 Cheese Triangles
Dolmades
Stuffed Whole Aubergines
Taramasalata
Tomato and Brown Lentil Soup
Tomato Rice Cups
Tzatziki
 Back to top
|
|
Cheese Triangles
|
| |
Crispy filo treats
Ingredients
200g feta cheese
100g ricotta cheese
1/4 cup grated mozzarella cheese
1 egg, lightly beaten
White pepper to taste
15 sheets filo pastry
2 tablespoons extra virgin Olive Oil
2 tablespoons butter, melted
Preparation time:35 minutes
Cooking time:20 minutes
Serves 4-6
- Preheat oven to moderate 180 c. Place feta into medium mixing bowl; mash with a fork. Add ricotta, mozzarella, egg and pepper, mix well.
- Place one sheet of pastry lengthways onto work surface. Brush all over with combined oil and butter. Fold into thirds lengthways.
- Place 1 tablespoon cheese mixture onto corner of pastry strip. Fold this corner over the filling to edge of pastry to form a triangle. Continue to fold until filling is enclosed and end of pastry is reached. Repeat process
with remaining pastry and filling.
- Place triangles onto lightly greased oven tray. Brush with oil and butter mixture. Bake 20 minutes until crisp and golden.
While working keep filo pastry covered with a clean damp cloth to prevent the sheets drying out. Cooked cheese triangles can be frozen for up to 3 months. Reheat before serving.
Finely chopped fresh herbs, such as parsley, dill, thyme, basil or rosemary can be added to this recipe if liked. Sprinkle triangles with 1 tablespoon sesame seeds before cooking.
|
| Back to top
|
|
Dolmades
|
| |
Serve as entree or finger food at parties
Ingredients
250g vine leaves in brine
3/4 cup extra virgin Olive Oil
2 large onions, finely chopped
3/4 cup short-grain rice
6 spring onions, chopped
1/3 cup coarsely chopped fresh dill
1 tablespoon finely chopped fresh mint
Salt and fresh ground black pepper to taste
1 1/2 cups water
1 tablespoon lemon juice
Preparation time: 1 hour + 1 hour standing
Cooking time: 50 minutes
Makes about 35
- Rinse vine leaves in cold water, then soak in warm water 1 hour; drain. Heat 1/2 cup oil in small heavy-based pan. Add onions. Cook over low heat 5 minutes; remove from heat, stand covered for 5 minutes.
- Add rice, spring onions, herbs, salt and pepper to pan; mix well. Lay out a vine leaf, vein-side up.
- Place 3 teaspoons of mixture onto centre of leaf. Fold sides over mixture then roll towards tip of vine leaf. Repeat process with remaining filling and leaves.
- Place five vine leaves over base of medium heavy-based pan. Arrange rolled dolmades into pan in two layers; drizzle with remaining oil. Place on top of the dolmades; cover with water. Bring to boil, reduce heat and simmer, covered, for 45 minutes. Remove plate; drizzle with lemon juice. Serve warm or cold.
Fresh vine leaves can be used in this recipe if available. Use small leaves blanched briefly in boiling water
|
| Back to top
|
|
Stuffed Whole Aubergines
|
| |
Small aubergines filled with spicy tomatoes
Ingredients
3 small aubergines (not slender)
1 tablespoon salt
1/2 cup extra virgin Olive Oil
2 cloves garlic, crushed
3 medium onions, thinly sliced
4 ripe tomatoes, chopped
Salt and freshly ground black pepper to taste
2 tablespoons freshly chopped parsley
2-3 tablespoons lemon juice
1/2 teaspoon sugar
1/3 cup water
Preparation time:15 minutes + 30 minutes standing
Cooking time:1 hour
Serves 6
- Cut stems from aubergines and cut in half lengthways.
Cut a long deep slit into each aubergine half, leaving
1.5cm at each end. Sprinkle aubergine with salt. Place
in bowl of iced water. Stand 30 minutes. Drain, squeeze
dry with paper towels.
- Heat half the oil in frying pan. Add garlice and onions.
Cook over medium heat for 5 minutes or until onions are soft.
In a small bowl combine onions with tomatoes, pepper, and parsley.
Mix well.
- Preheat oven to moderately slow 160 c. Heat remaining oil in pan.
Cook the aubergines over medium heat until lightly browned. Remove
from pan. Place in ovenproof dish. Spoon onion mixture into slits.
Add the combined juice, sugar and water to dish. Cover and bake for
45-50 minutes, basting occasionally with pan juices. To serve, sprinkle with parsley and spoon over cooking juices.
|
| Back to top
|
|
Taramasalata
|
| |
This classic Greek dish is a favourite all over the world.
