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Greek Zucchini Ribbon Salad with Dill Dressing

Wednesday, August 23, 2023

This light, healthy, gluten-free and keto-friendly Greek zucchini salad, featuring garden-fresh, raw zucchini ribbons tossed with a creamy dill dressing, Feta Lesbos, kalamata olive, and tzatziki, is delicate, zesty, and works well as a side for grilled fish, roasted chicken skewers or lamb.

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Crispy Greek Chicken with Pumpkin Puree

Thursday, December 30, 2021

This is truly one of the great ways to cook chicken – the golden brown colour and crispiness of the chicken skin is just irresistible. I have used Greek gyros spice mix to marinate the chicken, but you can use any of your favourite spice blend. Any root vegetable puree is great with chicken--celeriac, sweet potato or parsnip, just experiement and enjoy!

	Pumpkin Puree
6 Chicken drumsticks, skin-on and boneless 2 tbsp Gyros spice 2 tbsp Olive oil 50 g Unsalted butter 1-2 tbsp Flat-leaf parsley, chopped	500 g Butternut pumpkin, peeled and cut into 2-3cm dice 1 tsp Sea salt 50 g Unsalted butter, diced 1 Small onion, finely diced Freshly ground black pepper

For the pumpkin puree, place the diced butternut in a saucepan and add cold water until it sits just below the top of the pumpkin. Add in half of the sea salt and simmer until soft, about 20 minutes. Drain any remaining water and set aside.
Meanwhile, heat 30 g of butter in a heavy-based saucepan over low heat. Add the onion and the remaining sea salt and saute until the onion is very soft, about 5 minutes. Add in the drained butternut pumpkin and cook for a further 2 minutes. Reserve some for the garnish if desired. Puree the rest in a food processor or blender. Stir in the remaining butter until completely melted. Taste and season with salt and pepper.
For the chicken, remove them from the refrigerator 1-hour before cooking. Season the chicken drumsticks with Gyros spice.
Heat the olive oil and the butter in a heavy-based skillet over a medium-high heat. Add the chicken drumsticks, skin side down, and cook for 5 minutes, or until the skin is nice and brown. Turn the chicken pieces over. Cover and reduce the heat to low and cook for 15 more minutes.
To serve, spoon the pumpkin puree onto serving plates, top with crispy chicken, chopped parsley and reserved pumpkin dices.

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Biftekia Greek Meat Patties

Monday, July 05, 2021

These Greek patties, Biftekia, are packed with the Mediterranean flavours, juicy and super delicious. They are great for picnics and garden grill parties.
Biftekia, also known as “Greek hamburger”, are very popular in Greece. The smaller meatball version is called keftedes. Traditionally, the ground meat (beef, pork or lamb are all fine) is marinated with herbs (thyme, oregano, dill, parsley or rosemary) and allow the mixture to marry in the fridge, the longer the better. Overnight would be ideal. If you want to keep it low-carb, substitute almond meal for breadcrumbs.

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Greek Wings With Feta, Lemon and Dill

Wednesday, June 02, 2021

This flavour-packed Greek wing recipe is not only easy to make, also fingerlickingly delicious. A favourite of both adults and kids, you can't go wrong serving up this budget-friendly cut. Great as an appetizer for parties or with some noodle salad as a nutritious family meal. Either way, just watch them disappear like magic.

Wings	Dressing and Topping
1.1 kg Chicken wings without tips, cut into wingettes (flats) and drumettes Zest and juice of 1 lemon 4 Garlic cloves, minced 80 ml Extra-virgin olive oil 1 tbsp Freshly milled black pepper 1 tsp Sea salt 2 tsp Dried oregano	120 ml Extra-virgin olive oil 3 tbsp Fresh lemon juice 1 Small garlic clove, finely minced 1/2 tsp Cayenne pepper 1/2 ts Freshly milled black pepper Sea salt 3 tbsp Chopped dill 100 g Feta, crumbled

Pat dry the chicken wings with a paper towel. Use a pair of kitchen shears or a sharp knife to cut through the joint of the wings. You will have 20-24 wingettes (flats) and drumettes.
Whisk lemon zest and juice, garlic, olive oil, black pepper, salt, and oregano in a large bowl to combine. Add wings and toss to coat. Cover and chill at least 2 hours and overnight.
Preheat oven to 190C/375F. Line 1 large tray with foil and set a wire rack in it if you have one. Arrange the chicken wings on the wire rack in the baking tray. Bake wings at the top of hot oven, rotating baking tray halfway through, until deeply browned and crisp, about 1 hour.
Whisk olive oil, lemon juice, garlic, cayenne, and black pepper in a small bowl. Season the dressing with salt.
To serve, stir chopped dill into dressing. Arrange wings on a platter, drizzle dressing over, and scatter feta on top.

