Tuesday, July 29, 2008

Rice with tuna fish (6 servings)

Ingredients3 cups of rice (American Type)
1 large onion (finely chopped)
1 glove of garlic (finely chopped)
3 tbs olive oil
250 gr. of tuna fish (can)
5 cups of hot water
1 cup of fish stock
1/2 cup of finely chopped parsley

Preparation Method- In a saucepan put the olive oil, add the onion and garlic. Cook until lightly brown.
- Add the rice and stir until golden brown. Add the hot water and the fish stock. Season it with salt and pepper and cook for 15-20 minutes.
- When the rice is cooked add the canned tuna and the chopped parsley. Cook for 1-2 minutes, or until there is no liquid left in the sauce pan.

Serve hot.

Monday, July 28, 2008

Rice with Blue Cheese cooked in the oven (4 servings)

Ingredients2 cups of rice (American Type)
2 tbs olive oil
100 gr. of Blue Cheese
3 cups of hot water
1/4 cup of finely chopped parsley
White pepper

Preparation Method- Put the olive oil in a sauce pan and then add the rice, the salt, the white pepper and the hot water. Place over low heat for 10-15 minutes or until there is no liquid left in the sauce pan. Taste to see whether the rice is cooked. If not, add a bit of hot water.
- Pour the rice in Pyrex and put on the top the blue cheese.
- Cook in the oven for 15 minutes in 200 c.
- When cooked put the finely chopped parsley on the top.

Serve hot.

Sunday, July 27, 2008

Rice with artichokes and saffron crocus (4 servings)

Preparation: 15 minutes
Cooking time: 40 minutes

4 big artichokes
280 gr rice
1/2 cup chopped celery
1 carrot
1 large onion
1 lemon
600 ml vegetable stock
5 tbs olive oil
100 ml white wine
3 tbs parmesan cheese
20 threads of saffron crocus dissolved in warm water
Salt to taste

Preparation Method
- Wash the artichokes. Take off all the leaves and cut their stem. Put them in a ball with cold water and the juice of the lemon. In a sauce pan boil salted water and put in the artichokes. Boil them until they soften, be careful not to overcook them. Wait until they reach room temperature.
- Prepare the rice. Chop the carrot, onion and celery and lightly cook them in a low temperature with 2 tbs of olive oil. Add the rice and cook until lightly brown. Pour in the white wine and leave on fire until there is no liquid left in the sauce pan. Then, pour in the hot vegetable stock, and simmer for another 15 minutes. Add the saffron crocus, salt, 2 tbs of olive oil and cook until there is no liquid left.
- Put the cooked rice on the artichokes and then put them in the oven for 5 minutes on 180 c.

Serve hot.

Saturday, July 26, 2008

Rice with chicken and sea food (6 servings)

Time to prepare: 1 hour
Time to cook: 1 hour and 15'

Ingredients230 gr. American type rice
1 large onion
2 gloves of garlic
100 gr. small tomatoes
100 gr. cooked peppers
75 gr. green peas
250 gr. chicken breast cut into cubes
100 gr. cuttlefish
500 gr. pen shells
20 mussels
6 shrimps
1/2 litre Hot vegetable stock
30 threads of saffron crocus
1 small hot pepper
1/2 cup parsley
Extra virgin olive oil
Salt and pepper to taste

Preparation Method- Wash and prepare accordingly all sea food.
- Pour a bit of oil in a sauce pan, half the garlic and a bit of parsley. Then put in the pen shells and the mussels. Cook for 5 minutes.
- Prepare the chicken. Cook chicken until it gets golden brown. Add salt and pepper, and keep it warm. Lightly cook the onion, the garlic and the hot pepper.
- Cook cuttlefish. Cut them into pieces (round shape) and lightly cook them in a sauce pan with a bit of olive oil. Then put in the small tomatoes, a bit of hot water (if needed) and salt. Cover the saucepan with a lid. Cook them for 20 minutes.
- Prepare the rice. Pour hot water on the green peas and then wash them with running water. In a saucepan lightly cook the rice with a bit of olive oil. Add the cuttlefish and the liquid from the pen shells and mussels.
- Finally add the peppers, the green peas, the saffron crocus (dissolved in water) and the 2/3 of vegetable stock. Cook for 10 minutes.
- Then put them in the oven for 10 minutes in 200 c. Add the chicken, all the sea food and the rest of vegetable stock and cook for further 5 minutes.

