Jeanette’s Recipe: Moussaka
Ingredients:
2 large aubergines (eggplants), thinly sliced
3 tbs olive oil
3 cups lean ground beef
1 onion, chopped
2 large garlic cloves, crushed
1 large fresh tomatoes, chopped or 7oz canned chopped tomatoes
½ cup dry white wine
3 tbs chopped fresh parsley
3 tbs fresh breadcrumbs
2 egg whites
Salt and ground black peppet
For the topping:
3 tbs butter
1/3 c plain all-purpose flour
1 2/3 c milk
½ tsp freshly grated nutmeg
1 ¼ c grated Kefalotiri cheese
2 egg yolks, plus 1 whole egg
Step 1: Layer the eggplant in a colander sprinkling each layer with salt. Drain over a sink for 20 minutes, then rinse the salt off thoroughly and pat dry with kitchen paper.
Step 2: Preheat the oven to 375 degrees. Spread out the eggplant slices in a roasting pan. Brush them with olive oil, then bake for 10 minutes, or until just softened. Remove and cool. Leave the oven on.
Step 3: Make the meat sauce. Heat the olive oil in a large pan and brown the minced beef, stirring frequently. When the meat is no longer pink and looks crumbly, add the onion and garlic, and cook for 5 minutes.
Step 4: Add the chopped fresh or canned tomatoes to the pan and stir in the wine. Season with plenty of salt and pepper to taste.
Step 5: Bring to a boil then lower the heat and simmer for 15 minutes. Remove the pan from the heat, leave to cool for about 10 minutes, then stir in the chopped parlsey, fresh breadcrumbs and egg whites.
Step 6: Lightly grease a large baking dish, then spread out half the eggplants in an even layer on the base. Spoon over the meat sauce, spread it evenly, then top with the remaining eggplants.
Step 7: To make the topping, put the butter, flour and mil in a pan. Bring to a boil over a low heat, whisking all the time until the mixture thickens to for a smooth, creamy sauce. Lower the heat and simmer for 2 minutes. Remove the pan from the heat, season, then stir in the nutmeg and half the cheese.
Step 8: Cool for 5 minutes, then beat in the egg yolks and the whole egg. Pour the sauce over the eggplant topping and sprinkle with the remaining cheese. Bake for 30-40 minutes, or until golden brown.
Allow the dish to stand for 10 minutes before serving.
Laura’s Recipe: Spinach Filo Pie
Ingredients:
2 ¼ lb fresh spinach, thoroughly washed
4 spring onions (scallions), chopped
11 oz feta cheese, crumbled or coarsely grated
2 large eggs, beaten
2 tbs chopped fresh flat leaf parsley
1 tbs chopped fresh dill, plus a few sprigs to garnish
3 tbs currants (optional)
About 8 sheets of filo pastry, each measuring 12 by 7 inches, thawed if frozen
2/3 cup extra virgin olive oil
Ground black pepper
Step 1: Ensure the spinach is cleaned thoroughly by rinsing in cold water and draining at least 3 times. Then dry thoroughly with kitchen paper.
Step 2: Break off any thick stalks from the spinach, then blanch the leaves in a very small amount of boiling water for 1-2 minutes, or until just wilted. Drain and refresh under cold water, then drain again, squeeze the spinach dry and chop roughly.
Step 3: Place the spinach in a bowl with the spring onions and cheese, then add the beaten eggs and stir them in thoroughly. Mix in the fresh herbs and currants, if using. Season with freshly ground black pepper.
Step 4: Preheat the oven to 375 degrees. Brush a sheet of filo pastry with oil and fit it into a 9 inch pie plate, allowing it to hang over the edges. Add 3 or 4 more sheets, placing them at different angles and brushing each liberally with olive oil.
Step 5: Spoon the filling into the filo pastry case, then top with all but one of the remaining filo sheets, brushing each sheet with oil as you go. Fold the overhanging pastry over the top sheets to seal. Brush the reserved filo on both sides with olive oil and scrunch it over the top of the pie.
Step 6: Brush the pie with olive oil. Sprinkle with a little water to stop the filo edged from curling, then place on a baking sheet. Bake for about 40 minutes, or until golden and crisp. Allow the pie to cool for 15 minutes before serving.
Serve with a crisp salad.
Andrea’ Recipe: Potato and Feta Salad
Ingredients:
1 ¼ lb small new potatoes
5 spring onions (scallions), green and white parts finely chopped
1 Tbs rinsed bottled capers
8-10 black olives
4 oz feta cheese
3 Tbs finely chopped fresh flat leaf parsley
2 Tbs finely chopped fresh mint
Salt and freshly ground black pepper
For the dressing:
6-8 Tbs extra virgin olive oil
Juice of one lemon or to taste
2 salted or preserved anchovies, rinsed and finely chopped
3 Tbs Greek yogurt
3 Tbs finely chopped fresh dill, plus a few sprigs for garnish
1 tsp French mustard
Step 1: Chop the feta cheese into small evenly sized cubes and crumble slightly.
