• Image 01
  • Image 02
  • Image 03
  • Image 04

Traditional Greek Phyllo dough-Litsa!

Written by Litsa Bolontzakis. Posted in Miscellaneous, Recipes

Traditional Greek Phyllo dough

This is a treasured recipe among the Greek ladies! Traditional Greek Phyllo dough a well-kept secret because every region of Greece has their own way of making it and they are so proud!

It’s a gift to be able to master the art and it requires time and work, something that the new generation of homemakers are not willing to invest.

The only thing we want is for the making of  Phyllo to continue to exist and to be passed on to the new crop of foodies, and not get lost and become a memory like so many other things have.

So, I would like to encourage you to try and make it at least once and you will realize how easy it is!

Also, mothers, try and teach your daughters and sons how to make it, this way it will survive the test of time!

Start young before they say “I don’t like to cook”

We want them to get involved and learn from your chest of treasured recipes, the ones you know by heart, the ones that there is no recipe, just a little bit of this and a little bit of that!And that is how mothers pass down their recipes to girls of the family!

Traditional Greek Phyllo is delicious, nothing compares!

You will need.

Tiropita- Litsa!

Written by Litsa Bolontzakis. Posted in Meze, Recipes

Tiropita with Feta cheese

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 prepared and how clean everything is! Also look at the person behind the cart, and their hands, how does it feel, inviting, you get a good feeling, then go ahead and have some, otherwise do not play with your vacation time! And your health!

Don’t go with the logic that heat kills all and it is just fine!

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, no, 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!

Delicious lamb or pork and chicken chunks, marinated in all the amazing herbs and spices of the region and roasted in charcoal, make the best street food!

Tiropita, spanakopita, koulouri with Sesame and so much more are available and it is clean food! Delicious food and very inexpensive!

Pork loin with almonds – Litsa!

Written by Litsa Bolontzakis. Posted in Main Dishes, Uncategorized

Pork Loin By Litsa!

Pork Loin By Litsa!

 

Pork Loin With Almonds

I have always loved pork loin as it is scrumptious and divine! Not to mention it is relatively effortless to cook and you can feed four people or more with one loin if you do it right.Here is my recipe for Pork loin with almonds!

I often wonder about the history of pork and how it was taboo to eat pork in olden times because pigs were the least choosy in their eating habits when compared to all the domestic animals. But the world is different now; pigs are reared with special love and care and given a nutritional diet with a plethora of grains and legumes especially canola meal, barley, wheat, lentils, soybeans.

It’s better than what many people get to eat nowadays!

Pork loin is simple to cook because it is trim in fat and has virtually no bone but you need to be specific when you are calculating the time and temperature of cooking because the dish will be no good if the meat stiffens due to too much heat. The best dishes are made from free-range pork which comes from pigs which are allowed to move around in habitats close to their natural environment. This kind of elitist meat can really spice up your dinner so ask your local supermarket to make free range versions available. You will be able to taste a world of a difference!

The first rule of cooking pork loin and cooking it well lies in the temperature. On a standard scale, ground pork should be cooked at 160F and whole pork at 145F. This is not just to make it taste better but also to kill germs which reside in raw meat. I am a little picky with the way I want my pork to come out. I don’t want it to be dripping with blood and too rare but just a tad bit on the medium well-done side which is why I will marinate and BBQ after and then cut it up into mouth-watering slices to enjoy. However, I will now tell you about my age-old delectable recipe which gets every person no matter how young craving for more. You could try it the next time you are hosting an impromptu dinner as it is bound to impress!

Here is the recipe is broken down for easy understanding:-

  • Buy two pork loins and slice them up into two-inch pieces each. Use a butcher’s knife for easy cutting.
  • Put the pork in a large bowl and begin marinating with the following spices, balsamic vinegar, paprika, a dash of sugar, a pinch of salt, garlic, and pepper. You can throw in an onion and some olive oil for that extra touch.
  • Make sure the ingredients penetrate the meat and you may need to work it in with your hands. Refrigerate for as many hours as you can spare.
  • Prepare the breading with crushed almond and breadcrumbs. Season well with the same spices you used for the meat to add uniformity to the dish.
  • In a bowl add two eggs and whisk them well.
  • Take the meat out of the refrigerator and dip taking turns in the eggs and breadcrumbs.
  • Heat up a frying pan and add some olive oil or vegetable oil and fry the pork loin till it turns a lovely golden. Flip once and fry the other side.
  • Serve with garnishing or a side of rice, pasta or salad.

 

 

Karidopita by Litsa!

Written by Litsa Bolontzakis. Posted in Deserts, Recipes

karidopita by Litsa!


Karidopita by Litsa! 20 pieces!

Karidopita!A traditional Greek dessert.A winter dessert with a nice syrup,

karidopita by Litsa!

Karidopita by Litsa!

great with a cup of coffee or tea! I also like it with ice cream!

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

5 eggs

½ tsp cinnamon

½ tsp cloves

¼ cup brandy

½ cup oil

Karidopita by Litsa!

Karidopita by Litsa!

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 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!

 

Ezine articles

As Featured On EzineArticles

Secure Transactions

Secure payment provided by:
The glorious taste of Greece is a gift to all who love healthy eating. Cooking with the herbs, spices, and olive oil of the Mediterranean is like inviting the sun in our lives every day. So go ahead have a sunny day!!!!!

Like us on Facebook

Follow us on Pinterest

Follow Me on Pinterest
Built with HTML5 and CSS3 I Copyright © 2015 | Developed by me