Thursday, 25 July 2019



Griekse kookkuns 1
Traditionele Griekse Kersfeeskoekies.
2 cups veg oil
1/2 cup orange juice
1/3 cup sugar
1 tbspoon cinnamon
2 cups plain flour
4 cups self raising flour
1 cup honey
1 cup sugar
1 cup water
1 cinnamon stick
1 tbspn grated orange rind
Preheat oven to 180c
Combine all wet ingredients. then add flour till dough becomes soft but not sticky.
roll small balls and lay out onto tray.
cool approx half hour
Bake for 30 mins and allow to cool.
Bring water, sugar, orange rind and cinnamon to a simmer. Add honey and let cool down. Slowly add biscuits into syrup leave for a few seconds, then put on plate and sprinkle with crushed walnuts.
Source: greek recipes.

I leg of lamb (I used 4 lamb shanks)
4 (or more) cloves garlic 
Sprig of fresh rosemary (or equivalent in dry)
Couple of sprigs fresh oregano, (or equivelent in dry)
Zest and juice of 2 lemons
50g softened butter
3tbl olive oil.
1/4 tsp cinnamon
4 Potatoes, peeled and cubed. (You can use baby ones but I don't like them.)
1 large onion cut in wedges. 
3 cloves garlic, sliced
Cherry tomatoes, optional.

Blitz all this in food processor until well blended. You can use mortar and pestle for a more rustic look. 
Make cuts on leg of lamb, or shanks and slather marinade all over. 
Cover and put in fridge 3-4 hours or overnight.
Get 2 sheets of aluminium foil, and form a cross. Grab a piece of baking paper and put on top. I spray with some oil.
On the bottom, put the potatoes, onions, garlic slices, I added some chopped cherry tomatoes, season with rock salt and freshly ground pepper, a squirt of oil. Place lamb on top.
Now, i used lamb shanks, so I made 4 parcels. Distribute all ingredients equally. You don’t want a ‘I counted my potatoes, and I got one less' war. 
Add a sprig of rosemary on top. 
Fold the foil lengthways, tightly, then widthways, making a tight package.
Place in baking dish, put in 160oC oven and leave 3-4 hours. 
Take lamb out and cover loosely, allowing to rest.
Put potatoes back in oven 180oC to brown.
Serve with salad, cheese, olives and bread.
Source: Greek recipes 
Reb Acheloise

Griekse kookkuns 3  

2 eggplants thinly sliced grilled
Olive oil cooking spray
1 medium onion finely chopped
2 cloves of garlic crushed
800g lamb mince
420g can crushed tomatoes
1 teaspoon cinnamon
1 teaspoon oregano
1/3 cup grated tasty cheese
White sauce
75g butter
1/3 cup plain flour
2 cups milk
Spray eggplant with oil. Heat pan grill over medium heat, cook eggplant in batches.
Heat oil in saucepan over medium heat add onion and garlic cook for 5minutes add mince,cook stirring with a wooden spoon to break up mince for 6-8 minutes or until browned. Add tomatoes cinnamon and oregano, bring to a boil, simmer 30 minutes until sauce is thick and liquid is evaporated.
Meanwhile make sauce.melt butter in a saucepan, add flour, cook stirring for 1 minute or until bubling,gradually add milk, cook stirring for 5 minutes until mixture has thickened.
Preheat oven 180c grease 8 cup ovenproof dish place one third if the eggplant slightly overlapping spread half the meat sauce. Repeat layers ending with eggplant. Spread white sauce over eggplant sprinkle with cheese bake for 45 minutes.
Source: Angela Constantinitis

Griekse kookkuns 4 

Homemade phyllo
My second attempt at making phyllo pastry from scratch.I'm definitely improving, and it tastes great( I love the crunchiness ) but so much more work. Yummy but had to hide a couple of pieces from my family,for me the cook to enjoy tomorrow.
Filo ingredients
2 cups plain flour ( all purpose)
2 Tbl olive oil
2 pinches of salt
200 mls water
Mix together to form a workable dough( water is approximate) Divide into 4 portions. Roll out each portion to fit your dish, with an over edge to fold over.
5 to 6 bunches of English spinach
2 shallots
2 or 3 tbsp chopped dill
6 eggs
200g feta
1 cup grated parmesan cheese
2 cup grated mozzarella cheese
Saute onion, dill in a little olive oil.
Wilt Spinach leaves,drain and shred.
Combine all ingredients together.
Assemble 2 layers of phyllo on the bottom, brushing each with melted butter, place filling mixture on top followed by 2 more sheets.Brush top with melted butter. Score top into serving portion just through top layer. Bake in a moderate oven 180 degrees Celsius for around 45 mins or until golden brown.
This is approximate as I do not usually measure. Love lots of cheese which is why I use 3 different cheeses.
Recipe and pics borrowed

