A popular Mediterranean dish. Ingredients can vary, but this is the version I like the best. It includes sliced eggplant and ground beef with a wonderful layer of bachemel sauce on top. It does take some time to prepare, but tastes as good the next day, so can easily be prepared the day before if needed. I hope you enjoy!
I got this recipe from Cooking Light and it is fabulous. Since it is meant for lighter fare, I tried the fat-free feta (recipe didn't call for fat-free version) and it did ruin the taste, so I recommend using regular feta. The recipe calls for bottled minced garlic and a pickled pepperoncini pepper, for some reason I couldn't add that to the ingredient list, so please keep that in mind when gathering your ingredients. I hope you enjoy.
We go to Greece as often as possible and I love Tzatziki, I more or less live on it whilst there. This is the most authentic recipe that I've ever come across, unfortunately in the UK people seem to think that you put mint in it but I've never had it that way whilst in Greece. This is taken directly from a cookbook I picked up whilst in Crete, its by Margaret Phoca called The Best Greek Dishes. The only alteration I make is I tend to reduce the oil to 2 or 3 tbsp just to make it more healthy and I use Greek Extra Virgin Olive Oil. Cooking time is chilling time.
This is a Greek beef and onion stew, not taken from a Greek cook book but from 150 Best Slow Cooker Recipes by Judith Finlayson. I have cooked many traditional recipes from many cook books that I've brought home from Greek holidays but I always return to this recipe for its great flavours and ease to cook.
This is taken from Tonia Buxton, a Greek / English presenter who travelled around the Greek islands presenting "My Greek Kitchen". This is a recipe that she apparently got from Crete, its very easy and tasty and great served with her recipe for Oregano and Cinnamon Roast Chicken (which I've also posted) and salad.
PLEASE NOTE THESE ARE NOT ROAST POTATOES!
This is taken from Tonia Buxton, a Greek / English presenter who travelled around the Greek islands presenting "My Greek Kitchen". This is a recipe that she apparently got from Crete, its very easy and tasty and great served with her recipe for Cumin Potatoes (which I've also posted) and salad.
We love salads and are always looking for new ways to combine interesting ingredients. People have very personal preferences for dressings, so you can use the one noted here, or any dressing you prefer. Created for RSC #11.
I first heard of kumquats when I moved to Australia in 1982 -- and then I discovered that my neighbours had an abundant supply. Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this recipe, but you will probably need to cook it longer to reach the jelling point. Time does not include overnight standing.