Greek Wine, Food and Recipes

Tomatos and Green Peppers with Minced Meat Stuffing

'GEMISTA me KIMA'

6 medium tomatos

6 medium green peppers

1 1/2 cup olive oil

1 medium onion, finely chopped

500 gr (17.6 oz) minced beef

1/2 cup rice

Parsley, finely chopped

Salt, pepper

Rusk crumbs

2 cups tomato juice

Wash the tomatos and peppers.

Cut a thin slice off stem ends. Hollow out interiors.

Keep tomato pulp. Puree in blender.

Heat 1/2 cup olive oil.

Saute onion and minced beef.

Add tomato pulp, rice, parsley, salt & pepper. Simmer.

Stuff tomatos & peppers. Put lids back on them.

Arrange in baking pan,

pour the rest of oil & tomato juice over them.

Sprinkle with crumbs.

Bake at moderate heat for 1 hour.

Here we are enjoying a wonderful dish of stuffed tomatos.

And here we are having fried zucchini (courgettes).....

Fresh baked bread and tzatziki...

And, of course, Greek wine.....

TZATZIKI

Yoghurt, Cucumber and Garlic Dip

2 cups full fat yoghurt

1 medium cucumber

4 cloves of garlic, mashed to a paste

2 TBS olive oil

Sea Salt

Pinch of pepper, fresh ground

A little vinegar

Fresh dillweed, finely chopped

A few ripe olives

Grate peeled cucumber on coarse grater.

Press out as much liquid as possible.

Mix cucumber with rest of ingredients.

Garnish with olives.

This is so good eaten as a dip on fresh hot bread.

One of our favorite Greek dishes....

MOUSSAKAS

3 large aubergines (purple eggplant)

1 kg (2.2 lb) potatos

1 onion, finely chopped

1 kg (2.2lb) minced beef

1/2 cup white wine

1/2 cup olive oil

2 medium ripe tomatos

Parsley, finely chopped

Sea salt, pepper

Olive oil for frying

Becahmel sauce

Wrap eggplant in foil & bake until soft.

Wash, peel, slice and slightly fry potatos.

Heat oil and saute onion with minced beef.

Add wine & tomatos (peeled and put through food mill).

Add parsley, salt, pepper and let meat mixture simmer 15 minutes.

Arrange potatos in bottom of baking pan...

Salt them and pour meat sauce over them.

Cover with sliced eggplants....salt.

Top with a layer of Bechamel sauce.

Bake in moderate oven 30 to 40 minutes.

Sprinkle grated cheese on top before serving.

BECHAMEL SAUCE

4 cups hot milk

8 TBS flour

3 TBS butter

Salt, pepper

Pinch of nutmeg

Melt butter in small pot, add flour & stir well with wooden spoon.

Turn heat on low..add hot milk, little by little.

Stir constantly to keep flour from lumping.

Let sauce thicken..stirring constantly.

Add salt, pepper & nutmeg.

When sauce has thickened, remove from heat...

Gradually stir in two beaten eggs.

1/2 to 1 cup grated cheese (kasseri or kefalotiri) can be added at the end.

Papa certainly enjoyed the grilled lamb chops and pork chops

GRILLED LAMB CHOPS

'PAIDAKIA ARNISSIA SCHARAS'

Lamb chops

Oregano

Salt, pepper

1/2 cup olive oil

Lemon wedges

Wash chops. Sprinkle oregano, salt & pepper over them.

Lightly brush with olive oil.

Place on hot grill.

One of my very favorite dishes was the baked spaghetti.

MAKARONIA FOURNOU

500 gr (17.6 oz) thick spaghetti

1 cup ham, finely chopped (optional)

2-3 cups Bechamel sauce

1 cup kefalogavriera cheese, grated

Boil pasta in salted water and drain.

Place in a deep baking dish. (Mine had been chopped in 1 inch pieces)

Add ham, bechamel sauce and most of the cheese.

Stir and mix.

Sprinkle the rest of the cheese over top.

Bake for 20 to 30 minutes.

This is SOO delicious!!

The Greek cheese gives it a very different & unique flavor.

Unlike anything I've ever tasted.

Happy Eating!

Blessings

*****Yaya*****