Greek Farmers Bread

You’ll Need:

* 500 grams unbleached white flour * 4 teaspoons instant yeast
* 2 teaspoons sugar
* 300 milliliters lukewarm water
* 1 Tablespoon oil
* 2 teaspoons salt

Procedures : Put the flour in a bowl. Make a well in the middle. Put the yeast and the sugar in the well. Pour water over. Mix slightly. Cover and put in a warm place for 15 minutes. Knead, adding the salt and oil, to a smooth elastic dough. Cover and put in a warm place for 15 minutes. Knead thoroughly and place on a baking sheet. Cover and put in a warm place for 15 minutes. Put in a cold oven and turn oven on to 375 degrees F. Bake 40 to 45 minutes until golden brown. Let cool 20 minutes before slicing

Greek Easter Cookies from Smyrna

You’ll Need:

* 2 cups butter * 1 1/2 cups white sugar
* 4 egg yolks
* 1/2 cup milk or orange juice
* 8 cups sifted all-purpose flour
* 2 teaspoons baking powder
* 1 tablespoon grated orange rind
* 1 egg

Procedures : Sift together flour and baking powder and set aside. In large bowl, cream together butter and sugar. Add 4 egg yolks one at a time, beating well after each one. Add milk and flour. Work with the hands until dough is smooth. Add grated orange rind. Dough should be stiff so add additional flour if needed. Break off small portions of dough and roll out into pencil-size strips about 11 inches long. Fold each strip into thirds, sideways, and press lightly together at ends. Place cookies on ungreased baking sheet. Brush tops with beaten egg. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes

Greek Delight

You’ll Need:

* 2 kg sugar * 1,5 cup corn flour
* Pinch of mastic powder
* Pinch of vanilla
* 6 cups of water
* Icing sugar
* Rosewater
* 1 sacket gelatine

Procedures : Mix all ingredients in a saucepan and bring to the simmer. Simmer until mixture becomes thick and smooth. Pour mixture into a baking pan and when cool place it in the fridge for 7 hours. Remove from fridge, cut in square pieces of medium size, having in mind that each piece is a serving, and roll each piece in icing sugar

Greek Christmas Bread

You’ll Need:

* 1 pk (or 1 tablespoon) Active Dry Yeast * 1/4 cup Warm Water (110 to 115 degrees)
* 1/3 cup Sugar
* 1 tea spoon Ground Cardamom
* 1/4 tea spoon Salt
* 1 Egg
* 1/4 cup Milk
* 1/4 cup Vegetable Oil
* 1 1/2 cup Whole Wheat Flour
* 1 cup All-Purpose Flour
* 1/4 cup Golden Raisins
* 1/4 cup Walnuts, chopped

Procedures : Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.

Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown

Greek baklava

You’ll Need:

Filling * 500 gr. walnuts, coarsely chopped
* 60 gr. sugar
* 1 teaspoon cinnamon

* 500 gr. fyllo pastry
* 180 gr. unsalted butter, melted

* 230 gr. caster sugar
* 300 ml water
* 2 cinnamon sticks
* 2 teaspoons lemon juice
* some lemon peel
* 2 tablespoons honey

Procedures : Mix all the filling ingredients in a bowl.
Liberally butter the base and sides of an elongated or round baking dish. Measure the length of the fyllo against the baking dish roughly and, allowing 2 cm extra approximately for shrinkage, cut to length with a sharp knife. Brush each layer of fyllo with melted butter and spread over the base of the container as evenly as possible. Once you have used 5 layers of pastry, sprinkle a thin layer of filling all over the surface and add 3 more layers. Sprinkle a thin layer of filling and place 2 more sheets of fyllo on top. Sprinkle on all the remaining filling, spreading it evenly, and cover with 7-8 more layers of fyllo, brushing individually with butter. Fold any excess pastry on either of the sides over the filling and brush it with butter. Brush the top layer liberally with butter in order to get it crisp and golden. Trim any excess pastry with a small sharp knife, keeping in mind that it will also shrink. Cut the top layers of fyllo carefully, either diagonally into diamond shapes or straight, which will result in square or elongated pieces. Be careful not to cut right down to the base, but only the top layers. This is done in order to make cutting and lifting the pieces out, once it is cooked, much easier and efficient. Using the tips of four fingers, sprinkle drops of water all over the surface and cook it in a preheated oven, gas no.5/ 375 grades F / 190 grades C, for 15 minutes; lower the heat to gas no.4/ 350 grades F/ l80 grades C and cook for a further 20 minutes.
In the meantime, prepare the syrup. Place all the syrup ingredients, apart from the honey, in a saucepan and stir to dissolve the sugar. Simmer for 6-8 minutes, add the honey and simmer for a further 5 minutes until it thickens slightly. Let the baklava cool down then pour the hot but not boiling syrup slowly all over, through a strainer. Let it stand and absorb the syrup

