top of page
Greek Salad

4 servings, best enjoyed at lunch.

​

Ingredients:

  • 4x Cucumber

  • 4x Tomatoes

  • 1/3 cup Feta Cheese (crushed)

  • 3 tbsp Kalamata Olives

  • 1/4 Red Onion

  • tsp Oregano

  • ¼ cup Vinegar

  • ¼ cup Oil

  • A pinch of Salt

​

Equipment

  • Kitchen Knife

  • Chopping Board

  • Measuring Cup

  • Tablespoon

  • Teaspoon

  • Fork

  • Large Bowl

Directions:

  1. Slice the 4 cucumbers and tomatoes.

  2. Put them in a large bowl.

  3. Place the 1/3 of feta cheese into the large bowl.

  4. Place 3 tbsp of kalamata olives into the large bowl.

  5. Peel the red onion.

  6. Thinly slice ¼ of the red onion.  

  7. Place the red onion into the large bowl.

  8. Pour a tsp of oregano in the bowl.

  9. Mix the bowl.

  10. Pour ¼ cup of oil in the bowl.

  11. Mix the ingredients.

  12. Pour ¼ of vinegar in the bowl.

  13. Mix the ingredients.

  14. Add a pinch of salt.

  15. Enjoy

Peppers Stuffed With Cheese

4 servings best enjoyed at lunch.

​

Ingredients: 

  • 4x 400 g long capsicums (can be any colour)

  • 100 g feta cheese, crumbled 

  • 100 g graviera cheese, grated

  • 3/4 tbsp fresh oregano, chopped

  • 1 tbsp finely chopped parsley

  • 12 basil leaves, torn

  • 1/8 ground pepper

Equipment​

  • An oven

  • A knife

  • A small ovenproof baking dish

  • A whisk

Dressing:

  • 50 ml extra virgin olive oil

  • 2 tsp vinegar

  • freshly ground black pepper

  • 1 tbsp finely chopped sun dried tomatoes

  • 1/2 finely chopped capers 

  • 1/4 tsp rigani or dried oregano

Method: 

  1. Preheat oven to 200 degrees Celsius (180 degrees Celsius if the oven is fan forced)

  2. Slice the stem from the capsicums, reserve and gently remove seed and white membrane

  3. 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.

  4. Meanwhile make the dressing by whisking together all ingredients. 

  5. Serve the hot capsicums topped with the dressing.

Pastitso 

6-8 servings best enjoyed at dinner.

Ingredients: 

  • 1 pkt thick pastitso pasta

  • Feta cheese, crumbled

  • Breadcrumbs

Equipment​

  • A spatula

  • A pot

  • A whisk

  • A 35 cm baking tray

  • A knife

  • An oven

Meat Sauce:

  • 500 g minced beef 

  • 1 onion, diced

  • 1 garlic clove, chopped

  • 500 g jar of pasta sauce

  • 1 cup of wine

  • 1 tsp of dried herbs (oregano, thyme & basil)

  • 1 tsp garlic steak seasoning

  • Salt

  • Pepper

  • Olive Oil

Bechamel Sauce:

  • 6 tbs flour 

  • 2-3 eggs

  • 1L milk

  • 60g butter

  • Salt

  • Pepper

Method:

Meat Sauce:

  1. Brown the onion & garlic.

  2. Add the minced beef and stir well until cooked.

  3. Add herbs and seasonings.

  4. Add the wine to the pasta sauce and cook for 20 mins.

Bechamel Sauce:

  1. Heat 3 cups of milk until boiled.

  2. Add flour to the rest of the milk and whisk well until thickened.

  3. Take sauce off heat.

  4. Add butter and whisk in eggs.

  5. Season with salt and pepper.

  6. Cook the pasta following packet instructions.

  7. Drain pasta and crumble some feta cheese.

  8. Place 1/2 the pasta in a baking 35cm tray.

  9. Spread a layer of meat sauce over the pasta.

  10. Then spread the rest of the pasta over.

  11. Pour the bechamel sauce and spread over the pasta.

  12. Sprinkle bread crumbs on top and bake at 180*C for 1 hour. 

  13. Freeze leftover meat.

Bougatsa

8-12 servings best enjoyed for desert. 

Ingredients: 

  • 5 cups milk

  • 1 cup of water

  • 2 cups of sugar

  • 2 egg yolks

  • 3 tbs of cornflour

  • 1 tsp of vanilla essence

  • 60g of butter

  • 3 tbs semolina

  • 2 tbs icing sugar

  • 1 pkt of filo pastry (you can also use puff pastry)

  • 1 cup of clarified butter (if using filo pastry) 

  • Icing sugar & cinnamon to dust

Equipment

  • A Blender or whisk

  • A flat tray

  • An oven

Method:

  1. Place cornflour, semolina, egg, sugars, milk and water into a saucepan and blitz with stick blender (or whisk) until smooth.

  2. Cook until it becomes custard consistency.

  3. Add butter & vanilla.

  4. Cook on a flat tray, covered with cling wrap to prevent a skin forming.

  5. 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.

  6. Spread the custard over the filo pastry then place a few more layers of pastry on top.

  7. Bake at 180 degrees Celsius until golden brown.

  8. Dust with icing sugar and cinnamon.

  9. Enjoy!

Chicken Gyros

6-8 servings best enjoyed at lunch 

Ingredients

  • 5 kg Maryland Boneless fillet 

  • Oregano

  • Chicken marinade

  • Lemon

  • All seasoned marinade

Equipment​

  • A spit

  • A Electric Knife 

Method​

  1. Grab 1 piece of chicken and pour the chicken marinade and the all seasoned marinade on it until it's covered.

  2. Place on the skewer.

  3. Repeat the process until all the chicken is on the skewer.

  4. Cover the chicken with oregano and lemon.

  5. place on a rotating spit until it is brown on the outside layer. (use the picture for reference.)

  6. Slice the chicken into small chunks.

  7. Enjoy​

bottom of page