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elizabethl

elizabethl's dishfolio

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Member Since: Aug 4, 2015


Last Posted Recipe: Nov 6, 2015

My Recipes

Octopus - eggplant salad (4 portions)

Step 1 :In a covered saucepan place the octopus and bay leaf on a low fire to cook until it becomes very tender. Step 2 :No liquid is required as the octopus will release its own liquid as it cooks down. Step 3 :As soon as it is steamed and tender, increase the heat to high and add the dessert wine, cooking until it is glazed 4-5 min).

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Crispy tomato and mizithra stacks

2large ripe tomatoes soft mizithra cheese with mint, pepper & olive oil (can use goat cheese instead of mizithra)/li> arugula olive oil flour balsamic vinegar

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Cod with chickpeas

2pounds salt cured cod 1 16oz can of chickpeas ½cup olive oil 1 onion chopped 2tablespoons flour juice of 3 lemons pepper

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Clams saganaki

2pounds clams (littlenecks or manilla) rinsed and cleaned 1cup white wine ¼cup raki ¼cup fresh lemon juice 3sprigs fresh thyme 2tablespoons fresh dill 2 cloves garlic, sliced 1tablespoon dijon mustard 2teaspoons dried oregano 3tablespoons olive oil

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Cinnamon biscotti with sea salt

2 sticks sweet cream unsalted butter, softened 3 tablespoons olive oil 2/3 Cup powdered sugar 2 pinches sea salt 1 teaspoon ground cinnamon 1 egg 2 Cups flour GARNISH ½ Cup Water ¾ cup raw sugar

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Christmas biscuits

Crisp and intensely aromatic biscuits for a very festive morning!

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Chickpea salad with Florina peppers and ar

This beautiful combination of vegetables and aromatic herbs with chickpeas gives us a rich dish which can be served as a main dish as well.

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Chocolate mousse with olive oil

A light mousse which combines chocolate, olive oil and "flavoured salt" in a unique way. A really special dessert!

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Chickpeas salad

If you thought that chickpeas can only be made into a tasty soup, try this refreshing salad with vegetables and feta cheese, a perfect meal.

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Chicken with mushroom stew

chicken thighs (not drum sticks) 6-7large white mushrooms 4sprigs of rosemary 1tablespoon honey 1pint beer salt & pepper vegetable oil

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http-www.yolenis.us-en_us-recipes-chicke

A simple chicken soup becomes very special when combined with herbs or spices. In this case, cardamom makes this chicken soup with lemon and egg sauce stand out.

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Chicken drumsticks in a ceramic pot with r

A special dish made by using ingredients, like pistachio nuts and raisins with spices. It can be beautifully combined with rice or french fries as accompaniments.

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Cheese mousse (4 portions)

8ounces shredded filo pastry ½ stick melted butter STICK MELTED 5ounces water ½ cup sugar one slice of lemons one slice of orange FOR THE MOUSSE: 8ounces crème fresh (divided) 8ounces ricotta cheese 1 ½tablespoon honey

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Cheese filled diples

FOR PASTRY SHELL 2 eggs, beaten 1 ½ cups flour 2 drops of lemon juice 1 shot glass of ouzo 1 pinch of sugar 1 pinch salt Olive oil for frying FOR FILLING 1 ½ Cups Anthotiro 3 ¼ tablespoons Greek yogurt 2/5 Cup of Powdered sugar 10 fresh mint leaves, finely chopped FOR SYRUP 7 ounces water 1 cup sugar ¾ Cups Honey Juice of half a lemon

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Celeriac soup with apple and crispy prosci

Step 1: Prepare the soup. Heat up the olive oil in a saucepan. Add the celeriacs, apples, the onion and the potato. Sauté for 10-15 minutes until they soften. Pour in the wine and wait for 1-2 minutes for the alcohol to evaporate. Step 2: Add the stock, salt and pepper. Cover the saucepan and cook the ingredients on low heat for 30 minutes, until the vegetables are mashy. Put the vegetables and apples in the blender and add the fennel. Blend the ingredients to a pulp until you have a smooth velouté soup. Step 3: Prepare the prosciutto. Arrange the prosciutto slices on a baking pan lined with baking paper and cook in a preheated oven at 200°C for approximately 10-15 minutes, until all the fat has been drawn out of the prosciutto and it becomes crispy. Step 4: Divide the soup in 6 bowls, sprinkle with the crispy prosciutto that you have previously separated into uneven pieces using your hands, and with the fig pasteli, and drizzle 1tsp of orange olive oil over each bowl. Serve immediately.

