Saturday, April 30, 2011

Remember I Suggested To Always Save Your Sauces?.....Well Yesterday They Came In Handy!!

Yesterday was one heck of a day for all of us and nobody had the time to cook anything. We never call for home delivery such as Pizza, Burgers, etc. (although I personally would loooooooove it) but Maria and Barbara refuse to eat non home made junk food!! So it was either stay without lunch and starve (I would) or think of something.
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Friday, April 29, 2011

Lentils...And Yet Another Recipe

We have to eat lentils once a week.   Just lentils - therefore we need to find different ways to cook them. Of course you can have lentils as a side dish, or mixed with rice or many other ways but alone....difficult.
You will need:
Serves 4
-  250 gms of brown lentils.
-  4 bay leaves.
-  4 - 6 cloves of garlic, crushed and finely chopped.
-  2 medium onions roughly chopped.
-  salt and freshly ground pepper.
-  2 fresh tomatoes finely chopped.
-  1 can sweet corn drained (285 gms. net).
-  Add lentils, onion, garlic, and bay leaves, in deep saucepan cover with water bring to a boil, simmer till lentils are cooked. Throw away the bay leaves trying not to forget one.
-  With vertical blender purée the lentils as shown in picture.
-  Add salt and pepper to taste.

-  Add the chopped tomatoes and corn.
Serve in soup dish and iff (mathematical term meaning if and an only if) you wish, cut a few slices of chili. (By the way this is one of the chilies I am wearing around my neck in my Facebook profile picture, I told you they were going to turn red).

Bon Appétit,
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Thursday, April 28, 2011

BBQ Kóndo - Soúvli.....Skewer of Pork Pieces On The Spit

A Kondo Souvli

Kóndo Soúvli means "short skewer". Don't really know why it's called that because it is made from marinated big pieces of pork passed onto a long skewer rotated by a motor over hot charcoal.

For private home purposes it is passed through a normal shish kebab skewer or souvlaki as it is known in Greece about 10 inches long, you can either buy ready from the supermarket (during Easter days supermarkets have them ready to buy and cook) or you can fix it at home by buying the pieces of pork and doing all the job yourself. 
The idea of the Kónto Soúvli is that as it turns, the heat from the charcoal cooks only the surface all all round, so after a while it has been turning, you stop the machine from revolving, you quickly put your plate under it, and cut only about an inch of the surface. The rest inside still needs to cook. In professional taverns they usually have it cooking about 4 to 5 hours before people are expected, so there would be more cooked meat to serve.
The video you are about to see (courstesy of  on Google) is a Kóndo Soúvli made by Kirá Katína who also explains how she marinates it.  Watch it, it's fun and it gives you a full taste of Greece!! What she says may be Greek to you, but who cares, it's fun and the music is good.
Kóntosoúvli by Katina
Assuming you buy one ready made from your butcher,  you can add some Thyme and oil and straight on your grill like I did.  I left it for 4 hours giving it some BBQ sauce only as the end, and some wet mesquite chips to give it the smoky flavour and I'll tell you it was fan...tastic. I began it at 10 am so that we could eat at two pm.
You could put some jacket potatoes in the charcoal if you wish.

Meat As Bought From The Supermarket
Added Some Oil, Pepper And Thyme And
Rubbed The Whole Lot .
Here are some pictures I took in order to give you a general idea what I did. It is very easy and you can impress your friends by serving this piece of meat while eating on your terrace and drinking ouzo and eating Feta with tomato, French fried potatoes, and Tza-Tzi-Ki with very fresh hot bread.
You will need:
Serves 6 with other Greek dishes and salads.
-  1.5 kg of pork from the leg cut in pieces as big as
your fist (a man's fist: no discrimination there ladies! It's
just that your fists are smaller than the required size).
-  1 Big fresh Tomato cut in slices.

-  1 Big onion also cut in slices.
-  Oil, salt, freshly ground black pepper and Thyme.
Waiting For Charcoal To Get Ready
This Is A Piece Of Wet Olive Wood .


-  Rub meat with oil, salt, pepper and Thyme,
or whatever else you would like to add. Maybe
Garlic, raw onion pieces, chili peppers, oregano.
-  Refrigerate overnight covered with plastic
-  Next day use a simple wooden skewer to
pass the pieces of meat one by one putting
in between them 1 or 2 slices of tomato and
onion. just as you see in my first picture above.

Notice Distance Between Meat And Charcoal
Basting Every Hour With Marinade Liquid.
-  Get your charcoal ready piling them up in
one heap on one side of your barbecue. Cover
to make it really hot.
-  Set your marinated meat on the other side
of the grill just as you see on the photo.
-  (Future recipes : Tza Tzi Ki,  Real Greek
Salad, Fried Zucchini ).  In fact I would like your feedback on what recipes you would like
me to give you.