Poached Figs Pavlova
6 eggs whites
1 c castor sugar
3 tsp cornflour
1 tsp vinegar
1.Preheat oven to 150°C.
2.Line a large baking tray with baking parchment and draw a 30cm/12in circle in the middle of the paper.
3.Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form when the whisk is removed.
4.Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy.
5.Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites.
6. Spoon the meringue onto the circle drawn on the baking parchment, giving a bit of height.
Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1.
Bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white. Turn the oven off and leave the pavlova inside for an hour or overnight to cool..
Poached Figs
8 figs, cut into halves
1/2 cup of sugar
1 tablespoon of honey
1/3 cup of water
1 cinnamon stick
3 or 4 cloves.
300ml fresh cream
Heat a non stick frying pan, add all ingredients except the figs and cream and stir through for a minute or two.
Place fig halves downwards and simmer for 5 minutes.
Turn off and leave to cool. Syrup will thicken slightly.
Whip cream and decorate Pavlova. Place poached figs and decorate with pistachios and pomegranate seeds. Slightly drizzle with syrup over figs.
Source:Dora Joannou

Griekse kookkuns 7
Fasolakia lathera ..
Greek style fresh green beans in a red sauce.
Enjoy with fresh bread to soak up the sauce.. & of course including the feta..💛
All cooked under 10min in the pressure cooker.
500 grm green beans
50ml olive oil
1 onions chopped
2/3 garlic
Approx 2/3 cup crushed tomatoes
2/3 cup water
Salt & pepper
Bay leaves
Fresh parsley

Wash and trim ends of beans.set aside
Heat a large pot with olive oil
Add the chopped onions sauté alittle add garlic.
Add the beans and stir for afew minutes.
Add the crushed tomatoes & water stir through.
Add the salt pepper bayleaves.
I used my pressure cooker for the beans that took under 10 mins to cook.
If your using the conventional stove top to cook the green beans let it simmer for approx 30min.
Then remove the lid and continue to cook until liquid has reduced & thicken.
Keep an eye on it and give it a stir.
Depending how you like them.
Taste and adjust seasoning.
Then it’s ready to enjoy with fresh bread and feta.
Source: Mary Virgara ‎Greek Recipe

Healthy vegetarian keftedakia (meatballs without meat) that look and taste like meat! 
Ideal for kids who avoid pulses and vegetarians!
For the mixture
1 onion, 
1 carrot, 
300 grams boiled and strained lentils, 
salt and pepper, 
1 egg, 
breadcrumbs and a bit of flour to thicken. 
Use a food processor to mix all the ingredients but you may as well do it in a mixing bowl. 
Leave it to chill in the fridge for a while and make the keftedakia(meatballs) fry them in hot vegetable oil! 
My son is 2.5 and only eats finger food. That's something he quite enjoys and helps with constipation too!

Delicious Greek Zucchini & feta patties..💛
2 /3 zucchinis
2 eggs beaten
3 spring onions
1 garlic grated
over 1/2 cup or so feta (adjust to liking)
Salt & pepper nutmeg chilli flakes
1/2 cup of bread crumbs
1 cup Self raising flour
fresh herbs of parsley mint dill.

Grate zucchinis into a bowl.
Squeeze as much of the moisture from the zucchini as you can.
You can do it by placing your grated zucchini in a clean tea towel twist and squeeze.
I ended up with just over 2 cups..
Put the drained zucchini into a bowl with spring onion garlic nutmeg fresh mint parsley dill crumbed feta bread crumbs chilli flakes.
Stir in the eggs. Season with salt & pepper.
Add enough self raising 1 cup to get a thick mixture.
The mixture is still wet & thick but be patient & gentle.
Shape your mixture with damp hands into round patties on a lined tray.
Or you can carefully spoon a tablespoon of the mixture into the hot pan.
Heat the olive oil in the frypan and shallow fry your patties on both sides till golden in colour.
Then place them on a lined tray to drain excess oil.
Enjoy your patties warm or cold.
Source: Mary Virgara


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  3. Thanks for these amazing recipes. Try out some delicious Traditional Greek Food items at Skyros Greek Meze, Sydney.

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