Prepare homemade pastry

Preparation

Note: The recipe button for hot water. Use hot tap water.

To travel with a pasta machine (Photo Tutorial)

Put all ingredients in a large bowl and mix by hand until it holds together. On a floured surface, knead by hand for 15-20 minutes until soft and smooth, with a soft touch. Wrap in plastic wrap and refrigerate overnight before using.

To make sheets of filo dough for pastries, run it through the pasta machine (with 1-10 parameters, with 1 being the thickest), little by little, the outside 9 on your computer.

For filo sheet for small pitas fried dough, use parameter number. 6

Phyllo used are stored in the refrigerator in an airtight container in the air for up to 10 days.

Yield: about 3 pounds

For rolling with a roller (Tutorial photo) (18 to 20 large, thin plates having a shape of 16 x 13 inches or equivalent to be compatible)

In 6 cups of flour into a large bowl (the remaining 2 cups are used, in order to roll out the dough). Make a well in the center and add water (start with 1 cup) and raki or vinegar. Stir with a fork. Add the olive oil and continue mixing, add more water if necessary to make a soft dough.

Put the dough on a floured surface and knead by hand, greased hands, if necessary, until dough is smooth and elastic, about 10 minutes.

Divide the dough into 18-20 equal parts and roll each piece into a rough oval, approximately 18-19 inches in diameter, sprinkle work surface and baking flour to prevent sticking.

NOTE: The leaves are about the thickness of two sheets of copy paper.

Over time, as you learn the process of texture and rolling the dough to be even thinner, but the use of commercial baking strength - which is carried out with a machine - can never be achieved. Note that the thickness of the paper producing copy, unusually thin crust.

Try pastitsio: Baked Pasta with meat and ...

Preparation

This recipe makes about 24 servings, depending on the size of the parts. I use a lasagna dish, which is approximately 12 x 18 x 3 inches deep.

Begin with the meat filling:

The olive oil in a large skillet. In minced meat and cook over medium heat until the pink color disappears, about 5 minutes. Add onion and cook until translucent, about 5 minutes.

In wine, tomato sauce, parsley, pepper, cinnamon, salt and pepper and let the sauce and simmer for 10 minutes.

While the sauce is cooking boiled water for the pasta.

Packed pasta according to directions and drain well. Rinse the noodles in a colander to cool slightly under cold water.

Add 3 tablespoons. Breadcrumbs to the meat sauce to absorb excess liquid and remove from heat.

Melt 1/2 cup butter in the pot and return noodles cooked noodles into the pot. Add the beaten egg whites and 1 cup grated cheese and stir gently, make sure that the noodles break.

Coat the bottom and sides of the pan with olive oil lasagna. Layer with the lower half of the dough and press to be a bit flat.

Add the meat filling in the dough to form a uniform layer. Top with the remaining batter and smooth the top layer as best you can.

Preheat oven to 350 degrees, while the bechamel made.

Bechamel sauce:

Melt the butter in a saucepan over low heat. With a blender, add the flour and the melted butter, whisking constantly to form a smooth paste or red. Allow the mixture to flour / butter, cook for a minute, but do not let it brown.

Add the milk mixture in a steady stream heated, whisking constantly. Simmer until thickened, but do not boil.

Remove from heat and add the beaten egg yolks. Add a pinch of nutmeg. If the sauce should thicken again, heat and cook over low heat, stirring constantly.

Bechamel sauce thicker but not as thick as pudding. It should somewhere in between. One way to tell if it is thick enough to enjoy your wooden spoon into the sauce and get your finger on the back of the spoon is. If the sauce a visible line, then it is quite thick.

Pour the béchamel sauce over pasta to ensure to the sauce in the corners. Sprinkle with remaining 1/2 cup grated Parmesan cheese. Baking is golden brown at 350 degrees for about 45 minutes or until top.

See instructions for this recipe with photos.

Spice Spotlight - Safran

Getty Images | Credit: Ria Osborne

You will stain your hands if you're not careful. It is one of the most expensive in the area of high-end price of $ 5000 / pound in the United States spices. Yes, I am talking about saffron.

Before entering the kitchen, I had not really heard of saffron. I really had not used much less in all courts seen.

To be honest, saffron with Indian food because the kitchen consumes associated much curry and saffron knew the feeling that the color of curry.

Moreover, I do not know much about them.

Then one day I was flipping through the book Vefa Greek cuisine kitchen and have some saffron rice dish.

Wait, the Greeks used this spice, too?

Then I did some research and found some very interesting things.

Saffron is actually originally from Greece! In addition, according to the Food Science writer Harold McGee, in his famous book "On Food and Cooking: science and traditions of the kitchen" Greece was the first country to cultivate pepper and use.

They say that today is a descendant of cartwrightianus saffron crocus, flower is a native of Crete.

What is saffron so expensive that it makes sense, it must be harvested by hand. Yes, by hand. No machines. Someone tip must choose flowers. What's even more impressive is that it takes about 60000-75000 flowers to make one pound of saffron! It takes about 20 hours to do.

