Delicious Recipes Board

SWEET POTATO BREAD

2007-03-03T00:11:00.000-08:00

A great tasting loaf

225 g sweet potatoes, diced
150 ml warm water
2 tbsp clear honey
2 tbsp olive oil
2 tbsp orange juice
80 gr semolina
250 g white plain flour
1 sachet dried yeast
50 g butter
rind of 1 orange, grated
1 tsp ground cinnamon

Cook sweet potatoes in boiling water until soft. Drain and mash smooth.
Mix water,honey, orange juice and oil in a large mixing bowl.
Add the mashed potatoes, semolina, three quarters of the flour, yeast, cinnamon and orange rind and mix to form a dough. Let stand for 15 minutes.
Cut butter into small cubes and knead into the dough withe rest of the flour. Knead for another 5 minutes or until dough is smooth.
Grease lightly a 675 loaf tin and place loaf in it.
Place in a preheated oven 190C for 50-60 minutes or until base sounds hollow when tapped.

sweet potato bread

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James-Preserves

ARMENIAN KOFTAS

2007-01-20T17:33:00.000-08:00

500 g potatoes
500 g lamb mince
1 egg, beaten
2 tsp oregano
2 tbsp pine nuts
1/3 cup raisins, chopped
salt and pepper

Boil potatoes until tender, drain, peel and mash thoroughly. Add to the minced lamb followed by the beaten egg, oregano, raisins, salt and pepper.
In a pan gently fry the pine nuts with a little butter for a couple of minutes or until the y are lightly tined. Drain and add into the meat mixture.
Form into balls the size of a large walnut, coat them in plain flour and fry in deep hot oil until browned and tender.

armenian koftas

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TOMATO SAMBAL

2007-01-10T01:15:00.000-08:00

2-4 firm tomatoes, peeled
1 large shallot, sliced
1 tablespoon fresh mint or parsley, chopped
pinch of sugar
salt and pepper

Slice tomato into thin wedges. Add shallots and mint and season with sugar, salt and pepper.

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POTATO KIBBEN

2007-01-06T00:34:00.000-08:00

A Middle Eastern dish, served with sesame sauce (tahini), salad and warm pita bread.

175g cracked wheat
350g potatoes, pealed and diced
2 eggs
25g butter, melted
pinch of ground coriander
pinch of ground cumin
pinch of ground nutmeg
salt and pepper
olive oil for deep frying

STUFFING

200g minced lamb
1 onion, chopped
2 tbsp pine kernels
20g dried apricots, finely chopped
2tbsp chopped fresh coriander
2tbsp lamb stock
pinch of grated nutmeg

Place cracked wheat in a bowl and cover with boiling water. Let soak for 30 minutes until water has been absorbed. Meanwhile, cook the diced potatoes in a saucepan of boiling water for 10-15 minutes or until cooked. Drain and mash well. Add to the mash potato the cracked wheat, eggs, melted butter, cumin, coriander, nutmeg and season with salt and pepper.

Next make the stuffing.
Fry the lamb over medium heat for 5 minutes add onion and cook for another 3 minutes. Add the remaining stuffing ingredients and cook until the lamb stock has been absorbed. Let mixture cool a little, then divide into 8 or 10 portions and roll into balls. Divide the potato mixture into 8 or 10 portions and flatten into rounds. Place a portion of the mixture in the center of each potato round and shape around the stuffing to form a nest (kibben).

In a large saucepan or deep fryer heat the oil to 180C. Cook kibben for approximately 8 minutes or until golden brown. Drain well and serve at once.

potato kibben

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Jams/Jellies/Marmelades/Preserves

VENISON PIE

2006-12-02T17:38:00.000-08:00

700g boned lean venison, cubed
250g lambs' kidneys, cored and chopped
1 large onion, finely chopped
1 tsp allspice
1/2 tsp ground mace
2 tbsp fresh parsley, chopped
1 cup beef stock
salt and pepper
200g puff pastry, chilled
50 ml red wine
1 tbsp red wine vinegar
2 tbsp olive oil
1 egg yolk, lightly beaten

