Red Lentil Soup

The title of this recipe leaves you with the impression that you will be making a soup with lentils just like you are used to th only difference being the red lentils. Well, you are mistaken this soup uses the lentils to thicken and give texture, and is topped with a nice creamy finish.

Ingredients:

1 1/2 cup red lentils 8 cups meat or vegetable stock 2 middle sized onions diced 2 tbsp butter 1/2 tbsp flour 1 cup milk 3 egg yolks 1 tbsp salt 1/2 tsp black pepper 6 slices of bread cubed 2 tbsp oil a little chopped parsley

Procedure:

  1. Put the lentils in the meat stock and 1 cup of water. Cook for 35-40 minutes until they are tender. 2. Strain and pass them through a sieve mashing them with the back of a spoon. 2. Melt the butter in another saucepan. Add chopped onions and fry them lightly for 7-8 minutes. 3. Add the flour and cook until it goes light brown. 4. Add the flour and onions to the meat stock along with the lentil puree. Add salt and pepper and let simmer until it has become a nice thick texture.  Add water if it is too thick. 5. Beat the egg yolks with cold milk. Add a ladle of the soup to it, mix well and then pour it back into the rest of the soup. Keep mixing and take off the heat. 6. Serve with bread cubes fried in oil and chopped parsley.

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Haricot/White Beans Soup in Tomato Sauce – Fasolada

 

Fasolada (white bean soup), is Greek, is hearth, is filling and warm, is village, is winter, is mother or grandmother, is feeling.If you want meat in, you may add sliced sausages to the soup to enrich the flavor..

Ingredients:

1 small bag white haricot beans – 500 gr- rinsed and soaked over night.2 large onions, cut the same size with the beans3 medium carrots, sliced1 bunch celery, cut the same size as the beans2 mature tomatoes grated1 cup of olive oil2 lemons mixed with 1/2 tbsp flour

Salt, pepper

Procedure:

1. Wash and boil the beans in plenty of water for 15 minutes skimming off any froth rising. Add oil, onions, carrots and celery and tomatoes.

2. When half-cooked, mix in salt and pepper and continue to boil stirring occasionally.

3. When the meal is cooked, add 1/2 teaspoon of flour to the juice from 2 lemons and pour it into the soup. Let for 5 minutes and serve.posted in Recipe

Christmas Flutes

 

This traditional Greek pastry dessert is sweet and nutty and made for Christmas Eve.

Ingredients:

1 kg phyllo crust3 eggs1 cup sugar1 kilo walnuts, cleaned and ground1 tsp cinnamon1 vanillaFor the syrup:2 ½ cups sugarcup water½ lemon (the juice and the skin)1 vanilla

Procedure:

Preheat oven at 150°-180° C.1.  Beat in the mixer the sugar with the eggs (yolks and whites), add the cinnamon and finally ¾ of the walnuts.2.  Cut the phyllo into 5 strips, butter each one slightly, place one tablespoon of filling at the edge of each strip and wrap lightly.3.  Place the flutes in rows on the buttered pan, sprinkle them with a bit of butter and bake in a low heat oven.

4. Prepare the syrup in a wide saucepan.

5.  As soon as the flutes are cooked, and while they are still warm, dip them in the saucepan with the syrup, with a ladle with holes, two by two. As soon as you dip them, take them out almost immediately.

6.  Place them in a platter, sprinkle them with caster sugar and the remaining walnuts.

Pommegranate & Za’atar Lamb Ribs

 

Pommegranate Molasses and Za’atar along with many other exciting spices and authentic Lebanese Ingredients are available at Sweet Beirut.

