Street food, snack, meze or something to enjoy at any moment is Tiropita!
A very delicious cheese pie, made with Feta cheese and eggs, something between a pie and a Soufflé!
Warm or cold, with coffee tea beer or wine it is absolutely delicious!
Every country has their own street food!
When in a different country make it a point to have the street food of the area, paying special attention to the way the food is cooked and how clean everything is!
This is a very important detail if you don’t want to get sick!
Ask many questions and never assume!
I remember in one of our vacations to Colombia I was ready to get a piece from a cluster hanging from a tree thinking it was cheese, thank god someone asked me if I knew what that was, I said cheese and he said with a smile, Iguana eggs!
Needless to say, I went no further!
In Greece, they have so many to choose from, but the most famous and delicious is the Souvlaki!
Tiropita, spanakopita, koulouri and so much more are available and it is clean food! Delicious food and very inexpensive!
Here is my recipe for a very delicious Tiropita!
You will need:
500 gr. Phyllo
2 cups Feta cheese crumbled
1 cup milk
Oil for oiling in between the phyllo
Here is what you do:
In a bowl mix the crumbled Feta cheese with 3 of the eggs and ½ cup milk, add the pepper.
Oil a rectangle Pyrex pan
Start layering the phyllo one by one oiling each and every phyllo.Use ½ off the phyllo on the bottom and then pour the feta mixture.
Continue the layering the same way until there is no more phyllo.
Score the Tiropita with a sharp knife.
In a little bowl add the other 3 eggs and the rest of the milk and mix well.
Pour this mixture on the top of your scored tiropita and make sure it covers all the area.
Sprinkle a little grated parmesan on top and bake at 350 for about 20-25 minutes.
You want your tiropita to have a nice golden color.
Pork loin recipe for 4 people!
Pork loin, a fabulous piece of meat that is so delicious and easy to make!
There are many ways to cook Pork loin, and it always comes out delicious.
Cooking it has to be precise because it has no fat and no bone, therefore it requires attention, overcook it and it becomes hard.
I love to marinate it, and then BBQ for a few minutes on each side.
BBQ the whole thing and cut it after, this way it remains nice and juicy.
But today this recipe is one of my favorites, a crowd pleaser, and the kids love it this way!
It has a little more work but the end result is phenomenal!
Here is what you will need!
2 Pork loins, cut in about 2” pieces, remove the silver lining with a sharp knife.
Place meat in a bowl and season meat well with, salt, pepper, garlic salt. Paprika, oregano a touch of sugar, a little olive oil, one onion sliced and a little balsamic vinegar.
Mix well and refrigerate for a few hours.
For the breading, you will need,
2 cups plain bread crumbs and you will use all the dry seasonings you used for the meat + 1 cup chopped almonds. Be generous with your seasonings!
2 eggs lightly beaten
You will dip the meat in the egg mixture and then in the breadcrumb mixture, and fry in vegetable oil until nice and golden turning only once!
This is an amazing recipe, and I hope you like it, for sure a keeper!
You can serve a nice salad and some pasta or rice with it and you have a complete meal!
A meal to please the gods!
A traditional Greek dessert.A winter dessert with a nice syrup, great with a cup of coffee or tea!
I had a problem with it in the past! I never liked the strong flavor of baking soda used.I would never make it just because of that.
Well if you don’t like something and you can do something about it, just go ahead and make the change!
Replacing the soda with baking powder and a touch of baking soda works so much better for me!
Now I don’t feel the strong scent of the soda and I like Karidopita again.
You can serve it with ice cream or a dollop of whipped cream and it’s delicious.
Here is what you will need for the amazing Karidopita,
1½ cups flour
2 tbsp Semolina
½ cup sugar
½ tsp cinnamon
½ tsp cloves
¼ cup brandy
½ cup oil
Juice of 1/2 lemon
½ tsp soda
½ tsp baking powder
½ cup milk
1 cup walnuts
For the syrup
1½ cups water
1 cup sugar
1 tbsp honey
1 tbsp of lemon juice
1 cinnamon stick
Boil all ingredients together for 6-7 min. Let cool for a few min and add slowly over the cool karidopita.
Here is how to make the cake
With your mixer beat egg whites until nice and thick,
In an another bowl beat together the egg yolks and sugar, beat for about 10 min or until nice and fluffy. To this mixture we add slowly the oil with the juice of the lemon, slowly adding the milk, dissolve the soda in the brandy and add to the mixture.
Add the dry ingredients, and last we add the egg whites by folding them gently into the mixture with a spatula!
Bake the Karidopita in a preheated oven at 350 for about 40-45 min. Just remember to score the Karidopita and always add warm syrup to cool cake slowly, not all at once, the cake will become muddy if we are not careful. Give it time to absorb all the syrup!
Just remember to score the Karidopita before adding the syrup and always add warm syrup to cool cake slowly, not all at once, the cake will become muddy if we are not careful.
Give it time to absorb all the syrup! And it will!
Clams and all kinds of seafood, Or according to the French the Fruit of the sea “fruit de Mer”I love!
If you have the pleasure of living close to the sea you know what I’m talking about!
Fresh seafood with a little Ouzo or a nice glass of white wine and it’s perfection!
I can enjoy the moment by myself, this way I can take it all in and sometimes this is all you need! Very therapeutic indeed!
Other times a good friend will enhance the moment no dought!
Here is my recipe for a delightful dish of seafood!
You will need!
3 dozen small hard-shelled clams-scrubbed well, this recipe is for 2
¼ cup olive oil
1 onion sliced
2 cloves garlic
½ cup chopped parsley
½ cup red wine
½ cup prepared tomato sauce
¼ cup water
Salt, pepper and a touch of sugar
½ cup feta crumbs
Here is what to do
In a heavy pan with cover, add the oil and sauté onion and garlic until transparent.
Deglaze with the wine, add the rest of the ingredients and simmer for 3-4 minutes.
At this point add the clams and cover.
Heat has to be moderately high, cook for 7 minutes or until clams are open.
They will open with the steam
Discard any that did not open after 7 minutes, they are not eatable and will never open!
Place them on a platter, and keep them warm. Make sure the sauce is nice and thick, if not, cook a few more minutes and pour over clams!
Serve with nice bread, because the sauce is delicious…
The fish that we have with the recipe is a slice of white fish with the skin, and we make sure that our fish is patted dry, seasoned with salt and pepper and fried in olive oil until skin is nice and crisp.
You can use, bass, grouper, snapper to name a few, and these are great for frying and searing.