Beef Stew

Ingredients:

900 grams cubed beef stew meat

3 tablespoons vegetable oil

4 cubes beef bouillon, crumbled

4 cups water

1 teaspoon dried rosemary

1 teaspoon dried parsley

1/2 teaspoon ground black pepper

3 large potatoes, peeled and cubed

4 carrots, cut into pieces

4 stalks celery, cut into pieces

1 large onion, chopped

2 teaspoons cornstarch

2 teaspoons cold water

How to cook:

In a large pot, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more. Kali oreksi!

Fig Cheesecake

Ingredients:

Crust:
1 cup graham cracker crumbs (or wholewheat or oatmeal or ginger cookies)
2 tablespoon sugar
2-3 tablespoon butter, melted

Filling:
4 eggs, room temperature (they should be in room temperature, it is very important)
3/4 cup sugar
3/4 cup cream 35%
300 grams labne cheese*
300 grams creamy yogurt, room temperature
2 tablespoons corn starch

Topping:
Fresh figs, rinsed with cold water, chilled

How to cook:

Put parchment paper inside a 22 cm pan (spring form) and pre-heat the oven to 160°C.

Mix the crumbs, sugar and butter in a bowl until well moistened; press onto bottom of pan, put in the freezer.

Meanwhile; in the bowl of a stand mixer, whisk the eggs with sugar. Then add the rest of the ingredients, mix until smooth on low speed. Pour it over the crust.

Bake it for an hour. Allow the cake to sit at room temperature for an hour before chilling. Cover with plastic wrap. It is essential to chill overnight.

Gently run a knife around the edge of the cheesecake before removing spring-form ring.

Arrange the fig slices on top. Brush with the apricot jam if you like. Cut into slices and serve. Kali oreksi!

Fried Tomatoes

Ingredients:

4 large green tomatoes

2 eggs

1/2 cup milk

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup bread crumbs

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

1 quart vegetable oil for frying

How to cook:

Slice the tomatoes. Discard the ends.Whisk eggs and milk together in a bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

In a large skillet, pour vegetable oil and heat over a medium heat. Place tomatoes into the frying pan. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels. You can serve with fresh thyme. Kali oreksi!

 

 

 

 

Yoghurt Soup

Ingredients:

1/4 cup bulgur, small or medium or large grain
1 cup yogurt
1-2 fresh mint leaves, sliced
Salt

Garnish:
Cumin
Green part of spring onions, chopped
Extra virgin olive oil

Wash and drain the bulgur, soak into the boiling water in the bowl. When the bulgur grains are expanded, drain. Let it cool down. Then mix it with yogurt, mint and salt. Keep it in the fridge.

If you like, add a couple of ice cubes or a little bit of water into it before serving. Drizzle the olive oil and sprinkle some cumin and the green part of the spring onions on the top. Kali oreksi!

Hot Chicken Thighs

Ingredients:

6 chicken thighs, bones removed

For the sauce

225 grams onions, quartered

1-1½ scotch bonnet or other chillies according to taste, halved and seeded

50 grams root ginger, peeled and chopped roughly

½ teaspoon ground allspice

small bunch fresh thyme

1 teaspoon freshly ground black pepper

120 ml white wine vinegar

120 ml dark soy sauce

How to cook:

Put all the ingredients in a food processor and mix until smooth. Place the chicken in a large ball, pour over the sauce, cover and leave to marinate in the fridge overnight.

Grill the chicken for 30 minutes, basting now and then with the leftover sauce. As it cooks, the thick sauce will go quite black in places, but don't worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath. Take them in a plate and taste with parsley.

You can serve with rice, potatoes or whatever you like :) Kali oreksi!

Salmon Cakes

 

 

Ingredients:

 

400 grams skinless salmon fillet, chopped

300 grams cooked broccoli florets
2 onions, finely chopped
Small bunch fresh dill, chopped
2 lemons, zest only
100 grams breadcrumbs
Sea salt and freshly ground black pepper
½ small bunch fresh parsley, chopped
50 grams plain flour
2 eggs, beaten
Virgin olive oil
Lemon wedges, to serve

How to cook:

Put the salmon into a food processor with the cooked broccoli florets and mix. Tip into a bowl and add the spring onions, dill and the zest of one lemon. Season with salt and pepper and mix. Divide the mixture into eight equal-sized balls and shape into fish cakes using your hands. Place on a tray lined with parchment or greaseproof paper and cover with cling film. Leave in the fridge to chill for 30 minutes to firm up.
Preheat the oven to 220C. Combine the remaining lemon zest with the breadcrumbs, a pinch of salt and pepper and the parsley and pour into a shallow dish. Prepare a plate of the flour and a shallow dish with the eggs.
Coat the fish cakes in flour, shake off any excess flour and then dip in the beaten eggs. Roll each fishcake in the breadcrumbs until coated on all sides and then put them into a baking tray.
Spray the fishcakes with a little virgin olive oil and then bake for 15-20 minutes.
Serve with lemon wedges. Kali oreksi!

