Flavours and Flair

Sides

Tuesday

9

February 2016

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COMMENTS

POTATO, PUMPKIN & FETA MASH

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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.

Wednesday

3

February 2016

0

COMMENTS

GREEK POTATO CROQUETTES

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Slightly crunchy on the outside and deliciously soft on the inside- our homemade Greek croquettes are absolutely delightful in taste and flavour.

We added carrot, parsley, onion, tomato and Feta to ours, however you can also include any other grated vegetable or cheese of your choice.

Our recipe makes about 20 pieces.

Ingredients

- 6 x medium potatoes
- 1 x tomato, grated
- 1 x carrot, grated
- 1/2 x onion, very finely chopped
- 1/3 x cup parsley, finely chopped
- 1/2 x cup Feta, chopped
- 2 x eggs, whisked
- 1 x cup bread crumbs, for coating
- 1 x cup plain flour, for coating
- salt & pepper to taste
- olive oil, for frying

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Method

- Peel and cut potatoes into small pieces. Place in boiling water with a pinch of salt and cook for 15 minutes, or until soft.
- Strain potatoes and allow to cool.
- Place cooked potatoes into large bowl and begin mashing with potato masher or fork.
- Add carrot, parsley, tomato, onion, Feta, one egg, salt and pepper to mashed potatoes and mix together with wooden spoon, till well combined.
- Begin rolling mixture into small, round balls.
- Place whisked egg, flour and breadcrumbs into 3 separate bowls.
- Cover each croquette well with flour, then dip into egg and finally roll into the breadcrumbs.
- Once you have completed this process for each, place them all on a tray and put in fridge for about 30 minutes to set.
- When ready, add olive oil to fry pan and place on high heat. Once it’s well heated, lower heat and begin frying your croquettes in small batches for about 2 minutes on each side, or until golden brown.
- Place on kitchen paper to absorb excess oil and repeat until all croquettes are cooked.

Monday

1

February 2016

0

COMMENTS

TIGANITES- GREEK MINI PANCAKES

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There is nothing more special than Yiayia’s cooking and one of our favourite snacks “made with love” by Yiayia are her yummy Tiganites, which is the Greek mini version of pancakes.

There is no added sugar in this recipe and you can eat them drizzled with honey, sugar, jam, cheese or any topping of your choice!

Ingredients

- 2x cups plain flour

- 1/2 x lemon, juiced

- 2 x cups water

- 1 x egg

- 1 x teaspoon salt

- olive oil, for frying

Method

- Pour flour, lemon juice, egg, water and salt into a large bowl and whisk together till all ingredients are well combined and you have a smooth batter.

- Cover with cling wrap and allow to set for 15 minutes or until bubbles form.

- Heat a non-stick skillet over medium heat and pour in enough olive oil to cover bottom of pan.

- Using a tablespoon, spoon 1-2 tablespoons of the batter into hot oil. Allow space between each and fry in batches of about 5 at a time.

- Allow them to cook until a nice light golden brown and make sure to flip on both sides.

- Place on paper towel to absorb oil and repeat till batter is complete.

- Serve warm with topping of your choice.

 

Thursday

3

December 2015

0

COMMENTS

TRADITIONAL SANTORINIAN FAVA

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Fava is a delicious Santorinian vegetarian and vegan yellow split pea puree dish, which is so simple but tastes absolutely amazing!

With a few ingredients you can create this authentic recipe that can be served as a starter, mezze or side dish.

We like it with drops of lemon juice on top, while others also add capers or olives- it’s entirely up to you!

Ingredients

- 500 x grams yellow split peas
- 2 x onions, chopped
- 1/3 x litre olive oil, extra for drizzling
- salt and pepper to taste

Method

- Rinse split peas thoroughly with water.
- Add olive oil to saucepan and allow to heat.
- Place split peas in saucepan and pour in water.
- Allow it to come to a boil and remove any froth that forms at the top of saucepan.
- Add one chopped onion and pour in olive oil, salt and pepper. Allow to cook with lid on for about 45 minutes, or until split peas are thick in texture.
- Blend peas with a hand blender or place in food processor and mix until it becomes a smooth and creamy puree.
- Place in serving dish, garnish with remaining chopped onion and drizzle lightly with olive oil.

 

 

Wednesday

2

December 2015

0

COMMENTS

GREEK FRAPPE- ICED COFFEE

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Summer is officially here in Australia and there is nothing better than a Greek Frappe to cool you down and to give you that caffeine hit!

This recipe is for a metrio (standard) kafe but if you prefer it glyko (sweeter) add an extra teaspoon of sugar.

It’s great if you can get your hands on the Nescafe Classic Frappe blend, which can be found in most continental delis otherwise you can substitute with any instant coffee brand.

Also if you like your Frappe with milk, make sure you add it at the end and evaporated milk is what they use in Greece, which gives it that nice creamy taste and texture.

Ingredients

- 2 x teaspoons instant coffee

- 2 x tablespoon white sugar

- cold water

- ice cubes

- 2 x tablespoons milk (optional)

Method

- Place coffee, sugar and about 3 tablespoons of cold water in a shaker, blender or drink mixer.

- Cover and shake well for about 30 seconds if in a shaker. If using blender or handheld frothed, mix for about 15 seconds, or till it becomes thick and has a light coffee foam.

- Add ice cubes into a tall glass and slowly pour in the coffee foam.

- Add cold water to the top, or if adding milk 3/4 of the way to the top, and then add milk.

- Serve with straw.