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!

 

 

 

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!

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!

 

 

 

 

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!

Saganaki

My wife's favorite!

Ingredients:
50 grams butter
60 ml olive oil
300 grams feta (or kefalotiri)
A large bowl of iced water
Flour, seasoned with salt and black pepper for coating the cheese

How to cook:

Heat the butter and oil together in a frying pan. Meanwhile cut the feta up to narrow fingers and put them in a bowl of iced water for several seconds. This will make the flour stick to the cheese and help to form the crust.

Put the cheese in the seasoned flour and fry until crisp and golden. The cheese will be melting inside. You have to eat it while hot. Kali oreksi!

Shrimp Stuffed Artichokes

Ingredients:

4 Artichokes, peeled, cleaned
1/4 cup water
2 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon sugar
Salt

For the filling:

150 gr medium sized shrimp, frozen, peeled and de-veined, thawed
12 bottom mushrooms, brushed, cut in halves
2 tablespoons extra virgin olive oil
1/2 cubanelle pepper, cut in bite sizes
1/2 cup diced tomato
1-2 garlic cloves, chopped

How to cook:

Place the artichokes in a shallow pan. Add the water, olive oil, sugar and salt. Cover the lid and cook over medium heat until the artichokes are tender.

At the same time saute the cubanelle peppers with olive oil for 3 minutes in a pan. Add the garlic, tomato and salt. Cook for 10 minutes with lid on over low heat. Add the mushrooms and cook for another 5 more minutes. Throw in the shrimps, stir and turn the heat off.

Place the cooked artichokes in an oven dish. Arrange the filling over the tops of each. Sprinkle some grated mozzarella cheese all over.

Preheat the oven to 200 degrees. Place the dish on middle rack of the oven and cook until the cheese melts. Kali oreksi!

Asparagus Salad With Mushrooms

Ingredients:

1 bunch asparagus, cut off and discard the thick end about 2 cm, peel, cut in 2 cm long chunks
1 cup mushrooms, brushed, cut
50 ml extra virgin olive oil
2 garlic cloves, chopped
3 tablespoon water
1/2 lemon zest
Salt
Pepper

How to cook:

Saute the mushroom with salt and olive oil for 3 minutes in a skalet. Add in the garlic and saute until the smell of garlic comes out. Then add the asparagus and water. Cook for 15 minutes. Turn the heat off. Sprinkle salt, pepper and lemon zest on top and pour the remaining olive oil, then toss. Let it cool down and place on a service plate. Kali oreksi!

Aubergine Salad

Ingredients:

1 eggplant
2 garlic cloves, smashed
1 tomato, diced
1 tablespoon extra virgin olive oil
2 tablespoon yogurt
2 tablespoon lemon juice
Salt
Pepper
Parsley

How to cook:

Place the aubergines on an oven tray and roast for about 35 minutes on broil. Alternatively, you can barbecue it until softened. Then peel it, remove any seeds and place in 2 cups of water with 1/2 lemon juice. Leave in for about 10-15 minutes. After draining, cut into small pieces with a knife. Add the rest of the ingredients and mix with a spoon. You can also add parsley to season. 

Quick & Easy Aubergine Pizza With Greek Feta

Ingredients:

4 pitta breads

330 grams roasted aubergines

100 grams feta cheese, crumbled

Mint leaves, chopped

How to prepare:

Toast the pitta breads in batches until lightly golden. Drain the aubergines, reserving some of the oil, and whizz half in a food processor until smooth.

Spread aubergine paste over each pitta. On top, you can put the remaining aubergine slices and also do not forget to scatter on feta.  Sprinkle over mint, put the reserved oil. Kali oreksi!

Halloumi Stuffed Red Pepper

Ingredients:

4 red peppers
200 grams block halloumi cheese, sliced into 4
1 red chilli, finely chopped
1 teaspoon dried oregano
4 black olives, cut into slivers
1 lemon, zest and juice

How to cook:

Halloumi is a kind of cheese (salty one) from Cyprus. I like it a lot. Especially when we make breakfast with my wife on Sundays. I just grill it and eat with fried eggs. 

