"Just some ideas for your daily and festive meals..."
BBQ Thursday .... Last Week To Eat Meat For Lent
Get link
Facebook
Twitter
Pinterest
Email
Other Apps
Easter in 2014 will be celebrated, according to this year's calendar, by both the Greek Orthodox Church and the rest of the Christian world....
Greeks have a special celebration on what is called BBQ Thursday (Tsikno-pempti in Greek). Tsikno meaning: charcoal grilling meat. Pempti meaning:Thursday - which was yesterday, we can still enjoy eating meat till the end of this week Sunday February 23rd. After that: no more meat, but we can eat dairy products till the end of next week, Sunday March 2nd, which happens to be the known carnival Sunday of Patra. March 3rd, Lent begins till Easter Sunday. 40 days of hard, tough fasting for those who do it correctly. 40 days of cleansing the body from all toxins.
Our family is not religious to the point that we fast for 40 days. Sometimes we do during the "Holy Week" from Holy Monday to midnight of Good Saturday, the Resurection of our Lord Jesus Christ. Sometimes we fast only on Good Friday in order to be able to take Communion on Saturday morning early.
Come Easter Sunday we wake up early to prepare our lamb to be put on the spit to turn slowly over slow charcoal to be ready by lunch time. We also color eggs red, put country music and dance the Sirtaki. By night time we have all eaten and drank too much wine or ouzo and fall right into bed.
To come back to the important event here is the meat that we had yesterday. Lit our charcoal BBQ (no gas!)
Feast your eyes to the following pictures.
Charcoal nearly ready
Starting to Grill
Adding some Veggies: Thin wedges of pumpkin
Close up
Nearly ready
Nearly ready
Just about done!!
Ingredients:
1.5 kg baby lamb cutlets.
3 country sausages.
Lemon juice.
Salt and pepper to taste.
Half a small pumpkin cut in thin wedges.
Method:
Put everything on the grill once the charcoal are well and ready and keep on turning them until they are ready. Hot coals direct grilling.
We had a very Bon Appétit, and enjoyed the food tremendously with some straight ouzo no water no ice!!
Stin e yassas! To your health,
S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. -
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
B arilla No. 7 Spaghetti is the best type to use for this recipe because they are thick and fill your mouth very pleasantly with the ingredients. The parmesan cheese gives a general fantastic taste. Ingredients: Serves 5 - 500 gms Spaghetti no. 7 - 500 gms of Portobello mushrooms cubed big. - 150 gms Gorgonzola cheese room temperature. - 4 big cloves of garlic smashed and passed thru the garlic press. - 500 ml of fresh cream 35% fat. - 50 gms of fresh butter. - Salt and pepper to taste. - Ground nutmeg to taste. - Parmesan cheese. Procedure: - First make the sauce then the spaghetti. - In a small pan dissolve the Gorgonzola in the cream and keep hot. - In a big pan melt butter, add the cubed mushrooms, and saute slightly 1 minute. The mushrooms must not soften. - Add garlic and stir 1/2 minute. - At this point boil the water for the spaghetti (100 ml of water per 100 gms of spaghetti). - Add the cream/Gorgonzola mixture to the mushrooms a
Comments
Post a Comment