Traditional Spinach and Rice

Category: Meat
Published on Monday, 18 June 2012 12:57
Written by HostPlus ltd
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spanakorizo Ingredients:
1 kilo of spinach chopped
1 cup of rice
1 onion chopped
1 bunch of dill
1 cup of olive oil
2 lemons
3 glasses of warm water
Salt, pepper
Preparation:
In a large pot sauté the onions with some oil until translucent and then add the dill with spinach. Pour 3 glasses of water and when they come to a boil season with salt and pepper. (Simmer until there is only the spinach left with the oil). Serve with squeezed lemon juice.

Courgette Quiche

Category: Meat
Published on Monday, 18 June 2012 12:56
Written by HostPlus ltd
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tarta-kolokithiou Ingredients (pastry):
2 ½ cups of flour
½ cup of butter
½ teaspoon of salt
1 tablespoon of yoghurt
Ingredients (filling):
7 courgettes
200 gr of ricotta cheese
2 tablespoons of olive oil
1 onion finely chopped
Dill
2 eggs
½ cup of fresh cream
1 cup of grated kefalograviera cheese (hard salty cheese)
Salt, pepper
Preparation:
Knead all the ingredients with some water and set aside for half an hour. Cut the courgettes in thin slices and with the onions sauté in some olive oil also adding the dill. Beat the eggs in a bowl. Add the courgettes, the cheeses, the fresh cream and salt and pepper. Oil the tart mould and evenly line a thin pastry sheet. Pour the mixture evenly on top. Cook at 180oC for 40 minutes.
Tsampouniari Hara

Pork Fricasse

Category: Meat
Published on Monday, 18 June 2012 12:54
Written by HostPlus ltd
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xirino-frikase Ingredients:
1 kilo of pork
2 onions chopped in slices
300 gr of fresh onions finely chopped
2 lettuces
1 bunch of dill
150 gr of olive oil
2 eggs
1 lemon
Salt, pepper
Preparation:
Wash the lettuces well and cut into large strips. Cut the meat and sauté in large pot with some oil, add the onions and when translucent add 1 glass of hot water and boil at a medium temperature for ½ an hour, then add the lettuces and dill and boil for another ½ hour. Prepare the egg and lemon sauce (avgolemono) by beating 2 eggs and slowly adding the lemon juice and also some gravy from the meat pot and finally add to the main dish.

Pork Lemon with Potatoes and Mustard

Category: Meat
Published on Monday, 18 June 2012 12:55
Written by HostPlus ltd
Hits: 4942

xirino-lemonato-patates-moustarda Ingredients:
1 kilo of pork meat chopped in pieces
5-6 large potatoes
2-3 tablespoons of mustard
2-3 lemon (squeezed)
½ cup of oil
Salt, pepper
Oregano
1 garlic clove
Preparation:
Heat the oil in wide pot. Sauté the pork meat pieces until they start to brown and then add the garlic. Pour some hot water enough to cover them, if necessary lower the temperature and simmer with the lid on top until soft. If necessary pour more water. When soft open the lid and stir frequently. The meat needs to be soft and half the water should be left (remove the garlic). Wash and peel the potatoes, cut into large cubes. Fry them a bit, stain and set aside. Season the meat with salt, pepper and oregano. Mix the lemon juice and mustard in bowl and pour over the meat. Add the potatoes and bring to a boil. Finally it’s ready to serve.