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greekcookingmadeeasy · 1 year

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Greek Garlic Sauce aka Skordalia with Bread and Beets

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Greek Garlic Sauce aka Skordalia with bread and beets - Skordalia me Pswmi kai Patzaria BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check my YouTube Video: HERE

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SERVES 🍴⃒ PREP. TIME 🕔⃒ 4-5 10 min.

COOK. TIME ♨ DIFFIC. LEVEL 👩‍🍳⃒ 30 min. Easy

Greek Skordalia also called Aliada, is a thick purée (sauce, dip, spread), traditionally made by combining crushed garlic with a bulky base, either of potatoes or soaked stale bread mixed with walnuts (or almonds). It is beaten with olive oil to make a smooth emulsion, to which vinegar is added. This particular recipe is a new, trendier version to the one made with bread by adding boiled beets, hence its wonderful, vivid red color. Skordalia is usually prepared to accompany fried Cod and is served on Greece's Independence Day on March 25. What do you think, would you like to try making it? Suitable for vegans and fasting.

INGREDIENTS: • 125 gr / 4.4 oz / 4 slices white or brown, stale Bread, weighed without crust • ½ cup / 60 gr / 2.1 oz Walnuts or Almonds • 2 Garlic Cloves • 2 boiled Beets, about 140 gr / 4.9 oz • 1/3 cup / 80 ml Extra Virgin Olive Oil (EVOO) • 35 ml / 2.5 tbsp. red wine Vinegar • Good quality coarse (kosher) Salt

METHOD: A. Make the Skordalia:  Tips: a. The authentic recipe uses fresh (raw) garlic cloves. If you find garlic taste too strong, I suggest you bake the cloves in the oven, @160℃ / 325℉ for about 20'. Let them cool down and then add in the sauce.  b. Beets should be washed, cleaned and then boil with skin on for about 30' or until tender. Let them cool down completely before using in the recipe. 1. Place the stale bread slices in a bowl filled with water.

2. Keep them submerged by adding a weight (like a plate) on top of the bowl. 3. After 5’, squeeze the bread slices to remove their water. 4. Place soaked bread in a blender or food processor. 5. Beat them for a few seconds to turn into mash. 6. Add the walnuts (or almonds) and beat until they turn into mash as well and are blended with the bread. 7. Add the garlic cloves and continue beating. 8. Season with coarse Salt, to taste. 9. Pour in the vinegar next and continue beating. 10. Now pour in the Olive Oil very slowly and gradually into the sauce.

11. Beat the sauce a little longer for the garlic to be mashed completely, all ingredients to be homogenized, and the sauce to become smooth, thick and fluffy. Reserve. 12. Chop the boiled beets in small cubes.

13. As last ingredient, add the boiled beets in the blender and beat for a few minutes or until they are completely mashed and homogenized in the sauce.

14. Stop the blender. Check the consistency of the Skordalia sauce. It should be a smooth paste. Taste also if extra salt is needed. 15. Pour the sauce in a nice deep bowl. 16. Skordalia is now ready. To garnish it, place a walnut in the middle. Cover the bowl with plastic wrap and store it in the fridge.

B. Serving Suggestions: Take Skordalia out of the fridge 1 hour before serving, to serve at room temp.

For my festive table of 25th March, I have served my Skordalia with fried Cod Croquettes, boiled Beets Salad, brown bread and chilled Greek Beer.

This is the traditional meal Greek people consume on March 25th-Greece's Independence Day and the Annunciation of Virgin Mary! Bakaliaros and skordalia! Skordalia is fluffy, creamy and thick and has an appetizing, spicy, garlicky taste with the earthy undertones of the beets. And what about its beautiful deep red color!!

Try it on top of a hot piece of fried cod croquette, that's an unforgettable combo!

Enjoy this trendy, healthy, low cost sauce!

C. Storage Info: Skordalia can be prepared a few days ahead to save you some time. It can be stored, covered with plastic wrap, in the fridge for up to 1 week.

D. More Info about Skordalia and fried Cod: The name “Skordalia” is a compound noun from the Greek word “Skordo” i.e. garlic and from the Italian word “agliata” which also means garlicky. In the Ionian Islands that were Venetian-occupied but also in the Peloponnese, Skordalia is called Aliada from the Italian word aglio which means garlic. Skordalia is the modern equivalent of the Greek ancient word "Skorothalmo". On March 25th, National Independence Day and the Annunciation of Virgin Mary, all over Greece, the custom is to eat crispy, fried Cod fish with garlic sauce (Bakaliaros skordalia)! This has to do with the Lent before Easter, where no animals or animal products should be eaten, but the Orthodox Church allows an exception for the celebration of the Annunciation and that is Cod fish!

Check my YouTube Video: HERE

Σκορδαλιά με Ψωμί και Παντζάρια BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴�� ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒ 4-5 10 min.

ΜΑΓΕΙΡΕΜΑ ♨ ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒ 30 min. Εύκολο

Η Σκορδαλιά ή Αλιάδα, είναι ένας παχύρρευστος πουρές (σάλτσα, ντιπ, άλειμμα) που παραδοσιακά παρασκευάζεται συνδυάζοντας λιωμένο σκόρδο με μια βάση είτε από πατάτες ή μουσκεμένο, μπαγιάτικο ψωμί αναμεμειγμένο με καρύδια (ή αμύγδαλα). Χτυπιέται με ελαιόλαδο για να γίνει ένας λείος χυλός, στον οποίο προστίθεται ξύδι. Η συγκεκριμένη συνταγή είναι μια νέα, μοντέρνα εκδοχή αυτής που φτιάχνεται με ψωμί προσθέτοντας βραστά παντζάρια, εξ ου και το υπέροχο, ζωηρό κόκκινο χρώμα της. Η Σκορδαλιά συνήθως ετοιμάζεται για να συνοδεύσει τηγανητό μπακαλιάρο – όπως είναι γνωστή «Μπακαλιάρος σκορδαλιά» για την γιορτή της 25ης Μαρτίου. Τι λέτε, θέλετε να μάθετε πώς να τη φτιάξετε; Κατάλληλη για Βίγκαν και νηστεία.

ΥΛΙΚΑ: • 125 γρ / 4,4 oz / 4 φέτες λευκό ή μαύρο, μπαγιάτικο Ψωμί, ζυγισμένο χωρίς κόρα • ½ φλ. / 60 γρ / 2,1 oz Καρύδια ή Αμύγδαλα • 2 Σκελίδες Σκόρδο • 2 Παντζάρια βρασμένα, περίπου 140 γρ / 4,9 oz • 1/3 φλ. / 80 ml Εξαιρετικό Παρθένο Ελαιόλαδο • 35 ml / 2,5 κ.σ. Ξύδι από κόκκινο κρασί • Καλής ποιότητας χοντρό Αλάτι

ΜΕΘΟΔΟΣ: Α. Φτιάξτε τη Σκορδαλιά: Συμβουλές: α. Η αυθεντική συνταγή χρησιμοποιεί φρέσκες (ωμές) σκελίδες σκόρδο. Αν σας φαίνεται πολύ έντονη η γεύση του σκόρδου, σας προτείνω να τις ψήσετε στο φούρνο, στους 160℃ / 325℉ για περίπου 20'. Αφήστε να κρυώσουν και μετά προσθέστε τις στη Σκορδαλιά. β. Τα παντζάρια πρέπει να πλυθούν, να καθαριστούν και μετά να βράσουν με το φλούδι τους για περίπου 30' ή μέχρι να μαλακώσουν. Αφήστε τα να κρυώσουν εντελώς πριν τα χρησιμοποιήσετε στη συνταγή. 1. Βάλτε τις μπαγιάτικες φέτες ψωμιού σε ένα μπολ γεμάτο με νερό.

