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recipes and tips for easy cooking by Dimitris Chomatas

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Jukeros Handmade delicacies

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After a pause of some months Chef Dimitris Chomatas is back with his new project.

Jukeros handmade delicacies are here to make you fall in love with them.

A new Brand, new concept and of course new flavors are going to make you lose your mind.

Some of the new products are

A  hot sauce made red chili peppers, red peppers from Florina , mint,caraway and  a touch of garlic.

A mango and pineapple hot chili sauce, perfect for shrimps, Lobster, and what ever you can thing

A tomato and apple chutney with anise,smoked paprika and mustard seeds,

A mouthwatering sweet chili chutney with red bell peppers, and cherry tomatoes.

And the list is never ending.

Stay tuned!!!!

 

 

 

 

 

 

 

 

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Eggplant dream

melitzanes-imamEggplants are  delicious vegetables, very common on summer table.

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

olive oil

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

 

Baby Baklava with ice cream

650x565-kourkoumpiniBaklava is very traditional dessert not only in Greece ,but all around east Mediterranean countries.

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

Shrimps in tomato sauce with ouzo and feta cheese

A very common way to cook shrimps is to make them ”saganaki”

Shrimp Sagnaki, flame-broiled shrimp in sauce of roasted tomato and feta.A combination of fresh tomato sauce flavored with ouzo and melted pieces of feta cheese.

For many this is a strange compination of ingredients but no matter how strange you thing it is, still it is worth to try it

Remember, this is a plate which needs a lot of bread .

First prepare the tomato sauce.

Use fresh tomatoes chopped in small pieces

In a sauce pan heat olive oil and sauté finally chopped red onion.After a while add garlic and continue cooking for one minute more.

Add the tomatoes, some fresh basil leaves and a pinch of oregano, salt and pepper and some sugar. Simmer until it thickens and keep aside

cooked-shrimpIn a frying pan heat some more olive oil and when hot add the shrimps,cleaned but with heads on.

Cook until they get red and add a shot of ouzo.FIRE

Ouzo is a very strong drink high in alcohol volume,so be careful. Now add the cooked tomato sauce and let simmer for 5-6 minutes.

Before serving add the feta cheese .feta-primary-image

 

Octopus stew with baby onions and cinnamon Χταπόδι στιφάδο

As Greece is surrounded by sea from three sides seafood is a very common dish on the table.

Octopus, cuttlefish, squid, prawns, crayfish and many other kind of seafood are present  at lenten table.

One of the most popular is the octopus ”stifado”Oktopus-Stifado (stew)

The octopus is cooked in fresh tomato with small onions, cinnamon, cloves and bay leaves
Eventually the octopus becomes very tender  and onions are just dreamy.

This is a dish that truly honors the Greek kitchen

Ingredients

1 kg octopus  in large pieces

1 kg of baby red onions

20 ml of vinegar

2 cinnamon sticks

5 cloves

3-4 bay leaves

some garlic(2 pieces )

1 tablespoon tomato paste

1 kg fresh chopped tomatoes

1 teaspoon sugar

60 ml white wine

150 ml virgin olive oil

Use a wide casserole.

Heat olive oil and saute  the onions until golden brown.

Remove onions and put at the hot oil the pieces of octopus.

Pieces will shrink and a lot of juice will be released.

Pour wine and vinegar and let boil for 3 -4 minutes.

Add 1 glass of water and put the spices and onions in. add salt and pepper , tomato and tomato paste and let simmer in very low heat.

Even better if you put the food in the oven covered let cook for at least 2 hours.

When it is ready  it octopus will be very tenter and shoud have a thick sauce without a lot of water and the oil will come to surface

Καθώς η Ελλάδα περικλείεται απο θάλασσα απο τρεις πλευρές τα θαλλασινά είναι ενα πολύ συχνό έδεσμα στο τραπέζι .

Χταπόδια, σουπιές, καλαμάρια, γαρίδες , καραβίδες και πάρα πολλά ακόμα έχουν την τιμητική τους στο νηστίσιμο τραπέζι.

Ενα απο τα πιο δημοφιλή είναι το χταπόδι στιφάδο.

Το χταπόδι μαγειρεύεται μέσα σε φρέσκια ντομάτα μαζί με μικρά κρεμμύδια , κανέλα, γαρύφαλα και δαφνόφυλλα
Τελικά το χταπόδι αποκτά μια πολύ τρυφερή υφή και τα κρεμμύδια γίνονται απλά ονειρικά.

Πρόκειται για ενα πιάτο που πραγματικά τιμά την Ελληνική κουζίνα

Για να το ετοιμάσετε θα χρειαστείτε

1 kg χταπόδι κομμένο σε μεγάλα κομμάτια

1 kg κρεμμυδάκια στιφάδο

20 ml ξύδι

2 ξυλαράκια κανέλα

5 γαρύφαλα

3-4 δαφνόφυλλα

2 δόντια σκόρδο

1 κουταλιά σούπας τοματοπελτέ

1 kg φρέσκια ντομάτα τριμένη

1 κουταλιά γλυκού ζάχαρη

60 λευκό κρασί

150 ml ελαιόλαδο

Χρησιμοποιήστε φαρδιά και σχετικά ρηχή κατσαρόλα

Βάλετε το λάδι να κάψει και σωτάρετε τα κρεμμύδια μέχρι να πάρουν χρώμα

Αφαιρέστε τα κρεμμύδια και προσθέστε τα κομμάτια του χτεποδιού.

Το χταπόδι θα χάσει αρκετό απο τον όγκο του και θα βγάλει αρκετά υγρά.

Προσθέστε το ξύδι και το κρασί και αφήστε να πάρει μια βράση για 3-4 λεπτά

Προσθέστε την ντομάτα, τον πελτέ τα μπαχαρικά και το σκόρδο

Αλατοπιπερώστε και αφήστε το να βράσει σε πολύ χαμηλή φωτιά για περίπου 2 ώρες, μισοσκεπασμένο.

Οταν είναι έτοιμο η σάλτσα δεν θα πρέπει να είναι νερουλή, το λάδι απο το φαγητό θα έχει ανέβει στην επιφάνεις και το χταπόδι θα έιναι πολύ τρυφερό.

μπορείτε να βάλετε την κατσαρόλα στο φούρνο  σκεπασμένη και να την αφήσετε μέχρι να γίνει το φαγητό.

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