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By: Kenton and Jane Copyright 2nd edition printing Lemon & Olives Copyright 2017. All Rights Reserved Please do not reproduce, giveaway, copy, or share this book without the written consent of the authors. If you think someone would benefit from this book, Please share this link with them: http://www.lemonandolives.com/newsletter/ Disclaimer / Terms Of Reading This eBook Your faithful authors love to talk about and create Greek recipes, but we’re not experts nor health professionals. As such, we fully recommend that you consult with your doctor BEFORE attempting anything found in this book in terms of a diet. Each of us are different, and what may be good for one person is not necessarily good for another. If you are under the age of 18, please consult with your parents or legal guardian, too. Furthermore, make sure your food is always cooked properly! Eat- ing raw, uncooked or contaminated meat can result in illness and/or death. If you’re under 18 seek an adult before you start cooking. This book is not meant to treat or cure any medical problems, that is what your doctor is for. Reading this book is your acknowledgment of this disclaimer and waves us of any wrongdoing or legal actions as a result from anything found within book or on our website, Lemonandolives.com. Keep in mind some links may point to outside websites and each has their own policies and are not affiliated with Lemon & Olives unless noted. Affiliate disclaimer: There are Amazon links within this book that if you click on and buy what we use, we’ll get a small percentage. It’s nothing extra on your end, just a little something from Amazon. Every little bit helps us continue Lemon & Olives and creating valuable products like this eCookBook. About The Authors This book is co-written by two amateur cooks who love, and have a passion for, Greek food. Kenton and Jane started Lemon & Olives in August of 2013 with the goal of documenting and exploring the delicious foods of Greece. As we begin to share our recipes, we started to meet people from all over the world who shared our passion. We soon started recreating traditional dishes, modernizing the classics, and introducing new flavors that others seemed to love as well. We also started creating our own Greek inspired recipes and exploring the Mediterranean lifestyle of healthy eating - one of the healthiest diets in the world as it turns out! There is still so much more to explore and create. Greece gives us endless possibilities to examine Mediterranean foods, spices, and flavor combinations. We thank you, our faithful reader, for your support. To read our whole story (how we met, etc.), you can read our about section on our website. Okay then, let’s get to cooking! καλή όρεξη! (Kali Orexi -Bon Appétit!) Kenton & Jane Lemon & Olives P.S. Please do not hesitate to contact us with any comments or questions!! Thank you for supporting Lemon and Olives and signing up for our newsletter. Opa! Before you start your Greek cooking journey, we wanted to share with you some of the tools we use in the kitchen. We’re not affiliated with any of the following brands, we just personally use them and wanted to share them with you: KitchenAid Mixer Cuisinart Hand Blender Cuisinart Food Processor Spiralizer Calphalon Pans Garlic Press Henckels Knives Henckels Knife Sharpener Cherry and Olive Pitter Weber Meat Thermometer Zester Artisan Non-Stick Silicone Baking Mats Master Cutlery 5-Piece Chef Basic Knife Set How Food Connects Us Beyond its values of basic nourishment, food has the ability to bring people together. Be it strangers or significant others, one cannot deny the unspoken potential food has to unite. There is also something else food does so wonderfully well - it creates memories with the capability of transporting you to a par- ticular time in your life. Every time I create Pastitsio for example, I feel like my grandparents are right there with me. I have my Thea (aunt) looking over my shoulder telling me exactly how to make it. Too much of this or a little less of that. The only thing missing is her pushing me aside to finish it because, well, no one does it like her. And she was right, despite the fact that she never used measuring cups. This connection to the past is something we think about often. Being part Greek, it’s given me the ability to connect with family roots and be exposed to foods and a culture found outside of the US. It makes me feel part of something bigger. It makes me feel proud of my heritage. If there is one thing Jane and I have learned while building Lemon & Olives, it’s that food brings about connections to people, places, and things, in ways