Serve as it is, putting a bit of chopped parsley on top.

Thursday, July 24, 2008

Rice with chicken and cream (6 servings)

2 cups of rice (Uncle Ben)
4 chicken breasts cut into cubes
1 cup of fresh cream
1 large onion finely chopped
1 large glove of garlic
1/2 cup of parsley (finely chopped)
A bit of olive oil
1 vegetable stock
4-5 cups of hot water
Salt and pepper to taste
Parmesan cheese

Preparation Method
- In a saucepan put a bit of oil. Add the chopped onion and garlic and leave for 3 minutes until well tender.
- Add the chicken and cook for 10 minutes or until the chicken becomes golden brown.
- Pour in the fresh cream and simmer for 3-4 minutes. Add a bit of salt and pepper.
- In another saucepan put a bit of oil and pour in the rice. Stir the rice until golden and then add the hot water and the vegetable stock. You can add salt and pepper if you like.
- Simmer for approximately 20 minutes or until the rice is cooked. Add more hot water if needed.
- When the rice is cooked put it in a large serving plate. On top put the creamy chicken, the parsley and the parmesan cheese.

Serve hot with green salad.

Wednesday, July 23, 2008

Rice with Vegetables (6 servings)

Ingredients2 cups of rice (Uncle Ben)
1 large onion
2 large cloves of garlic
1 medium zucchini
1 medium carrot
1 medium eggplant
1 large tomato
1 cup of green beans
1 large green pepper
1 large yellow pepper
1 cup of sweet corn
1 cup of chopped mushrooms
1 cup of tomato juice
1/4 cup of olive oil
1/2 cup of celery finely chopped
1 vegetable stock
4-5 cups of hot water
1 tsp of carry powder
Salt and pepper to taste

Preparation Method- Wash all vegetables very well and cut them into small cubes.
- Finely chop the onion and garlic and then put them in a sauce pan along with the olive oil. Leave for 2 - 4 minutes to tender.
- Then add the chopped zucchini, tomato, carrot, eggplant, green pepper, yellow pepper, celery and mushrooms. Leave for another 3 minutes to tender.
- Finally add the green beans and the sweet corn and all the seasoning (salt, pepper and carry powder).
- 4 minutes later add the rice along with the hot water the tomato juice and the vegetable stock.
- Leave it to simmer for approximately 15 - 20 minutes.
- Taste to see whether cooked. If it needs put some more water.

Serve with yogurt and green salad.

Tuesday, July 22, 2008

Plain Rice (4 servings)

Ingredients2 cups of rice (Basmati/Indian rice)
2 tbs olive oil
3 cups of hot water
White pepper

Preparation MethodPut the olive oil in a sauce pan and then add the rice, the salt, the white pepper and the hot water. Cook for 10-15 minutes or until there is no liquid left in the sauce pan. Taste to see whether the rice is cooked. If not, add a bit of hot water.

Serve with yogurt, meat, fish or vegetables.

Monday, July 21, 2008


1 Boned Shoulder of Goat or Lamb
2 Cloves Garlic
4 Tbsp Olive Oil
2 tsp Dried Oregano
Juice 1/2 Lemon (Optional)
10 small pealed potatoes
salt and pepper to taste

Preparation Method
Preheat oven. Place the Goat or lamb and the pealed potatoes in some foil with the thinly sliced garlic, oil, lemon juice and oregano. Give a good seasoning, wrap and bake for 3 -4 hours in 120 degrees F, (gas mark 4). After the 1st three hours check to see whether the meat needs more cooking. If you think it has cooked enough, just turn the oven off.
It can be served with salad or boiled vegetable.