Combine the two meats and add seasoning, spices, onion and parsley into a large saucepan.
Pour the stock over them and bring to boil. Reduce heat to low, cover and simmer for two hours.
Remove saucepan for heat and aloud to cool completely. When cold skim fat from surface.
Preheat oven to 240C
On a lightly floured surface roll out the pastry dough to a 25cm diameter circle and cut out a strip from outside the circle, about 3cm wide.
Use a slotted spoon and transfer the meat into a 23 cm pie dish and pour in 60ml of the cooking liquid, red wine, vinegar and olive oil. Discard the rest of the liquid.
Press the thin douigh strip around the rim of the dish and moisten with water.
Lift the dough circle and place onto the pie dish and press the edges together to seal.
Brash the dough with beaten egg yolk and make a pie funnel in the middle of the dish.
Place dish into the oven and bake for ten minutes. Reduce heat to 180C and bake for another 30 minutes or until the pastry is golden brown.
Remove from oven and serve at once with new boiled potatoes sprinkled with chopped fresh mint for a filling delicious meal.

venison pie

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TROUT WITH ROSEMARY

2006-11-04T17:37:00.000-08:00

This delicious dish is served hot

4 medium size whole trout, cleaned
4 tbsp olive oil
4 springs Rosemary
4 cloves garlic, cut in halves length ways
salt and pepper, mixed together
4 lemon wedges

Preheat a grill to moderate. Rub fish all over with salt and pepper mixture. Put 2 garlic halves and a rosemary spring into the cavity of each fish. Make 3-4 shallow incisions with a sharp knife along each side of each fish and arrange them in the grill pan.
With a brash lightly coat the fish with olive oil and grill for about 5 to 6 minutes. Turn fish over and brush with remaining oil and grill for another 5 to 6 minutes or until the flesh flakes easily.
Place the fish into serving dish, remove garlic and rosemary, and garnish with lemon. Serve at once.

trout with rosemary

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PERCH WITH OREGANO

2006-10-31T20:29:00.000-08:00

Simple, delicious and quick to prepare

1 kg small, skinless perch fillets or sole fillets
25g unsalted butter
2 tablespoons chopped fresh oregano
2 tablespoon chopped parsley
4 lemon slices
Salt and red pepper flakes

Preheat a grill (broiler) to high.
Place the fillets in a broiler pan.
In a small saucepan melt the butter and stir in the oregano, pepper flakes and salt. Remove from heat and pour the mixture over the fillets and broil (grill) for 5 minutes on each side. Transfer into a warmed dish. Pour some of the cooking liquid over the fillets and sprinkle some chopped parsley and garnish with lemon slices. Serve immediately.

perch with oregano

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CREAM CHEESE CHICKEN

2006-10-16T01:20:00.000-07:00

This is a most delicious recipe..
It serves four

1 medium size chicken, cut up
2 tbsp melted butter
salt
pepper
2 tbsp dry Italian salad dressing
1 can thick mushroom soup
200 g cream cheese, cut into cubes
1/2 cup dessert wine
1 tbsp chopped onion mix

Brush the chicken with butter and sprinkle with salt and pepper.
Place the chicken in a crock pot and sprinkle dry mix over it.
Cover and cook on low for 6 - 7 hours.

About 40 minutes before it's done, mix the cream cheese, wine, soup and onion in a small saucepan, and cook until smooth.
Pour the mixture over the chicken, cover, and cook for another 40 minutes.
Served with long grain, white rice and sauce.

cream cheese chicken

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CREAMED RICE

2006-10-05T22:09:00.000-07:00

This pleasant sweet is from an old time recipe.
Serves 6

1/2 cup short grain rice
1 1/2 cups water
4 cups milk
small pinch of salt
2 egg yolks
5 tablespoons sugar
2 teaspoons cornflour
1/4 teaspoon vanilla essence
ground cinnamon

In a thick-based saucepan bring water to boil and add rice. Stir and cook gently, until water is absorbed.
Add milk, salt and bring to the boil, cook gently, uncovered, for 20 minutes stirring occasionally until rice is very soft.
Blend egg yolks with cornflour and little cold milk. Mix in 1/2 cup of the hot creamed rice and return back to the pan. Stir over gentle heat just long enough to thicken. Add sugar and vanilla and mix for a minute.
pour into individual bowls dust with cinnamon and serve warm or chilled.

creamed rice

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PASTA IN TUNA SAUCE

2006-09-25T22:55:00.000-07:00

serves 4-6

500 g small elbow macaroni
50 g butter
2 tablespoons plain flour
1 cup milk
1 tablespoon fresh chopped basil
4 tablespoons Parmesan cheese
Pinch cayenne pepper
salt to taste
1 x 225 g can tuna
1 teaspoon lemon juice
2 cloves garlic, crashed
100 g fresh beans, sliced and cooked.
mozzarella cheese slices.
1/2 cup parsley, chopped