nothing else can. Experiencing a dish that hasn't changed in hundreds of years, or one that was creat- ed by your great grandparents is something truly magical. So when you travel, be it via cookbooks or on location, explore the cuisine and connect with the people over it. Whether you’re Greek, married to a Greek, or just like Greek food - as you explore the recipes found within this book, know you’re partaking in a culinary adventure through history and time. You’ll soon see how powerful cooking a meal at home and sharing it with family and friends can be. Get lost in this wonderful cooking adventure. Create memories and introduce people to your heritage or to a cuisine you enjoy. Either way, there’s always room for baklava. OPA! Kenton and Jane Table of Contents 10 Meat Stuffed Apples | κρέας γεμιστό μήλαa 12 Dolmades | Stuffed Grape Leaves With Avgolemono | ντολμάδες αυγολεμονο 14 Cheese Pie | Tiropita | τυροπιτα 16 Greek Bruschetta | Cretan Dakos | Ντάκος 18 Avgolemono | Egg Lemon Soup With Chicken | αυγολέμονο με κοτόπουλο 20 Greek Meatballs in Egg-Lemon Sauce Recipe | Youvarlakia Avgolemono | γιουβαρλακια αυγολεμονο 23 Eggplant Dip | Melitzanosalata | Μελιτζανοσαλατα 25 Chicken Skewers | Souvlaki | σουβλάκι 27 Grilled Shrimp with Lemon and Oregano | Γαρίδες με λεμόνι και ρίγανη 29 Cod And Potatoes In Avgolemono | μπακαλιάρος και πατάτες στο αυγολέμονο 31 *BONUS* Greek Cucumber Yogurt Dip | Tzatziki | Τζατζίκι Top Ten Recipes Under 500 Calories 9 Meat Stuff Apples κρέας γεμιστό μήλα 10 Meat Stuffed Apples | κρέας γεμιστό μήλαa Prep Time: 30 minutes Cooking Time: 30 minutes Serves: 3 The smell of baked apples makes this appetizer almost seem like a dessert. The filling itself has a wonderfully sweet aroma even though it is 90% beef. Either way, you'll adore these yummy and healthy apples! Ingredients: Method: • 3 large firm Granny Smith apples 1. Slice tops off of each apple and discard. • 1 tablespoon sugar 2. Remove center flesh from apple and set aside to bake for apple sauce! See photo. • 1⁄4 cup olive oil 3. Blanch apples in boiling water for 3 minutes (be careful as they can easily overcook; shorter the • 1⁄2 onion chopped better). See photo. • 5-6 oz ground beef, lean 4. Drain the apples and sprinkle the inside of them with some sugar. • dash of ground cinnamon 5. Heat oil in a pan, add onions and meat, cook over medium heat until lightly browned. • 2 tablespoons chopped ( fresh) parsley 6. Add parsley, cinnamon, and half of the stock. Season with salt and pepper and let simmer for • handful of pine nuts 15-20 mins. See photo. • handful of raisins 7. Preheat oven to 400 degrees F. • 1 cup beef stock 8. Remove pan from heat mixture and stir in pine nuts and raisons. • 3⁄4 cups bechamel sauce *see recipe* 9. Fill each apple with meat mixture and place them inside an oven proof dish. 10. Top each apple with bechamel sauce. Lightly sprinkle top of each with cinnamon. 11. Use remaining stocks to cook up any left over bits from your meet Use remaining stocks to cook up any left over bits from your meat filling and then pour mixture at the base of the apples. See photo. 12. Bake for 30 mins; serve immediately. 11 Dolmades | Stuffed Grape Leaves With Avgolemono ντολμάδες αυγολεμονο 12 Dolmades | Stuffed Grape Leaves With Avgolemono | ντολμάδες αυγολεμονο Prep Time: 40 minutes Cooking Time: 55 minutes Serves: 4-7 We’ve been making this exact recipe for years. Passed down from Kenton’s yiayia. Prepared by stuffing the grape leaves with meat, rice, and herbs, dolmades end up being quite hearty. Our favorite is the avgolemono sauce. The egg-lemon mixture seals the deal. Ingredients: Method: 1 1/2 lbs ground beef 1. Put ground beef in bowl. Add rice, sea salt and pepper to taste, chopped onion, dill and chicken 1/2 cup rice broth, mix. Sea salt 2. Submerge leaves in water and microwave for fifteen minutes. pepper 3. Place about 1 tablespoon mixture in the bottom of each leaf (ribs up) and fold over the sides 1 can grape leaves of the leaf to cover the mixture. Then roll upwards. The tips of the leaf should be in a rectan 1 medium-sized onion, finely chopped gular shape. Place into deep pot in layers. Cover with water and add bouillon cubes. Bring to boil 1 teaspoon dill or mint then cover and simmer for about 15 minutes over medium heat until rice is cooked. 1 small can chicken broth 4. Once cooked, prepare the avgolemono sauce. 4 chicken bouillon cubes 5. Beat egg whites in bowl until fluffy, add yolks and mix. Sauce 6. Add lemon juice and while still beating slowly pour in 1 cup of hot broth from the pot into bowl 3 eggs with eggs – this tempers the eggs so they won’t curdle.
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