New recipes

"Greek" sauce


A "Greek" sauce also for pizza :)

  • a boiled yolk
  • a raw yolk
  • a tablespoon of mustard
  • 100-150 ml oil
  • 2 cloves of garlic
  • 2-3 pickles
  • salt
  • pepper

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION "Greek" Sauce:

Put the yolks and mustard in a bowl and mix. Pour the oil slowly like mayonnaise, stirring constantly.

Grind the garlic. Cucumbers are cut into small cubes.

Garlic and cucumber are added to mayonnaise and seasoned with salt and pepper.


Tzatziki sauce with mint and Greek yogurt

The famous tzatziki sauce with mint and Greek yogurt, came to be made in variants and variants. After several tests and trials, some more successful and some less, we have reached the final recipe, which I now share with you. It is creamy, fine and goes well with a warm Turkish pita,

or simply with grilled meat or why not meat marinated directly in the sauce, then grilled, as well as chicken legs marinated in tzatziki sauce, which I served with crispy sweet potatoes.

Ingredients tzatziki sauce with mint and Greek yogurt:

  • 500 g Greek yogurt with 10% fat
  • 100 ml of olive oil
  • 2-3 cloves of garlic
  • 350 g fresh cucumbers
  • The juice of half a lemon
  • 1 bunch of dill
  • A handful of mint leaves
  • Salt and pepper to taste

How to prepare sauce:

We take half of the amount of yogurt over which we put the rest of the ingredients, without cucumber. With the help of a kitchen blender we will mix until we get a fine cream.


Peel a squash, grate it and squeeze the juice.


Put all the ingredients together and mix until smooth. We taste salt and pepper.


Greek style code

I know that summer is in full swing, but this season I didn't get to enjoy the holiday properly. The weather didn't allow us much, but I try to bring the holiday atmosphere home. In addition, I have always wanted to live somewhere on the coast and eat a lot of fish and seafood. Every time I miss the beach, I cook fish.

Ingredient:
  • 3 red peppers
  • 5 tablespoons olive oil
  • the juice of a lemon
  • 2 cloves of garlic
  • salt and pepper
  • 75 grams of cream for cooking
  • thyme
  • a handful of olives
  • 50 grams of feta cheese
  • white fish fillets (I used code)
Sauce preparation

First of all, I washed the peppers well and baked them on a cast iron grill until they softened and the outer skin was well fried. I then took them out and put them in a covered bowl, sprinkled with a little salt. The vapors that will form inside the vessel will help the peel to come off more easily. After 5-10 minutes of standing, I peeled the peppers and put them in a blender.

I then crushed the garlic cloves with a knife and fried them in a pan with a little olive oil. The dish will reach the oven later, so it was much easier for me to use the dish from the Ingenio range from Tefal, so as not to dirty many dishes. When they browned well, I transferred them to the blender, along with the peppers. I added lemon juice, olive oil and put everything in the blender until a creamy paste formed.

To finish the sauce, I reheated the pan with the oil in which the garlic was fried, and when it warmed up, I added the cream for cooking. The Thermo-Spot technology helped me a lot, because the Ingenio pan has an indicator inside that turns red when it reaches the optimum temperature for cooking.

When the cream started to boil, I added the baked pepper cream, seasoned with salt, pepper and thyme and mixed well to blend, then took off the heat.

Fish preparation

I started the oven at 180 ° C, to warm up and, in the meantime, I cut the fish into strips, about the width of my palm and I slipped them into the baked pepper sauce. I also sprinkled a few olives and, with a simple click, I took down the handle of the pan and put everything in the oven for about 15 minutes.

The Tefal Ingenio pan helped me cook much easier, without soiling many dishes, and thanks to the removable handle, I was able to use it on the stove, prepare the baked pepper sauce and then move it to the oven to brown the fish a bit. . After 15 minutes in the oven, I sprinkled the feta cheese and left the fish to bake for 5-10. At the end I sprinkled a little thyme for flavor, added a few slices of lemon for a refreshing taste and served directly on the table. There was no point in moving the fish to another plate. Simpler than that!


Greek style pork with tzatziki sauce

In a bowl, add vinegar, olive oil, honey, garlic, onion, thyme and rosemary. Mix everything well and add the pork strips. Leave to marinate, in the refrigerator, in the bowl covered with food foil, at least 1 hour.

For the tzatziki sauce, put the yogurt, lemon peel, olive oil, lemon juice, basil and diced cucumber in a bowl and mix everything well. Put in the fridge.

After removing the meat from the marinade, prepare a pan and add the meat together with the marinade. Leave it on each side for 1 minute, without stirring, until the meat is crispy. Then set aside the meat and take care of the rest.

For serving, prepare pita, meat removed from the pan, cut onions, cherry tomatoes, put the Wedges potatoes in the oven according to the instructions on the package, wash the salad and place all these ingredients on a plate. Next to it you have the tzatziki sauce pasted earlier and kept in the fridge.

