A GREEK MEAL A GREEK MEAL - PowerPoint Presentation

1. A GREEK MEAL A GREEK MEAL

2. AppetizersGreek tradiotional ntakosCheese pie KolokytholoyloydaTzatziki Μain course Mousaka GemistaPastitsioDesertsSweet spoon quinceHalvasLemonopita Contents

3. Appetizers

4. Ingredients4 large round barley rusks3 large mature tomatoes (pilled and mashed)8 tbsps extra virgin olive oil150 g feta cheese (5.5 ounces)50g myzithra or ricotta cheese10-15 black olivesoreganosalt and freshly ground pepper1-2 tbsps capersInstructionsMoisten the rusks ( paximadia ), with 4 tbsps of water each, and drizzle with the olive oil.Use a grater to grate the tomatoes, into a colander and leave for 5 minutes to drain.Crumble the feta cheese and myzithra (soft cheese) with a fork, or grate it with a grater.To put the dish together, spread the grated tomato on the rusks and add the crumbled cheese. Top with the olive oil and capers. Sprinkle with the oregano and drizzle with some extra olive oil.A traditional veggie dish from the island of Crete! The secret behind the perfect Ntakos is to use juicy, fresh, organic, on the vine tomatos as they are the key ingredient that brings this dish to life. Garnishing with extra virgin, good quality olive oil will give the perfect finishing touch to this traditional Cretan rusks with tomatoes and feta cheese dish. Greek tradiotional ntakos

5.

6.  Materials for 6 people• 1 packet of pastry sheets • 2 large eggs• 400 grams of feta cheese • 1 cup of milk• olive oilImplementation1. Preheat the oven to 180 ° C on the resistors and place the grill in the middle of the oven.2. In a large bowl, pour 1 cup of milk, the two eggs and hit with the wire. Then add the feta cheese in pieces.3. Then grease a square baking dish and put four pastry sheets covering the side walls of the baking pan.4. Then drop the filling. Finally, cover the pie with the remaining pastry sheets crumpled.5. Then spread with olive oil all the pie, slash into pieces and bake the pie at 180 ° C for about 45 - 50 minutes.6. Allow to cool well before cutting into pieces.Chesse pie

7.

8. KolokytholoyloydaOne of Greece’s traditional appetizers are the kolokytholoyloyda whose actual translation in English would be “zucchini flowers”. The ingredients required for the stuffing are• cheese-feta• cheese-kaseri• 1-2 eggs• Salt &pepper• OreganoThe ingredients required for the “koyrkoyti” arehalf a cup milkflour2 eggsa spoon of baking powderFirst step is the washing of the flowers and the removal of their inside but with outmost care so the plant is not destroyed during the process. Secondly, we leave them to dry while we proceed with the recipe. These flowers are filled in with cheese and covered with a gruel called “koyrkoyti”.Following, we grate the 2 cheeses and according to our quantity of stuffing we add some salt, pepper and oregano. Then comes the filling of the flowers with the stuffing. You can use a spoon if it helps you with the filling but always be careful not to rip the flowers. Lastly you must close them so they do not open while fryingOur next step is the preparation of the coating with which we will cover the flowers .For the “koyrkoyti” to be successful the grit must befluid but not watery. Thirdly, we dip the stuffed flowers in the “koyrkoyti” so they are fully covered and then we proceed with the frying. We pour olive oil in a small pot until it heathens and next we put the flowers one by one in the pot until they acquire a reddish color.

9.

10. TzatzikiIngredients 1 cup Greek whole milk yogurt 1 English cucumber, seeded, finely grated and drained 2 cloves garlic, finely minced 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh dill Kosher salt and freshly cracked black pepperInstructions In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill. For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za'atar on top. Bake in the oven until crispy and serve.

11.

12. Main course

13. 5 aubergines4 zucchini4 potatoolive oilfor the mincemeat800gr minced meat4 large spoonfuls of olive oil1 onion2cloves of garlic800gr tomatoes1 daffo leaf1cinnamon1/3 cup of cognac1 pressed sugarsaltpaperfor the besamel1L milk6 large spoonfuls of corn flour2 large spoonfuls of butter2 eggs2-3 pressed nutmegssaltpaper1 cup of cheeseIngredients Mousaka

14. For this traditional food, we cook the mincemeat until his color will have been changed. When his color change we superinduce onions and garlic. Some minutes later, when the onion has been soften we put it out with cognac. Then we superinduce tomatoes, sugar and herbs and we let it for 5-10 minutes. We put them out , we superinduce salt and paper and then we have to wait for 20 minutes. When the mincemeat is ready we superinduce to him a large spoonful of besamel and then we stir it . After that , we take the vegetables and we have to fry them and let them drip . Then we cut the aubergines ,the zucchini and the potatoes. We also bake them with olive oil in 200 for 10-15 minutes.For the besamel:We put into the pot all the things that we have collected except from the eggs. Then we put into the eggs. Finally we put into the mixture the half of the cheese.Then we take a pan and we put into the potatoes, the zucchini and the cheese. After that we have to superinduce the half of the aubergines, then the mincemeat and then all the other aubergines and put into the pan the besamel. In the end we bake it in 180-200 for 50 minutes.Instructions

15.