2. Κρατήστε τις βυθισμένες προσθέτοντας ένα βάρος (σαν πιάτο) πάνω από το μπολ. 3. Μετά από 5’ στύψτε τις φέτες ψωμιού να φύγει το νερό τους. 4. Βάλτε το μουλιασμένο ψωμί σε μπλέντερ ή επεξεργαστή τροφίμων-μουλτι. 5. Χτυπήστε για λίγα δευτερόλεπτα να γίνουν πουρές. 6. Προσθέστε τα καρύδια (ή τα αμύγδαλα) και χτυπήστε μέχρι να γίνουν και αυτά πουρές και να ανακατευτούν με το ψωμί. 7. Προσθέστε τις σκελίδες σκόρδο και συνεχίστε το χτύπημα. 8. Προσθέστε χοντρό αλάτι, κατά βούληση. 9. Στη συνέχεια ρίξτε μέσα το ξύδι και συνεχίστε το χτύπημα. 10. Τώρα ρίξτε μέσα το ελαιόλαδο πολύ αργά και σταδιακά (σαν κορδόνι) μέσα στη σάλτσα.

11. Χτυπήστε λίγο ακόμα τη σκορδαλιά ώστε να πολτοποιηθεί τελείως το σκόρδο, να ομογενοποιηθούν όλα τα υλικά και να γίνει λεία, πυκνή και αφράτη. Κρατήστε τη στην άκρη. 12. Κόψτε τα βρασμένα παντζάρια σε κυβάκια.

13. Σα τελευταίο υλικό προσθέστε τα βρασμένα παντζάρια στο μπλέντερ με τη σκροδαλιά και χτυπήστε για λίγα λεπτά ή μέχρι να πολτοποιηθούν τελείως και να ομογενοποιηθούν μέσα στη σκορδαλιά.

14. Σταματήστε το μπλέντερ. Ελέγξτε τη συνοχή της Σκορδαλιάς. Θα πρέπει να είναι μια λεία πάστα. Δοκιμάστε επίσης αν χρειάζεται επιπλέον αλάτι. 15. Βάλτε τη Σκορδαλιά σε ένα ωραίο βαθύ μπολ. 16. Έτοιμη η Σκορδαλιά. Για να τη γαρνίρετε, βάλτε στη μέση της ένα καρύδι. Σκεπάστε το μπολ με πλαστική μεμβράνη και φυλάξτε τη στο ψυγείο.

B. Προτάσεις σερβιρίσματος: Βγάλτε τη Σκορδαλιά από το ψυγείο 1 ώρα πριν τη σερβίρετε, για να τη σερβίρετε σε θερμοκρασία δωματίου.

Για το γιορτινό μου τραπέζι της 25ης Μαρτίου, έχω σερβίρει τη Σκορδαλιά μου με τηγανητές κροκέτες μπακαλιάρου, βραστά παντζάρια σαλάτα, μαύρο ψωμί και παγωμένη Ελληνική μπύρα.

Αυτό είναι το παραδοσιακό γεύμα που καταναλώνουν οι Έλληνες την 25η Μαρτίου - Ημέρα Ανεξαρτησίας της Ελλάδας και Ευαγγελισμός της Θεοτόκου! Μπακαλιάρος σκορδαλιά! Η Σκορδαλιά είναι αφράτη, βελούδινη και πηχτή με μια ορεκτική, πικάντικη, σκορδάτη γεύση και γήινους τόνους των παντζαριών. Και τι λέτε για το όμορφο βαθύ κόκκινο χρώμα της!!

Δοκιμάστε τη πάνω από ένα ζεστό κομμάτι κροκέτα τηγανισμένου μπακαλιάρου, ένας αξέχαστος συνδυασμός!

Απολαύστε αυτή τη μοντέρνα, υγιεινή, χαμηλού κόστους σάλτσα!

Γ. Πληροφορίες φύλαξης: Η Σκορδαλιά μπορεί να ετοιμαστεί λίγες μέρες πριν για να σας εξοικονομήσει λίγο χρόνο. Διατηρείται καλυμμένη με πλαστική μεμβράνη στο ψυγείο για έως και 1 εβδομάδα.

Δ. Περισσότερες πληροφορίες για τη Σκορδαλιά και τον τηγανητό μπακαλιάρο: Το όνομα “Σκορδαλιά” είναι ένα σύνθετο ουσιαστικό από την Ελληνική λέξη σκόρδο και από την Ιταλική agliata πού σημαίνει επίσης σκορδάτη. Στα Ιόνια νησιά που ήταν Ενετοκρατούμενα αλλά και στη Πελοπόννησο, τη σκορδαλιά τη λένε Αλιάδα από την Ιταλική λέξη aglio που σημαίνει σκόρδο. Η σκορδαλιά είναι το σύγχρονο αντίστοιχο της ελληνικής αρχαίας λέξης «Σκορόθαλμος». Την 25η Μαρτίου, ημέρα της Εθνικής Ανεξαρτησίας και Ευαγγελισμού της Θεοτόκου, σε όλη την Ελλάδα, το έθιμο είναι να τρώμε τραγανό, τηγανητό μπακαλιάρο με Σκορδαλιά! Αυτό έχει να κάνει με τη Σαρακοστή πριν το Πάσχα, όπου δεν πρέπει να τρώγονται ζωικά προϊόντα, αλλά η Ορθόδοξη Εκκλησία επιτρέπει εξαίρεση για τον εορτασμό του Ευαγγελισμού της Θεοτόκου και αυτό είναι ο Μπακαλιάρος!

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kalofagas-ca · 5 years

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Every year, Greeks around the world commemorate March 25th, 1821 – the beginning of the Struggle for Greek Independence from the Ottoman Empire.

Last Sunday, at St. Lawrence Market Kitchen, I held a celebratory Greek Supper Club that will featured an inventive Greek menu with some international panache. Thank you to Nisos Importing for supplying Cretan olive oil, Balsamic Vinegar and Zaros table and sparkling water.

Thank you to Chris Dedes of Majestic Wines and Spirits who poured Lyrarakis, Papagiannakos and a new wine to the Ontario market: Estate Palivou Nemea.

Mezedes:

Greek-Style Nicoise Platter with Tuna, Pickled Green Beans, Cherry Tomato, Potatoes, Red Onions, Olives, Arugula, Ladolemono Sauce

Cod Fritters with Avocado Skordalia

Fava Bean Stifado with Crumbled Dodoni Feta

Homemade Bread

paired with Palivou La Vie en Rose Rose

1st Course: Beet Salad with Orange, Arugula, Anthogalo Cheese, Pistachios

paired with Palivou Anemos White Roditis/Moschofilero

2nd Course: Greek Spaghetti with Scallops and Lemon Zest

paired with Papagiannakos Savatiano white

Main course: Lemon Salmon Exohiko With Green Beans and Bulgur Pilaf

paired with Lyrarakis Assyrtiko white

Dessert: Flourless Chocolate Cake with Coffee Cream

paired with Tsilili Tsipouro

The next Supper Club is actually a lunch, to be held Sunday, May12th – tickets now on sale for Kalofagas Mother’s Day Lunch at St. Lawrence Market Kitchen.

Until then, enjoy the slide show capturing the evening’s food and ambiance. Photos by Jorjas Photography.

This slideshow requires JavaScript.

Recap – Revolution 1821 – Greek Supper Club Every year, Greeks around the world commemorate March 25th, 1821 - the beginning of the Struggle for Greek Independence from the Ottoman Empire.

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cucinacarmela-blog · 6 years

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Cooking The Mediterranean-Island Countries | jovin...

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Malta

Cyprus

The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon, and Israel on the east; the African countries of Egypt, Libya, Tunisia, Algeria and Morocco on the south and the Mediterranean Island Countries of Cyprus and Malta. The Mediterranean countries utilize many of the same healthy ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the cuisine in the countries of Portugal, Spain, France, Italy, Greece, Turkey, Syria, Lebanon, Israel, Egypt, Libya, Tunisia, Algeria, and Morocco. This series concludes with the Mediterranean Island Countries (also referred to as the Mediterranean States) of Cyprus and Malta.

There are only two Island countries in the Mediterranean Sea.

Malta, officially the Republic of Malta, consists of the main island of Malta and the smaller islands of Gozo and Comino. The island nation is located east of Tunisia, and about 100 km (60 mi) south of the island of Sicily, Italy.

