Cooking recipes

[Mantras]

Some people want a place to exchange receipes.Here it is!


Tzatziki
Ingredients
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 tablespoon chopped fresh mint or dill plus additional sprigs
1 tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper


Instructions
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.

Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.

With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve chilled or at room temperature, topped with cucumber slices and mint sprigs.

Yield: about 1-1/2 cups

Per tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium

[Mantras]

MOUSAKAS

Moussakas can be any dish of layered vegetables and ground meat, and dishes with the same or similar names are prepared in several areas of the world. Other Greek versions call for artichokes, potatoes, and zucchini, or a combination, but this is the classic known worldwide. Moussaka is generally served in large portions.

Step-by-step recipe with photos

INGREDIENTS:
5-6 large eggplants
sea salt
olive oil
4 medium onions, chopped
2 1/2 pounds of ground beef or lamb
3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
3 cloves of garlic, minced
6-8 whole cloves
1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
1/8 teaspoon of ground allspice
2 bay leaves
1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
1 cup of breadcrumbs
1/2 cup of dry red wine
3 tablespoons of tomato paste
freshly ground pepper
béchamel with cheese* or 6 cups of basic béchamel**
PREPARATION:
* Recipe for Béchamel with Cheese
** Recipe for Basic Béchamel
Wash eggplants and trim off stems
Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.
Note: If you've never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.
Preheat the frying pan or skillet over low heat.

When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour. If there is still liquid in the pan, continue to simmer uncovered until the mixture is as dry as possible. When dry, remove the bay leaves and cinnamon stick (if used), and set aside uncovered until ready to use.

While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.

Preheat the oven to 350F (180C).

Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.

Bake for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.

Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature.

Serving suggestions:

Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.

Notes: Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, add the sauce and cook. It can also be completely cooked and cooled, then frozen and reheated

[shy.sushi]

heeey thank u so much!!!

i also have great receipts!! xD if u have more they will be welcomed!!

Please ingredients that i can find in Mexico, or at least... not just in Greece or

just one country

[alp_er]

Tzatziki


i love it ! we have it in Turkey too and we call it Cacık it goes well in the boiling hot nights!!!


yes yes yes tell me about dolmadakia! maria told me too
u like it?? and do u cook it with meat or with rice??

[alp_er]

MOUSAKAS
we have it to MUSAKKA... we have common cuisines

[Mantras]

Originally Posted by alp_er

Tzatziki


i love it ! we have it in Turkey too and we call it Cacık it goes well in the boiling hot nights!!!


yes yes yes tell me about dolmadakia! maria told me too
u like it?? and do u cook it with meat or with rice??

You have right we like dolmadakia and we cook them with both meat and rice,it depends on what you prefer

[alp_er]

u should try tzatziki(cacık) with some ice..
we have 2 kinds of dolma
1: with vegatables,(aubergine,bell pepper,courgette)
2: with the leaves of grape

[maria_gr]

Dolmadakia

1 bottle with grape leaves
2 medium onions.
5 tbsp olive oil
1 ¾ cup rice
1 ¾ cup hot water
4 tbsp mint, you can add more if you like
1 lemon
1 tsp salt
¼ tsp black pepper

Boil 8 cups water in a large pot. Place the leaves in the pot, reduce the heat to medium, and cover it. When the water boils again, turn off the heat and let the leaves inside for 10 minutes. After remove the leaves from the pot. Replace the hot water with cold water. Put the leaves in the cold water. Do it in order to remove the bitterness from the grape leaves. Don’t do it many times cause the leaves will melt! (You don’t want it )

Cut the onion very well and place it in a pan and brown it with oil. Then put the rice and cook it for some minutes. Add the mint, salt, pepper and the hot water and boil it for about 5-7 minutes.

And now the most boring step! Spread the leaf and place a tsp of rice in one end. Then turn the edges and wrap the leaf. Wrap them well cause you don’t want to open when you’ll boil them. Be careful and don’t leave any holes cause the rice will come out.