Grill the red peppers until they begin to soften. Open out each red pepper by making a cut down one side and trim the tops and bottoms off so you end up with a strip. Put a slice of halloumi in the center of each strip. Sprinkle over some lemon zest and juice, divide the chilli, oregano and olive between them, then roll the red pepper around the halloumi. It doesn't matter if the cheese sticks out at each end. Tie the rolls with some kitchen string that you have soaked in water and press down with the palm of your hand so they flatten slightly. Grill the red peppers on both sides for 5 minutes. Kali oreksi!

Greek Tzatziki

Ingredients:

200g Greek-style natural yoghurt
1 cucumber, grated
1 garlic clove, crushed
Olive oil
Fresh mint leaves, to serve

How to prepare:

Combine yoghurt, cucumber, garlic and olive oil  in a small bowl. Season with salt and pepper to taste. Cover and place in the fridge for 10 minutes to infuse. Serve with pita triangles and mint leaves.

Feta Stuffed Zucchini Rolls

Ingredients:

5 large zucchini, cut in thin slices, lenghways
100gram feta
2 tablespoons fresh mint, finely chopped
1 chilli, finely chopped
fresh rocket
juice of ½ lemon
salt & pepper

How to prepare:

Brush the zucchini slices with olive oil and grill in a pan until. Remove and allow to cool slightly. Mix feta, mint and chilli in a food processor and blend. Spread the feta mixture on the grilled zucchini slices, followed by a piece of fresh rocket and roll up. Kali oreksi!

Feta Stuffed Jalapeno Poppers

Feta is a kind of Greek cheese. It is like white cheese. You can use different kinds of cheese, but with this one I am going to use feta. 

Ingredients:

12 jalapenos, halved; pith and  do not forget to remove the seeds

300 grams feta

60 grams cream cheese

3 tablespoons honey, plus more for drizzling

Pinch of salt

How to cook:

Preheat oven to 400 and line a baking sheet with foil. Cut peppers in half lengthwise and remove the pith and seeds. Place the peppers onto the baking sheet. Mix feta and cream cheese in a bowl and put in microwave for 20-30 seconds, until softened. Add honey and salt and stir until combined. Transfer the mixture to the bottom corner of a large zip-top bag, snip the corner off, and pipe the filling into the peppers. Bake for 10 minutes and then turn the broiler on for 1-2 minutes. Remove from the oven and let cool a few minutes.  Transfer the peppers to a platter, lightly drizzle a little honey over the peppers. Kali oreksi!

Roasted Asparagus With Parmesan

Ingredients:

Bunch of Asparagus

Salt

Pepper

Lemon Zest – ½ a lemon

Olive Oil

Parmesan Cheese

How to cook:

This is also very simple like the roasted zucchini with parmesan. Preheat the oven to 350. Trim the ends of the asparagus – place into large bowl. Put oil over asparagus (1-2 tablespoons), you have to make sure that they are covered in oil.  Season with salt and pepper. Add lemon zest and mix well.  Spread asparagus onto a cookie sheet covered in parchment paper. Bake for 10 minutes. Sprinkle 1/4 cup of parmesan cheese. Bake until cheese is melted and starting to brown. Kali oreksi.

Zucchini Roasted With Parmesan

Ingredients:

2 zucchini – cut into 4ths – length wise

1 tablespoon olive oilsalt

garlic powder

black pepper

1⁄3 cup parmesan cheese

How to cook: 

This is very easy to cook. I try to have this appetizer when I have guests at home and also my wife likes it very much. Preheat oven to 400. Lay zucchini on a cookie sheet covered with parchment paper. Brush olive oil on each and sprinkle: salt, pepper, garlic powder. Top with cheese. Bake for 15 minutes or until zucchini is tender and cheese is browned.

Bruschetta

Ingredients:

4 tablespoons olive oil
5 cloves garlic, minced
Cherry tomatoes
Yellow grape tomatoes
1 tablespoons balsamic vinegar
Fresh basil leaves
Salt
Freshly ground black pepper
1 whole baguette
Some butter

How to prepare:

Add the olive oil in a skillet, heat it up a little, add the garlic and stir until they are golden brown and pour them into a bowl. Add the tomatoes, balsamic, salt, pepper and basil. Cover and put it into refrigerator for 1-2 hours. 
Cut the baguette. Melt 4 tablespoons of butter and put the bread inside to be grilled. Cook until golden brown. After you put your mixture over the slice of your bread, your bruschettta is ready. Kali oreksi.