Ingredients
2 large old potatoes, peeled
120g cod's roe or tarama
1/3 cup lemon juice
2/3 cup extra virgin Olive Oil
2 tablespoons fresh parsley
Preparation time: 20 minutes + 2 hours refrigeration
Cooking time: 20 minutes
Makes 1 1/2 cups
- Cut potatoes into 2cm cubes. Place into small pan; cover
with water. Bring to the boil, reduce heat and simmer; covered
for 15 minutes or until tender. Drain well. Mash potato with a
fork until almost smooth; cool.
- Using electric beaters, beat roe in small mixing bowl on high
speed 2 minutes. Add potato gradually, beating thoroughly after
each addition.
- Add juice and oil gradually, beating thoroughly after each addition.
When all the oil and juice has been added, beat mixture on high speed
5 minutes or until light and fluffy.
4 Refrigerate for 2 hours. Finely chop parsley. Transfer puree to
serving dish; sprinkle with parsley. Serve at room temperature with
bread and olives.
Store dip in an airtight container in refrigerator for up to 1 week.
Bring to room temperature before serving. Serve Taramasalata on bread or
use as a dip with raw vegetables.
|
| Back to top
|
|
Tomato and Brown Lentil Soup
|
| |
Ingredients
1 large onion
1 cup (200g) brown lentils
1/4 cup extra virgin Olive Oil
1 clove garlic
1/4 cup tomato paste
2 small dried chillies
1 bay leaf
1L water
Salt and freshly ground black pepper to taste
Preparation time:10 minutes
Cooking time:40 minutes
Serves 4
- Finely chop onion. Rinse lentils in cold water; drain well.
- Heat oil in a large heavy-based pan. Add onion and garlic,
stir over low heat for 10 minutes.
- Add tomato paste, chillies, bay leaf, lentils and water and
bring to boil. Reduce heat, simmer, covered for 30 minutes or
until lentils are soft.
- Remove chillies and bay leaf; discard. Add pepper to taste.
Serve with crusty bread, garnished with fresh red and green chillies.
This dish can be made up to two days ahead. Store covered in
refrigerator and reheat just before serving.
|
| Back to top
|
|
Tomato Rice Cups
|
| |
Ingredients
8 (1 1/2kg) large ripe tomatoes
1/3 cup extra virgin Olive Oil
3 large onions, finely chopped
2/3 cup short-grain rice
1/4 cup tomato paste
1 cup coarsely chopped continental
parsley
Salt and freshly ground black pepper to taste
1/2 cup water
2 tablespoons extra virgin Olive Oil, extra
Preparation time:30 minutes
Cooking time:1 hour 30 minutes
Serves 4
- Arrange tomatoes on a board, base side up.
Cut bases from tomatoes with a sharp knife; set
tops aside.
Squeeze tomatoes gently to remove excess
seeds; discard seeds. Use a small spoon to scoop out
flesh and remaining seeds from tomato cups; chop flesh finely. Set cups aside.
- Heat oil in heavy-based pan. Add onions, cook over low heat 20 minutes, stirring occasionally. Add rice, stir over low heat 3 minutes. Add chopped tomato and tomato paste.
Bring to boil, reduce heat and simmer, covered, for 7 minutes.
Remove from heat; cool slightly. Stir in parsley and season
with salt and pepper to taste.
- Preheat oven to moderate 180 c. Spoon mixture evenly into tomato cups; use reserved bases to cover filling. Arrange tomatoes in a deep baking dish.
- Pour water into dish. Drizzle oil over tomatoes. Cover dish with foil. Bake for 30 minutes, remove foil and bake for 30 minutes more. Baste with pan juices just before serving.
Serve hot.
|
| Back to top
|
|
Tzatziki
|
| |
Chilled yoghurt dip, highly flavoured with garlic
Ingredients
3 large Lebanese cucumbers, coarsely grated
500g thick natural yoghurt
3 cloves garlic, crushed
1 teaspoon finely chopped fresh dill
1 tablespoon extra virgin Olive Oil
salt and freshly ground black pepper to taste
2 pitta breads
2 tablespoons extra virgin Olive Oil
Preparation time: 15 minutes + 2 hours refridgeration
Cooking time: 20 minutes
Serves 6
- Line a fine strainer with cheesecloth. Spoon cucumber into strainer,
cover with cloth to enclose.
- Press and squeeze firmly to remove the moisture from the cucumber. Place cucumber into mixing bowl.
- Add yoghurt, garlic, dill and oil; mix well. Season to taste. Cover with plastic wrap; refrigerate 2 hours or overnight.
- Preheat oven to moderate 180 c. Cut through centre of pitta breads with sharpe knife. Brush rough side with oil. Cut each round into eight wedges. Bake bread on ungreased tray 20 minutes or until crisp. Serve cool with chilled yoghurt dip
|
|
Delicious snacks and dips, perfect as party food or as starters.