Flavours and Flair

Savoury

Friday

24

June 2016

0

COMMENTS

Kritharaki with Veal Osso Bucco

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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

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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

CHICKEN IN A HOMEMADE RED SAUCE

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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.

 

 

Wednesday

3

February 2016

0

COMMENTS

SPINACH & FETA LASAGNE

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If you are looking for a tasty vegetarian Lasagne option, check out our delicious Spinach & Feta Lasagne dish.

Featuring mouthwatering layers of pasta, spinach, feta and bechamel sauce- it’s guaranteed to please all the family.

Ingredients

- 1 kg x spinach, finely chopped
- 2 x cups shallots, chopped
- 400 x grams lasagne sheets
- 400 x grams Feta cheese, crumbled
- 2 x tablespoons olive oil, extra for greasing
- salt & pepper to taste
- Parmesan cheese, for sprinkling

For the Bechamel Sauce

- 500 x ml milk
- 3 x tablespoons plain flour
- 2 x tablespoons unsalted butter
- 2 x eggs whisked
- salt & pepper to taste

Method

- Lightly grease baking dish with olive oil.
- Begin making sauce by melting the butter and stirring in the flour. Slowly add in milk, stirring vigorously to avoid lumps. Bring to a boil and allow to cook for a minute. Remove from heat.
- Add in whisked eggs, salt and pepper and stir continuously until well combined. Set aside.
- In a large bowl combine chopped spinach, shallots, olive oil and Feta cheese. Mix well with wooden spoon.
- Place some sheets of lasagne on bottom of baking dish and cover with some spinach mixture.
- Place another layer of lasagne sheets and add more of the spinach mixture. Continue layering the ingredients in this order until all ingredients are finished.
- Pour béchamel sauce evenly over the lasagne and sprinkle with Parmesan cheese.
- Cover with baking paper and aluminium foil and bake in a 200 degrees celsius (preheated) oven for 20 minutes. Uncover and bake for another 15 minutes or until golden brown.

 

 

Thursday

28

January 2016

0

COMMENTS

BAKED MEATBALLS & VEGGIES

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If you are looking for a simple but extremely flavoursome dish, definitely try our Biftekia sto Fourno (meatballs in the oven) recipe.

This delightful family meal is easy to prepare and the addition of grated tomato on top ensures the meatballs remain soft on the inside!

We included potatoes, zucchinis and sweet potato but you can add any vegetables of your choice.

Ingredients

For meatballs

- 500 x grams mince, of your choice
- 1 x egg
- 1 x teaspoon dried oregano
- 2 x tomatoes, grated
- 1 x onion, grated
- 5 x slices white bread (crusts off & a few days old)
- salt & pepper, to taste
- 1/3 x cup olive oil

For vegetables

- 10 x potatoes
- 1 x large sweet potato
- 3 x zucchinis
- 2 x tomatoes
- 3/4 x cup olive oil
- 1/2 x cup water
- salt & pepper to taste
- 1 x tablespoon dried oregano

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Method

- Soak bread in water and squeeze out excess moisture.
- Add mince, soaked bread, egg, grated tomatoes, grated onion, olive oil, oregano, salt and pepper into a large bowl and knead together until all ingredients are well combined. Set aside.
- Chop potatoes, sweet potato and zucchinis into rustic size pieces and spread evenly on the bottom of a large baking dish.
- Season with salt, pepper and oregano. Also add 3/4 x cup olive oil and 1/2 x cup water.
- Begin making 12 x meat patties and place on top of the vegetables.
- Grate tomatoes on top of the meat patties and cover tightly with lid or baking paper and aluminium foil.
- Place in 200 degrees (preheated oven) and allow to bake for one hour. Take out of oven and turn meatballs around. Cook for another 30 minutes or until meat and vegetables are golden brown and cooked through.