Authentic Greek Cuisine
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Greek Halvah Jelly – Halvas Farsalon
Recipe Category / Sweets / Desserts Greek halvah jelly – Halvas Farsalon 15' 10' 8-10 2 Ηands on Cook Time Portion(s) Difficulty Ingredients 1 liter water 500 g granulated sugar 100 g seed oil 240 g corn starch 1 pinch salt 300 g granulated sugar, for the caramel 2 tablespoon(s) granulated sugar, for sprinkling 150 g almonds, toasted To serve mint leaves Διατροφικός πίνακας Nutrition information per portion Method 602 1.9 104.0 Calories 19.0 Saturated Total Carbs (kcal) Total Fat (g) Fat (g) (g) If you are more familiar with the semolina type halvah… this is not the one! This is a different type of Halvah. It may remind you more of a nougat, pudding or jelly-like 30 % 27 % 10 % 40 % appearance and texture. It is called Halvah Farsalon, named after the town Farsala, in Southern Thessaly in Greece. Place a non-stick pan over heat and it get very hot. 83.0 3.9 2.4 0.07 In a bowl, whisk the water and granulated sugar, until incorporated. Sugars (g) Protein (g) Fibre (g) Sodium (g) Add the sunflower oil and corn starch. Whisk until the corn starch dissolves completely and add the salt. 92 % 8 % 10 % 1 % To the pan, add some of the granulated sugar for the caramel and mix with a wooden spoon. Add the remaining granulated sugar in batches. Mix until it melts and turns golden. When the caramel is ready, remove from heat and transfer to mixture in bowl. Mix and transfer whole mixture to pan over heat. Mix for 5-10 minutes, until the caramel has dissolved completely. -
Grotto's Favorites
TO START WITH WATERMELON & FETA SALAD 420 Fresh watermelon, feta, red onion cos lettuce, cucumber, chia seeds Pomegranate, pomegranate dressing MEDITERRANEAN COBB SALAD 450 Grilled chicken, seasonal crudités chickpeas, avocado, almonds, dried figs and ginger tahini vinaigrette LEMON GARLIC 550 MARINATED PRAWNS Tzatziki, bell peppers, pita crisps and sunflower seeds TUNISIAN GRILLED MECHOUIA SALAD 390 Grilled vegetables, Tunisian spices pecan nuts, Kalamata olives, hard-boiled egg cilantro, garlic lemon dressing With grilled tuna 490 FRITTO MISTO DI MARE 590 Crispy-fried seafood Italian style garlic aioli CAESAR SALAD 390 Romaine lettuce, Parmesan shavings Parmesan crisps and croutons With grilled chicken 420 With crispy bacon 420 With grilled prawns 550 MEZZE PLATTER 650 Grilled vegetables, feta organic quinoa tabbouleh edamame beans, olives almonds pita bread and assorted dips SANDWICHES & BURGERS All sandwiches and burgers are served with a side of fries, mayonnaise and ketchup. Burgers are cooked well done only. PAN BAGNAT 470 Seasonal crudités, basil, olives, tuna hard-boiled egg, extra virgin olive oil in French rustic bread SICILIAN SANDWICH 520 Fresh tomatoes, mixed lettuce sundried tomatoes, olives, mortadella fresh ricotta, mozzarella, grated Parmesan extra virgin olive oil and lemon juice in baguette SMOKEY PANINI 470 Smoked chicken breast, smoked bacon zucchini, smoked scamorza, pesto contains gluten vegetarian vegen contains seeds chili contains nuts dairy Prices are in Thai Baht and subject to 10% service charge and applicable -
AFT Stuffed Squid
Stuffed Squid Method First toast the pumpkin seeds in a dry frying pan over a medium heat, stirring occasionally until they are golden on both sides. Put them into a large bowl that you’ll be making the stuffing in. Heat the olive oil in a large frying pan and sauté the onions and garlic over a medium heat until softened and translucent. In the meantime, chop 6 of the tentacles (reserve the others). Add these to the onion mixture along with the raisins. Pour in the wine and simmer until half of the liquid evaporates. Put this mixture into the bowl with the pumpkin seeds. Mix in the spelt grains and chopped herbs, season with salt and pepper to taste. © childsdesign Fill the squid with the stuffing mixture. Use a cocktail Ingredients (serves 4) stick to secure and close the open ends of the squid. For the squid and stuffing To create the sauce • 800g