Evyenia's Spanikorizo
in a saucepan, sautee oil and 1/2 medium onion chopped finely
add 1 kilo of spinach, mix 5 minutes
add 1/2 cup of tomato sauce, sautee 5 minutes
add 1 1/2 cups of water, bring to a boil
add 1/3 cup rice
simmer covered until done (about 1/2 hour)
Froso's Fassoulada Bean Soup
1 cup of white beans soaked overnight
1 onion
1-2 carrots
tomato sauce, as much as you like
olive oil, about 1/2-1 cup
7 cups water, add more if needed
herbs (fresh oregano and parsley)
salt, after beans are boiled
(We didn't get the cooking instructions, but our guess is you sautee the onions in oil, add tomato sauce and carrots, then add water and bring it to a boil. Add the beans and bring that to a boil, and at the end add your herbs and salt, then cook for another 1/2 hour to an hour.)
Evyenia's Tortelini
boil tortelini until done
drain and put in a baking dish
add heavy cream and grated gouda
bake until melted
Fresh beans
(for 5-6 persons)
500gr fresh beans
1 cup olive oil
1 small onion cut into small pieces
4 fresh green onions cut into small pieces
750gr tomatoes cut into cubes
3 cloves of garlic in slices
2/2 cup parsley
½ tbs sugar
Salt and pepper
Cut the edges of the fresh beans and wash them. If they are big you can cut them in the middle.
Put olive oil in a pan, leave it to get hot and fry onions and garlic for a little.
Add tomatoes and boil for a few min.
Add beans and the other ingredients with a half cup of water or more and cook in low fire until beans have a little sauce. (Sometimes I prefer to add a small potato in cubes, makes food more tasteful).
Tiropita
200gr feta cheese
150gr other kind of cheese cut with the cheese grade
2 eggs
Melted butter
350gr pastry sheet
Cut pastry sheet in stripes and put melted butter on them
Put on the edge of every stripe of pastry sheet one tbs of the cheese mixture
Make small triangles and bake them until get ready. ( red and crispy).
Also you can make pastry sheet like a snail, use one pastry sheet put the mixture diagonal and fold the pastry sheet like a snail. Then bake it.
Fried or grilled peppers
500gr long green peppers
Salt vinaigrette sauce (two parts olive oil, one part vinegar, salt pepper, oregano, little powder mustard put in a vase and shake it well.)
Wash peppers cut the stem take out seeds.
Grill them or fry them until all sides be fried.
Place them in a plate and sprinkle with salt.
Add vinaigrette sauce.
Also you can stuff them with cheese. Use white cheese and eggs, mix them and then stuff the peppers. Bake them and good appetite
Baked giant beans
500gr big beans
1 carrot
Some stems of celery
Some specks of black pepper
1 cup onion cut into small pieces
5-6 cloves of garlic in slices
1 cup olive oil
Salt, pepper and little sugar
½ cup parsley
1000gr tomatoes cut with crater
2 big tomatoes cut in slices
Put beans in water for 24 hours
The other day put them in a pan with water, celery carrot and the specks of black pepper. Boil until beans are soft. Then drain them and put them in a baking pan.
Add in another pan olive oil, onion and garlic. Cook for a few min. then add tomatoes, salt, pepper and sugar and leave sauce boil a few min. take it off the fire and add parsley.
Put sauce and beans together and the slices of tomato. Bake them for an hour or more. Perhaps you will need to add some more water.
Beet root salad
500gr beet root from a vase or fresh
750 gr yogurt
½ cup walnuts cut into big pieces
3 cloves of garlic
¼ cup olive oil
1 tabs vinegar
Salt and pepper
Cut beet root in small cubes
Add all the other ingredients
Use salt, pepper and vinegar as you like
Zucchini balls
(for 4-5 persons)
1000gr medium zucchini
¼ cup olive oil
¼ cup onion in small pieces
1 cup hard cheese
½ cup white cheese (feta)
¾ cup baked bread smashed
¾ cup flower
3 eggs
Salt pepper and little baking soda
Oil for frying
Wash zucchini, grind them with the onion grate, and add a half of tbs salt
(it must be 4 cups of zucchini)
Add in zucchini salt, pepper and all the other ingredients and make a mixture not too soft not too hard
Take a spoon portion of the mixture and in hot oil fry it until it become red in both sides
They served hot with tzatziki or garlic sauce
Tiropita (Cheese patty No 2 Greek Velventos name Kihia)
200gr feta cheese
150gr other kind of cheese cut with the cheese grade
2 eggs
Melted butter
350gr pastry sheet
Also you can make pastry sheet like a snail, use one pastry sheet put the mixture diagonal and fold the pastry sheet like a snail. Then bake it.
