tag:blogger.com,1999:blog-35044151854168145252024-03-13T14:19:28.807+11:00Mulberry and PomegranateM mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.comBlogger280125tag:blogger.com,1999:blog-3504415185416814525.post-41365820862905646132017-12-10T19:24:00.000+11:002017-12-10T19:33:20.558+11:00Ma's spanakopita (σπανακοπιτα| συνταγες μαμας)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="font-quicksand" data-ascent="10.1px" data-descent="2.25px"><span style="font-family: inherit;">It has been a while between posts but I'm back with one of my favourite classic Greek dishes, spanakopita. This was one of the dishes that Ma would regularly make for us, after we were first married. A quick visit after work or on the weekend would often see us </span>returning home from Ma's kitchen with a warm tapsi (the big silver pan) of spanakopita, swaddled in freshly laundered tea towels. </span></div>
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<span class="font-quicksand" data-ascent="10.1px" data-descent="2.25px"><span class="font-quicksand" data-ascent="10.1px" data-descent="2.25px"><span style="font-family: inherit;">Ma's version of </span>this Greek classic<span style="font-family: inherit;"> </span></span><span style="font-family: inherit;">combines country style homemade fyllo dough with a filling of spinach, leeks, shallots, dill and feta. It is </span>absolutely<span style="font-family: inherit;"> moorish and very hard to limit yourself to one slice. Any variety of spinach can be used and homegrown is always best! If you are using large leafed silverbeet, be sure to remove the thick stems and use only the green leafy part. </span></span></div>
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<span class="font-quicksand" data-ascent="10.1px" data-descent="2.25px">I couldn't wait to learn how to make Ma's version of this dish, but I was slightly anxious about how to replicate the country style fyllo. </span><span style="font-family: inherit;">To learn this recipe and start to </span>understand<span style="font-family: inherit;"> the art of </span>fyllo, <span style="font-family: inherit;">Ma </span>suggested that I should sit and watch her make the pita - over a few different occasions. I think it must take at least 60 years in the kitchen, regularly practising, to get fyllo making down to a fine art. But to help us all at home, under Ma's direction, I have made this little video. The full recipe is also set out below. Enjoy! </div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzapH6nwAxpNKmu4Ps6bvga5KGVUssJwapxzTB1y_KjM2JOcaHnkBZIuftfZhcpgcOPNRxOyg6iwsCxChZsdA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<b>Ma's spanakopita (σπανακοπιτα| συνταγες μαμας)</b></div>
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<span data-ascent="12.6px" data-descent="2.73px"><span style="font-family: inherit;"></span></span><i><span class="font-typewriter" data-ascent="10.9px" data-descent="3.14px" style="font-family: inherit;">I</span><span class="font-typewriter" data-ascent="9.91px" data-descent="2.86px" style="font-family: inherit;">ngredients</span></i></div>
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<span class="font-typewriter" data-ascent="9.91px" data-descent="2.86px"><em><span style="font-family: inherit;">For the dough</span></em></span></div>
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<span class="font-typewriter" data-ascent="9.91px" data-descent="2.86px"><span style="font-family: inherit;">4 cups of flour</span></span></div>
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<span class="font-typewriter" data-ascent="9.91px" data-descent="2.86px"><span style="font-family: inherit;">1 tsp salt</span></span></div>
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<span class="font-typewriter" data-ascent="9.91px" data-descent="2.86px"><span style="font-family: inherit;">2 tsp Greek wine vinegar</span></span></div>
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<span class="font-typewriter" data-ascent="9.91px" data-descent="2.86px"><span style="font-family: inherit;">4 tbs EVOO</span></span></div>
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<span class="font-typewriter" data-ascent="9.91px" data-descent="2.86px"><span style="font-family: inherit;">1 & 1/2 tea cups of warm water </span></span></div>
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<span class="font-typewriter" data-ascent="9.91px" data-descent="2.86px"><em><span style="font-family: inherit;">For the filling </span></em></span></div>
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<span class="font-typewriter" data-ascent="9.91px" data-descent="2.86px"><span style="font-family: inherit;">200g of good quality Greek DOC feta, crumbled</span></span></div>
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<span class="font-typewriter" data-ascent="9.91px" data-descent="2.86px"><span style="font-family: inherit;">2 bunches of shallots, finely chopped</span></span></div>
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<span class="font-typewriter" data-ascent="9.91px" data-descent="2.86px"><span style="font-family: inherit;">1 bunch of dill, finely chopped</span></span></div>
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<span class="font-typewriter" data-ascent="10.9px" data-descent="3.14px"><span style="font-family: inherit;">2 eggs, beaten</span></span></div>
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<span class="font-typewriter" data-ascent="10.9px" data-descent="3.14px"><i>Method</i></span></div>
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1. Preaheat oven to 170C. Start by preparing the dough. In a bowl, add the flour and create a well in the center. Add the salt, vinegar and EVOO. Gradually add the water (you may not need to add all of it) and mix all the dough ingredients. The dough should be firm and soft and easily peel off your hands. Take a seperate bowl and brush with EVOO. Place the dough in the bowl and brush the top and sides of the dough wth EVOO. Set the dough aside for at least half an hour. </div>
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2. In the meantime, prepare the filling. Wash and clean the spinach well. Shred finely and place in a large bowl. Add a little salt and then rub/crush the spinach with your hands to make it wilt. Set aside while you clean and prepare the other ingredients. The spinach should accumulate some liquid in the bottom of the bowl, drain this off. Next, add the chopped shallots, leek and dill. Mix well to combine. Finally, add the crumbled feta and eggs. Mix well to combine. Add a little seasoning (be careful with salt as this would already have been added to the spinach.)</div>
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3. Divide the dough into two parts, the bottom sheet (2/3 of the dough) and the top sheet (1/3 of the dough). </div>
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4. On a clean and floured work surface, 'open' (rollout) the two sheets of fyllo. When each sheet is nearly rolled out, drizzle lightly with EVOO.</div>
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5. Fold back the corner of each sheet of dough, onto the oil drizzled part, one and a time, and roll out as much as you can, The oil should help the dough stretch a little further and become thinner, without tearing. </div>
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6. In an oiled baking dish, place the bottom sheet (it should also cover the sides of the dish). Carefully pour the filling onto the fyllo lined baking dish, making sure it is the same thickness across the dish. Cover with the top sheet and join the two sheets by folding the edges inwards. </div>
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7. Brush the pita with a little EVOO, use a fork to create a few holes and bake at 170 degrees for 45-60 minutes or until golden brown. When ready, remove the pie from the oven and if desired, brush with a little more EVOO. Best served warm or at room temperature. </div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-47076326010086634382017-10-14T09:25:00.000+11:002017-12-10T20:17:24.647+11:00Elefteria's baked feta (φετα φουρνου)<div dir="ltr" style="text-align: left;" trbidi="on">
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A wonderful meze, baked in its own little dish, this aromatic almost caramelised feta is a perfect shared appetiser for when friends drop around. It also makes an excellent weeknight treat, especially on evenings when the air is warm and you can dine alfresco. </div>
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This recipe comes from the wonderful Elefteria, the chef at my local taverna. Elefteria, who hails from Kos, is a genius in the kitchen. When baking the feta, Elefteria recommends using a small enamel or ceramic dish, which holds the feta snuggly. The large terracotta ceramic dishes used to sell sheep's milk yogurt in Greece are perfect for this purpose. If you don't have the right ceramic dish, you can always use a little foil parcel to hold the feta.<br />
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Elefteria's baked feta (φετα φουρνου)</h4>
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<i>Ingredients</i> </div>
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1 piece of feta</div>
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1 small, sweet green pepper, finely chopped</div>
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1 medium tomato, peeled, de-seeded and finely chopped</div>
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1/2 small red onion, peeled and very finely sliced </div>
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1-2 teaspoons of dried Greek oregano </div>
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1. Preheat the oven to 200C. </div>
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2. Drizzle a little olive oil in the base of the ceramic dish. Place the feta in the dish. Drizzle a little oil over the feta and scatter with the rigani. Then sprinkle over the green pepper, onion and finally the tomato pieces. Add a pinch more of the rigani and another small drizzle of olive oil. Top with a little freshly ground black pepper, or if you prefer a sprinkle of dried, smoked chilli flakes.</div>
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3. Place the feta in the oven, uncovered, and bake until the side of the feta start to caramelise, about 20 minutes. </div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-66364485469690774422017-09-22T17:20:00.000+10:002017-12-10T20:16:58.806+11:00Rabbit stifado (κουνελι στιφαδo)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">It’s amazing how as soon as the weather turns chilly our cravings for comfort food set in. A longing for salads dissipates with the first frosts of winter. This is the weather where Ma’s hearty rabbit stifado takes centre stage. A dish of rabbit (or hare) slow cooked in a fresh tomato sauce, gently scented with warming hints of cinnamon and of course, plenty of caramelised onions.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Rabbit used to be a dish that we ate a lot of in Australia, until recent times following the myxomatosis scare. In Greece, and in Greek kitchens around the world including Australia, rabbit continues to be a popular and much loved ingredient. Nutritionally speaking, rabbit is a great choice with less calories than white chicken meat. So it’s good for the waistline and it’s also considerably lower in saturated fat than beef and therefore less likely to produce what we call bad cholesterol (LDL ). <o:p></o:p></span></div>
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<span style="font-family: inherit;">In Australia, I buy rabbit from my local Greek butcher, but you can also find it online – direct from the farm. In Greece, rabbit is often available at the local markets (called “laiki’).<o:p></o:p></span></div>
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<span style="font-family: inherit;">Rabbit is sometimes criticised for being so lean it turns dry on cooking. In the hands of my mother in law, this never happens. Ma’s rabbit is wonderful, very juicy, tender and packed with flavour. After being slow cooked it simply falls off the bone. Here's how to make it. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><b>Rabbit stifado (</b>κουνελι στιφαδo)<span style="font-size: 11pt; text-align: justify;"> </span></span></h4>
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<span style="text-align: justify;"><i><span style="font-family: inherit; font-size: x-small;">Preparation time: 3 hours </span></i></span></div>
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<span style="font-family: inherit; font-size: x-small;"><i>Cooking time: 1 & 1/2 hours</i></span></div>
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<span style="font-family: inherit; font-size: x-small;"><i>Serves: 6-8</i></span></div>
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<i><span style="font-family: inherit; font-size: x-small;">Cooking note: Rabbits are usually sold whole, skinned, gutted, but should have still their kidneys and liver attached. You can joint it yourself or ask your butcher to do it.</span></i></div>
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<span style="font-family: inherit;"><b>Ingredients </b></span></div>
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<span style="font-family: inherit;">1 rabbit or hare (1&1/2 kg)</span></div>
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<span style="font-family: inherit;">800g baby onions, peeled and left whole</span></div>
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<span style="font-family: inherit;">1 large brown onion, chopped</span></div>
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<span style="font-family: inherit;">2 cloves of garlic, chopped</span></div>
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<span style="font-family: inherit;">2 tbs tomato paste or 2 cups fresh tomato, grated </span></div>
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<span style="font-family: inherit;">1 glass of wine vinegar</span></div>
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<span style="font-family: inherit;">1 glass of olive oil</span></div>
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<span style="font-family: inherit;">1 glass of white wine</span><br />
<span style="font-family: inherit;">1-2 sticks of cinnamon</span></div>
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<span style="font-family: inherit;">2 bay leaves </span></div>
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<span style="font-family: inherit;">2-3 allspice berries </span></div>
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<span style="font-family: inherit;">6 cloves</span></div>
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<span style="font-family: inherit;">salt and pepper, to taste </span></div>
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<span style="font-family: inherit;"><b>Method </b></span></div>
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<span style="font-family: inherit;">1. Wash the rabbit and put it into a basin with water and the glass of vinegar. Leave it in a cool place for 3 hours. Drain and then dry the </span>rabbit<span style="font-family: inherit;"> pieces with absorbent kitchen paper. </span></div>
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<span style="font-family: inherit;">2. Add some olive oil to a frying pan and when hot, fry the rabbit </span>pieces until brown. Remove from the pan and drain the rabbit pieces on absorbent kitchen paper. Using the same frypan, cook the baby onions until caramelised. Remove and place in a large casserole pot. Again using the frypan, cook the chopped onion and cloves of garlic until fragrant. Add to the casserole pot which contains the whole onions. Finally, place the drained rabbit pieces in the casserole pot. </div>
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3. Pour the wine, oil and tomato into the casserole pot containing the rabbit pieces and onions. Season and add the other aromatics. Bring to the boil and cook for around 20 minutes. Then lower the heat, cover the pot and let the food simmer for a further hour or until the rabbit is tender. Serve hot with potato puree or simply with good country style sourdough bread. </div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-29207013203678222702017-09-12T15:20:00.000+10:002017-09-12T15:20:36.082+10:00Bakaliaros with Horta (μπακαλιαρος με χορτα)<div dir="ltr" style="text-align: left;" trbidi="on">
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A traditional dish, bakaliaros with horta (μπακαλιαρος με χορτα) is cooked across Greece from Crete to Lefkada. It is usually make in the winter months when bitter wild greens are most abundant. It's also a popular fasting dish, for those days when olive oil and fish can be eaten. </div>
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This dish sums up all of the wonderful benefits of a Greek 'mediterranean' style diet. It's packed with wild greens, olive oil, tomatoes and plenty of aromatic vegetables such as onion, leek and garlic. As with all salt cod dishes, this is not one to cook at the last minute. However, if preparing and soaking the salt cod is a little bit of a chore, you can replace with any other firm white fish fillets.<br />
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<a href="http://2.bp.blogspot.com/-n9E20C-xzZs/WWHt3fytOzI/AAAAAAAAI1c/M0Xlr3al4a8lNPYBULQdSBgKnGYyVRThACK4BGAYYCw/s1600/IMG_1958.JPG" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-n9E20C-xzZs/WWHt3fytOzI/AAAAAAAAI1c/M0Xlr3al4a8lNPYBULQdSBgKnGYyVRThACK4BGAYYCw/s1600/IMG_1958.JPG" /></a></div>
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Bakaliaros with Horta (μπακαλιαρος με χορτα)</h4>
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<i>Serves 6 </i></div>
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<i>Ingredients </i><br />
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1 kg of salt cod<br />
2 kg of Horta (e.g. radiki, swiss chard etc)<br />
2 onions, finely chopped<br />
1 leek, finely chopped<br />
2-3 cloves of garlic, finely chopped<br />
1/2 cup finely chopped parsley<br />
1 small glass of EVOO<br />
1 small glass of white wine<br />
1-2 teaspoons of <a href="http://mulberrypomegranate.blogspot.com.au/2017/03/mas-octopus-pilafi.html">Ma's chilli puree </a><br />
1/2 kg of fresh tomatoes, grated<br />
Salt and pepper to taste<br />
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<i>Method </i><br />
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1. The salt cod will need to be soaked for at least 48 hours+ before being cooked to remove the salt. First, place the fish under a running tap to rinse of the excess salt. Cut into large pieces. Then fill a large bowl with cold water Find a mesh sieve that will sit comfortably in the bowl. Place the fish in the sieve and the salt should then sink to the bottom of the bowl, rather than soaking back into the fish. Continue to change the water regularly. After 48 hours soaking, remove the bones and skin from the cod. </div>