Close Up Of The Delicious Kóndo Soúvli
Nothing You've Eaten Before Unless You
Came To Greece And You Can Make It
In Your Back Yard Anywhere In The World!

Leaving Vent Semi Opened For Lighter Smoking

-  Every hour baste it with the marinade liquid and only at the end, add some mesquite chips for smoke (I like the taste of smoke in my meat).
-  Keep the barbecue vent half closed to lightly smoke the meat.
-  When meat is done, throw skewer away, and slice as you wish.
Et Voila!!
Bon appétit and enjoy, this first of a series of
barbecues / grilling.
Wet Mesquite Chips

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Turnip Pickle....Easy, Quick And Delicious

File:Turnip 2622027.jpg
Turnips Courtesy Of Wikipedia On Google.
Beetroots Courtesy Of Wikipedia
On Google.

 Here's a quickie  for you:

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Wednesday, April 27, 2011

Cheese / Ham / Spinach Crêpes Au Gratin.....Formal Entrée

Batter For The Crêpes

Crêpes, similar to Soufflés, can be savoury or sweet.  Although in the case of crêpes they tend to be more sweet than savoury.
There is a basic recipe for the crêpe batter to which you can add either sugar or salt to achieve your idea.
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Tuesday, April 26, 2011

Strawberries On Rye......Delicious Breakfast !

My daughter has definitely taken after me in culinary tastes and ideas. She thought of this delicious way to have a full and healthy breakfast as per photo.

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Monday, April 25, 2011

Basic Cheese Soufflé.....First Of The Savoury Soufflés

My Cheese Soufflé When Time Was Up.
Maybe Not  Impressive
But Perfectly Fluffy Cheese Soufflé

A soufflé by definition is an aerated creamy mousse. Soufflé is the French word in the past participle which comes from the infinitive "Souffler" meaning  "to blow".
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Sunday, April 24, 2011

A 30 Year Old Recipe For Carrot Cake With A Cheese Pineapple Frosting.

Our children have grown up with this cake.  It is one of their favorite cakes and they insisted on having it on their birthday parties together with, of course, THE chocolate cake as their birthday cake.  Therefore Maria is sharing a 30 year old recipe which has been used and re-used and by now all the kinks are out.
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Strawberry Pancakes......For A Lazy Morning Breakfast

Nothing like having strawberry pancakes for breakfast or brunch
 at 11:00 AM on a Sunday morning specially on Easter Day after going to Church and eating  Magirítsa the night before and specially when you expect to have lunch around 4 or 5 PM waiting for the Kokorétsi and the goat (Chevron) to finish cooking on the spit filled with hot grey charcoal. 

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Orange Codfish Cakes...An Inspiration

Codfish Cakes In Butter Orange
Lemon Sauce
Codfish - Vapour String Beans
With Beetroot

You will need:
Serves 6
-  One pack frozen codfish filet cakes.
-  25 gms of good fresh unsalted butter.
-  Juice of half a lemon.
-  Juice of half an orange,
-  Zest of one orange.
-  Freshly ground black pepper.  No salt.
-  Melt butter, add codfish cakes.
-  Grind some pepper, and let cook at low heat  three minutes.
-  Add juice of lemon and orange, and the zest.
-  Flip fish cakes and spoon sauce over the lot.  Let cook another three minutes.
-  Turn off heat, cover.
Serve with vapour string beans and sliced beetroot in vinegar, garlic, and olive oil.
Bon Appétit,
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Curly Red Endive / Romaine With Avocado - Pineapple Dressing.

Maria would like to share with you her salad and dressing for this Sunday.
For the salad you will need:
Serves 4
-  1/2 Red curly endive head washed and dried and torn by hand in bite size pieces.
-  1/2 Romaine lettuce head also washed and dried and torn by hand in bite size pieces.
-  1  Medium tomato cut in wedges.
For the dressing you will need:
- 1 Ripe Avocado.
-  1 Tbsp. lemon juice.
-  3 Tbsp. olive oil.
-  1/2 cup pineapple juice.
-  Salt and freshly ground black pepper.
-  Liquify dressing ingredient into a rich greenish creamy texture.

All Ingredients In Liquifier
Smooth Dressing

Presentation of the Salad:

Dressing in Bottom Of Bowl
To Be Mixed By Hand. 
Ready Salad.

-  Put three Tbsp. of the dressing on the bottom of the salad bowl.
-  Throw in salad.
-  Mix by hand.
-  Add a few cashew nuts and nicely arange the tomato wedges.
-  Top with 3 more Tbsp. of the dressing.
N.B.  The pineapple juice is known to dissolve body fat, olive oil is good for cardiovascular circulation, and avocado is a natures vegetarian non dairy butter.
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