Greek Salad
4 servings, best enjoyed at lunch.
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Ingredients:
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4x Cucumber
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4x Tomatoes
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1/3 cup Feta Cheese (crushed)
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3 tbsp Kalamata Olives
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1/4 Red Onion
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tsp Oregano
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¼ cup Vinegar
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¼ cup Oil
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A pinch of Salt
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Equipment
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Kitchen Knife
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Chopping Board
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Measuring Cup
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Tablespoon
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Teaspoon
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Fork
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Large Bowl
Directions:
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Slice the 4 cucumbers and tomatoes.
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Put them in a large bowl.
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Place the 1/3 of feta cheese into the large bowl.
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Place 3 tbsp of kalamata olives into the large bowl.
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Peel the red onion.
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Thinly slice ¼ of the red onion.
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Place the red onion into the large bowl.
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Pour a tsp of oregano in the bowl.
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Mix the bowl.
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Pour ¼ cup of oil in the bowl.
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Mix the ingredients.
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Pour ¼ of vinegar in the bowl.
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Mix the ingredients.
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Add a pinch of salt.
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Enjoy
Peppers Stuffed With Cheese
4 servings best enjoyed at lunch.
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Ingredients:
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4x 400 g long capsicums (can be any colour)
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100 g feta cheese, crumbled
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100 g graviera cheese, grated
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3/4 tbsp fresh oregano, chopped
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1 tbsp finely chopped parsley
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12 basil leaves, torn
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1/8 ground pepper
Equipment​
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An oven
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A knife
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A small ovenproof baking dish
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A whisk
Dressing:
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50 ml extra virgin olive oil
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2 tsp vinegar
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freshly ground black pepper
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1 tbsp finely chopped sun dried tomatoes
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1/2 finely chopped capers
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1/4 tsp rigani or dried oregano
Method:
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Preheat oven to 200 degrees Celsius (180 degrees Celsius if the oven is fan forced)
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Slice the stem from the capsicums, reserve and gently remove seed and white membrane
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Combine cheeses, oregano, parsley, basil and pepper well. Squeeze handfuls together and push into the capsicums, one handful approximately filling each capsicum. Replace the tops, place in a small ovenproof baking dish, brush with olive oil and bake for 15-20 minutes or until tender.
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Meanwhile make the dressing by whisking together all ingredients.
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Serve the hot capsicums topped with the dressing.
Pastitso
6-8 servings best enjoyed at dinner.
Ingredients:
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1 pkt thick pastitso pasta
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Feta cheese, crumbled
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Breadcrumbs
Equipment​
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A spatula
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A pot
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A whisk
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A 35 cm baking tray
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A knife
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An oven
Meat Sauce:
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500 g minced beef
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1 onion, diced
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1 garlic clove, chopped
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500 g jar of pasta sauce
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1 cup of wine
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1 tsp of dried herbs (oregano, thyme & basil)
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1 tsp garlic steak seasoning
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Salt
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Pepper
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Olive Oil
Bechamel Sauce:
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6 tbs flour
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2-3 eggs
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1L milk
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60g butter
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Salt
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Pepper
Method:
Meat Sauce:
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Brown the onion & garlic.
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Add the minced beef and stir well until cooked.
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Add herbs and seasonings.
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Add the wine to the pasta sauce and cook for 20 mins.
Bechamel Sauce:
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Heat 3 cups of milk until boiled.
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Add flour to the rest of the milk and whisk well until thickened.
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Take sauce off heat.
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Add butter and whisk in eggs.
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Season with salt and pepper.
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Cook the pasta following packet instructions.
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Drain pasta and crumble some feta cheese.
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Place 1/2 the pasta in a baking 35cm tray.
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Spread a layer of meat sauce over the pasta.
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Then spread the rest of the pasta over.
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Pour the bechamel sauce and spread over the pasta.
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Sprinkle bread crumbs on top and bake at 180*C for 1 hour.
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Freeze leftover meat.
Bougatsa
8-12 servings best enjoyed for desert.
Ingredients:
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5 cups milk
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1 cup of water
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2 cups of sugar
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2 egg yolks
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3 tbs of cornflour
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1 tsp of vanilla essence
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60g of butter
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3 tbs semolina
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2 tbs icing sugar
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1 pkt of filo pastry (you can also use puff pastry)
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1 cup of clarified butter (if using filo pastry)
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Icing sugar & cinnamon to dust
Equipment
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A Blender or whisk
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A flat tray
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An oven
Method:
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Place cornflour, semolina, egg, sugars, milk and water into a saucepan and blitz with stick blender (or whisk) until smooth.
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Cook until it becomes custard consistency.
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Add butter & vanilla.
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Cook on a flat tray, covered with cling wrap to prevent a skin forming.
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Place a few layers of filo pastry of filo pastry on top of each other in a tray brushing liberally between each layer with melted butter.
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Spread the custard over the filo pastry then place a few more layers of pastry on top.
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Bake at 180 degrees Celsius until golden brown.
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Dust with icing sugar and cinnamon.
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Enjoy!
Chicken Gyros
6-8 servings best enjoyed at lunch
Ingredients
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5 kg Maryland Boneless fillet
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Oregano
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Chicken marinade
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Lemon
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All seasoned marinade
Equipment​
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A spit
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A Electric Knife
Method​
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Grab 1 piece of chicken and pour the chicken marinade and the all seasoned marinade on it until it's covered.
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Place on the skewer.
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Repeat the process until all the chicken is on the skewer.
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Cover the chicken with oregano and lemon.
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place on a rotating spit until it is brown on the outside layer. (use the picture for reference.)
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Slice the chicken into small chunks.
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Enjoy​