Greek Apple Pie

You’ll Need:

* 8 apples (should be cored, peeled and chopped. If desired, 2 cups canned apples (drained) may be substituted.) * 1 tb Cornstarch
* 1/2 c Sugar
* 1/4 c Currants or raisins
* 1/2 ts cinnamon
* 1/2 c Walnuts
* 1/2 ts Allspice
* 1/2 c Butter; melted
* 1 c Powdered sugar
* 1 lb Commercial filo sheets

Procedures : Defrost frozen filo to room temperature, 2 to 4 hours. Mix filling in a bowl tossing ingredients with a spoon. Set aside. Lay 5 sheets filo flat, one on top of each other, with a little melted butter brushed between the sheets. Spread 1 cup of filling along one end. Roll filo over the apple filling so you will have a long filled tube. Fold side edges over 1/2″ so filling won’t fall out. Continue rolling. Place in a buttered baking pan or cookie sheet. Brush tops generously with melted butter. Bake at 350 degrees for 1 hour. Sift powdered sugar over tops and sides as soon as it is taken out of the oven and while still hot. When cool, cut into 2″ pieces and serve

Greek Almond Biscuits

You’ll Need:

* 3 cups almond meal * 1 cup caster sugar
* 3 drops almond essence
* 3 egg whites, lightly beaten
* 1 cup flaked almonds

Procedures : Combine the almond meal, sugar and almond essence in a large bowl. Add the egg whites and stir until the mixture forms a firm paste. Do not overmix. Roll a tablespoon of the mixture into the flaked almonds, and then roll into an 8cm long roll. Repeat until all the mixture is used. Press the remaining almonds onto the rolls. Shape the rolls into crescents or other shapes, and place on baking paper-lined oven trays. Bake in a moderate oven (180c) for about 15 mins or until lightly browned. Cool on trays

Gilt-head bream on the grill

You’ll Need:

* 1 kg of gilt-head bream * olive oil
* Salt
* lemon juice

Procedures : Salt the fish, baste it with oil and grill it. Serve in a long platter. Pour over some lemon – oil sauce. Use charcoal if you have. Gives better taste.
Tip: In some regions of Greece they cover the fish with thick salt, they grill it and then they remove the crust of salt that has created and they eat it. With this procedure they do not burn the fish and they manage to give a salty taste to eat as well

Giant Beans Baked in the Oven

You’ll Need:

* 500 gr. Greek fassolia gigantes, or butter beans * 1 kg tomatoes
* 160 ml olive oil
280 gr. onions, finely sliced
* 1 tablespoon tomato puree
* 3 cloves garlic, peeled and finely sliced
* 1 teaspoon sugar
* Salt and black pepper
* 3 tablespoons finely chopped parsley
* 1 tablespoon oregano
* 1 teaspoon thyme

Procedures : Pick the beans clean from stones and grit and soak them in cold water overnight. Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard. This type of bean cooks quickly, so be aware until you get used to them. They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise. If they get overcooked, they get mushy and soggy and they do not taste at their best. This first step then is also the most important in this recipe.
Drain the beans through a colander and keep aside. In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden. Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water. Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens.
Mix the parsley into the tomato sauce, add the beans and mix well. Spread the beans in an oven dish. Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F / 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry.
Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes

Garlic Sauce with Chestnuts

You’ll Need:

* 1/2 cup olive oil * 3 cups of peeled boiled chestnuts
* 5 cloves of garlic
* vinegar
* salt

Procedures : It is very important that chestnuts are still warm when starting the preparation. Smash the chestnuts until they become a smooth “pulp”. Add the mashed garlic and vinegar, and pour the oil while stiring with a spoon until it becomes a soft spread