Good morning. This is a well known greek appetizer ( bekri meze).Yummy!
Ingredients
1 kg beef, cut in cubes
2 onions chopped
1 ½ cup of olive oil
1 bay leaf
1 teaspoon regular mustard
1 cinnamon stick
2 cloves of garlic chopped
1 1/2 cups of red wine
5 tomatoes chopped
1 tablespoon tomato paste
salt and pepper to taste
In a bowl place meat, wine, mustard, half the oil and all the spices, cover with plastic wrap
and refrigerate overnight.
Next day, heat oil and saute slightly onions and garlic.
Add meat and its juices.Stir until golden.
Add tomato and 2 cups of water.
Cover and simmer for 3-4 hours until all water is absorbed.
Enjoy!
Monday, April 5, 2010
Saturday, April 3, 2010
Recipe 63- Roasted Lamb for Easter
Xristos Anesti! Happy Easter!
Today we are baking a traditional greek easter dish.
Roasted lamb with potatoes.
Ingredients
4 kg lamb (leg)
1 cup olive oil
2 tablespoons oregano
1 tablespoon salt
2 teaspoons pepper
1 kg potatoes, peeled and chopped
1/2 cup lemon juice
1 cup water
Mix the olive oil, oregano and salt in a large dish and add the leg of lamb,
turning it to cover all sides with the marinade.
Let marinate, refrigerated, for at least 1 hour, or better yet overnight, turning occasionally.
Remove the meat from the refrigerator 1 hour before roasting to allow it to come to room temperature.
Preheat oven to 350°F. Place the lamb in a roasting pan. Add the lemon juice to the marinade
remaining in the dish and toss the potatoes with the marinade.
Place the potatoes around the lamb in the roasting pan, pour in the 1 cup of water and place the pan in the oven.
Roast for 70 minutes.
Remove the pan and stir the potatoes so they cook evenly.
Return the pan to the oven and roast for another 70 to 80 min.
Remove the roast from the oven and set aside to rest for 15 to 20 minutes.
Carve the lamb and serve the slices on a large platter with the roasted potatoes.
This is it!
Enjoy!
Today we are baking a traditional greek easter dish.
Roasted lamb with potatoes.
Ingredients
4 kg lamb (leg)
1 cup olive oil
2 tablespoons oregano
1 tablespoon salt
2 teaspoons pepper
1 kg potatoes, peeled and chopped
1/2 cup lemon juice
1 cup water
Mix the olive oil, oregano and salt in a large dish and add the leg of lamb,
turning it to cover all sides with the marinade.
Let marinate, refrigerated, for at least 1 hour, or better yet overnight, turning occasionally.
Remove the meat from the refrigerator 1 hour before roasting to allow it to come to room temperature.
Preheat oven to 350°F. Place the lamb in a roasting pan. Add the lemon juice to the marinade
remaining in the dish and toss the potatoes with the marinade.
Place the potatoes around the lamb in the roasting pan, pour in the 1 cup of water and place the pan in the oven.
Roast for 70 minutes.
Remove the pan and stir the potatoes so they cook evenly.
Return the pan to the oven and roast for another 70 to 80 min.
Remove the roast from the oven and set aside to rest for 15 to 20 minutes.
Carve the lamb and serve the slices on a large platter with the roasted potatoes.
This is it!
Enjoy!
Recipe 62- Easter Soup Mageritsa
| Good morning. Xronia Polla! Today we are cooking a traditional Easter Soup (MAGERITSA in greek). Ingredients: 900 gr Lamb pluck, liver, lungs and other organs together 3/4 Cup rice 1 bunch anise chopped 500 gr green fresh onions chopped 3 eggs 2 tablespoons butter lemon juice of 3 lemons salt and pepper to taste First boil the pluck and remove the foam.Add salt to it and let it boil for a while. Take it out and keep the broth. Cut the pluck into small pieces and place the broth in a big pot, after passing it through a strainer. Combine the onions and anise with the broth. Add the pluck and the butter, mix well. Reduce the flame and let them boil till they are almost done. Add the rice to it. Meanwhile beat eggs in a bowl very well and then add the lemon juice gradually. Take some of the soup and add it slowly to the sauce. Repeat the process 3 times and finally add the sauce to the pot, stirring the soup slowly. I know. It takes time and it's tricky! But it's very very tasty! Enjoy! | ||||||||||||||||||||||
Thursday, April 1, 2010
Recipe 61- Baked Vegetables
Good morning. Today is the Holy Friday for every christian and we do not eat meat.
