greek recipe cook book

Download Greek Recipe Cook Book

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Greek Recipes

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  • Almond cake

    1/4lb. butter 2 cups of sugar Twelve slightly beaten egg yolks Twelve egg whites 1lb. un-blanched almonds, ground very fine 5tbsp. orange juice One liquor glass brandy Cream the butter with the sugar. Add the egg yolks and stir well. Gradually add the almonds, mixing well. Add the orange juice, grated rind, and brandy. Beat the whites until stiff and fold in lightly. Pour into a buttered pan and bake in a slow oven for 1 hours at 325, or until a testing knife comes out clean. Bake a day ahead of time.

    Arni Fassolakia (Lamb)

    2lbs. shoulder of lamb, cut for stew 2tbsp. butter Two medium onions, chopped Two cups water, stock or liquid from canned tomatoes may be used Three large tomatoes, chopped, or canned tomatoes 2/3 cup celery, chopped 3tbsp. chopped parsley 2lbs. green beans Salt and pepper to taste Brown the meat in the butter. Add the onions and saut lightly. Add the water, tomatoes, celery and parsley. Season to taste, cover and cook slowly for one hour. Add the beans and cook for seven minutes longer or until done. Note: celery hearts, cut into quarters, cauliflower, artichoke hearts, small new potatoes, fresh green beans, and lima beans are all wonderful cooked in this manner.

  • Almond cake

    1/4lb. butter 2 cups of sugar Twelve slightly beaten egg yolks Twelve egg whites 1lb. un-blanched almonds, ground very fine 5tbsp. orange juice One liquor glass brandy Cream the butter with the sugar. Add the egg yolks and stir well. Gradually add the almonds, mixing well. Add the orange juice, grated rind, and brandy. Beat the whites until stiff and fold in lightly. Pour into a buttered pan and bake in a slow oven for 1 hours at 325, or until a testing knife comes out clean. Bake a day ahead of time.

    Bourekakia (Cheese Pastry)

    1/2lb. gruyere or feta cheese, cut into small pieces cup thick Bechamel sauce Two pastry sheets of filo dough Melted butter Place the cheese and the sauce in a saucepan. Heat and stir until the cheese is melted and the sauce thickens. Cut the pastry sheets into 2in. rounds and brush each with the melted butter. On each round, place a little of the cheese, fold the pastry over, and with a fork squeeze the edges firmly together. Bake them in a moderate oven or fry in deep oil. Drain, serve warm. Alternate filling: 3tbsp. butter 1/2lb. ground beef 1tbsp. tomato sauce 1tbsp. chopped parsley 1/4tsp. cinnamon Salt and pepper Heat butter and saut the meat until brown. Add the tomato sauce, parsley, cinnamon and seasonings. Cover and simmer about five minutes or until dry.

  • Baklava Pastry

    2lbs. unshelled walnuts or almonds cup sugar 2tsp. cinnamon 1tsp. allspice 1lb. pastry sheets of Filo dough 1lb. sweet butter, melted Honey Whole cloves Shell and chop the walnuts (or almonds) and mix with sugar, cinnamon and allspice. Cut the pastry sheets to fit a nine by 12in. pan that is one and a half inches deep. Brush the pan with melted butter, place six sheets in the bottom, brushing each with melted butter and sprinkle this with a nut mixture. Continue to place alternately one pastry sheet, brushed with butter and one layer of the walnut until you have only six pastry sheets left. Place these, brushed on the top with butter. Cut into diamond shape portions and stick of clove in the center of each. Heat remaining butter and pour it into the knife slits between the strips. Bake in a slow oven, 300 for one hour. When it is lightly browned, pour some boiling honey syrup over it slowly. Increase oven to 400 and return to the oven for a few minutes longer or until the syrup has penetrated and the top is a golden brown. Remove from the oven and pour a little more honey over the top, as much as it will absorb. Let stand for it least three hours before serving. Two create the honey syrup for Baklava: One cup sugar One cup water One and a half cups of honey 2tsp. vanilla Cook sugar and water of are low heat until syrupy, about ten minutes. Add the honey and vanilla and cook for five minutes longer.

  • Bechamel Sauce

    This sauce is used for several different dishes.

    1/3 cup butter 5tbsp. sieved flour Three cups hot milk Salt and pepper Small dash of nutmeg Melt the butter in a thick pan and stir in the flour until smooth. Add the hot milk gradually and season with salt, pepper and nutmeg. Simmer on low flame until the mixture thickens, about 15 to 20 minutes, stirring constantly.

