Skip to content

Spicy Meatballs ©

September 20, 2019

 

 

 

 

 

 

This most delicious recipe is the difference between day and night in the meatball kingdom!!!!

It is the spices in this recipe that make all the difference and the Yogurt!

Soft, crunchy on the out side, very flavoursome and moist!

Thank you, wonderful guests of the big house…….This will be my recipe from now on! Thank you A! et ALL!!

 

 

_1010291

Easy

 

 

Preparation Time : 20 minutes

 

 

Serves 4 -6 persons

 

 

 

Ingredients

500 g Minced Veal

500 g Minced Pork

60 g grated rusk / Galleta. Or two thick slices of bread, crusts removed.

1 tsp whole cumin

1 tsp whole Coriander

1 tsp whole Glikaniso /Anise /Fennel Seeds

1 250 g Carton of Greek Fage Yogurt

1 Large finely grated onion, or 4 very finely chopped spring onions

Very finely grated zest of one lemon

3 tbs Olive oil

2 heaped tsp salt

Freshly ground black pepper

 

For Frying :

Corn oil enough to cover your saucepan 3 cm deep in oil

4 tbs flour

1 tsp salt

 

Method

  1. Peel and finely grate onion into large mixing bowl.
  2. Add mincemeat.
  3. Place whole spices in grinder or pestle and mortar and grind finely.
  4. Add spices to ingredients along with salt pepper lemon zest and olive oil.
  5. Add Yogurt and grated rusk or two thick slices of bread, crusts removed and soaked in a little water first. Squeeze out water before adding.
  6. Kneed the mixture thoroughly, your hands should come away clean, if at all sticky, add more olive oil.
  7. Roll into 3 cm balls.
  8. Place flour in bowl add salt, mix together and roll meat balls in seasoned flour.
  9. Heat oil in saucepan until oil begins to move, 3-4 minutes. There should be enough oil to come 3 cm up the side of the saucepan.
  10. Test the heat of the oil by adding one meat ball, it should instantly sizzle, if not wait a little. It is important for the fat to be hot enough to cook the meatballs quickly. ALWAYS FRY WITH A SAUCEPAN LID NEXT TO YOU, IN CASE OIL CATCHES FIRE! Never leave saucepan unattended while frying!
  11. Once meatballs are nice and brown, turn over with two spoons to brown the other side. Then lastly turn back for two minutes. Remove  meat balls to a bowl lined with kitchen paper. Remove paper before serving.
  12. Serve hot or cold as a meze.

 

_1010293

This is  what you are aiming for.

 

_1010275

Gather together ingredients.

_1010276

Grind spices.

_1010277

Place ingredients in bowl together with finely grated lemon zest.

_1010278

Knead well! Hands should come away clean. If at all sticky add more olive oil.

_1010280

Shape into 3 cm rounds.

_1010282

Roll in seasoned flour.

_1010283

Start heating corn oil for 3-5 minutes on high heat. ( For this part NEVER leave oil unattended. If it starts to smoke remove from heat and leave to cool down for two minutes.)

_1010286

TEST by adding one meatball to see if it sizzles hard, like this., If it does add the rest, if not wait two more minutes.

_1010287

Keep heat high so that all the saucepan is sizzling and ALWAYS HAVE A SAUCEPAN LID NEAR BY, INCASE OIL CATCHES FIRE!

_1010289

When they are nice and brown, turn them over and once again for a minute or two, at the end.

_1010293

Final result! Delicious and perfect as part of a Buffet.

 

 

 

 

 

 

Smoked Salmon Dip ©

May 23, 2019

 

 

 

 

A lovely Smoked Salmon Dip!

 

 

IMG_3464

Easy

 

 

4-6 Persons

 

 

 

Preparation Time : 10 minutes.

 

 

Ingredients

100 g smoked salmon

200 g Philadelphia Cream Cheese

Large bunch chopped fresh fennel

1 spring onion finely chopped

1/2 tsp Turmeric

A dash of Tabasco

Zest and juice of lime

Salt and freshly ground pepper to taste

 

Method

  1. Place chopped salmon and the rest of the ingredients in a bowl and lightly mix with a fork.
  2. Serve with hot pita bread.

 

 

IMG_3470

This is what you are aiming for.

 

IMG_3459

Gather together ingredients.

IMG_3461

Finely chop smoked salmon and spring onion and fresh fennel. Place in bowl and finely grate lime zest and then add juice.

IMG_3464

 

Add cream cheese and season.

IMG_3470

Final result. Serve with hot pita bread.

 

 

 

 

 

 

 

Tomato Mint Fennel and Pomegranate Balsamic Vinegar Salad ©

May 12, 2019

 

 

 

This is a really lovely salad and all credits go to D who made this lovely salad for us at Easter!