Malta has been inhabited since 5900 BC. Its location in the center of the Mediterranean has historically given it great strategic importance as a naval base, with a succession of powers having ruled the island, including the Phoenicians, Carthaginians, Greeks, Romans, Byzantines, Arabs, Normans, Sicilians, Spanish, Turks, French, and British. Most of these foreign influences have left a mark on the country’s ancient culture. The official languages are Maltese and English, with Maltese also recognized as the national language. Italian is also spoken by most of the population.

Cyprus is located south of Turkey, west of Syria and Lebanon, northwest of Israel, north of Egypt, and southeast of Greece. Cyprus was settled by Mycenaean Greeks in the 2nd millennium BC. As a strategic location in the Middle East, it was subsequently occupied by several major powers, including the empires of the Assyrians, Egyptians, and Persians.

Cyprus was placed under British administration in 1878 and was formally annexed by Britain in 1914. Currently, the Republic of Cyprus is partitioned into two main parts: the area under the control of the Republic, located in the south and west that comprises about 59% of the island’s area; and the north, administered by the self-declared Turkish Republic of Northern Cyprus, covering about 36% of the island’s area. Another 4% of the island’s area is the UN buffer zone.

Cuisine

Malta

Maltese cuisine shows strong Sicilian and English influences as well as influences of Spanish, Maghrebin and Provençal cuisines. A number of regional variations can be noted as well as seasonal variations associated with the availability of produce and Christian feasts (such as Lent, Easter, and Christmas). Food has been important historically in the development of a national identity and, in particular, the traditional fenkata (stewed or fried rabbit).

Traditional Maltese food is rustic and based on the seasons. On most food shop counters, you’ll see Bigilla, a thick pate of broad beans with garlic. Snacks include a round of bread dipped in olive oil, rubbed with ripe tomatoes and filled with a mix of tuna, onion, garlic, tomatoes, and capers. Also popular are pastizzi (flaky pastry filled with ricotta or mushy peas). Depending on the season, you’ll see spnotta (bass), dott (stone fish), cerna (grouper), dentici (dentex), sargu (white bream) and trill( red mullet) in the spring. Swordfish and tuna follow later, around early to late autumn, followed by the famed lampuka, or dolphin fish. Octopus and squid are very often used to make rich stews and pasta sauces.

The popularity of pork and its presence in various dishes can be attributed to Malta being on the edge of the Christian world. Consuming food which is taboo in the Muslim culinary culture could have been a way of self-identification by distinguishing oneself from the other. In addition to pork dishes, the cuisine includes Maltese sausages, kawlata (a vegetable soup) and baked rice.

Despite Malta’s small size, there are some regional variations. This is especially the case in the area of Gozo. Gozitan cheeselet and ftira Għawdxija, a flatbread topped or filled with potatoes or eggs, grated cheese, tomatoes, anchovies, olives, ricotta and Maltese sausage as other possible ingredients. Gozitan cheeselets are used as filling for ravioli instead of the usual ricotta.

Because Catholic fasting during Lent involved mostly meats and dairy products, fish such as Lampuki became a popular dish during this period as were stewed snails, stuffed artichokes, and fritters.

Cyprus

Cypriot cuisine is closely related to Greek and Turkish cuisine; it has also been influenced by Byzantine, French, Italian, Catalan, Ottoman and Middle Eastern cuisines.

Meze is a large selection of dishes with small helpings of varied foods, brought to the table as different courses. The meal begins with black and green olives, tahini, skordalia (potato and garlic dip), hummus, taramasalata (fish roe dip), and tzatziki, all served with chunks of fresh bread and a bowl of mixed salad.

Some of the more unusual meze dishes include octopus in red wine, snails in tomato sauce, brains with pickled capers, samarella (salted dried meat), quails, pickled quail eggs, tongue, kappari pickles (capers), and moungra (pickled cauliflower). Bunches of greens, some raw, some dressed with lemon juice and salt, are basic on the meze table. Fish, grilled halloumi cheese, lountza (smoked pork tenderloin), keftedes (minced meatballs), sheftalia (pork rissoles), and loukaniko (pork sausages) can follow. Hot grilled meats – kebabs, lamb chops, chicken – may be served toward the end. The dessert is usually fresh fruit or glyka – traditional sugar-preserved fruits and nuts.

Halloumi cheese originated in Cyprus and was initially made during the Medieval Byzantine period. Halloumi (Hellim) is commonly served sliced, either fresh or grilled, as an appetizer.

Seafood and fish dishes include squid, octopus, red mullet, and sea bass. Cucumber and tomato are used widely in salads. Common vegetable preparations include potatoes in olive oil and parsley, pickled cauliflower and beets, asparagus and taro. Other traditional delicacies are meat marinated in dried coriander seeds and wine, dried and smoked lountza (smoked pork loin), charcoal-grilled lamb, souvlaki (pork and chicken cooked over charcoal), and sheftalia (minced meat skewers). Pourgouri (bulgur, cracked wheat) is the traditional source of carbohydrate other than bread.

Fresh vegetables and fruits are common ingredients. Frequently used vegetables include courgettes, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, beans, broad beans, peas, black-eyed beans, chickpeas, and lentils. The most common fruits and nuts are pears, apples, grapes, oranges, mandarins, nectarines, medlar, blackberries, cherry, strawberries, figs, watermelon, melon, avocado, lemon, pistachio, almond, chestnut, walnut, and hazelnut.

Spices play an important role in the cuisine. The best-known spices and herbs include pepper, parsley, arugula, celery, fresh coriander (cilantro), thyme, and oregano. Traditionally, cumin and coriander seeds make up the main cooking aromas of the island. Mint is a very important herb in Cyprus. It grows abundantly, and locals use it for everything, particularly in dishes containing ground meat. For example, the Cypriot version of pastitsio contains very little tomato and generous amounts of mint. The same is true of keftedes (meatballs). Fresh coriander or cilantro are often used in salads, olive breads, spinach pies (spanakopita) and other pastries.

Cyprus is also well known for its desserts, including lokum (also known as Turkish Delight) and Soutzoukos. Loukoumades (fried dough balls in syrup), loukoum, ravani, tulumba, and baklava are well-known local desserts. There are also pastiș, cookies made of ground almonds, that are offered to guests at weddings.

Flaounes are savory Easter pastries that contain goat cheese (or a variety of cheeses), eggs, spices and herbs all wrapped in a yeast pastry, then brushed with egg yolk and dipped into sesame seeds.

Sources: https://www.visitmalta.com and https://www.cyprusisland.net/cyprus-cuisine

Maltese Rabbit Stew

Ingredients

1 rabbit, cut into 8 pieces Sea salt and freshly ground pepper, to taste Plain flour, for dusting 100 ml vegetable oil 3 onions, finely diced 1 head garlic, cloves peeled and thinly sliced 280 g tomato paste 2 tbsp curry powder 1 tbsp ground turmeric 1 tbsp paprika 1 tbsp ground cumin 1.5 liters of chicken stock 4 potatoes, peeled cut into 2cm dice 300 g peas 1 cup parsley leaves

Marinade 100 ml olive oil 1 head garlic, peeled 350 ml red wine 5 bay leaves 3 cinnamon sticks 4-star anise 3 whole cloves

Directions

To make the marinade, combine all the ingredients in a non-metallic bowl. Add the rabbit pieces, combine well, then cover and refrigerate for at least 2 hours.

Drain the rabbit pieces, reserving the marinade. Pat the rabbit dry, season to taste and dust with flour. Heat the vegetable oil in a large heavy-based saucepan over medium-high heat. Add the rabbit and cook until golden on both sides. Remove from the pan and set aside. Reduce the heat to medium, then add the onion and garlic and cook for 5 minutes or until softened. Add the tomato paste and spices and stir for a few minutes or until fragrant.

Add the reserved marinade and simmer for 15 minutes. Return the rabbit pieces to the pan. Add the stock and simmer for 20 minutes or until reduced by one-third. Cover with a lid, reduce the heat to low and cook for another 40 minutes. Add the potatoes and cook for another 30 minutes or until tender. A few minutes before serving, stir in the peas. Scatter with parsley and serve.

