Pasta
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Servings
4 persons
Servings
4 persons
Tomato Shrimp Pasta
Print Recipe
Servings
4 persons
Servings
4 persons
Ingredients
Servings: persons
Instructions
  1. In a pan fry the finely chopped onion on a slow heat, using the olive oil. Be patient and give it at least 10 minutes.
  2. Add the finely chopped garlic and sautee for another minute. Give some water a boil, add the tomatoes and when the skin starts to burst, take them out on a fork and clean them. Blend them to obtain the fresh tomato juice.
  3. Take the shrimps and cut (using your kitchen scissors) the feet and the antennas to be sure they don't mess with your sauce. Check mine in the picture. Something like this. Add to the onion and the garlic: the tomato juice, the bay leaves, salt, pepper, sugar and the shrimps in shell. Cook for about 20 minutes in a low heat (add some water if needed).
  4. At this point you can take out the shrimps and clean them. We keep the shell, that's how we love to eat them. After cleaning the shrimps, put them back, and boil for another 3-5 minutes. At this point add half of the feta into the sauce and let it melt until it smashes into the sauce. This is my sauce secret, trust me, it's totally worth it!
  5. Heat water with salt for the pasta and boil the pasta 2/3. Then take the pasta and add it to the tomato shrimp sauce together with about 1 cup from the boiling water. Yes, it will absorb it, don't worry. But you will need the sauce, you will love it!
  6. Cook for another 2-5 minutes stirring slowly. Serve hot with the left feta on top (optional).
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Shell Grilled Shrimp

Shell Grilled Shrimp
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The best recipe for juicy flavored grilled shrimp!
Servings
4 people
Servings
4 people
Shell Grilled Shrimp
Print Recipe
The best recipe for juicy flavored grilled shrimp!
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Wash the shrimps and place them in a package made from foil "en papillote" style. Add olive oil and oregano.
  2. Grill the shrimp 3/4 in the package. in a low heat grill.
  3. Take them out an let them grill for 5 more minutes.
  4. Serve hot with lemon.
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Stuffed Aubergine Rolls

Stuffed Aubergine Rolls
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Absolutely beautiful mediterranean taste!
Servings
6 people
Servings
6 people
Stuffed Aubergine Rolls
Print Recipe
Absolutely beautiful mediterranean taste!
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Slice the aubergines 1 cm thick leaving the skin on. Brush with a mix of olive oil, salt, pepper and oregano.
  2. In a glass pan, add some olive oil and cook the aubergines in a medium heat oven until ready.
  3. In a blender add the feta cheese, the Greek yogurt and mix til they become a pate. For a more ferm paste, add Philadephia instead of yogurt. If you have guests and this will be one of the appetizers, make sure to use it so that the rolls don't get mushy. The better taste though is with Greek yogurt.
  4. Mix in the sliced olives and start to make the rolls.
  5. Top with more oregano to taste.
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