Spinach Soufflé

Ingredients:

500 grams baby leaf spinach, washed well
Sea salt and black pepper
3 tablespoons olive oil
1 banana shallot, finely chopped
2 garlic cloves, finely crushed
40 grams plain flour
A pinch of cayenne pepper
250 ml. semi-skimmed milk
200 grams soft goat's cheese
2 tablespoons Parmesan, finely grated
4 large eggs

How to cook:

Heat the oven to 200 C. Brush 8 ramekins with very soft butter. Set them on a baking tray, chill for 15 minutes, then repeat with another coating of butter.

Set a large pan over medium heat. When hot, add the spinach and the seasoning. Stir for a few minutes, until the leaves are softened. You can also add a tiny splash of water if necessary. Cool slightly, then wrap the spinach in a clean towel and squeeze out the excess moisture. Chop finely and set aside.

Heat the olive oil in a medium pan. Add the shallot and garlic. Stir for 5 minutes until soft. Add the flour and cayenne pepper and stir over low heat for 4 more minutes. Whisk in the milk. Simmer and stir for a few more minutes until it becomes thick. Transfer to a large bowl and cool slightly.

Crumble the goat's cheese into the mixture, add Parmesan and a little seasoning and stir to combine. Mix in the chopped spinach and egg yolks. Set aside.

Beat the egg whites in a clean bowl with an electric whisk to firm peaks. Then fold into the spinach and cheese mixture until just combined. Spoon into the prepared ramekins and tap on the work surface to get rid of any large air pockets. Run the tip of a small knife around the edge of each one. Bake for 15 minutes until golden brown top. Serve immediately. Kali oreksi!

Crab Dip

Ingredients:

6 tablespoons cream cheese

1/2 cup mayonnaise
7 1/2 ounces canned crabmeat, drained
4 tablespoons minced onion
1 tablespoon lemon juice
1/2 teaspoon hot pepper sauce

How to cook:

Preheat oven to 175 degrees C. Beat cream cheese and mayonnaise until smooth. Stir in the crabmeat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with cooking spray. Bake at 175 degrees C for 20 minutes. Serve with crackers, potato chips or tortilla chips. Kali oreksi!
 

King Crab Tartlets

Ingredients:

2 packages refrigerated biscuit dough
1 package cream cheese, softened
1 can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons Parmesan cheese, grated
1/2 cup Cheddar cheese, shredded
2 tablespoons thinly sliced green onion
1 teaspoon Worcestershire sauce
1 pinch paprika

How to cook:

Preheat oven to 190 degrees C. Lightly grease 12 tartlet pans. Divide rolls in half and press into the prepared tartlet pans. Set aside.
Combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce in a bowl. Add 1 teaspoon of mixture into tarts and garnish with paprika. Bake for 15-20 minutes. Kali oreksi!

 

 

 

Halibut with Spinach

Ingredients:

2 sets of halibut fillets, washed with cold water
3 tablespoons olive oil

500 g spinach, roots cut off, washed several times, kept in cold water with vinegar, drained
 3 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 large tomato, peeled, diced
Salt
Pepper

Lemon Butter Sauce:

2 tablespoon butter
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes
How to cook:

Fry the fish with olive oil (each side for 5 minutes) in a pan (if you want on grill)

Saute the onion in a pot with olive oil until the colour of the onions turns to light brown. Add the spinach, tomatoes, salt and pepper. Cook for 5 minutes at medium-low heat. Turn the heat off. Arrange on a serving platter.

Place the cooked fish over the top. Heat up the butter in a small pan, add in the lemon juice and red pepper flakes and then turn the heat off.  Drizzle all over the fish. Serve while still warm. Kali oreksi!

Kolokithokeftedes (Zucchini Balls)

 

Ingredients:

 

1 medium size zucchini, washed
1/2 cup crumbled feta cheese
2-3 green onions, chopped
1/2 cup parsley, chopped
1/2 cup fresh dill weed, chopped
1 tablespoon flour
2-3 garlic cloves, chopped
1 egg
1 teaspoon baking powder
Black pepper

 

How to cook:

 First grate zucchini and then squeeze with your hands to get the water out. Then add all the ingredients above, with the egg going in last. Mix with a wooden spoon.

Pour some sunflower oil in a large skillet, about 1 cm deep. When the oil warms up, take a lump of the mixture with a spoon and put in the skillet. Fry each side approximately 3 minutes at medium-high heat. When done, put the pieces on a plate with a paper towel to soak up extra oil.

Serve with a bit of caciki on top of each piece. Kali oreksi!

Roasted Red Bell Peppers with Anchovies

Ingredients:

Red bell peppers, roasted
Canned anchovies
Parsley, finely chopped

Dressing:

Extra virgin olive oil
Lemon juice
How to prepare:

Place the roasted peppers in a serving dish. Arrange the anchovies on them. Garnish with chopped parsley (if you like of course), drizzle some olive oil and lemon juice, serve.

Roasted Red Pepper:

 Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to grill and heat it up. Place the red peppers on an oven tray and place in the oven. Roast them for 15 minutes. Leave them in a paper or plastic bag for 10 minutes to peel off the skin easily. Alternatively, you can barbecue it until softened. Just place the red peppers out side facing down on the barbecue.

Kali oreksi!

Oven Baked Shrimp

Ingredients:

250 grams shrimp, cooked, de-veined and peeled
1 tablespoon butter
1 medium onion, sliced
1 cubanelle pepper, cut in small cubes
2 garlic cloves, chopped
1 large tomato, diced
Crushed pepper
Salt
Pepper
1 tablespoon extra virgin olive oil

How to cook:

Saute the onion with butter and salt for 4 minutes in a pan. Add in the cubanelle peppers and cook for 4 more minutes over medium heat. Add the garlic and cook until the smell of garlic comes out. Add diced tomatoes and shrimp. Cook until the tomatoes are softened over a little bit over medium heat.

Place the dish in a flat earthenware pot. Season it with pepper and crushed pepper, drizzle olive oil all over it.

Set the oven to grill. Place the pot on the top rack and cook for 6 minutes. Before you serve, taste with parsley. Kali oreksi!