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2. Clean the greens well. Roughly chop. </div>
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3. In a frying pan, heat some olive oil. Add add the chopped greens and let them cook down. Set aside. </div>
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4. In the same frying pan, add a little more oil, then add chopped onion, garlic and leek. Cook until fragrant, then add the grated tomatoes, chilli puree, chopped parsley and white wine. Let the sauce cook down for around 20 minutes. </div>
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5. Take a medium sized tapsi (oven dish) and drizzle in a little oil and add a few spoons of the tomato sauce. Then add the wilted greens. Place in the pieces of bakaliaro and then spoon over the tomato sauce. Cover with foil and bake in the oven at 180C for around 45 minutes or until the greens and fish are tender. </div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-68060297011009959562017-08-19T17:43:00.000+10:002017-08-19T17:43:03.012+10:00Artichokes stuffed with parsley (Αγκιναρες γεμιστες με μαιντανο)<div dir="ltr" style="text-align: left;" trbidi="on">
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Greek people have been eating artichokes for centuries and they have found endless ways to enjoy this beautiful vegetable. My mother in law traditionally stuffs artichokes with rice and herbs, but she recently suggested this as a simpler and lighter alternative. This is a energising dish that just sings spring!</div>
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<a href="http://2.bp.blogspot.com/-SmfQd_RhNIM/WYZhBp6fh2I/AAAAAAAAI9E/lCJQp_KGku4liaJsHMsodzETuJhQMjoCQCK4BGAYYCw/s1600/IMG_2124.JPG" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-SmfQd_RhNIM/WYZhBp6fh2I/AAAAAAAAI9E/lCJQp_KGku4liaJsHMsodzETuJhQMjoCQCK4BGAYYCw/s1600/IMG_2124.JPG" /></a></div>
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<a href="http://4.bp.blogspot.com/-h-H3i66neCE/WYZhDpXFLOI/AAAAAAAAI9M/rYsjyHerGt4sGulfsKUielK3McpV_BFKQCK4BGAYYCw/s1600/IMG_2127.JPG" imageanchor="1"><img border="0" src="https://4.bp.blogspot.com/-h-H3i66neCE/WYZhDpXFLOI/AAAAAAAAI9M/rYsjyHerGt4sGulfsKUielK3McpV_BFKQCK4BGAYYCw/s1600/IMG_2127.JPG" /></a></div>
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Artichokes stuffed with parsley (Αγκινάρες γεμιστές με μαϊντανό)</h4>
<i>Ingredients </i><br />
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2 lemons, zested and juiced<br />
6 artichokes<br />
1 cup chopped flat-leaf parsley<br />
2 tbsp chopped mint<br />
5 garlic cloves, finely chopped<br />
1 cup freshly grated sheep's milk kefalograviera cheese<br />
1 & 1/2 cups fresh sourdough breadcrumbs, made from olive bread (or gluten free breadcrumbs)<br />
300 ml extra virgin olive oil, plus extra for drizzling<br />
200 ml white wine<br />
100g butter<br />
sea salt<br />
freshly ground black pepper<br />
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<i>Method </i><br />
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1. Preheat the oven to 180°C. Fill a large bowl with cold water and add the juice of one. You can leave the lemon halves themselves in the water. Prepare the artichokes by peeling off the tough outer leaves. Trim the stem, so that the base of the artichoke is flat. Slice off the top of the artichoke and scoop out the fibrous choke. Be careful not to remove any of the artichoke heart, the best part! Rub the trimmed artichoke with half of the remaining lemon and then immediately place in the bowl of water. </div>
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2. Combine the lemon zest, herbs, garlic, kefalograviera, 1 cup of the breadcrumbs and oil in a bowl. Season with salt and pepper and mix well.</div>
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3. Parboil the artichokes in boiling salted water for around 20 minutes or until just tender. Drain the artichokes, allow them to cool slightly and then stuff each one generously with the breadcrumb mixture by gently separating each leaf and pushing the stuffing into the gaps and the centre of the artichoke. Tightly pack the artichokes into a baking dish and drizzle with more oil. Pour in the white wine to just cover the base of the dish. Season the artichokes with more salt and pepper and top with some of the remaning breadcrumbs and a small dollop of good quality butter. Place in the oven until the breadcrumbs become golden brown and crispy. Serve immediately. </div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-13078676691713951842017-08-06T09:46:00.000+10:002017-08-06T09:46:05.034+10:00Octopus with chickpeas in the oven (Χταποδι με ρεβιθια στο φουρνο)<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a great dish for cold days or nights. The c<span style="color: #212121; font-family: inherit; font-size: 16px; white-space: pre-wrap;">hickpeas and octopus are a wonderful match and the spices are lovely and warming. It's best served simply on its own with a crusty slice of sourdough bread. </span><br />
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Octopus with chickpeas in the oven (Χταπόδι με ρεβίθια στο φούρνο)</h4>
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<i>Ingredients </i><br />
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200 grams chickpeas<br />
1½ kilos of octopus, cleaned<br />
1 onion large, chopped<br />
2 cloves of garlic chopped<br />
400 grams of fresh tomatoes, grated<br />
EVOO<br />
2 bay leaves<br />
1 teaspoon of smoked bukovo chilli flakes<br />
1 teaspoon of sparoza herb and spice blend for tomato sauces <br />
Salt and Pepper, to taste<br />
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<i>Method </i><br />
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1. Soak the chickpeas in cold water overnight.<br />
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<span style="color: #212121; font-family: inherit; font-size: 16px; white-space: pre-wrap;">2. Boil the chickpeas in plenty of water for about 35-40 minutes until soft. Drain and set aside. </span><br />
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<span style="color: #212121; font-family: inherit; font-size: 16px; white-space: pre-wrap;">3. While the chickpeas are cooking </span><span style="color: #212121; font-family: inherit;"><span style="white-space: pre-wrap;">prepare the octopus: Put it in a saucepan (without any water or oil) and simmer it for 25-30 minutes until it is softened and it has released all of its water</span></span><span style="color: #212121; font-family: inherit;"><span style="white-space: pre-wrap;">. Set the octopus aside and allow it to cool. Then cut into large pieces. </span></span><br />
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<span style="color: #212121; font-family: inherit;"><span style="white-space: pre-wrap;">4. In a hot pan, a</span></span><span style="color: #212121; font-family: inherit; font-size: 16px; white-space: pre-wrap;">dd some oil and then add the onion and garlic. Saute them until they get some colour. Add the octopus pieces. Pour the tomato, spices and bay leaves. </span><br />
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<span style="color: #212121; font-family: inherit; font-size: 16px; white-space: pre-wrap;">5. </span><span style="color: #212121; font-family: inherit;"><span style="white-space: pre-wrap;">Simmer the dish for about 5 minutes and then add the chickpeas. Allow to boil and then pour into an oven proof dish (preferably </span></span><span style="color: #212121;"><span style="white-space: pre-wrap;">terracotta</span></span><span style="color: #212121; font-family: inherit;"><span style="white-space: pre-wrap;">). If the tomato does not cover the chickpeas and the octopus, add a little bit of water to cover the octopus and chickpeas.</span></span><br />
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<span style="color: #212121; font-family: inherit;"><span style="white-space: pre-wrap;">6. </span></span><span style="color: #212121; font-family: inherit; font-size: 16px; white-space: pre-wrap;">Preheat the oven to 180 ° C. Bake the dish in the oven for about 30 minutes or until the octopus is tender.</span></div>
M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-62969469463533448662017-07-30T08:08:00.000+10:002017-07-30T08:08:38.036+10:00Sardines in the oven (Σαρδελες στο φουρνο)<div dir="ltr" style="text-align: left;" trbidi="on">
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Sardines really are a staple in the Greek kitchen and a regular feature on weekly family menus. Fresh sardines are utterly delicious, but they have to be absolutely fresh. To find the freshest sardines, I follow Mum's advice: sardines should have a firm body that is a glistening in a steely blue colour. Their eyes should be bright and clear. If sardines are not absolutely fresh, the heads start to turn red under the fishes eye. Also, sardines should not be longer than around 5 inches.<br />
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One of my favourite ways to cook fresh sardines comes from a recipe I was given from the lovely Elizabeth, of Elizabeth's Garden Taverna in Naxos. The most time consuming part of the dish is cleaning and butterflying the sardines - and peeling/de-seeding a few tomatoes. However, other than that this dish is a doddle!<br />
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<b>Sardines in the oven (Σαρδέλες στο φούρνο)</b></div>
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<i>Ingredients </i></div>
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10 large fresh sardines, dressed (cleaned and gutted) and butterflied </div>
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6 Garlic cloves, peeled and crushed </div>
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2 Firm, ripe tomatoes, peeled, de-seeded and cut into dice </div>
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1 tablespoon dried Greek rigani </div>
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EVOO </div>
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Salt and pepper to taste</div>
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<i>Method</i></div>
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1. Preheat the oven to 180C. </div>
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2. In bowl, toss the cleaned, butterflied sardines together with 2 tablespoons olive oil, salt, pepper and garlic. </div>
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3. Drizzle a little olive oil over the surface of an oven-proof baking dish large enough to hold the sardines snuggly in one layer. </div>
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4. Place the sardines in the baking dish, laying them flat, skin side up one next to the other and scatter the tomato slices and rigani over the sardines. Drizzle over any remaining liquid from the bowl. </div>
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5. Drizzle over a little more olive oil and bake uncovered for about 10 - 12 minutes, or until the sardines are tender. </div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-70527424220005736462017-07-22T18:22:00.000+10:002017-07-22T18:22:30.111+10:00Poached seafood with herb & garlic mayonnaise (θαλασσινα με μαγιονεζα)<div dir="ltr" style="text-align: left;" trbidi="on">
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Sometimes there is nothing better than a simple classic. Flipping through my original 1950s edition of Tselementes, I came across his recipe for mayonnaise. It's not a dish that I commonly associate with the Greek kitchen - perhaps thought of when making the taverna favourite of 'Russian salad.'<br />
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<a href="http://2.bp.blogspot.com/-K3SBuWdZkS0/WWHswRLBrvI/AAAAAAAAI08/8jjPWVQdGBA6rWbmkgSRqO_Y1rLT9_8tACK4BGAYYCw/s1600/IMG_1956.JPG" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-K3SBuWdZkS0/WWHswRLBrvI/AAAAAAAAI08/8jjPWVQdGBA6rWbmkgSRqO_Y1rLT9_8tACK4BGAYYCw/s1600/IMG_1956.JPG" /></a><br />
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In any event, Mr Tselementes' mayonnaise is a lovely accompaniment to simply poached seafood. Especially when it is cranked up a notch in the flavour stakes with the addition of some soft herbs. This dish makes a perfect weekend lunch for family and friends, when the sun is shinning and the rose is chilled.<br />
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<a href="http://4.bp.blogspot.com/-Y4RJhadvuZ0/WWHtB49Ja0I/AAAAAAAAI1M/YrWtivqS5C44UL9FVqfvPJHKH9ybkLpvwCK4BGAYYCw/s1600/IMG_1957.JPG" imageanchor="1"><img border="0" src="https://4.bp.blogspot.com/-Y4RJhadvuZ0/WWHtB49Ja0I/AAAAAAAAI1M/YrWtivqS5C44UL9FVqfvPJHKH9ybkLpvwCK4BGAYYCw/s1600/IMG_1957.JPG" /></a></div>
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<b>Poached seafood with herb & garlic mayonnaise </b> (θαλασσινά με μαγιονέζα)</h4>
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<i>Serves 4</i></div>
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<i>Ingredients </i></div>
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<i>Seafood of your choice e.g:</i> </div>
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12 mussels</div>
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250g scallops on the shell</div>
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500g prawns </div>
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4 salmon fillets </div>
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250 ml white wine</div>
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250 ml fish stock</div>
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2 bay leaves </div>
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Pinch of saffron </div>
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Handful of black peppercorns</div>
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<i>Herb mayonnaise</i>:</div>
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4 egg yolks</div>
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4 garlic cloves, crushed </div>
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1 tablespoon of chopped chives</div>
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1 tablespoon of chopped parsley </div>
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1 tablespoon of lemon juice </div>
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200 ml EVOO </div>
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lemon wedges and crudities to serve </div>
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<i>Method </i></div>
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1. <u>To make the mayonnaise</u>: put the egg yolks, crushed garlic, herbs and lemon juice in the bowl of a food processor and mix until smooth and creamy. Add the oil, drop by drop, from the tip of a teaspoon until the mixture begins to thicken. Then, start to add the rest of the oil in a very thin stream. </div>
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2. Put the wine, stock, saffron, bay leaves and peppercorns into a deep frying pan and bring to a slow simmer. Poach your chosen seafood in batches. Serve on a platter with some in season crudities (radishes, fennel slices, baby carrots etc) and lemon wedges. I like to place the bowl of mayonnaise in the centre of the platter. </div>
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Note: Keep the poaching liquid to use as a soup stock. </div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-37319005579468983992017-07-20T09:17:00.000+10:002017-07-20T09:17:12.824+10:00Artichokes with brandade of salt cod (Αγκιναρες με μπρανταδα μπακαλιαρου)<div dir="ltr" style="text-align: left;" trbidi="on">
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Artichokes! One of my most, most loved vegetables. Most commonly associated with springtime markets, did you know they have more than one season? My local market was flush with a bounty of locally grown beauties and it is only mid-winter here in Sydney. Happily, here in Australia as well as the more common September crop, there is also a limited winter crop of artichokes. Unlike their springtime cousins, who will keep reproducing artichokes from the same plant, winter artichokes are a one hit wonder and need to be replanted each season. </div>
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One of my favourite ways to enjoy artichokes is when they are filled with aromatic, herb and tomato flavoured rice. A traditional Zakynthian recipe from my mother in law's kitchen (<a href="http://mulberrypomegranate.blogspot.com.au/2014/11/mas-artichokes-stuffed-with-rice-and.html">you can find the recipe here</a>). Taking inspiration from this dish, I decided my recent purchase of artichokes should also be stuffed - but instead of rice, I chose the more decadent filling of brandade of salt cod (Μπραντάδα μπακαλιάρου), enriched with a little creme fraiche and potato (plus extra garlic if you are so inclined). While the artichokes do take a little time to prepare, this recipe is fairly quick to make if you happen to have a stash of pre-prepared brandade on hand. </div>
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These artichokes are a wonderfully messy and tactile thing to eat! Working through the outside layers, one by one, you can take a little of the filling as you go - or save it all until they end to enjoy with the prized artichoke heart.<br />
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<a href="http://3.bp.blogspot.com/-WsPH02i1zHU/WWHuzDpXlrI/AAAAAAAAI10/IZatO4fOqJ8rwFxG3HRh1O74K11M-WFWgCK4BGAYYCw/s1600/IMG_1961.JPG" imageanchor="1"><img border="0" src="https://3.bp.blogspot.com/-WsPH02i1zHU/WWHuzDpXlrI/AAAAAAAAI10/IZatO4fOqJ8rwFxG3HRh1O74K11M-WFWgCK4BGAYYCw/s1600/IMG_1961.JPG" /></a><br />
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Artichokes with brandade of salt cod (Αγκινάρες με μπραντάδα μπακαλιάρου)</h4>
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<span style="text-align: justify;"><span style="font-family: inherit; font-size: xx-small;"><i><br /></i></span></span></div>
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<span style="font-size: x-small;"><span style="text-align: justify;"><i><span style="font-family: inherit;">Preparation time: 30 mins</span></i></span></span></div>
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<span style="font-size: x-small;"><i style="text-align: justify;"><span style="font-family: inherit;">Cooking time: 30 mins</span></i></span></div>
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<span style="font-size: x-small;"><i><span style="font-family: inherit;">Serves: 2-3</span></i></span></div>
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<i>Ingredients </i></div>
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3 fresh artichokes, cleaned, trimmed (choke removed) and halved </div>
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1 tablespoon of crème fraîche</div>
