I am just emerging from the fog of the Melbourne International Film Festival (MIFF) where I have been living in many places and times. In an attempt to keep up some Greek reading during MIFF I was reduced to reading some Greek readers in simple Greek that did not require me to be surrounded by dictionaries to get a sense of what I was trying to read. They were good for the train and between films to get a quick Greek fix. But it is certainly true that for me the struggle is usually more worthwhile, and that I prefer struggling with Kavafy and Seferis to reading easy readers.
But there was, indeed, a good thing to come out of this experience. One of the readers featured a couple of recipes and one of them was a leek and cheese pie. This recipe is very different from the one in the reader. But it made me think of cooking a leek pie as I happened to have some leeks that I had bought for another purpose. And I had ricotta and all the other ingredients. My leek pie was absolutely delicious! I made it up as a pie, but you could use the filling for small triangles as well.
375 gr ricotta
2 handfuls Parmesan
1/2 tsp Sambal oelek
2 garlic clove
Preheat the oven to 180c
Clean the leeks and slice finely
Peel and crush the garlic
Add Sambal oelek
Place some oil in a frying pan and add leeks, garlic and Sambal oelek
Cook until soft stirring constantly
Meanwhile place the ricotta in a bowl
Crumble the fetta by hand on top and add a couple of handfuls of grated Parmesan (or to taste)
Add the egg and stir to combine
When the vegetables are cooked add to the mixture and combine well
Using a pastry brush and olive oil line the bottom of a baking dish with about six layers of phyllo taking care to oil well between each layer
Add the cheese and leek mixture to the phyllo
Fold the phyllo over the mixture and cover with several layers of phyllo brushing with oil between each layer
Fold in the edges and oil the top layer
Sprinkle with poppy seeds
With a sharp knife cut the top of the pie into desired portions. DO NOT cut hrough the bottom of the pie
Cook for 45 minutes in 180c oven until top is crisp and golden
Leave to rest for 2-3 minutes after cooking
Then with a sharp knife cut the portions through to the bottom of the pie
Serve with salad.
Tuesday, August 25, 2015
Tuesday, June 9, 2015
This post is for my friend Maria and is my current favourite breakfast! And it is well worth the five minutes it takes to prepare the night before. It really is quite similar to some other chia puddings that I have posted about where I have used Greek (i.e. strained) yoghurt, but in this one I am using kefir. I love the combinations of the flavours with kefir, tahini, chia seeds, figs and raspberries. But you can do the recipe with any combination of fruit or dried fruit. Do what feels good to you or use what you have in the house! The critical elements are the kefir, the tahini and the chia seeds. The rest is up to you. And with the kefir, use as much or as little as you want. Less kefir will lead to a more solid pudding, and more will obviously lead to a thinner one.
3 tablespoons chia seeds
1 tablespoon tahini
2 dried figs
6 raspberries (fresh or frozen)
100-150 mls kefir
Place chia seeds in bowl which will be used for breakfast
Add tahini to bowl
Roughly chop the figs and place in bowl
Add raspberries to bowl
Mix all ingredients thoroughly
Add kefir to bowl and mix well
Place in refrigerator overnight
Eat for breakfast and enjoy!!
Wednesday, June 3, 2015
Yes, it's meatballs again! Surprise, surprise! When I was in Athens recently on a couple of occasions I had lovely meatballs in avgolemono at Mouries, one of the local restaurants in Pangrati near where I was studying Greek. I don't think these meatballs bear much relation to those of Mouries, except for the avgolemono, but the pork, and the sage, and the avgolemono are all flavours I associate with Greece.
500 gr minced pork
2 spring onions
3 cloves of garlic
2-3 teaspoons dry sage
1.5 cups chicken stock
Place minced pork in mixing bowl
Chop spring onions finely and add to pork
Crush garlic cloves and add to mixture
Add dried sage and black pepper to mixture
Combine the mixture thoroughly using hands
Using a spoon form small meatballs
Heat olive oil in a pan and quickly seal the meatballs in batch
Place in an pan which can be heated on the stove-top
Bring stock to the boil and reduce heat to simmer
Squeeze lemon and strain juice
Beat eggs for a couple of minutes
Add the lemon juice carefully while continuing to beat
Then add the hot stock in droplets still continuing to beat
Add the egg and lemon mixture to the pan with the meatballs and combine
Heat until the mixture thickens.
Serve and enjoy!
Tuesday, March 17, 2015
Tuesday, December 30, 2014
4 pork chops
Monday, December 29, 2014
4 oz caster sugar
Friday, December 5, 2014
Last week when with the help of a friend I was cleaning out and sorting a high kitchen cupboard where I store preserves I discovered I had a jar with some syrup from a jar of Stephanie's Spiced Oranges. I have used it in the past for basting roast chicken and talked of doing that again. However, this time I chose to cook some chicken Maryland individual pieces rather than a whole chicken. And the result was delicious!
2 portions of chicken Maryland
1 dessertspoon citron salt
6 dessertspoons of spiced oranges syrup
Preheat oven to 210c.
Arrange the chicken in a baking dish
Sprinkle with citron salt
Roast for 30 minutes
Remove the chicken from the oven and spoon over the spiced orange syrup
Return to oven and roast for another 20 minutes.