2 cups strained yogurts
2-4 cloves of minced garlic
2 tbsp. red wine vinegar
6 tbsp. Greek olive oil
1 large cucumber (ripe, no seeds-grated with skin)
For classic tzatziki, wash the cucumber, dry it and grate it with its skin.
Put it in a strainer, salt it, stir it all over the salt and leave it for a few minutes to wither.
Strain it well to get rid of all the excess fluids and then put it in a bowl.
Add the yoghurt, garlic, vinegar, olive oil and mix well.
Test to see if more salt is needed. Test the acidity of the flavor and if necessary add a little more vinegar.
Finally, add the chopped dill and/or mint. Stir well and chill in the fridge.
4 large vine tomato, cut into irregular wedges,
1 cucumber, peeled, deseeded, then roughly chopped
½ a red onion, thinly sliced
16 Kalamata olives
1 tsp dried oregano
85-100g feta cheese, cut into chunks
(barrel matured feta is the best)
4 tbsp Greek extra virgin olive oil
Place all of the ingredients in a large bowl, lightly season, then serve with crusty bread to mop up all of those beautiful juices.
4 round barley rusks about 4 inches in diameter (8-10 cm) or 4 slices toasted and thick whole grain bread
4 medium tomatoes grated
3-4 ounces crumbled feta cheese
⅓ cup of olive oil
Black olives for decoration
1. Grate the tomatoes and drain all the liquids.
2. Pass the rusk under running water (very quickly) and place on a plate. (Skip this step if you using bread). Rusks are very hard but you do not want to soften them too much, you do not want a soggy dakos. It should still be crunchy but easily breakable.
3. Add about 1 tablespoon of olive oil and let it absorb. (Please note that here in Greece we often add much more olive oil, but this amount works fine).
4. Spoon the tomato on top, covering the whole rusk and then add the crumbled cheese.
5. Drizzle with another teaspoon of olive oil and sprinkle with oregano. Top with a Kalamata olive.
Greek Kale Salad
with Olive Oil & Lemon Dressing
1 large bunch (about 10 ounces or 3-4 cups) kale leaves, finely chopped
1 cucumber, diced
1 pint cherry or grape tomatoes, halved
½ red onion, thinly sliced
½ cup crumbled feta chees
OLIVE OIL & LEMON DRESSING
½ cup extra virgin olive oil
¼ cup lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
Salt and pepper, to taste
To make the salad: Combine all the chopped ingredients in a large bowl, pour dressing over salad and mix. Sprinkle with extra feta cheese before serving.
To make the dressing: In a mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until combined.
& Olive Oil Pasta
1 package thin spaghetti
¼ cup olive oil
2 cups of Broccoli florets
3 cloves garlic, chopped
½ teaspoon salt
⅓ cup fresh grated Parmesan cheese or cheese of your choice
Cook pasta in salted water according to package directions. Reserve 1 cup pasta water.
Heat olive oil in large nonstick skillet and cook broccoli, garlic and salt 8 minutes, stirring occasionally. Add pasta, water and cook 1 minute.
Add pasta and cheese to skillet and toss until evenly coated. Add additional pasta water if desired. Season with black pepper and serve with more cheese.
Sprinkle with fresh parsley
Chocolate, Olive Oil
& Sea Salt Cupcakes
(makes 8-10 cupcakes)
2 large eggs
1 large egg yolk
½ cup extra-virgin olive oil
110g (about ½ cup) sugar
1 tsp finely grated orange zest
⅔ cup cake flour (not self-rising)
½ tsp baking powder
½ tsp salt
200g (7oz) good quality dark chocolate, finely chopped
150ml (about 2/3 cup) heavy whipping cream , min 35% fat unthickened)
Sea salt, to sprinkle on top
Preheat oven to 160°C (about 325°F). Whisk eggs, yolk, granulated sugar and orange zest in a medium bowl until foamy. Add oil in a slowly, whisking constantly until combined. Whisk flour, salt, and baking powder in a small bowl. Fold into egg mixture in 3 additions. Place 8-10 paper liners in a cupcake tray. Fill cupcake papers, about 2/3 full, and bake until light or until knife inserted into centers come out clean, about 15 minutes. Let cool in pans for 10 minutes, then turn out and cool completely on a wire rack.