Flavours and Flair

Friday

24

June 2016

0

COMMENTS

Kritharaki with Veal Osso Bucco

Written by , Posted in Savoury

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If you are looking for a quick alternative to a traditional Giouvetsi recipe (baked lamb with orzo) you should try our delicious stove cooked Kritharaki with Veal Osso Bucco.

You can of course use any meat of your choice and replace with chicken instead of red meat, however we do recommend pieces with bone, as it adds more flavour to the dish.

We also garnished our Kritharaki with Kefalograviera but Feta on top tastes just as good!

Ingredients

-      1 x kilo veal Osso Bucco

-      5 x ripe tomatoes

-      1 x Spanish onion, chopped

-      1 x tablespoon tomato puree

-      500 x grams Kritharaki (orzo)

-      1 x cup white wine

-      salt & pepper to taste

-      Kefalograviera, to garnish

-      1.5 x litres water

 

Method

-      Heat olive oil in large saucepan.

-      Add onion and sauté for 1 minute.

-      Add meat and sauté for a couple of minutes on each side.

-      Add white wine, tomato paste, pureed tomatoes, salt and pepper. Stir well and cook for 3 minutes on high heat, stirring frequently with wooden spoon.

-      Cover saucepan, reduce to medium heat and allow to cook for 45 minutes.

-      Lift lid and add water.

-      Add Kritharaki and stir well.

-      Allow to cook for about 20 minutes, stirring constantly- as pasta sticks together very quickly.

-      Serve with grated cheese.

 

 

Tuesday

9

February 2016

0

COMMENTS

FIDES- GREEK ANGEL HAIR

Written by , Posted in Savoury

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For all our fussy little eaters out there- Fides (Greek angel hair) always seems to be a winner with the tiny ones.

It can be made plain with olive oil, in a homemade tomato sauce, or you can add chicken, or vegetables.

Our recipe includes meat and vegetables, which is packed high in protein and vitamins and makes about 4 x soup bowls.

Ingredients

- 100 x grams chuck steak, chopped
- 1 x carrot, grated
- 1 x zucchini, grated
- 2 x tomatoes, grated
- 1/2 x onion, chopped
- 2 x cups Fides (Greek angel hair)
- 3 x cups water
- 2 x tablespoons olive oil
- pinch of salt

Method

- Add olive oil into a saucepan and allow to heat.
- Place chopped onion and meat into saucepan and sauté for 1 minute.
- Add carrot, zucchini, tomatoes, water and salt and stir.
- Cover with lid and allow to cook for 30 minutes.
- Uncover and add Fides, cook for another 15 minutes and stir occasionally (add a bit more water if it becomes too thick).

Tuesday

9

February 2016

0

COMMENTS

POTATO, PUMPKIN & FETA MASH

Written by , Posted in Sides

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If you are looking for a Mashed Potato recipe with a Greek twist- you should try our potato, pumpkin and Feta mash, which is deliciously flavoursome.

If you are not a fan of pumpkin, you can use sweet potato instead.

Ingredients

- 6 x potatoes, chopped (and peeled)
- 1 x cup, chopped pumpkin (skin off)
- 1/3 x cup Feta, chopped
- 2 x tablespoons milk
- 1 x tablespoon butter
- salt & pepper to taste
- olive oil, for drizzling

Method

- Place chopped potatoes and pumpkin into saucepan with boiling water and cook for about 20 minutes or until tender but not too soft.
- Drain potatoes and pumpkin.
- Place back into saucepan and add milk and butter. Using a potato masher, mash potatoes and pumpkin together.
- Add feta, salt and pepper and beat with a wooden spoon until it has a creamy consistency.
- Drizzle lightly with olive oil and serve.

Tuesday

9

February 2016

0

COMMENTS

CHICKEN IN A HOMEMADE RED SAUCE

Written by , Posted in Savoury

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Kota kokkinisti- braised chicken in a fresh red sauce is a dish that is perfect when you are looking to create a quick and delicious meal.

You can use an entire chicken cut into pieces- otherwise chicken legs, breast or thighs also taste great.

This recipe can be served with rice, pasta, fried potatoes, mash potato or on it’s own- with slices of bread dipped into the yummy sauce!

Ingredients

- 1.5 x kilos chicken
- 5 x ripe tomatoes, blended into sauce
- 1 x Spanish onion, chopped
- 1 x tablespoon tomato puree
- 1/2 x cup white wine
- 3/4 x cup olive oil
- salt & pepper to taste
- 3 x cups water
Method

- Heat olive oil in a large saucepan. Add onion and sauté for one minute.
- Add chicken and sauté for a couple of minutes on each side.
- Add white wine, tomato paste, pureed tomatoes, salt and paper. Stir well and cook for 3 minutes on high heat, stirring frequently with wooden spoon.
- Place water in saucepan and bring to a boil.
- Cover saucepan and reduce heat to medium. Allow to cook for 45 minutes, or until chicken is cooked through and sauce slightly thickens.

 

 

Friday

5

February 2016

0

COMMENTS

DELICIOUS FRUIT TARTS

Written by , Posted in Sweet

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For a simple and delightful afternoon tea recipe, you should try our easy to prepare fruit tart desserts.

We created a Pear with Dark Chocolate & Sea Salt tart, plus a Peach with Homemade Jam & Walnut version.

We used our homemade strawberry jam for the Peach tart (Homemade Strawberry Jam Recipe) however you can use any jam of your choice, plus any fruit and toppings you desire, when it comes to making your own fruit tarts.

Pear Tart Ingredients

- 1 x puff pastry sheet
- 3 x pears
- 1/2 x cup brown sugar
- 1/2 x cup white sugar
- 1 x teaspoon cinnamon
- grated dark chocolate, for sprinkling
- sea salt, for sprinkling
- Greek yoghurt, for serving (optional)

Method

- Line a baking tray with baking paper and place sheet of puff pastry on top.
- Using a sharp knife, trace a square over the puff pastry leaving a 3cm border. This will puff up and become the edge of tart, however make sure you don’t cut all the way through.
- Using a fork, poke small holes into the centre of the square.
- Cut pears in half, take core out and then slice.
- In a small bowl combine brown sugar, white sugar and cinnamon.
- Sprinkle half the sugar mixture onto the traced square part of the puff pastry.
- Lay slices of pears closely together, with wide ends facing towards the outside.
- Sprinkle remaining sugar mixture over pears and place in 180 degrees (preheated oven).
- Bake for 35 minutes, or till golden brown.
- Allow to slightly cool and then sprinkle with grated dark chocolate and sea salt.
- Serve warm with a dollop of Greek yoghurt.

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Peach Tart Ingredients

- 1 x puff pastry sheet
- 4 x peaches
- 1/4 x cup brown sugar
- 1/4 x cup white sugar
- 3 x tablespoons jam (of your choice)
- crumbled walnuts, for sprinkling

Method

- Line a baking tray with baking paper and place sheet of puff pastry on top.
- Using a sharp knife, trace a square over the puff pastry leaving a 3cm border. This will puff up and become the edge of tart, however make sure you don’t cut all the way through.
- Using a fork, poke small holes into the centre of the square.
- Cut peaches in half, take pit out and then slice.
- In a small bowl combine brown sugar and white sugar
- Spread jam over the traced square part of the puff pastry.
- Lay slices of peaches closely together, covering the traced square.
- Sprinkle sugar mixture over peaches and place in 180 degrees (preheated oven).
- Bake for 35 minutes, or till golden brown.
- Allow to cool and sprinkle with walnuts.