Flavours and Flair

Monthly Archive: July 2014

Tuesday

29

July 2014

0

COMMENTS

TWICE COOKED OCTOPUS & WHITE BEANS

Written by , Posted in Savoury

IMG_1234

Having tried this delicious meal at Sydney’s Alpha Restaurant, I decided to give it a go. It’s a very healthy dish and tastes as good as it looks.

(Serves 4)

Ingredients:

- 4 cleaned legs of large octopus
- 1 packet white beans (375gm)
- 500 grams baby spinach
- 1 white onion
- 3 cloves garlic
- 1 lemon
- white vinegar
- olive oil, sea salt and pepper to taste

Method:

(Soak beans overnight in cold water)

- Rinse beans and place in saucepan, cover with cold water. Bring to boil and allow to cook for about an hour and a half on medium heat.
- Use another saucepan and add one cup of water, with a pinch of sea salt. Bring to boil.
- Add 4 cleaned legs of octopus and 3 tablespoons of vinegar. Place lid and allow to cook on low heat for approximately 30 minutes.
- Chop up white onion and garlic.
- When beans are cooked, drain and set aside.
- Heat up a large skillet and add olive oil to cover base. Cook onion and garlic for 2 minutes. Add white beans and cook for extra 2 minutes.
- Add spinach and stir until wilted. Add 3 tablespoons of white vinegar and sea salt and pepper (to taste).
- Add octopus stock into spinach and beans, allow to simmer until juices reduce.
- Heat a grilling pan and cook octopus a couple more minutes on each side and cut into pieces (about 4cm long).
- Place octopus on top of spinach and beans, drizzle with olive oil and lemon juice.

 

Tuesday

29

July 2014

1

COMMENTS

ROAST LEMON POTATOES (LEMONATIKES PATATES)

Written by , Posted in Savoury

IMG_1195

When having family or friends over for a casual BBQ, I love making these roast lemon potatoes as a side dish. This is one of the first recipes my Mum taught me and they are a always a hit with both my little and adult guests.

Ingredients:

- 15 x desiree potatoes
- 2 x small carrots
- 300 grams pumpkin
- 1 x large sweet potato
- 2 cloves garlic
- 2 x lemons
- 3/4 cup olive oil
- salt and pepper to taste
- 1 tablespoon dried oregano
- 3/4 cup water

IMG_1185

Method:

- Peel potatoes and cut in quarters. Cut pumpkin, sweet potato and carrots.
- Squeeze 2 lemons.
- Place potatoes, carrots, sweet potato, pumpkin and garlic in large baking dish.
- Add salt, pepper, lemon juice, oil and water. Mix thoroughly and sprinkle with oregano.
- Cover with baking paper and aluminium foil. Place in preheated oven at 200 degrees celsius for 1.5 hours.
- Uncover dish and reduce heat to 150 degrees. Cook for another 20 minutes or till slightly crisp.

 

Tuesday

29

July 2014

0

COMMENTS

RICE PUDDING (YIAYIA’S RIZOGALO)

Written by , Posted in Sweet

IMG_9897

 

My nephews and little girl love their Yiayia’s (Grandma’s) Rizogalo. This comforting and creamy Greek treat is a great way to add more calcium into your little one’s diet- not to mention a nice dessert for us mummies too!

Here is my Mum’s recipe, which she makes with much love for her grandkids.

Ingredients:

(Makes 8 small bowls)

- 1 cup rice
- 2 litres full cream milk
- 1 cup white sugar
- 3 tablespoons cornflour
- 1 teaspoon vanilla sugar
- 1/2 cup water
- cinnamon to garnish

Method:

- Place milk, rice and sugar in saucepan and cook on high heat. Constantly stir ingredients with wooden spoon.
- Bring milk to boil and add vanilla sugar. Continue stirring for a few minutes.
- Lower heat to medium and allow to cook for 35 minutes (stir every 5 minutes).
- Add cornflour into 1/2 cup of water and stir until it dissolves.
- Slowly add dissolved cornflour into saucepan and stir for 2 minutes (if you see the mixture is too runny- add another tablespoon of cornflour, or if too thick- add a drop of milk).
- Place rice pudding into bowls and sprinkle with cinnamon.
- Allow to cool for a few minutes and serve warm, or cover with cling wrap and place in fridge for up to 5 days.