| OPA!  Back To Top  Melomakarona  Ingredients: 1 cup olive oil 1/3 cup sugar 4 tablespoons brandy juice of 1 orange 1/2 teaspoon cinnamon 1 3/4 self raising flour pinch of salt 1/2 teaspoon bicarbonate of soda Syrup: 1 teacup honey 1/2 cup sugar 2/3 cup water Topping: 2 teaspoons cinnamon 6 ounces shelled walnuts, coarsely chopped Preparation: Beat the oil and sugar well, add the brandy, orange juice and cinnamon and blend. Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon. Knead the dough well for about 10 minutes. If too sticky, add 1 to 2 tablespoons more flour and mix it well. Knead until it feels soft and pliable. Flour your hands and take egg sized portions of dough. Roll and shape them into small oval shapes. Place on an unbuttered baking sheet and flatten them with the palm of your hand. Bake in a preheated oven, 350F, for 25 minutes. Let them cool and harden for 24 hours before dipping them in the honey syrup. Prepare the syrup by mixing in a saucepan the honey, sugar and water. Bring slowly to the boil, skim with a spoon, then simmer for 4 to 5 minutes. Dip the cold melomakarona in the hot syrup, three or four at a time only. Let them stand for 1 minute and take them out with a slotted spoon. Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts. If they are not consumed during the next 3 to 4 days they should be kept in airtight tins, like biscuits. Allow two melomakarona per person. Back To Top Moussaka  Bechamel Sauce: (Makes: About 2 1/4 Cups) Ingredients: 1 tablespoon minced onion 3 tablespoons unsalted butter 1/4 cup all purpose flour 3 cups milk 1/4 teaspoon salt white pepper to taste Preparation: In a sauce pan cook the onion in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the white pepper and simmer the sauce for 10 to 15 minutes or until it is thickened to the desired consistency. Strain the sauce through a fine sieve into a bowl and cover the surface with a buttered round of wax paper to prevent a skin from forming. Ingredients: 1 1/2 pounds potatoes 1 cup olive oil 1 1/2 pounds ground beef 1 finely chopped onion 1 minced garlic 1 1/2 pounds aubergines 2 tablespoons butter 3 peeled and chopped tomatoes 2 teaspoons salt dash of pepper 2 tablespoons, toasted bread crumbs 3 eggs parsley 1/2 pound cottage cheese 1/2 cup Kefalotiri cheese Preparation: Cut aubergines into 1/3 inch slices. Heat oil in a large frying pan and fry aubergine slices a few at a time, until slightly browned. Do the same with the potatoes. Saute the meat, onion and garlic in the butter. Add tomatoes, salt and pepper. Cover and cook, over a low heat, for 30 minutes. Remove from heat and add bread crumbs, 1 beaten egg and chopped parsley. Prepare bechamel sauce; add remaining eggs and cheeses. Butter a baking dish and sprinkle with bread crumbs. Put one layer of potatoes into the baking dish. Cover with half the meat mixture. Alternate aubergine and meat mixture. Top with bechamel sauce and bake. Back To Top Moussaka - (Cypriot Version)  Moussaka may have its roots in Greece but no-one makes individual moussakas in terracotta pots quite like the Cypriots. (Makes:6 Servings) Ingredients: 2 lbs (1 kg) aubergines or courettes or a mixtures of both (trimmed and sliced lengthways in thick slices) 2 large potatoes, cooked, peeled and sliced (optional) 1/2 glass (100 ml) olive or sunflower oil 2 medium onions sliced 1 lb (500 g) minced beef or lamb 2 large tomatoes, grated, or one 400 g tin of tomatoes 1/2 teaspoon ground cinnamon or 1 stick cinnamon 1/2 teaspoon rigani or dried oregano 1/2 glass (100 ml) red wine Salt and freshly ground black pepper Ingredients For The White Sauce: 3 oz (75 g) butter 4 level tablespoons flour 1 point warm milk ground nutmeg 2 eggs 1 glass (2 oz) grated cheese - halloumi, kefalotiri or cheddar Preparation: 1. Immerse the aubergine slices in lightly salted water for 30 minutes, then rinse and, squeezing them gently, pat dry with kitchen towel. The courgettes need no attention. 2. Fry the aubergine or courgette slices in the oil, turning the slices so that they brown but don't cook through. Leave them to drain on kitchen paper. 3. In another pan fry the onions in the rest of the oil still soft then add the meat and stir to break it up. Add the tomatoes, herbs, spices, seasoning and wine and continue to cook for about 25 minutes when the liquid should have been absorbed. 4. For the white sauce, melt the butter in a saucepan stir in the flour and then add the warm milk gradually, whisking hard to remove any lumps. Take the saucepan away from the heat and stir in the seasoning, spices and cheese. Make sure that the sauce has cooled before adding the eggs. To Assemble The Moussakas: Either use a 10" x 10" (25 cm x 25 cm) baking dish or 6 individual pots and live the base with slices of cooked aubergine or courgette (Add a layer of cooked potato if you are using it). Now spread the meat in a layer over the aubergine and cover with the remainder of the aubergine and potato. Cover the top of the moussakas with the white sauce and bake in amoderate oven Gas Mark 4, 350F for about 50 minutes until the top is a good crusty brown. Back To Top Mushroom Salad Ingredients: 1 lb. fresh sliced