Penne With Anchovies and Broccoli

Ingredients:

400 grams penne

50 grams tin anchovies in olive oil, oil reserved

2 garlic cloves, finely sliced

1 teaspoon chilli flakes

1 head of  broccoli (about 350 grams) chopped into very small florets
Salt and black pepper

How to cook:

Cook the pasta in boiling water. About 8 minutes, or packet instructions.
Heat a large frying pan. Pour 1½ tablespoons of the anchovy oil into the pan and when it becomes hot, add the anchovies and the garlic, breaking the anchovies up with a wooden spoon as they cook. Cook gently until the anchovies have melted into a paste. Add the chilli flakes and mix well. Reduce the heat to low until the pasta is ready.
When the pasta is two minutes away from being ready, add the broccoli to the pan with the pasta. Continue to cook for two minutes and then drain, reserving a cup of the cooking water. Tip the pasta and broccoli into the pan with the anchovies and stir well to coat everything in the anchovy sauce. If the anchovies are too thick or the pasta a little sticky, then add a dash of the pasta water, stir and continue to add until all the pasta is coated with the sauce. Kali oreksi!
 

Feta Stuffed Zucchini Flowers

 

Ingredients:

10 Zucchini Flowers

Filling:

3 cups feta cheese, crushed
2 fresh mint leaves, cut in julienne
1 green onion, only white part
1 teaspoon lemon zest
1 pinch red pepper
Salt
Pepper

3 tablespoon all purpose flour
1 large egg, whisked with 1 tablespoon water
Sunflower oil to fry
How to cook:

Gently soak all the flowers into the cold water. Remove and dry on paper towel.

Mix all the filling ingredients. Gently open flower, remove the pistil by snipping it off. Do not to tear the petals open and place 1 teaspoon filling. Then, gently twist and close the flowers.

Pour the sunflower oil in a frying pan and heat it up. Place the flour on a plate. Beat the egg with water in a bowl. First dip each one in the flour, then dip in the egg. Fry them until they're a light golden colour.

Afterwords, place on a paper towel to absorb any extra oil. Kali oreksi!

Turbot With Lemon-Butter Sauce

Ingredients:

2 turbot fillets
1 egg, whisked with 1 tablespoon milk
1/2 cup breadcrumbs
2 tablespoons butter + 2 tablespoons olive oil

Lemon Butter:

1 tablespoon butter, room temperature
1/2 lemon zest
1 tablespoon fresh green onion, finely chopped

Mix all the lemon butter ingredients. Place on a plastic wrap and give it a cylinder shape. Keep in the fridge for at least one hour.

Soak the fish into the plate with the egg mixture, then dip in the plate with the breadcrumbs. At the same time heat the butter and olive oil in the skillet. Fry each side until golden brown. Place on a paper towel to soak up any extra oil. Do not ever forget this step.

Put butter slices on the fish and serve with lemon wedges. Kali oreksi!

Tuna Casserole

Ingredients:

1 package egg noodles

2 onions

2 cups Cheddar cheese, shredded

2 cans tuna, drained

2 cans condensed cream of mushroom soup

1/2 can mushrooms, sliced

1 cupcrushed potato chips

How to cook:

Boil the salted water. Cook pasta in boiling water for 8 minutes and drain.

Preheat oven to 220 degrees C.

In a large bowl mix noodles, onion, 1 cup cheese,  tuna, soup and mushrooms. Transfer to a baking dish and top with potato chip crumbs and remaining 1 cup cheese.

Bake for 15 to 20 minutes in the preheated oven. Kali oreksi!

Sauteed Shrimp With Feta

Ingredients:

250 grams frozen, peeled and de-veined, thawed shrimp

2 tablespoons butter

1 medium onion, finely copped

1/2 teaspoon salt

Black pepper

2 garlic cloves, minced

1 pinch crushed pepper

1 cup diced tomato, in can

1/2 cup feta cheese, cut in bite size cubes

1/2 teaspoon oregano

Parsley, chopped

How to cook:

Saute the onion with butter and salt on medium heat. When the colour starts to turn, add the garlic. When the smell of garlic comes out, add tomato, black pepper and crushed pepper. Turn the heat down to low, put the lid on and cook for 20 minutes.

