Issue 1
POTATO
ITS NAME.. Ă’
The potato known as "patata" means plant belonging to the family Solanaceae.
It is cultivated for its edible tubers which are rich in starch and are a great nutritious food.
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HISTORY ✕
It is widespread in Greece and is part of the staple diet of the population. In Greece it was brought by Ioannis Kapodistrias. At first it was cultivated on a small scale, experimentally, in Tirintha
It is said that Ioannis Kapodistrias, because of the reluctance of the Greeks to accept the new food ,locked the potatoes in warehouses which deliberately left unattended at night, so that people can steal them thinking they are valuable!
Method
MOUSSAKAS 1.Fry the sliced eggplants and potatoes until browned and set aside on paper towels to drain. 2.In a skillet cooking pan put the 2 spoons of butter and add the grated onion ,the minced meat and salt and pepper to taste. Then after 10min.add the wine ,the tomato sauce ,the spices, the herbs and simmer for 20min. 3.To make the bĂŠchamel sauce ,heat the milk in a saucepan until lukewarm. Melt the rest of the butter in a large skillet. Whisk in the flour until smooth. Gradually put in the hot milk, whisking constantly until it thickens. Season with salt and pepper. You can also add 2 egg yolks lightly beaten.(not necessary) 4. Arrange a layer of potatoes in a greased baking dish. Pour the meat sauce and even out. Add a second layer of eggplants, top with the bĂŠchamel sauce and smooth out with a spatula. 5.Sprinkle with the breadcrumbs and cook in preheated oven at 180-200 C for about 60min. 1 glass of tomato juice Pepper ,Salt Ingredients 2/3cup grated nutmeg 2/3 cup grated cinnamon 650 gr potatoes 2/3 cup grated clove 1300 gr eggplants sliced 2 two bay leaves. 3 1/2 cup milk 1 cup grated cheese 1 cup flour 2 tablespoons breadcrumbs 2 egg yolks lightly beaten 4 spoons butter 1 kg minced beef 1 large onion, grated 3/4 glass of white wine
Patatokeftedes
Ingredients: 1 kg potatoes 1 onion,4 tablespoons dried mint 3 tablespoons chopped parsley, 3-4 eggs 4 tablespoons olive oil ,salt, pepper, a little cinnamon flour as getting ,oil for frying
Method
: Boil the potatoes in their skins. Then peel them while warm and mash them with a fork to make a potato purĂŠe. Empty the mixture in a large bowl and add all ingredients except flour. Knead well and then add the flour little by little, just to make a dough good enough to shape the potato balls. Dredge with flour and mold small balls using a spoon. Fry in hot oil until golden brown.
BREAD
Its name… The word bread – psomi in Greek – comes from the word psomio, psomos which means a piece of bread. The word is frequently mentioned in Homer’s Odyssey, as well as by Xenofon and in Rhetoric of Aristotle. Ιn Ancient Greek Language bread was called ‘artos’.
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HISTORY It is out of our knowledge when, where or why bread became a part of our diet. It is said that bread made its first appearance about 6-7 thousands years ago. As the years were passing by, bread and bakeries were getting improved more and more by the Greeks.
With the addition of spices more kinds of bread were arisen as a result the Greeks reached the point of making over 72 kinds of bread.
BREAD Method : Dissolve sugar and yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup warm water, flour, and salt to yeast mixture; stir until a soft dough forms. Turn out onto a floured surface. Knead dough until becoming smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85째), free from drafts, 45 minutes or until doubled in size. Uncover dough; punch dough down. Cover and let rest 10 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Ingredients : Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size. Preheat oven to 425째. Uncover dough; gently brush with egg., Bake at 425째 for 12 minutes. Reduce oven temperature to 350째 (do not remove bread from oven); bake an additional 15 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack. .