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Calzone with caramelized apples

Step 1: Prepare the calzone. Preheat the oven at 190°C and line a baking pan with a sheet of baking paper.Place the following ingredients in a large frying pan: butter, sugar, honey, raki with honey, cinnamon, cloves. Sauté for about 1-2 minutes, until the sugar dissolves and starts to bubble. Step 2: Place the apples in the frying pan and move the pan, making circular movements, so that they combine well and get covered by the sauce. Wait for 5-6 minutes for the apples to soften. Remove from the heat and set them aside. Step 3: Cut the sheet of pastry into 4 rectangular pieces. Fill each piece with 1/4 of the filling. Fold over the sheet of pastry, making a triangle and press down the edges using a fork. Now that the calzone are closed, grease them and place them in the baking pan. Step 4: Bake them for 15-20 minutes until golden brown.Remove the calzone from the oven and let them cool a bit for 10 minutes. Drizzle with honey, sprinkle with icing sugar and serve. Serve hot.

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Brussels sprouts, smoked mackerel and vine

Step 1: Boil some water in a saucepan. Step 2: Once the water has started to boil, add the sprouts and blanch for approximately 5 minutes until soft. Step 3: Remove the sprouts from the saucepan and drain. Step 4: Sauté the sprouts, butter and finely chopped onion in a frying pan. Step 5: As soon as the onion becomes golden brown, pour in the vinegar. Step 6: Place the sprouts in a salad bowl, add the smoked mackerel and mix together gently. Step 7:Season with salt and pepper and serve.

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Broccoli salad with raisins, pumpkin seeds

Step 1: Prepare the broccoli. Pour some water in a saucepan, together with salt, and bring to a boil. Add the broccoli and let it boil for 5-6 minutes, until tender. Drain and cool under plenty of water. Make sure it has drained well. Step 2: Prepare the sauce. Place the following ingredients in a bowl: yoghurt, mustard, elixir, honey, orange zest, salt and pepper. Mix well and keep the sauce refrigerated, until you need to use it. Step 3: Prepare the salad. Place in a large bowl the following ingredients: broccoli, onions, radish, parsley, currants, pumpkin seeds and the sun-dried tomatoes. After you have added the sauce too, mix well and keep refrigerated until you serve. Step 4: The best accompaniment to grilled fish.

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Brioches with orange and hazelnuts

4 fl.oz water 4.2 oz yeast 1/4 oz ground mahlab 2 tsp aniseed (crushed) 1/8 oz Chios mastiha powder-cooking use 2 vanillins 2 oranges (the zest) 7 oz fresh butter 8.8 oz sugar some salt 4 eggs 1.7 oz tsipouro (grape distillate) 5 fl.oz milk

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Briam with frumenty

Step 1: Prepare the briam. Place the aubergines, the zucchinis, the green beans, the peppers, the onion, the garlic and the tomatoes in a baking pan. Sprinkle with salt, pepper, sugar, oregano, rosemary and thyme. Step 2: Put the honey, the olive oil and the sun-dried tomato paste in a bowl and mix until the honey is dissolved. Pour it over the vegetables. Mix well and cook in preheated oven at 180°C for approximately 45-50 minutes, until the vegetables soften. Step 3: When they are almost ready, remove the baking pan from the oven and sprinkle with the frumenty, trying to cover it with the liquids. Depending on how much liquid there is already, add as much water as you need for the frumenty to be cooked. Step 4: Remove the food from the oven and set aside to cool for 5 minutes. Step 5: Sprinkle some melichloro over it and serve.

