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LIGHT AND REFRESHING!!
Tzatziki
Soupa Avgolemona
Moussaka
Dolmas
Tzatziki
Prep time 20minutes
Hung yoghurt 100gms
Olive oil 15ml
Vinegar 5ml
Garlic
(finely chopped) 2 cloves
Sour cream 50ml
Cucumber 125gms
Dill leaves 5gms
Salt to
taste
Peppercorns
(crushed) 4nos
Method:
Combine
olive oil, vinegar, garlic, salt and pepper in a bowl. Mix until well combined.
Using a whisk, blend the yoghurt with the sour cream. Add the olive oil mixture
and mix well. Finally, add the finely diced cucumber and chopped fresh dil.
Chill for at least 2 hours before serving.
Tips:
- If tzatziki
is slightly runny, add in 2tbspn of fresh bread crumbs.
- It’s
advisable to hang yoghurt overnight.
Soupa Avgolemona
Prep time 25minutes
Chicken
stock 800ml
Rice 20gms
Eggs 1nos
Lemon 1nos
Seasoning to taste
Garnish:
Freshly
ground black pepper 6-8nos
Thinly
sliced lemon 4pcs
Method:
Boil chicken
stock. Add rice and simmer until rice is cooked. Beat the eggs until fluffy.
Add lemon juice, beating until combined. Add ¼ of stock mixture to egg mixture
in a constant slow stream while continuing to beat with a whisk. Add 1/4th
more stock to the eggs and then return entire egg mixture back to the remaining
broth in the stock pot. When reheating, do not re-boil, heat slowly until very
warm or the eggs may curdle.
Tips:
- After adding
the egg, do not boil the soup, the egg will coagulate.
Moussaka
Prep time 2hours
Brinjals
(small sized) 4nos
Potatoes 250gms
Beef mince 300gms
Chopped
onions 1nos
Garlic
(finely chopped) 4-6
cloves
Chopped
parsley 20gms
Ground
cinnamon 1stick
Tomato
concasse 200gms
Sugar 5gms
Egg white 1no
Oil to
shallow fry
Salt and
pepper to
taste
Bread crumbs 30gms
Cheese 40gms
BECHAMEL SAUCE-
Butter 10gms
Refined
flour 10gms
Milk 300ml
Nutmeg a
pinch
Method:
Slice
brinjals into ¼ in slices. Place in a colander and salt them. Leave for 15-20
minutes. Squeeze out the excess of moisture. Dip brinjals in the beaten egg
whites and then dredge them in the bread crumbs, coating both sides. Shallow
fry on both the sides till done. Peel, slice the potatoes into ¼” slices. Boil,
drain. In a large saucepan, brown the beef mince until pink colour disappears.
Add onions and sauté for 5 minute. Add garlic, stir for a minute. In a pan, add
in cinnamon, parsley, concasse and sugar. Cook for about 10-15 minutes so that
excess liquid can evaporate. Add to the mince. Lightly grease a large deep
baking pan. Sprinkle the bottom of pan with bread crumbs. Place a layer of
potatoes at the bottom. Top with a layer of egg plant slices. Add meat sauce on
top of brinjals and sprinkle with 1/4th of the grated cheese. Top
with another layer of egg plant slices and sprinkle once again, with 1/4th
of grated cheese. Pour the white sauce over the egg plant and be sure to allow
sauce to fill the sides and corners of the baking pan. Sprinkle with remaining
grated cheese. Bake in a moderate hot oven for about 45 minutes and allow to
cool for 15-20 minutes before slicing and serving.
Tips:
- Beef can be replaced with lamb mince also.
Dolmas
Prep time
Cabbage/wine
leaves 8nos
Raw rice 50gms
Currants 25gms
Onions 50gms
Garlic 5-6cloves
Mint leaves 10gms
Tomatoes 125gms
Bell pepper 25gms
Yellow
capsicum 20gms
Red capsicum 20gms
Seasoning to
taste
Mixed dry
herbs a
pinch
Olive oil 20ml
Stock 100ml
Method:
Wash the cabbage leaves, blanch in salted water, drain and refresh. Wipe with a cloth,
keep aside. Boil rice (draining method). Blanch, deskin and deseed tomatoes,
finely chop and cook for 10 minutes in a pan. Heat olive oil, sauté onion,
garlic, diced capsicum and bell pepper. Add in concasse, mint, herbs, currants
and boiled rice. Add in seasoning. Stuff the leaves with the prepared mixture,
neatly place on a baking tray, add few ladles of stock and braise in the oven
for about 15 minutes. Dish out and serve hot.
Tips:
- Dolmas can
also be prepared using filling of mince meat.
- Dry white
wine may also be added along with the stock.
- After
stuffing the dolmas may be tied up with a thread. The stuffing will not come out.
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