Maltese Baked Rice

Ingredients

2½ cups long grain rice 500g beef or pork mince (or a combination of the two) 1 onion diced 2 cloves garlic diced 2 tablespoons tomato paste 1 tablespoon curry powder 1 courgette diced 1 can chopped tomatoes 1 350 gram jar passata 1½ cups water 1½ cups grated cheddar cheese (1/2 cup is to be left aside to place on top of the dish before baking) ½ cup grated parmesan cheese 4 eggs lightly beaten Olive oil for frying

Directions

Parboil rice by filling a medium pot with water ¾ of the way and boil. Add rice and reduce water to simmer for 15 minutes. Drain rice and set aside. Fry 1 tablespoon olive oil in a large frying pan and add mince. Fry for 5 minutes and then add tomato paste and curry powder. Fry for a further five minutes or until meat is browned. Remove fried meat and set aside. In the same pan add 1 tablespoon olive oil and fry onion and garlic on medium heat for five minutes. Add the courgette and fry for a further five minutes. Add back the meat and add the chopped tomatoes, and passata. Bring to a boil and then reduce to a simmer. Simmer for fifteen minutes. Once completed; preheat oven to 220 C. Add rice, cheese (leave some cheddar cheese aside to place on top) and eggs to the meat and tomato sauce mixture. Add the mixture in a medium-sized baking dish plus the 1½ cups water too. Place the remaining ½ cup of cheddar on top. Reduce the oven to 180 C and place the dish in the oven. Cook for 30 minutes or until crispy around the edges.

Cyprus Octopus with Oregano

Ingredients:

1 kg octopus ½ tsp dry oregano Black Pepper 3 tbsp olive oil 2 tbsp vinegar or lemon juice

Directions

Clean the octopus thoroughly under cold running water. Place the octopus in a pot with hot olive oil (1 tablespoon), cover and cook. Simmer to bring out all the juices and continue cooking until the liquid is reduced and the octopus is tender. Add some water if needed. Remove from the heat and drain. Serve hot or cold, seasoned with oregano and olive oil/vinegar dressing or olive oil/lemon juice dressing. Note: You can also cook the octopus on the grill. If the octopus is thick, cut it into small pieces before serving.

Cyprus Warm Halloumi and Peach Salad

Ingredients

3 ripe but firm peaches, halved and stoned 250g Halloumi cheese 2 tbsp olive oil 3 red chicory, root intact, quartered lengthwise 1 bunch spring onions, trimmed, cut into 2cm lengths For the dressing 1 red chili, deseeded, finely chopped ½ large bunch fresh coriander, leaves and stalks roughly chopped 5 tbsp white wine vinegar 3 tbsp clear honey

Directions

Make the dressing by mixing everything together in a small bowl. Cover and set aside.

Cut each peach half into wedges. Cut Halloumi into 1cm thick slices. Heat half the oil in a large frying pan. Fry the cheese for 3-4 minutes on each side or until golden brown and almost crusty. Remove from the pan and keep warm. Add the chicory and onions to the hot pan, stir-fry until slightly wilted and colored. Transfer onto an absorbent kitchen towel. Heat the remaining oil. Add the peach wedges and fry for a minute or two, until softened, lightly colored but still retaining their shape. Combine all the ingredients together then pour on the dressing. Spoon onto individual plates.

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Posted by Jovina Coughlin in Desserts, Fish, Fruit, Herbs, Malta & Cyprus, Mediterranean Countries, peaches, Rabbit, Rice, Vegetables Tags: Mediterranean cooking, Mediterranean Island Countries

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redpandatoocute · 6 years

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Greek Beetroot Salad

Greek Beetroot Salad – Pantzaria salata is a tradition side dish that is served all over Greece, it is most commonly served with fish and skordalia (Greek garlic smashed potatoes). Truthfully, they are amazing together but is also perfect on it’s own, with a big piece of crusty bread. So flavorful and satisfying, the authentic tastes of this beet salad easily hold their own.

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nicholasjoelrealtygroup · 7 years

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Anticipating new restaurant openings has become the norm in Houston; and while the expectation is exciting, the obsession with shiny, new eateries often overshadow the city's more seasoned culinary outposts.

This roundup will not only feature newly debuted hotspots, but also re-imagined menus and dishes from established and fledgling restaurants. Get your graze on at these 10 restaurants and bars.

• Better Luck Tomorrow, 544 Yale Street, facebook.com/bltomorrow. After James Beard award-winning chef Justin Yu shuttered his acclaimed vegetable-centric restaurant Oxheart earlier this year, many people pondered his next move.

Yu landed on a rather unexpected venture — a neighborhood bar with partner and Houston cocktail veteran Bobby Heugel, the force behind libation sanctuaries such as Anvil Bar and Refuge. Stationed in the former Dry Creek Cafe space, Better Luck Tomorrow combines hyper-seasonal cocktails and restaurant quality food (no typical bar bites here) in a laid back setting.

Soak in the space’s newly revamped technicolor surrounds (an ode to minimalist artist Dan Flavin’s fluorescent light installation at Richmond Hall) with one of Better Luck Tomorrow’s 10 whimsical cocktails — the product of operations director Terry Williams and bar manager Alex Negranza. I’m partial to the Salty Cat, a blend of gin, grapefruit, plum, and salt; and the Seasonal Pimm’s Cup, which combines Pimm’s, rum, lemon, strawberry, and ginger.

As for the food, try the whole menu. The full collection of small plates — executed by chef Matt Boesen — deserves to be sampled in its entirety, and $99 snags you all 10 dishes.

But if you’re just in the mood to sample a few items, standouts include the succulent “Party Melt” (how can you say no to a sandwich smothered in crispy cheese?), charred spring squashes, warm snap peas, and the “Not a Pizza.”

An added bonus: BLT’s playlist is almost as good as the fare. Listen out for cameos from Stevie Wonder, Prince, David Bowie and Kool & The Gang. You can even listen to the full playlist, which is curated by Bobby Heugel, on Spotify.

better-luck-tomorrow

Better Luck Tomorrow, a neighborhood bar from Bobby Heugel and chef Justin Yu, is now open in the Heights. (Photo by Jenn Duncan Photography)

• Cavo Coffee, 3773 Richmond Avenue, cavocoffee.com. If you’ve ever visited Siphon Coffee, you know that owner Michael Caplan knows a thing of two about operating a coffee shop. During primetime, you’re lucky to find a seat at the siphon-centric java haunt.

Luckily, Caplan has expanded his coffee wizardry to a second outpost with the opening of Cavo on the ground floor of the new Regions Financial Center. Of course, Caplan’s signature siphons are also a mainstay at the new concept alongside a full coffee and espresso menu, but those aren’t the only offerings Cavo’s cooking.

A bevy of hearty toasts are served all day, topped with everything from truffle sausage country gravy and whipped goat milk ricotta to Nutella and espresso cream. Then there are the sandwiches — think sous-vide pork belly on a challah roll; smoked salmon and truffled egg salad on marble rye; and blueberry sausage paired with a hard-fried egg on a chive-buttered English muffin.

Also on hand are salads, fresh baked cookies, bread pudding, and grab-and-go eats such as overnight oats, meat and cheese boxes, and more.

Pro Tip: Don’t miss Cavo’s happy hour which includes $3 beers and $5 wines from 2 to 7 pm, Mondays through Fridays. On the weekends, indulge in champagne and bottomless mimosa specials.

• Fusion Taco The Heights, 4706 North Main Street, fusiontaco.com. Fusion Taco’s signature gourmet tacos have been a Downtown favorite since its transition from food truck to brick-and-mortar restaurant nearly five years ago.

Now, proprietors Julia Sharaby and husband, co-owner, and Culinary Institute of America-trained chef David Grossman have brought their Latin and Asian fusion tacos to the Heights with a second FT outpost.

If you haven’t experienced Fusion’s globally-inspired taco creations, now’s your chance. While the bulk of The Heights menu mimics the Downtown location’s, the hip surrounds are reason enough for a visit, starting with the expansive dog-friendly patio. Also on hand is a full-service bar dishing out everything from Fusion Taco’s jalapeño margaritas to tangy palomas.

