green olives
cooking salt
lemon juice
olive oil
pounded coriander
crushed garlic
Crush the olives. Take a tall large jar, half filled with water, and pour in the
olives. Add some more water to cover, if needed. Let them soak for 12-15
hours. Wash the olives very well changing their water 2-3 consecutive times
and drain. Add the lemon juice (for each kilo of olives add 2 tablespoons of
lemon juice) and enough brine (see note) to cover them. Finally add the olive
oil (its height in the jar must be about 1 cm) and seal. The olive oil must be 3-
4 cm below the lid of the jar. The olives should be ready in 20-30 days or
when the bitterness has gone. When served, take a few olives and drain
them (you may wash them, if desired). Place in a bowl, sprinkle with some
lemon juice and stir in a little olive oil, a little crushed coriander and crushed
garlic cloves.
Note: To make brine: To every 8 glasses of water add 1 glass of cooking salt. Stir
well so that the salt dissolves.
1/2 g/ass taramas (smoked cod's roe)
1 small onion
1 g/ass of white bread slices soaked in water, measured after
squeezed dry
1 glass of boded potato
1/4 - 1/3 glass lemon juice or as desired
1/2 - 1 l/2 glasses olive oil
Remove the skin from the boiled potatoes and measure. In a liquidiser first
blend the onion and then add the taramas, the potato, the bread, the lemon
juice and as much olive oil as needed to make the mixture fluffy.
Notes: 1. If your liquidiser is not powerful enough, make half the recipe in this way:
first blend the onion, then add a little lemon juice and olive oil, so that the blender will
work, and then all the other ingredients simultaneously. Start blending, but because
the mixture does not move easily switch it off every now and then, in order to stir the
ingredients until they soften and they can thus be blended more easily. Adjust the
taste by adding a little more lemon juice and finally add as much olive oil as needed to
make a fluffy mixture.
2. The more powerful your liquidiser is, the less oil the mixture will
take.
1 kg big green olives
2-3 tablespoons powdered lime
cooking salt
about 3 glasses vinegar
olive oil
Put the-lime in a bowl and add water. Pour in the ohves and leave to
soak for1 1/2 - 2 hours. Remove from lime and rinse very well. Make two
slits in each
olive with a sharp knife or a blade. Take a jar, half filled with water, and
put in the olives. Add some more water to cover, if needed. Change the
water once or twice daily for 8 days and then place the olives in brine
for 8-10 days. Empty the brine from the jar and pour in the vinegar to
cover the olives complete
ly. Cover with foil and leave in vinegar for 48 hours. Pour out the vinegar
except for a quantity which is sufficient to cover a 3-4 cm height in the jar.
Pour in the olive oil to cover the olives completely and cover the jar
with a tight lid.
Although the olives will mature by the next day, the longer you keep them, the
tastier they become.
Note: To make the brine, dissolve 1/9 alass of cooking salt in 4 glasses
of water.
1 kg potatoes
garlic cloves, as many as you like
4-5 tablespoons lemon juice
1 tablespoon vinegar
salt
2/3 glass olive oil
some water, if needed
1 egg yolk
Peel, rinse and cut the potatoes into big pieces. Boil until soft and drain.
While the potatoes are still warm, put some of them together with the
olive oil,
lemon juice, vinegar, garlic and salt in a liquidiser. Blend, adding gradually
the remaining potatoes. If your liquidiser is powerful enough put all the
potatoes at once.
The taste may be adjusted by increasing any of the above ingredients except
the potatoes and egg. If the mixture is not fluffy enough, add some water
having in mind that when chilled, it will slightly thicken. Finally add the egg
yolk and blend again. Cover and chill.
450 g drained yoghurt
2 (200 g) unpeeled cucumbers
salt
dried mint
2-4 tablespoons olive oil (optional)
1 garlic clove, crushed (optional)
Grate the cucumbers coarsely and salt. Place in a strainer and press or
otherwise drain by squeezing them firmly in your hands. Put the yoghurt in a
bowl, add all the remaining ingredients and mix well. Serve chilled, if
you like.
6 hard-boded eggs, shelled
2 tablespoons mayonnaise
1/2 level teaspoon curry powder
salt
1 teaspoon lemon juice
parsley, finely chopped or black olives chopped to gamish
Halve the eggs. Remove the yolks and mash them. Add the salt, lemon juice,
curry powder and mayonnaise and mix well until smooth. Spoon the mixture
into the egg white halves and garnish with parsley or a piece of black olive.