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Briam in tomato sauce

Step 1: Prepare the briam. Place all the ingredients (apart from the olive oil) in a deep baking pan and mix well. Drizzle with some olive oil and bake in preheated oven at 190C for 40-45 minutes until the vegetables are soft and the sauce thickens. Step 2: Set aside to cool off for 10'-15' and serve.

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Braised rooster with egg noodles

Step 1 :In hot skillet add olive oil and brown the rooster pieces until golden on all sides. Set aside. Step 2 :In a dutch oven or deep pot add olive oil and sauté onions, green pepper, carrots and garlic and sautee until softened, add rooster pieces, mix well and cook for about 2-3 minutes. Step 3 :Add white wine and cook down. Step 4 :Add tomato paste, bay leaves, cinnamon, all spice and enough water to cover the meat and cook on medium heat until meat is fork tender. Step 5 :Add more water if needed to cook the meat. Step 6 :In a large deep skillet add 2-3 cups of stock from rooster, bring to a boil, add hilopites and parsley and cook until hilopites are done. Step 7 :Season with salt and pepper. Step 8 :Place hilopites on serving plate and top with rooster and sauce. Step 9 :ENJOY!

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Bouyourdi

Step 1 :Layer ingredients from bottom to top based on order of ingredients above Step 2 :Bake at 475 degrees for approximately for 3-4 minutes or until the cheeses have melted and the top is slightly golden brown.

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Black tea, cardamom, mastiha and honey bev

Step 1: Prepare the tea. Pour the water in a small saucepan. Add the cardamon and mastiha and let it simmer for 10 minutes until they release all their aromas. Step 2: Remove the saucepan from the heat and pour in the black tea. Wait for 4-5 minutes and remove the tea bags. Step 3: Put the saucepan back on the heat and mix in the milk and honey. Let it heat up for 3-4 minutes, until the honey has melted and the whole mixture is really hot. Step 4: Strain the tea and pour it into cups.

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Biscuits with olive oil, oats and chocolat

Step 1: Prepare the biscuits. Place the olive oil, sugar and honey in the bowl of a mixer and beat at medium speed for 5 minutes, until the sugar melts. Add the egg and then the cinnamon, the cloves, the zest and the orange juice. Continue beating for 2-3 minutes and remove the bowl from the mixer. Step 2: Add the flour, baking powder, salt, chocolate, the oats and mix, until the ingredients are combined. Step 3: Refrigerate the mixture for 1 hour and then arrange spoonfuls of the mixture on a baking pan lined with baking paper. Step 4: Bake in a preheated oven at 180C for approximately 15 minutes. The biscuits will be soft at first, but after they have cooled off, they will harden.

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Biscuits with honey

Step 1: Prepare the biscuits. Place the flour, the 100g of sugar, the baking soda and the orange zest in a bowl, mix well and set aside. Step 2: Place the eggs, the tentoura, the honey and the butter in the bowl of a mixer and beat on medium speed until the ingredients have been homogenized. Step 3: Remove the bowl and add the flour mixture. Mix very well until the mixture becomes a soft dough. Step 4: Put the rest of the sugar (100g) and the spices in a bowl, mix and empty the mixture in a baking pan and spread it out. Step 5: Shape small bowls from the dough and coat them with the sugar and the spices. Step 6: Arrange the coated balls on a baking pan lined with baking paper and cook in a preheated oven at 200°C for approximately 10 minutes, until they have risen and have become a nice light brown colour. Step 7: Remove the baking pan from the oven and set the biscuits aside for 5 minutes for their temperature to drop. Then leave the biscuits on a cooling rack to cool off completely. Step 8: Serve with milk.

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Beet salad

Step 1 :If using fresh beets: Remove leaves, leaving about an inch of stem, and don’t cut the taproot. Wash gently (don’t break the skin), and place in a pot of cold water to cover. Step 2 :Bring to a boil and cook until done (firm but cooked, about 40-50 minutes). Drain the beets, cool under running cold water, and remove skin with fingers. Slice. Step 3 :Combine beets, garlic, oil, and vinegar in a bowl and toss. Add salt and pepper to taste, and refrigerate covered for several hours before serving. Enjoy!