16. Gemista A little tip!This traditional Greek recipe for Gemista falls under the category of Greek dishes called “Ladera”, meaning Greek dishes prepared with olive oil. So make sure to use some good quality extra virgin olive oil, which will surely lift the flavor! Although the traditional Greek recipe for Gemista doesn’t call for any butter, a little secret is to add just a little bit inside the Gemista before adding the stuffing for some extra flavor.Serve these extra juicy, melt-in-the mouth Greek stuffed tomatoes with a block of salty feta cheese and lots of bread.Ingredients8 tomatoes4 green bell peppers1-2 eggplants5-6 potatoes, cut into wedges2 red onions, finely chopped2 cloves of garlic, finely chopped1 zucchini, chopped500g/ 18 oz. rice (for risotto)1 tin chopped tomatoesa small bunch of parsley, choppeda small bunch of fresh mint, chopped2 tbsps tomato puree2 tsps sugar2 tbsps of buttersalt and freshly ground pepperolive oil250 grams (8.8oz) beef mince (optional)

17. Instructions Start by washing thoroughly your vegetables. Slice off the top of the tomatoes; using a spoon remove the flesh of the tomatoes and keep it in a bowl. Slice off the top of the eggplants and remove the flesh, using a spoon. Cut the flesh of the eggplants in small cubes and set aside, as you will use them later for the filling of the Gemista. Slice off the top of the peppers and remove the seeds and white parts from the inside. Place the empty vegetables on a large baking tray. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.Prepare the sauce for the Gemista. In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato puree, sugar, season with salt and pepper and mix to combine. Set aside.Prepare the filling for the Gemista. In a saucepan add some olive oil and sauté the onions, until translucent. Chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, unit it becomes transculent. Pour in 1 tin chopped tomatoes  and season with salt and pepper. As soon as the liquid has been absorbed, the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs.Meat Variation: If you prefer your gemista spiced up with some meat, try sizzling 250grams (8.8oz) of ground beef with the onions in the step above. Once the beef juices have been absorbed and the meat is done, chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, unit it becomes transculent. Pour in 1 tin chopped tomatoes and season with salt and pepper. As soon as the liquid has been absorbed, the stuffing is ready. Remove the pan from the stove and stir in the fresh herbsAssemble the Gemista. Spoon the filling inside the empty vegetables and place the potatoes, cut into pieces, in between the vegetables. Season with salt and pepper and pour the tomato juice (sauce) over the vegetables and in the baking tray. Cover the vegetables with their lids and add 2-3 glasses of water.Cover the Gemista with aluminium foil and bake in preheated oven at 180 degrees for 60-75 minutes. Halfway through cooking time remove the aluminium foil and bake, until nicely coloured.

18.

19. Pastitsio   Ingredients :500g thick macaroni (or any other kind of pasta of your liking)3 tablespoons olive oilSalt3 egg white1 tablespoon butter½ cup breadcrumbs1 ½ cup mizithra, or kefalotyri, grated¼ teaspoon grated nutmegFor the minced meat sause:750g veal minced1 ½ cup tomati juice(slightly concentrated)1 glove of garlic (fine grated)1 onion (fine grated)1/3 cup red whine1/3 cup olive oil1 cinamon stickSalt, pepperFor the bechamel sause:8 tablespoons butter8 tablespoons all-purpose flour 1 ½ liter milk, lukewarm3 eggyolk½ grated cheeseSalt, white pepper

20.                        InstructionsFirstly prepare the minced meat sause. Place the minced meat as it is in a medium pot, over medium heat and use a wooden spoon for the mixing. Wait until the minced meat is seperated and has released its fluid. Afterwards, throw the grated onion and the grated garlic in the same pot with the minced meat and stir until the onion is blasted. Then add olive oil.Saute(brown) the mixture until it begins to stick to the bottom of the pot and turn it off with the wine. Add the tomato juice, cinnamon, salt and pepper and let the sause simmer for 30-35 minutes until it coagulated and binds.Prepare the macaroni: Boil in a pot of 1 ½ liter of water and add 1 teaspoon salt. Put the spaghetti in the pot and boil for 6-7 minutes. Drain and stir with olive oil until they are well grounded and not stick together. Beat the egg whites, add them to spaghetti and stir well.Prepare bechamel: In a medium pot melt the butter and add the flour. Stir continuously until the flour gets a little color and remove it from the fire. Keep 2-3 tablespoons of lukewarm milk to mix it with the yolks ans add the rest to the pot, stirring continuously so that it doesn't shimmer.Put the pot back on a low heat and simmer, stirring continuously until it cools. Turn off the fire and allow the cream to cool slightly. Stir egg yolks with 2-3 teaspoons milk you kept and after the cream has been cooled add them. Add salt pepper and mix the yolks with the cream. Finally add the grated cheese and stir well. Prepare the pastitsio: Preheat the oven to 180°. Butter a medium baking pan and sprinkle with breadcrumbs. Pour half pasta into the baking pan, sprinkle with 5-6 teaspoons grated cheese and pour over all the minced sause. Sprinkle with a little cheese again and then add the remaining macaroni.Spread the bechamel over pasta and sprinkle with nutmeg. Bake the pastitsio for 40-45 minutes until bechamel gets a golden color.