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Gyro Greek Sandwich

Tuesday, September 07, 2010

Gyro (yee-roh) is a Greek sandwich specialty. It is typically made of pork meat rolled into a large piece of flatbread or pita. Other versions made with beef, lamb, chicken, and sometimes turkey, are adaptations of the Turkish "Döner Kebap" or "Shawarma", which is a popular fast food across the Middle East and NEVER made with pork. Inside the pita, salad, pickles, hummus and even French fries are added.

I am sending this to WIN S365s SANDWICH CONTEST!

	Gyro Seasoning
400 g Chicken thighs or breast, boneless and skinless 6-8 Homemade pita, (or Turkish pide) 1/2 cup Tzatziki angiesrecipes Salad mix (Tomato, cucumber, onion, etc.)	1 tsp Sweet paprikaangiesrecipes 1 tsp Salt 1 tsp Cumin angiesrecipes 1 tsp Garlic powderangiesrecipes 1 tsp Oregano angiesrecipes 1 tsp Basil angiesrecipes(optional) 1 tsp Black pepper (optional) 1/2 tsp Marjoram angiesrecipes(optional) 1/2 tsp Parsley angiesrecipes(optional) 1/3 tsp Chilli powderangiesrecipes(optional)

In a small bowl combine all the ingredients of the gyro mix
. Slice the chicken of the grain and add in the seasoning mix. Rub it into the meat with your hands. Cover with a plastic wrap and chill overnight or at least 3 hours.
Remove meat from the refrigerator and grill in a roasting pan in the oven until crispy. Or dry fry (without any oil) in a non-stick skillet until browned and slightly crisp.
Slice the pita from the top open to create a pocket. If it is a long oval pita, then slice each pita open in half so that it forms 2 small pockets. Gently open the pocket and fill with the tzatziki, salad and meat.

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Tuna Feta Salad

Wednesday, April 29, 2009

A bowl of bright summer flavours that's suitable for all the favourite seasonal vegetables.

Salad	Oregano Vinaigrette
100 g Tuna fish in olive oil 1 Romaine lettuce, torn into pieces 80 g Cucumber 1/2 Tomato, cut into wedges 10-12 Olives, cut into rings 50 g Feta light (or regular) Onion Salt & pepper to taste	2 tbsp Extra-virgin olive oil 1 tbsp Lemon juice 1/2 tsp Dried oregano

Cucumber peeled, seeded and cut into 1-inch chunks. Flake tuna with a fork. Mix all the vinaigrette ingredients thoroughly.
Place the lettuce and cucumber in a salad bowl. Arrange the tomato wedges around the dish. Top with the olive rings, tuna, feta and onion rings.
Chill and serve with the prepared dressing and season with salt and pepper to taste.

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Tzatziki-Cucumber Yoghurt Dip

Monday, July 07, 2008

Tzatziki is made of thick yoghurt flavoured with cucumbers, garlic, lemon juice olive oil and dill. Traditionally it is prepared with sheep or goat’s yoghurt and served as an appetizer and used also as a dip. The key to make a great tzatziki is to use sour-cream like thick creamy yoghurt.

300 g 3.5% Whole-milk yoghurt, plain
angiesrecipes
250 g 20% Quarkangiesrecipes
1 tbsp Olive oil
1 tsp Lemon juice

6 clove Garlic
120 g Gherkin
1 tsp Dill, dried
White pepper to taste

Finely chop gherkin and cucumber. Combine quark and yoghurt in a medium bowl. Add in olive oil, lemon juice, garlic, dill, pepper and the cucumber. Stir all the ingredients until well-combined.
Cover and refrigerate for at least one hour for best flavor. Tzatziki will stay fresh in the refrigerator for several days. If excess liquid accumulates on top, just pour it off. Stir each time before use.

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Pita Bread

Sunday, June 15, 2008

Pita bread is consumed in Turkey, where it is called “pide bread”, Greece and Romania. The word pita is a Greek term, which means “flat” and spelled “pitta bread” in English. In addition to being flat, pita bread generally has two layers which, after baking separate to form an internal pocket. This pocket occurs because of the extremely high temperatures at which the bread is baked.

250 ml Lukewarm water<
1 tsp Sugar
1 tsp Salt
420 g German #550 flourangiesrecipes
4 g Instant dry yeastangiesrecipes

To make the dough in a bread maker, put all of the ingredients into the bread machine in the order listed, select the “dough cycle” and press “start” . The bread maker stops the process after the first rising.
Upon completion of the dough cycle turn the dough onto a floured work surface. Knead the dough until all the air has been removed and divide it into 6 or 12 pieces. Round each into a small ball and then flatten them to make 1.5mm thick disks. Cover the dough with plastic wrap and allow them to rest for about 30 minutes.
Now place a baking tray on the middle rack of the oven and preheat the oven to 220C/450F. Arrange pita dough on the baking tray and bake for 6 or 8 minutes until lightly brown. You will need to bake them in two bathes. Remove from oven and place on a tray covered with a clean dishtowel, with another clean towel on top. When thoroughly cooled, pitas can be stored in plastic bags.