Welcome to my Kozy Kitchen

SALATA  HORIATIKI  (Village-style Greek Salad)

PATATOSALADA  (Potato Salad)
Serves 4-8 people

TARAMOSALATA  (Cod's Roe Dip)
Serves 6-8 people

Ingredients: 110g/4oz ready prepared cod's roe 1 small onion, finely chopped 2 cloves of garlic, finely chopped 75ml/3fl oz fresh lemon juice (about 2 lemons) 275ml/10fl oz corn oil 175g/6oz stale crust less bread, soaked in cold water For Garnishing: Chopped parsley A black olive

Method: Put the cod's roe, onion, garlic and lemon juice  into a food blender and mix until well blended. Then poor into a food mixer and begin to add the oil, a little at a time, mixing well after each addition. Finally, squeeze the bread to release the water  and add to the mixture. Continue mixing until thickened and smooth. Poor into a serving dish, sprinkle over some chopped parsley, and place the olive in the center.  Serve with warmed pitta bread.

TALATTOURI  (Cucumber and Yogurt Dip)
Serves 4-5 people

TAHINOSALATA  (Tahini Dip)
Serves 5-6 people

Main Meal
YEMISTA  (Stuffed Vegetables)
Serves 6 people

Ingredients: 2 aubergines (eggplant) 3 courgettes (vegetable marrow) 3 tomatoes 2 green peppers 3 onions 1/2 cup/100ml/ 3 1/2fl oz corn oil 350g/12oz minced beef 350g/12oz minced pork 400g/14oz tin of chopped tomatoes 1 heaped tablespoon tomato puree 1/2 cup/ 75g/ 3oz  long-grain white rice, rinsed 1 cup finely chopped parsley juice of 1 lemon 1 level teaspoon ground cinnamon 1/4 level teaspoon ground cloves 1/2cup/ 100 ml/ 3 1/2fl oz hot water salt and freshly-ground black pepper An oven-proof baking dish

Method: Start by preparing the vegetables to be stuffed. Reserve all the fleshy middles of the vegetables and the tops of the tomatoes and peppers. Peel the aubergines, halve(width-ways) and  scoop out the fleshy middles. Place the aubergines in cold, salted water until required. Next, halve the courgettes width ways and again scoop out the middles, leaving one  end closed. Slice off  the tops of the tomatoes and scoop  out the pulp. Slice off the stalks of the peppers and remove  and discard the core and the seeds. To prepare the onions, peel and cut a thin wedge from the  top of the onion to the base. Next heat the oil in a frying  pan and quickly brown the whole onions. As you do this the outer layer of the onions will begin to separate.  Remove from the pan and carefully peel off  the outer  layer from each onion. Return the onions to the pan  and repeat this process twice until you have three layers  from each onion. Reserve the middles of the onions. Lightly brown the courgette, peppers and aubergines.  Chop the middles of the onions and reserve half. Lightly  brown half of the chopped onions. Next, add the mince  and fry until browned. Then add the tomatoes, tomato  puree and the reserved tomato pulp and heat through.  Switch off the heat and stir in the rice, followed by half of the reserved  aubergine/courgette middles, the remaining chopped onion, parsley, lemon juice, cinnamon, cloves  and a seasoning of salt and pepper. Stir well to combine  all the ingredients. Pre-heat oven to Gas 6/400°F/200°C. Lightly salt the  vegetables to be stuffed. Spoon the prepared mixture into  the peppers, aubergines, courgettes and tomatoes and replace the lids of the tomatoes and peppers. Take a little  of the reserved vegetable flesh and use it close the  aubergines and courgettes. Open the onions, as far as  possible, fill with the mixture and roll to close. Place  all the vegetables into an oven-proof dish and pour over  the hot water. Bake in the oven for 20 minutes. Then  cover with foil and reduce temperature to Gas 4/  350°F/180°C and continue baking for approximately  1 hour or until tender. Serve with a salad or as an accompaniment to meat  dishes. Can be prepared in advance and baked in the  oven when required. For vegetarians, replace the  meat with chopped mushrooms.