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Beef stew with eggplant - zucchini

Step 1 :In a heavy stockpot heat your olive oil and add the meat and brown well on all sides. Step 2 :Add the chopped onions and garlic, mix well and cook until the onions are a light golden color. Step 3 :Add the wine and cook until the liquids have been absorbed. Step 4 : Add the tomatoes and the tomato paste, salt and pepper, stir well and simmer on low/medium heat until fork tender. Step 5 :Slice the eggplant in half and cut in cubes. Step 6 :Cut zucchini in medium pieces and place the eggplant and zucchini on a cookie sheet that has been lightly greased with olive oil. Step 7 :Broil in the oven until tender and well browned. Step 8 :Remove the eggplant and zucchini from the oven and add to the stock pot, add the cinnamon stick, chopped parsley and chopped mint, stir well, adjust your seasonings if needed and simmer for an additional 30 minutes. Step 9 :Enjoy!

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Barley-shaped pasta soup with tomato and c

Step 1: Prepare the soup. Heat the olive oil and add the onion and the carrot. Sauté for 5 minutes until they soften and add the tomato sauce, the water or stock, the salt, the pepper, the sugar, the cinnamon and the basil and wait until the mixture starts boiling. Step 2: Add the barley-shaped pasta, mix and then cook for approximately 15 minutes. Step 3:Remove the soup from the heat, garnish with the grated melichloro cheese and serve.

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Barley-shaped buffalo milk pasta with drie

Step 1: Place the porcini mushrooms in a bowl with lukewarm water. Allow them to soak for approximately 15 minutes. After you have soaked the mushrooms, keep the water for later use. Step 2: Heat the olive oil in a saucepan. Mix in the mushrooms, the onion and celery and, when soft enough, pour in the wine and wait until all excess alcohol evaporates. Step 3: Add the barley-shaped pasta in the saucepan and mix in the water from the mushrooms. Stir well and add the thyme and oregano. Step 4: Stir well and add the thyme and oregano. Step 5: Serve the pasta dish piping hot in deep soup plates and garnish with the finely chopped parsley.

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Balsamic cream strawberries over greek yog

Step 1 :In small saucepan over medium high heat add the strawberries and sugar and cook until softened and have released their natural juices, about 3-4 minutes. Add the strawberry cream, stir to coat and remove from burner Step 2 :Add yogurt to serving plate, top with strawberries and garnish with fresh mint. Step 3 :Enjoy!

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Baked vegetable omelete

Step 1 :Add the vegetables to a baking dish, drizzle with olive oil and add cheese. Step 2 :In medium bowl beat eggs with heavy cream, baking powder, salt and pepper. Step 3 :Pour egg mixture over vegetables and bake at 400 degrees for approximately 20 minutes or until set. Step 4 :To serve, garnish with thinly sliced red onions, finely chopped parsley and a touch of balsamic vinegar

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Baked chicken - rice with saffron

Step 1 :In a large pot, add your whole chicken, fill pot with water, bring to a boil and cook until chicken is done. Step 2 :Remove chicken to cutting board and let cool. Be sure to reserve the chicken stock for the rice. Step 3 :While chicken is cooling, take ¼ cup of chicken stock add saffron threads, stir and set aside to steep. Once chicken has cooled to the touch, cut it into serving pieces. Step 4 :In a covered roasting pan, add the rice, 6 cups of chicken stock, olive oil, and the diluted saffron. Stir well and place the chicken pieces over the rice. Step 5 :Season with salt and pepper, cover and bake in 350° oven for approximately 30 minutes or until rice is done. Step 6 :Serve and enjoy!

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Bakaliaros (salted cod)

4pieces dried salted cod (which has been soaked overnight in water, and water changed at least twice) 1small bottle of beer 3cups flour salt pepper olive oil

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Arugula salad with pasteli and pomegranate

Step 1 :In a dressing bottle or jar with lid, add the olive oil, vinegar, petimezi, salt & pepper. Shake well and set aside.

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Aromatic parsley pesto marinated shrimp

Aromatic parsley pesto marinated shrimp

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