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1 cup of <a href="http://mulberrypomegranate.blogspot.com.au/2017/07/ionian-style-brandade-of-salt-cod.html">brandade of salt cod </a></div>
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1 lemon, zested </div>
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2 starchy potatoes, boiled and put through a food mill</div>
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2-3 garlic cloves (or to taste), crushed garlic </div>
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2 tablespoons of chopped parsley </div>
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EVOO </div>
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Salt and pepper, to taste </div>
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1. Bring a large pot of water to the boil with one halved lemon. Add the artichokes and reduce to a simmer and cook until tender (about 30 minutes). </div>
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2. While the artichokes are cooking, prepare the filling. Place the brandade of salt cod, pureed potatoes, creme fraiche, lemon zest, crushed garlic, chopped parsley and a drizzle of EVOO in a bowl.Mix the filling well to combine, season to taste. </div>
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3. When the artichokes are cooked through, drain to remove any excess water. Place the artichoke halves in an earthenware dish, which has been first drizzled with a little EVOO. Fill each artichoke centre with a tablespoon (or more depending on how large the artichoke is) with the salt cod filling. Once all of the artichokes are filled, drizzle with a little EVOO and season with salt and pepper. </div>
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4. Place the dish of artichokes under a grill for 15 minutes or until the filling becomes bubbly and golden brown. Serve with crusty bread and a fresh green salad. </div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-15622178862844704302017-07-16T11:07:00.001+10:002017-07-16T11:07:34.796+10:00Lefkada: a guide<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><a href="http://4.bp.blogspot.com/-Lw-7p_TtSrQ/WWcf9wwfxpI/AAAAAAAAI3U/bcymMqfDBdsLZX_CyP4HfdsClLc3aCC8QCK4BGAYYCw/s1600/IMG_1995.JPG" imageanchor="1"><img border="0" src="https://4.bp.blogspot.com/-Lw-7p_TtSrQ/WWcf9wwfxpI/AAAAAAAAI3U/bcymMqfDBdsLZX_CyP4HfdsClLc3aCC8QCK4BGAYYCw/s1600/IMG_1995.JPG" /></a></span>
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<span style="font-family: inherit;">While Lefkada is easily accessible, it is linked to the Greek mainland via a small bridge, it remains one of the Ionian’s most unspoiled destinations. A haven for many Greek and international tourists, Lefkada’s beaches are simply glorious. It’s main town is sophisticated and then there are the vibrant coastal towns of Nydri and Agios Nikitas, plus plenty of small sleepy villages where life remains unchanged. Lekfada town is a great base and a wonderful place to explore, there are many </span><span style="text-align: left;">pretty churches to uncover and then there is the 'shabby chic' appeal of the unusual but colourful corrugated-iron building style (a legacy of the earthquakes that have plagued the region for centuries). </span><br />
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<span style="text-align: left;"><a href="http://2.bp.blogspot.com/-7Dcx_Z9MR-c/WWcgNowiODI/AAAAAAAAI3k/xrHB1-8tuNoCSXNAYRgJnpwz95o_gvtJwCK4BGAYYCw/s1600/IMG_1976.JPG" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-7Dcx_Z9MR-c/WWcgNowiODI/AAAAAAAAI3k/xrHB1-8tuNoCSXNAYRgJnpwz95o_gvtJwCK4BGAYYCw/s1600/IMG_1976.JPG" /></a></span><br />
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<span style="text-align: left;"><a href="http://3.bp.blogspot.com/-TT5BLZ3XrN8/WWcgMlsXSrI/AAAAAAAAI3c/oGCeqUlW4s0Rw2L8NJFdJrE1i162hctTgCK4BGAYYCw/s1600/IMG_1979.JPG" imageanchor="1"><img border="0" src="https://3.bp.blogspot.com/-TT5BLZ3XrN8/WWcgMlsXSrI/AAAAAAAAI3c/oGCeqUlW4s0Rw2L8NJFdJrE1i162hctTgCK4BGAYYCw/s1600/IMG_1979.JPG" /></a></span></div>
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<a href="http://2.bp.blogspot.com/-HYJVoG4f1oI/WWcpbBWoyAI/AAAAAAAAI5A/WuKtHbZGA7IgQCAOkQ_IfAu7imcCDI9LQCK4BGAYYCw/s1600/IMG_2031.JPG" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-HYJVoG4f1oI/WWcpbBWoyAI/AAAAAAAAI5A/WuKtHbZGA7IgQCAOkQ_IfAu7imcCDI9LQCK4BGAYYCw/s1600/IMG_2031.JPG" /></a> </h4>
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Getting there </h4>
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<span style="font-family: inherit;"><b>Bus</b><i>:</i> there are usually four buses per day from Athens to Lefkada, each taking around 5&1/2 -6 hours. You can now reserve tickets online and the cost per ticket is around 30-40 euros: </span><span style="font-family: inherit;">www.ktel-lefkadas.gr</span></div>
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<span style="font-family: inherit;"><b>Plane</b>: a number of low cost airlines fly from the UK and other European destinations, particularly Italy, to Preveza airport, on the Greek mainland. Within Greece, small airline Sky Express offer a limited number of flights between neighboring islands Kefalonia and Zakynthos, as well as from Crete. </span><span style="font-family: inherit;">From Preveza airport, you can either take a taxi from outside the terminal building or hop on one of the buses that pass by on the main road. There are roughly six buses on weekdays and two on a Sunday: </span><span style="font-family: inherit;">www.skyexpress.gr</span></div>
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<span style="font-family: inherit;"><b>Ferry:</b> there are some limited ferries between Kefalonia (Fiskardo) and Lefkada (Nydri). Vassiliki, on the south coast of Lefkada, can also be reached by ferry from Kefalonia and Ithaca: </span><span style="font-family: inherit;">www.gtp.gr</span><br />
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Checking in</h4>
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<span style="font-family: inherit;">The island is very easy to get around by car and the historic center of Lefkada makes a wonderful base. After a day spent exploring the islands spectacular beaches, by night you can meander along the vibrant laneways of the old town which are filled with cafés, tavarnas and restaurants.</span></div>
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<span style="font-family: inherit;"><b>The Aigli: </b></span><span style="font-family: inherit;">Set in the historic centre of Lefkada, the Aigli is housed in a restored heritage building, originally built in 1800. The boutique hotel has a gorgeous garden and outdoor bar: </span><span style="font-family: inherit;">www.theaigli.gr</span></div>
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<span style="font-family: inherit;"><b>Ziv & Tonic</b>: </span><span style="font-family: inherit;">Ziv&Tonic apartments, are located next to the central square of old historic Lefkas town in a quiet street, 2 min. walk from the sea. The traditional stone buildings have been beautifully renovated and have a great range of amenities. Perfect if you want to explore the islands amazing produce and have fun with a little self-catering: </span><span style="font-family: inherit;">www.zivtonic.com</span></div>
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<span style="font-family: inherit;"><b>San Nicolas Resort: </b></span><span style="font-family: inherit;">At the more lux end of the scale and at the other end of the island from Lefkada town is the San Nicolas Resort. Perched above Mikros Gialos beach, the San Nicolas is a boutique hotel with contemporary style and a 25-meter horizon style pool. San Nicolas Resort is open seasonally, May through October: </span><span style="font-family: inherit;">www. sannicolas.gr</span></div>
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<span style="font-family: inherit;">How to get around</span></h4>
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<span style="font-family: inherit;">Public transport on the island consists of a few buses from Lefkada town to Nydri and Vlyho, Poros and Vassiliki. There are regular buses to Agios Nikitas. Other villages are served by one or two buses daily. I</span><span style="font-family: inherit;">f you want to make the most of your visit, hiring a car is your best bet. </span><br />
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<span style="font-family: inherit;"><a href="http://3.bp.blogspot.com/-k5tn19Gz-f8/WWcsF8UWCYI/AAAAAAAAI5g/XnOtqkO0FJwE8mkji77HrIL__EvRT6OWgCK4BGAYYCw/s1600/IMG_2027.JPG" imageanchor="1"><img border="0" src="https://3.bp.blogspot.com/-k5tn19Gz-f8/WWcsF8UWCYI/AAAAAAAAI5g/XnOtqkO0FJwE8mkji77HrIL__EvRT6OWgCK4BGAYYCw/s1600/IMG_2027.JPG" /></a></span>
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<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-T10GHq8hK50/WWcg5HgbIdI/AAAAAAAAI38/R7dB-AdFy_wgLLdBLZG8btn72aseFF-uQCK4BGAYYCw/s1600/IMG_1986.JPG" imageanchor="1"><img border="0" src="https://1.bp.blogspot.com/-T10GHq8hK50/WWcg5HgbIdI/AAAAAAAAI38/R7dB-AdFy_wgLLdBLZG8btn72aseFF-uQCK4BGAYYCw/s1600/IMG_1986.JPG" /></a></span></div>
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<a href="http://2.bp.blogspot.com/-JmVupUxNPC0/WWcg7I1s-2I/AAAAAAAAI4E/GP2ed984luEV2iUim8qVSkVErOTS4_fogCK4BGAYYCw/s1600/IMG_1993.JPG" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-JmVupUxNPC0/WWcg7I1s-2I/AAAAAAAAI4E/GP2ed984luEV2iUim8qVSkVErOTS4_fogCK4BGAYYCw/s1600/IMG_1993.JPG" /></a></div>
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<span style="font-family: inherit;"><b>The beaches</b>: are the islands best assets. Seek out the stunning Porto Katsiki, which is dramatic and requires around 100 steps but rewards you with a turquoise sea against sheer white cliffs. There is the family friendly Agios Nikitas. Milos beach is also accessible by boat from Agios Nikitas. Don’t miss the long white stretch of beautiful Kathisma.</span></div>
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<span style="font-family: inherit;"><b>Chanel your inner shipping tycoon</b>: and take a boat trip from Nydri to visit Skorpios, the private island where Jacqueline Kennedy married Greek shipping tycoon Aristotle Onassis in 1968.</span></div>
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<span style="font-family: inherit;"><b>Visit the coastal village Agios Nikitas</b>: a gorgeous fishing village filled with tightly-packed bars and tavernas, it has the feel of a tiny slice of Mykonos with its white washed alleyway that leads to a stunning pebble beach. Don't be put off by the initial first impression of a large car park - it gets better!</span></div>
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<span style="font-family: inherit;"><b>Take a volta around Platia Agios Spyridon</b>: the beautiful square in the heart of Lefkada Town, a hive of local activity and home to the island’s annual summer arts festival.</span></div>
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<span style="font-family: inherit;"><b>Visit the village of Karya</b>: the main square is shaded by enormous plane trees and filled to the brim with chattering diners at several tavernas. Keep an eye out of the textile shops, which are home to a special type of embroidery called </span>“Karsaniki”<span style="font-family: inherit;"> for which this village is renowned.</span></div>
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<span style="font-family: inherit;"><b>Roam in the home of Odysseus</b>: take a boat trip from Nydri to the neighbouring island of Ithaca for the day.</span></div>
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<span style="font-family: inherit;"><b>Spend time in the vines</b>: at the Lefkas Earth winery: www.lefkaditikigi.gr</span><br />
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<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-wnoSFvWjeiU/WWcslX1-rAI/AAAAAAAAI5o/-NXp3N7yLo4PZI11g75ZC-HPZpxazsRIwCK4BGAYYCw/s1600/IMG_2033.JPG" imageanchor="1"><img border="0" src="https://1.bp.blogspot.com/-wnoSFvWjeiU/WWcslX1-rAI/AAAAAAAAI5o/-NXp3N7yLo4PZI11g75ZC-HPZpxazsRIwCK4BGAYYCw/s1600/IMG_2033.JPG" /></a></span>
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<span style="font-family: inherit;"><b>Honey:</b> try one of the stunning amber coloured thyme honeys from one of the many roadside vendors across the island.</span></div>
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<span style="font-family: inherit;"><b>Lentils:</b> a specialty of Lekada, try a traditional dish of Eglouvis lentils, or take some to use at home. In Lefkada, these special lentils are cooked with garlic and oregano to a thick creamy consistency.</span></div>
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<span style="font-family: inherit;"><b>Salami</b>: One of the most traditional local products, Lefkada’s salami is reputed to have an Italian "origin", specifically the people of Burano, Italy, who came to settle on the island.</span></div>
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<span style="font-family: inherit;"><b>Fish dishes</b>: </span><span style="font-family: inherit;">savoro (red mullet in a rosemary marinade) and </span><span style="font-family: inherit;">aliada (the Ionian name for 'skordalia' served with fried salt cod). The island also </span>has excellent quality avgotaraho (dried fish roe), but is is produced in small quantities.</div>
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<b style="font-family: inherit;">Sweets</b><i style="font-family: inherit;">: </i><span style="font-family: inherit;">nougat mandolata and pasteli (a sweet of honey and sesame)</span></div>
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<b>Wine: </b>There are lots of wine stores in Lekada, including a very charming old school store where you can buy local wine direct from the barrel. Wine is also available at the rural cooperative Τ.Α.Ο.Λ in Lefkas town. Varieties to look out for include: Vertzami and Vardea. The red grape, Vertzami is cultivated solely in the island of Lefkada and it produces an intensely coloured wine. <br />
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<span style="font-family: inherit;">Where to Eat (and shop)</span></h4>
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<span style="font-family: inherit;"><strong>Minas’ tavern, Nikiana</strong>: this family run tavern sits above the scenic seaside village of Nikiana and specialises in fresh fish. The traditional fish soup and marinated anchovies come highly recommended:</span><span style="font-family: inherit;"> <a href="http://www.tavernaminas.gr/">www.tavernaminas.gr</a></span><br />
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<span style="font-family: inherit;"><b>Ionian Taverna, harbour front Niydri: </b></span><span style="font-family: inherit;">This cute little taverna is family run and offers homestyle cooking - just like from </span>yiayia's kitchen. Cheap and cheerful Greek family classics.<br />
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<strong>T-aloni, Chortata village</strong>: all of the taverna's produce from potatoes to roosters and rabbits are home raised from their own farm. Traditional home-style cooking, not to be missed: <a href="http://www.t-aloni.gr/" target="_blank">www.t-aloni.gr</a>. <br />
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<strong>Margarita, Lefkada: </strong>a popular restaurant frequent by locals as well as tourists. The tavern also is one of the few places that run out of tourist season. <br />
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<span class="format_address"><span class="locality"><strong>Maria's Taverna, Kolivata</strong>: </span></span> off the beaten track, Kiria Maria opens the terrace of her home, surrounded by trees and gardens to serve her own organic, seasonal produce.<br />
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<strong>Agios Nikitas: </strong>there are a number of tavernas to choose from and they share a similar menu of grilled sardines, salads and more. <strong>T’agnantio</strong> comes highly recommended for fresh seafood and a chilled atmosphere, with sea views. <br />
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<strong>Karya</strong>: this lovely traditional village is home to several tavernas and <strong>Karaboulias</strong> is a great choice, located in Karia’s main square. <b></b><br />
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<b>Galaktopolieos (traditional dairy bars):</b> there are a number of traditional dairy shops in the centre of Lefkada town. Stop by for a mid-morning sheep milk yoghurt with honey, served in a traditional terracotta tub or choose a more indulgent afternoon snack of krema or rizogalo.<br />
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<b>Fishmongers & Grocers:</b> Lefkada town is also home to an number of open front fishmongers, where the catch of the day sits on chilled slabs of marble for you to inspect. The seafood was of an incredibly high quality and so fresh, the calamari would blush and change colour before your eyes after a gentle prod from this fishmonger. The street grocers also have a great range of high quality, fresh fruits and vegetables including generous crates of just picked wild greens. </div>
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<b>Delimaris Salami: </b>visit a branch of this family run store to try one of the island's famous salami. The Delimaris family have been making traditional salami since 1964. </div>
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<b>Produce market (laiki agora):</b> <span style="text-align: left;"><span style="color: #212121; font-family: inherit;"><span style="white-space: pre-wrap;">a small local produce </span></span><span style="color: #212121;"><span style="white-space: pre-wrap;">market runs</span></span><span style="color: #212121; font-family: inherit;"><span style="white-space: pre-wrap;"> every Saturday morning opposite the Town Hall in Lefkada Town.</span></span></span><br />
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-12078612438581457252017-07-12T07:00:00.000+10:002017-07-12T08:08:52.770+10:00Eggplant rolls with cheese (Μελιτζανες ρολο με τυρι)<div dir="ltr" style="text-align: left;" trbidi="on">
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A summery tasting dish for all those with access to beautiful glossy eggplants! </div>
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In Greece this dish is traditionally made with mizithra or anthotyro, a cheese that is very similar to the ricotta we have available here in Australia. If you a desperate to create an authentic taste, you could make your own mizithra (<a href="http://mulberrypomegranate.blogspot.com.au/2016/05/easy-homemade-fresh-mizithra.html">you can find the recipe here</a>). The soft ricotta style cheese allows the flavour of the fine herbs to really shine through. However, if you want a sharper, punchier taste you could use crumbled Greek feta in place of the softer style cheese. </div>
