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!
 

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!

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!

Marinated Shrimp With Champagne Beurre Blanc

Ingredients:

For the Sauce:

2 cups champagne or 2 cups other dry sparkling wine
1/3 cup shallot, finely chopped 
2 tablespoons champagne vinegar or 2 tablespoons other white wine vinegar
1/4 teaspoon whole black peppercorn

For the Shrimp:

1 cup champagne or 1 cup other dry sparkling wine
1/4 cup extra virgin olive oil
3 tablespoons shallots, minced
1/2 teaspoon fresh ground black pepper
24 uncooked jumbo shrimp, peeled with tail left intact, deveined
1 tablespoon fresh chives, minced
1 tablespoon fresh tarragon, minced
1 tablespoon fresh parsley, minced
Vegetable oil cooking spray
1 cup chilled unsalted butter, cut into 16 pieces

How to cook:

To prepare the sauce; combine champagne, shallots, vinegar, and peppercorns in a saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. Cover it up and let it wait at least 4 hours in room temperature. 

To prepare the shrimp; combine champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally.

Mix chives, tarragon, and parsley in small bowl. Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper. Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve. Kali oreksi!

Crab Pie

 

This is a difficult one to cook. Are you ready?

Ingredients:

100 grams plain flour, plus extra for rolling

100 grams wholemeal flour

125 grams cold butter, cubed

1 free-range egg, beaten

 

For the filling:

 

Knob of butter

2 medium leeks, trimmed, sliced thinly

50 grams butter

300 ml half-fat crème fraîche

3 free-range eggs, beaten

100 grams fresh brown crab meat

Pinch of sea salt

100 grams white crab meat

50 grams cheddar, finely grated

Freshly ground black pepper

 

How to cook:

 

Preheat the oven to 200C.

For the pastry, pulse the flours and butter in a food processor until the mixture resembles fine breadcrumbs. While the food processor working, add the egg in a thin stream and blend until the mixture begins to form a ball. Roll the pastry into a circle on a floured work surface and use it to line a 23 cm loose-based fluted tart tin. Press the pastry with your fingertips firmly into the base and sides. Put it in the fridge for 30 minutes.

 

Line the pastry with a large sheet of crumpled baking parchment and half fill with baking beans. Bake the tart case for 25 minutes. Remove the beans and return the tart to the oven for 10 minutes more. Remove from the oven and reduce the oven to 180C.

 

For the filling, melt the butter in a pan. Add the leeks and fry gently for 3 minutes, stirring until just softened. Remove from the heat and set aside.

 

Put the eggs in a large jug and beat lightly with a whisk. Stir in the crème fraîche, season with salt and freshly ground black pepper. Beat together with a wooden spoon until thoroughly combined. Stir in the crab meat.

 

Scatter the leeks over the pastry case and dot the white crab meat around them. Pour over the crème friache mixture and sprinkle with the cheese. Cook on the baking tray for 25 minutes and just set.

 

Remove the quiche from the oven and leave to cool in the tin for 15 minutes before removing.

 

Kali oreksi!

 

 

 

Rice Stuffed Mussels

Rice stuffed mussels can be found on streets in Turkey. When i first ate, i thought why not? Very good taste and different than the style we have in Greece. Try it!

Ingredients:

40 mussels
1/3 cup hot water
Olive oil, to glaze

Filling:

3/4 cup rice, washed and drained
2 medium-size onions, chopped
2 tablespoon currants
2 tablespoon pine nuts
1 teaspoon dry mint or fresh mint, chopped
2 tablespoon dill, chopped
1/4 cup extra virgin olive oil
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup water

How to cook:

Saute the onions with the olive oil for 10 minutes in a pot at medium-low heat. Then, add the rice, sugar and salt, stir. Cover and cook at very low heat until the rice looks see-through. Add the nuts, currants, mint, dill and 1/2 cup water. Stir occasionally at low heat. Cook until all the water evaporates and put them aside.

In the meantime, clean the mussels, scraping with a knife. Half open the round part of the shells; and with a knife, cut out the beards. Stuff the empty half of the shells with the rice filling and close up. Place the shells in a large pot with 1/3 cup water. Place a small plate upside down over the shells. Simmer for 25 minutes until the water is absorbed.

Let it cool down first, brush with a little olive oil. Then, place them on a serving dish. Serve the Stuffed Mussels chilled or at room temperature with lemon wedges. Kali oreksi! Or should i say "Afiyet olsun" :))

Stuffed Mackerels

Ingredients:

2 mackerel (frozen)
5 tablespoon flour, all purpose
1/2 cup sunflower oil
Stuffing:4 tablespoon extra virgin olive oil
1 small onion, chopped
2 teaspoon pine nuts
Fish meat (inside of the mackerels)
2 teaspoon currants
3 stalk of parsley, chopped
2 stalk of dill, chopped
Pinch of cinnamon
Salt
Pepper

How to cook:

First, cut the mackerel's head and discard. Slightly rub the fish with palm of your hand, so that the meat and the bone should separate from the skin. Unplug the bone from the top. Push the meat and bone outward from the tail. Discard the guts. Separate and discard the bones from the fish meat. Finely chop the meat portion.

To prepare the stuffing; saute the onion and pine nuts with olive oil for 3 minutes. Add the rest of the filling into the pot. Turn the heat of when the fish meat is cooked. It takes only 3 minutes. Set aside.
Stuff the skin of mackerel with the filling by using a teaspoon. The skin may burst during frying. To prevent this, tie the mackerel at three points with the string.

Here, you have 2 option. You will either grill them or fry them. If you chooese to grill them, just cover them with olive oil and grill. If you want to fry them, dust the fishes with the flour. Heat up the sun flower oil in frying pan. Fry each side, turn them gently. Place on a paper towel to soak up any extra oil. You will love the taste. 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!

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!

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!

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!

Ouzo Marinated Shrimp Souvlaki

Ingredients:

1 large tomato, peeled and seeded

 1 cup extra virgin olive oil

 4 tablespoon fresh basil leaves, minced

 2 garlic cloves, minced

 Grated zest of 1 lemon

 3 tablespoon ouzo

 2 tablespoon red wine vinegar

 Pinch of cayenne

900 grams shrimp, deveined and shelled

Parsley to serve

How to cook:

Chop the tomato and puree in a food processor. Combine the tomato with the olive oil, basil, garlic, lemon zest, ouzo, and vinegar. Mix in the cayenne, to taste.

Toss the shrimp in the marinade and let stand, covered and refrigerated, for one hour.

Preheat the grill or barbecue.

Divide the shrimp evenly among six or eight skewers. If using wooden skewers, soak them first in water to prevent them from burning.

Grill the shrimp for 3-5 minutes, turning to cook on both sides. When the shrimp are bright pink, remove and serve. Kali oreksi!

Shrimp Tacos

Ingredients:

2 tablespoons olive oil

1 lime, juiced and grated

1 teaspoon cumin

450 grams large shrimp, peeled and deveined

6 flour tortillas, heated according to package direction

Salad (lettuce, rocket, tomato, etc. Whatever you like)

Salt and pepper

How to cook:

Mix olive oil, lime juice, peel, and cumin in a bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.

Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives. Kali oreksi!