While macaroni is cooking in plenty of salted boiling water, in a pot melt butter add flour and stir for a couple of minutes.
Slowly add milk and stir until boiling. Add basil, Parmesan cheese, salt, cayenne pepper and stir for another minute or two.
Drain tuna and break into pieces and add to sauce with garlic, lemon juice and beans and cook gently until beans are heated through.
Drain cooked macaroni, put into a large bowl, add tuna sauce and mix. Transfer the tuna pasta mix into a shallow ovenproof dish cut mozzarella slices into halves and arrange on top of pasta. Put into a hot oven to melt cheese slightly. Serve and sprinkle chopped parsley.

pasta in tuna sauce

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CURRIED LAMB

2006-09-19T01:53:00.000-07:00

The spices give this delicious recipe its special flavor
Serves 4

750g lamb chops
2 onions, sliced
4 tablespoons olive oil
2 cloves garlic, crashed
1 teaspoon curry powder
1/2 teaspoon ginger, grated
1/4 teaspoon coriander
300g can cream of chicken soup
3/4 cup diced apple
Toasted shredded coconut
Chutney
Boiled rice

Heat oil in a large pan add the chops and brown well on both sides. Remove chops from pan add onion and fry gently until soft. Add garlic, ginger and fry for another minute.

Discard oil from the pan, add curry and coriander and stir over low heat for a minute or two. Pour in the soup and 2/3 cup water. Add the chops and salt to taste, cover and cook gently for 1 1/2 hours. When chops are tender remove from pan, cut meat off the bones, into pieces, return to the pan and add apple. Cover and simmer for another 10 minutes.
Serve with rice, chutney and a little toasted shredded coconut.

curried lamb

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MEAT PATTIES, KEFTETHES

2006-09-06T23:49:00.000-07:00

This delicious recipe serves 6
cooking time: 1 hour

1 kg ground lamb or beef
2 eggs
1 cup soft breadcrumbs
1 large onion, grated
2 tablespoons lemon juice
2 tablespoons parsley, chopped
1 tablespoon mint, chopped
salt and freshly ground black pepper
flour for coating
oil for frying

In a deep bowl beat eggs lightly. Stir in breadcrumbs, onion, lemon juice, herbs, seasonings and let stand for 10 minutes. Add meat and mix with hands. Cover and refrigerate for 1 hour.

Moisten your hands and shape meat into balls the size of large walnuts. Roll into the flour and flatten slightly. shallow fry in hot oil until browned both sides(3-4 minutes). Drain cooked patties on absorbent paper. Place patties in a serving dish and keep hot.

Garnish with lemon wedges and parsley and serve with mashed potatoes or with a tossed salad and fried potatoes.

Meat patties

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COLCANNON

2006-08-28T22:03:00.000-07:00

An old Irish recipe served with bacon,
but it is equally delicious when served wit fish or chicken.

250 gr shredded green cabbage
100 ml skim milk
250 g potatoes, diced
1 large leek cleaned and chopped. Include 7 cm of the green part
1 tablespoon butter, melted
pinch of grated nutmeg
salt and pepper

Cook cabbage in a saucepan of boiling, salted water for 10 minutes. Drain well and set aside.

In a separate saucepan , bring milk to boil add leek and potatoes. Reduce the heat and simmer for 15 minutes or until they are cooked through. Remove saucepan from cooking plate stir in nutmeg and mash leeks and potatoes together. Add drained cabbage, and mix well.

Spoon potato and cabbage mixture into a serving dish, make a hollow in the center with the back of a spoon and pour melted butter into it. Serve the dish immediately

colcannon

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SUKIYAKI

2006-08-23T17:04:00.000-07:00

8 shallots
4 leaves Chinese cabbage
3 stalks celery
8 medium mushrooms
4 radishes
1 small can sliced bamboo shoots
600g rump steak
1/4 each soy sauce and dry sherry
1 tablespoon sugar
Some sprays coriander leaves
peanut oil

Clean and cut shallots into 5 cm sections , include some of the green part. Cut celery diagonally into 3 cm sections. Tear Chinese cabbage into pieces. Clean and prepare mushrooms and radishes then slice.