mushrooms 1/2 lb. swiss cheese or cheddar cheese. cubed or shredded 2 bunches green onions, diced Dressing: 1/2 C. Olive oil 1/4 C. Vinegar 1 tsp. sugar 3 tsp. "Cavender's Greek Seasoning" Mix together dressing and add mushrooms, cheese, and onions just before serving. Back To Top Patates (Makes: 6-8 Servings) Ingredients: 12 peeled and chopped potatoes 4 to 5 lemons 2 to 3 cups chicken broth 1/4 cup shortening olive oil garlic, fresh or powdered oregano salt pepper Preparation: Wash the potatoes. Cut into quarters lengthwise and place in a large and deep enough baking pan. Sprinkle or lightly brush the potatoes with olive oil. Put the chicken broth in the pan, add the juice from 3 lemons and top off to about 1/2 inch deep with water if needed. Season the potatoes with salt, pepper, oregano and finely chopped garlic or garlic powder. Turn the potatoes over and repeat the seasoning. Cut 1/4 cup of shortening into 1/2 by 1/2 inch cubes and distribute evenly amongst the potatoes. Cover the pan and place in the oven at 375F for about 30 to 40 minutes or until the potatoes are tender inside. Uncover the potatoes and broil for a short while to brown and crisp them as desired. Squeeze a lemon or two over them. Back To Top Potato Salad With Yogurt - (Patatosalata me Giaourti) Ingredients: 4 glasses potatoes, cubed 2-3 garlic cloves, crushed 1 glass less 2 tablespoons pickled cucumbers, finely chopped 2 Tbsp. drained capers parsley, finely chopped 1 tablespoon lemon juice 4 tablespoons olive oil salt 1 1/2 glasses yogurt 1 lemon slice Preparation: Boil the potatoes with the lemon slice. Drain, leave aside to cool and chill overnight. Remove their skin and cut into cubes. Combine the potatoes and all the remaining ingredients, the yogurt added last. Mix the salad well. Cover and chill. Note: Capers may be omitted and 1 full glass pickled cucumbers may be used instead. Back To Top Pilafi me Manitaria - (Rice Pilaf With Mushrooms) (Makes: 6 Servings) Ingredients: 1 medium sized onion, finely chopped 1/4 cup butter 2 garlic cloves, minced 3 Tbsp. chopped Italian style flat leaf parsley 2 tsp. fresh thyme or 1/2 tsp. dried 1 cup long grain white rice 1 1/2 cups chicken broth 1/2 cup dry white wine 1 pound mushrooms 2 Tbsp. lemon juice 1/2 cup freshly grated Parmesan cheese Preparation: Using a heavy saucepan, saut the onion in 2 tablespoons of the butter. Add half the garlic, the parsley, thyme, and rice and saut 1 minute, stirring. Bring both the broth and wine to a boil, pour over the rice, cover, and simmer 20 minutes. Meanwhile, wash and trim mushrooms; leave whole if small or slice if large. Melt the remaining butter with garlic in a large frying pan. Add the mushrooms and lemon juice and saut quickly 2 to 3 minutes, just until hot through and glazed. Add to the cooked rice, fluff with a fork, and sprinkle with cheese. Back To Top Poached Meatballs In Egg & Lemon Sauce Ingredients: 3 pounds lean ground beef 1 cup long grain rice (uncooked) 1 cup finely chopped yellow onion 4 eggs, separated 6 tablespoons chopped parsley 1/2 teaspoon allspice Salt and Freshly ground black pepper to taste 1 cup olive oil Preparation: Juice of 4 lemons Place the meat in a mixing bowl and mix in the rice, onion, eggs (whites only), parsley, allspice, and salt and pepper. Mix very well and form into meatballs, about 2 inches in diameter. Place the oil in a large covered frying pan and add the meatballs in a single layer. Barely cover with water and put on the lid. Simmer the meatballs until the rice is tender, about 80 minutes. Remove the meatballs to a heated plate. Back To Top Pork Souvlaki Ingredients: 1.5 lbs. boneless pork shoulder or pork butt, well-trimmed and cut into cubes. Marinade: 1/4 cup olive oil 4 cloves garlic 2 T. lemon juice 2 t. dried oregano 1/4 t. dried mint (optional) 1/2 t. salt 1/2 t. pepper 1/2 t. red pepper flakes Preparation: Mix marinade ingredients in plastic bag. Add pork cubes and toss evenly. Close bag & marinate 30 min. at room temperature or longer in fridge, turning occasionally. Thread pork onto skewers. Broil or grill over medium heat for 6 minutes per side, turning once. Back To Top Prawns With Feta Ingredients: 2 lb. prawns 4 fl. oz. dry white wine 4 Tbsp. virgin olive oil 2 onions, finely sliced 3 cloves garlic, finely chopped 1 lb. 2 oz. tomatoes, peeled & chopped 2 Tbsp. parsley, finely chopped salt and pepper 6 oz. feta, crumbled Preparation: Put prawns and wine in a large saut pan over a high heat and cook covered for about 5 minutes. Remove prawns with a slotted spoon. When they have cooled a little remove shells. Add olive oil, onions and garlic to the prawns cooking liquid. Cook, stirring over a medium heat until most of the liquid has evaporated. Add the tomatoes and parsley. Simmer, covered, for 10 minutes then uncovered for 20 - 30 minutes until you have a not too liquid sauce. Add a little salt, plenty of pepper and the shelled prawns. Mix well and put the mixture in 4 small dishes or ramekins. Sprinkle with the feta. Bake in a preheated 220 C gas 7 oven for about 15 minutes, until the cheese has melted and begun to brown on top. Back To Top
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