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Whichever cheese you choose to use, this dish is a perfect lunch dish for vegetarian friends, along with a simple green salad. It also makes a great contribution to shared table for a big "Greek feast" with family and friends.<br />
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<span style="text-align: left;">Eggplant rolls with cheese (Μελιτζάνες ρολό με τυρί)</span></h4>
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<i>Serves 4 </i></div>
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<i>Ingredients</i> </div>
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1 kg eggplants (about 4 medium sized eggplants)</div>
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1 tablespoon of coarse salt</div>
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olive oil</div>
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<i>For the sauce</i></div>
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1 tablespoon of olive oil</div>
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1 onion, finely chopped</div>
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2 cloves of garlic, finely chopped</div>
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1/4 cup chopped parsley </div>
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1 small wine glass of white wine </div>
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500g fresh tomatoes, grated </div>
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1 teaspoon of Ma's chilli puree </div>
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Salt and or a pinch of sugar/honey, to taste </div>
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<i>For stuffing</i></div>
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300g ricotta, mizithra or anthotyro cheese </div>
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1 cup of finely grated kefalograveria or pecorino cheese + a little extra to sprinkle over the dish </div>
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1/4 cup Parsley, finely chopped</div>
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1/4 cup Mint, finely chopped</div>
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<span style="font-family: inherit;">Salt and pepper to taste</span></div>
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<span style="font-family: inherit;"><i>Method</i></span></div>
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<span style="font-family: inherit;">1. Peel the skin of the </span>eggplant so that it resembles long stripes. Then, cut the eggplant into thin slices (about <span style="color: #212121; font-family: inherit; font-size: 16px; white-space: pre-wrap;">0.5 cm thick). Transfer the slices to a bowl of water (enough water to cover the eggplants), add the salt and leave for 10 minutes. Drain the eggplants, squeeze them and then dry with kitchen towels. Return the eggplants to a seperate bowl, then </span><span style="color: #212121; font-family: inherit; font-size: 16px; white-space: pre-wrap;">pour over the olive oil and mix them with our hands so that they are well covered with olive oil on all sides.</span></div>
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<span style="color: #212121; font-family: inherit; font-size: 16px; white-space: pre-wrap;">2. </span><span style="color: #212121; font-family: inherit; font-size: 16px; text-align: left; white-space: pre-wrap;">Heat your oven grill and bake the slices of eggplant on both sides. Once grilled, set the eggplants aside on a platter.</span></div>
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<span style="color: #212121; font-family: inherit; font-size: 16px; text-align: left; white-space: pre-wrap;">3. </span><span style="text-align: left;"><i style="color: #212121; font-family: inherit; font-size: 16px; white-space: pre-wrap;">Prepare the sauce</i><span style="color: #212121;"><span style="font-family: inherit;"><span style="white-space: pre-wrap;">: place a saucepan on a medium heat, add the olive oil and sauté onion and garlic, for a few minutes minutes. Add the tomato, white wine and </span></span><span style="white-space: pre-wrap;">parsley</span><span style="font-family: inherit;"><span style="white-space: pre-wrap;">, season to taste and let the sauce simmer </span></span></span></span><span style="color: #212121;"><span style="white-space: pre-wrap;">gently for 20 minutes. Set aside. </span></span></div>
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<span style="color: #212121;"><span style="white-space: pre-wrap;">4. In a separate bowl, mix together the stuffing ingredients to combine well. Take your eggplant and put one tablespoon of the stuffing mixture at each end of the eggplant slices. Roll up into cylinders. </span></span></div>
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<span style="color: #212121;"><span style="white-space: pre-wrap;">5. Pour a little of the tomato sauce into the base of your oven proof dish. Place the eggplant rolls into the dish, seam side down, then carefully spoon over the remaining tomato sauce. Sprinkle with a little of the reserved grated cheese. Bake in the oven for around 40 minutes, until the top of the dish is browned nicely and the sauce is bubbling. Can be served hot or at room temperature. </span></span></div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-9392413764714628192017-07-08T16:35:00.000+10:002017-07-08T16:35:20.425+10:00 Ionian style brandade of salt cod (Μπρανταδα μπακαλιαρου)<div dir="ltr" style="text-align: left;" trbidi="on">
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Salt cod is a favourite all over the Mediterranean, none more so than in Greece. From one end of the county to the other, there are many interesting and delicious recipes that call for this most versatile fish. Some of these include the traditional feast day dish of <a href="http://mulberrypomegranate.blogspot.com.au/2015/03/salt-cod-basil-infused-skordalia-and.html">salt cod and skordalia</a> and <a href="http://mulberrypomegranate.blogspot.com.au/2016/04/palm-sunday-bakaliaro-bourdeto.html">bourdeto</a>, a dish of salt cod slow cooked with tomatoes, onions, potatoes and a hint of smokey dried chilli. </div>
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One of the rarer salt cod dishes to be found in Greece is a 'Brandade of salt cod' (Μπραντάδα μπακαλιάρου). It hails from Catholic Venetian ancestry and can be found in Santorini and in the Ionian Islands. In essence, this dish is a voluptuous purée of salt cod enriched extra virgin olive oil and a healthy amount of garlic. In Santorini, a dollop or two of the island's renowned tomato paste is also added. </div>
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<a href="http://4.bp.blogspot.com/-oTX6QN4sN7E/WWB74MRZDZI/AAAAAAAAI0g/rfe6mNkZAnoAoLkYbSjB0Sdr5XwvY-rJwCK4BGAYYCw/s1600/IMG_1951.JPG" imageanchor="1"><img border="0" src="https://4.bp.blogspot.com/-oTX6QN4sN7E/WWB74MRZDZI/AAAAAAAAI0g/rfe6mNkZAnoAoLkYbSjB0Sdr5XwvY-rJwCK4BGAYYCw/s1600/IMG_1951.JPG" /></a></div>
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<b>Ionian style brandade of salt cod (</b><b style="font-family: inherit;">Μπραντάδα μπακαλιάρου)</b><br />
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<span style="font-family: inherit; font-size: xx-small;"><i>Cooking time: 30 mins </i></span></div>
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<span style="font-family: inherit; font-size: xx-small;"><i>Serves: 6</i></span></div>
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<i><span style="color: #1a1a1a; font-family: inherit; font-size: xx-small;">Cooking note: </span><span style="color: #1a1a1a; font-family: Open Sans, sans-serif; font-size: xx-small;">the salt cod will need to be soaked for at least 48 hours+ before being cooked to remove the salt. First, place the fish under a running tap to rinse of the excess salt. Cut into large pieces. Then fill a large bowl with cold water Find a mesh sieve that will sit comfortably in the bowl. Place the fish in the sieve and the salt should then sink to the bottom of the bowl, rather than soaking back into the fish. Continue to change the water regularly. </span></i></div>
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<i>Ingredients </i></div>
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1kg of salt cod (well soaked, cut into large pieces)</div>
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6 cloves of garlic (or to your taste), crushed </div>
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Extra virgin olive oil</div>
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2 tablespoons of chopped parsley </div>
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Pepper </div>
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<i>Method </i></div>
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1. Put a saucepan of water on the boil for a few minutes. Reduce to a simmer and add the cod pieces. After a few minutes turn off the heat completely, place the lid on the pot and leave the cod for 1/2 an hour (avoid boiling the cod as this will just make it really tough and chewy). </div>
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2. Remove from the pot and drain the cod. Remove the skin and bones and flake the cod into a bowl of a food processor. </div>
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3. Add the crushed garlic and either using the slowest speed or the pulse function of processor, add the olive oil a drop at a time to make the cod smooth, velvety and creamy. Add the pepper and parsley and fold through. </div>
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4. Serve with toasted slices of crusty country style sourdough bread and wedges of lemon. </div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-36224610619309536002017-05-28T17:48:00.000+10:002017-05-28T18:01:06.592+10:00Taramasalata with smoked trout (ταραμοσαλατα με καπνιστη πεστροφα)<div dir="ltr" style="text-align: left;" trbidi="on">
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Taramasalata is the benchmark by which I measure all Greek tavernas. My mother in law makes the best, voloptuously smooth taramasalata. It's always a mild beige colour and has a perfect balance of salty tarama and sharp lemon. No luminous hot pink gloop is to be found anywhere near her kitchen. And so, whenever we discover a new Greek taverna, the benchmark dish to order is, of course, taramasalata. How close it comes to Ma's tarama is the barometer for authentic homestyle cooking. </div>
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As taramasalata is our litmus test, I am loathe to mess too much with Ma's classic recipe. However, I had a taramasalata novice coming to lunch. Squeamish at the idea of eating fish eggs, I took on the challenge of trying to convert my lovely friend to the taste of tarama. While Mr K could quite happily work his way through the pungent saltiness of a taramasalata that was basically just a flavoured roe (this is the man who regularly snacks on generous slices of avgotaraho [bottarga] with a squeeze of lemon), my friend would not. And so, I struck upon the idea of lessening the saltiness of the tarama with the addition of some smoked trout. This gave the dish a much a milder taste and a thicker consistency. Eh voila, my friend was a covert! </div>
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The taramasalata was also a wonderful excuse to use a new find - and now one of my favourite Greek products - Elion extra virgin olive oil. This spectacular oil is early harvest and cold pressed within 6 hours of the olives being picked. It has a beautiful green colour and hails from the Peloponnese. Using a good quality olive oil is one of the keys to making a perfect taramasalata. In the best examples, you can taste the extra virgin olive oil with each savoury bite. While it enhances the taste of the dish, using a high quality extra virgin olive oil also enhances the health benefits of the dish. The Mediterranean diet hails using extra virgin olive oil, wherever possible, in its unheated state. This dish, combines that with plenty of omega 3 and vitamin D from the tarama and trout. </div>
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<a href="http://2.bp.blogspot.com/-GrvHa0E2HM4/WSqAV96aJpI/AAAAAAAAIzE/1LIS-h-8yVUQRfohT277QfWRGyUa4d2RwCK4B/s1600/IMG_1927.JPG" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-GrvHa0E2HM4/WSqAV96aJpI/AAAAAAAAIzE/1LIS-h-8yVUQRfohT277QfWRGyUa4d2RwCK4B/s1600/IMG_1927.JPG" /></a></div>
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<b>Taramasalata with smoked trout (ταραμοσαλάτα με καπνιστή πέστροφα)</b></div>
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<i>Ingredients </i></div>
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200g smoked trout</div>
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50g tarama (I use beach gold)</div>
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½ small red onion</div>
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100g stale, crustless bread (I use a rustic style spelt bread from my local Greek baker)</div>
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2-3 tbsp lemon juice</div>
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200ml extra virgin olive oil, plus extra to serve (I use Elion www.elion.net.au)</div>
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<i>Method </i></div>
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1. Finely grate the onion. </div>
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2. Put the bread in a bowl, cover with cold water, then drain immediately and squeeze out the excess water.</div>
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3. Put the onion, bread, trout and roe in a mortar or a food processor and mash or pulse together until relatively smooth. Slowly add the lemon juice and oil until well combined, working the mixture all the time. Add more lemon juice to taste.<br />
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4. Place in the fridge and allow to firm up prior to serving. </div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-15222642218862454402017-04-15T17:46:00.001+10:002017-04-15T17:49:21.333+10:00Magiritsa (μαγειριτσα): Greek Easter Soup <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">Magiritsa (μαγειρίτσα) is the traditional soup eaten early on Easter Sunday morning, following the midnight Divine Liturgy of the Greek Orthodox Church, to break the fast of Lent. <span style="background-color: white; letter-spacing: -0.1px;">The soup is prepared on Holy Saturday and many families put the soup on a very low heat to cook, before they leave for church.</span></span></div>
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<span style="font-family: inherit;">Traditionally magiritsa is made with all of the offal from the lamb, which is spit roasted for the Paschal meal. The lamb offal is flavoured with spring onions, dill and lettuce. Rice is added towards the end of the simmering process and the stock is thickened with avgolemono. Accompaniments to this dish sometimes include the red, hard boiled eggs, salad, cheese and the Easter bread, tsoureki. </span><br />
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I grew up in a household where offal was a rarity, eaten only very occasionally at my grandparent's houses, my mum being more of a pescatarian (although not strictly). My first taste of traditional magiritsa came at my parents in law's home at Easter. It was absolutely delicious and I have longed to make this dish for many years. So this year, I braced myself and headed off to our local Greek butcher ready to conquer the offal cleaning processes. Well, confronted with a whole wall of lamb's offal glistening under the fluro butcher's lights - I chickened out and asked for lamb necks and shanks, instead of the traditional offal. The butcher was highly amused, but comfortingly told me that many people opt for these cuts today foregoing the offal. One day I'll get there....but in the meantime, here is my version of magiritsa with lamb neck and shanks.<br />
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Magiritsa (μαγειρίτσα) </h4>
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<i>Serves 6 </i></div>
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<i>Ingredients </i></div>
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2kg lamb necks and shanks, trimmed of fat</div>
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2 large brown onions, peeled </div>
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2 medium carrots, peeled and halved</div>
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1 bunch spring onions, finely chopped</div>
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2 leeks, finely chopped</div>
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1⁄2 cup long-grain rice</div>
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3 bunches fresh dill, finely chopped</div>
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1 large cos lettuce, shredded </div>
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2 egg yolks </div>
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Juice of 2 lemons</div>
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1 tablespoon of cornstarch </div>
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Salt and freshly ground black pepper </div>
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Salt and pepper to taste </div>
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<i>Method </i></div>
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1. Heat around 2 tbsp. of the oil in a large pot over medium-high heat. Add lamb neck and shanks and cook, turning to brown. Add onions, carrots, and enough water to cover. Bring to a boil, then reduce heat and simmer, skimming occasionally, for 2½ hours. </div>
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2. Strain stock, discarding vegetables but reserving necks and shanks. Pull meat from bones, cut into small pieces, then return to pot with stock.</div>
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3. Heat remaining a little more oil in a large frying. Add the spring onions and leeks and cook until they are wilted, 3–5 minutes. Transfer to stock pot. Add rice, dill, and lettuce. Bring to a boil, then reduce heat to medium, and simmer until rice is tender.</div>
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4. Just before serving, make avgolemono. In a separate bowl, beat the egg yolks and slowly add the lemon juice and the corn flour (which has been dissolved in a little cold water), While beating constantly, ladle in the warm broth and add it to avgolemono. Make sure you are stirring constantly. About 4-5 ladles should be enough. </div>
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5. Remove the pot of soup from the heat and then add the avgolemono to the pot stirring constantly.</div>