 

 

IMG_3458

Easy

 

 

Preparation Time 15 mins

 

Serves 4 Persons

 

 

Ingredients

1/2 kilo of Cherry Tomatoes

Bunch of  fresh mint and fennel

2 tsp salt

Freshly ground black pepper

1 tsp Ekma or mild Mustard

3 tbs Pomegranate Balsamic Cream Vinegar

6 tbs Greek Virgin Olive oil

 

To Decorate :

Edible flowers, for example Nasturtiums

 

Method

  1. Choose nice red ripe tomatoes. Keep them out of the fridge two days to fully mature.
  2. Collect all your ingredients together before starting.
  3. Wash tomatoes and herbs in salted water.
  4. Make up dressing.
  5. Mix all ingredients together.
  6. Cover and leave to marinade in fridge for 1/2 an hour.
  7. Decorate with flowers and serve.

 

IMG_3457

This is what you are aiming for.

IMG_3433

Gather all your ingredients together, before starting to cook.

IMG_3435

Wash herbs in salted water.

IMG_3436

Tomatoes should have a nice colour and be firm.

IMG_3437

These are the ingredients for your vinaigrette.

IMG_3441

Cut tomatoes in half long ways with a serrated knife.

IMG_3443

Assemble in bowl.

IMG_3445

Chop herbs with sharp knife.

IMG_3449

Make up dressing. Tomatoes always need quite a lot of salt……

IMG_3450

Mix.

IMG_3451

Add Cream of Pomegranate Balsamic Vinegar.

IMG_3452

Pour over dressing. Leave to marinade 1/2 hour in refrigerator if time allows.

IMG_3455

Decorate with edible flowers and serve. Enjoy!

 

 

 

 

 

 

 

 

 

Strawberries Ginger Lime Lemon Verbena And Greek Yogurt. ©

April 7, 2019

 

 

 

 

 

Nothing Like Strawberries!

 

IMG_2553

Easy

 

 

 

Ingredients

1 punnet strawberries

2 cartons Greek “Fage ” yogurt

3-6 tbs brown sugar

1 lime zest

1 finger tip size piece fresh ginger

2 tbs fresh Lemon Verbena

3 tbs cream optional

Maple syrup to pour on when serving

 

Method

1. Wash strawberries and drain.

2. Thinly slice into suitable decorative bowl to form a layer.

3. Finely grate lime, sprinkle with brown sugar and finely grate a little ginger, using a Microplane grater.

4.Cover with yogurt and continue the layers to three quarters fill bowl.

5. Decorate with thin slices of strawberries, small pieces of lime and a sprig of fresh lemon Verbena.

6. Place in refrigerator to thoroughly chill until ready to serve.

7. Serve with additional sugar or maple syrup.

 

 

IMG_2556

This is what you are aiming for.

Strawberries Ginger Lime lemon Verbena and Greek Yogurt ©

  1. Gather your ingredients together.

IMG_2543

2. Start by slicing a layer of strawberries into serving bowl. Finely grate over strawberries lime and ginger using a Microplane. Sprinkle with brown sugar.

IMG_2544

The sugar will melt…..

IMG_2546

3. Dilute yogurt with a little cream.

IMG_2547

4. Spread a layer of yogurt over strawberries and continue the layering process three quarters up bowl.

IMG_2550

Garnish with strawberry slices, lime and lemon verbena. Cover with cling film and thoroughly chill in refrigerator, at least two hours or over night.

IMG_2556

Final result!

Chicken Soup ©

March 8, 2019

 

 

 

 

 

Just the thing when you are down with a miserable cold or it’s a cold blustery evening and you need warming up!

 

 

 

 

 

IMG_2189

Easy

 

 

 

Ingredients

 

1 chicken

8 small potatoes

4 large carrots

4 medium onions

2 large thumb sized pieces of fresh ginger

large bunch fresh coriander

3 sticks lemon grass

1 whole Chilli

3 cardamon pods

6 coriander berries

6 black peppercorns

3 tsp salt

2 tbs olive oil

juice of 1-2 lemons

Enough water to come up 3/4 of the side of the chicken

 

 

Method

1. Wash chicken, remove anything in cavity and cut away any skin that still has feathers. Remove any fat from inside.

2. Place chicken in large saucepan.

3. Peel all your vegetables and add to the pot.

4. Add spices, salt and drizzle with olive oil.

5. Slice lemon grass longways, for more flavour.

6. At this point add water to come up 3/4 of the way up the chicken. Don’t be tempted to add more water, as it takes away from the final flavour.

7. Bring to the boil and lower to medium heat and simmer for one hour.

8. Allow chicken to cool in liquid and remove. ( You can add some of the chicken meat, though I usually keep the chicken for another recipe. ” Chicken and Lime Mayonnaise.”

9. Re-heat the soup and add the  freshly squeezed lemon juice.

 

 

IMG_2190

 

IMG_2191

 

 

Carrot Leek Potato And Blue Cheese Soup ©

December 19, 2018

 

 

 

 

 

 

For those of you who love any kind of Blue Cheese, this soup is for you!