Ingredients:

125 ml  pomegranate molasses45 ml  cider vinegar1 tsp allspice1 tsp cinnamon5 garlic cloves, finely chopped4 tbsp za’atar2 lamb riblets ( also called breast of lamb, Denver cut, Lamb spare ribs)- between 600g  (1 lb 5 oz) to 900g (2 lb) each.Sea salt and freshly ground pepper, to tasteFoil, for wrapping

Procedure:

Preheat the oven to 130oC / 250oFMix together the pomegranate molasses, cider vinegar, allspice, cinnamon, garlic and za’atar. Season with salt and pepper to taste.Take two sheets of foil, overlap them at their half point and place the ribs in the center, lengthways, raising the edges of the foil to create an open parcel. Rub the lamb with a little salt and pepper and pour over about 1/3 of the pomegranate sauce, and coat all sides. Bring together the edges of the foil and seal into an airtight parcel. Repeat the same process for the other ribs.

Place in a baking dish and cook in the center of the oven for 2 hours.Remove the baking dish from the oven, open the parcels and allow the ribs to cool in the juice/marinade.Transfer the juice/marinade from each parcel to a saucepan on med/high heat, bring to a boil and reduce to a thick sauce. Stir often.Heat a barbecue/grill/ griddle pan until hot, brush the ribs with the reduced sauce and grill until slightly charred.

Dairy-free tahini and nut muffins

 

This is a tasty and healthy muffin, full of nuts and omega-3 fatty acids. The tahini taste is balanced, while the lack of any dairy makes these ideal for those watching their cholesterol. Try them for breakfast or as a tea-time treat.

Ingredients:

200 gr all-purpose flour150 gr soft or cake flour4 tsp baking powder120 ml tahini120 ml vegetable oil300 gr caster sugar250 ml orange juice

50 ml cognac1 tsp cinnamon1 cup walnuts and almonds, coarsely ground

Procedure:

Preheat the oven to 180ο C.Sift together the flour with the baking powder.

Using a mixer, beat well together the tahini, vegetable oil and sugar, until the sugar has dissolved.

Continue beating gradually adding the orange juice, cognac and cinnamon.

Make a well in the center of the flour and pour in the liquid mixture. Fold in the flour and nuts. Do not overwork the mixture because your muffins will not become fluffy.

Grease the muffin tins with butter and fill half way so the muffins will have enough space to rise. You can also use muffin liners, in which case greasing the tins is not necessary.

Bake the muffins for about 30 minutes until golden.

Beer Fried Mussels with Skordalia

 

These deep-fried mussels can be served on a meze table or as a chip style appetizer; despite the fact that we do not support cooking with frozen mass-produced goods, in this case it may be best to buy frozen mussel meat.

Ingredients:

1-2 cups skordalia (Greek garlic sauce) either store-bought or homemade1 cup Fischer beer1 cup flour6 cups olive or other oil for frying2 lb (1 kg) mussels, cleaned, debearded, and shucked (just the flesh, inother words)

Ingredients for the skordalia1 cup bread crumbs1 cup walnuts, crushedsome saltlemon juice and vinegar (to taste)1 cup olive oil

Procedure:

Make the skordalia.1. Soak the bread and strain. Pulverize the garlic with some salt in a food processor and then add the bread and the walnuts pulsing on and off.

2. Finally, add slowly the lemon juice and the vinegar and stir well to mix.

Frying the mussels.1. Empty the flour into a large bowl and make a well in the center. Mix in the Fischer beer and whisk together to form a thick batter.

2. Dry the mussels on paper towels. Heat the oil in a deep-fryer or large, deep frying pan. Dip the mussels, about a dozen at a time, into the batter and remove with a slotted spoon, letting the excess batter drip off.

3. Fry for about 2 minutes, or until crisp and golden. Drain on paper towels and season with salt. Repeat with remaining mussels, working in batches. Serve the hot, fried mussels with the garlic sauce immediately.

Bread with Wine

 

This wine-flavored nutty bread is so wonderful it is a treat in itself.

Ingredients:

750 gr white flour250 gr  semolina finely grated80 gr  fresh yeast or 3 packages dry yeast2 tsp salt200 gr sugar1 small glass Cointreau1 glass of sweet red wine (mavrodafni)1 tsp cardamomo

1 tsp cinnamon200 g grated almonds (optional)2 tbs sesame seeds4 tbs butter

Procedure:

Preheat oven at 170° C.1.  Begin the process using only 2/3 of the yeast. Add warm water if necessary, as much as required for the dough to become elastic and not too tight.