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7. Return to the pot of soup to a very low heat and stir until the soup thickens without letting it boil, otherwise the avgolemono will spilt. Serve immediately. </div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-21281577121991158882017-04-14T10:14:00.000+10:002017-04-15T17:48:33.363+10:00Gluten free Koulourakia with mastiha (Kουλουρακια με μαστιχα - χωρις γλουτενη)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">Easter remains the most important celebration for my Greek family. I love the traditions of colourful dyed eggs, tsoureki and</span><span style="font-family: inherit;"> the Easter biscuits - Koulourakia. Holy Thursday has always marked the start of Easter preparations in our house, the day the eggs are dyed red and the</span><span style="font-family: inherit;"> Koulourakia are made. For those in our family who are not friends with gluten, it seemed a shamed for them to miss out on part of the Easter traditions. So, this year, I have tried my hand at making some gluten free Koulourakia, flavoured with plenty of lemon, vanilla and the most incredible Greek superfood - Matsiha. </span><span style="font-family: inherit; text-align: left;"> </span></div>
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<span style="color: #1a1a1a; font-family: inherit; text-align: left;">Mastiha are like little dusty pieces of crystal - which come from mastic-tree resin and are only found on the Greek island of Chios (I long to visit Chios one day - hopefully soon!).</span><span style="color: #1a1a1a;"> Mastiha has been harvested on Chios for at least 2,500 years since Greek Antiquity. Mastiha is reported to have plenty of health benefits from </span><span style="color: #1a1a1a;">digestive issues to skin regeneration. In Ancient times it was used as the very first chewing gum! </span></div>
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<span style="color: #1a1a1a;">The Mastiha tears I have are </span><span style="color: #1a1a1a; text-align: left;">produced by Mastiha Shop, Greece’s leading Mastic producer. They are available here in Australia from <a href="https://www.homerst.com.au/products/mastiha-tears">Homer St</a>. </span></div>
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<b>Gluten free koulourakia with lemon, vanilla and mastiha (Kουλουράκια με λεμόνι, βανίλια και μαστίχα - χωρίς γλουτένη)</b></h4>
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<i>Ingredients</i><br />
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125g butter (at room temperature and chopped into cubes)<br />
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1/2 cup coconut sugar<br />
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2 tsp of vanilla sugar<br />
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3/4 teaspoon of powdered baking ammonia<br />
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1/4 room temperature Greek sheep milk yoghurt<br />
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2 medium eggs<br />
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1 tbsp vanilla extract<br />
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1 tsp ground mastiha tears<br />
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zest of 2 lemons<br />
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500g plain all-purpose Gluten free flour<br />
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For the glaze: 2 egg yolks and 1 tbsp water beaten<br />
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<i>Method</i><br />
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1. Using an electric mixer, add the coconut sugar and butter and mix for about 10-15 minutes, until the butter is creamy and fluffy.<br />
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2. In the meantime, in a seperate bowl add the ammonia to the room temperature yoghurt and blend well until dissolved. Set aside.<br />
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3. Add the eggs to the butter mixture one at a time, keep mixing and allow each egg to be absorbed, before adding another. Pour in the the vanilla extract, vanilla sugar, the lemon zest, mastiha and yoghurt (with the ammonia) and mix to combine.<br />
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4. Add the flour, a little bit at a time, whilst mixing, until the ingredients are combined and the dough is soft.<br />
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5. Cover the dough with some plastic wrap and set aside in the fridge to rest for about 30 minutes.<br />
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6. On a clean work surface, take a small piece of dough and form long cords and then shape the koulourakia. Traditionally an "x" is made first to symbolise "Xhristos" or Christ and the final shape made is an "A" to symoblise "anesti" meaning risen.<br />
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7. Line a large baking tray with baking paper and place the koulourakia, leaving some space between them.<br />
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8. For the glaze, beat the egg yolk and 1 tbsp water. Brush the top of the koulourakia and bake on the middle shelf in preheated oven at 200C until golden - about 15 minutes. Let the kolourakia cool down on a baking rack and then store in airtight containers for up to 2 weeks. </div>
M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-63607746192762164672017-04-09T17:49:00.000+10:002017-04-14T10:15:28.123+10:00Traditional Preserved Green Olives (παραδοσιακες ελιες) <div dir="ltr" style="text-align: left;" trbidi="on">
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In my education of all things Greek, this year (so far) has been the year of the olive. The Greek word for olives is elies, ελιές, pronounced el-yes and they are without question the essential element of the Greek diet. Olives can make the simplest mezede and every meal is accompanied by a plate of beautiful glossy olives on the table. </div>
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<span style="text-align: left;">My father in law has over 70 years of experience growing olives and for the sixty years of their married life, my mother in law has preserved the autumn crop. Their home preserved olives really are a team effort. Living in a sunny corner of Sydney's inner west has not hampered my in law's passion for home preserved olives. So, a few weeks ago, Mr K and I were part of the small team of harvesters in the Autumn sunshine. As we sat picking the olives from the branches, Dad (Ba in Greek) recalled stories of how he had harvested olives with his family in a small village in the Peloponnese during the 1930s. </span><br />
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<span style="text-align: left;"><a href="http://2.bp.blogspot.com/-QNmDN70hujc/WOnnEPnuhdI/AAAAAAAAIxI/zlALvjTbr0owf1gUHvinWYwdxngKOUdkwCK4B/s1600/IMG_1855.JPG" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-QNmDN70hujc/WOnnEPnuhdI/AAAAAAAAIxI/zlALvjTbr0owf1gUHvinWYwdxngKOUdkwCK4B/s1600/IMG_1855.JPG" /></a></span><br />
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<span style="text-align: left;">Ba tells me that the best, most tastiest, olives are the tiniest. They are packed with aromatic, peppery green oil and can be found in Crete, Messinia and Zakythnos - my mother in law's home island. The olives from these parts of Greece are mainly used for oil and small quantities are harvested for the table by families for their own used. They never reach the market in Australia. For the truest taste of Greek olives Ba says you have to make your own. </span> Here is how Ma and Ba make their olives...<br />
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<a href="http://3.bp.blogspot.com/-isSoNHTtFoE/WOnnOIfP7iI/AAAAAAAAIxY/6RI5qqN15uE9oDwEBB06oAoXWg12TrvUQCK4B/s1600/IMG_1856.JPG" imageanchor="1"><img border="0" src="https://3.bp.blogspot.com/-isSoNHTtFoE/WOnnOIfP7iI/AAAAAAAAIxY/6RI5qqN15uE9oDwEBB06oAoXWg12TrvUQCK4B/s1600/IMG_1856.JPG" /></a><br />
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<h4>
Traditional Preserved Green Olives (παραδοσιακές ελιές) </h4>
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<span style="text-align: left;"><i>Ingredients </i></span></div>
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<span style="text-align: left;">1kg unripe, green olives</span></div>
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<span style="text-align: left;">1 litre of water</span></div>
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<span style="text-align: left;">100g salt </span></div>
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<span style="text-align: left;">1 lemon, sliced (or you can use pieces of orange) </span></div>
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<span style="text-align: left;">5-6 bay leaves </span></div>
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<span style="text-align: left;">1 tsp of rigani, fennel fronds, thyme or rosemary</span></div>
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<span style="text-align: left;">t tbsp of extra virgin olive oil </span></div>
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<span style="text-align: left;"><i>Method </i></span></div>
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<span style="text-align: left;"><b>Gathering the olives:</b> </span>Gather the olives when some are just starting to blacken but the majority are still green. Cut the branches down or shake them into a cloth or net spread under the tree. After picking, place them in a bowl filled with water and clean them of any dirt, leaves or twigs, Make a selection of the best olives, those without to many blemishes or broken skin. </div>
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<b>Soak the olives: </b>With a sharp knife slash each of the olives lengthwise, taking care not to cut the pit. Place the olives in a large bucket and cover with twice in water volume. Change the water every day for 8-10 days. Then check the bitterness of the olive, it should be mellow with a subtle bitterness. If bitterness is still strong continue the process and re-test. </div>
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<b>Make the brine: </b>Boil water in which you have added salt and the flavourings. Stir until the salt is dissolved completely. Let it cool completely.</div>
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<i>Ma's tip for the brine</i>: to check the brine is salty enough, carefully add a washed whole egg. If it floats and the part of the shell rising above the surface of the water is about the size of a thumb nail - the salt content is just right. </div>
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<b>Sterilise the jar:</b> wash the jar in which you will keep the olives (including the lid) with warm soapy water. Rinse with fresh water and place the glass jar on a tray and place in an oven at 120°C for 10 minutes until the jar is completely dry. Wait for jar to cool before handling it or use tongs when taking it out of the oven.</div>
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<b>Completion:</b> Place the olives in the jar and cover with the cold salty broth. Cover the surface with extra virgin olive oil and seal the jar. </div>
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<b>Storing: </b>store in a cool dark place and consume within 2-4 months, otherwise the olives loose the colour and spoil. </div>
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And...... Καλή επιτυχία (good luck!!) </div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-62525031030381088712017-03-26T11:18:00.000+11:002017-03-26T11:18:01.458+11:00Mum's fish soup with avgolemono (Ψαροσουπα αβγολεμονο | ΣΥΝΤΑΓΕΣ ΜΑΜΑΣ)<div dir="ltr" style="text-align: left;" trbidi="on">
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One of the most loved home style Greek recipes, psarosoupa (fish soup) is a perfect dish for those cooler autumn nights that are coming our way here in Australia. </div>
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Mum's recipe starts with a simple vegetable stock, which uses plenty of celery leaves in lieu of the Greek grown herb 'selino'. If Ma were in Greece she would use selino, the wild celery, that is both a herb and a vegetable. It has much thinner stalks than our ordinary celery and more leaves. Hence, Ma's use of plenty of celery leaves in this dish. </div>
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<a href="http://3.bp.blogspot.com/-dNAPKqCT-1Q/WNcHBh6zW0I/AAAAAAAAIwM/lZLHMakVxSwzGQgEztDzLa_VzXi93BSewCK4B/s1600/IMG_1840.JPG" imageanchor="1"><img border="0" src="https://3.bp.blogspot.com/-dNAPKqCT-1Q/WNcHBh6zW0I/AAAAAAAAIwM/lZLHMakVxSwzGQgEztDzLa_VzXi93BSewCK4B/s1600/IMG_1840.JPG" /></a></div>
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Once the vegetable stock is created, the fish is then cooked in the stock. Ma's fish of choice here in Australia is snapper, but you could use any fish with firm white fillets. The odd red mullet (called barbounia) can also be added. Before the fish is cooked however, Ma's secret for perfect fish soup is to scrupulously clean the fish. They should be cleaned to the point where, when they are placed under a running tap, the water runs clear and is not cloudy. </div>
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When serving, the fish and vegetables can be placed into bowls, with the broth poured over the top. Alternatively, broth is served directly in bowls and the fish and vegetables are served on a separate platter drizzled with olive oil and scattered with fresh parsley so that everyone can help themselves. </div>
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<a href="http://1.bp.blogspot.com/-FBKYxb_R_sY/WNcHRk9V80I/AAAAAAAAIwU/x5p2aQTx1kcC1TI-a-IxJ7gNOsr5RVoCwCK4B/s1600/IMG_1837.JPG" imageanchor="1"><img border="0" src="https://1.bp.blogspot.com/-FBKYxb_R_sY/WNcHRk9V80I/AAAAAAAAIwU/x5p2aQTx1kcC1TI-a-IxJ7gNOsr5RVoCwCK4B/s1600/IMG_1837.JPG" /></a></div>
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<a href="http://4.bp.blogspot.com/-VIW9gNwnaLc/WNcH8ZxFupI/AAAAAAAAIwk/3hg3vuX_HAsh1hpB1cIBFzQMCcB_hD6rACK4B/s1600/IMG_1836.JPG" imageanchor="1"><img border="0" src="https://4.bp.blogspot.com/-VIW9gNwnaLc/WNcH8ZxFupI/AAAAAAAAIwk/3hg3vuX_HAsh1hpB1cIBFzQMCcB_hD6rACK4B/s1600/IMG_1836.JPG" /></a><br />
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Mum's fish soup with avgolemono (Ψαρόσουπα αβγολέμονο | συνταγές μαμάς)</h4>
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<i>Serves 6; preparation time 45 mins; cooking time 45-50 mins</i></div>
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<i>Ingredients </i></div>
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1 kilo fish (suitable for soup)</div>
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1 leek</div>
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2 carrots</div>
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3 potatoes</div>
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2 zucchini</div>
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1 onion</div>
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2 sprigs celery - with plenty of celery leaves </div>
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2-3 bay leaves</div>
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10 peppercorns </div>
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Salt & Pepper for seasoning </div>
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2 egg yolks</div>
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juice on 1-2 fresh lemons </div>
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1 tablespoon cornstarch</div>
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<i>Method </i></div>
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1. Clean, wash and prepare the vegetables. The carrots, potatoes and onions should be peeled and you can either leave them whole or cut into pieces. Put a pot of water (about 3 litres) on the stove to boil and add a little salt. Add the vegetables, pepper corns and bay leaves to boil for around 45 minutes. Take the vegetables out with a slotted spoon and place on a platter. Keep warm.</div>
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2. While the vegetables are cooking, clean the fish removing scales, entrails and gills. Salt the fish and leave them in a colander to drain.</div>
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3. Place the fish into the broth of vegetables. If there is not enough to cover the fish, add a little water. Allow the fish to simmer for 10-20 minutes, depending on their size. When the fish is cooked, take it out and place on a serving platter. Keep warm. </div>
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4. After passing the soup through a sieve to remove any stray bones etc, test to see if you need any more seasoning and then return the soup to the heat and bring to the boil then reduce to a simmer. </div>
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5. In a separate bowl, beat the egg yolks and slowly add the lemon juice and the corn flour (which has been dissolved in a little cold water), While beating constantly, ladle in the warm broth and add it to avgolemono. Make sure you are stirring constantly. About 4-5 ladles should be enough. </div>
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6. Remove the pot of soup from the heat and then add the avgolemono to the pot stirring constantly.</div>
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7. Return to the pot of soup to a very low heat and stir until the soup thickens without letting it boil, otherwise the avgolemono will spilt.</div>
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8. Serve soup in bowls and separately serve the fish and vegetables on a platter, garnished with a little chopped parsley and drizzled with plenty of extra virgin olive oil. </div>
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<a href="http://2.bp.blogspot.com/-HY3nZjD5yXw/WNcINxIhtWI/AAAAAAAAIws/icM8W5b8xmgJ9wfcEUmMCsrMoM4DfkFUwCK4B/s1600/IMG_1837.JPG" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-HY3nZjD5yXw/WNcINxIhtWI/AAAAAAAAIws/icM8W5b8xmgJ9wfcEUmMCsrMoM4DfkFUwCK4B/s1600/IMG_1837.JPG" /></a></div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-24246602205339331842017-03-25T17:08:00.002+11:002017-03-26T11:19:03.135+11:00Greek Independence Day: Salt Cod and Skordalia (Μπακαλιαρος σκορδαλια)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #212121; font-family: inherit; white-space: pre-wrap;">March 25 marks Greek National Independence Day and the Annunciation. While this day usually falls during lent it is the custom, allowed by the Church, to pause in fasting and eat fish. </span></div>
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<span style="font-family: inherit;"><span style="color: #212121;"><span style="background-color: white; white-space: pre-wrap;">By far the most popular fish of choice on this day (and</span></span><span style="color: #212121; white-space: pre-wrap;"> one of the pillars of Greek cuisine) is </span><span style="color: #212121; white-space: pre-wrap;">Fried Salt Cod Fillets accompanied by skordalia, a garlic spiked potato puree. A simple boiled beetroot salad (which includes the beetroot leaves) dressed in olive oil and Greek wine vinegar, is also a traditional side dish. While fried salt cod seems a simple dish, the Greek version of fish and chips, it is far from it. The crunchy coating of the cod, fried in olive oil, has a soft savoury inside - an addictive combination.</span></span></div>
