Fasolia Gigantes
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| Baked Butter Beans in Tomato Sauce |
You will need:
500gr butter beans
3 large tomatoes
2-3 large carrots
2 large onions
3 cloves of garlic
olive oil
salt, pepper, oregano, parsley
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| ingredients |
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| soak the beans overnight |
Place the beans in a large pan and cover with water. Leave overnight to soak well. The next day, throw the soaking water away and replace it. Place the pan with the beans on a high heat until it boils and then simmer until the beans are a bit soft (you can pinch then with a fork easily). In the meanwhile prepare the sauce. In a preheated pan add the olive oil and onions. Soften a bit and then add the carrots. Stir for a few more minutes and reduce the heat. Grade the tomatoes and add a but of sugar to the sauce. Then add the tomato sauce to the rest of the mixture. Add salt, pepper, garlic and oregano and let it boil.
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| tomato sauce cooked separately |
Preheat your oven to 200 degrees Celsius. Take the beans off the heat and let aside. Take the sauce and add it to the water-beans mixture and stir well. Then place the sauce-bean mixture back on the heat and let it boil once. Once ready pour the mixture into a large and deep oven dish and sprinkle with parsley.
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| ready to be placed in the oven |
Put it in the oven and cook for at least one and a half hours or until your beans are soft and brown. Serve with feta cheese.
Enjoy!
Lemonato (lemon stew)
You will need:
500 gr stew beef (keittoliha - κρέας για βράσιμο)
5 large potatoes
beef stock (produced while the meat is boiling)
1 large onion
1 large lemon
3 cloves garlic
salt, pepper, oregano
olive oil
some boiled water at hand
Cut the meat in cubes and add it to a pan with an onion cut in four. Brown the meat in the pan without any water. Once it is brown on all sides cover with boiling water. Turn the heat to medium and boil the meat for at least two hours or till the meat is cooked and tender. Keep covering the meat with water cause it will evaporate fast.
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| brown the meat |
Once tender take the peaces of meat out on a plate and cover so they don't get dry. Then using a sieve/strainer separate the cooked onion bits from the beef stock. Keep the beef stock aside to use later.
Peel the potatoes, cut in small cubes and deep-fry them in sunflower oil. Once cooked drain on kitchen paper, sprinkle with some salt and leave aside to cool down.
Chop the garlic cloves in slices and add them in a pan together with some olive oil. Add the meat cubes, sprinkle with salt and pepper and fry them slightly. Once a bit brown add half of the beef stock, turn the heat down to medium and cover with a lid.
Squeeze out the juice of one lemon and leave aside. In the pan with the cooking beef and garlic add the potatoes and cover the lot with the juice of the lemon. Sprinkle with some salt if needed and some oregano. Cover with a lid and turn the heat off. Leave on the stove to cool down.
Serve with feta, Greek salad and roasted red peppers (florinis).
Enjoy
Mussakas
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| Traditional Mussakas |
10 medium size potatoes
4 large eggplants
800gr minced meat
2 large onions
4 Tbs of tomato purée
2 tsp of parsley
some grated cheese (parmesan)
Olive oil
Sunflower oil for frying
salt and pepper
Bechamel sauce for toping
Instructions
Slice the potatoes and eggplant in medium size round pieces. For a lighter dish either bake the potatoes and eggplant in the oven one at a time or grill with a pinch of olive oil. For this version I fry both the potatoes and eggplant slices till golden brown and then leave on kitchen paper in order to absorb the oil. Once done leave the fried/grilled/baked potatoes and eggplant aside to cool.
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| Layer of eggplants |
Then prepare the minced meat. Put some olive oil in a large pan. Cut the onions and place then in the pan once it has reached the correct temperature. Fry the onions only enough to get them soft (don't burn or caramelize them). Then add the minced meat and brown it thoroughly. Once meat is browned add the tomato purée, spice to taste and add some water (enough to just cover the minced meat mixture). Put the heat to medium and cover). Keep stirring until most of the water is gone. Before all the liquids are absorbed chop and add the parsley. Remove from heat and keep aside to cool down.
Lightly grease an oven dish and start placing layers of potatoes. Once the surface of the dish is covered continue doing the same with eggplant slices (or the other way round). Once the surface is filled with eggplant take half of the minced meat mixture and cover the surface (according to the size of the oven dish you might have two layers of potato-eggplant-minced meat or just one). If you still have a lot of potatoes eggplant and minced meat repeat the layers in the same order. First potato, then eggplant and then minced meat.
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| Layer of potatoes |
Once you dish is filled with one or two layers of the ingredients add the bechamel sauce and sprinkle with parmesan. Place in the middle level of the over and cook at 180 ºC for 30 mins or until the top is golden brown.
Enjoy!
Sutzukakia Furnu
(Cumin meatballs in the oven)
You will need:
400gr minced meat (lean beef)
1 egg
1/2 dl panko bread crumbs
1 tbs olive oil
1 clove of garlic
2 medium size onions
1 tsp ground cumin
1 tsp oregano
salt and pepper
4 tbs tomato sauce
8 medium size potatoes ( or as many as your over dish takes_less or more)
Prepare the meatballs: place the minced meat in a bowl and add the salt and pepper. Chop the onions and garlic in small cubes and add then to the mixture together with the egg, olive oil, oregano, cumin and bread crumbs. Mix the mixture with your hands until the ingredients are mixed well. Fix the mixture into a ball and leave covered to rest.
Prepare the potatoes: clean the potatoes and cut them in wedges.
Take the minced meat mixture and role 2-3 cm sausages. Place them in the center of the dish as shown in the picture above. Rest the potato wedges around the sutzukakia. Boil some water and add it to the dish so as to cover half of the potatoes and sutzukakia. Then sprinkle the dish with olive oil, salt and some tomato sauce.
Cook for 1hour on 200 degrees Celsius in the middle rack of the oven.
Serve with some baked red peppers, salad and feta cheese.
Enjoy!
Greek Salad
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| Greek Salad |
You will need:
a pack of green salad
two medium tomatoes
half a cucumber
100gr feta cheese
one small onion (optional)
black or green olives
olive oil
salt
oregano
Wash and cut the salad in thin stripes. Wash the tomatoes and cut them in slices or cubes. Peel the cucumber and cut in slices or cubes. Add the tomatoes and cucumber on top of the salad. Then add the onions, feta and olives. Sprinkle with olive oil and oregano. Add a pinch of salt and serve.
Enjoy!
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