Our Greek Cooking Recipes: Greek Gastronomy | Greek Recipes | Traditional Greek Cooking Recipes | Home

Welcome to Greek Cooking Recipes

This is a cooking website that you can use to find Traditional Greek Recipes, info about Creative Greek Cuisine, Greek Gastronomy

discover these Greek Cooking Recipes

Greek Gastronomy

Today is the common knowledge that gastronimy is closely associated with the history and culture of each country and its people. Furthermore, it is a material aspect of life interwined with enjoyment and health. Traditional Greek cuisine displays great interest, for it is one of the few in the world characterized by a millennia-long history, impressive lastingness, and a logic that pays heed to tastiness and healthy culinary practice. It is apt, therefore, to become one of the country's most powerful ambassadors abroad especially now that the rest of Europe, and the American continent, are in the process of discovering the advantages of Mediterranean cookery.

Nut tarts with grape-must molasses (Plakous me petimezi)
Nut tarts with grape-must molasses (Plakous me petimezi), Greek cooking recipes, greekcookingrecipes.com
for the pastry:
600 g flour
1/3 cup olive oil
juice of 3 oranges
salt
olive oil for frying

for the filling:
600 g mixed nuts (100 g each poppy and sesame seeds, coarsely ground pistachios, almonds, walnuts, and hazel nuts)
1/3 cup honey
100g sugar
1 cinnamon stick
200 g (3/4 cup) grape must molasses (petimezi)
pine nuts (optional)

Combine the ingredients for the pastry and knead to form a stiff dough. Allow to rest 30 minutes and roll out about 1/4 cm thick. Cut out 10-12 cm rounds with a small saucer or cutter. Boil the nuts with the sugar, honey, 1-2 tablespoons of grape must, and the cinnamon stick until they are caramelized. Do not overcook. Cool and spoon some of the mixture in the middle of each pastry circle, fold in half, and seal edgeswith the tines of a fork. Fry the pies in olive oil until golden and drain on paper towels. Pour some grape must molasses on top and serve garnished with pine nuts. (serves 6)

» Greek cooking recipes » BYZANTINE DINNER

Walnut brittle in Seville orange leaves (Pastelli se fylla nerantzias)
Walnut brittle in Seville orange leaves (Pastelli se fylla nerantzias), Greek cooking recipes, greekcookingrecipes.com
2 cups coarsely ground walnuts
1/2 cup dry breadcrumbs or finely crushed rusks
1 cup premium quality Greek honey
1/2 cup sugar
orange flower or rose water
sesame seeds, toasted
Seville orange leaves

Combine the walnuts with the breadcrumbs. Prepare a slab of marble (or a rectangular pan 25x30 cm) by sprinkling with orange or rose water and a thin ever layer of seasame seeds. Bring the honey and sugar to a boil in a heavy-bottomed pan on medium heat. Cook until the syrup for about 10 minutes or until it has reached the hard-ball stage (135*C) on a candy thermometer. A bit of syrup cool in water will form a stiff elastic "ball". Immediately stir the walnut mixture into the syrup with a wooden spoon and quickly turn out onto the prepared marble or pan. Wet your hands with blosson water and pat the mixture into a rectangle about 1-1,5 cm thick (width of index finger). Smooth out the surface and sprinkle with lots of sesame seeds, pressing them into the brittle. Set the pastelli aside for 1-2 hours. When cool, use a sharp knife to cut into diamond shaped pieces. Serve on Seville (bitter) orange leaves. (yield: 24 pieces)

» Greek cooking recipes » BYZANTINE DINNER



« Traditional Greek Cooking Recipes »
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 

iamalwayshappy