Spetzofai Pelion

Ingredients (serves 6)

1kg of peppers (green)
4 sausages (rustic)
1kg tomatoes
2 onions
1 cup. oil
2 kt.g. sugar


Prescriptions  

Puree tomatoes in the vegetable mill.
Heat oil and sauté lightly peppers and sausage cut into slices.
Add the remaining ingredients and let spetzofai simmer until the sauce thickens.

Our good appetite!

Chicken pie with trachana

Ingredients (serves 8)
     1 chicken
     2 onions, chopped
     200 gr. slice
     1/2 cup oil
     3 cups chicken broth
     1 cup sour frumenty
     3 eggs
     salt
     For the pastry:
     1/2 pound of flour
     3 tsp. tablespoons olive oil
     1 tsp. fresh salt
     lukewarm water
     blossom maize (corn flour) for the opening of the sash

 Prescriptions

Boil chicken in pot with 4-5 cups water (about equal to the cover). Add the appropriate salt and simmer with the lid closed. Boned and finely chop the chicken and hold 3 cups of the broth.
Heat the olive oil in a heavy-bottomed pan and steam them onions. Pour some water and when saved and caramelize the onions, add the frumenty. Stir, add the feta melted with fork and remove from heat.
Preheat the oven at 190 ° C. Place in bowl all ingredients except for the sheet of water. We begin to knead and add warm water little by little until it forms a firm dough. Divide into 4 balls and roll in 4 sheets. Sprinkle the counter and a rolling pin with cornflour to the dough does not stick.
Grease a medium baking dish. Spread into 2 greased sheets, leaving their ends are excess to the pan. Fill with the mixture of the pan and the handing over of lean chicken.
Fold the leaves left over and cover with the other 2 cards well oiled. We engrave the pie slightly, being careful not to cut the bottom leaves. Beat the eggs in a bowl with the chicken broth. Pour the pie, shake the bit to penetrate the egg everywhere and bake at 190 ° C for 20 minutes.
When browning the surface of the pie, lower the temperature to 170 ° C and bake for 40 minutes.

Pies Amorgos

Ingredients (serves 12)

     For the pastry:
     1/2 pound of flour
     1 small glass of olive oil
     1 tablespoon vinegar
     water
     For the filling:
     1kg chard
     1/2 pound of poppies
     3 scallions chopped
     1/2 bunch chopped fennel
     1/2 bunch dill, finely chopped
     3 tablespoons chopped fresh mint
     some cinnamon
     1 small glass of olive oil
     salt and pepper


Prescriptions
Knead together all ingredients on package, prepare the dough and leave it for a while in the fridge.
Pastry sheet, cut into rectangular strips and give shape envelope.
Blanch the vegetables and set aside.
Saute onions in olive oil.
Mix greens, herbs, salt, pepper and cinnamon.
Put each piece sheet a spoonful of filling and close by pressing.
Fry in hot oil.
Serve pies airing on appetizer or accompaniment.
Notes recipe
The pies are very tasty and aromatic!

Mashed potatoes with saffron

    

 

Ingredients (serves 6)

     1 1/2 kg potatoes peeled and cut
     200g. margarine melted
     1 carrot, chopped
     1 medium celery chopped
     1 leek sliced
     1 onion sliced
     6-8 stigmas of saffron
     1 cube vegetable
     salt and pepper

   Prescriptions

In a saucepan with 2 1/2 liters of water, boil water and add the vegetable broth and spotted Kozani crocus.
'When you see that starts and "paints" the water, add the potatoes and boil for 7 minutes.
Remove from the pan and place on a baking sheet. We keep the water where boiled.
Add the potatoes all the vegetables, stir and pour the water kept up to meet halfway.
Add salt and pepper, drizzle with melted margarine and bake in preheated oven at 180 C for 35 minutes.

Tomato balls

Ingredients (serves 8)

     2 pounds fresh tomatoes
     400 gr. feta cheese
     200 gr. grated gruyere or parmesan
     1 cup breadcrumbs
     5 eggs
     2 onions
     Two dust. garlic
     1/2 bunch parsley, finely chopped
     1/2 bunch mint chopped
     1 cup. olive oil
     salt - pepper

  Prescriptions
  Wash tomatoes, dip them briefly in hot water to soften the skin and peel them.