1 (240 g) jar tahini
1 level teaspoon salt
3/4-4/5 glass lukewarm water
8-9 tablespoons lemon juice
1-2 garlic cloves, crushed (optional)
ground cumin
Place tahini and salt in a bowl and beat. Gradually beat in about 1/2 glass of
the water, then almost 1/2 of the lemon juice and continue adding the remain-
ing water and lemon juice alternately to make a mixture as thick and as sour
as you like. Finally stir in the garlic. Cover and chill, if desired.
Serve sprinkled with cumin.
Ingredients A'
3 1/2 kg pork meat (shoulder or neck-end)
4 pork shins
2 pig's tails
3 pieces of pork skin
cooking salt and pepper
2-3 glasses lemon juice
2-3 glasses biffer orange juice
1/3-1/2 glass vinegar
3 (11 g each) sachets gelatine
Ingredients B'
1 pig's head, skinned
2 pig's ears
cooking salt and pepper
2 glasses lemon juice
2 glasses biffer orange juice
1/4 1/3 glass vinegar
1-2 (11 g each) sachets gelatine
Choose ingredients A or B to use. Half the recipe can be used for a
smaller
quantity. Singe the hairs of the shins, ears and tails and shave. Wash them
as well as the meat. Place in a pressure cooker with water to cover, add the
cooking salt and the ground pepper. Cook for about 15-20 minutes or until the
meat separates from the bones. Put the meat in a bowl, cool and remove the
bones and part of the fat. Cut into small pieces. Put the strained stock with
the meat in a pan and cook again. When it is nearly at boiling point, add the
gelatine, after it has been dissolved in some boiling water and stir. Add some
more salt, if needed, and pour in the vinegar, the lemon and the bitter orange
juice (it is preferable to reserve some lemon and bitter orange juice to pour
in later). As soon as it boils, remove from heat. Put some tablespoons
of zalatina in a very small bowl and place in the freezer to set.
Taste and adjust the
salt and lemon juice according to preference. Place the pieces of meat in
bowls and cover with the broth. Allow to cool and chill.
Note: When you check the taste of zalatina, it should be salty and sour.
This is because when zalatina is chilled and set, the meat absorbs the salt
as well as the lemon and bitter orange juice and its taste becomes
normal. If a large quantity of meat is
used, cook in two dosages. Cut the meat into small pieces and then put it all
in a bigger pan.
8- 9 glasses lettuce (i large lettuce),torn in big pieces
2 (500 - 550)large avocatos
3 glasses of celery heart,finely sliced
11-12 (350 gr) mushrooms
4/5 glass parsley,finely choped
2 garlic cloves,crushed
1 1/2 - 1 3/4 teaspoons salt or as desired
6 tablespoons lemon juice
3/4 glass olive oil
Slice the mushrooms 20-25 minutes before serving. Place in a rather large
bowl and sprinkle with lemon juice. Stir in the olive oil, salt garlic
and parsley.
Add the celery, toss and leave aside. Wash, drain and tear the lettuce and
place in a very large salad bowl. Just before serving, peel and stone the
avocados. First cut them into quarters and then from the narrow side into
1/2 cm
thick shces. Add immediately to the mushrooms and toss gently. Put this
mixture into the bowl with the lettuce, toss gently again and serve
immediately.
5 large avocados
lemon juice
salt
dried mint
3-4 spring onions,finely chopped
For the dressing
2 teaspoons Savora mustard
2 garlic cloves, crushed, or garlic powder
1/3 glass vinegar
3/4 glass olive oil
Peel and slice avocados carefully lengthwise. Place the slices in a serving
dish and sprinkle with lemon juice and salt. Sprinkle with mint and top with
onions. Combine all the ingredients for the dressing and pour over the salad.
Note: This salad may be prepared a few hours before serving. Cover and
chill. Just before serving, pour the dressing over.
4 glasses potatoes, cubed
2-3 garlic cloves, crushed
1 glass less 2 tablespoons pickled cucumbers, finely chopped
2 tablespoons drained capers
parsley, finely chopped
1 tablespoon lemon juice
4 tablespoons olive oil
salt
1 1/2 glasses yoghurt
1 lemon slice
Boil the potatoes with the lemon slice. Drain, leave aside to cool and chill
overnight. Remove their skin and cut into cubes. Combine the potatoes and
all the remaining ingredients, the yoghurt added last. Mix the salad well.