Cut meat into slices about 3 mm thick and place in a tray, sprinkle with sugar. Combine the soy sauce with sherry. Heat about 2 table spoons of peanut oil in an electric wok, add the meat and fry, quickly to brown all over and place aside.

Add the vegetables but not the bamboo shoots, soy sauce mixture and cook, stirring until just tender. Arrange vegetables in a platter or tray, meat in the center of tray and cook bamboo shoots for a few moments while arranging the rest of ingredients . Place bamboo shoots around the edge of tray or platter. Garnish with coriander.

sukiyaki

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TUNA AND RICE FRITTERS

2006-08-14T21:22:00.000-07:00

Serves 4
This is delicious. Serve with tartare sauce. A side salad is a good addition if you like.

3/4 cup uncooked white rice
1x425 g can tuna
1 small onion, grated
1/4 cup milk
2 eggs separated
3 tablespoons plain flour
1 teaspoon lemon juice
2 tablespoons freshly chopped parsley
salt and pepper to taste
Pinch cayenne pepper

Cook rice in plenty of salted boiling water. When ready drain well and put aside until cold. Drain and flake tuna. In a dish add flaked tuna, onion, milk, lightly beaten egg yolks, flour, lemon juice rice, parsley, caynne, salt and peppr and mix well.
When ready, beat egg whites until they form peaks and fold in. Drop tablespoons into deep, hot oil and cook until golden brown.

tuna and rice fritters

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MUSHROOM QUICHE

2006-08-06T04:47:00.000-07:00

serves 6
no doubt you will enjoy its delicious mushrooms and cheese mixture.

2 cups plain flour
salt and pepper
125 g butter
3/4 cup shredded Cheddar cheese
2 eggs
good pinch cayenne pepper
1 cup milk
200 g small mushrooms
2 tablespoons chopped fresh parsley
very cold water

Sift together flour, salt,, butter and mix together until mixture resembles fine breadcrumbs. Stir in enough water and mix to a firm dough,, knead lightly until smooth. Wrap and chill for 30 minutes.
Roll out pastry to fit into a 23 cm ovenproof tart dish and place in a hot oven for about 12 minutes, let cool and the sprinkle cheese over base.
Place aside half a dozen small mushrooms and lightly fry the rest in a little butter, drain and cut into pieces. Stir into the egg mixture.
Pour the egg and mushroom mixture into the pastry case. Chop remaining mushrooms and sprinkle over pastry and bake for 25 to 30 minutes in a moderately hot oven. When quiche is done sprinkle with chopped parsley.

mushroom quiche

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MOUSSAKA

2006-07-31T19:33:00.000-07:00

Serves 6
A delicious summer dish

4 large eggplants (aubergines) sliced 1 cm thick
4 large potatoes sliced 1 cm thick
2 large zucchines sliced lengthwise 1/2 cm thick
salt and pepper
oil for frying
750 g minced lamb
2 large onions, chopped
3 garlic cloves, crashed
60 g of plain four
425 g caned tomatoes, crushed
1/2 teaspoon dried mixed herbs
dry breadcrums
3 tablespoons chopped parsley
50 g butter
400 g milk
200 g Cheddar cheese, grated

Sprinkle the eggplants with salt and let stand in a strainer for 30 minutes to drain off any liquid.
Heat some oil in a frying pan and fry the eggplants a few at a time for 1 to 2 minutes on each side. Remove from the pan and put on one side.
Eggplants absorb a great deal of oil when fried, use only a little at a time.
In a large saucepan boil 15 cups water on high heat and add sliced potatoes. Blanch for 5 minutes. Remove and put on one side to drain. Using the same water bring to boil and this time add zucchines and blanch for 2 minutes. Remove and put on one side to drain.
In a saucepan add one tablespoon of oil to heat and fry the mince for 5 minutes. Add chopped onion, crashed garlic and cook for another 5 minutes. Blend in 30 g of the flour, the can of tomatoes, herbs and some seasoning and bring to boil, stirring.
Lightly grease an ovenproof 7 to 8 cm deep casserole and arrange a layer of potatoes a layer of eggplants and a layer of zucchines. Add some mince on top and repeat until you use all remaining sliced vegetables. Cover them with the rest of the mince.
Melt butter in a pan, add the remaining flour and cook for a minute. Gradually stir in milk and bring to boil stirring all the time. Remove from heat and stir in the cheese and some seasoning. When the cheese has melted, pour the sauce over the mince to cover the entire surface. Cook moussaka, uncovered, in a moderately hot oven, 180C for 45 to 60 minutes.

moussaka

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POTATO MUFFINS

2006-07-24T18:20:00.000-07:00

These delicious muffins are best eaten warm straight from the oven. The fruits can be varied. Cinnamon, Cardamom or nutmeg can be added to the recipe mixture. Serves 12

200 g potatoes peeled and diced
3/4 cup self raising flour
2 tbsp brown sugar
4 cups raisins
4 eggs separated
1 tsp baking powder

Grease and flour a 12 muffin tin.

