Makes about 2 cups:
8 Kalamata olives, pitted
1 garlic clove, peeled
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup fresh parsley
1/4 cup fresh basil leaves
2-4 tablespoons lemon juice
salt and pepper to taste
This dressing can be made in a blender or a food processor. I love making it in my Vitamix.
Just puree all of the ingredients until completely smooth. Taste and adjust seasoning if needed by adding more lemon juice or salt and pepper.
Store in the refrigerator. It stays fresh for about 1 week.
1/2 cup bulgur wheat, or quinoa
1 cup boiling water
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 bunch scallions, finely chopped (about 1 cup)
1 bunch parsley, finely chopped
1/4 cup mint, finely chopped
1 cucumber, diced
2-3 tomatoes, diced (or 1 pint grape tomatoes, halved)
1 teaspoon dried oregano
salt and freshly ground pepper to taste
Garnish: feta cheese (optional)
Place bulgur wheat in a bowl and pour the boiling water over it along with 1/4 cup lemon juice. Cover the bowl and let stand at least 15 minutes until the liquid is absorbed. Season with salt and allow to cool.
In a large bowl, combine all of herbs and vegetables. Toss in the cooked bulgur wheat.
Dress with the olive oil and lemon juice.
Season with salt and pepper.
Garnish with feta and serve alongside anything.
2 cups uncooked small pasta such as orecchiette, bow tie, or elbows
1 cup diced green bell pepper
1-2 cups cherry tomatoes, halved
1/4 cup or more sliced olives
1 cup crumbled feta cheese
1 (6 ounce jar) artichoke hearts
Cook the pasta al dente in salted boiling water. Drain and place in a large bowl.
Prepare the ladolemono dressing and set aside.
Drain the artichoke hearts and cut in half.
Combine all of the ingredients together and toss well with the dressing.
Taste and adjust seasoning if desired.
Serve immediately or chill in the refrigerator and serve cold.
Makes 6-8 servings:
1 medium onion, quartered
1 pound ground lamb
1 pound ground beef
4-5 garlic cloves
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon cumin powder
½ teaspoon ground black pepper
Equipment: 9 x 5 inch loaf pan
For the Sandwiches:
Crumbled feta cheese
Preheat oven to 325 degrees Fahrenheit, 163 degrees Celsius.
Place the garlic cloves in a food processor and pulse until very finely chopped.
Add onion and puree until smooth.
Add ground beef with all of the spices. Pulse until the mixture becomes like a paste. Scrape down the sides of the bowl in between pulses.
Place the mixture in a loaf pan. Compact it as much as possible.
Bake for 45 minutes till 1 hour.
Allow the pan to cool at room temperature completely. Refrigerate at least 2 hours before removing from the pan.
Remove from pan onto a cutting board. Using a sharp serrated knife, slice it thinly. Pour all of the pan juices over the slices along with any of the fat that has gelatinized. It adds so much flavor when heating it up for the sandwiches.
At this point the gyro slices can be placed in a freezer safe bag and frozen for future use.
To make the Gyro sandwiches, place a cast iron pan over medium heat and cook the gyro slices until they are browned on both sides.
Warm the pita bread slightly. Place some chopped lettuce, onion and tomato slices over the pita, the warm gyro slices and tzatziki sauce with crumbled feta. Serve immediately. Enjoy!
For the chocolate sponge cake:
8 large eggs, separated
1 and 1/4 cups sugar, separated
1 and 3/4 cup cake flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1 cup coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract
For the ganache:
6 ounces semi sweet chocolate
3/4 cup heavy whipping cream
For the chocolate syrup:
1 and 1/2 cups water
1 and 1/2 cups sugar
2 teaspoons cocoa powder
3/4 teaspoon instant coffee granules
For the raspberry whipped cream:
3 cups heavy whipping cream, cold
5 teaspoons powdered sugar
2 teaspoons pure vanilla extract
3 tablespoons raspberry jam
Preheat the oven to 325 degrees Fahrenheit, 163 degrees Celsius.
Line 2 (8 inch round) cake pans with parchment paper. Do not grease them.
Place the egg whites in a tabletop mixer with the whip attachment. Whip on high speed until they begin to raise in volume. Slowly stream in 1/4 cup of sugar and continue to whip until the egg whites are stiff. About 6 minutes.
Place the whipped egg whites into a large bowl and set aside.
Place the egg yolks, oil, vanilla extract and remaining cup of sugar in the mixing bowl and whisk until combined. Add coffee and whisk.
Sift together the cake flour, cocoa, baking powder and salt.
Add the sifted ingredients to the mixing bowl and whisk until combined.
Add 1/3 of the whipped egg whites to the chocolate mixture and whisk until combined.
Fold in the remaining egg whites carefully.
Evenly distribute the cake batter among the 3 prepared cake pans.
Bake 35-45 minutes or until a toothpick that is inserted in the center of the cake comes out clean.
Run a knife all around to release the cake and cool.
Once the cake is completely cooled they can be wrapped in plastic and stored in the freezer up to 1 month.
To make the chocolate soaking syrup, combine the sugar, coffee, cocoa and water in a saucepan. Bring to a boil while whisking frequently. Remove from heat and allow to come to room temperature.
To make the ganache, heat up the heavy whipping cream until it is scalding hot. Pour over chocolate and let it sit for 1 minute so that the chocolate softens and begins to melt. Whisk until smooth and shiny.
Now its time to make the raspberry whipped cream.
Combine the cream, powdered sugar, vanilla extract and raspberry jam in the bowl of a tabletop mixer.
Whisk beginning on low speed. Increase the speed slowly and continue to whisk until the mixture thickens and becomes the consistency of yogurt.
Place one of the cakes onto a cake stand and slice it into two layers carefully using a long serrated knife.
Set the second layer aside. Do the same with the two remaining cakes.
Pierce the cake layer with a fork all over and generously soak with the chocolate syrup.
Fill a pastry bag fitted with a star decorating tip with the raspberry whipped cream and form a ring around the border of the cake layer.
Place about 2 tablespoons of ganache in the center of the cake layer and spread. (You can put more ganache if desired)
Top with raspberry whipped cream over the ganache to fill in all the gaps. You can do this by creating rings with the pastry bag.
Place the other cake layer on top and repeat all the steps until you get to that final cake layer.
Pierce the cake layer and soak with chocolate syrup.
Pipe rosettes all around the top border of the cake. Fill the center with ganache.
Garnish with fresh raspberries.
Allow the cake to set in the refrigerator at least 2 hours before slicing. Slicing immediately will cause the entire cake to fall apart!!
Makes about 16 cups:
3 potatoes, washed and scrubbed well
3 carrots, washed and scrubbed well
4 celery stalks
1 bunch parsley
1 onion, peeled
4 garlic cloves, peeled
4 quarts of water
¼ teaspoon turmeric powder
Salt and freshly ground pepper, to taste
Place all of the veggies, salt, pepper, and turmeric in a stock pot. Bring to a boil.
Simmer with the lid on the pot for 30-40 minutes, until the vegetables are tender.
Strain the vegetables and adjust seasoning if needed.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!