Post Tagged with: "Parsley"

Stuffed vegetables

Stuffed vegetables with whole grain rice, raisins and orange zest

Serves/Yields: 4 - 6 persons

Time: 2 - 2,5 hours

Difficulty: High

Season: Summer/Autumn

Greek: Yemista me anapoflioto rizi, stafides kai xysma portokaliou

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Eggplants in oil and tomato sauce

Eggplants in oil and tomato sauce

Serves/Yields: 4 persons

Difficulty: Easy

Season: Summer

Greek: Melitzanes sti katsarola me tomata

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Marinated little fish

Marinated little fish

Time: 6 hours

Difficulty: Medium

Season: All seasons

Greek: Gavros marinatos

From Thalia Tsichlakis, AB magazine, Summer 2004. AB is the largest supermarket store in Greece.
This is a great appetizer. The success of the marinated fish lies on the freshness of the ingredients you use for marinating it. Another popular way to marinate little fish is to use vinegar instead of lemon.

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Stuffed squid

Stuffed squid

Serves/Yields: 3 - 4 persons

Season: Spring/Summer/Autumn/Winter

Greek: Yemisto kalamari

If any of the stuffing has been left, cook until rice is cooked and use it to garnish the squid.  

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Greek salad

Greek salad (2)

Serves/Yields: 4 persons

Time: 15 minutes

Difficulty: Easy

Season: Autumn/Winter

Greek: Horiatiki salata

This is a recipe by a famous greek chef, Elias Mamalakis, who is now days very popular to the greek public not
only for his recipes but also for his spirit. Elias Mamalakis the last years is presenting his ideas for nice,
easy and quick recipes on the Greek TV.

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Stuffed vineleaves with rice and meat

Stuffed vineleaves with rice and meat

Difficulty: High

Season: All seasons

Greek: dolmades (yaprakia) me kima

Dolmades is an appetizer delicacy wrapped in vine leaves (this recipe was transcribed by somebody observing their old grandma do it the traditional way)

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Green Beans in Tomato Sauce

Green Beans in Tomato Sauce

Serves/Yields: 6 persons

Season: Summer/Autumn

Greek: Fasolakia

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Boiled Octopus

Boiled Octopus

Serves/Yields: 4 persons

Season: Summer/Autumn

Greek: Htapothi Vrasto

Recipe is from Chrissa Paradissis book “Greek Cookery”.

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