Sauces, dips & Side dishes

Greek Red Roasted Peppers
(Piperies florinis)

ĵ

You will need:

8 medium size red sweet peppers (florina type)

2 cloves of garlic 

2 tsp oregano

2 tbs olive oil 

1 tbs red wine vinegar

How to roast the peppers: 

Pierce the peppers with a fork and place then on an oven dish. Place the oven dish at the top rack of the oven on grill. Roast on 200 degrees Celsius until the top of the peppers is slightly black. Take the peppers out and turn over the other side. Roast until this side is also slightly black. As soon as both sides have been roasted take out of the oven and place in a plastic bag and leave to sweat for about 30 minutes. Once the peppers have cooled down, take them out of the bag and start pealing them. 

Add in a bowl together with the olive oil, vinegar, oregano and garlic (which has been chopped in slices or cubes). Place in the fridge and leave until chilled. Serve them chilled with any meat dish. 

Enjoy!

Bechamel Sauce

You will need: 

60gr all-purpose-flour

500ml  milk 

60gr butter

2 eggs
50gr kefalotiri/reccorino cheese 

salt

nutmeg 

Melt the butter and add the flour. Brown the flour till it is a bit dry. Add the milk little by little and keep stirring the mixture constantly until it is thicker. Finally, add some salt and nutmeg. Your sauce is now ready to use in any dishes that require "white sauce" like. for example, Moussakas. 

Bujiurdi (Μπουγιουρντί) in foil

You will need: 

200gr   feta Dodoni

1 large tomato

1 green pepper 

1 large onion

some green chilli pepper (optional) 

olive oil 

oregano 

salt

Wash the tomato and pepper(s). Slice the tomato, pepper(s) and onion in thin slices (rings). Leave them aside. 

Take some foil and place in the middle the ingredients. First sprinkle some oil, salt and oregano at the bottom. On top of that add one layer of tomatoes, then a layer of onions, then a layer of pepper(s) and sprinkle again with oregano. Then add the feta cheese. Sprinkle some oil on the feta and then repeat the layers of the rest of the ingredients backwards i.e. oregano, pepper(s), onions, tomato. Sprinkle once more with some oil. Cover the mixture well from all corners. Then take another piece of foil and cover again. 

Make sure you wrap the package well only with these two foils. Also, the package should be wrapped in a way that even if you turn it upside down the oil will not run through.

Place on a hot grill. Turn the package a few times until the ingredients have cooked well on both sides. Leave for approx. 15 minutes (time varies depending on how hot or strong your grill is).  

Enjoy!

Strapatsada (egg-tomato-feta)

You will need:

2         green peppers

2         tomatoes (grated)

2         eggs (scrambled)

100g   feta cheese 

1 tbs   olive oil   

pinch  oregano (optional)

Wash the tomatoes and grate them leaving the juice in a bowl. Clean the peppers and cut them in small rings or stripes. Heat the olive oil in a pan and add the peppers. Let the peppers soften up a bit and then add the tomato juice. For better results before adding the tomato sauce in the pan take a pinch of sugar and stir it in the tomato sauce (this was the juice from the fresh tomato will not be too bitter). Once you have done this add the tomato sauce in the pan with the oil and the peppers and let it cook for a few minutes. Once the tomato sauce has reduced a bit add the already scrambled eggs in the pan and keep stirring well. Once the eggs have been incorporated well take the pan off the heat and leave aside. Once off the heat take the feta and mush it with a fork. Then add the mushed feta pieces in the mixture and stir lightly. You can also add some oregano but this is optional 

Once the mixture has cooled down in room temperature place in the fridge. Enjoy your strapastada cold served with grilled pieces of white bread.  

Avgolemono (egg & lemon sauce)

You will need: 

1 large lemon 

1 large egg 

Cut and squeeze out the juice of one lemon. Keep it aside. Break the egg and separate the egg white from the egg yolk. Take the bowl with the egg white and start beating it until you have a frothy white foam. Continue beating the mixture and simultaneously add the egg yolk to the mixture. Once the two have mixed well add slowly the lemon juice while continuing beating the mixture. Once all the juice has been added your avgolemono is ready to be added to your recipe.