Deep fried, salad,stuffed,pickled ,they can take any form and fit with almost all ingredients.
One of the most tasteful ways to cook them is with a tomato and onion sauce at the oven.
Eggplant are bitter. Before start cooking them it is necessary to slice them into thick slices and put them into salted water for at about 1 hour.
Take medium sized eggplants.
for a dish that fit 4-5 portions you will need at about 4 eggplants
600 grams onions
500 grams tomato puree
2 tablespoons sugar
5 pieces of garlic
a lot of fresh spearmint
salt and pepper
vegetable oil for frying
300 grams crushed feta cheese
start cooking the sauce
Cut onions into thick slices and cook them slowly with olive oil . Add garlic cut into small pieces and cook a little bit more.
Add tomato puree and a glass of water, add sugar, salt and pepper and let boil. Cook for about 15 minutes and add spearmint. sauce must not be thick
Now fry the eggplant into hot oil, after you put a lot of flour to cover them and put them again into water just before you put them to oil
By that oil cannot enter into the eggplants
Take the dish and put some of the sauce on the bottom, and put a layer of eggplants. Put some sauce and repeat.
Cover with the remaining sauce and put into the oven at 170 C
When the the sauce is thick and the liquids are gone, add feta cheese and let bake for another 5 minutes.
The result is wonderful . eggplants are extremely soft, sauce is covering them without liquids coming out of the food and the flavor is amazing
Many people which could not eat eggplant loved this dish and they still eat it.
Try it, it really worth to taste it.
Can be eaten cold as well and next day is better than before
Made with fillo dough and dried nuts, is very crispy and full of syrup.
But there is a kind of baklava, very thin, without nuts,thick as a pencil, which is perfect with ice cream
The secret of success to baklava is butter.
You must use the best quality butter you can find and you will need a really big amount of it.
Generally fillo dough when baked is dry and crispy. to stay crispy you will need a really thick syrup
And to keep the syrup inside the dessert you will need some dry breadcrumbs, thin as a flour
Important is to have all ingredients ready because you will need to work fast.
Fillo dough when opened starts getting dry and it breaks.
There are 2 types of fillo. the thin and the thinner.
Best is the thinner .
For one pack of fillo for baklava you will need 600-700 grams of high quality butter (cows butter).
You must melt it and clear it for any white liquids
1 teacup of dry breadcrubs
1 kg sugar
500 ml water
1 cinnamon stick
juice from 1/2 lemon
start with syrup. boil all together until a thick syrup is formed and let it come to room temperature
take 1 fillo at a time and brush it with butter. Sprinkle with breadcrubs and roll it very tight
If it is very thin repeat and before rolling add the rolled fillo and roll again.
Cut into pieces at about 4cm and put them at a medium deep dish.
Repeat until fillo is finished.
The size of the dish is important. Pieces must be tight inside the dish.
Cover the pieces of baklava with the remaining melted butter.
Bake at 150 C for about 2 hours
When baklava is baked has a golden brown color and is very crispy
Now, when Baklava is still very hot drain from butter very well.
If the syrup is cold pour it over baklava slowly until pieces are swimming inside it and let it get cold
This sweet must not get inside a refrigerator.
Put some pieces over ice cream. it is very crispy and flavorful . try them by their own. You will love them as they are.
Dont eat many.
They are full of calories
During summer watermelon is one of my favorite fruits.Cold, refreshing, full of water, it really makes me feel good.
But , there is a problem.
A normal watermelon is at about 12-16 kg.
And here in Greece we still buy one watermelon, not a slice like some of our good friends from other countries of Europe
Sometimes we cannot eat it.
You will need some hours to prepare it but it worth it.
start by cleaning the red part of the fruit from the seeds
Weight it and for every 1 kg of fruit add 300 grams sugar.
Let it stay for 1-2 hours ,so the water comes out.
Start boiling in high heat.
Boiling will take longer than usual jams because of the quantity of the water.
When you boil watermelon there is not a nice fruity smell coming out. It smells more like a boiled cucumber.
So, when the marmalade finally, after hours of boiling start to get thicker, add some rosewater to the mixture.
When the jam is thick seal it into hot sterilized jars.
You will have a wonderful marmalade for the winter
Watermelon marmalade has a deep red color, a crunchy feeling and because of the rosewater it smells awesome.
Try to make it and tell me your opinion.
I am sure you are going to love it
(The image of the jam is from www.mrjuke.wordpress.com and is prepared by me)
Greek summer is hot. Some times extremely hot.
Some times temperature rises up to 42 -45 C .
What can you eat with that heat?
The answer is Yoghurt.
Compine Greek yoghurt with fresh fruits , cereals,walnuts, add some honey, and you have a refreshing and very nutritional plate.
Or you can try to add some shredded cucumber and fresh spearmint and eat it with fresh vegetables
You can also prepare your desserts and instead of heavy cream use a part of yoghurt
You can replace béchamel sauce if you add some egg to the yoghurt and use it . Your food will take a unique flavor and taste, and at the same time it will be lighter in calories
What do you know about Greek Yoghurt?
Let’s see :
Rich, creamy and tart, Greek yogurt is a decadent dream for you if you often crave healthy snacks. This diva of dairy goods is gaining more and more popularity, as nutritionists and health experts around the world agree that snacking on Greek yogurt is an incredibly smart and gratifying choice. Here are five wonderful reasons why.
The trouble with snacking is that a lot of the things you probably like to eat are high in fat and cholesterol–two things that can cause trouble for your heart, if you eat the wrong kinds.Greek yogurt takes the guesswork out of the equation; you will not be wondering if the fat and cholesterol in your snack are okay to eat. A 6 oz. serving of Greek yogurt contains 0 g of saturated fat and cholesterol. This means you can eat as much yogurt as you want, without putting your heart in any danger.
Greek yogurt is made from a highly concentrated form of milk, so you’re actually getting more calcium per mouthful than you would if you drank a glass of fresh milk. The composition ofGreek yogurt averages at about 20 percent calcium, making it an effective bonestrengthener. This also makes it an ideal choice to get the extra calcium that you will need later in life.
Greek yogurt can count itself among high satiety index foods. Many dietitians agree that foods with high satiety indices, such as tuna, bring about more gustatory satisfaction than others, pound for pound. This means that 6 ounces of Greek yogurt will make you feel fuller than 6 ounces of clear soup. Even if you eat exactly the same amount of each, Greek yogurtsimply feels more satisfying than soup, making you eat less of it in comparison.
If you are a bodybuilding buff, you will be glad to know that Greek yogurt is also 30 percent protein, making it a rich source of muscle-building material. Combined with its low-fat properties, this makes it a tasty, guilt-free treat for you.
Another thing that makes Greek yogurt great for snacking is that its flavor is flexible enough to allow for a wide variety of tasty and healthy toppings. If you are in the mood for something fruity, you can mix in your favorite berries with Greek yogurt for a zesty dessert. Breakfasts are both creamy and crunchy when you’ve got granola in your yogurt. If you’re looking for something simple to wind down with, a spoonful or two of honey makes Greek yogurt taste divine.
Not only do many foods taste good on Greek yogurt, but Greek yogurt also goes great on other foods. Try it out as a dressing on your next salad. Bring out your saucepan and dazzle your taste buds with Greek yogurt pasta sauce. Use it as a sauce for chicken, beef or fish. The world for experimentation is wide open with Greek yogurt. The only limit is your imagination.
So, when you visit Greece, remember to eat yoghurt not only during the extremely hot days of our country.
You will love it and probably when you return home will continue eating it.
Greek Yoghurt can be found at more than 45 countries worldwide.
Have a good summer