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| GREEK RECIPES
Posted: 4/19/2007 5:35:31 PM | | LUV, LUV, LUV Greek food, Moussaka being the fave with the second being Pastitso, you have that recipe? I have what I consider a good cookbook, one of my faves again called Greek Cookery-Marin. It is by the Philoptochos Society of Nativity of Christ Greek Orthodox Church in Ignacio, California. There are different versions to almost every dish,and I tend to mix and match. I am not Greek but my closest friends in life have been..........Yopa !!!!!! (is that right) And OUZO, watch out !!!!!!!! | |
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| GREEK RECIPES
Posted: 4/19/2007 6:15:21 PM | | Love Greek Food can't waite to try these recipes. Just recently went to a Greek resturant where they had a desert called EKMEK. Itis like a cake like bottom with drizled honey and cinnimon , toatsed almonds then a layer of creamy custard, whipped cream and more slivered toasted almonds. It is so good. if anyone has this recipes I would like to make it. Thanks | |
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| GREEK RECIPES
Posted: 4/19/2007 8:57:25 PM | I am now officially starving. Nice collection.
No stuffed vine leaves recipes? | |
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| GREEK RECIPES
Posted: 4/19/2007 9:01:51 PM | Pastitsio (one of my faves.......)
2# pasta
1 1/2# minced meat(I use ground beef)
1 stick butter
1 onion, chopped
4 ripe tomatoes (or 15 oz can or 1 TBSP tomato paste)
1 pint Bechemel sauce
4 eggs
4 oz grated parmesan cheese
1/2 tsp cinnamon
nutmeg
salt and pepper
Brown meat with onion, grate of nutmeg, cinnamon, salt, pepper to taste, and 2 TBSP butter. Stir well and cook over low flame 20 minutes.
Remove and stir in 2 heaping TBSP Bechamel sauce
Cook macaroni in plenty of salted water until soft but firm. Drain. Melt remaining 3/4 stick (6TBSP) butter in same pan and add drained pasta.
Butter a large casserole dish and place half the macaroni in the bottom. Sprinkle with cheese then spread the meat and then the rest of the macaroni. Add more cheese and cover with the Bechamel sauce into which you have bearten the 4 eggs (First add a few TBSP of Bechamel sauce to the eggs, then add that to rest of Bechemel sauce).
Place remainder of cheese on top and bake uncovered n a 375 degree oven until brown and crusty.
Bechemel Sauce
2 TBSP butter
1 1/2 TBSP flour
1 pint milk (warmed)
Heat butter in heavy pan, add flour, stirring continually to prefent burning. Stir in warmed milk very slowly, keeping sauce smooth until desired consistancy is reached.
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| GREEK RECIPES
Posted: 4/19/2007 9:12:43 PM | Avgolemono Soup (lemon-rice soup)
Yield: 4 Servings
3 ½ cup fat-free vegetable broth
¼ cup long-grain rice
2 large cloves garlic; minced
¼ cup fresh or frozen;
lemon juice, thawed, (up to 1/3 cup)
1 egg; slightly beaten
2 tablespoon finely chopped parsely
Heat broth in medium saucepan; stir in rice and garlic. Reduce heat and simmer, covered, until rice is tender, about 25 minutes. Reduce heat to low. Mix lemon juice and egg; slowly stir mixture into soup. Stir in parsley; season to taste with salt and white pepper. Pour soup into bowls.
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| GREEK RECIPES
Posted: 4/19/2007 9:19:32 PM | Bougatsa(Crema)
3 pints milk(scant)
5 eggs
12 oz sugar
6 oz semolina(NOT cream of wheat)
12 oz filo dough
1 oz butter
powdered sugar
cinnamon
Scald milk, but do not boil. Beat the sugar and semolina into the egg yolks until white and creamy. Slowly stir into the hot milk and return to the pan, stirring all the time over a low flame until mixture thickens. Add butter and remove from fire to cool. Beat the egg whites until they form peaks and fold lightly into cooled mixture.
Using half the pastry sheets, line a well oiled shallow baking tin(Jelly roll or deeper), brushing each sheet with melted butter and smoothing them one on top of the other. Spread filling eenly and cover with remaining baking sheets, remembering to brush each with melted butter. Fold in sides and ends to prevent filling from coming out and with the point of a very sharp knife or a razor blade, score the top two sheets into convenient triangular sized serving pieces. Cover with grease proof paper and place into a 400 degree oven. Reduce heat to 350 degrees and do not remove from oven until golden and crisp, about 30 minutes. While still hot, sprinkle the top with powdered sugar and cinnamon. Serve hot or cold.
ENJOY!
I lived in Greece while pregnant with my first child. I would go to the bakery and have this and long life chocolate milk for breakfast!!! | |
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