Stuffed Peppers

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How to prepare artichokes

 

Remove large outer leaves from artichokes. 
Peel and trim stalks (as per diagram no 2). 
Cut off remaining leaves (as per diagram no 3). 
Carefully remove fuzz from centre (diagram no 4), rinse and rub with lemon juice. 
Soak in salted water to which half a lemon has been added, until required. 

Baked Prawns – Garithes Yiouvetsi

 

1 kg large uncooked prawns – shelled and deveined
1 medium onion – finely chopped
½ cup oil
½ cup dry white wine
½ teaspoon dried oregano
250g feta cheese
1 cup chopped spring onions
2 cloves garlic – crushed
2 cups tomatoes – peeled and chopped
¼ cup parsley – chopped
salt and pepper

Sauté onions until transparent. Add spring onion, garlic and cook for 2 minutes. Add the tomatoes, wine, oregano, half the parsley and season with salt and freshly ground pepper.
Cover and gently simmer for 1 hour stirring occasionally.
Place half the tomato sauce in a baking dish. Add the prawns and cover with the remaining sauce. Crumble feta cheese on top and bake uncovered at 250°C / 480°F for 10 to 12 minutes until the prawns are pink and the feta is lightly browned.
Garnish with the remaining parsley and serve immediately.

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Macaroni And Meat Pie - Pastitsio

500gr  long  or  cut  macaroni
100gr  butter
3  cups  béchamel  sauce  beaten  with  2  eggs
3 teaspoons  butter
2  tablespoons  dry  bread-crumbs

Meat  Sauce as  for  Mousaka.
Sauté  onion  and  garlic  in  oil  until  soft.  Add  mince  and  brown  lightly, stirring  to  ensure  that  there  are  no  lumps.  Add  the  tomatoes  and tomato  paste,  season,  bring  to  the  boil,  cover  and  simmer  gently  for 45 minutes until almost dry.

250gr  grated  cheese  (parmesan  or  halloumi  or  a  mixture  of  each with  gouda)
1 egg

Cook  macaroni  in  boiling  salted  water  for  10  minutes.  Drain  and  rinse well  with  cold  water.  Heat  butter  in  a  small  pot  until  slightly  brown and  pour  over  macaroni.  Add  half  of  the  grated  cheese  and  well beaten  egg  and  mix  well.   Butter  a  large  baking  dish.  Place  half  of  the  macaroni  in  it.  Cover with  the  meat  sauce  and  the  remaining  macaroni.  Pour  béchamel sauce  over  to  completely  cover.  Sprinkle  with  the  rest  of  the  cheese, dot  with  butter  and  breadcrumbs.  Bake  at  180  C  for  +/-  50  minutes. Allow  to  cool  for  10  minutes  before  cutting  into  squares.  Serve  hot  or cold.

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HONEY PUFFS - Loukoumades

4 medium potatoes
30gr fresh yeast (1 ½ cakes)
2 cups lukewarm water
4 cups flour
oil for frying
 
TOPPING:
honey
ground cinnamon
 
Cook potatoes and push through a fine strainer. Crumble yeast in one cup of lukewarm water. In a large bowl, mix the yeast mixture with the rest of the ingredients. Add a little more water if necessary to obtain a smooth batter. Cover and leave to rise in a
warm place until doubled in bulk. 
Stir well and drop teaspoonfuls of mixture into deep hot oil - fry only 5 or 6 at a time. Turn loukoumades until golden, remove with a slotted spoon and drain on absorbent paper. Warm honey and pour over the puffs. Sprinkle with cinnamon and serve hot.

Note: loukoumades may be served topped with icing sugar or dipped in syrup.

NB: Dip the teaspoon in a cup of cold water each time, before dipping in batter, so that the batter will not stick on the teaspoon

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Marinated Calamari – Kalamari Lathero

2kg calamari – smaller is better. 2 cloves garlic
juice of 2 lemons
1⁄2 cup olive oil
2 tablespoons mayonnaise 1⁄2 cup chopped parsley
1⁄2 cup chopped spring onion salt & pepper
Wash and cut calamari. (if using baby calamari then don’t cut it at all). Boil in salted water for 10 minutes. Drain and place in a bowl. Add the oil and lemon juice and refrigerate for 24 hours stirring occasionally.
Add the rest of the ingredients and mix well together. Serve on a bed of lettuce. Keeps 3 to 4 days. 

Fried Halloumi or Feta Cheese

 

Slice cheese about 1 cm thick. Dip into flour and fry in a mixture
of butter and oil until golden on both sides. Serve hot with
lemon wedges.
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