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<span style="color: #212121; white-space: pre-wrap;"><span style="font-family: inherit;">Ordinarily, the dish is made with a fluffy beer batter (<a href="http://mulberrypomegranate.blogspot.com.au/2015/03/salt-cod-basil-infused-skordalia-and.html">you can find the traditional recipe here</a>). However, this year I decided to opt for a change and prepared the cod in with a lighter lemon zest and herb flavoured crust, using gluten free flour. </span></span></div>
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<span style="color: #212121; white-space: pre-wrap;">Fried salt cod (Μπακαλιάρος)</span></h4>
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<span style="color: #212121; white-space: pre-wrap;"><i><br /></i></span></div>
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<span style="color: #212121; white-space: pre-wrap;"><i>Serves 4; preparation time 24 hours, cooking time 30 minutes </i></span></div>
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<span style="color: #212121; white-space: pre-wrap;"><i><br /></i></span></div>
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<span style="color: #212121; white-space: pre-wrap;"><i>Ingredients </i></span></div>
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<span style="color: #212121; white-space: pre-wrap;"><br /></span></div>
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<span style="color: #212121;"><span style="white-space: pre-wrap;">1 large piece of salt cod, soaked for 24 hours
Olive oil, for frying</span></span></div>
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<span style="color: #212121;"><span style="white-space: pre-wrap;">1/2 cup buckwheat flour</span></span></div>
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<span style="color: #212121;"><span style="white-space: pre-wrap;">1 tablespoon of cornflour</span></span></div>
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<span style="color: #212121;"><span style="white-space: pre-wrap;">1 tablespoon of polenta </span></span></div>
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<span style="color: #212121;"><span style="white-space: pre-wrap;">1 tablespoon of <a href="http://sparoza.gr/en/products/herb-spice-blend-with-lemon-zest-2/">Sparoza </a>herb and spice blend with lemon zest </span></span></div>
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<span style="color: #212121;"><span style="white-space: pre-wrap;"><i>Method </i></span></span></div>
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<span style="color: #212121;"><span style="color: #212121; white-space: pre-wrap;">1. At least 24 hours ahead of time, cut the cod into pieces and </span><span style="white-space: pre-wrap;">put into a large basin with enough water to cover them amply. Change the water at least 8-10 times</span><span style="text-align: justify; white-space: pre-wrap;"> to be sure that it will remove all the salt. **</span></span></div>
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<span style="text-align: justify; white-space: pre-wrap;">2. After the fish has been desalted, </span><span style="text-align: left; white-space: pre-wrap;">skin the fillets then p</span><span style="text-align: left; white-space: pre-wrap;">at the fillets with paper towels, so that they are completely dry and all water is removed. </span></div>
<div style="text-align: justify;">
<span style="text-align: left; white-space: pre-wrap;"><br /></span></div>
<div style="text-align: left;">
<span style="white-space: pre-wrap;">3. In a shallow bowl, combine the flours and spice blend. </span><span style="white-space: pre-wrap;">Dredge the fillets in the flour until they are completely coated.</span></div>
<span style="white-space: pre-wrap;">
</span><div style="text-align: justify;">
<span style="white-space: pre-wrap;">4. Pan fry the fish: Heat a large, heavy nonstick or well-seasoned cast-iron skillet over moderately high heat. Add around 1-2 tablespoons of olive oil and swirl to coat the pan. When the pan is hot, tap the fish lightly to knock off any excess flour and place in the pan. Cook until the bottom side is golden. Turn and cook until golden on the second side. Drain briefly on paper towelling and then serve with lemon wedges. </span></div>
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<span style="white-space: pre-wrap;">** Note: </span><span style="text-align: left; white-space: pre-wrap;">The pre-soaking time for the cod will depend on how heavily salted and how dry it is. Overnight soaking is a good rule of thumb, but older recipes often call for a full 3 days of of soaking.</span></div>
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<a href="http://3.bp.blogspot.com/-V0eDVpI7UCQ/WNYI9LiuT3I/AAAAAAAAIv0/y73hAJgQgucgI6KM5zOMuDurNoLS1jCEwCK4B/s1600/IMG_1842.JPG" imageanchor="1"><img border="0" src="https://3.bp.blogspot.com/-V0eDVpI7UCQ/WNYI9LiuT3I/AAAAAAAAIv0/y73hAJgQgucgI6KM5zOMuDurNoLS1jCEwCK4B/s1600/IMG_1842.JPG" /></a></h4>
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Skordalia (σκορδαλιά)</h4>
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<i>Serves 4; cooking time 40 minutes </i></div>
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<br /></div>
<div>
<div>
<span style="color: #212121;"><span style="white-space: pre-wrap;"><i>Ingredients </i></span></span></div>
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<span style="color: #212121;"><span style="white-space: pre-wrap;"><i><br /></i></span></span></div>
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<span style="color: #212121;"><span style="white-space: pre-wrap;">500gr potatoes</span></span></div>
<div>
<span style="color: #212121;"><span style="white-space: pre-wrap;">1/2 cup olive oil</span></span></div>
<div>
<span style="color: #212121;"><span style="white-space: pre-wrap;">1 head of garlic</span></span></div>
<div>
<span style="color: #212121;"><span style="white-space: pre-wrap;">2 lemons, juiced</span></span></div>
<div>
<span style="color: #212121;"><span style="white-space: pre-wrap;">Salt to taste</span></span></div>
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<span style="color: #212121;"><span style="white-space: pre-wrap;"><br /></span></span></div>
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<span style="color: #212121;"><span style="white-space: pre-wrap;"><i>Method</i></span></span></div>
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<span style="color: #212121;"><span style="white-space: pre-wrap;"><br /></span></span></div>
<div>
<span style="color: #212121;"><span style="white-space: pre-wrap;">1. Boil the potatoes in their skins, until tender.</span></span></div>
<div>
<span style="color: #212121;"><span style="white-space: pre-wrap;"><br /></span></span></div>
<div>
<span style="color: #212121;"><span style="white-space: pre-wrap;">2. While the potatoes are boiling, add the garlic cloves to a mortar and pestle, along with a little salt and make into a smooth garlic paste. Set aside.</span></span></div>
<div>
<span style="color: #212121;"><span style="white-space: pre-wrap;"><br /></span></span></div>
<div>
<span style="color: #212121;"><span style="white-space: pre-wrap;">3. Drain the potatoes, remove the skins and pass them through a food mill into a bowl.</span></span></div>
<div>
<span style="color: #212121; white-space: pre-wrap;"><br /></span></div>
<div>
<span style="color: #212121; white-space: pre-wrap;">4. Mix the pureed potatoes with the garlic paste and a little olive oil and lemon juice, alternately and bit by bit, to combine until creamy, but also still light and fluffy. Drizzle with a little more olive oil before serving. </span></div>
</div>
</div>
M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-71339231735091246622017-03-21T08:12:00.001+11:002017-03-21T08:13:31.728+11:00Gluten-free zucchini fritters (κολοκυθοκεφτεδες - χωρις γλουτενη)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-weight: normal;">The use of alternative flours in Greek cooking goes back to a different era, when wheat flour (now more commonly used in Greece) was expensive or difficult to obtain. The buckwheat bread and flour used in this dish imparts a subtle 'toasted bread' flavour. Of course you can use wheat bread and flour in this recipe if you prefer, or experiment with a half/half mixture of wheat and buckwheat flour. </span></div>
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<span style="font-family: inherit; font-weight: normal;"><a href="http://1.bp.blogspot.com/-QD-fXzrwRRE/WNBFWaCJXzI/AAAAAAAAIvI/iYaoq6hkvNkdCXX54IEofu2Mb-p8uNlrACK4B/s1600/IMG_1829.JPG" imageanchor="1"><img border="0" src="https://1.bp.blogspot.com/-QD-fXzrwRRE/WNBFWaCJXzI/AAAAAAAAIvI/iYaoq6hkvNkdCXX54IEofu2Mb-p8uNlrACK4B/s1600/IMG_1829.JPG" /></a></span></div>
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Gluten-free zucchini fritters (κολοκυθοκεφτέδες - χωρίς
γλουτένη)<o:p></o:p></span></h4>
<span style="font-family: inherit;"><br /></span>
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<div style="text-align: left;">
<span style="font-family: inherit;">Serves 4-5; Preparation time: 30 mins; Cooking Time: 25 minutes </span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt;"><em><span style="font-family: inherit;">Ingredients</span></em></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt;"><span style="font-family: inherit;">1 kilo of zucchini</span></span></div>
<div style="text-align: left;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt;"><span style="font-family: inherit;">1 medium onion (not a sweet variety)</span></span></div>
<div style="text-align: left;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt;"><span style="font-family: inherit;">1 egg</span></span></div>
<div style="text-align: left;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt;"><span style="font-family: inherit;">1 cup gluten free bread crumbs (I used toasted buckwheat bread)</span></span><br />
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt;"><span style="font-family: inherit;">1 teaspoon of gluten free baking powder </span></span></div>
<div style="text-align: left;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt;"><span style="font-family: inherit;">3/4 cup of grated kefalotiri or kefalgraveria </span></span></div>
<div style="text-align: left;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt;"><span style="font-family: inherit;">1/2 bunch of mint or parsley, finely chopped</span></span></div>
<div style="text-align: left;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt;"><span style="font-family: inherit;">Buckwheat flour </span></span></div>
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<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt;"><span style="font-family: inherit;">Salt and pepper</span></span></div>
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<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt;"><span style="font-family: inherit;">Olive oil for frying </span></span></div>
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<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt;"><em><span style="font-family: inherit;">Method</span></em></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">1. Clean and wash the</span> zucchini well and then grate the zucchini using the coarse side of the grater. Place in a mesh sieve. </span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">2. <span lang="en">Clean the onion and grate. Then add it to the sieve with the grated zucchini. Squeeze the grated zucchini and onion with your hands to release all of their liquid through the sieve. Place the strained zucchini and onion in a deep bowl. A<span lang="en">dd the breadcrumbs, baking powder, egg, cheese, mint or parsley and season to taste. </span></span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span lang="en"><span lang="en"></span></span><br /></span></div>
<div style="text-align: left;">
<span lang="en"><span lang="en" style="font-family: inherit;">3. M<span lang="en">ix all of the ingredients with your hands to bring the mixture together. You may need to add a little more breadcrumb if the mixture is not "tight" enough. </span></span></span></div>
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<span style="font-family: inherit;"><span lang="en"><span lang="en"><span lang="en"></span></span></span><br /></span></div>
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<span lang="en"><span lang="en"><span lang="en" style="font-family: inherit;">4. <span lang="en">Put the flour on a separate, shallow plate. Take a spoonful of the mixture and shape into meatballs (keftedes), neither too big nor small. </span></span></span></span></div>
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<span style="font-family: inherit;"><span lang="en"><span lang="en"><span lang="en"><span lang="en"></span></span></span></span></span><br /></div>
<div style="text-align: left;">
<span lang="en"><span lang="en"><span lang="en"><span lang="en" style="font-family: inherit;">5. F<span lang="en">lour the meatballs and warm the olive oil in a deep fryer or frypan. Fry the keftedes until a nice golden brown colour. </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span lang="en"><span lang="en"><span lang="en"><span lang="en"><span lang="en"></span></span></span></span></span></span><br /></div>
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<span lang="en"><span lang="en"><span lang="en"><span lang="en"><span lang="en" style="font-family: inherit;">6. Place the keftedes on a platter lined with absorbent kitchen paper. Serve warm with tzatziki, or during lent with <a href="http://mulberrypomegranate.blogspot.com.au/2017/03/melitzanosalata.html">melitzanosalata</a> and <a href="http://mulberrypomegranate.blogspot.com.au/2012/08/guest-post-by-mrs-k-taramosalata.html">taramosalata </a>(as shown). </span></span></span></span></span></div>
<span lang="en"><span lang="en"> </span> </span> </div>
M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-66148916181840729022017-03-19T17:00:00.001+11:002017-03-19T17:06:29.139+11:00Ma's octopus pilafi (χταποδι πιλαφι | συνταγες μαμας)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><a href="http://2.bp.blogspot.com/-qw9HJCUrwEk/WM4Zw1bWlZI/AAAAAAAAItw/gIL9Nlq0dIc_9hRbgtXwWKJMswjmRJjTwCK4B/s1600/IMG_1832.JPG" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-qw9HJCUrwEk/WM4Zw1bWlZI/AAAAAAAAItw/gIL9Nlq0dIc_9hRbgtXwWKJMswjmRJjTwCK4B/s1600/IMG_1832.JPG" /></a></b><br />
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There is nothing my mother in law likes more, than to be in her kitchen creating food for her family. After a serious illness over the last few months, it has been wonderful to see Ma feeling just well enough again to be back in the kitchen doing what she loves best - cooking. When she is not cooking, then there is nothing more that we like to do together more, than talk about food and recipes. Yesterday, Ma shared with me two of her recipes, octopus pilafi, a traditional Greek Lenten dish and her own, more revolutionary (and certainly not traditionally Greek), chilli puree. </div>
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My lovely brother in law recently shared with me a story about Ma's discovery of chilli. It was about 20 years ago and after a period of experimenting, she hasn't looked back since! Ma loves chilli for its reported health benefits as well as the heat and flavour it brings to her dishes. However, as it is not a traditional Greek ingredient, Ma uses it sparingly in the form of a milder chilli puree made from the less hot, long red chilli peppers. The puree allows Ma to more readily control the heat in her dishes and removes the element of the seeds, which she believes are difficult for the stomach to digest. If you are not a fan of chilli, you can simply just leave it out of the pilafi and it is equally as delicious. </div>
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<a href="http://2.bp.blogspot.com/-4qKzR8k8aMg/WM4dZh27OGI/AAAAAAAAIuI/G90mXDSv1q87NMjPWUcqKyWHZepyQy-GgCK4B/s1600/IMG_1831.JPG" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-4qKzR8k8aMg/WM4dZh27OGI/AAAAAAAAIuI/G90mXDSv1q87NMjPWUcqKyWHZepyQy-GgCK4B/s1600/IMG_1831.JPG" /></a></div>
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<span style="font-family: inherit;"><b>Ma's octopus pilafi </b><b>(χταπόδι πιλάφι | συνταγές μαμάς)</b></span></h4>
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<span style="font-family: inherit; font-weight: normal;"><i><br /></i></span></div>
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<span style="font-family: inherit; font-weight: normal;"><i>Serves 4-6; preparation 45 mins and cooking time 1 hour</i></span></div>
<span style="font-family: inherit;"><i><br /></i></span>
<span style="font-family: inherit;"><i>Ingredients </i></span><br />
<span style="font-family: inherit;"><b><br /></b>
1 octopus (about 1 kg)</span><br />
<span style="font-family: inherit;">3 brown onions (finely chopped)</span><br />
<span style="font-family: inherit;">3-4 fresh tomatoes</span><br />
<span style="font-family: inherit;">1/2 tablespoon of good quality tomato paste (I use Greek brand Kyknos)</span><br />
<span style="font-family: inherit;">1 wine glass / 100 ml of white wine </span><br />
<span style="font-family: inherit;">500g rice ('bonnet rice would be used in Greece, or for a healthier alternative you could use brown basmati rice)</span><br />
<span style="font-family: inherit;">2 bay leaves</span><br />
<span style="font-family: inherit;">2 pieces of cinnamon</span><br />
<span style="font-family: inherit;">5 wine glasses / 500 ml of hot water</span><br />
<span style="font-family: inherit;">Chilli puree to taste (optional - see recipe below)**</span><br />
<span style="font-family: inherit;">salt and pepper to taste<b> </b></span><br />
<span style="font-family: inherit;">olive oil</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>Method </i></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1. Thoroughly wash the octopus, clean it by removing the teeth and eyes, and cut into small pieces.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">2. Boil a little water in a pan and add the octopus for around 10 minutes. Strain any of the water that has not been absorbed by the octopus from the pan and set the octopus pieces aside.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">3. Pour a little olive oil into the pan, add the chopped onion and sauté along with the octopus pieces. Add the white wine and let the alcohol cook off.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">4. Briefly blanch the tomatoes in boiling water, peel them, rub on a grater and pass through a colander. Add the fresh tomato to the pan along with the tomato paste. </span><span style="font-family: inherit;">Only just bring to the boil and then add the 5 glasses of hot water. Add the bay leaves and cinnamon. Boil all together until the octopus is tender.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">5. While the octopus is boiling, clean the rice well to remove the excess starch. Pour the rice into the pan. Stir and let the rice just simmer until tender, around 20 minutes, the rice should have absorbed all of the sauce. Season to taste. Serve hot or warm. You can add freshly chopped parsley and ground black pepper, if preferred.</span><br />