Step 2: Bring a pan of lights salted water to a boil and cook the potatoes in their skins for 25-30 minutes, or until tender. Take care not to let them get soggy and disintegrate. Drain them thoroughly and let them cool a little.
Step 3: When the potatoes are cool enough to handle, peel them with your fingers and place them in a large bowl. If they are very small, keep them whole; otherwise cut them into large cubes. Add the chopped spring onions, capers, olives, feta cheese and fresh herbs, and toss gently to mix.
Step 4: To make the dressing, place the extra virgin olive oil in a bowl with the lemon juice and anchovies.
Step 5: Whisk thoroughly for a few minutes until the dressing emulsifies and thickens; you may need to add a little more olive oil if it does not thicken. Whisk in the yogurt, dill and mustard, with salt and pepper to taste.
Step 6: Dress the salad while the potatoes are still warm tossing lightly.
Cooks tip: the salad tastes better if it has had time to sit for an hour or so at room temperature and absorb all the flavours before it is served.
Tracy’s Recipe: Stuffed Mushrooms with SpinachIngredients:
12 large flat mushrooms
1 lb small young spinach leaves
3 bacon strips, diced
1 onion finely chopped
2 egg yolks, beaten
¾ c fresh breadcrumbs
1 tsp chopped fresh marjoram
3 tbs olive oil
4 oz feta cheese, crumbled
Salt and ground black pepper
Step 1: Peel the mushrooms only if necessary, otherwise just wipe them. Remove the stalks and chop them finely.
Step 2: Blanch the spinach by dropping it into boiling water for 1-2 minutes, then plunge into cold water. Squeeze dry in kitchen paper then chop.
Step 3: Dry fry the bacon and onion until golden brown, then add the mushroom stalks. Remove from the heat. Stir in the spinach, egg yolks, breadcrumbs and marjoram, and season to taste.
Step 4: Place the mushrooms underside up on a baking sheet and brush with a little extra virgin olive oil. Do not add too much olive oil as the mushrooms will produce moisture while they are cooking.
Step 5: Place heaped tablespoons of the spinach mixture on the mushrooms caps. Sprinkle over the cheese and cook the mushrooms under a preheated grill (broiler) for about 10 minutes, or until golden brown.
Kris’ Recipe: Sifnos Cheese and Honey Tart2 cups plain (all-purpose) flour soften with a pinch of salt
2 tbs caster (superfine) sugar
½ cup unsalted (sweet) butter cubed
3-4 tbs cold water
For the filling:
4 eggs
¼ cup caster (super fine) sugar
1 tbs plain (all purpose) flour
2 ½ cup fresh Mizithra or ricotta cheese
4 tbs Greek thyme-scented honey
½ tsp ground cinnamon
Step 1: Make the pastry by mixing the flour and sugar in a bowl, then carefully rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Step 2: Add the water, a little at a time, until the mixture clings together and forms a dough. It should not be too wet. Draw it into a ball, wrap in clear film (plastic wrap) and chill for 30 minutes.
Step 3: Preheat the oven to 350 degrees. Put a large baking sheet in the oven to heat.
Step 4: Place the chilled pastry on a lightly floured surface, roll it out thinly and use it to line a 10 inch spring form pan. Ease the pastry right into the corners of the tin as this will bring the filling flavors right out to the edge of the cake. Carefully trim off any excess pastry but running a sharp knife around the edge.
Step 5: To make the filling, beat the eggs in a bowl, add the caster sugar and flour, stir in and then beat until fluffy. Add the cheese, honey and half the cinnamon and beat until well mixed.
Step 6: Pour the cheese mixture into the pastry case and level the surface. Place the tin on the hot baking sheet and cook the tart for 50-60 minutes, or until it is light golden.
Step 7: Remove the tart from the oven and sprinkle with the remaining cinnamon while still hot. Serve with prepared fresh fruits, such as peaches, nectarines, oranges and figs.
Hazelnut Ice Cream
2 cups double (heavy) cream
¼ cup caster (superfine) sugar
3 egg yolks
¼ tsp vanilla extract
¾ cup hazelnuts
Step 1: Place the cream in a pan and heat slowly until almost boiling. Place the sugar and egg yolks in a bowl and beat until creamy.
Step 2: Pour a little of the cream on to the egg yolk mixture and stir. Pour into the pan and mix with the rest of the cream. Cook over a low heat, stirring constantly, until the mixture lightly coats the spoon – do not boil. Pour into a bowl, stir in the vanilla extract, and allow to cool.
Step 3: Preheat the oven to 350 degrees. Place the hazelnuts on a baking sheet and roast for 10-12 minutes, or until golden. Leave the nuts to cool, then place them in a food processor or blender and process until they are coarsely ground.
Step 4: Transfer the ice cream mixture to a metal or plastic freezer container and freeze for 2 hours, or until the mixture feels firm around the edge. Remove the container from the freezer and whisk the ice cream to break down the ice crystals. Stir in the ground hazelnuts and freeze the mixture again until half-frozen. Whisk again, and then freeze until firm enough to scoop.
Step 5: Take the ice cream from the freezer about 10 minutes before serving, to soften slightly.