    Chocolate Torte

    One cup sweet butter One cup sugar Five eggs 3 cups of sifted cake flour 1/2tsp. salt 2tbsp. rum or vanilla Preheat the oven to 350. Cream the butter well, add the sugar gradually and cream again. Add the eggs, one at a time, beating well after each one. Gradually add the flour, which has been sifted with the salt and beat after each addition. Add the rum. Grease and flour two or three layer pans and pour in equal parts of the batter into each pan. Bake in a moderate oven at 350 for fifteen to twenty minutes. Cool, remove carefully and spread filling between layers and over top and sides. Filling: One cup sugar 5 egg yolks One cup sweet butter Seven ounce is sweet chocolate, melted 1tsp. rum or vanilla Cream the sugar with the egg yolks. Gradually add the butter, creaming well. Slowly add the chocolate and rum and cream until smooth. Chill in refrigerator until ready to spread on cake.

  • Butterflake Herb Loaf Bread

    Soften two packages dry yeast or two cakes in cup warm water Combine 1/3 cup shortening cup sugar 1 tbsp. salt One cup scalded milk cooled to lukewarm Blend in two unbeaten eggs and the softened yeast Gradually add four and a half to five cups all purpose flour Kneed until smooth and satiny two to three minutes, place in a greased bowl and cover. Let rise in a warm place until doubled in size one and a half hours. Prepare the herb butter. cups soft butter 1/2tsp. caraway seed 1/2tsp. sweet basil Four and a half teaspoons grated onion tsp. oregano 1/8 tsp. cayenne pepper Two cloves garlic minced Mix these ingredients thoroughly. Roll out half of dough on lightly floured surface. Cut into 5in. rounds with coffee can cover. Spread each round with herb butter and fold in half, then place on greased cookie sheet. Spread topside with herb butter. Continue making and folding rounds placing on the preceding round so as to slightly overlap, with butter in between. Repeat with remaining dough to make a second loaf and sprinkle with poppy or sesame seed. Let rise in warm place until light 30 to 45 minutes. Bake at 350 for twenty to 25 minutes for two loaves

  • Christmas Bread

    One cup milk Two yeast cakes cup sugar plus 2tsp. cup melted butter Three eggs 1tsp. salt One cup lukewarm water 1tsp. crushed masteha ( a Greek flavoring which is difficult to obtain and may be omitted ) 1/2 cup white raisins cup chopped canned figs, well drained cup chopped walnuts Six cups sifted all purpose flour Scald the milk and set aside to cool. Crumble the yeast cakes in a small bowl, sprinkle with 2tsp. sugar and let stand for ten minutes. In a large bowl, combine the cooled milk, remaining sugar, butter, eggs and salt. Beat with a rotary beater. Dissolve the yeast in the lukewarm water and add to the mixture. And the masteha, raisins, figs, walnuts and flour, mixing thoroughly by hand. Turn the dough out on a floured board and knead for ten minutes. The dough should be smooth but loose. Place the dough in a buttered warm bowl. Cover with a cloth and put in a warm place to rise for two hours. It should double in size. Turn onto a floured board, kneed a little and divide into two sections shape each to fit a greased 9in. round cake pan. Topping: cup corn syrup cup honey juice of half of an orange blanched almonds Combine cup corn syrup, cup honey, juice of half of an orange and boil gently for ten minutes. Brush this glaze over the loaves and decorate the tops with blanched almonds. Cover the loaves and put in a warm place to rise for an hour and 30 minutes to two hours. Bake at 325 for 1 hour. After twenty minutes cover with foil to prevent the nuts from getting too dry. This makes either two 9in. round cakes or one 12in. cake.

  • Coconut Cookies

    One cup butter One cup confectioners sugar 1/2tsp. almond extract 1/2tsp. cinnamon and 1/2tsp. salt cup chopped walnuts cup shredded coconut 1 cup flour Combine one cup butter with one cup of confectioners sugar and blend until creamy. Blend in 1/2tsp. almond extract, and then add one cup of sifted flour, 1/2tsp. cinnamon, and 1/2tsp. salt. Blend on low, and add the walnuts and the shredded coconut. Chill for hour. Form into small balls. Place balls on greased chilled cookie sheet Preheat oven to 350. Bake for fifteen minutes.

    Diples Pastry

    Two and a half cups flour 1tsp. baking powder 5tbsp. olive oil Five well beaten eggs Grated rind of one small orange Vegetable oil for frying Honey Cinnamon cup chopped walnuts Sift the flour with baking powder and rub in the olive oil. Add the eggs and the orange rind and work the mixture into a rather stiff dough. Let it stand in the refrigerator for half an hour or so. Roll very thin, almost to paper thin, then cut, and fold. Fry and drain on absorbent paper. Dribble some thinned honey over them and sprinkle with cinnamon and nuts.

  • Dolmadakia Yolandji

    Four dozen fresh or canned vine leaves, blanched in salted boiling water 3tbsp. lemon juice 3tbsp. olive oil Filling: cup olive oil Five large onions, chopped fine cup cooked rice One cup chopped parsley One cup chopped dill cup pine nuts Salt and pepper To make the filling, heat olive oil in a skillet and saut the onion until transparent. Add the rice and cook on low for ten minutes. Add parsley, dill, pine

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