Souzoukakia lightly lemon scented meat balls

* 1/2 kilo minced

* 1 egg

* 1 cup of breadcrumbs

* 1 tablespoon of oregano

* 5-6 coriander dry grain powder

*i onion grated

*2 cloves of garlic minced

* Olive oil

* Juice of 1 lemon

* Salt pepper

* 1 cup water

Method

For the meat balls 

Mix all ingredients and half of the lemon juice shape in to small oblong or round balls. Knead well and conjure the souzoukakia  Place in. A baking tray and drizzle some olive oil and lemon juice over them cook in a hot oven until well browned

Make the lemon sauce

stirring all the ingredients and half of the lemon juice. the familiar shape in a shallow dish (commonly a shallow pan) place in a lightly boiling water 8 tablespoons olive oil and the remaining lemon juice salt and pepper. Cook until sauce has reduced and immediately and slowly add the souzoukakia. Cook in sauce for half an hour on low heat until they are ready and  the lemon sauce has thickened. Served with mashed potatoes, rice and fried potatoes. Enjoy! 

Greek Cabbage rolls

Ingredients:

1 large cabbage

300 gr. minced meat (anything you like, pork or beef

4 small pieces of pork or lamb meat on the bone

1can of dice tomatoes

2tbs of tomato paste

1 Tbs of sweet paprika 

1 onion grated

½ cup rice

2 eggs

1 ½ teaspoons corn flour

Juice of one lemon (it depends how big it is and how sour you like your food)

Two tablespoonfuls olive oil

Two knobs of butter or margarine

Salt and freshly ground pepper

Directions:

Remove the outer wilted leaves of the cabbage. Then start separating the leaves carefully. For this quantity of meat you will need about 20 – 25 leaves, and you will make about the same number of cabbage rolls. It depends on the size of the leaves – if they are large you can cut them in half – and how much of the filling you use for each roll.

Cut off the hard stems of the leaves, wash them and place them on the bottom of your pot. Then place the pork or Lamb pieces over them! This will give a nice stock to the dish. And it will prevent the cabbage rolls from sticking to the pot. Place water in a pot and when it boils place the cabbage leaves about two or three at a time. Leave them in the boiling water for about 1 minute. You want them to be soft enough so that they won’t break when you roll up. Remove them from the water and put them on a plate. Do the same with all the leaves.

Place the minced meat, rice, grated onion, tin tomato, paprika salt and pepper and mix everything well.

Keep the pot with the cabbage stems and meat pieces on the bottom next to you, so that you can place the cabbage rolls in it. Take a cabbage leaf, If it is big you can cut it in half. Remove all tough parts. Lay it on your work surface, and if you want you can trim it so that you have a ‘square’ more or less. Place a teaspoon or a bit more of the filling on the leaf leaving about half an inch of the leaf on the top. Fold the top over the filling. Fold the sides inwards so that you cover the filling as much as possible. Then roll it, and place it in the pot with the open side downwards. Do the same with all the leaves until you use up the filling. Place the little rolls tightly the one next to the other, so that they don’t ‘dance around the pot!

Add the oil and the butter or margarine,the tomato paste and  some salt and pepper and enough water to just cover the rolls. When the water starts boiling, place a plate over them, to keep the rolls down. Reduce the heat to about 2 (out of 6) and let them simmer gently for 1/2 hour. At the end you should have about one to one and a half cups of liquid left.

If you like you do not have to add the egg and lemon sauce if you don't like the the lemons in it! you can enjoy it with out as well. 

For the egg and lemon sauce 

In the meantime dissolve the corn flour in the milk. Squeeze the lemon. Beat the two whole eggs and add the lemon juice, beating gently. Then pour the milk in the egg mixture, beating continuously. Now take spoonfuls of the hot liquid from the pot and add them to the egg mixture, while beating gently. When you have added almost all the liquid, pour everything back into the pot. Shake the pot so that the sauce goes everywhere and turn the heat up a little (to about 4) and let it boil gently for 1 – 2 minutes until the sauce thickens a bit. Taste the sauce and if you wish you can add some more lemon juice or perhaps some salt and pepper.