But even with all of the polished enhancements, the true star of Fusion Taco’s newest location is still the tacos. We’re loving the tempura local shrimp topped with wasabi aioli and Napa slaw; the smoked brisket finished with red onion, cilantro, and salsa verde lime; and the lamb keema — a mix of spiced lamb, grape tomatoes, Persian cucumbers, and tahini — served on a crispy corn tortilla.

Go veggie with Fusion Taco’s Brussels sprout taco. (Photo by Kimberly Park)

• Goode Co. Armadillo Palace, 5015 Kirby Drive, armadillopalace.com. Goode Co. may be most famous for its diverse barbecue selection, but that’s not the all the popular restaurant brand has to offer. Goode Co.’s Armadillo Palace is stepping into the spotlight with the unveiling of a major renovation and a completely revamped menu.

Think of it as the new and improved Armadillo Palace, which now touts nearly six times the seating as its previous digs as well as a new outdoor performance stage and patio alongside a dance hall and the whiskey-centric Orange Blossom Bar.

Putting the cherry on top of the Palace’s new external offerings is the upgraded menu, which thoroughly makes use of the restaurant’s newly installed rotisserie and wood-fired grill.

Start your meal with made-to-order guacamole, which can be enhanced with a bevy of toppers including bacon, roasted garlic, chicharron, toasted pepitas, pickled onion, blue crab, and Gulf shrimp. Or opt for the charred romaine salad topped with parmesan chive dressing, pickled red onion, queso fresco, pepitas, and croutons.

Round out your meal with stand-out signature entrees like spit-roasted chicken basted with garlic, lemon, and thyme; carne asada served with handmade tortillas; red fish on the half shell served fish camp-style; and the monstrous heritage pig head’s carnitas paired with fresh salsas and handmade tortillas.

Pro tip: Don’t leave without a side of the duck fat skillet potatoes.

goode-co-armadillo-palace

Head to Goode Co. Armadillo Palace for Gulf Oyster Rockefeller — cornmeal-crusted oysters atop creamed spinach, topped with Hollandaise sauce. (Photo by Jody Horton)

• Helen in the Heights, 1111 Studewood Street, helengreek.com. When Italian eatery Arthur Ave made the decision to close its doors for good, the culinary team behind the Heights concept turned lemons into lemonade, transforming the space into a second iteration of its sister restaurant Helen Greek Food & Wine in Rice Village.

The result is a casual Greek taverna — coined Helen in the Heights — focused on more traditional Greek staples rather than the modern, regional-specific dishes that have become a signature at Helen Greek Food & Wine. Helen’s James Beard nominated chef William Wright also helms the Heights kitchen.

While the new digs may be a spinoff of the established Rice Village favorite, Helen in the Heights certainly stands on its own, touting new surrounds cultivated by designer Erin Hicks; a full cocktail bar; and a fully Greek wine list curated by sommelier and part owner Evan Turner.

On the menu: lightly fried zucchini chips served with garlic yogurt (they’re also gluten-free); spiced meatballs in tomato sauce; a bevy of greek dips (standouts include the chickpea, skordalia, and eggplant ); flaming cheese saganaki; souvlaki and gyro (I recommend a mix of the feta-brined chicken and lamb); and the pastitsio — a mix of pasta, spiced beef, tomatoes, and bechamel sauce.

• King’s Bierhaus, 2044 East T.C. Jester Boulevard, kingsbierhaus.com. German fare just became a lot more accessible thanks to father-son-duo Hans and Phillip Sitter, who debuted their German-American beer garden restaurant — King’s Bierhaus — earlier this month in the Heights.

German classics such as gypsy stew, Oma’s famous fried chicken, Vienna goulash, and wiener schnitzel give patrons a solid intro to German cuisine. Then there’s the 13 bratwurst options, which includes highlights like the traditional German brat made with pork, onion, lemon, and white pepper; the Kasewurst, a cheese sausage filled with pork, beef, Swiss cheese, and caraway; and the Spicy Kielbasa, a mix of pork, beef, garlic, and red pepper.

But the food menu isn’t King’s only standout offering, because what’s a bierhaus without the brews? The eatery stocks nearly 30 German drafts (you’ll find three of the best beers in the world in the lineup), alongside a diverse cocktail menu.

Enjoy all King’s has to offer in its Oktoberfest-style interiors, or head outside to the expansive biergarten to indulge in the Das Boot — a 2.5 liter boot-shaped glass priced at $55.

• La Table, 1800 Post Oak Boulevard, latablehouston.com. I’ve experienced some of my favorite seasonal bites at La Table in the spring. This time last year, I devoured a succulent vegetable dish, which highlighted a mix of seasonal veggies drizzled in a delicate sauce — a finish that enhanced the produce without masking its true flavor.

This season at La Table is no different as the restaurant enhances its staple menu with spring upgrades. In the mood for something light? Try the warm asparagus and artichoke salad topped with Meyer lemon dressing; or go for the avocado and cucumber salad accompanied by a sherry vinaigrette.

La Table’s signature ravioli also gets a spring jolt with the addition of a sweet pea filling. A parmesan emulsion, pea shoots, and mint enhance the dish.

While the seasonal additions are always a welcomed addition, I still can’t leave La Table without an order of the best beet salad in the city — an elegantly plated collection of roasted beets, Blue Heron goat milk yogurt and cheese, and blood orange-infused extra virgin olive oil.

Le-colonial

Rau cai tron sot cari at Le Colonial

• Le Colonial, River Oaks District, 4444 Westheimer Road, lecolonialhouston.com. Since Le Colonial’s River Oaks District debut, the upscale, French-Vietnamese restaurant has become a staple destination for Houston’s premier style set, and it’s easy to see why — there’s the posh surrounds, the refined Vietnamese menu, and the always-rockin’ upstairs bar and lounge.

And just when you thought the dining experience couldn’t get any better, chefs Nicole Routhier and Dan Nguyen stuff the menu with a bevy of exquisite spring menu additions.

Devour these dishes before the season ends: sup ga cay, spicy coconut milk soup with sliced chicken breast and Cremini mushrooms; rau cai tron sot cari, crunchy salad mixed with green papaya, cabbage, radishes, bean sprouts, and cashews in a red curry dressing; suon cuu nuong, coriander-crusted, grilled Australian lamb chops drizzled with a creamy mint sauce; and canh ga nhoi thi, crispy chicken wings stuffed with pork and cremini mushrooms served with fries and a tamarind dipping sauce.

An added bonus: Don’t forget to take advantage of Le Colonial’s new bar bites menu filled with a collection of $8 small plates.

• Star Fish, 191 Heights Boulevard, starfishhouston.com. I’ve never met a concept by restaurateur Lee Ellis that I didn’t like. But the opening of his latest restaurant Star Fish is certainly on track to becoming my favorite of his now five culinary outposts.

The brainchild of Ellis and partner/chef Jim Mills, the seafood-centric Houston restaurant is serving up an array of coastal provisions alongside a martini-heavy cocktail program. You’ll find seafood in both raw and cooked preparations. Raw bar signatures include everything from Littleneck clams and Gulf oyster shooters to chilled seafood cocktails and monstrous crustacean towers.

Additional seafood musts: puffy crispy lobster tacos topped with pepper jack cheese and avocado salsa; PEI mussels swimming in pancetta and shishito-filled cream, served with crusty bread; jumbo lump crab meat and cucumber atop a Japanese cucumber salad; sweet red pepper roasted Gulf shrimp mixed with garlicky noodles, and wood grilled ora king salmon served with whipped horseradish potatoes.

But Star Fish is no one trick pony. The diverse menu also offers non-seafood standouts such as the Korean-style glazed spare ribs, house steak tartare topped with crispy shallots, the wood grilled lamb t-bone served with warm farro salad, Starfish cheeseburger which touts a short rib and brisket patty, and Kennebec butter fries — yes, those are fries deep fried in butter.