In saucepan boil the diced potatoes until cooked. Drain well and mash until smooth. Transfer the potatoes to a mixing bowl and add the flour, baking powder, sugar, raisins and egg yolks. Stir to mix well.

In a clean bowl, whisk egg whites until peaks are formed and gently fold them into the potato mixture until fully incorporated.

Divide the mixture into the 12 muffin tin and cook in a 200C preheated oven for 10-12 minutes. Remove from oven and serve warm spreading some unsalted butter.

potato muffins

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CHICKEN AND CASHEWS

2006-07-17T01:35:00.000-07:00

A delicious Chinese dish a favorite of mine
serve with rice, serves 5

1 kg chicken boneless breast
1 egg white
1 tablespoon cornflour
pinch of salt
2 tablespoons chicken stock
2 teaspoons oil
150 g raw cashew nuts
1/4 cup oil
1 teaspoon grated fresh ginger
pinch of salt
1/4 cup oil
2 teaspoons tamari sauce
1 teaspoon cornflour
1 tablespoon sherry
2 tablespoons chicken stock
3/4 teaspoon sugar
black pepper
fresh coriander

Cut chicken breast into cubes and place into a bowl. Add egg white and mix well then stir in 1 teaspoon cornflour, salt, 2 tablespoons of chicken stock, and
put aside for 15 minutes.

Heat lightly 2 teaspoons of oil and fry cashew nuts until golden. Drain on absorbent paper and place aside.

Heat 1/4 cup oil in a wok add chicken cubes and fry, stirring constantly, until golden brown. Remove from wok and pour off oil but 1 tablespoon. Add ginger and shallots and cook stirring for 1 minute. Add chicken and cook for a further 2 minutes. Mix together the rest of the ingredients add to chicken and cook for another 3 minutes. Finally add the cashews mix lightly and serve at once garnished with coriander springs

chicken and cashews

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BEEF WITH NOODLES

2006-07-09T19:05:00.000-07:00

A delicious stew with Oriental flavour.
Serves 4.

500 g cubed steak
1 medium onion, chopped
4 cloves garlic, crushed
425 g can crushed tomatoes
1 teaspoon seeded mustard
2 tablespoons tamari sauce
2 tablespoons olive oil
1/2 cup beef stock
1 medium green capsicum, cut into 3cm strips
1/2 teaspoon dried sage
1/4 teaspoon dried ginger
1 tablespoon cornflour
Boiled noodles for four

In a saucepan place cubed meat and olive oil and cook until meat brown all over.
Remove from pan and add the chopped onion and garlic, stir over heat for 2 minutes.
Add the crushed tomatoes and cook for 5 minutes.
Stir in tamari sauce, sage, ginger, beef stock, mustard, meat and cook for about 1 hours or until meat is tender.
Add the capsicum and cook for 5 minutes.
Mix cornflour with 2 tablespoons of water add to the pan and cook, stiring for another 5 minutes.
Serve over cooked noodles

beef with noodles

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PASTA CAPRISE

2006-07-01T01:21:00.000-07:00

A delicious pasta recipe
It serves 6

4 large ripe tomatoes
1 med. red capsicum, sliced very thinly
4 cloves of garlic, crushed
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
125 g mozzarella cheese cut into small squares
500 g macaroni
Grated Parmesan cheese

Slice the tomatoes thinly, place them into a bowl and add sliced capsicum, garlic, basil, olive oil, salt and pepper, cover and let stay at room temperature for 1 hour.
Cook the pasta according to instructions on the packet. Drain well and place into a bowl.
Add mozzarella cheese, then tomato mixture and mix quickly.
Serve with a good dose of Parmesan cheese.

pasta caprise

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Potato and Meatballs in Spicy Sauce

2006-06-26T03:00:00.000-07:00

Make the potato and meatballs in advance and chill. To serve as a main meal serve with rice and vegetables.
This is a delicious recipe. It serves 4.