Pork roast in a slow cooker

1 large piece of pork

2tbs of olive oil

2tbs of dried oregano or (Thribi a greek mountain herb)

Garlic salt

1 cup of hot water

1/4 cup of flour 

 1 small fresh lemon

Salt and black coarse pepper

Method

Unwrap and wash pork meat and dry very well with a paper towel in a large tray add the flour and all the spices and mix very well then rub all the spices with the flour and let it sit in the fridge for a few hours or over night if posable. In a fry pan add the olive oil and let it heat then place pork meat first on the botom side and shear the meat well until it has browned then turn over and seal the top making sure that some of the cracking has firmed on the top. 

Place sheared pork in a slow cooker and add the small glass of hot water and the juice of the lemon making sure to put on the side of the meat and not on top. Taste the gravy and add more salt and pepper and spices to your liking! Try not to have to much liquid in the slow cooker have just enough to stop it from drying out! 

Cover and set slow cooker on low for 6-8 hours. If sauce has not thickened then add 1-2 tablespoon of instant gravy mix! Serve with mash potato and steam veggies of fried chips. Enjoy

Fay's potato salad

5-6 potatoes

2 Lebanese cucumbers sliced

4 sticks of fresh celery chopped 

3 spring onions chopped 

1/4 cup olive oil

1 large lemon

Salt and black coarse pepper

1tbs dried oregano 

Method 

Wash and cut potatoes.

Place potatoes in a pot in salted water and Boil until just done

Drain water and add all other ingredients mix well add salt pepper and the juice of the lemon taste and add more seasoning if needed. 

Orange syrup pie

Ingredients 

corn oil: 1 cup 

Sugar: 1 cup 

baking powder: 1 sachet

vanilla: 2

yoghurt: 1tab of low-fat 250g 

Eggs: 3

orange: zest of 1

Crust: 1packet of   Philo pastry 

For the syrup

Water: 3 cups

Orange: 1, peels and a few drops of juice

Sugar: 2 glasses of water

Method 

In a bowl add all the ingredients except the pastry and mix well until all ingredients are incorporated 

Shred the Philo  into small pieces with your hands,  (after you have thawed and kept at room temperature), and incorporate into the mixture, stirring well. Spread a 35ari pan well with oil and pour the mixture through you prepared.

Bake at 180 ° C until golden brown on top (about 35). Prepare the syrup by boiling together all ingredients and stir until thickened. Allow the cake to cool and then pour the syrup. Allow the cake for 5 minutes so that the syrup to go everywhere and then cut it. Optionally, you can serve it with a ball of ice cream.

Lamb kapamas (Lamb in red wine sauce)

1kg lamb into portions

1/2 cup olive oil

A little flour

1 brown onion diced

2 cloves of garlic diced 

½ cup white wine

2-3 ripe tomatoes or 1tin of diced tomato 

1 tbs of tomato paste

2 tbs of chicken stock powder 

Salt and pepper

Cinnamon wood

4-5 balls of Allspice

Mash the tomatoes  onion and garlic in a food processor.

Wash the pieces of lamb and pat dry.

The salt and pepper and the flour well. 

 In a deep pan, add the olive oil to burn 

and saute the pieces of meat,

until browned on all sides.

 We withdraw meat from the pan and pour into  a hot pot. 

In the same  oil pan, add the wine and after 2 minutes and add minced tomatoes,onion and garlic let it sauté a bit then

Mix salt, pepper, cinnamon and cloves

and allow the sauce to boil for 3-4 minutes.

 Then pour into the hot pot with the meat, 

add a cup of hot water,

lower the heat and let the meat simmer on low for 4-6 hours

until tender and sauce thickens.

 This food was eaten traditionally with pasta, or fried Chips Enjoy! 

Beef youvetsi me kritharaki (Recipe by Sylvia Lambrinidis)

1 kilo stew beef - whole steaks
1 jar raguletto garlic red wine tomato sauce
250 grm krithapaki (manestra)...
1 small oinion sliced thinly
8 balls Allspice 

Bay leaves
1 table spoons cinnamon
4 table spoons olive oil
2 table spoons margarine
Salt pepper
6 cups hot water

Use a pot you can fry and bake in the oven
Heat oven at 180 degrees whilst you prepare pot on the stove
Add olive oil to pot
Add sliced onions and braise
Add meat
Once browned
Add tomato sauce
Stir until heated add water
Once it starts to boil add all the seasoning
Let it cook for 10 mins then add krithapaki (manestra)
Transfer to oven - make sure you bake with a lid to keep moisture in.
Bake for 45 mins let it sit for 10 mins - serve hot