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<span style="font-family: inherit;"><a href="http://3.bp.blogspot.com/-JMPXGOvmyFE/WM4dewmbeUI/AAAAAAAAIuQ/aYnXN6NCP_cvL8ZoT9lkrTm8vRRVL-7oACK4B/s1600/IMG_1833.JPG" imageanchor="1"><img border="0" src="https://3.bp.blogspot.com/-JMPXGOvmyFE/WM4dewmbeUI/AAAAAAAAIuQ/aYnXN6NCP_cvL8ZoT9lkrTm8vRRVL-7oACK4B/s1600/IMG_1833.JPG" /></a></span><br />
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<span style="font-family: inherit;"><b><br /></b>
<b>Ma's chilli paste (puree)</b></span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><i>Ingredients </i></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">2 kilos of fresh long red chillies</span><br />
<span style="font-family: inherit;"><br /></span>
<i>Method </i><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1. Remove the stems and seeds from the chillies.</span><br />
<span style="font-family: inherit;">2. Pour water over the chiles to cover and the bring to boil over medium heat for 30 minutes.</span><br />
<span style="font-family: inherit;">3. Drain the chiles and puree them thoroughly in a food mill to a very smooth paste.</span><br />
<span style="font-family: inherit;">4. The paste can be stored, covered and refrigerated for up to 2 weeks.</span><br />
<br /></div>
M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-17220566303426160372017-03-15T07:56:00.000+11:002017-03-19T17:26:18.821+11:00Eggplants smothered in garlic (Μελιτζανες σκορδοστουμπι οπως στο Τζαντε)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-U0lmDN6QjF0/WHVJO2UmA8I/AAAAAAAAIg4/AtpXrFUjuE4wTXysU_vb5TKQ885O7maFgCK4B/s1600/IMG_1620.JPG" imageanchor="1"><img border="0" src="https://1.bp.blogspot.com/-U0lmDN6QjF0/WHVJO2UmA8I/AAAAAAAAIg4/AtpXrFUjuE4wTXysU_vb5TKQ885O7maFgCK4B/s1600/IMG_1620.JPG" /></a></span><br />
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<span style="font-family: inherit;">Give a Greek person a vegetable, any vegetable, and they will transform it into a mouthwatering feast. Summer vegetables, especially succulent tomatoes hardly require any exhaustive transformation because they are just so delicious - all you need is a little oil and vinegar. However, in this traditional Zakynthian dish, summer tomatoes combine with the humble eggplant and a lot of garlic to make a truly spectacular dish. </span><br />
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<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-xcbJM8RsAXY/WHVJW__O1-I/AAAAAAAAIhA/Zuo4o996-PYuNyUkiYkvQ6vQOSOdqPLmwCK4B/s1600/IMG_1621.JPG" imageanchor="1"><img border="0" src="https://1.bp.blogspot.com/-xcbJM8RsAXY/WHVJW__O1-I/AAAAAAAAIhA/Zuo4o996-PYuNyUkiYkvQ6vQOSOdqPLmwCK4B/s1600/IMG_1621.JPG" /></a></span></div>
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<span style="font-family: inherit;">If you were in Napoli, the garlic in this dish would be replaced with oozy mozzarella cheese and dustings of parmigiano reggiano. In Greek cuisine, there are strict (albeit unsaid) rules when it comes to using cheese. Hard cheeses are for eating at the table, with along with a generous bowl of olives. Soft cheeses, like feta, are crumbled into pies or a large slices adorn salads. Rarely are cheeses used in vegetable dishes - perhaps this comes from the tradition of fasting in the Greek orthodox church. In the long fasting months leading up to Christmas and Easter creative cooks had to develop plenty of dairy, meat and egg free dishes. Hence dishes such as 'eggplants smothered in garlic' were born! </span><br />
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<a href="http://2.bp.blogspot.com/-j5Ce6ppy4Eg/WHVJdgLUhqI/AAAAAAAAIhI/XxoYjLkXxrUKERp4oGwf166lztxD5BP0gCK4B/s1600/IMG_1625.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-j5Ce6ppy4Eg/WHVJdgLUhqI/AAAAAAAAIhI/XxoYjLkXxrUKERp4oGwf166lztxD5BP0gCK4B/s1600/IMG_1625.JPG" /></a></div>
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Eggplants smothered in garlic (Μελιτζανες σκορδοστουμπι οπως στο Τζαντε)</h4>
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<span style="font-family: inherit;">Serves 4-6; cooking time 45 minutes (plus 1 hour to salt the eggplants)</span></div>
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<em><span style="font-family: inherit;"><br /></span></em></div>
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<span style="font-family: inherit;"><em>Ingredients</em> </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">6 large eggplants</span></div>
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<span style="font-family: inherit;">4 water glasses of freshly grated tomato </span></div>
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<span style="font-family: inherit;">1 tsp. honey or petimezi </span></div>
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<span style="font-family: inherit;">1 tsp. Greek wine vinegar</span></div>
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Bukovo chilli flakes </div>
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<span style="font-family: inherit;">1 head of chopped garlic</span></div>
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<span style="font-family: inherit;">Salt and pepper</span></div>
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<em>Method</em> </div>
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<span style="font-family: inherit;">1. Cut the eggplant into thick slices. Salt them and leave them for about 1 hour to remove the excess moisture and bitterness. After 1 hour, rise of the salt and pat the eggplant dry with paper towels. </span></div>
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2. Place a fry pan on medium heat and add a little olive oil. Add the eggplant and fry<span style="font-family: inherit;"> until lightly browned. Drain the fried eggplant on paper towels to remove any excess oil. </span><span style="font-family: inherit;">Alternatively, you brush the eggplant with a little olive oil and grill on an outdoor barbeque (this makes the final dish much less greasy.) Again, drain the grilled eggplant on paper towels to remove any excess oil. </span></div>
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3. <span style="font-family: inherit;">Prepare the sauce: place a fry pan on medium heat and add the grated tomatoes along with 1 tablespoon of olive oil. Add the honey and vinegar, bring to the boil and let the sauce cook for 15 minutes or until the oil has cooked down into the sauce. Season to taste with salt and pepper. </span></div>
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4. Preheat oven to 180C. Using a medium sized oven pan or dish, add one layer of eggplant.<span style="font-family: inherit;"> Sprinkle with half the garlic and some bukovo chilli flakes. Add a few spoonfuls of the tomato sauce to cover. Conintue with the remaining sauce, eggplant, garlic and chilli - finish with a generous tomato sauce layer. </span></div>
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5. Place the dish in the oven for around 30 minutes or until a nice crust forms on the top. <br />
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<a href="http://1.bp.blogspot.com/-AAz6z8qtqM4/WHVJkVm8ivI/AAAAAAAAIhY/9FzUd5hTVcwxa_gRmo5vUPQTtBzneMd3wCK4B/s1600/IMG_1623.JPG" imageanchor="1"><img border="0" src="https://1.bp.blogspot.com/-AAz6z8qtqM4/WHVJkVm8ivI/AAAAAAAAIhY/9FzUd5hTVcwxa_gRmo5vUPQTtBzneMd3wCK4B/s1600/IMG_1623.JPG" /></a></div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-32136696523712368842017-03-05T19:24:00.001+11:002017-03-05T19:24:16.439+11:00 Μελιτζανοσαλατα (Melitzanosalata)<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://2.bp.blogspot.com/-pOJBbwOGPos/WLvKJ1gxOsI/AAAAAAAAIss/fj90GodotuclHV_HEmeMjE4--cQ9xzt7QCK4B/s1600/IMG_1817.JPG" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-pOJBbwOGPos/WLvKJ1gxOsI/AAAAAAAAIss/fj90GodotuclHV_HEmeMjE4--cQ9xzt7QCK4B/s1600/IMG_1817.JPG" /></a><br />
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<span style="font-family: inherit;">There are about a thousand different recipes for Μελιτζανοσαλάτα (Melitzanosaláta or eggplant spread). From the Greek kitchen, but also from the Levantine, such as the famous baba ganoush, patlıcan salatası from Turkey, salat ḥatzilim in Israel and Kashk e bademjan in Iran. This Greek recipe differs from recipes in neighbouring regions as it does not usually include the addition of tahini or whey. It's all about the eggplant and just a few simple ingredients that make the eggplant flavour really shine. </span></div>
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<span style="font-family: Times, "Times New Roman", serif;"><a href="http://3.bp.blogspot.com/-XTJ2LtUvIi0/WLvKNeAU1bI/AAAAAAAAIs0/WGwhSA6lRhA0iE6AVjtE3uE_t2pFNG2TgCK4B/s1600/IMG_1818.JPG" imageanchor="1"><img border="0" src="https://3.bp.blogspot.com/-XTJ2LtUvIi0/WLvKNeAU1bI/AAAAAAAAIs0/WGwhSA6lRhA0iE6AVjtE3uE_t2pFNG2TgCK4B/s1600/IMG_1818.JPG" /></a></span></div>
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<span style="text-align: left;">The delicious smokiness of the char-grilled eggplant, combined with punchy garlic and grassy olive oil makes this dish of my favourite mezedes. It is also "fasting" friendly and a dish that can be eaten through the period of Great Lent in the Greek Orthodox tradition, where m</span><span style="text-align: left;">eat and animal products (cheese, milk, butter, eggs) and fish (meaning fish with backbones) cannot be consumed. A strict fast also rules out </span><span style="text-align: left;">olive oil and wine, which can only be consumed on the weekend. Although this recipe is a good one for the fasting period, it is also great at any time in Summer and early Autumn when eggplants are plentiful and at their best. </span></div>
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<span style="text-align: left;"><a href="http://1.bp.blogspot.com/--VCpG8FyJXI/WLvKTVbuLdI/AAAAAAAAItE/aHASY40Xf5knB3eCtIEUML-uapkQioCzgCK4B/s1600/IMG_1819.JPG" imageanchor="1"><img border="0" src="https://1.bp.blogspot.com/--VCpG8FyJXI/WLvKTVbuLdI/AAAAAAAAItE/aHASY40Xf5knB3eCtIEUML-uapkQioCzgCK4B/s1600/IMG_1819.JPG" /></a></span></div>
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<h4 style="text-align: justify;">
<span style="text-align: left;">Μελιτζανοσαλάτα (Melitzanosaláta)</span></h4>
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<span style="text-align: left;"><br /></span></div>
<br />
<div style="text-align: left;">
<i>Ingredients</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: justify;">
<span style="text-align: left;"><div style="text-align: left;">
4 large purple eggplants</div>
<div style="text-align: left;">
1 cup EVOO</div>
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2 large garlic clove, mashed</div>
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1 small purple onion, grated</div>
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3 tablespoons of Greek wine vinegar</div>
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Salt</div>
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Freshly ground black pepper</div>
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A handful of fresh flat-leaf parsley leaves, finely chopped, to garnish</div>
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Pomegranate seeds, to garnish </div>
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<i>Method </i></div>
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1. Prick the eggplants in a few places with a fork and using an open grill, place them whole on direct heat and char-grill them for about 30 minutes, turning them to char them evenly. </div>
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2. Preheat an oven to 200C. Line a baking sheet with foil and place the eggplants on it. Place baking sheet on the upper rack of the oven and grill the eggplants for about 20-30 minutes, until they are soft inside. </div>
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3. Remove from the oven and allow the eggplants to cool and peel away the charred skin. Place the eggplant flesh in a colander and let the juices drain for 10-15 minutes. </div>
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4. Place the eggplant flesh in a medium-sized bowl and using a fork, mash it roughly by pressing it against the bowl. Add the mashed garlic, the vinegar, grated onion, salt and freshly ground black pepper to taste, and slowly drizzle in the olive oil and mix with the fork until you have the desired consistency. It should be rough and a little bit chunky, don't purée it or mash it too much. Taste and adjust for seasoning. Garnish with the finely chopped parsley leaves and pomegranate seeds and serve.</div>
</span></div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-24593317467833248062017-02-20T15:33:00.000+11:002017-02-20T15:33:13.771+11:00Artichoke, purslane and potato salad (Σαλάτα με γλιστρίδα, αγκινάρες και πατάτες)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-CL9QXpGXJOw/WJZZ50RRQGI/AAAAAAAAIsQ/EevhyejwOJYHPnA2Jg8zJ5mo4ngTbZvJQCK4B/s1600/IMG_1800.JPG" imageanchor="1"><img border="0" src="https://1.bp.blogspot.com/-CL9QXpGXJOw/WJZZ50RRQGI/AAAAAAAAIsQ/EevhyejwOJYHPnA2Jg8zJ5mo4ngTbZvJQCK4B/s1600/IMG_1800.JPG" /></a></span><br />
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<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: inherit;">There is no greater love in the Greek home kitchen than a
warm salad. A salad made with cooked vegetables, rather than leaves and tossed
in a lemony dressing. I love this way of serving vegetables, a meal in
themselves when accompanied by a slice of feta dusted in riagni and good
quality Greek olives. A warm salad of broccoli is regular home-style staple on
the Greek table and simply dressed beetroot is also a big favourite. In summer
a warm salad of baby zucchini, baby potatoes and sweet vlita (amaranth) leaves is
also very popular. This salad takes its inspiration from the summer garden with
fresh artichokes, baby potatoes and lemony purslane. </span></span><br />
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: inherit;"><br /></span></span>
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-UY5vkLmlnBc/WJZZ8Wvv7cI/AAAAAAAAIsY/Ivf8HUqPOdY_plG1Rv3xVMBw563znQDWACK4B/s1600/IMG_1801.JPG" imageanchor="1"><img border="0" src="https://1.bp.blogspot.com/-UY5vkLmlnBc/WJZZ8Wvv7cI/AAAAAAAAIsY/Ivf8HUqPOdY_plG1Rv3xVMBw563znQDWACK4B/s1600/IMG_1801.JPG" /></a></span></span></div>
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<h4 style="text-align: justify;">
<span style="color: #222222; font-family: inherit; mso-bidi-font-family: Arial;"><span style="color: #222222; mso-bidi-font-family: Arial;">Artichoke, purslane and potato salad (</span><span lang="EL" style="color: #222222; mso-ansi-language: EL; mso-bidi-font-family: Arial;">Σαλάτα με γλιστρίδα, αγκινάρες και πατάτες</span><span style="color: #222222; mso-bidi-font-family: Arial;">)</span></span></h4>
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<i style="mso-bidi-font-style: normal;"><span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: inherit;"><br /></span></span></i>
<i style="mso-bidi-font-style: normal;"><span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: inherit;">Ingredients </span></span></i></div>
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</div>
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</div>
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<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: inherit;"><br /></span></span>
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: inherit;">8 artichoke bottoms, fresh or frozen</span></span></div>
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</div>
<div style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: inherit;">6 baby potatoes</span></span></div>
<div style="text-align: justify;">
</div>
<div style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: inherit;">8 small bunch of purslane, cleaned of any grit and tougher
stems removed (save a couple of leaves for garnish)</span></span></div>
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</div>
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<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: inherit;">8 small pickling onions </span></span></div>
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</div>
<div style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: inherit;">2 tablespoons
dill, chopped </span></span></div>
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</div>
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</div>
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</div>
<div style="margin: 0cm 0cm 0pt; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: inherit;"><br /></span></span></i>
<i style="mso-bidi-font-style: normal;"><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: inherit;">For the dressing: </span></span></i></div>
<div style="text-align: justify;">
</div>
<div style="margin: 0cm 0cm 0pt; text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: inherit;">8 teaspoons
of olive oil</span></span></div>
<div style="text-align: justify;">
</div>
<div style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: inherit;">2
tablespoons of lemon juice</span></span></div>
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</div>
<div style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: inherit;">Sea salt and
ground black pepper </span></span></div>
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</div>
<div style="text-align: justify;">
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<i style="mso-bidi-font-style: normal;"><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: inherit;"><br /></span></span></i>
<i style="mso-bidi-font-style: normal;"><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: inherit;">Method </span></span></i></div>
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<span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: inherit;">Add the
artichoke bottoms, potatoes and purslane leaves to a saucepan. Add water until
they come half way up the vegetables and a sprinkling of sea salt. Cook for
about 15-20 minutes until the vegetables are tender, but not falling apart. Drain
and add to the vegetables to a serving bowl or platter. Mix the oil, lemon,
salt and pepper. Sprinkle with dill, capers and a few of the reserved purslane leaves.