2.  Add the almonds and the sesame seeds and knead the dough, then at the end add the butter.

3.  When all the ingredients are united, leave the dough 30 minutes to rest.

4.  Then dissolve the rest of the yeast in a little water and unite it with the rest of the dough, knead well.

5.  If the dough is sticky smear some oil or butter on your hands and continue kneading. If on the other hand the dough is too soggy then just sprinkle a little more flour and continue to knead.

6. Smear some olive oil in a baking pan No. 30 – 32 and sprinkle some sesame seeds as well.

7.  Place the dough in the pan and spread it evenly with your hands so that it is totally covered with the sesame.

8.  Sprinkle some colorful sprinkles here and there to give it some color.

9.  Cover the pan and leave it to rise for 30 – 40 minutes. It will rise just a little, which is normal, place it in the oven at 170°C.

10.  Until the oven begins to warm up that is when the bread will complete the rising process

11.  When you see that it has risen open the oven and pierce the bread with a twig in four or five places.

12.  Bake the bread and leave it to cool on top of a gridiron without covering it with a towel. When it has completely cooled, cover it and leave it two days before eating.

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Yellow Split Peas With Garlic – Fava Scordalia

 

This yellow split pea delicacy is a specialty of the Cycladic island Santorini. It is eaten either as a type of soup or served as a meze on the table with bread and the various garnishes.

Ingredients:

2 cups yellow split peas, pickled over and rinsed 2 bay leaves 2 tsp salt 4-6 garlic cloves ½ cup extra-virgin olive oil 3-4 tbsp red wine vinegar 3-4 tbsp dry white wine 2 tbsp dried oregano, crumbled, plus more for garnish freshly ground black pepper

All or a few of the following toppings 1 cup chopped fresh cilantro 2-3 tbsp pitted and chopped Kalamata olives 4-5 oil-packed sun-dried tomatoes, drained and coarsely chopped

1 medium tomato, cored, peeled, seeded, diced and drained 2-3 green garlic bulbs or ramps (white plus most of the green parts), thinly sliced a few sprigs of arugula, coarsely chopped a few sprigs of parsley, coarsely chopped extra-virgin olive oil

Procedure:

Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes.

Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook.

Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft, but not completely dry.

Prepare the garnish of your choice, chop, wash and peel where necessary.

Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably.

In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste.

Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use a blender or a small food processor.

In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate.

Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight.

If the spread seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve.

posted in Recipe

Monastery Style Bean Soup

 

Enjoy this hearty bean soup, perfect for lent as well as part of a vegetarian meal. It is a renowned Greek comfort winter food.

Ingredients:

200 gr white beans2-3 carrots sliced1/2 a celery1 onion,1-2 tomatoes grated1-2 peppers1-2 chillies (peppers, by choice)parsleyolive oilsalt

Procedure:

Finely chop carrots, onion and celery

Soak the beans in cold water for 3-4 hours, drain and pour fresh water.

Boil beans  pot together with oil, finely chopped carrots, onion and celery.

The sliced peppers and the grated tomatoes are added later when the beans have turned tender.

Salt and boil for another 15-20 min. Serve sprinkled with finely chopped parsley.

 posted in Recipe

Herbed Bean Hummus

 

You are only one step away from being able to enjoy this herbed bean dip recipe.  It takes the classic hummus a notch up and creatively gives it a new style! This is a perfect example of how to make a traditional recipe into something more personal and refined.

Ingredients:

1/2 cup fresh parsley leaves

1/3 cup fresh basil leaves

2 tbsp grated fresh Parmesan cheese

1 tbsp pine nuts

2 tbsp fresh lemon juice

2 tbsp tahini ( sesame seed paste)

1/2 tsp salt

1/4 tsp fresh ground black pepper

1 (15 ounce) can cannellini beans, or other white beans, drained

2 garlic cloves

Procedure:

Place all ingredients in a food processor.