Add the shrimp, feta cheese and oregano, and cook more for  6 minutes, then turn the heat off. Place the dish on a service plate. Sprinkle parsley and lemon zest all over. Kali oreksi!

Salmon With Grape Molasses Syrup

Ingredients:

1 Salmon steak

2 tablespoon extra virgin olive oil

Grape Molasses Syrup:

1 tablespoon butter

2 tablespoon grape molasses

1 tablespoon lemon juice

Pinch of cayenne

How to cook:

Heat up the olive oil in the frying pan. Fry both sides of the salmon. Place on a service plate.

Prepare the sauce; wipe up the pan with paper towel. Melt the butter and add the grape molasses, pepper flakes and lemon juice, mix. Pour the grape molasses syrup over the salmon. You can serve with grilled asparagus.Kali oreksi!

Fish in Parchment Paper

Ingredients:

1 piece of fish you like, gutted, washed with cold water

Romaine leaf, parsley and dill stems

3 tablespoons extra virgin olive oil

Salt

Pepper

5-6 lemon slices

Filling:

1 medium size onion, sliced

1 medium size carrot, peeled, grated

3-5 garlic cloves, peeled, sliced

1 teaspoon lemon zest

1 teaspoon oregano

2 bay leaves

Salt

1 teaspoon peppercorn

How to cook:

Season the inside and outside of the fish with salt, pepper. Spread the olive oil all over the surface of the fish. Place the Romain leaf on a piece of parchment paper. Place the parsley and dill stems on it. Toss all the filling ingredients and fill the inside of the fish. Place the lemon slices on top. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place on the oven tray.

Preheat the oven to 230 C. Cook for 30 minutes. Then remove the tray out of the oven, wait 2-3 minutes and open up the parchment paper. Discard the bay leaves. Serve with the lemon wedges. Kali oreksi!

Scallop Souvlaki With Fennel

Ingredients:

2 1/2 tablespoons olive oil

Freshly squeezed lemon juice (2-3 lemons)

1 tablespoon anise-flavored liqueur

24 sea scallops, tough mussels removed

Salt and fresly ground pepper

1 bulb fennel, trimmed (reserving fronds for pasta sauce)

How to cook:

Heat grill to medium-high. Mix 2 tablespoons oil with the lemon juice and liqueur in a bowl. Add scallops and toss to coat. Slide scallops horizontally onto small skewers. Season with salt and pepper.

Place skewers on grill. Grill, rotating, until scallops are golden outside and just cooked through, 2 to 3 minutes. Remove from grill.

Cut fennel bulb in half lengthwise, and slice lengthwise again into 0.5 cm. thick pieces. Toss with remaining 1/2 tablespoon oil, and grill, turning, until fennel just wilts and starts to brown, about 5 minutes. Serve warm. Kali oreksi!

Salmon Burger

Ingredients:

400 grams salmon

1 egg white

1 tablespoon flour

2 teaspoon mustard

2 teaspoon finely grated lemon zest

½ red onion, chopped 

¼ teaspoon each sea salt flakes and freshly ground black pepper

For the dressing:

1/3 cup organic low-fat plain yoghurt

1 heaped tablespoon mint leaves, chopped 

1 heaped tablespoon dill, chopped 

Spritz of fresh lemon juice

Sea salt flakes and freshly ground black pepper

How to cook:

Chop the salmon and add to a bowl with the other pattie ingredients. Mix lightly using your hands. Heat one tablespoon of sunflower oil in a non-stick pan and cook the salmon patties for 1.5-2 minutes per side. so the outside is golden and the centre is still slightly pink. Combine the dressing ingredients. Assemble the burger with the cucumber slices first, then the salmon pattie and dressing and finally the watercress. Kali oreksi!

Coconut Shrimp With Beer

Ingredients:

1400 grams shrimp, peeled and deveined

3 cups flour

3 eggs

330 grams beer

225 grams coconut, shredded

1/4 cup flour

Peanut oil to fry

How to cook:

Mix the cup flour and the coconut in a shallow dish. Set aside. Heat a large skillet or wok with about peanut oil. Heat until 365 degrees. Rinse and pat dry the shrimp.

Whisk the eggs, flour and beer in a large bowl. Dip the shrimp into the batter, getting rid of the excess. Place the coated shrimp into the dish with the prepared coconut. Coat well on both sides. Place all coated shrimp in a single layer and refrigerate for 30 minutes. Place the shrimp into the hot oil and cook until golden brown. Flip and cook until the other side is golden as well. The whole process should take between 4 to 5 minutes. Kali oreksi!