For a drink you can have anything you like. Beer, wine, soft drinks or even water will match perfectly to the Cypriot cuisine. There is a special drink called Zivania, which is made from grapes. It is similar to Italian Grappa. It has a very strong taste and it contains a high level of alcohol. If you do not drink alcohol I would not advice you to order Zivania.

So, Kali Orexi (bon appetite)!!!

Saturday, July 19, 2008


There are also the Greek classics, think something like a dip but instead of using nachos or vegetables to eat them we use bread.

Taramosalata, is one of those dishes. It is roe fish blended into a creamy pink dip of pureed potatoes with parsley, lemon juice and finely chopped onion (optional). In meze this is one of the first dishes that it is served. In taverns they always bring it along with salad, tzatziki and tachini. We will talk about the last two later. Well, let’s see our recipe…

2 kg tarama (fish roe).
1 large potato or two small ones
450gr of Greek bread
1 tsp of shredded and dried onion
5. 1 cup olive oil
The juice of one lemon (medium size)

Tarama is the hardest ingredient to find, so it is a good idea to look at groceries that import Mediterranean food. It is usually sold in larger jars, but you can store the remainder in the freezer for months. Peel the potatoes and cut them into small pieces. Boil them in water. Put just enough to cover them. They need to boil as long as it takes for them to be soft all the way down to their core. Instead of potatoes, you can use Greek bread. If you decide to use bread use one that is stale. Get rid of the crust and soak the rest in water. Then drain it and leave it on an absorbent paper towel to dry thoroughly. (I believe that using potatoes is better and easier.)In a mixing bowl, mash together the potatoes (or bread) with the tarama. Then add the shredded and dried onion. It's best that you use an electric mixer or blender for the mixing of ingredients, as you have to mix them very well. Pour in seven equal doses and mix until fully absorbed before the next dosage.Do not just dump them in, and then mix them, because the mixture is likely to turn into an eternal sea of oil with clumps of tarama and potato (and there's no way to fix that). If you mix in gradually, the mixture will turn into a very nice, smooth dip. If the mixture peaks, then pour in a little water until it's smooth again. Chill the taramosalata in the refrigerator for a few hours (keep covered or the top will form a crust), and then serve cold.

I am sure you will find Mediterranean cuisine very interesting. All dishes can be accompanied with a good strong red wine. Try to use a Mediterranean one since it will suit better the food taste.

If you have any questions please feel free to ask. You can always buy off course a Cyprus Cook Book, where you can find anything that you might feel you want to taste…

Friday, July 18, 2008

Moussaka - Greek Recipe

This is a traditional Greek dish of minced meat and mainly eggplants topped with creamy béchamel sauce. This dish could be a main course or a side dish as well. It is always served with green salad. You can also have it with meat cooked on the grill.

INGREDIENTS (10 - 12 servings)

6 large eggplants
3 large potatoes
7 large zucchini
1 kg of pork minced meat finely chopped
½ kg of lamb minced meat finely chopped
1 large onion thinly chopped
2 large cloves of garlic thinly chopped
3 tablespoons of olive oil
1 ½ cup olive oil for frying the vegetables
2 teaspoon salt
1 teaspoon black pepper
1 teaspoon of cinnamon
1 cube of chicken stock
1 cup of tomato juice
4 tablespoons finely chopped parsley

For the topping
2 tablespoons butter (or corn oil)
3 - 4 tablespoons flour
2 cups fresh milk (hot)
2 egg yolks
2 tablespoons grated hard anari cheese
½ teaspoon ground nutmeg
½ teaspoon white pepper
A bit of salt

