Category Archives: appetizers

tzatziki

this is the base formula…can easily scale up…(cause I love tzatziki!!)

  • 1 fresh cucumber grated, sprinkled w salt ( ~1 tsp), and set to drain in strainer for 20 min
  • 1 7 oz package fage total 2 % greek yogurt
  • 2 tsp olive oil
  • 1 large clove garlic finely minced
  • 1-2 tbsp chopped fresh dill

After cucumber has drained a good bit of its water, stir together with the rest of the ingredients and refrigerate at least an hour before serving…the longer the stronger the garlic.

 

basically from andromahi ❤

Smash

  • 8 oz good quality sharp cheddar cheese grated
  • 8 oz cream cheese
  • 2 tsp mustard
  • 3 tbsp beer (oh well, better drink the rest 😉 )
  • 2 tbsp tarragon-basil vinegar (have substituted rice vinegar and a shake of dry tarragon & basil)
  • 1 clove garlic diced
  • splash worcheshire sauce

Combine cheeses and blend in food processor (or beat with a mixer).  add remaining ingredients and mix well.  It tastes even better after sitting for a while (a day or more) if you can keep from eating it.

From Loni Swaim

Tyropitakia with yeast

hot out of the oven

hot out of the oven

Dough:

  • 4 c flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 c milk
  • 2 eggs
  • 1 c oil
  • 1 tbsp yeast

Filling & finishing

  • ~800 g feta crumbled
  • 3 eggs separated ( 2 1/2 in filling, 1 yolk for brushing)
  • 1 stick margarine

Combine everything for dough in bread maker and set to dough program.  (Alternately without a bread machine: combined warmed milk, oil and yeast—mix with whisk until yeast dissolves.  Add two eggs and beat with whisk until egg combines w milk mixture.  Add flour combined dried ingredients and knead until  soft and smooth.  Allow dough to rise in a slightly warm oven for ½-1 hour.)  When dough is complete punch it down and divide into six balls.

Prepare filling by combining crumbled feta and 2 1/2 eggs in a bowl.  Roll each ball of dough out into a circle about 9 in in diameter and cut into eighths. On each eighth place filling and roll from outer edge into inner point. Tucking in sides as you roll.  Place on baking pan ( w. edges) a fingertip apart from one another. 48 tyropitakia will be prepared usually requiring two baking pans. Brush tyropitakia with remaining egg yolk (thinned w a bit of water). Place pieces of margarine on top of tyropitakia and then bake at 350 deg for approx 45 minutes–until the house smells heavenly and the tyropitaka are golden and the bottoms browned.

From Andromahi ❤

Saganaki (Flaming Cheese Opa)

SAGANAKI (FLAMING CHEESE OPA)

  • 1 lb. soft Kasseri or Kofalotiri cheese
  • 3 tbsp. butter
  • 1/2 lemon (juice)
  • 2 tbsp. brandy

Cut cheese into slices 1/4 inch thick. Place on broiler pan and brush with melted butter. Broil on high 4 to 6 inches from heat until cheese bubbles. Remove from heat. Pour brandy over cheese and ignite immediately.

Sprinkle with lemon juice and serve with bread. Opa!

via Cooks.com – Recipe – Saganaki (Flaming Cheese Opa).