Recipes



Horiatiki Salad (Country Style)

 

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2 large tomatoes
2 cucumbers
Some feta or mizithra cheese
2-3 small rusks
2-3 small, fresh green peppers
2 medium sized onions
Olives
1 cup Vlatos Premium Organic Extra Virgin Olive Oil
Vlatos Mediterranean Sea Salt to taste
Oregano to taste

In a large bowl cut the tomatoes, onions and the cucumbers into slices, crumble the rusks and chop the peppers. Season with salt, pour the Vlatos Premium Organic Extra Virgin Olive Oil and mix well. Top with the cheese, the olives, and sprinkle with oregano.
Enjoy my favorite salad!


Melomakarona

 

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7 cups (1kg) flour
1/2 cup sugar
2 cups Vlatos Premium Organic Olive Oil
1 orange, zest of.
1 cup beer
1/2 tsp baking powder, in flour
2 oz Metaxa, or cognac
1/2 tsp baking soda
1 tbsp cinnamon
1 tbsp cloves

Syrup:

2 cups sugar
2 cups water
1 cup honey
lemon juice
In a mixing bowl, add oil & sugar, beat until sugar dissolves. In separate bowl, combine all dry ingredients. Add Metaxa and beer to oil mixture. Make a well in center with dry ingredients and pour in wet ingredients. Combine all ingredients. Mixture is ready when wet, soft but dry enough to stick together.
With your hands, make egg shaped pieces and place on oiled sheet.
Bake in 350 F, for 20-25 min.
Bake until golden. Cool completely.
While baking, prepare syrup.
In small saucepan, add 2 cups water, honey and sugar and boil for 10 min, stirring often. Add lemon juice to keep mixture liquefied.
In order to properly sauce the cookies, the cookies must be cold while the sauce is warm.
Dip them in syrup completely for a minimum of 15 seconds and if desired, sprinkle with crushed walnuts.


Boureki

 

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Pastry Sheets:
1/2kg all-purpose flour
3 tbsp olive oil
1/2 teaspoon salt
1 glass lukewarm water OR use prepared phyllo sheets
Mixture :
1 & 1/2 kg potatoes cut in thin slices
1 & 1/2 kg courgette cut in thin slices
I bunch of mint
1 glass all-purpose flour
1 kg mizithra (Cretan sour cream cheese)
200 g grated soft mild white cheddar cheese
1 cup Vlatos Premium Organic Extra Virgin Olive Oil
1 glass of milk
2 eggs
4 tbsp whipping cream
Sesame to dredge
Salt and pepper
Prepare the pastry sheets. Add the water, olive oil, and salt to the flour and knead well. Cover the dough and leave to rest for approx. 30 min. Split the dough into 2 pieces and roll into two medium Pastry sheets. Lay one sheet into a large oiled baking pan. Place potatoes, courgette, and mizithra in pan, creating layers. Put salt, pepper, some mint, some flour and soft cheese. Beat eggs with milk and whipping cream and pour mixture over layers. Pour some olive oil. Cover with other pastry sheet and dredge with sesame. Cut into square pieces and bake for 1 – 1 & 1/4 hour in moderate oven, at 180 degrees Celsius.


Stuffed Courgette Flowers

 

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20 courgette flowers (zucchini flowers)
1 cup rice
1 large tomato, grated
1 large onion, finely chopped
Mint, fennel, dill, parsley, chopped
1/2 cup Vlatos Organic Extra Virgin Olive Oil for the mixture
1/2 Vlatos Organic Extra Virgin Olive Oil for cooking
Juice from half a lemon
A pinch of cumin
Salt & pepper
Carefully open the flowers and remove the pistils. Wash them, and leave them “standing” in a bowl to dry off completely. In a bowl, combine rice, onion, tomato, parsley, mint, fennel, dill, salt, pepper, and cumin. Add olive oil and mix ingredients by hand. Take flowers one by one and stuff a teaspoon of the mixture into them. Fold the ends of the flowers and put them into a flat pot. Pour 1/2 cup of olive oil, lemon, and 1/2 cup water over the flowers. Bake for 1 hour at 400 F.