Put dolmadakia carefully in a pot and add about 1 ½ hot water, the lemon juice of one lemon and the rest of the olive oil. Place in the pot a plate or something else heavy in order to keep dolmadakia in the bottom (otherwise they’ll stroll in the pot ). Boil them in low heat for about three quarters.

When they are ready serve them with yogurt or better tzatziki and good appetite!

Ufff now I feel hungry!

[Mantras]

Originally Posted by maria_gr

Dolmadakia

1 bottle with grape leaves
2 medium onions.
5 tbsp olive oil
1 ¾ cup rice
1 ¾ cup hot water
4 tbsp mint, you can add more if you like
1 lemon
1 tsp salt
¼ tsp black pepper

Boil 8 cups water in a large pot. Place the leaves in the pot, reduce the heat to medium, and cover it. When the water boils again, turn off the heat and let the leaves inside for 10 minutes. After remove the leaves from the pot. Replace the hot water with cold water. Put the leaves in the cold water. Do it in order to remove the bitterness from the grape leaves. Don’t do it many times cause the leaves will melt! (You don’t wont it )

Cut the onion very well and place it in a pan and brown it with oil. Then put the rice and cook it for some minutes. Add the mint, salt, pepper and the hot water and boil it for about 5-7 minutes.

And now the most boring step! Spread the leaf and place a tsp of rice in one end. Then turn the edges and wrap the leaf. Wrap them well cause you don’t want to open when you’ll boil them. Be careful and don’t leave any holes cause the rice will come out.

Put dolmadakia carefully in a pot and add about 1 ½ hot water, the lemon juice of one lemon and the rest of the olive oil. Place in the pot a plate or something else heavy in order to keep dolmadakia in the bottom (otherwise they’ll stroll in the pot ). Boil them in low heat for about three quarters.

When they are ready serve them with yogurt or better tzatziki and good appetite!

Ufff now I feel hungry!

Well done Maria.Fisika to thread htan diki mou idea.Epeidi mou aresoun ta kreata genikws,tha steilw syntoma kati sxetiko kai elliniko

[maria_gr]

Originally Posted by Mantras

Well done Maria.Fisika to thread htan diki mou idea.Epeidi mou aresoun ta kreata genikws,tha steilw syntoma kati sxetiko kai elliniko

Bravo! Eksairetikh idea!

[Mantras]

I LOVE THIS ONE!!!!!!!


Kleftiko [ Lamb Roast ]


Ingredients

Ground pepper
1.5Kg (3.5 lb) lamb shank
Salt
Oregano
2 teaspoons olive oil
2 clove garlic
6 bay leaves
6 potatoes
4 onions



Directions

1. Cut the lamb into medium sized pieces.
2. In a ceramic baking pot (with a cover) place the lamb and pour over it the olive oil.
3. Peel onions and arange them around the lamb, wash potatoes well and arange them (unpeeled) also around the lamb.
4. Season with some salt, pepper, oregano and add in the bay leaves.
5. Cut cloves of garlic to small slices and place it over the lamb pieces. (see note for alternative)
6. Bake, covered, in a preheated oven for 4 to 5 hours at 120C (250 F).
7. Serve hot.


Note : it is important for the pot to be sealed while baking, thus you can add some aluminum foil between the baking pot and its cover.
Alternatively you can make small slits in the lamb with a knife and insert there the small pieces of garlic to add a stronger taste.

[Mantras]

SOUVLAKI
Ingredients:
1 kg/2 lb of pork meat, cut in cubes with 1 inch (2.5cm) sides
6 Pita breads
Juice of 4 lemons
Salt, pepper and oregano seasoning
6 wooden skewers
Tzaziki (see above)
Put the pork meat in the wooden skewers, salt and pepper them. Cook over a barbecue fire, on a skilet or under an oven grill. In the meantime, spread some oil on the pitas and place under the oven grill, browing slightly each side, but not drying them. When the meat is done, dip them in a long glass containing the lemon juice and then holding a pita bread in one hand empty the skewer contents in it removing the skewer. Sprinkle with oregano and salt, add tzaziki and the souvlaki is ready.

