Archive for July, 2006

Santorinian eggplant salad dip

Santorinian eggplant salad dip

Season: Autumn

Greek: Melitzanosalata santorinis

The major difference from other eggplant salad dips in other greek regions is the use of the white eggplants, which are considered more sweet in taste.

Pie from Ceasaria

Pie from Ceasaria

Season: Autumn/Winter

Greek: Pita Kesarias

This pie is also called “Pastourmadopita”. The scent of pastourma is strange and not admired by everybody. Some people say that the best pastourma is made from camel’s meat but this is not true. The best pastourma is from the beef’s saddle and is made in Ceasaria. Pastourma is also made in Instabul. It can be found in large super market stores. This is a traditional recipe from the Greeks of Constantinopolis.

Mostra

Serves/Yields: 1 piece

Season: Spring/Summer/Autumn/Winter

Greek: Mostra from Mykonos island

Mostra resembles the Cretan Dakos. The major difference is in the use of cheese. Instead of “feta” or “mitzihtra” “kopanisti” is used. Kopanisti is a strongly piquant pale white cheese, which is easily spreadable. Kopanisti of Cyclades island complex is famous. Mostra can be accompanied with ouzo. The strong – piquant taste of the cheese accomodates drinking.

Stuffed eggplants

Stuffed eggplants

Serves/Yields: 3 persons

Season: Autumn

Greek: Yemistes melitzanes

Stuffed Eggplants can be baked along with stuffed tomatoes and peppers in the same baking pan.

Santorinian vegetable mix

Santorinian vegetable mix

Serves/Yields: 4 - 6 persons

Time: 1 hour

Difficulty: Easy

Season: Summer

Greek: Tiravgoulo

What makes this dish tasty is the cheese and egg mixture, which is poured over the vegetables and of course the taste of butter and chicken stock.

Fried rissoles with zucchini blossoms

Fried rissoles with zucchini blossoms

Serves/Yields: 4 - 5 persons

Time: 30 minutes

Difficulty: Easy

Season: Autumn

Greek: Tiganites me kolokytholoyloyda

Cheese and onions pie

Cheese and onions pie

Season: Spring/Summer/Autumn/Winter

Greek: Kalasouna

Kalasouna is the traditional cheese pie of Folegandros island.

You can also use frozen filo, purchased from the super market. The taste of home made filo is much better.

Baked rice milk pudding

Baked rice milk pudding

Serves/Yields: 6 persons

Time: 1 - 1,5 hour

Difficulty: Easy

Season: All seasons

Greek: Rizogalo sto fourno

Very easy recipe, since it takes only 5 – 10 minutes to prepare for baking. The recipe can be easily halved if you need less servings.