If you want, put a few more diced cucumbers on the tzatziki sauce.

Serve with friends and enjoy this Greek dish. Good appetite!


SOS TZATZIKI

Sosul Tzatziki is one of the most famous and popular sauces we find in Greece. It is a simple, tasty and refreshing sauce made from yogurt, cucumber and greens, flavored with garlic.

Tzatziki sauce is the most famous Greek sauce. It goes perfectly with steak (click here to read the souvlaki recipe) or just with pitta (here is the recipe).

On hot summer days, the yoghurt sauce feels cool. It goes well with meat, fish or seafood, baked or fried potatoes, gyros, but can also be eaten as an appetizer, with Greek pita / stick as an appetizer.

The tzatziki sauce is based on yogurt, cucumber and garlic, which makes it refreshing, perfect in summer. It is creamy, fragrant and so tasty that you tend to take it out of the bowl, not to leave it to others.

The Greeks are not the only ones who have such a sauce. You will also find the recipe in Indian and Arabic cuisine.

The secret of Tzatziki sauce is the consistency of yogurt, which must be very thick. If we do not find such a yogurt in stores, we put the usual one to drain in a gauze for 8-12 hours and we get exactly what we need. Weigh the remaining yogurt after removing the water from it.

Another secret of the sauce is that we have to put a little salt only at the end, possibly before it is eaten. Cucumbers leave water, and in combination with salt can influence the texture of our sauce. Equally important is the stage with the cucumber drain after it is shaved. This should be about 30 minutes, then the cucumber will have another forced drain, squeezing it in the hand. The less liquid we have in the sauce, the creamier and better the sauce.

And another important detail is to put it in the fridge for about 30 minutes before eating.

This recipe was originally posted on March 21, 2011, I kept the initial pictures from the post, but when I remade the recipe the other day I thought I would make a small presentation film and change the picture of the plate. There are many recipes from the blog that will have a new face this year, especially those from the first 6 months of the blog's existence. Diva In The Kitchen.

If you want to prepare other recipes from Greek cuisine, I invite you to click here and you will discover a delicious collection.

Here you will find links to the recipe for musaka with eggplant, pork souvlaki, famous pastitsio, stuffed eggplant-papoutsakia, soutzoukakia meatballs, skordalia, Greek pita, Greek fava, Greek soups, Greek salads and even Greek omelette.

INGREDIENT:

1 cucumber (about 350g)

I'll leave you with the recipe in video format for the beginning.

I washed the cucumbers very well (you can leave it with the peel or grate it in some places) and I grated it.
I then put the cucumber to drain in a strainer for about 30 minutes. You can force the juice out of the cucumber by pressing with a teaspoon or squeezing it in your hand (I prefer to squeeze it in my hand to make sure I have removed as much liquid as possible).

Meanwhile, I crushed the garlic and chopped the dill.

I put the yogurt in a bowl and added the chopped mint, then the dill, and the well drained cucumber. Over these I put the crushed garlic, olive oil, vinegar, pepper and a little salt and mix until smooth, then I put the bowl in the fridge.

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Looking at the old pictures and the freshly prepared video, I found one thing in common: mint in my yard. Although it was cold outside, some yarns remained green, waiting to be used in this recipe.


Greek sauce, perfect for salads and meat! Prepare this gastronomic wonder and you will not regret it!

Greek sauce is a real gastronomic wonder. It is prepared in just a few minutes, from the simplest ingredients. Get a perfect dressing for any salad and a slightly spicy meat sauce at the same time. So fine, aromatic, with intense but delicate taste, this sauce will conquer you irretrievably.

INGREDIENTS

-1 teaspoon of dried oregano

-blacked black pepper to taste

METHOD OF PREPARATION

1. Peel and squeeze the garlic.

2. In a jar, mix the crushed garlic with the salt, oregano and ground black pepper.

3. Pour the olive oil and lemon juice into the jar. Close the jar with a lid and shake it well so that the ingredients mix. Refrigerate the jar.


Tzatziki & # 8211 a Greek cucumber and yogurt sauce easy to prepare

Tzatziki - Greek cucumber and yogurt sauce

A Greek recipe, a creamy cucumber sauce, dill and Greek yogurt.

Ingredients tzatziki & # 8211 Greek cucumber and yogurt sauce

  • 1 long cucumber
  • 200 ml Greek yogurt
  • 2 cloves of garlic
  • 2-3 tablespoons olive oil
  • a few strands of dill
  • salt

Method of preparation

Wash and grate the cucumber on a large grater, season with salt and squeeze the juice well between the fists.

Grate the garlic, mix it with the yogurt, olive oil and chopped dill, next to which add the grated cucumber.

Season with salt to taste.

1.Ingredient 2. Grate the cucumber 3. Season with salt 4. Grate the garlic 5. Mix the garlic with the yogurt 6. Add olive oil 7. Add the chopped dill 8. Squeeze the cucumber between the fists 9. Mix all the ingredients 10.Tzatziki

Crocodile steak with Greek sauce

A successful combination of an Australian crocodile steak recipe and a delicious Greek sauce.