  Beat eggs slightly and rub slice.

  Remove the seeds from the tomatoes and cut them into pieces.

  In a deep pan add the slice of Gruyere, bread crumbs, eggs and tomato pieces and mix     well.

Add the remaining ingredients and mix them with our hands until pliable mixture.

Shape meatballs this mixture.

Flour them our tomato and fry in hot oil. When browned drain them on absorbent paper.

Serve warm and garnish if you want to mint leaves.

Bean soup

Μaterials

1 cup of Nescafe bean moderate

1 red pepper chopped

1 green pepper chopped

2 carrots sliced

1 onion, chopped

1 can tomato sauce

3 stalks celery chopped

oil

salt and pepper

cayenne pepper

2 liters of water


Recipe

Put the beans all ov the night in a deep bowl with water to cover them.

The next day morning drain. In a saucepan, add the water to the beans.


Add the beans, carrots, celery, peppers, onion and tomato,



Let the soup boil over low heat until soft good beans.



Finally add the oil, salt and pepper.



                        Good Luck!!

PS Put sauce as you want.

How is the oil?

How is the oil?           

With the evolution of technology, the harvest of the fruit and the production process of oil may have been easier, but in essence the way remains the same over the centuries:Picking the fruit:the fruit is harvested from November to March, ie six to eight months after the onset of flowering tree. For the production of better quality oil, the fruit should be harvested when the color changes, then that which is greatest oil content and the best flavor. Although they have made their appearance machines, the picking of the fruit is in most countries in the traditional way: by hand. The workers shake the branches with sticks after stretch out cloths or nets to collect the fruit, and gather the fruit in sacks. In some areas, do not do either, but expect the fruit to ripen and fall off on its own from the tree (eg, Corfu). Of course, oil is not very good quality. When gathered the fruit must be transported to the mill as quickly as possible (1-2 days). This is because if you leave the fruit olives begin to deteriorate (fermentation occurs).

 Editt wrist: 

to get the oil, the fruit is crushed mechanically. In the old days, people used large stone wheels to crush the fruit and take the oil. Nowadays olives placed in machines with stainless steel wheels, after washed and separated from the leaves, and then slurried and compressed. Add water to the pulp, and over by machines that filter out any sediment, water and oil are separated. The process is natural without adding other materials (other than water). Olive oil is really the only kind of oil that can be eaten as it exits the wrist.Rating: 
like good wine, every variety olive oil is the taste, color, aroma and acidity. Every kind of olive oil is unique because it is completely product specific conditions (soil, climate, type and age plantations, time gathered the fruit and processing). The color is basically green, but the shades of many. The flavor can be intense or softer, even a little hot. When done properly, the processing of oil, fully retains the flavor, vitamins and flavor of the fruit from which it is derived.

Snails

 

INGREDIENTS

1 kilo snails
1/5 cup of olive oil
2 large onions
parsley
1 cup tomato juice
SALT
pepper

PERFORMANCE

Put the snails in a closed cart adding some industries thyme for 2-3 days. Periodically snails sprinkled with flour. Boil water and add the snails for about 15 minutes. Drain and clean them (with a sharp knife cut a bit the back of the snail). Then add the oil in a pot to burn and add chopped onion until golden. Then add the parsley fine cut and tomato. Allow food to cook over a low heat for about 1 hour.

CHORTO Keftedes

INGREDIENTS

1 serving mountain greens
3 boiled potatoes
1 cup grated yellow cheese
3 eggs
SALT
pepper
Flour


PERFORMANCE

Boil the greens and melts with a fork. With the same fork melts boiled potatoes and add cheese, egg and enough salt and pepper. With a spoon DO BALLS the flour and fry in hot oil and enough.

Cracked Green Olives

  

INGREDIENTS

Green Olives
Water
SALT
Marathos village fresh

PERFORMANCE

Wash the olives, the crimper and put them in water. I leave for 3 days changing the water 1-2 times a day. Finally put them in a glass jar with brine and multi fennel we robbed along with fresh stalks.
Is good to report in the traditional way of making brine. Put both salt so an egg can stay this out of the water less than half. In brine with fennel olives acquire very good taste and keeps time.