The only thing that gives Star Fish’s fare a run for its money are the charming interiors curated by Ellis himself. A black and white color palette sets the stage for vibrant blue chairs, one-of-a-kind art work, and a show-stopping fish tank at the restaurant’s entry.

Be on the lookout for Star Fish’s happy hour starting Thursday, June 1.

star-fish-lee-ellis

Restaurateur Lee Ellis at the new Star Fish (Photo by Julie Soefer)

State of Grace, 3258 Westheimer Road, stateofgracetx.com. State of Grace is a restaurant that has continued to improve over time. The first Houston outpost from Atlanta restaurateur and Houston native Ford Fry, State of Grace continues to tweak and reinvent classic Texas flavors with international influences.

Now executive chef Bobby Matos ups the ante with a round of new menu additions. You’ll want to try the Asian-inspired beef carpaccio topped with yuzu aioli and serrano chilies; street corn-style ravioli finished with cotija cheese and pepitas; roasted redfish on the half shell served with pickled onions and charred chillies (ask for a side of the bacon fat tortillas); and the hearth grilled Spanish octopus sprinkled with a Thai curry vinaigrette and peanuts.

Article Credit: Jailyn Marcel with Papercity Magazine, papercitymag.com

If you’re looking to buy, sell or lease a home; start with contacting your local Realtor® Joel Garza at Front Street Properties with Abundant Living Real Estate. Joel is a 5 star rated agent by clients with knowledge of Homes for Sale in Houston Heights, Montrose, Rice Military, River Oaks, MidTown and more. Visit FrontStreetProperties.com today and see how Joel can help with your real estate goals!

#Houston Real Estate Agent #Austin #Houston Heights #Houston

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greekcookingmadeeasy · 1 month

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Greek Fava I.E. Yellow Split Peas With Boiled Beets

♦️

Greek Fava i.e. Yellow Split Peas with boiled beets - Fava me vrasta Pantzaria

BY: Greek Cooking Made Easy

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check My YouTube Video: HERE

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

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SERVES 🍴⃒ PREP. TIME 🕔⃒

6 persons 10 min. + 30 min. wait

COOK. TIME ♨ DIFFIC. LEVEL 👩‍🍳⃒

30 min. Very Easy

Fava is one of those amazing lentils that's boiled very quickly and has a smooth, mushy texture.

If you have tried and liked my original recipe for Fava, then you will love this one. I simply add boiled beets, that heighten Fava's already delicately sweet taste and give it a beautiful and exceptional ruby color.

A great appetizer, easy, healthy, nutritious, delicious. A recipe tried in the island of Rhodes. What else could you ask for?

Suitable for vegans and fasting.

Check also my recipe for Greek Garlic Sauce Aka Skordalia With Bread And Beets HERE

INGREDIENTS:

• 250 gr. / 9 oz Fava beans (Yellow Split peas)

• 4 cups / 1 lt. Water (to boil fava)

• 1 small Onion, coarsely chopped

• 3-4 tbsp. / 45-60 ml Extra Virgin Olive Oil

• 120 gr. / 4.2 oz Beets, boiled (1 large or 2 medium)

• 1/3 cup / 40 gr. / 1.4 oz Walnuts, very finely chopped

• Ground Salt and Pepper

• To garnish: 1/4 bunch Parsley, finely chopped and extra Ground Pepper

• 1 Lime in wedges

METHOD:

A. Boil the Fava:

1. Let Fava beans soak in a bowl with plenty of water for 30', before boiling.

2. After 30' drain them.

3. Pour 1 lt. clean water in a pot over medium heat. Place the soaked fava in the pot.

4. Drizzle a bit Olive Oil on top to prevent Fava from sticking to the bottom. Blend it in.

5. When the water starts boiling, turn down the heat and let Fava simmer for about 25'-30'. Time of boiling depends on how fresh Fava is.

6. Add the small onion in the boiled fava, together with some freshly ground salt.

7. In the meantime, cut boiled beets in slices. Reserve.

8. After about 30', check if fava is ready. Beans should be very soft, they should have thickened & 3/4 of the water should have evaporated.

9. If not ready, add some more hot water and continue boiling for 5' extra.

10. Then turn off the heat!

11. Important: Don’t drain the rest of the water in the fava!!

B. Finish the Fava dish:

12. While still hot, use a hand blender or food processor and make Fava a smooth thick paste, with a puree like consistency.

13. Add the slices of boiled beet, reserving a couple to garnish Fava.

14. Next add the finely chopped walnuts, season with ground Salt and Pepper, to taste and pour the rest of Olive oil in the fava.

15. Continue beating with the hand blender until all ingredients are homogenized.

16. Stir with a soup spoon to check for any lumps and to make it even smoother.

17. Tip: Fava might look like a runny mush but it will harden and turn more solid when it cools and sets.

C. Serving instructions/suggestions:

18. Serve immediately, by pouring warm Fava in a wide Salad bowl or a deep platter and level it.

19. Fava with beets can be served warm or at room temp. as an appetizer or main course.

20. Garnish it by sprinkling on top the chopped parsley, some more ground pepper and the reserved slices of boiled beet.

21. Additionally, you could add lime wedges on the side and some baked octopus (in a packet) on top of the fava puree.

An easy, appetizing dish for the Summer or during Lent. A surprising ruby Ouzo treat to be enjoyed with some homemade cheese breadsticks (kritsinia)!

D. Storage Info:

Fava can be stored, after it cools down, in an airtight container in the fridge, for up to one week.

Check my YouTube Video: HERE

Φάβα με βραστά Παντζάρια

BY: Greek Cooking Made Easy

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴⃒ ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

6 10 min. + 30 min. αναμονή

ΜΑΓΕΙΡΕΜΑ ♨ ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

30 min. Πολύ Εύκολη

Η φάβα είναι από εκείνα τα καταπληκτικά όσπρια που βράζουν πολύ γρήγορα και έχουν λεία, χυλώδη υφή.

Αν έχετε δοκιμάσει και σας άρεσε η βασική συνταγή μου για φάβα, τότε θα λατρέψετε αυτή. Προσθέτω απλά βραστά παντζάρια, που ενισχύουν την ήδη ελαφρά γλυκιά γεύση της Φάβας και της δίνουν ένα πανέμορφο ρουμπινί χρώμα.

Ένα υπέροχο ορεκτικό, εύκολο, υγιεινό, θρεπτικό, πεντανόστιμο. Μια συνταγή δοκιμασμένη στο νησί της Ρόδου. Τι άλλο θα μπορούσατε να ζητήσετε;

Κατάλληλο για Βίγκαν και νηστεία.

Δείτε ακόμα και τη Συνταγή μου για Σκορδαλιά Με Ψωμί Και Παντζάρια ΕΔΩ

ΥΛΙΚΑ:

• 250 γρ. / 9 oz Φάβα

• 4 φλ. / 1 lt. Νερό (για να βράσει η φάβα)

• 1 μικρό, ξερό Κρεμμύδι, χοντροκομμένο

• 3-4 κ.σ. / 45-60 ml Εξαιρετικό Παρθένο Ελαιόλαδο

• 120 γρ. / 4,2 oz Παντζάρια, βραστά (1 μεγάλο ή 2 μέτρια)

• 1/3 φλ. / 40 γρ. / 1,4 oz Καρύδια, πολύ καλά ψιλοκομμέν��

• Φρεσκοαλεσμένο αλάτι και πιπέρι

• Για ��ο γαρνίρισμα: 1/4 ματσάκι Μαϊντανός, ψιλοκομμένος και επιπλέον τριμμένο πιπέρι

• 1 Λάιμ στα τέσσερα

ΜΕΘΟΔΟΣ:

Α. Βράστε τη φάβα:

1. Αφήστε τη φάβα να μουλιάσει σε ένα μπολ με άφθονο νερό για 30', πριν τη βράσετε.

2. Μετά από 30' στραγγίστε τη.

3. Ρίξτε 1 λτ. καθαρό νερό σε μια κατσαρόλα πάνω από μέτρια φωτιά. Τοποθετήστε τη μουλιασμένη φάβα μέσα στην κατσαρόλα.

