Makes about 28 cookies:
4 egg whites
2 cups granulated sugar
¼ teaspoon salt
1 teaspoon pure almond extract
1 teaspoon orange blossom water
4 cups almond meal (blanched almond flour)
Optional garnish: 7 ounces semis-sweet or dark chocolate, melted
1 cup blanched sliced almonds
Preheat oven to 325 °F, 165 °C.
In a large mixing bowl whisk the egg whites on high speed until thick and stiff.
In a large mixing bowl combine the almond flour, salt, sugar, almond extract, and orange blossom water. Mix together until combined.
Fold the whipped egg whites into the almond flour mixture until a dough is formed.
Note:For a more dense, firm cookie, keep the dough very dense by adding up to 455 grams of almond flour to it. Dense cookie dough will not spread during baking. For a flatter cookie, allow the dough to be slightly looser.
Using a small ice cream scoop or 2 spoons, scoop walnut-sized pieces of dough onto baking trays lined with parchment paper.
Sprinkle some sliced almonds over the top of each cookie.
Bake on the center rack of the oven for 15 minutes. The cookies will be pale and slightly golden around the edges.
If baking 2 trays together, make sure to rotate the baking sheets from top to bottom halfway through baking.
Allow the cookies to cool completely.
If decorating with chocolate, spread some melted chocolate on the bottom of each cookie place the cookies chocolate-side up on the baking tray until they set. You may also place them in the freezer or refrigerator for 15-20 minutes or until the chocolate hardens.
2 ½ -3 pounds white fish (red snapper, cod, monkfish…) scaled, and intestines removed
7-8 cups water
2 potatoes cubed
1 small onion, chopped
2 carrots, chopped
2 celery stalks, chopped
10-15 black peppercorns
1/4 cup olive oil
Salt, to taste
½ cup rice
For the Egg-Lemon Sauce:
In a large pot, place the water, vegetables, fish, olive oil, peppercorns, and 1 teaspoon salt and bring to a boil. Reduce to a simmer and cover with the lid. Simmer for 20 minutes.
Using a slotted spoon, carefully transfer the cooked vegetables and fish onto a platter.
Strain the broth through a strainer to catch any fishbones. Rinse the pot.
Transfer the strained broth back into the pot and add the rice with half a teaspoon of salt. Bring to a boil. Cover the pot and reduce to a simmer and cook for 15 minutes or until the rice is fully cooked.
Carefully remove the bones and skin from the fish and discard them. Cut the fish into chunks and set aside in a bowl. Check the vegetables and remove any fish bones or skin from them.
To make the egg-lemon sauce, combine all of the ingredients in a small mixing bowl and whisk together until smooth. Add 1-2 cups of the hot soup broth to the lemon sauce and whisk well.
Add the fish chunks and as many of the cooked vegetables that you want back into the pot along with the egg-lemon sauce. Cook through over medium heat 3-4 minutes. The soup will continue to thicken as it sits.
Taste and adjust seasoning to suit your taste. Add more lemon juice if desired. Serve immediately with some toasted bread. Enjoy!
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1 (5 pound) boneless leg of lamb
3 pounds potatoes, quartered
For the stuffing:
For the marinade:
Preheat the oven to 350 °F, 180 °C.
Combine all of the marinade ingredients in a mixing bowl and whisk well to combine.
Place the lamb on a baking tray and open it up. Cut some slits through the thick parts of the meat.
Pour the marinade over the lamb and season both sides with salt and pepper. Set aside while the stuffing is made or cover with plastic wrap and refrigerate up to 12 hours.
Place a large pan over medium heat and toast the pine nuts until fragrant. About 5-7 minutes.
Put the toasted pine nuts into a large mixing bowl.
Combine the olive oil and scallions into the pan and cook until soft over medium heat. About 5 minutes. Add the grated garlic and heat through for a few seconds. Take care not to burn it.
Add the chopped spinach to the pan and cook until it wilts.
Place the spinach and scallion mixture into the mixing bowl and crumble the feta cheese into it. Fold in the mint and season with salt and pepper.
Spread the spinach stuffing over the lamb filling all of the cuts.
Roll up the lamb and tie with kitchen twine at one-inch intervals.
Place the quartered potatoes in a baking pan and pour about ¼ cup lemon juice over them. Season them with salt, pepper, and oregano.
Place the stuffed lamb in the center of the baking pan between the potatoes.
Pour the leftover marinade over the lamb and season with salt and pepper.
Cover with parchment paper then with aluminum foil.
Bake covered for 2 hours.
Remove pan from oven and uncover.
Raise the temperature to 425 °F and roast for about 30 minutes more or until golden.
Tip: Use an oven safe meat thermometer to cook the lamb to your liking. This recipe will produce a well-done lamb. Follow the temperature gage to cook to your liking.
Allow the meat to rest at least 15 minutes. Cut the twine and discard.
Slice and serve with a yogurt cucumber salad.
1 large English cucumber, chopped
2 cups yogurt
¼ cup sour cream
1 tablespoon finely chopped fresh mint
Salt and pepper to taste
Combine all of the ingredients together in a bowl and mix well. Keep refrigerated until ready to serve.
2 and ½ Russet (baking) potatoes, peeled and cubed
6 egg yolks at room temperature
6 tablespoons butter, melted
¼ cup sour cream
1 teaspoon salt, or to taste
1 tablespoon thyme leaves
Zest and juice of a lemon
Optional: white pepper, to taste, grated cheese such as Gruyere, Parmesan, Swiss, or Cheddar
Preheat oven to 425 °F, 220 °C.
Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until very soft.
Drain the potatoes and either pass them through a food mill, a ricer, or mash them until smooth.
Add melted butter, sour cream, and salt, lemon zest, and juice. Taste it and adjust the seasoning. Mix in the egg yolks and thyme.
Transfer the mixture into a pastry bag fitted with a large star tip or use a spoon and a fork.
Pipe mounds onto a baking tray lined with parchment paper.
Bake for 20 minutes.
Make ahead tips:Pipe portions onto a baking sheet and store in the refrigerator until ready to bake that same day or transfer to the freezer until firm. Store in freezer bags up to 3 days.
Makes 2 chickens:
2 whole chickens
3 pounds shallots, peeled
Inside each chicken cavity:
Preheat oven to 400°F, 200 °C.
Combine all of the red pepper sauce ingredients in a food processor and pulse until smooth. Taste and adjust seasoning if desired. Place 2 cups of the sauce in a bowl to stuff the chickens with and store the remaining sauce in a bowl in the refrigerator.
Place the shallots in a baking dish large enough to hold the chickens. Drizzle them with ¼ cup olive oil and season with some salt. Roast for 15 minutes while you prepare the chickens.
Combine all of the herb butter ingredients in a bowl and whisk them together to combine.
Season the cavity of each chicken with salt, cumin powder, and red pepper flakes, and add the garlic cloves.
Use your fingers or a spoon to carefully separate the skin from the chickens from the breast to create a pocket that will hold the red pepper sauce. Place a tablespoon of the herb butter under the skin of each breast. Spread it all around with your fingers.
Place ¾ cup – 1 cup of red pepper sauce under the skin of the chicken breasts. Spread around so that it can reach the thighs as well.
Tie the legs with butcher’s twine.
Remove the shallots from the oven and place the chickens in the pan along with them.
Pour the remaining herb butter over the chickens. Season with salt and pepper.
Reduce the oven temperature to 350 °F, 180 *C.
Roast the chickens (uncovered) for 1 and ½ to 2 hours or until the internal temperature reaches 165 °F. This usually takes 2 hours when roasting 2 chickens in one baking pan.
Allow the chickens to rest at least 15 minutes so that they stay juicy. Pour the pan juices in a gravy boat and serve alongside the chicken.
Serve with some toasted bread and more red pepper sauce.
This is definitely my favorite time of the year! Now until New Years my
favorite spices and flavors make their grand debut and are featured in almost
every holiday menu. Apples, pears, cranberries, oranges, cinnamon……. Can you
smell the warm delicious aroma?
Makes about 30 grape leaves:
1 pound cut up lamb shoulder (with bone)
16 ounces grape leaves from a jar, rinsed, drained, and stems removed
3/4 cup olive oil
1 pound ground lean beef
½ cup rice, uncooked
1 onion, finely chopped
4 cups water or chicken broth
½ cup chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon dried crushed oregano
1 teaspoon salt or to taste
freshly ground pepper to taste
1/4 cup freshly lemon juice
For the lemon sauce:
3 cups dolmades broth
¼ cup freshly squeezed lemon juice
2 egg yolks
1 and 1.2 tablespoons corn starch
Salt, to taste
¼ - ½ teaspoon dried dill
Combine the onion with ¼ cup olive oil in a pot and cook over medium heat until soft and golden. About 10 minutes.
Combine the ground beef, herbs, rice, salt and pepper in a large mixing bowl and mix well. Add the cooked onions and the oil that they were cooked in. Mix until combined.
Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.
Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.
Fold the stem end of leaf over the filling. Fold the sides over and roll up snugly but not too tight. The rice will expand while cooking.
Repeat with all of the remaining grape leaves until your filling is done.
Layer half of the small and torn grape leaves to create a bed for the dolmades in a pot.
Season the lamb on both sides with salt and pepper and place in the pot along with the grape leaves.
Place the dolmades seam side down and very close together over the bed of leaves. Season lightly with salt and pepper.
Pour the olive oil and lemon juice over the dolmades.
Place the remaining reserved small leaves over the dolmades.
Pour the water or chicken stock over the dolmades.
Place an inverted plate over the dolmades to weigh them down and to prevent them from moving around and opening while cooking.
Cover with lid and bring to a boil.
Reduce to a simmer and cook about 45 minutes or until tender.
Carefully strain the liquid out of the pot into a pitcher. There should be 3 cups of liquid. Add more water or chicken broth if there’s not enough. Place the broth in a saucepan and bring to a boil.
Combine the egg yolks, cornstarch, lemon juice, and dill in a small bowl and whisk together until smooth.
Add some of the hot broth to the eggs and whisk well to temper.
Add the egg mixture to the pot and whisk to combine. Bring to a boil and reduce to a simmer. Cook 2-3 minutes or until slightly thickened.
Either pour the sauce over the dolmades or pour some over them and serve the remaining sauce in a gravy boat alongside the dolmades with some lemon wedges.
1 pound giant butter or lima beans, soaked in water overnight
1 large onion, finely chopped
4 large garlic cloves, peeled
1/2 cup of olive oil
1 (28 ounce can of tomatoes) pureed in blender
2 teaspoons (or more) sea salt
1/2 teaspoon black pepper
2-3 teaspoons dried oregano
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
1 pound baby spinach leaves, washed and dried
3-4 roasted red or yellow peppers, from the jar
optional: 1-pound feta cheese
Place beans in a large pot covered with cold water and bring to a boil. Cook the beans about 35-40 minutes or until tender but not mushy. They will continue cooking in the oven. Strain the beans and place them in a 9x13inch baking dish.
Preheat the oven to 375 °F, 190 °C.
Combine onions, garlic cloves, and olive oil in a saucepan and cook over medium heat until soft and golden. About 15 minutes. Smash the garlic cloves with the back of a wooden spoon.
Add the tomato puree, salt, sugar, and spices to the pan and cook about 10-15 minutes or until the sauce thickens a bit.
Pour the sauce over the beans and mix well.
Fold in the chopped roasted peppers and taste. Season with more salt if desired.
Add the spinach leaves in 4-5 batches folding each batch gently until it wilts taking care not to mash the beans.
Bake uncovered for 50 minutes.
Remove the baking pan from the oven and crumble the feta over the beans. Return to the center rack of the oven and bake 10 more minutes.
During the final 5 minutes of baking turn on the top broiler to caramelize/char the top slightly. Keep an eye on it so that it does not burn.
Serve with toasted bread. Enjoy!
2 large zucchinis
2-3 tablespoons olive oil
¾ pound lean ground beef
1 small onion finely chopped
1 garlic clove minced
¼ cup Arborio rice
½ cup chopped fresh parsley
Freshly ground pepper
1 teaspoon dried oregano
2 medium potatoes peeled and quartered
4 cups chicken broth
For the Avgolemono Sauce:
2 egg yolks
¼ cup freshly squeezed lemon juice (juice of 1-2 lemons)
1 tablespoon corn starch
Salt, to taste
1 teaspoon chopped dill
Preheat the oven to 400 °F, 200°C.
If your zucchinis are very large, cut each one into 2 equal pieces. Then, cut each zucchini piece in half, lengthwise and scoop out the pulp leaving a ¼ inch border all around. Set the pulp aside in a bowl to use in the filling.
Place the zucchinis in a large baking dish.
Cook the onions and the garlic in the olive oil over medium low heat for about 10-15 minutes or until they are soft and golden.
Add the ground beef and zucchini pulp. Season with salt, pepper, and oregano. Cook over medium heat about 15 minutes or until the zucchini breaks down and the meat is cooked.
Taste and adjust seasoning.
Remove from heat and add rice along with chopped parsley and ¼ teaspoon salt. Mix well.
Season the potato wedges with some olive oil, salt, pepper, and oregano and add them to the baking dish.
Fill the zucchinis with the meat filling.
Pour 2 cups of the chicken broth in the baking pan. Cover with foil and bake for 1 and ½ hours.
Remove the pan from the oven and set aside.
Place some of the potatoes and a zucchini from the baking pan onto a plate and pour about 2 cups of the liquid from the pan into the small pot holding the simmering broth. Place the potatoes and zucchini back in the baking pan.
To make the Lemony sauce, whisk the egg yolks, cornstarch, dill, and lemon juice in a bowl until smooth. Add some of the simmering broth to the egg lemon mixture and whisk well to temper it.
Add the egg lemon mixture to the broth and cook over medium high heat for 4-5 minutes or until thickened and creamy. Taste and adjust seasoning if needed.
Pour the lemony sauce over the zucchini and potatoes and serve with some toasted bread.
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!