Therefore, if you go to the store to buy saffron, comes in a small glass at a price that does not like to pay, but the reason for this is that a lot of work and effort is made to maintain the input pot.

Unlike other herbs and spices, in which a machine does it all, it is people who work hard.

It is positive, however, this you do not need much. A little goes a long way when cooked. I mean, most of the dishes child will be called at 3-5.

The yarns are mainly saffron. Proceed as 3-5 small child, and that's all you need.

Add in a floor and see a beautiful red to brown.

Today, most saffron are seen in business is the largest commercial producer when Spain and Iran, second largest exporter of Greece. While the forms of flowers found in other areas, such as the United States, Morocco and Afghanistan, Iran is about 90% of it.

Besides the food, you will find saffron dyes and perfumes from India and China. India also used for religious purposes.

In culinary use, it is everywhere. From Spain to India and anywhere. You can add to soups, breads, desserts, stews and even drinks.

It's kind of fun, with because of the wonderful aromas that can bring and how to work with a couple of issues that you can transform a dish!

About Ouzo: Spirit of Greece

Ouzo sale in Plaka, Athens. Photo © Lynn Livanos Athan

Want to know more? How drinking ouzo? See an updated article, please click here: OPA! Discussion Ouzo

There is an old saying Greek "Ouzo makes the mind", and this is especially true in Greece. The Greek spirit or Kefi (paid KEH) is the juicy food, soul music, and the love of lively entertainment. A cold Ouzo is the perfect companion for all these things.

Most people would agree that Ouzo is the most popular alcoholic beverage in Greece.

No other drink is as Greek as a single or closely related to a culture that ouzo in Greece together. In fact, in 2006, the Greek Government has exclusive rights to use the name of the product Ouzo.

Taste:

Clear and silky, with a distinct flavor of licorice ouzo is distilled from grapes or grape remains pressed for wine. It can be flavored with spices such as anise, mint, mastic and coriander. Powerful and passionate, it is not a drink for the faint hearted. It has an alcohol content of 40% (depending on the brand), but also a high sugar content, which delays the release of alcohol in your system. Drinkers are advised to be careful, because the effects of ouzo crawled to you.

Origin:

The island of Lesvos (Mytilini) bills as a center for the production of ouzo and is well known for known with some of the best ouzo in Greece. Recipes for Ouzo distillation may be similar from one place to the other, but which are often closely guarded secrets of the family.

Ouzo brands:

Ouzo brands tend to have the following as a football team, and encourage the same kind of loyalty to their fans.

Some of the best known brands are outside Greece: Ouzo 12 Sans Rival, Barbayianni and Ouzo Mini ouzo. In Greece, brands like Plomari Tinarvou Kefi and are also highly valued.

Serve:

Ouzo is usually served clean - no ice. The Greeks will add ice water to dilute the causes milky white liquid to opaque the force. If you add the ice directly on the Ouzo, create ugly crystals on the surface of his drink. There is a technical explanation of this emulsion according ScienceDaily.com is known as "the effect of ouzo."

Most Greeks laugh at the thought of ouzo mixed with something else than water - to move by avoiding around the mixers and keep up with water if necessary to thin. A manufacturer itself recommends Ouzo serve in a narrow glass so that the nose is protected by the heady fumes may be separated from her drink.

Drinks and meals:

Greeks love this drink, as it called numerous ouzo bars in Greece ouzeries (ooh-Ze-REE-it). These are informal places that specialize in different kinds of ouzo, but even more important are still popular for its tempting selection of appetizers such Mezethes (MEH-toe THES) known.

These small plates of savory food is an essential part of the social aspect of drinking Ouzo. In spite of its strong flavor, complemented Ouzo many different types of food and meze menu will often be long and varied.

In a typical ouzeri, customers roam their drinks and food, sip slowly and nibbled her dishes. The conversation becomes more robust and increases the noise level. The leisurely pace and lively dialogues are typically Greek and the mark of a great Parea (pah-REH-ah) or meetings.

Not only by alcohol:

Ouzo can be to add a significant, most every dish anise used in the kitchen. Greek Ouzo used in many recipes for marinated seafood cookies. Others believe that ouzo (or more specifically, anise) has healing properties and the use of ouzo to ease stomach pain or to relieve headaches. Teething babies parents often rub some ouzo in the gums of the baby, to relieve your discomfort.

The next time you enjoy a drink, remember to toast stin usual penny uyeia (Steen ee-ah-soo Yee) - to your health!

Best spanakopita (Greek spinach pie ...

Preparation

Wash and drain the spinach, finely chopped. If using frozen spinach, thawed completely and squeeze out excess water. Spinach should be dry.

The olive oil in a large skillet or deep casserole. Saute onion and spring onions until soft. Add spinach, parsley, dill and cook for 5-10 minutes, until spinach is tender and heated through. Add the nutmeg and season with salt and pepper.

If using frozen spinach, you need to cook to to evaporate the excess moisture. Spinach mixture must be on the dry side.

Remove from heat and let cool spinach.

In a large bowl, combine feta, eggs and ricotta (cottage) cheese. Add spinach mixture cooled to and mix well.