1 teaspoon sugar 1 package dry yeast 1 1/4 cups warm water 3 cups all-purpose flour 1 1/4 teaspoons salt Cooking spray 1 large egg, lightly beaten
Raisin bread
Ingredients : 1cup (250ml) warm water 2 teaspoons dried yeast 1 tablespoon sugar ¼ cup sugar 1 ½ cup (225g) plain flour 1 cup whole meal flour 2 spoons mixed spice (cinnamon, clοve) 1 teaspoon salt 1 cup raisins 1 egg yolk 1 tablespoon milk
Method •Put water, yeast and 1 tablespoon sugar in a jug and set aside for five minutes until frothy. •Put the plain and whole meal flours, mixed spice, salt and remaining sugar in a bowl and make a well in the centre.
•. Put the yeast mixture into the well and stir to combine. Knead for 10-15 minutes on a lightly floured surface until dough is smooth and elastic. • Cover the dough with a plastic wrap and set aside in a warm, draught –free place for 1 hour until dough doubles in size. •Then add the raisins and mixed spice. Knead for 5 minutes until the raisins are well distributed through the dough. •Preheat the oven to 220 C. Place the dough in a buttered loaf pan and set it aside loosely covered with plastic wrap until doubles in size. •Combine egg yolk and milk and brush evenly over the top of the dough. Bake in preheated oven for 10min.Reduce temperature 180o and bake for a further 20min.
GARLIC
ITS NAME.. Ò
The word garlic comes from Old English garleac , meaning "spear leek.“ Dating back over 6,000 years, it is native to Central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe.
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HISTORY ✕ ✕
Surprisingly, garlic was frowned upon by foodie snobs in the United States until the first quarter of the twentieth century, being found almost exclusively in ethnic dishes in working-class neighborhoods.
But, by 1940,America had embraced garlic, finally recognizing its value as not only a minor seasoning, but as a major ingredient in recipes.
GARLIC BREAD 1.Preheat oven to 350째F. 2.Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes
3. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt. 4. Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.
1 16-ounce loaf of Italian bread or French bread 1/2 cup (1 stick) unsalted butter, softened 2 large cloves of garlic, smashed and minced 1 heaping tablespoon of freshly chopped parsley 1/4 cup freshly grated Parmesan cheese (optional) .
GARLIC SAUCE (skorthalia in Greek)
Ingredients
Method
4 large potatoes
Peel the potatoes and boil in a little water.
3-6 cloves of garlic
Peel the cloves and put them in multi along with
1 lemon juice
salt and half of the lemon juice.
1/4 teaspoon of salt
Mash it and if the garlic does not melt do not worry.
olive oil (about one glass
Continue pouring in multi 1 potato and 3 tablespoons
of wine)
water and 1 oil. Mash and empty the mixture into a
bowl and drop the remaining potatoes one by one in the same manner. Taste and add lemon or oil. If your mixture is more fluid than you like wait a while for the garlic to cool and you will see that it has tightened.
CABBAGE
CABBAGE (LACHANO IN GREEK) Ò
Its Greek name is the same with the ancient Greek name of lachanon which originates from the verb ‘’lacheno’’ that in ancient Greek meant ‘’dig’’. Its Latin name is Brassica oleracea.
HISTORY It’s difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC. By the Middle Ages, it had become a prominent part of European cuisine.
The Ancient Greeks had some varieties of cabbage as mentioned by Theophrastus although whether they were more closely related to today’s cabbage or to one of the other Brassicacrops is unknown. The headed cabbage variety was known to Greeks as krambe.
COLESLOW Method 1.In a large bowl we add all our vegetables cut in the form mentioned below and mix well. 2. We add the vinegar, salt, red pepper and olive oil . 3. We mix the vegetables well so that the dressing soaks them 4.At this stage we can either serve it directly or put it in the fridge covered with some food transparent plastic wrap and serve it after a few hours, or even the next day.