[lollipop]

Ok, NOW you have made me yearn for lamb.

I'll go to market tomorrow and see, if I could get a decent piece of lamb.

I think, I'll go with the "alternative", as garlic and lamb are a combination made in heaven.

[Mantras]

From where are you?

[lollipop]

Estonia.

We do have lambs here, just that supermarkets sell them rarely, you have to go to market for getting it. I think. I haven't eaten lamb for 2 years I guess. But we see that tomorrow.
(I don't cook meat so much, but this with lamb one I have to do)

[Mantras]

that's a good excuse to eat a lot!

[maria_gr]

Originally Posted by Mantras

I LOVE THIS ONE!!!!!!!


Kleftiko [ Lamb Roast ]

I LOVE IT TOO!!!!!!!!!!!!!!!!!

Great idea my friend!

[Mantras]

Originally Posted by maria_gr

I LOVE IT TOO!!!!!!!!!!!!!!!!!

Great idea my friend!

Of course i have good ideas...could you inform me about the reputation points sustem??and another question:An exw kainourgio minima oxi private anavosvinei tipota?/

[maria_gr]

Originally Posted by Mantras

Of course i have good ideas...could you inform me about the reputation points sustem??and another question:An exw kainourgio minima oxi private anavosvinei tipota?/

Sxetika me to reputation system den kserw kai polla, mono oti o moderator sou dinei 2 pontous kai to aplo melos 1.

Twra an exeis ena kainourio mhnyma, anavosvhnei ena fwtaki kai akougetai mia seirhna! Profanws asteievomai... Ta grammata pou deixnoun to onoma tou thread einai pio megala kai me pio entono kokkino. Afto deixnei oti sto sygkekrimeno thread exei kainourio post. Afta kserw...

A! 8a anevasw th fhmh sou gia ta yperoxa kai poly endiaferonta threads!

[Mantras]

Originally Posted by maria_gr

Sxetika me to reputation system den kserw kai polla, mono oti o moderator sou dinei 2 pontous kai to aplo melos 1.

Twra an exeis ena kainourio mhnyma, anavosvhnei ena fwtaki kai akougetai mia seirhna! Profanws asteievomai... Ta grammata pou deixnoun to onoma tou thread einai pio megala kai me pio entono kokkino. Afto deixnei oti sto sygkekrimeno thread exei kainourio post. Afta kserw...

A! 8a anevasw th fhmh sou gia ta yperoxa kai poly endiaferonta threads!

oooooooooohhhh yeahhhhhhhhhhhh

[shy.sushi]

Well.. its a little difficult to find those things in Mexico, at least the grape leaves (bay leaves? what is that?)

I have a great recipe and easy


GUACAMOLE

It's more like a dip, u can put it into tacos, eat it with meat and beans, maybe with chips, with salad, and it's also delicious alone.

Well... this is what you need

- 3 Avocados
- 1 Tomato or a little less, a small one
- 1/4 of onion
- Coriander, the same quantity as tomato
- half lemon
- black pepper
- salt
- A spoon of mayonnaise (maybe a little less, just for keep it with a good green color)


Directions:

1. You have to squash the avocados
2. Chop the tomato, the coriander and the quarter of the onion in small squares (well... the coriander not in squares... ).
3. Mix the avocados with the tomato, coriander and onion
4. Add the juice of the lemon and the mayonnaise
5. Add salt, like a little spoon, and the same of black pepper

Again mix everything and put it in the refrigerator until you eat it

NOTE: DON'T throw away the avocado's seeds, if you are gonna keep the guacamole in ur refri, put them into the guacamole. This keep it green for a little longer

ENJOY :P

[Mantras]

Thanks.OMG today i have problems with my connection.Some days i cannot be on net,some others i can.I don't know why.