INGREDIENTS

500 g potatoes diced
500 g lean minced meat
1 large celery stick, finely chopped
1 med. onion finely chopped
4 cloves of garlic, crushed
2 tbsp fresh, chopped parsley
2 tbsp butter
1 tbsp olive oil

SAUCE

2 cans chopped tomatoes
1 cup vegetable stock
1 med. onion chopped
2 tbsp brown sugar
1/4 tsp chilli powder
1 tbsp olive oil
1 tbsp cornflour
salt and pepper

Cook the potatoes in boiling water for 25 minutes or until cooked through.
Drain well and place in a large bowl and mash until smooth.
Add the minced meat, celery, parsley, onion sugar and garlic and mix well.
With your hands roll the mix into 20 large ball.

To make the sauce, heat the olive oil and cook the onion for 5 minutes.
Add the remaining ingredients and bring to boil.
Lower heat and simmer for 25 minutes.

While the sauce is cooking, heat the butter and olive oil, for the meat balls, in a skillet and cook the balls in patches for 15 minutes, turning frequently.
Keep them warm whilst cooking the rest of them.

Place the meatballs in a large shallow dish, pour the sauce around them garnish with some parsley springs and enjoy with some warm crusty bread.

potato and meat balls
in spicy sauce

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Potato Noodles with Cheese, Mushrooms and Bacon

2006-06-20T00:24:00.000-07:00

A potato 'pasta' recipe served with creamy mushroom and bacon sauce.
Make the noodles in advance , wrap and store, for 24 hours, in the refrigerator

Dough

500 g peeled and diced, potatoes
2 cups plain flour
1 egg beaten
2 tbsp milk
salt and pepper
parsley to garnish

Sauce

150 g open-capped mushrooms, sliced
2 slices, quality bacon, fat removed, chopped
300 ml light cream
60g grated Parmesan cheese
1 tbsp olive oil
3 spring onions chopped, 1 cm long
2 garlic cloves, crushed
2 tbsp chopped parsley

Cook diced potatoes in a saucepan with boiling water until cooked through.
Drain and mash the potatoes until smooth. Add the egg, milk, flour and season with salt and pepper and begin to beat the mixture until it forms a stiff paste.

Bring a large pan of salty water to the boil. Roll out the dough, on a floured surface, to form a long, thin sausage shape. Cut the dough into 3 cm lengths and drop into the boiling water to cook for 2 minutes.

To make the sauce, heat in a pan the olive oil, garlic and spring onions and cook for 2 minutes. Add the bacon and mushrooms and cook for 5 minutes. Stir in the cream cheese and chopped parsley and season with salt and pepper.

Drain the noodles and place in a pasta bowl. Spoon sauce over and toss. Garnish with parsley springs.

potato nodles recipe

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BAKLAVA

2006-06-15T03:34:00.000-07:00

truly delicious...you wont stop eating until....

500 grms filo pastry
1/4 cup caster sugar
1/3 cup unsalted butter, melted
2/3 cup finely chopped almonds
2 cups finely chopped walnuts (best crack new walnuts)
1/3 cup caster sugar
3 tsp ground cinnamon
1/8 tsp ground cloves
3 tbsp honey
1 measure syrup

Use a 33x23x5 cm oven dish. With a brass line base and sides of dish with melted butter.
Place 8 sheets of filo into the dish brushing each with melted butter.
Mix nuts with spices and sugar and spread half over filo.
Top with two more sheets of filo brushing each wit butter.
Spread remaining nut mixture and top with another 8 sheets of filo, brushing each one with butter as before.
Brush top with butter and trim edges.
With a sharp knife cut into square shapes the top layers of filo and sprinkle them with water to prevent curling of sheets.
Place the dish in moderately low oven, on the low shelf, for 20 minutes.
Cover the dish with foil and move the dish up one shelf and cook for another 40 minutes.
You must cook filo well. The last five minutes of cooking remove foil from dish.
While baklava is cooking prepare the syrup as follows

Syrup recipe

2 cups water
2 cups sugar
4 cloves whole
2 5cm cinnamon sticks
2 tbsp lemon juice the rind of a lemon and add the
3 tbsp of honey

In a heavy saucepan place all the ingredients and boil over moderately high heat for 10 minutes.
Strain and use as required.