Pour the dressing over the vegetables and serve immediately. </span></span></div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-35766939722654043242017-02-08T19:14:00.000+11:002017-02-08T19:14:29.081+11:00Stuffed zucchini blossoms: the baked method (Κολοκυθοανθοι γεμιστοι)<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://2.bp.blogspot.com/-IKcjb-Dn3Mw/WJZV0u_n0NI/AAAAAAAAIrg/sLPT87ffuPEDkECXy0Jq29mPBejYFq0cACK4B/s1600/IMG_1808.JPG" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-IKcjb-Dn3Mw/WJZV0u_n0NI/AAAAAAAAIrg/sLPT87ffuPEDkECXy0Jq29mPBejYFq0cACK4B/s1600/IMG_1808.JPG" /></a><br />
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<span lang="EN-AU">In part two of my ode to summery zucchini blossoms, I bring you the recipe for baked blossoms. In <a href="http://mulberrypomegranate.blogspot.com.au/2017/01/stuffed-zucchini-blossoms-stove-top.html">part one of this series of posts, I featured the stove top method for cooking</a> these beauties. As I mentioned before, how you prepare the blossoms really depends on how you were taught by your mother or grandmother. Both methods are equally delicious and without further delay, I bring you the baked recipe! </span><br />
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<span lang="EN-AU"><a href="http://4.bp.blogspot.com/-tBaiNtXWjLY/WJZV-QzC-AI/AAAAAAAAIrw/505GpHorMrUQAY29VD2nZSYU4w3B-Z_BACK4B/s1600/IMG_1809.JPG" imageanchor="1"><img border="0" src="https://4.bp.blogspot.com/-tBaiNtXWjLY/WJZV-QzC-AI/AAAAAAAAIrw/505GpHorMrUQAY29VD2nZSYU4w3B-Z_BACK4B/s1600/IMG_1809.JPG" /></a></span></div>
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<span lang="EN-AU"><a href="http://3.bp.blogspot.com/-GEF0lWihzfo/WJZV_ttoG3I/AAAAAAAAIr4/dGFAidj5tVkZEwDBqPAF51wbAnL1BRdDwCK4B/s1600/IMG_1810.JPG" imageanchor="1"><img border="0" src="https://3.bp.blogspot.com/-GEF0lWihzfo/WJZV_ttoG3I/AAAAAAAAIr4/dGFAidj5tVkZEwDBqPAF51wbAnL1BRdDwCK4B/s1600/IMG_1810.JPG" /></a></span></div>
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<span lang="EN-AU"><a href="http://4.bp.blogspot.com/-lWLidc4WW4w/WJZWDEFP0pI/AAAAAAAAIsA/UoXPKlAnLjIF-GVXU3CmkvCNJ4j7WQL8ACK4B/s1600/IMG_1811.JPG" imageanchor="1"><img border="0" src="https://4.bp.blogspot.com/-lWLidc4WW4w/WJZWDEFP0pI/AAAAAAAAIsA/UoXPKlAnLjIF-GVXU3CmkvCNJ4j7WQL8ACK4B/s1600/IMG_1811.JPG" /></a></span></div>
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<span lang="EN-AU">Stuffed zucchini blossoms: the baked method (Κολοκυθοανθοι γεμ</span>ιστοι)</h4>
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<em>Serves 6; cooking time 60 minutes</em> </div>
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<em>Ingredients</em><br />
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<span style="font-family: inherit; text-align: left;">30 zucchini blossoms</span></div>
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15 or so baby zucchini (these should be available with the blossoms)<br />
4-5 small potatoes, halved or quartered<br />
1 cup Greek Carolina or other medium grain Calrose rice<br />
1 small<span style="font-family: inherit;"> brown onion, finely diced</span><br />
2 garlic cloves, finely chopped<br />
<span style="font-family: inherit;">2 tablespoons of fresh dill, finely chopped</span><br />
2 tablespoons of fresh mint, finely chopped<br />
2 tablespoons of fresh parsley, finely chopped <br />
<span style="font-family: inherit;">Dried bukovo chilli flakes, to taste</span><br />
<span style="font-family: inherit;">Salt and</span><span style="font-family: inherit;"> ground black pepper, to taaste</span><br />
<span style="font-family: inherit;">1 water glass of fresh tomatoes, grated</span><br />
<span style="font-family: inherit;">100 mls of water</span><br />
Olive oil<br />
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<em style="font-family: inherit;">Method</em><br />
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1. Heat oil in a small saucepan over medium heat. Add the onion and garlic, cook until almost tender. Add the chilli, dill, parsley and mint - mix well. Add the rice and coat well in the flavoured oil. Add the tomato and water. Increase heat to high, bring to a simmer. Cover and lower heat to simmer gently until liquid is almost (but not quite) absorbed but the rice is not yet cooked through. </div>
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2. Separately parboil the potatoes. Drain well. </div>
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3. Preheat the oven to 170ºC. Oil the base of a large baking dish. Very carefully pull out the inside stamen of each zucchini blossom, taking care not to tear them. Using a teaspoon, carefully add the rice mixture into the flower, close the petals over the rice and place in baking dish. Fill all the blossoms and place them side by side, scattering the baby zucchini and parboiled potatoes in the baking dish to fit snugly. Drizzle some olive oil over the zucchini flowers, sprinkle with salt and pepper and add some additional water in the dish to come half way up the blossoms. </div>
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4. B<span style="font-family: inherit;">ake the zucchini flowers for 50-60 minutes, or until rice is cooked through and vegetables are tender.</span></div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0tag:blogger.com,1999:blog-3504415185416814525.post-85680408751115800352017-02-05T09:45:00.001+11:002017-02-05T09:45:28.454+11:00Gigandes plaki (γιγαντες πλακι)<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://2.bp.blogspot.com/-QlTzzHtGwUA/WJZU2vyPmKI/AAAAAAAAIrE/5XUFv60RafoYe_xKOMKvx7SMnt9LHn41ACK4B/s1600/IMG_1805.JPG" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-QlTzzHtGwUA/WJZU2vyPmKI/AAAAAAAAIrE/5XUFv60RafoYe_xKOMKvx7SMnt9LHn41ACK4B/s1600/IMG_1805.JPG" /></a><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">A variety of beans are used in Greek cooking. Small beans, such as haricot beans are used in fasolada soup or chilled summer salads. However, giant white beans, known as 'butter beans' in English are the sole contenders for being baked in the oven in a classic dish called "gigandes plaki<strong>"</strong> also spelled gigantes or yigandes (γίγαντες πλακί). </span></span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><a href="http://2.bp.blogspot.com/-o-_RDwTs4cY/WJZVDAMxD8I/AAAAAAAAIrM/aZHlhXldpjcRudw12rbQdAtVB4WtdWz8ACK4B/s1600/IMG_1806.JPG" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-o-_RDwTs4cY/WJZVDAMxD8I/AAAAAAAAIrM/aZHlhXldpjcRudw12rbQdAtVB4WtdWz8ACK4B/s1600/IMG_1806.JPG" /></a></span></span></span></div>
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<span style="font-family: inherit;">While many there many different regional recipes for this dish, most commonly the beans are first cooked in water to soften them and then baked in fresh tomato sauce with carrots and celery. In some areas, particularly in northern Greece, a more hearty winter version of the dish calls for spinach, sausage or even spicy whole chili peppers to be added. In our family, my mother in law's Zakynthian origins shine through in this recipe with a classic Ionian style freshly grated tomato sauce, flavoured with plenty of parsley and garlic. You can reduce the amounts of these in the recipe if you prefer a more mildly flavoured dish. </span><br />
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<span style="font-family: inherit;">When it comes to serving, small bowls of </span><span style="font-family: inherit;">gigandes plaki are a classic meze, just waiting for an ouzo or a glass of wine. I recently served them alongside some <a href="http://mulberrypomegranate.blogspot.com.au/2016/11/dolmades-with-swiss-chard-and-quinoa.html">swiss chard dolmades</a> and roasted red peppers, marinated with plenty of olive oil, wine vinegar and garlic. </span><br />
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<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-TD7r2t-tp5k/WJZVGIC4KUI/AAAAAAAAIrU/wTxs-MVm8ukJ2IAvfgZegpdtJnoTynjSQCK4B/s1600/IMG_1807.JPG" imageanchor="1"><img border="0" src="https://1.bp.blogspot.com/-TD7r2t-tp5k/WJZVGIC4KUI/AAAAAAAAIrU/wTxs-MVm8ukJ2IAvfgZegpdtJnoTynjSQCK4B/s1600/IMG_1807.JPG" /></a></span><br />
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Gigandes plaki (γίγαντες πλακί)</span></h4>
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<em><span style="font-family: inherit;">Serves 6; cooking time around soaking overnight, plus 1&1/2 hours</span></em></div>
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<em><span style="font-family: inherit;">Ingredients </span></em></div>
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<span style="font-family: inherit;"><br /><span style="font-family: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">500 grams dried giant beans</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">500 grams ripe tomatoes, grated</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 cup olive oil</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 brown onion, finely chopped</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 celery stalk , finely chopped</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">2 carrots, finely chopped</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">3 - 4 garlic cloves, finely chopped</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon of honey or petimezi</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="color: #333333;">1-2 tsp boukovo or dried red pepper flakes</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 cup hot water</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper, to taste</span></span></span></div>
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<span style="color: #333333; font-family: inherit;">4 tablespoons of fresh flat-leaf parsley, finely chopped, plus extra to serve </span></div>
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<span style="color: #333333; font-family: inherit;">Crumbled Greek feta, to serve</span><br />
<span style="color: #333333; font-family: inherit;">Greek dried rigani, to serve </span></div>
<span style="font-family: inherit;"><br /><i><br />
Method</i><br />
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</span><div style="text-align: justify;">
<span style="font-family: inherit;">1. Put the beans in a pot, cover them with plenty of water and let them soak overnight. The next day, rinse the beans well and discard the water. </span></div>
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<span style="font-family: inherit;">2. Return the beans to the cleaned pot and add enough water to cover them. Simmer for about 1 hour or until tender. Don't add salt as soon as you start cooking the beans because they will become tough. Rinse the beans again, drain well and put into a baking pan.</span></div>
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<span style="font-family: inherit;">3. Preheat oven to 200C. In a separate saucepan, <span style="font-family: inherit;">pan put half of the olive oil, add the onion and cook until tender. Add tomatoes, celery, parsley, chili flakes, carrots, garlic, hot water, honey and cook the sauce for 20 minutes to let the flavors to combine. Season to taste. </span></span></div>
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<span style="font-family: inherit;">4. Pour the sauce over the beans in the baking pan, so that they are well coated, and drizzle with the rest of the olive oil. You can also cover the beans with some slices to tomato at this point, but it is an optional touch. Cook for the beans for about 40-45 minutes, or until the sauce has thickened. Serve warm garnished with parsley, a sprinkling of dried rigani and crumbled feta.</span></div>
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M mulberryhttp://www.blogger.com/profile/12438016306297225514noreply@blogger.com0