Tag Archives: Greek

Greek Coconut Lemon Cake

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Greek Coconut Lemon Cake

Greek Coconut Lemon Cake

Ingredients

  • 125 grams butter
  • 1 cup sugar
  • 4 eggs
  • 2 cups desiccated coconut
  • 1 cup self raising flour
  • Syrup
  • 1&1/2 cups sugar
  • 1 cup water
  • juice and grated rind of 2 lemons

Method

In a food processor cream butter and sugar until light and fluffy, add eggs. Add coconut and flour – mix well and pour into a 20cm square tin or loaf tin lined with baking paper. Bake in preheated oven at 200°C for 10 minutes then reduce heat to 150°C and bake a further 30 minutes or until cooked through when tested with a skewer. Stand for 5 minutes in the tin then pour over the prepared syrup – cool completely in tin before removing.

Syrup: Place all ingredients in a small saucepan – bring to boil, stir until sugar has dissolved. Reduce heat to simmer 5 minutes – pour hot syrup over cake.

Special Instructions: Serve warm with whipped cream as a dessert or in thin slices as an afternoon tea cake.

Recipe Source…..joseagar.com

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Galaktoboureko – Greek Dessert

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Galaktoboureko – Greek Dessert

Galaktoboureko - Greek Dessert

Ingredients
1.1 litres milk
440 gm (2 cups) caster sugar
1 cinnamon quill
1 vanilla bean, split and seeds scraped
180 gm fine semolina
270 gm butter, coarsely chopped
3 eggs, lightly beaten
14 sheets filo pastry
40 gm pure icing sugar mixed with 2 tsp ground cinnamon, for dusting

Sugar syrup
250 gm caster sugar
Finely grated rind and juice of ½ lemon

Preparation method
Serves 20

Prep time 35 mins, cook 50 mins (plus cooling)

Bring milk, sugar, cinnamon, vanilla bean and seeds to the boil in a saucepan over low heat, then whisk in semolina and a pinch of fine salt, whisking continuously until thick (4-5 minutes). Whisk in 20gm butter, remove from heat, cover closely with plastic wrap and cool to room temperature. When cool, remove vanilla bean, stir through eggs and set aside.

Meanwhile, place remaining butter in a saucepan over low heat and skim occasionally until milk solids separate and butter is clarified (10-12 minutes). Strain through a fine sieve lined with muslin (discard solids) and keep warm.

Preheat oven to 165C. Brush a 5cm-deep, 25cm x 35cm baking tray with clarified butter, trim filo to size, then line base of tray with seven sheets of filo, brushing sheets with clarified butter as you layer them. Pour in semolina mixture, smooth top, then top with remaining filo sheets, brushing each with butter. Brush top with butter and bake until pastry is golden, custard is set and an inserted knife withdraws clean (40-45 minutes).

Meanwhile, for sugar syrup, combine sugar, lemon rind, lemon juice and 200ml water in a small saucepan over medium heat, bring to the boil, then simmer until slightly reduced (3-5 minutes). Strain hot syrup over galaktoboureko as soon as it comes out of the oven, then set aside to cool to room temperature. Serve dusted with icing sugar and cinnamon. Galaktoboureko will keep stored in an airtight container for 2 days.

Recipe Source: food.ninemsn.com.au

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Greek Style Mini Spring Lamb Roasts

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Greek Style Mini Spring Lamb Roasts

Greek Style Mini Spring Lamb Roasts

Ingredients

1kg baby or chat potatoes, halved
Handful oregano leaves
12 garlic cloves, unpeeled & bases removed
3 tbsp olive oil
1½ tbsp chopped oregano
2 tsp chopped rosemary
2 garlic cloves, minced
1 tsp lemon zest
1 tbsp lemon juice
1½ tbsp olive oil
1 tsp sea salt
½ tsp cracked black pepper
2 x 400g lamb mini roasts
Green salad to serve

Equipment
2 x non-stick baking trays
Medium mixing bowl
Spoon
Tongs
Aluminium foil
Carving knife

Preparation method

1. Roast potatoes Preheat oven to 200°C (180°C fan). Place potatoes on baking tray and scatter over oregano and garlic cloves, drizzle with olive oil and toss to coat. Place on top rack of oven for 30 mins.

2. Marinate meat Meanwhile, place oregano, rosemary, garlic, zest, juice, olive oil, salt and pepper in bowl, stir to combine. Put mini roasts in bowl and coat with marinade. Place on second baking tray.