 

 

Carrot Leek Potato And Blue Cheese Soup ©

 

Carrot Leek Potato And Blue Cheese Soup ©

Easy

 

 

6 Persons

 

Preparation time : 30 minutes.

 

 

Ingredients

4-6 leeks white part only

same weight in carrots

same wight in potatoes

same weight in cauliflower ( optional )

1 medium onion diced

2 cloves garlic

1/2 pint milk

100 g Blue Cheese, Danish Blue, or Gorgonzola

50 g butter

Chicken stock enough to  just cover chopped vegetables : 1/2 pint

Black Pepper

 

Garnish

Fresh Chives finely chopped

Crumbled blue cheese

 

Method

  1. Gather together all your ingredients.
  2. Peel, wash and chop vegetables into small pieces.
  3. Melt butter in medium sized saucepan and add vegetable. Take a piece of grease proof paper and scrunch it up. Then lay it over your vegetables and place over a low heat to sweat for ten minutes.
  4. Pour over stock, or crumble two chicken stock cubes and add boiling water to just cover the vegetables. Simmer for 20-30 minutes.
  5. In a separate small saucepan, place your 100 g of blue cheese and cover with milk. Over a medium heat, stirring with a wooden spoon, melt cheese.
  6. Once the vegetables are cooked, place in blender and purée .
  7. At the end of the blending add the melted cheese and pulse briefly.
  8. Adjust consistency with a little extra milk, if the soup is too thick.
  9. Season and garnish with crumbled blue cheese and chopped chives.

 

 

 

Carrot Leek Potato And Blue Cheese Soup ©

Peel, wash and chop vegetables. Place butter in medium sized saucepan over medium heat and melt. Add vegetables and cover with grease proof paper and leave to sweat for ten minutes.

Carrot Leek Potato And Blue Cheese Soup ©

Just cover with stock and cook until soft. 15-20 minutes. Place in blender and blend until completely smooth.

Carrot Leek Potato And Blue Cheese Soup ©

While your vegetables are cooking, take Blue Cheese out of packaging.

Carrot Leek Potato And Blue Cheese Soup ©

Place in saucepan.

Carrot Leek Potato And Blue Cheese Soup ©

 

Cover with milk.

Carrot Leek Potato And Blue Cheese Soup ©

Place on medium heat and stir until completely melted. Once vegetables are cooked blend in blender and lastly add the melted cheese and milk.

Carrot Leek Potato And Blue Cheese Soup ©

Serve in preheated bowls and garnish with crumbled blue cheese and finely chopped fresh chives.

Carrot Leek Potato And Blue Cheese Soup ©

Serve with hot crusty bread.

Yogurt Ginger Lime and Chilli Dip ©

December 3, 2018

 

 

 

 

 

 

This dip is a deliciously fresh combination of flavours.

 

 

 

 

Yogurt Ginger Lime and Chilli Dip ©

Easy

 

 

 

6-8 persons

 

Preparation Time : 15 minutes

 

 

Ingredients

3 cartons Greek Fage Yogurt

1 thumb size piece of ginger finely grated

1 clove garlic crushed

1 lime zest and juice

1 chilli finely chopped

Small bunch of parsley or fresh coriander

1 tbs olive oil

salt and pepper to taste

 

Method

  1. Gather together your ingredients.
  2. Peel and grate your ginger into a suitably sized mixing bowl.
  3. Add the grated zest of lime on the finest holes of your grater.
  4. Add your finely chop chilli, including the seeds if you like it hot.
  5. Add the peeled and crushed garlic.
  6. Finely chop your parsley or coriander, having washed it well in salty water and patted it dry with kitchen paper.
  7. Add the yogurt and drizzle with olive oil.
  8. Season well and mix together with a wooden spoon.
  9. Serve in suitable bowl and serve with hot toasted pita bread.

 

 

Yogurt Ginger Lime and Chilli Dip ©

This is what you are aiming for.

 

Yogurt Ginger Lime and Chilli Dip ©

  1. Gather your ingredients together.

Yogurt Ginger Lime and Chilli Dip ©

2. Peel and grate your ginger into a suitably sizer mixing bowl.

Yogurt Ginger Lime and Chilli Dip ©

3. Add the zest of lime and finely cut chilli.

Yogurt Ginger Lime and Chilli Dip ©

4. Finely chop washed parsley or fresh coriander.

Yogurt Ginger Lime and Chilli Dip ©

 

Yogurt Ginger Lime and Chilli Dip ©

5. Add yogurt drizzle with olive oil.

Yogurt Ginger Coriander Chilli And Lime Dip ©

6. Season with salt and black pepper generously.

Yogurt Ginger Coriander Chilli And Lime Dip ©

7. Cut Pita Bread into smaller pieces and toast, just before serving.

Yogurt Ginger Coriander Chilli And Lime Dip ©

Enjoy with a nice cold glass of Euboean white wine!

 

 

%d bloggers like this: