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Recipes

GRILLED PEPPERS SOUVLAKI

 

 

Ingredients:

  • 1 kilo of pickled peppers DIMITRA
  • Olive oil or butter
  • A bit of salt
  • Pepper
  • Oregano
  • Thinly cut parsley

Method:
Make small spits using the peppers. Put the peppers in the grill and when they are ready brush them with a mixture made up of the rest of the ingredients apart from the parsley. Place them on a large dish and scatter the parsley. Serve them hot.

STUFFED PEPPERS

 

 

 Ingredients:

  • 20 peppers Nr 2 without head DIMITRA
  • 1/4 of a cup of olive oil
  • 2 spoons of grated onion
  • 1/4 of a cup of thinly cut tomato
  • 1 spoon of tomato sauce
  • Pepper
  • Oregano
  • A bit of red sweet pepper
  • 1 spoon of thinly cut parsley
  • 200gr. of sweat feta cheese cut in big pieces
  • A bit of olive oil 

 Method:

Fry the onion in a bit of oil and add the tomato, the tomato sauce, the pepper, the oregano and a bit of sweet pepper. Stir them for a few minutes and take them off the fire. Let the mixture cool off a bit and add the feta cheese and the parsley. Stuff the peppers with the mixture, slightly oil the peppers. Serve them or keep them cool for a long time.

FLORINA PEPPERS STUFFED WITH FETA CHEESE

 

 

Ingredients:

  • 10 roasted Florina peppers DIMITRA
  • 250 gr. of feta cheese
  • A bit of oil
  • 1-2 cloves of garlic
  • Parsley

Method

Drain the roasted Florina peppers and grate the feta cheese. Stuff the peppers with the feta cheese. Place the peppers in an oiled baking tray. Cut the garlic and the parsley in small pieces and scatter them over the peppers. Pour oil on the peppers and put them in the oven for 30 minutes at 200οC. Serve them hot.

PAPRIKA SAUCE

Ingredients:

  • 10 roasted red peppers DIMITRA
  • 2 kilos of mature tomatoes
  • 1 cup of oil
  • 8 cloves of garlic thinly cut
  • Salt
  • Pepper
  • 1/4 of a teaspoon of red chilly pepper

Method:

Cut the Florina peppers in small stripes. Remove the skin and the seeds from the tomatoes and cut them in very small pieces. Put the tomatoes in a pan with the oil, the garlic and the parsley and boil them, stirring the mixture occasionally until it thickens and is left only with oil. Add the peppers, the salt, the black and the red pepper. Boil the mixture, stirring it until the water drains away and the sauce is left only with oil. Keep the sauce in the fridge and use as much as you want, whenever you  need. You can keep it for a long time. Serve it with meat.

TRADITIONAL AUBERGINE SALAD

 

Ingredients:

  • 2 cups of aubergine pulp DIMITRA
  • ¼ of a teaspoon of salt
  • Black pepper
  • 2-3 pulped cloves of garlic
  • ¾ of a cup of oil
  • ¼ of a cup of vinegar
  • 2 spoons of thinly cut parsley (optional)
  • 1 small onion cut
  • 1 thinly cut pepper
  • 1 thinly cut tomato

Method:

Admix to the aubergine pulp the salt, the oil, the vinegar and the garlic.  Mix very well (5′–10′). Add the parsley and the onion and mix. Put the mixture in a deep container and sprinkle it with the pieces of the pepper and the tomato.

EGGPLANT CROQUETTES

 

Ingredients:

  • 2 cups of Eggplant-Purėe DIMITRA
  • 2 cups of pulverized toast
  • 1 cup of grated hard cheese (e.g. kefalotiri)
  • 2 eggs
  • 1 spoon of baking powder
  • 2 spoons of thinly cut parsley
  • 1 spoon of pulped onion
  • Salt
  • Pepper
  • Toast for covering

Method:

Mix the pulped Eggplant with the rest of the ingredients and make small sticks. Wrap them in pulverised toast and fry them in plenty of hot oil until both sides get a rosy colour. Serve hot with tzatziki and beetroot salad.

TOMATO BALLS

  

Ingredients:

  • 20 Sun tomatoes DIMITRA
  • 1 spoon of pulped onion
  • 1 clove of garlic
  • 2 spoons parsley
  • 1 spoon anise
  • 1 spoon mint
  • 1 ½ cup bread (moist)
  • 1-cup flour (witch rises)
  • Salt, pepper
  •  1 cup of water

Method:

Thinly cut the tomatoes, the onion, the garlic, the parsley, the anise and the mint. Add the bread, the flour and the water (as much as it takes to become pap not dough) and fry in plain oil. 

FRIED OLIVES WITH ORANGE

  

Ingredients:

  • 300 gr. of green olives
  • 2 dry onions
  • 2 oranges
  • Half a big glass of white dry wine
  • 50 gr. of oregano
  • Salt
  • A bit of olive oil

Method:

Put the olive oil in a fry pan until it is hot. Cut the onions in rings. Fry them until they become soft and add the olives. Stir them a couple of times and add the wine. Then add the oregano and let them boil at a low temperature until the wine drains away. Peel the oranges and cut them in cubes. Add them in the fry pan and put a bit of salt in order to become sweater. Serve them hot as a starter.

OLIVES BALLS

  

 

Ingredients:

For the paste:

  • 11/4 cup of plain flour
  • 1 cup of grated hard cheese or Parmesan
  • 1/2 a cup of melted margarine
  • 1 spoon of iced water
  • 1-teaspoon paprika
  • For the stuffing:
  • 30 green stuffed olives without the stone (or stuffed)
  • a bit of sesame

For the stuffing:

  • 30 green stuffed olives without the stone (or stuffed)
  • a bit of sesame

Method:

Knead all the ingredients for the paste until the paste does not stick to your hands. Create small balls by covering olives with pieces of paste. Cover the balls with sesame. At this stage you can keep the balls in the freezer. Butter the surface of a baking tray and place the balls on it. Put them in the oven at 200ο C for 15´-20´. Serve them hot.

BEETROOT SALAD

  

Ingredients:

  • 450-480 gr. of Beetroot Salad DIMITRA
  • 2 spoons of thinly cut parsley
  • Half a cup of thinly cut walnuts
  • Olive oil

Method:

Cut the beetroots in small pieces and add the olive oil. Sprinkle them with the walnuts and the parsley and serve.


 

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