Cover and chill.
Note: Capers may be omitted and 1 full glass pickled cucumbers may be used
instead.
4 g/asses spinach hearts, chopped
300-400 9 mushrooms, sliced
1 teaspoon mustard powder
34 tablespoons vinegar
1/3 1/2 glass olive oil
salt
lemon juice
For the croutons
2-3 slices white bread, crust removed, cut into 1 cm cubes
1 garlic clove, crushed
1/4 glass oil
To make croutons, heat the oil slightly, add the garlic and the bread
cubes simultaneously, turning constantly until golden brown and crispy.
Drain well on absorbent paper. Salt the mushrooms, sprinkle with lemon
and leave aside for 1-2 hours. Just before serving, salt the spinach and
place on a platter.
Drain the mushrooms from the lemon juice and spread over spinach. Mix the
mustard powder, vinegar and olive oil and pour over. Sprinkle with croutons
and serve.
Notes: 1. Any quantity of spinach and mushrooms can be used.
Croutons can be prepared a few hours in advance.
8-9 glasses lettuce (1 large lettuce), tom in big pieces
For the dressing
1 heaped tablespoon (1/5 glass) mayonnaise
1/2 glass olive oil
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon mustard powder
2 tablespoons lemon juice
1 1/2 teaspoons Worcestershire sauce
3 heaped tablespoons Kefalotyri cheese, coarsely grated
For the croutons
3 1/2 large white bread slices, crusts removed and cut into 1 cm cubes
1 garlic clove, crushed
1/3 glass oil
To make croutons, heat the oil slightly, add the garlic and the breadcubes
simultaneously, turning constantly until golden brown and crispy. Drain well on
absorbent paper. To make the dressing, place the mayonnaise in a small
bowl. Stir in the olive oil gradually and combine with the salt, pepper, garlic,
mustard, Worcestershire sauce and lemon. Leave aside for about 1/2 hour.
Meanwhile wash, drain and tear the lettuce. Then place in a very large salad
bowl. Just before serving pour the dressing over the lettuce and toss gently.
Add the croutons and 2 tablespoons of the Kefalotyri cheese and toss again.
Sprinkle the salad with the remaining cheese.
Notes: 1. The lettuce can be torn 1-3 hours in advance. Place in the salad
bowl, cover and chill. Just before serving pour the dressing over the salad.
Mix in the cheese and crottons.
2. Croutons may be prepared well in advance.
500-600 g beetroots
1 tablespoon sugar
1-2 garlic cloves, crushed
dried mint
olive oil
vinegar
salt
Boil the beetroots with sugar, preferably in a pressure-cooker, until tender.
Drain and leave aside to cool. Remove their skin and cut in whichever shape
you prefer. Add all other ingredients and toss gently.
Note: The beetroots may be prepared a few hours in advance. Cover and chill.
Just before serving, mix with all the other ingredients.
2 glasses cabbage, finely sliced
2 glasses lettuce, shredded
1 1/4 glasses rocket, finely chopped
1/4 glasses coriander, finely chopped
1/2 glasses celery heart, finely sliced
1/2-2/3 glass spring onions, finely chopped
4 (350 g) cucumbers, sliced
4-5 (400 g) small and firm tomatoes, sliced or cut into pieces
2 (200 g) large green peppers, deseeded and finely sliced into rings
1 g/ass green crushed olives, rinsed and drained
5-6 tablespoons capers, drained
3/4-4/5 glass Fetta cheese, cubed
For the dressing
4/5 glass olive oil
5 tablespoons lemon juice
1 teaspoon salt
Place the cabbage, lettuce, rocket, celery, coriander and onions in
a big salad bowl and toss. Spread over the green peppers and garnish the
salad with
the cucumbers, tomatoes, olives, capers and Fetta cheese. Prepare the
dressing 15-20 minutes before serving. Mix the salt, lemon juice and olive oil
in a small bowl stirring occasionally so that the salt dissolves. Just before
serving pour the dressing over the salad.
Notes: 1. The salad can be prepared 1-2 hours in advance. Cover and
chill. Just be- fore serving, pour the dressing over.
2. The village salad can be made with any proportion of the
aforesaid vegetables
even omitting some of them. All the ingredients of the salad may be mixed
together.
Salt and pour over as much olive oil and lemon juice as you like and toss.
TO THE COOKING FOR FRIENDS HOMEPAGE