FC: Greek Recipes | By Akane Shimomura
1: Greek Recipe Book | By Akane Shimomura
2: Greek Salad | Ingredients 2 cucumbers, cut into 1/2-inch cubes 2 pounds tomatoes, cored and cut into 1/2-inch cubes 1 medium red onion, chopped, then rinsed and drained 1 1/3 cups coarsely chopped parsley 1 1/3 cups olives, halved if large 1/2 cup extra-virgin olive oil 1/2 cup lemon juice 1 1/2 teaspoons dried oregano 1 pound feta cheese Salt and fresh-ground pepper
3: Directions In a large bowl, combine cucumbers, tomatoes, onion, parsley, and olives. In a small bowl, mix olive oil, lemon juice, and oregano. Break feta cheese into about 1/2-inch chunks and add to cucumber mixture. Add dressing and mix gently, adding salt and pepper to taste.
4: Ancient Fruit Salad | INGREDIENTS 1 melon 2 peaches 2 pears 1 bunch of grapes 2 glasses Mosxato wine 1/2 cup peeled and chopped almonds 1/2 cup golden grapes 1/2 cup honey
5: Directions Cut the melon in half and carefully remove the flesh and cut into small pieces. Mix the melon with the rest of the cut fruit, the almonds and the grapes and fill the melon skins with this mixture. On a low heat, warm the wine with the honey mixing well. Pour this mixture over the fruit. Before serving, the fruit should be put in the refridgerator for an hour.
6: Tzatziki | Ingredients: 16 ounces (2 cups) of thick Greek yogurt 4 to 10 cloves of garlic, finely chopped 1/2 cup of diced or grated cucumber 1 tablespoon of olive oil 2 teaspoons of lemon juice
7: Directions Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
8: Greek Hummus | Ingredients 1 (15-ounce) can chick peas, drained 2 lemons 1 sprig fresh oregano, leaves chopped 1 clove garlic, finely chopped Salt 2 rounded tablespoons tahini paste A handful fresh flat-leaf parsley 1/4 cup kalamata olives, well drained, coarsely chopped 1 sack pita chips, sea salt variety (recommended: Stacy's) 1/2 seedless cucumber, cut into sticks for dipping A medium red pepper, seeded and cut into strips for dipping
9: Directions Combine chick peas, juice of 1 lemon and oregano in food processor. Mash garlic into paste with some salt pressing under the flat part of your knife then add garlic to processor along with tahini paste and parsley. Process hummus until smooth (add a splash of water if too thick) then transfer to a bowl and stir in olives, reserving a few for garnish. Serve dip with pita crisps and vegetable sticks.
10: Saganaki | Ingredients (for 2) * Kasseri or Kefalograviera cheese * 1 egg * 1/2 cup white flour * Olive oil * 1/5 cup of brandy
11: Directions Cut the cheese horizontally, to create two triangle halves. It’s a hard cheese, so be careful while cutting it. Beat the egg with a whisk, and then dip the cheese halves on it, on both sides. Coat the cheese well with the flour. In a frying pan heat some olive oil in medium/high. Fry the cheese halves until they get a golden brown color, on both sides. [Optional: you can choose to broil it instead] Moments before removing the cheese from the fire, pour the brandy. Turn one more time and when the alcohol is evaporated, serve hot.