4. Ρίξτε λίγο ελαιόλαδο από πάνω για να μην κολλήσει η φάβα στον πάτο. Ανακατέψτε.

5. Μόλις αρχίσει να βράζει το νερό, χαμηλώστε τη φωτιά και αφήστε τη φάβα να σιγοβράσει για 25'-30' περίπου. Ο χρόνος βρασμού εξαρτάται από το πόσο φρέσκια είναι η φάβα.

6. Προσθέστε το κρεμμύδι στη βρασμένη φάβα, μαζί με λίγο φρεσκοτριμμένο αλάτι.

7. Στο μεταξύ κόψτε σε ροδέλες τα βραστά παντζάρια. Βάλτε στην άκρη.

8. Μετά από περίπου 30' τσεκάρετε αν είναι έτοιμη η φάβα. Πρέπει να είναι πολύ μαλακιά, να έχει πήξει και τα 3/4 του νερού να έχουν εξατμιστεί.

9. Αν δεν είναι έτοιμη προσθέστε λίγο επιπλέον ζεστό νερό και συνεχίστε το βράσιμο για 5' ακόμα.

10. Στη συνέχεια σβήστε τη φωτιά!

11. Σημαντικό: Μην στραγγίσετε το υπόλοιπο νερό από τη φάβα!!

Β. Τελειώστε τη φάβα:

12. Όσο είναι ακόμα ζεστή, χρησιμοποιήστε ένα ραβδομπλέντερ ή επεξεργαστή τροφίμων και χτυπήστε τη φάβα να γίνει μια λεία παχύρρευστη μάζα, με υφή πουρέ.

13. Προσθέστε τις φέτες παντζαριού, κρατώντας δύο για να γαρνίρετε τη φάβα.

14. Στη συνέχεια προσθέστε τα ψιλοκομμένα καρύδια, αλατοπιπερώστε και ρίξτε και το υπόλοιπο ελαιόλαδο στη φάβα.

15. Συνεχίστε το χτύπημα με το ραβδομπλέντερ μέχρι να ομογενοποιηθούν όλα τα υλικά.

16. Ανακατέψτε με ένα κουτάλι σούπας για να ελέγξετε αν υπάρχουν τυχόν σβώλους και για να γίνει ακόμα πιο λεία.

17. Συμβουλή: Η φάβα μπορεί να μοιάζει κάπως ρευστός χυλός, αλλά θα γίνει πιο συμπαγής μόλις κρυώσει και δέσει.

Γ. Οδηγίες/προτάσεις σερβιρίσματος:

18. Σερβίρετε αμέσως, ρίχνοντας τη ζεστή φάβα σε μια φαρδιά σαλατιέρα ή βαθιά πιατέλα και ισιώστε τη.

19. Η φάβα με παντζάρια μπορεί να σερβιριστεί ζεστή ή σε θερμοκρ��σία δωματίου, ως ορεκτικό ή κυρίως πιάτο.

20. Γαρνίρετε τη πασπαλίζοντας από πάνω τον ψιλοκομμένο μαϊντανό, λίγο ακόμα αλεσμένο πιπέρι και τις κρατημένες φέτες από παντζάρι.

21. Επιπλέον, μπορείτε να προσθέσετε φέτες λάιμ στο πλάι και λίγο Χταπόδι (Πακέτο Στο Φούρνο) Ξιδάτο πάνω από τον πουρέ της φάβας.

Ένα εύκολο, ορεκτικό πιάτο για το καλοκαίρι ή τη Σαρακοστή. Μια εξαιρετική ρουμπινί απόλαυση με ούζο και σπιτικά κριτσίνια!

Δ. Πληροφορίες φύλαξης:

Η φάβα μπορεί να διατηρηθεί, αφού κρυώσει, σε αεροστεγές δοχείο στο ψυγείο, έως και μία εβδομάδα.

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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greekcookingmadeeasy · 5 years

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Greek Garlic Sauce -Skordalia with Potatoes

🍚

Greek Garlic Sauce – Skordalia with Potatoes BY: Greek Cooking Made Easy https://www.youtube.com/greekcookingmadeeasy

Check my YouTube Video: Here

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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Serves 3-4 persons This is the classic Skordalia recipe with potatoes, prepared to accompany fried Cod -“Bakaliaros skordalia” as it is called in Greece. There are variations to the Skordalia recipe depending on what you'll eat it with. Usually it's made either with potatoes or with bread. Either way it is a very appetizing and pungent dish for the lovers of garlic! If you have a rather sensitive stomach like me, check my tip on how to make it taste lighter. Suitable for vegans and fasting.

If you want my Recipe for Skordalia with Bread, click HERE

Ingredients: 4 medium Potatoes suitable for boiling 2 Garlic Cloves 120 ml or 1/2 cup Extra Virgin Olive Oil 1 tbsp. white wine Vinegar 1 tbsp. Lemon Juice Salt and a bit of Pepper

Method: TIP: The original recipe calls for using fresh (mashed) garlic in the sauce. If you don't like the garlic taste to be too strong, like me, I suggest you bake the cloves in the oven. Place the tray with garlic cloves (with their skin on) in a preheated oven and bake them Fan @160℃ / 325℉ for about 20'.

After 20', open the oven and pierce them with a knife. If they are soft and pierced through, it means they are ready. Leave them on a rack to cool down. Remove their skin by pressing with a thick knife. Cut the cloves in thin slices. Reserve.

Next, peel the potatoes. Cut them in cubes and place them in a bowl filled with cold water. When ready, change the water a couple of times to wash them.

Next, place the potato cubes with their cold water in to a pot. Place the pot over medium heat and boil the potatoes. From the moment the water starts to boil, count 10' of medium heat boiling.

After 10' check if the potatoes are done by piercing a couple with a fork; it should pierce through. Turn off the heat. Remove their water using a sieve. Put boiled potatoes in a soup plate. While still hot, mash them a bit with a fork!

Now there are 2 different ways to make the sauce: If you prefer a thick, coarse garlic sauce, just mash the potatoes some more with your fork. Then add mashed garlic and the rest of ingredients in the plate with potatoes and mix them well. However, if you like your Skordalia sauce to be smooth, like I do, then place potatoes in a blender/food processor to mash them even further. Use the small lid opening of the blender, to pour in the lemon juice and vinegar. Season with ground Pepper and Salt, to taste. Continue beating. Next, while continuing to beat, pour the Olive Oil slowly and gradually into the sauce.

Lastly, add the garlic pieces. Beat the sauce a little longer for the garlic to be mashed and blended and the sauce to become smooth and fluffy. Stop the blender. Remove the blender’s lid. Check the consistency of the Skordalia garlic sauce. It should be a bit runny. Taste also if extra salt is needed. FYI the sauce needs to be stored in the fridge to cool down and set. It will be much thicker when chilled. Remove the sauce from the blender and pour it in a nice deep bowl. Skordalia is now ready. Put a plastic wrap to cover the sauce exactly and place it in the fridge to chill. Tip: Skordalia can be prepared a few days ahead to save you some time. And here it is, served at my festive table.

Serving Suggestion: Eat Skordalia with fried Cod (bakaliaros), Lagana flatbread, boiled beets Salad (check my separate recipes) and cold beer. This is the classic meal Greek people consume on March 25th-Greece's Independence Day! Bakaliaros and skordalia! Yum!! Enjoy!!

Skordalia is fluffy and thick. Exactly what you need to spread on the hot piece of fried cod!!

Greece Travel Tip: 25TH MARCH-GREECE'S National Independence Day and the Annunciation of Virgin Mary. A custom across the country on this day is to eat crispy, fried Cod fish with garlic sauce (Bakaliaros skordalia)! This has to do with the Lent before Easter, where no animals or animal products should be eaten. However, the Orthodox Church allowed an exception for the celebration of the Annunciation and that is: Cod fish!