Let syrup cool and spoon over baklava.
Let baklava for 4 to 6 hour before cutting to portions.

baklava

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YOGHURT DIP tzatziki

2006-06-10T19:34:00.000-07:00

Great taste and full of health giving properties recipe

2 cups yoghurt
1 small cucumber
3 cloves of garlic crushed
1 teaspoons fresh dill or
1 teaspoon dry dill
2 tablespoons olive oil
1/5 teaspoon salt

Peel the cucumber and grade in a strainer. Press several times to drain off excess liquid. Blend in a glass bowl yoghurt, cucumber, crushed garlic, olive oil, dill and salt. Place the dip in the fridge and let rest for an hour. Serve with grilled meat fried fish, fried or grilled slices of zucchini, eggplant and jut about everything else you like. This is one of my favorite dip recipes.

yoghurt dip tzatziki

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GREEK SALAD

2006-06-07T23:59:00.000-07:00

This is a well known summer salad recipe liked by many

600g ripe but firm tomatoes,peeled and sliced
2 cucumbers, peeled and cut lengthwise then slice
1med. red onion, thinly sliced
1 green capsicum(seeds removed), quartered then sliced
1 garlic clove crashed
1/4 cup olive oil
200g feta cheese cubed
18 kalamata olives
1 tsp dried oregano
salt and freshly crashed black pepper

Arrange tomatoes, cucumber, onion and green capsicum in a salad bowl
Add crashed garlic, oregano and sprinkle salt and pepper to taste
Leave for 5 minutes, toss and serve. A delicious salad.
It serves 6

greek salad

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STUFFED CAPSICUMS

2006-06-03T20:31:00.000-07:00

Excellent recipe for a summer time family meal

6 green or red capsicums (med)
2 onions, chopped
3 garlic cloves, crashed
2 cups chopped ripe, peeled tomatoes
3 tbsp tomato paste 1/3 cup of olive oil
1/2 cup stock
2/3 cup white short grain rice
500g ground beef or lamb
2 tbsp chopped parsley
1/2 tsp dry oregano
1/4 water
1 tsp sugar
salt and pepper

Wash capsicums, cut off the tops and reserve. Remove the pith and seeds and blanch both capsicums and tops for 3 minutes in boiling water. Drain and place in an oven dish.
In the mean time rinse rice well and cook in two cups of boiling water for 12 minutes.
In a fry pan heat 2 tablespoons of the oil and fry in onion and garlic until soft.
Add tomatoes, stock, sugar, tomato paste, oregano, salt and pepper, cover and let simmer for 10 minutes.
In a pan heat the remaining oil add the meat and cook until meat begins to brown.
Add sauce to the meat, bring to boil and simmer until liquid is absorbed but not dried out.
Fill capsicums with meat and rice stuffing and place the tops back on capsicums.
Pour 1/4 cup of water to the baking dish and sprinkle a few drops of oil on each cupsicum.
place capsicums in a pre-heated oven 180C for 1 hour. Turn oven off and let rest for 10 minutes. Try this recipe you'll love it.
Serve hot or cold.
Serves 6

stuffed capsicums

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SPINACH PIE

2006-06-02T01:06:00.000-07:00

It can be served as a main meal or a party snack!

2 kg spinach
1/3 cup olive oil
1 cup chopped spring onions
250g feta cheese, crumped
1 cup low fat cottage cheese
2 tabsp Parmesan cheese
3 tbsp chopped parsley 3 tbsp chopped fresh dill
3 eggs lightly beaten
1/4 tsp nutmeg
salt and pepper
some extra oil to assemble pie
250g filo pastry

Wash spinach well cut off stems and shred the remaining spinach coarsely. Place spinach in a steamer cover and steam for 6 minutes. Drain off moisture and let spinach cool. In a frypan heat but do not burn the oil and cook the onion until soft. Add oil and onion to the spinach. Stir in eggs, cheeses, herbs, nutmeg, salt and pepper. Lightly oil a 35x25 cm oven dish and line with 4 sheets of filo pastry, brushing each with oil. Add in the spinach filling and level it. Place another 4 sheets of filo on top brushing each sheet with oil including the top of the pie. Trim excess filo but leave enough to tuck into the sides of pie. Bake into a moderately heated oven 180C and cook for 50 minutes. Remove from oven and let stand for 15 minutes before cutting.
It serves 6

spinach pie

My other blogs and sites
stamosfruittreeguide.blogspot.com
www.herb-gardentalk.com