21.

22. Deserts

23. Sweet spoon quinceIngredients:1 kg quinces3 glaces of water1 kg sugar1-2 sticks arbaroriza InstructionsWe peel off the quinces and then we cut them into thin slices. We put them in a colander to strain for 1 day. The next day we put the quinces along with all the other ingredients in a pot to boil for 5-10 minutes to a moderate temperature .We repeat the boil precision for the second time the day after.

24. IngredientsFor the halva1/2 cup olive oil 1/2 cup corn oil 2 cups semolina (1 1/2 cup coarse and 1/2 cup thin) 1/4 of a cup blond raisins (optional) 1 cup almond slivers (optional) For the syrup 3 cups of sugar (or 2 cups sugar and 1 cup honey) 4 cups of water 1 tsp grounded cinnamon 1 whole clove (optional) Halvas

25. InstructionsTo prepare this delicious Greek halva recipe, start by preparing the syrup. Add all the ingredients into a pan over high heat and bring to the boil. Boil until the sugar has dissolved and the syrup slightly thickens. Set aside, but keep warm. In the meantime, roast the almond silvers into the oven at 180C. Although the traditional Greek halva recipe doesn’t include almonds, it’s always a nice addition, which gives extra flavour and crunchiness. To prepare the halva heat the oil in a large pot and add gradually the semolina. Stir constantly with a wooden spoon to allow the semolina to absorb the oil. When the semolina starts to bubble, turn the heat down and allow to toast until golden (whilst constantly stirring). The more you toast the mixture for the halva, the darker it will become. So be careful not to over toast it, as the semolina will burn and the halva will become bitter. Remove the pot from the stove and pour in the warm syrup. Stir with a wooden spoon and return the pot on the stove. Cook the halva (whilst stirring) until the mixture thickens and pulls away easily from the sides of the pan. Remove the pot from the stove, add the raisins and half of the roasted almond slivers and blend. Cover the halva with a towel and let it rest for 10 minutes. Pour the halva mixture into a pudding mold or into individual bowls. Allow to cool for about 1 1/2 hour before serving. Garnish with some cinnamon powder and sprinkle with the rest almond slivers.

26.

27. Ingredients Serves: 12 Syrup600g caster sugar500ml waterzest of 2 lemonsjuice of 4 lemons LemonopitaCake500g filo pastryzest of 2 lemons5 eggs500g Greek yoghurt250g sunflower oil150g granulated sugar1 teaspoon vanilla extract1 tablespoon baking powder

28. For the syrup, combine sugar, water and lemon zest in a small saucepan. Bring to the boil and boil vigorously for 8 minutes. Remove from heat and add the lemon juice. Allow to cool whilst you make the cake.Preheat the oven to 180 C / Gas 4. Lightly grease a 20x30cm (9x13 in) baking tin with oil.Remove the filo from its packaging. Take each sheet and roughly tear into shreds, using your hands. Tear the filo directly into the baking tin, and leave to dry a little while you prepare the remaining ingredients.Combine the lemon zest, eggs, yoghurt, oil, sugar, vanilla and baking powder in a bowl, blender or food processor. Blend together on high speed for a couple of minutes, till the mixture is frothy.Pour the egg mixture over the filo in the baking tin. Stir together gently, right in the tin, to ensure the egg mixture is evenly distributed.Bake for 45 minutes, or until the top is golden and the filling set. Once out of the oven, immediately start to slowly pour the cooled syrup over the hot cake. Set aside for at least 1 hour, till most of the syrup has soaked in. Slice and serve!Instructions

29.

30. We hope that you will find our recipes interesting and tasty!With love:Konstantinidi KaterinaLiakoura MarinaMpampou Maria-NefeliOikonomou MariaPanoutsopoulou Elli Poulakou ElectraSandar SofiaSereti ChristinaSimou ElenaSpyridopoulou HaraTenti KonstantinaENJOY THEM