So, I will give you an easy and healthy recipe for baked vegetables.
Ingredients
3 large eggplants chopped
3 peppers chopped
3 tomatoes chopped
1 onion chopped
1 clove of garlic chopped
1 cup fresh parshley chopped
1 teaspoon oregano
1 cup olive oil
salt/pepper to taste
Preheat oven to 450F (230C).
In a large baking pan put all the ingredients. So..simple!
Just bake for 45-55 min.
Enjoy!
So, I will give you an easy and healthy recipe for baked vegetables.
Ingredients
3 large eggplants chopped
3 peppers chopped
3 tomatoes chopped
1 onion chopped
1 clove of garlic chopped
1 cup fresh parshley chopped
1 teaspoon oregano
1 cup olive oil
salt/pepper to taste
Preheat oven to 450F (230C).
In a large baking pan put all the ingredients. So..simple!
Just bake for 45-55 min.
Enjoy!
Recipe 60- Stuffed Portobello Mushrooms
Hello.
This is a delicious recipe. You can try it with or without cheese.
Ingredients
6 portobello mushrooms
1 tomato chopped
1 onion chopped
1 clove of garlic chopped
200 gr metsovone cheese shredded
1 tablespoon balsamico vinegar
2 tablespoons olive oil
1 teaspoon oregano
salt/pepper to taste
In a large cooking pot heat the oil over medium temperature. Add the tomato, onion, garlic, the stems of the mushrooms chopped. Pour in the vinegar and add the oregano, salt and pepper. Allow to cook for 10 min.
Preheat the oven to 450F (230C).
Place the mushrooms gill up on a baking sheet. Fill them up with the mixture from the pot. Sprinkle the cheese on top.
Bake for 15 min.
Enjoy!
This is a delicious recipe. You can try it with or without cheese.
Ingredients
6 portobello mushrooms
1 tomato chopped
1 onion chopped
1 clove of garlic chopped
200 gr metsovone cheese shredded
1 tablespoon balsamico vinegar
2 tablespoons olive oil
1 teaspoon oregano
salt/pepper to taste
In a large cooking pot heat the oil over medium temperature. Add the tomato, onion, garlic, the stems of the mushrooms chopped. Pour in the vinegar and add the oregano, salt and pepper. Allow to cook for 10 min.
Preheat the oven to 450F (230C).
Place the mushrooms gill up on a baking sheet. Fill them up with the mixture from the pot. Sprinkle the cheese on top.
Bake for 15 min.
Enjoy!
Porto Rafti Recipe
Good morning!
Today's recipe?
Get into your car and drive to Porto Rafti.
Go to Raftopoula restaurant and enjoy greek OUZO and MEZES!
The best recipe!
Today's recipe?
Get into your car and drive to Porto Rafti.
Go to Raftopoula restaurant and enjoy greek OUZO and MEZES!
The best recipe!
Recipe 59- Easter cookies
These cookies are awesome! We bake them traditionally during this week and we eat them at PASHA.
Ingredients
1 cup sugar
2 eggs
150 gr butter melted
1/4 cup milk
1/4 cup orange jiuce
500 gr flour
2 tablespoons baking powder
1 vanilla powder sachet
1/4 teaspoon salt
1/4 teaspoon baking soda
In a large bowl mix the butter with the sugar. Beat in the eggs and add the milk and juice. In a nother bowl mix the flour, salt, soda, vanilla and baking powder. Add this mixture to the other bowl and start kneeding until you have a smooth dough. Let sit for 15 min and preheat the oven to 350F (180C).
Take small pieces of dough and shape the cookies. Put them on a baking sheet and bake them for 15 min.
Enjoy!
Ingredients
1 cup sugar
2 eggs
150 gr butter melted
1/4 cup milk
1/4 cup orange jiuce
500 gr flour
2 tablespoons baking powder
1 vanilla powder sachet
1/4 teaspoon salt
1/4 teaspoon baking soda
In a large bowl mix the butter with the sugar. Beat in the eggs and add the milk and juice. In a nother bowl mix the flour, salt, soda, vanilla and baking powder. Add this mixture to the other bowl and start kneeding until you have a smooth dough. Let sit for 15 min and preheat the oven to 350F (180C).
Take small pieces of dough and shape the cookies. Put them on a baking sheet and bake them for 15 min.
Enjoy!
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