  • 1 kg of crocodile meat
  • 100 g black caviar
  • 250 g spinach leaves
  • 1 tablespoon mustard
  • 500 g spaghetti
  • 200 g of weak butter
  • 100 g unsalted butter
  • white pepper
  • black pepper
  • 250 ml fish stock
  • 1 blade & acircie
  • 1 file
  • 200 ml cooking cream
  • 1 yellow onion
  • 1 lemongrass link
  • 1 link chives

In a bowl, place a finely chopped onion and add pieces of crocodile meat.

Sprinkle black pepper, salt over them, add the mustard and fish stock to cover the meat.

Mix the crocodile meat well in this marinade and leave it like this for 15 minutes, after which, brown it in butter.

Boil the pasta in boiling salted water, as well as the spinach, boil in salted water.

On some pieces of aluminum foil spread a layer of pasta, spinach on top of them, and on top of the spinach is placed a piece of meat that is rolled together with the respective ingredients and wrapped in foil.

Put the rolls in the oven for a few minutes.

Chop the lemongrass and a little chives in the slices, put the lime on the grater and fry in the butter.

Sprinkle with hot white pepper, then add a little stock of fish and sm & acircnt & acircna and cook for a few minutes, obtaining a white, tasty sauce.

Crocodile rolls with pasta and spinach are served with this sauce.

Decorate with chives slices.

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Greek gyros with chicken and tzatziki

Greek gyros with chicken and tzatziki & # 8211 a dish that is gaining ground in our country. It's filling, quick and tasty. One of the most suitable variants of fast food menus. Now you don't have to buy it! Learn to make your own gyros with chicken and tzatziki in your kitchen.

How to make Greek gyros with chicken and tzatziki

In a medium bowl, mix the olive oil, lemon juice, yogurt, wine vinegar, red onion, spices. Put the desired quantities, according to taste.

In a bag that can be sealed, pour the resulting mixture and marinate the chicken. Leave to marinate for 2-3 hours.

The chicken for Greek gyros with chicken and tzatziki can be prepared as you wish: either in a pan, on the grill or in the oven.

When it is ready, cut it into strips, transfer it to a plate, lightly grease it with olive oil and leave it covered for 10 minutes.

Now the portions of Greek gyros are made with chicken and tzatziki, one at a time. In the middle of the stick put a layer of chicken, salad, tomatoes, cucumbers, olives, red onions, feta, parsley and tzatziki sauce.

Pack well so as not to spread the contents. Greek gyros are served hot immediately.

Greek gyros with chicken and tzatziki

The mentioned recipe of Greek gyros with chicken and tzatziki is for 6-8 servings.


Greek cuisine

Learn to cook the tastiest and healthiest recipes from Greek cuisine: fasolada, Greek salad, tzatziki, Fasolakia freska, gyros, souvlaki, musaca and many other delicious dishes.

The recipes are easy to prepare - refinement is not the strong point of the Greeks & # 8211 and is based on natural and healthy ingredients. The food is Mediterranean, with characteristics common to Italian or Turkish. Vegetables, greens, olive oil, cereals, wine, fish and many other types of meat, especially chicken, rabbit and pork, are widely used.

Equally important in Greek food recipes are olives, cheese, eggplant, zucchini and yogurt. Cake recipes especially require nuts and honey.

Greek cuisine it has a rich history of over 4,000 years. In fact, the world's first cookbook was written by a Greek before our era. Over time, Greek recipes have changed, being influenced by the peoples with whom the Greeks have interacted over time. Through the Roman Empire, many Greek recipes spread throughout Europe and not just by conquering the gourmets of yesterday and today.

Extra virgin olive oil gives the distinctive taste of Greek cuisine, often being used in many traditional Greek recipes. Olive oil, wine, and wheat flour made up the so-called "Mediterranean triad," which was the basis of ancient Greek food. The tradition has been preserved to this day, even though the development of the food industry has made the Greeks eat more meat than in the past.

Greek recipes also use many greens that add extra flavor to any food: mint, oregano, garlic, onion, dill, fennel, etc.

Greek salad recipes are so good and filling because of the cheeses. Each region of Greece has a representative type of cheese. Feta is just the most famous Greek cheese, but not the only one and maybe not the tastiest. Equally popular with connoisseurs are kasseri - sheep or goat cheese & # 8211 and gravel.

Fish and seafood are also very popular in Greece, both locals and tourists. Recipes with fish & sardines, mackerel, squid, shrimp etc - are prepared in every restaurant. More expensive, but not absent from the tourists' tables are the delicious lobster dishes.

With all these advantages, Greek food is considered by many to be the best in the world. In addition to the fact that the recipes are light and delicious, traditional Greek meals mean more than food, they mean good wine and definitely a pleasant conversation with loved ones.