Enter Mix melted butter with olive oil in a bowl. Use a pastry brush, lightly grease September 2 x 12 rectangular pans.

Unroll phyllo that:

Remove the plastic cover gently rolling pastry. Most packages come with 12 sheets x 18 inches when it is fully opened. Using scissors or a sharp knife, cut the two leaves on two stacks of sheets of 9x12 inch to make. To prevent drying, cover with waxed paper stack and damp paper towel while working with others.

Prepare Pita:

Layer 10 can be at the bottom of the pan ensures brushing each sheet with butter oil / olive oil. In half of the spinach mixture in the same layer and press with a spatula to flatten.

Another layer of 10 sheets with the spinach mixture, so brush with butter oil mixture / olive.

Repeat with the second shell.

Before cooking, score the top layer of filo pastry (ensure that the fill layer penetrate) to allow easier cutting pieces later. I have the pan in the freezer to harden the top layers and then with a serrated knife.

Bake in preheated oven at 350 degrees until a golden well. If frozen, if you in the oven, you need about 45 minutes to cook it. If costs, offer around 20-25 minutes cooking time.

Greek spinach cream

I'll make a fun fact:

Spinach derived from an old Persian word meaning, but the ancient Chinese simply "green hands." Persian vegetables. "

Spinach is one of those vegetables that is a staple as a green side in homes and restaurants in the world. It's the only thing that seems right to work, it is healthy for you, and fill a wide variety of food.

And it seems that it was the first to make the connection, such as spinach goes with everything. Like wildfire throughout Europe and Asia, and has been included even in the cookbook in English first name, the Forme of Cury (1390), which states Spin Edge and / or spynoches.

I mean, even silver C de Medici, Queen of France insisted spinach served with every meal. For this reason, the dishes are prepared with spinach as "Florentine" known what the birthplace of Catherine Florence.

As you can see, there is more to this hand green leaf.

However, this is eating my new favorite way to spinach. It has changed my life, since I heard it. This recipe is attributed with the surprising Greek leader Michael Psilakis (About, Twitter, buy a cookbook).

I looked at his book one day and came across this little gem. The creamed spinach with bechamel? What? I love some of bechamel. If you are not sure what the bechamel is found in this delicious topping pastitsio.

It's a great combination of this kind can not believe that never happened. Do a little sauce, cook the spinach low, mix and eat. It sounds pretty simple.

Frankly, this is done at least once a week at home. It's a favorite of my fiance.

I hope you enjoy this unique twist on spinach, as much as I do.

A family without love meat Moussaka

Preparation

Preheat oven to 400 degrees.

Prepare the vegetables:

Giving Showing eggplant and zucchini in a colander and salt generously. Cover with through a heavy plate or container loaded inverted. Place the colander in the sink, so that excess moisture can be drawn. You have to sit for at least 15-20 minutes.

Peel the potatoes and cook together for about 10 minutes. You should not soft enough to be tender (parboil).

Drain, cool and cut into 1/4 inch slices. Put aside.

A baking sheet with foil and lightly grease. Add a little water to the egg whites and beat lightly with a fork or whisk. Spread bread crumbs on a plate.

Rinse the eggplant and zucchini and dry the excess moisture with paper towels. Aside zucchini and potatoes. Dip eggplant slices in beaten egg whites and then dredge in bread crumbs, coating both sides. Show breaded eggplant slices on a baking sheet and bake for half an hour, rotates once while cooking.

When the eggplant is cooking done, lower the oven temperature to 350 degrees.

Make tomato sauce:

The olive oil in a large skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add the mashed chickpeas to the pan with the tomatoes, tomato puree, cinnamon, oregano, cumin, sugar, salt and pepper. Let cook the sauce, so that excess liquid can be boiled.

Moussaka Assembly:

Grease a form of 9 x 13 x 3 inches of cooking. Sprinkle the bottom of the pan with bread crumbs. Leaving some space at the edges of the pan, cover the bottom of the pan with a layer of potatoes. Cover with a layer of eggplant slices. Add the tomato sauce on top of the eggplant and sprinkle with grated cheese. Next, add the zucchini slices. Cover coat with another layer of eggplant slices and again with grated cheese.

Prepare the béchamel:

Melt the butter over low heat. With a blender, add the flour and the melted butter, whisking constantly mixed to a smooth paste. Allow the flour to cook for a minute, but do not let it brown.

Add the milk mixture in a steady stream heated, whisking constantly.

Simmer until slightly thick, but do not boil. Remove from heat and add the beaten egg yolks and pinch of nutmeg. Return to heat and stir until the sauce thick, being careful not to burn.

Ready for the oven:

Pour. The bechamel over the eggplant, making sure to leave the sauce to cover the sides and corners of the pan Smooth bechamel and sprinkle on top with a knife and with remaining cheese. Bake at 350 degrees for 45 minutes or until the sauce bechamel browned. Allow it to cool for 15-20 minutes before slicing and serving.

You can customize this court, until the decision of the bechamel sauce and place in the refrigerator. Make the bechamel sauce just before you intend to cook.