3. Remove potatoes from oven, turn and crush lightly using back of spoon, and return to top rack. Roast lamb with potatoes for 20 to 25 mins for medium, or until cooked to your liking.

4. Rest lamb Remove lamb from oven, cover loosely with foil and rest for 10 mins. While lamb is resting, increase oven temp to 250°C (230°C fan) to crisp up potatoes for 10 mins. Remove potatoes from oven and season with salt and pepper.

5. Serve Carve lamb and serve with roast spuds and green salad.
Mini lamb roasts are a great alternative to a large leg as they’re much faster to cook and carve.

Recipe Source: food.ninemsn.com.au

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Ultimate Greek Salad

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Ultimate Greek Salad

Ultimate Greek Salad

Ingredients
4 medium (300g) ripe egg tomatoes, sliced
2 (260g) Lebanese cucumbers, sliced lengthways
1/4 medium (45g) red onion, sliced thinly
1/3 cup (60g) kalamata olives
150g fetta cheese, crumbled
1/2 teaspoon dried oregano leaves
1/4 cup (60ml) extra virgin olive oil
1 tablespoon red wine vinegar

Preparation method
1. Combine the tomato, cucumber, onion, olives and fetta in a serving bowl.
2. Sprinkle with the oregano.
3. Combine the oil and vinegar in a small bowl; season to taste with salt. Drizzle the dressing over the salad.

Not suitable to freeze.

With a twist: Chopped finely, this salad could be spooned over grilled fish or barbecued lamb.

Recipe Source: food.ninemsn.com.au

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Pastitsio – Greek Lasagna

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Pastitsio - Greek Lasagna

Pastitsio – Greek Lasagna

Ingredients

1 packet of tubular spaghetti, cooked in salted water and strained
1 tablespoon of olive oil
1kg of mince
1 large onion, diced
1 can of tomatoes, diced
1 teaspoon dried oregano
salt and pepper to taste
2 cups of water
125g grated parmesan cheese
5 cups milk
5 tablespoons plain flour
5 tablespoons butter

Preparation method

Cook spaghetti and set aside. Preheat oven to 220°C.
In a saucepan, brown onion then add mince and brown also.
Add tomatoes, oregano, salt and pepper to taste.
Add about 2 cups of water and stir.
Turn heat down to about medium and cook mince for about 20 to 30 minutes or until most of the liquid has been evaporated. Stir occasionally then turn stove off and leave.
Make béchamel sauce by melting butter in another saucepan, remove from stove, add flour and stir in. Add milk and stir well.
Return to stove and stir continuously until sauce boils and thickens. Add a pinch of salt.
In a baking dish layer as follows: sprinkle of cheese; half of the pasta; sprinkle of cheese; all of the mince mixture; sprinkle of cheese; rest of pasta; sprinkle of cheese; and all of béchamel sauce.
At this point stab and wiggle a knife in several places of the dish so that the sauce goes to the bottom, then end with rest of parmesan cheese.
Bake in the oven for about 30 to 40 minutes or until top is golden brown.

Recipe Source:  food.ninemsn.com.au

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Greek-style Roast Lamb With Potatoes

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Greek-style roast lamb with potatoes

Greek-style Roast Lamb With Potatoes

Ingredients

2 tablespoons olive oil
1kg baby new potatoes
2kg lamb leg
2 sprigs fresh rosemary, chopped coarsely
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3 cloves garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1/2 cup (125ml) beef stock

Preparation method

1. Heat half the oil in large frying pan; cook potatoes until browned. Transfer to 4.5-litre (18-cup) slow cooker.
2. Make small cuts in lamb at 2.5cm intervals; press rosemary into cuts. Combine remaining oil, parsley, oregano, garlic, rind and juice in small bowl; rub mixture all over lamb; season.
3. Cook lamb in same heated pan until browned all over. Place lamb on top of potatoes; add stock. Cook, covered, on low, 8 hours.
4. Remove lamb and potatoes; cover lamb; stand 10 minutes before slicing.
5. Serve lamb with potatoes and sauce. Accompany with a Greek salad or steamed spinach, if desired.

Not suitable to freeze or microwave.

COOK’S NOTE: Lamb can be covered and refrigerated overnight at step 2. If you do not have a slow cooker, roast the lamb after browning in a slow oven 120°C/100°C fan forced for approximately 4-5 hours or until very tender. Cover with foil for the first half of cooking time.

Recipe Source: food.ninemsn.com.au

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