Method of Preparation
Cut the eggplants into slices and put them in salted water for 2 hours approximately. Remove eggplants from water and squeeze them so they drain the excess water. Cut the potatoes and zucchini into slices as well. Heat olive oil in a deep frying pan with heavy bottom and fry the eggplants, the potatoes and the zucchini until soften without getting brown. Arrange them on a kitchen towel paper to absorb the excess olive oil. (You can avoid frying the vegetables by putting everything in the oven until they become soft. NOT COOKED). In a clean frying pan heat olive oil and sizzle the onion and garlic until they golden brown, without getting burned. Add pork and lamb minced meat, stir constantly, add all spices and chicken stock along with a bit of salt. Cook for 6 - 7 minutes or until all fluids are absorbed and minced meat becomes brown. Then add tomato juice and at the end the chopped parsley. Arrange potato slices on a large size baking dish. Then put a layer of eggplants and on top of that a layer of zucchini. Sprinkle minced meat and continue with another layer of vegetables in the same order. Prepare béchamel sauce as follows: In a small saucepan melt butter, remove from the heat and add flour, stirring constantly with a wooden ladle till the mixture thickens. Then put the saucepan back to the heat and add the hot milk stirring continuously until the mixture becomes like a cream. Remove from the heat. Take a cup of that mixture and add the beaten egg yolks in it. Then mix everything together. Place the saucepan in the heat, in low temperature, stirring constantly till it becomes a thick and homogeneous sauce. Sprinkle cheese and add a touch of salt and nutmeg. Spoon the sauce over all the vegetables and minced meat. Bake for 30 - 45 minutes in a preheated 180 degrees oven until the sauce golden browns. Serve warm.

Wednesday, July 16, 2008

Stiphado( beef or rabbit stew casseroled with wine vinegar, onions and spices)

2Kgs Beef cut into pieces or rabbit cut into portions
100g plain flour
3/4 bottle of good red wine
3 Tbsp (45ml) red wine vinegar
4 Cloves of garlic, thinly sliced
1kg baby onions or shallots
Olive oil for frying
1 cinnamon stick, broken in half
3 Bay leaves
1 tsp ground allspice
3 Tbsp tomato puree
300ml beef stock
Salt and freshly ground black pepper

Preparation Method
Preheat the oven to 160 deg C / Gas mark 4Cut your beef or rabbit into square pieces, the bigger the better, but around 5cm is about right. Season the flour with plenty of black pepper and a bit of salt, and coat the pieces of beef or rabbit. In a hot pan, heat the olive oil and when hot, fry your pieces of beef or rabbit until sealed on all sides and slightly browned. These can be done in batches of a few (5 or 6) at a time if required. Put into a large casserole or a pot with a lid when done. Add some more oil to the pan and fry the onions (chopped in half if they're too big) over a medium heat until they start to brown - about 4 to 5 minutes. Add the garlic and fry for a further minute. Put this into the casserole with the beef or rabbit. Pour the wine into the pan; add the red wine vinegar, cinnamon, ground allspice and heat until it just begins to boil. Add this to the casserole along with the beef stock and the bay leaves. Stir in the tomato puree. Put the lid onto the casserole and place it into the oven. Occasionally give the stifado a stir. It will take at least 3 to 4 hours to cook, but 5 will be better. When it's done, the meat should be very tender and the sauce nice and thick.
Traditionally, this dish is served with crust bread to mop up the gravy, but it's also great with a few vegetables and baked potatoes. Mashed potatoes and whole fried potatoes will suit fine!!This dish is better to be served for lunch since it might be too heavy for the stomach.

Tuesday, July 15, 2008

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Koupepia (grape leaves stuffed with minced meat and rice)

500 gr preserved vine leaves or 80 fresh leaves
1 large onion, finely chopped
4 tablespoon olive oil
500 g finely ground pork
300 g finely ground veal
3/4 cup rice
4 tablespoons finely chopped parsley
2 teaspoons finely chopped mint
salt to taste
2 teaspoons ground black pepper
2 teaspoons cinamon
3 tablespoons lemon juice
3 cups light chicken stock
1 cup tomato juice

Preparation Method
Rinse vine leaves (whether fresh or preserved) in cold water and put them in boiling water for 4 minutes in 4 or 5 lots. Remove to a bowl of cold water with spoon, then into a colander to drain. Gently fry onion in oil until soft and then mix pork and veal until become lightly brown. Then put salt, pepper, cinamon the tomatoe juice until well combined. 5 to 8 minutes later put the chopped mint and the chopped parsley.Place a vine leaf, shiny side down, on a work surface and cut any remaining stem. Place about a tablespoon of mixture near stem end, fold end and sides over stuffing and roll firmly. Line base of a pan with one layer of leaves (use damaged ones) and pack koupepia close together in layers. Cover top of rolls with remaining grape vine leaves. Add the lemon and chicken stock to pan. Cover koupepia with a plate and then cover the pan with lid. Place over medium heat. Bring to a slow simmer, then simmer gently over a low heat for 1 1/2 hours or until there is no more stock left in the pan.
This is a part of meze as well but when it’s cooked at home you can serve it with Greek salad or roasted meat.
In Cyprus it is also a traditional food for weddings.

Monday, July 14, 2008


500 kg Pork minced meat
250 kg Fresh pork rind boiled for 2 hours, drained, and ground
250 kg Pork fatback, ground
1 t Salt
1 Orange, grated rind only
1 ts Crushed dried marjoram OR thyme
1/3 cup Dry red wine
1 ts Ground allspice and coriander
Freshly ground black pepper
2 Garlic cloves -- crushed
Sausage casing

Preparation Method

Combine in a large bowl the pork minced meat with all the seasonings. Knead thoroughly. Store the ζύμη in the refrigerator while you prepare the casing.Τhe casing is usually salted (pork intestine) especially the interior, so it must be rinsed under cold running water several times. (To avoid losing casing down the drain while doing this, be sure the casing is inside a very large pan!) Allow to drain on a linen towel. Use a pastry bag (or a special machine) to force the stuffing into the casing. Pinch at 7 to 10 cm intervals allowing space between to form the sausage links. Normally the casing will not break, but if it does, that section must be discarded and a knot tied in the new "end". To cook, poach in water for 1 hour, then drain, discarding the cooking water. You can cook it in several ways e.g. fry the sausages in a frying pan over moderate heat, or put it in the oven for half an hour in 150 degrees F, or cook it on a barbeque grill turning occasionally, or use as suggested in any recipe. Serve hot. Note: To store, freeze uncooked in meal-sized batches. The sausages should be used within a day or two if not frozen.

Loukanika can be served as a main dish with Greek Salad or fried potatoes. They can be a part of meze as well.

Saturday, July 12, 2008

Shieftalia - CYPRIOT CUISINE -

I am sure many of you never heart about the Island of Cyprus or Cypriot Cuisine. Well, Cyprus is a small island in the Mediterranean Sea. It is a member of the European Community and although it is an independent country the nationality is Greek. There are many Greek dishes included in this cuisine but there are also many which someone can find only in Cyprus cuisine.

One of the most common foods in the island is “Shieftalia”. It has the shape of a small sausage and it is cooked mainly over charcoal. Below you can find the detailed recipe.

2kg Minced pork (2lb 4 oz)
175g Onion; Finely chopped (6 oz)
85g - 100g Flat leaf parsley; chopped (3 oz app.)
1ts Ground cinnamon
1ts Ground black pepper
1ts Salt
300g Lamb fat – stomach linings; (10 ½ oz)

Preparation Instructions
1. Place the minced pork in a large bowl, then add the other ingredients and mix well to combine.
2. Lay the lamb fat out on a chopping board and cut into pieces 10x10cm (4x4 inch).
3. Take a small handful of the pork mixture and squeeze in the palm of your hand to form a small sausage. Place the sausage on a piece of the lamb fat and roll it up, turning the ends in to enclose totally.
4. Repeat with the remaining pork mixture and lamb fat.
5. Cook for 15 minutes over charcoal or on a barbeque grill turning occasionally. Alternatively roll the sausages in a little olive oil and cook on a barbeque grill or bake in the oven for 15 - 20 minutes at 200øC/400øF/gas mark 6.
6. Serve with a generous squeeze of lemon juice, a salad of your choice, and fried or roasted potatoes.
7. It can be served in special bread called “pitta” together with tomato, parsley, cucumber, onion and plain yogurt or pickle.

It is delicious!!!

Dream of Cakes


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