Ingredients •1/2 head of white medium sized chopped cabbage •2 large carrots grated in fine grater •a handful of celery leaves or half a bunch of chopped parsley
•2 cloves of garlic or 1 large onion in fine grater •Two horn peppers or 1 large green cut into thin sticks • white vinegar (half of a coffee cup ) •Salt •2 tsp of red sweet pepper •½ cup olive oil
CABBAGE STEW
Ingredients • 1 White cabbage of medium size • 2 onions of medium size • ½ cup of tea olive oil • 1 can of chopped tomatoes • 2 tablespoons of tomato paste • Salt • ½ teaspoon of pepper • Red hot chili peppers(optional) • water
Method In a saucepan or skillet we sauté olive oil and onions. We cut the thick piece at the bottom of the cabbage and throw it away. We cut the cabbage in four pieces, wash and separate the leaves. We put them in the saucepan with the onions and mix gently until we see the cabbage withered. We add the chopped tomatoes, salt, pepper, tomato paste, red peppers and some water. We cook it for 30-40 minutes and if we use a skillet for 15-20 minutes.
HONEY
HONEY (MELI IN GREEK) Ă’
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Its Greek name is the same as the ancient one. It is sweet food made by bees(melisses) using nectar from flowers. The variety produced by bees is the most commonly referred to.
HISTORY Honey collection is an ancient activity. Humans apparently began hunting for honey at least 8,000 years ago, as evidenced by a cave painting in Valencia, Spain .The painting is a Mesolithic rock painting, showing two honey-hunters collecting honey and honeycomb from a wild bee nest.
Greece’s honey history is interesting, and it is no wonder that Greek honey is referred to even today as ” The nectar of The Gods”. Ancient history shows that the Greek people used honey not only as a food, but as a source to ensure good health as well as to treat many health problems. It was Hippocrates “The father of medicine” (Hippocrates was a Greek physician 370 BC -460 BC) that stated: “Honey and pollen cause warmth, clean sores and ulcers, soften hard ulcers of lips, heal carbuncles and running sores.”
HONEY BALLS (LOUKOUMADES) Dissolve the yeast in 400ml of warm water. Stir a handful of flour into the water. Add sugar and salt. Let the mixture rest for 30minutes at a warm spot. Stir the remaining flour and the puree into the water – yeast mix. Let it rest again for 90 minutes. For the syrup: Heat the honey in a pot and add the cinnamon. •1 packet (7 g/2¼ oz) active dry If the mixture gets too thick add some water. yeast •1 tbsp sugar •2 cups warm water • Heat the oil. Plunge the dough with a •3 cups plain flour teaspoon into the oil using a second •¼ tsp salt teaspoon as a scoop. •⅛ tsp nutmeg, freshly ground • Let the puffs fry at medium heat until they •1 tsp vanilla extract are golden. Make sure the oil is not too hot. vegetable oil They should be baked throughout. •Topping honey • Drain them on kitchen paper, then transfer ground cinnamon, to taste onto the serving plate. Pour the honey sauce over them. Serve while still hot.
HONEY CAKE
Method :
Ingredients: •1 cup all-purpose flour •1 1/2 teaspoons baking powder •1 teaspoon orange zest •3/4 cup butter • 1/4 teaspoon salt •1/2 teaspoon ground cinnamon •3/4 cup white sugar •3 eggs •1/4 cup milk •1 cup chopped walnuts •3/4 cup water •1 teaspoon lemon juice •1 cup white sugar •1 cup honey
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake. For the Honey Syrup: In a saucepan, combine honey,1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.
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KAN THANASIS SERETIS STAVROYLA REKKA
VASIA AGGANI EVI VAVOUDI KATERINA BRILAKI HARA PAPAIOSIF
MARIANNA KANETSI ELENA DIMOU KATERINA PANAGIOTOPOYLOY ANASTASIA SOYNI ATHINA GIANNAKAKOU MARGARITA KATRANI ZOE GAVRIDOU STELLA KOLYVAKI