Fish soup

Ingredients

2 large fish
2 courgettes
2 carrots
2 potatoes,
½ bunch of celery
½ cup rice soup
3 tablespoons olive oil
1 lemon (juice of)
SALT
Pepper

Performance

Peel and boil the fish with oil and salt for 30-40 minutes. Bring to a boil and take them out with the help of a strainer drain very well broth ANY bones. In another pot add the broth with the rest of our materials other than rice and boil for 30 minutes. Finally add the rice for 20 minutes.

Scalloped potatoes

INGREDIENTS

1 kg potatoes
4 eggs
1 cup grated cheese (we like)
4 breadcrumbs
1 grated onion
SALT
pepper
Flour

PERFORMANCE

Boil the potatoes and crushed. Add all the ingredients and mix well. When the mixture cools down, formed into balls and flour. Fry in hot oil and enough.

Noodle Santorini

Ingredients

250 g. spaghetti, "broken" in 3 or other pasta of your choice mas3 ripe tomatoes, grated (in season) or 1 can tomatoes, chopped 1 tsp. tablespoons tomato paste (preferably Santorini) 4-5 cloves garlic, sliced ​​in 4 tsp. elaioladoalati soup, freshly piperi1 liter vegeable stock or water serves 4

 Preparation

10 Cooking approximately 30 Procedure In a large pot, heat the oil over medium-high heat and sauté the garlic for 20 seconds, just to spread the aroma - careful not blackened because will pikrisei. Add tomatoes, tomato paste, salt and pepper and cook for 2 minutes. Then add the broth or water and boil for 15 minutes. Add the pasta and cook for as long as the package says. If the soup is too thick, thin it with a little boiling water from the kettle. Check the seasoning and serve with a little raw olive oil on each plate. Serve with bread and olives of your choice. 

Tips   Santorinians The flavor used to make this soup with water rather than broth. Nevertheless, the broth will become tastier. If we do not stock we can put in boiling 1 whole, peeled onion, 1 whole cleaned carrot, 1 bay leaf and 1 sprig of parsley. Will remove at the end of cooking. To flavor the soup can in serving must add chopped herbs of your choice (such as basil, parsley, oregano) or dried grated. Also, we can, if we fast not to add to each serving a little grated parmesan or feta. 

Salad with bulgur

 
INGREDIENTS


1 cup bulgur
2 cups water
2 tomatoes
1 bell pepper
½ bunch parsley
1 onion
4 tablespoons oil
SALT
1 lemon (juice of)

PERFORMANCE
In a saucepan add the bulgur with the water to boil on low heat for 15 minutes. In a bowl Cut into squares tomatoes, peppers and onions, then add the oil, parsley, lemon and salt. Bring to a boil the gruel drain and leave to cool and add the previous mixture.

Εggplant salad

 

INGREDIENTS

3 large eggplant
1 medium onion, chopped
3 cloves garlic, crushed
½ bunch of parsley
½ cup capers
1 large tomato minced
½ cup olive oil
SALT
pepper
Vinegar

PERFORMANCE

Wash the eggplant and bake
the cortex in the oven grill. When cool, peel them and chop finely. Adds all the ingredients chopped, salt, pepper and controls similar oils and vinegars

Fish roe salad

INGREDIENTS

50 grams Taramas
4 slices stale bread WET
1 ½ lemon (juice of)
Olive
1 onion

PERFORMANCE

Beat in the bleneter Tara with oil and lemon. Add the bread and finally the onion

Spaghetti with garlic (Skordomakarona)

INGREDIENTS

1 packet of macaroni
3 cloves garlic
1 onion
½ kilo tomatoes
salt
pepper
some oil

PERFORMANCE

In a saucepan add the oil and add fine cut garlic and onion until golden brown. Then add the ground tomatoes, some water, salt and pepper and let it boil. Boil the pasta separately with little salt and drain them after the add to pot with sauce. Mix and Serve

Capersalad (Syros)

INGREDIENTS

1 cup capers (pickled) 1 onion 1 clove skordo1 green pepper cups small 2 psomi1 glass oil wine vinegar

PERFORMANCE

Put the capers in water for 1 hour. Soak and drain the bread. Pour in the food processor capers, onion, garlic and pepper and mash. Then add the bread oil and vinegar and mix well to make a homogeneous mixture.
Note: you can replace the bread with boiled potat