Process until smooth, scraping the sides of the bowl occasionally.

Serve with fresh toasted bread as an appetizer either bruschetta style or in a bowl for everyone to dip

posted in Recipe

Bean and Mushroom salad

 

French beans and mushrooms are a particularly successful combination. It is so easy to make and so refreshing to eat. Fresh beans may be used instead of frozen ones, if you prefer.

Ingredients:

1 kg frozen whole French beans500 g button mushroomsjuice of 1/2 lemon1/2 small onion, grateda little ground coriander3 tbs chopped parsley300 ml low-calorie french dressingsalt

Procedure:

1.  Wipe the mushrooms with a clean damp cloth and slice finely. Sprinkle with lemon juice.

2.  Add the onion, ground coriander and parsley to the French dressing, then pour over the mushrooms. Leave to marinate for 1 or 2 hours, turning gently from time to time.

3.  Cook the beans in boiling salted water until just tender, then cool under running water. Drain thoroughly.

4.  Toss the mushroom mixture carefully with the French beans and serve.

posted in delicious chocolate and sweet recipes, Recipe

Yogurt Mousse with Sour Cherry Preserve

 

Yogurt is an ingredient which we can use in many different ways. This recipe is an example of how yogurt can be turned into a deliciously refreshing dessert.

Ingredients:

1 envelope (1 tbs) unflavored gelatin or 1 gelatin sheet2 cups sour cherry  pureed lightly1/3 cup sugar1/2 tsp vanilla essence1 pot plain yogurt (unsweetened)250 ml well-chilled heavy cream

Procedure:

In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute and heat the mixture over a low heat stirring until the gelatin is dissolved.

Blend together the sour cherry puree, the sugar and the vanilla, add the gelatin mixture and blend the mixture well. Transfer it to a bowl and stir in the yogurt.

Beat the cream in a chilled until it forms stiff peaks. Fold it into the cherry mixture gently but thoroughly; and  either divide the mousse among 4 dessert glasses or put into a big glass bowl.

Chill the mousse for at least 4 hours or overnight. Garnish with the drained sour cherry preserve.

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Israeli Fruit Soup

 

This cold fruit soup is a wonderful dessert option for a hot summer evening! Refreshing, original and offers much room for creative variations! Please be kind to nature and use seasonal and local fruits as much as possible.

Ingredients:

2 oranges 2 stalks rhubarb 4 slices fresh pineapple 1 cup strawberries 1 cup pitted cherries 6 cups water 1 cup brown sugar or honey ½ tsp salt ½ tsp cinnamon

2 tbsp lemon juice 1 cup sour cream

Procedure:

Peel, wash and slice all the fruits according to what they need.

Combine all the ingredients except the sour cream.

Adjust sweetness to taste.

Simmer covered for about 20 minutes, or until the fruit is tender.

Puree or force through a sieve.

Chill and add sour cream before serving.

 Authentic Greek Recipes, Healthy Diet Products, Israeli Fruit Soup, Mediterranean Food, 

Bernadette’s French Clafouti

 

This is almost like a crepe base with fruits in it. You can adapt it to the seasons by substituting the cherries with anything else.

Ingredients:

2 cups fresh cherries ½ cup flour ½ cup sugar 1 pinch of salt 3 eggs, beaten 2 cups cold milk ½ tbsp butter

Procedure:

Preheat the oven to 300°F.Wash the cherries and remove their stems.

Drain well.

Cut them in halves and remove pits.

Combine the flour, sugar and salt in a large bowl.

Add the eggs, cold milk, and butter little by little use a hand mixer to blend all the ingredients well.

Butter a deep pie dish.

Disperse the cherries evenly around the baking dish and pour in the mixture.

Bake for approximately 45 minutes.

When done, allow to cool and sprinkle with sugar.

Serve warm or cold.