AFELIA  (Pork with coriander)
Serves 6 people

Ingredients: 1/2 cup/100ml/3 1/2fl oz corn oil 1.5kg/3 1/2 lb belly of pork, cut into 2.5cm/1" pieces 1 1/2 cups/275ml/10fl oz water 2 level dessertspoons coriander seeds, crushed 1 level teaspoon ground cinnamon 1/4 level teaspoon ground cloves 1 level teaspoon ground black pepper 1 cup/200ml/7fl oz dry red wine 65ml/2 1/2fl oz malt vinegar salt

Method: Begin by heating the oil in a large saucepan. Add the pieces  of pork followed by a third of the water. When the liquid had bubbled, reduce heat to a low-medium flame and cook for  about 30 minutes (uncovered) or until the meat eventually browns. Stir occasionally to prevent sticking. Next add the coriander seeds, cinnamon, cloves, pepper  and some salt. Give it a stir, then turn the heat up and  carefully pour in the wine and vinegar. Cover with a lid  and heat through for a couple of minutes. Stir again  and pour in the remaining water. Bring to simmering point, replace the lid and cook  gently for a further 20 minutes or until tender and the  liquid has reduced. Serve with saute' potatoes or pourgouri pilaf and  a Greek salad. This dish is  one of our favorites and keeps well in the refrigerator for up to one week. Re-heat very gently. If liked, potatoes can be added to this dish. When the meat  has browned, remove from the pan and then brown 900g/2lb small new potatoes. Replace the meat and continue as above.

KEFTETHES (Meatballs)
Serves 6 people

Ingredients: 900g/2lb potatoes, finely grated 450g/ 1lb minced pork 450g/1lb minced beef 1 large onion, finely chopped 2 cups/110g/4oz fresh breadcrumbs 1 cup finely chopped parsley 4 large eggs, lightly beaten 1/2 cup/100ml/3 1/2fl oz milk 1 level teaspoon ground cinnamon 1/2 level teaspoon ground cloves 1 level tablespoon dried mint salt and freshly-ground black pepper Oil, for frying

Method: First, place the grated potato in a nylon sieve to allow  the water to drain through. Then, tip it into a large  mixing bowl and add the remaining ingredients.  With your hands, mix everything together  until thoroughly combined. Take a tablespoon of the mixture and shape it into an  oval patty about 5cm/2" long and 2cm/ 3/4 thick  (or you can make round balls). Continue until all  the mixture has been used. Shallow fry the keftethes in hot oil for 10-15 minutes, turning them frequently. Serve with fried potatoes and a salad. Keftethes are delicious warm or cold and are ideal  for parties, picnics, outings. Everyone loves them especially children!

SOUVLAKIA (Kebabs)
Serves 6 people

Ingredients: 1.35kg/3lb lean pork, cubed (or lamb/chicken) Salt For Serving: Warmed pitta bread Chopped tomato Chopped cucumber Chopped onion Chopped parsley Wedges of lemon Pickled chili peppers (optional)

Method: Thread the cubed meat onto skewers and season with some salt. When the charcoals are ready, barbecue the meat for about 20 minutes or until the kebabs are nicely browned and cooked through. Serve immediately in pockets of warmed pitta bread with chopped tomato, cucumber, onion, parsley and a wedge of lemon. Delicious!! Alternatively, sprinkle the meat with dried  oregano and squeeze over some lemon before  cooking. Or, marinate the meat for a few hours in lemon juice, some oil and oregano and use to baste the meat during cooking.

The next site contains main dishes recepies
 including the famous Greek Moussaka and Koubebia (stuffed vine leaves)
 

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Credit
Midi Composition  "Birdies" from... Midi Go Round Carousel Tunes
Kozy Kitchen by Swt MeloDe