Oysters With Champagne Sauce

Ingredients:

1/2 cup champagne or sparkling white wine

1 hallot, finely chopped

125ml (1/2 cup) thickened cream

Freshly ground white pepper

Rock salt, to serve

12  pieces of oyster, in the half shell

Fresh chives, chopped

How to cook:

Place the champagne and shallot in a saucepan and bring to the boil. Reduce heat to medium-low and simmer for 3-5 minutes (until reduced by half). Add the cream and season with white pepper. Simmer for 3-4 minutes (until reduced by half) and the sauce is thick and creamy.

Preheat grill on high. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture evenly among the oysters. Cook under grill for 1-2 minutes. Set aside for 2 minutes to cool slightly. Sprinkle with chives to serve. Kali oreksi!

Marinated Chicken Wings and Drumsticks

Ingredients:

6 chicken wings
6 chicken drumsticks

Ingredients for marinade:

2 tablespoons honey
1¼ in piece of fresh ginger, peeled and grated
1 garlic clove, crushed
1½ teaspoon Chinese five spice
2 teaspoon soy sauce
3 tablespoon orange marmalade
½ teaspoon grated orange zest
1 tablespoon sesame oil

How to cook:

Slash the chicken drumsticks three to four times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all of the marinade ingredients and pour over the chicken. Leave to marinate for at least 2 hours, or overnight.

Once it has marinated, place the chicken on the barbecue and cook for about 20 minutes, brushing with any marinade left in the dish as it cooks. If it's colouring too quickly, move to a cooler part of the barbecue to cook more gently. It's important you cook the chicken all the way through.

Kali oreksi!

 

 



 

Creamy Mussel Soup With Saffron

 

Ingredients:

1.5 kg mussels, well cleaned and rinsed
200 ml white wine
Fresh thyme
50 grams butter
2 shallots, chopped
4 garlic cloves, chopped (you can use one of them as whole)
1 leek, chopped
A pinch of saffron
250 grams fish stock
150 ml double cream
1 egg yolk
1 courgette, julienned
4 slices ciabatta bread
2 tablespoons extra virgin olive oil
4 tablespoons parsley, chopped

How to cook:

Heat a saucepan until hot. Add the mussels, white wine and cover the pan with its lid. Steam for 2-3 minutes, or until all of the mussels have opened. You ahve to keep in mind that you should discard any mussels that have not opened. Take them out from the saucepan and keep them in a bowl. You should reserve the cooking liquid.

Now it is time to discard the shells from the mussels and just let the flesh. Put them in the saucepan again and add halk of your butter. . When the butter is foaming, add the shallots, one chopped garlic clove and the leek and fry for 1-2 minutes. Add the saffron, stir well and continue to cook for 2-3 minutes more.Add the reserved cooking liquid and the fish stock. Stir well and bring the mixture to the boil, then reduce the heat and simmer for 2-3 minutes. Add three quarters of the mussels to the pan and stir carefully.Let the soup cool, then transfer to a food processor in batches and blend to a purée. Pass the blended mussel soup through a fine sieve and return the sieved liquid to the pan. Add the double cream then cook gently until heated through. Whisk in the egg yolk and cook for a further minute, or until the soup has thickened. Season to taste with salt and freshly ground black pepper. Heat a frying pan until medium hot, add the remaining butter and the courgettes and fry for 2-3 minutes. Season to taste with salt and freshly ground black pepper.

Heat a griddle pan until hot, rub the ciabatta bread with the olive oil then griddle for one minute on each side. Remove the bread and rub with the garlic clove. Mix the remaining chopped garlic clove and the parsley together in a bowl.

Garnish with the reserved mussels, ciabatta and a sprinkling of garlic parsley. Kali oreksi!

Courgette Soup

Ingredients:

60 ml extra virgin olive oil
1 tablespoon chopped garlic
Handful nasil leaves, chopped
Salt and ground white pepper, to taste
1 kg courgettes, cut lengthways into quarters then into 1cm in slices
750 ml chicken stock
60 ml single cream
handful parsley, chopped
50 grams freshly grated parmesan, plus extra to serve

To serve:

Crusty bread,

Ground black pepper

How to cook:

Heat the oil in a pan. Cook the garlic, basil, salt and courgette slowly for 10 minutes. Add white pepper to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat. Put three-quarters of the soup mixture into a food processor and blend until smooth. Return the mixture to the pan and stir in the cream, parsley and parmesan. To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread. Kali oreksi!