Giaprakia (stuffed in cabbage leaves)or Dolmades (stuffed with vine leaves)
(For 6-8 persons)
1 big cabbage or 24-30 vine leaves
500gr minced pork meat
500gr minced veal meat
1 cup onion in small pieces
1/2 cup rice
½ cup parsley salt, pepper
½ cup olive oil
1 cup boiled water
½ cup margarine
If you use cabbage you have to cut deep the stem and then take out the leaves carefully. Put leaves in boiled water and boil them a little. Also if you use vine leaves you have to boil them a little. Mix minced meat, onion, rice, parsley, salt, pepper and olive oil.
At the bottom of the pan put some hard leaves and then stuff the leaves carefully. Put the mixture in the middle of the leave and fold the edges.
(This is the difficult part of the preparation and many times I leave it to my mother but I think if you try you will manage to do it good.) Put them in lines one next to other, add water, boil them and be careful not to stuck at the bottom of the pan.
Pasta salad
300 gr pasta looks like ascrew or any kind of pasta you want
2 tbs corn (boiled)
1 cup hard yellow cheese
1 cup luncheon meat or turkey meat or chicken meat
(you can mix different kind of meat or cheese)
1 tbs olive oil
2 tbs mayonnaise
1 tbs mustard
Salt, white pepper and little vinegar
Boil pasta in salted water
Mix mayonnaise, mustard, vinegar, salt and pepper
Put all the ingredients in a bowl and mix them carefully.
Pasta salad I like very much
500 gr pasta (3 coloured)
1 cup sun dried tomatoes cut in small pieces
½ cup black olives
1/2 cup olive oil
2 tbs oregano
2 cup lettuce cut into big pieces salt pepper
Boil pasta in salted water then drain them and them to cold
Mix olive oil, salt, pepper and oregano and make a sauce
In a bowl mix all the other ingredients
It served cold.
Egg- plant (imam)
(For 4-6 persons)
8 medium egg-plants
4 big onions in slices
2/3 cup olive oil
8 cloves of garlic in slices
1 and ¾ cup tomatoes in cubes
½ cup parsley
Salt pepper
Wash and peel egg-plants (cut only some stripes of the skin)
Cut egg-plants in the middle and hollow out them
Put them salt and fry them a little
Place them in a baking pan
In a pot add olive oil, onion, garlic, tomatoes, parsley salt and pepper
Boil them for 10 min
Fill the egg-plants with the mixture and bake them in oven for 1 hour in 180 C
(if it is necessary add some water and bake egg-plants to get a beautiful color)
Baked perch fillet or any other kind of fish you like
2 tbs olive oil
1 medium onion cut into small pieces 2 cloves of garlic, smashed
( I prefer to use also fresh green onion too)
1 small chilly pepper ( if you like)
¼ cup lemon juice
1 tbs oregano
4 fillet perch (160-180 gr each)
420 gr small tomatoes cut into small pieces
½ cup green and red peppers
¼ cup green olives without their stones
Fry onion with garlic for 5 min
Add chilly pepper
Mix lemon juice, oregano and take two tbs of this mixture and pour it over the fish and boil it in a pan in boiled water for 5-6 min
In a pan put the onions, tomatoes, peppers green olives and the rest of the lemon juice
Boil in law fire all these ingredients together until sauce is ready
Put fillet fish and sauce together in a a baking pan and bake for a little.
Recap:
Skopelos Halvas
1, 2, 3, 4 (ena, thio, tria, tessera)!
(less than) 1 cup of olive oil
2 cups of semolina
3 cups of sugar
4 cups of water
Boil the water and sugar
Cook the flour and oil together in a saucepan until golden
Add the water mixture to the flour mixture slowly, stirring as it soaks up
Leave it in a bowl to cool, and once it's ready flip it over and voila!
You can add nuts or dried fruit to it, or cinnamon. You can also substitute the oil for 2 sticks of butter, and/or reduce the amount of sugar you use.
Alexandra's Skopelos Apricot and Plum Jam
Apricots, Plums, depitted.
Sugar, a bit of water.
Simmer, stir, cool