Fried Cod fish recipe: https://youtu.be/iPnu1bqTE_Q This photo: School parade on 25th March

Check my YouTube Video: Here

Σκορδαλιά με πατάτες BY: Greek Cooking Made Easy https://www.youtube.com/greekcookingmadeeasy Σερβίρει 3-4 άτομα Αυτή είναι η κλασική συνταγή για Σκορδαλιά με πατάτες, έτοιμη να συνοδεύσει τηγανητό Μπακαλιάρο όπως συνηθίζεται στην Ελλάδα. Υπάρχουν παραλλαγές στη συνταγή για τη Σκορδαλιά ανάλογα με το τι πρόκειται να συνοδεύσει. Συνήθως γίνεται είτε με πατάτες ή με ψωμί. Έτσι κι αλλιώς πάντως είναι ένα πολύ ορεκτικό και πικάντικο πιάτο για τους λάτρεις του σκόρδου! Εάν έχετε ευαίσθητο στομάχι, σαν κι εμένα, κοιτάξτε την συμβουλή μου για το πώς να τη φτιάξετε ελαφρύτερη. Κατάλληλη για βίγκαν και νηστεία.

Αν θέλετε τη Συνταγή μου για Σκορδαλιά με ψωμί, πατήστε ΕΔΩ

Υλικά: 4 μεσαίες Πατάτες κατάλληλες για βράσιμο 2 σκελίδες Σκόρδο 120 ml ή 1/2 φλιτζάνι εξαιρετικά Παρθένο Ελαιόλαδο 1 κ.σ. λευκό Ξύδι 1 κ.σ. Χυμός Λεμονιού Αλάτι και λίγο πιπέρι

Μέθοδος: Συμβουλή: Η αρχική συνταγή απαιτεί τη χρήση φρέσκου (πολτοποιημένου) σκόρδου στη παρασκευή της σάλτσας (σκορδαλιάς). Εάν δεν σας αρέσει να είναι πολύ έντονη η γεύση του σκόρδου, όπως εμένα, σας προτείνω να ψήσετε τις σκελίδες στο φούρνο. Τοποθετήστε το ταψάκι με τις σκελίδες σκόρδου (με τη φλούδα τους) σε ένα προθερμασμένο φούρνο και ψήστε στο ζεστό αέρα στους 160 ℃ / 325 ℉ για περίπου 20'.

Μετά από 20', ανοίξτε το φούρνο και τρυπήστε με ένα μαχαίρι. Εάν τα σκόρδα είναι μαλακά και τρυπιούνται εύκολα, σημαίνει ότι είναι έτοιμα. Αφήστε τα στο πάγκο για να κρυώσουν.

Αφαιρέστε τη φλούδα τους πιέζοντας τα με ένα παχύ μαχαίρι. Κόψτε τις σκελίδες σε λεπτές φέτες. Κρατήστε τις στην άκρη. Στη συνέχεια, καθαρίστε τις πατάτες. Κόψτε τις σε κύβους-καρέ και τοποθετήστε τις σε ένα μπολ γεμάτο με κρύο νερό. Όταν είναι όλες κομμένες, αλλάξτε το νερό μερικές φορές για να τις ξεπλύνετε.

Στη συνέχεια, τοποθετήστε τους κύβους με το κρύο νερό σε μια κατσαρόλα. Τοποθετήστε την κατσαρόλα σε μέτρια φωτιά και βράστε τις πατάτες.

Από τη στιγμή που το νερό αρχίζει να βράζει, μετρήστε 10' σε μέτρια φωτιά. Μετά από 10' ελέγξτε αν οι πατάτες είναι βρασμένες τρυπώντας κανά-δυό με ένα πιρούνι. Θα πρέπει να τις διαπεράσει. Σβήστε τη φωτιά. Χύστε το νερό τους χρησιμοποιώντας ένα σουρωτήρι. Βάλτε τις βραστές πατάτες σε ένα βαθύ πιάτο σούπας. Ενώ είναι ακόμη ζεστές, λιώστε τις με ένα πιρούνι!

Τώρα υπάρχουν 2 διαφορετικοί τρόποι για να φτιάξετε τη Σκορδαλιά: Αν προτιμάτε μια παχιά, χοντροκομμένη Σκορδαλιά, απλώς πιέστε τις πατάτες λίγο περισσότερο για να λιώσουν, με το πιρούνι σας. Στη συνέχεια, προσθέστε το λιωμένο σκόρδο (με γουδί) και τα υπόλοιπα υλικά, στο βαθύ πιάτο με τις πατάτες και ανακατέψτε τα καλά. Ωστόσο, αν σας αρέσει η Σκορδαλιά να είναι λεία, όπως και εμένα, τοποθετήστε τις πατάτες σε μπλέντερ ή σε επεξεργαστή τροφίμων για να τις λιώσετε ακόμα περισσότερο. Από το μικρό άνοιγμα του καπακιού του μπλέντερ, χύστε μέσα το χυμό λεμονιού και το ξίδι. Αλατοπιπερώστε με λίγο πιπέρι και αλάτι. Ενώ συνεχίζετε να χτυπάτε, ρίξτε μέσα το ελαιόλαδο αργά και σταδιακά.

Τέλος, προσθέστε τα κομμάτια σκόρδου. Χτυπάτε λίγο περισσότερο τη σάλτσα ώστε το σκόρδο να λιώσει καλά και να αναμειχθεί και η Σκορδαλιά σας να γίνει λεία και αφράτη. Σταματήστε το μπλέντερ. Αφαιρέστε το καπάκι του μπλέντερ. Ελέγξτε τη συνοχή της Σκορδαλιάς. Θα πρέπει να είναι λίγο αραιή και λεία. Δοκιμάστε επίσης τη γεύση εάν χρειάζεται επιπλέον αλάτι. Πληροφοριακά, η Σκορδαλιά πρέπει να μπει στο ψυγείο για να κρυώσει και να δέσει (1-2 μέρες). Θα γίνει πολύ πιο πηχτή όταν κρυώσει. Αφαιρέστε τη από το μπλέντερ και βάλτε τη σε ένα ωραίο βαθύ μπολ. Η Σκορδαλιά είναι έτοιμη. Τοποθετήστε ένα πλαστικό περίβλημα για να την καλύψετε και τοποθετήστε τη στο ψυγείο για να κρυώσει. Η Σκορδαλιά μπορεί να ετοιμαστεί λίγες μέρες πιο πριν ώστε να κερδίσετε χρόνο. Και εδώ τη βλέπετε σερβιρισμένη στο εορταστικό τραπέζι μου.

Προτάσεις σερβιρίσματος: Φάτε την υπέροχη πικάντικη και αφράτη Σκορδαλιά με τηγανητό Μπακαλιάρο, Λαγάνα, βραστά Πατζάρια Σαλάτα (κοιτάξτε τις ξεχωριστές μου συνταγές) και κρύα μπύρα. Αυτό είναι το κλασικό γεύμα που οι Έλληνες καταναλώνουν την 25η Μαρτίου - Ημέρα της Ανεξαρτησίας της Ελλάδας!

Μπακαλιάρος και Σκορδαλιά! Γιάμ !! Απολαύστε!! Η Σκορδαλιά είναι αφράτη και λεία. Ακριβώς αυτό που πρέπει για να απλωθεί στο καυτό κομμάτι του τηγανισμένου μπακαλιάρου!!

Τουριστικός Οδηγός Ελλάδας: Η 25η Μαρτίου-Εθνική Ημέρας Ανεξαρτησίας και ο Ευαγγελισμός της Θεοτόκου. Ένα έθιμο σε όλη τη χώρα αυτήν την ημέρα είναι να τρώμε τραγανά κομμάτια τηγανισμένου Μπακαλιάρου με Σκορδαλιά! Αυτό έχει να κάνει με τη Σαρακοστή, όπου δεν επιτρέπεται να καταναλώνονται ζώα ή ζωικά προϊόντα. Ωστόσο, η Ορθόδοξη Εκκλησία επέτρεψε μια εξαίρεση για τον εορτασμό του Ευαγγελισμού και αυτή είναι: ο Μπακαλιάρος!

Κοιτάξτε τη συνταγή μου για Μπακαλιάρο τηγανιτό εδώ: https://youtu.be/iPnu1bqTE_Q Φωτογραφία: Σχολική παρέλαση της 25η Μαρτίου

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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