medium-sized whole squid Pour half the olive oil into a large, wide heavy-based (with tentacles), cleaned saucepan. Place the stuffed squid in the pan so that • 50g pumpkin seeds, lightly toasted they fit in snugly. • 3 tbsp extra-virgin olive oil • 1 large onion, finely chopped Cut each of the reserved tentacles in half, • 2 garlic cloves, peeled and minced lengthways and drop into the pan. • 85g raisins • 120ml dry white wine Pour in the wine and chopped tomatoes and drizzle • 250g ready to eat spelt grains over the remaining olive oil. Place on a lid and • 15g chopped fresh flat-leaf parsley simmer over a low heat for approximately 40 minutes, • 15g chopped fresh herb fennel or dill or until the squid is tender. -
Favorite Foods of the World.Xlsx
FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes Duck Confit Papadums Laksa Jambalaya Burrito Cornish Pasty Bulgogi Nori Torta Vegemite Toast Crepes Tagliatelle al Ragù Bouneschlupp Potato Pancakes Hummus Gazpacho Lumpia Philly Cheesesteak Cannelloni Tiramisu Kugel Arepas Cullen Skink Börek Hot and Sour Soup Gelato Bibimbap Black Forest Cake Mousse Croissants Soba Bockwurst Churros Parathas Cream Stew Brie de Meaux Hutspot Crab Rangoon Cupcakes Kartoffelsalat Feta Cheese Kroppkaka PBJ Sandwich Gnocchi Saganaki Mochi Pretzels Chicken Fried Steak Champ Chutney Kofta Pizza Napoletana Étouffée Satay Kebabs Pelmeni Tandoori Chicken Macaroons Yakitori Cheeseburger Penne Pinakbet Dim Sum DIVISION ONE DIVISION TWO Lefse Pad Thai Fastnachts Empanadas Lamb Vindaloo Panzanella Kombu Tourtiere Brownies Falafel Udon Chiles Rellenos Manicotti Borscht Masala Dosa Banh Mi Som Tam BLT Sanwich New England Clam Chowder Smoked Eel Sauerbraten Shumai Moqueca Bubble & Squeak Wontons Cracked Conch Spanakopita Rendang Churrasco Nachos Egg Rolls Knish Pastel de Nata Linzer Torte Chicken Cordon Bleu Chapati Poke Chili con Carne Jollof Rice Ratatouille Hushpuppies Goulash Pernil Weisswurst Gyros Chilli Crab Tonkatsu Speculaas Cookies Fish & Chips Fajitas Gravlax Mozzarella Cheese -
Brosur.Indd 1 9/2/13 11:23 AM
brosur.indd 1 9/2/13 11:23 AM Çubuk Kalamar Mırlan Pane Kuyruğu Üzerinde Breaded Squid Strips Breaded Hake Fillets Karides Pane Battered Shrimps Tail on Breaded Hake Fillets Karides Topu Halka Kalamar Battered Shrimp Balls Battered Squid Rings Midye Karışık Deniz Ürünleri Pane Battered Mussels Battered Seafood Mix Fish Finger brosur.indd 2 9/2/13 11:24 AM PANELER En lezzetli deniz ürünlerinden, kısa sürede hazırlayabileceğiniz atıştırmalıklar... BREADED & BATTERED PRODUCTS The most delicious seafood-snacks you can prepare in a short time. Kalamar Topu Battered Squid Balls brosur.indd 3 9/2/13 11:24 AM KUTUSUNDAN FIRINA DENİZ ÜRÜNLERi Özel tariflerle hazırlanan, evde balık yapma keyfini yeniden yaşayacağınız, temiz, kokusuz, pişirmeye hazır sıra dışı tatlar… SEAFOOD - FROM PACKAGE TO OVEN Unique, ready-to-cook flavors prepared with special recipes; experi- encing pleasure of cooking fish, clean and without smell. Karides Güveç brosur.indd 4 9/2/13 11:24 AM Balık Köftesi Fener Kavurma Nar Soslu Halibut Fish Meatballs Monkfish Roasting Halibut Pomegranate Sauced Redfish Kılıç Sote Somon Brokoli Pesto Swordfish Sauté Salmon Broccoli Pesto Karides Güveç Tartolet Puff Somon Sebzeli Cod Shrimp Stew Tartlet Puff Salmon Cod with Vegetables Puff Mezgit Karides Sebzeli Tartolet Puff Karides Puff Whitefish Shrımp Vegetables Tartlet Puff Shrımp Paella brosur.indd 5 9/2/13 11:24 AM Uskumru Füme Somon Füme Levrek Füme Smoked Mackerel Smoked Salmon Smoked Seabass Kılıç Balığı Füme Alabalık Füme Ton Balığı Pastırması Smoked Swordfısh Smoked Trout Tuna Fish Pastrami Uskumru Füme - Uskumru Füme - Kılıç Balığı Pastırması Kapya Biberli ve Taze Çekilmiş Toz Swordfish Pastrami Soğanlı Biberli ve Kekikli Smoked Mackerel Capia Smoked Mackerel Peppered with Onion Powder Peppered with Thyme Somon Pastıması Salmon Pastrami brosur.indd 6 9/2/13 11:24 AM PASTIRMA VE FÜMELER Tarihten bugüne doğalığından ödün vermeyen yenilikçi seçenekler.. -
Chocolate, Nougat, Caramel and Peanut Bars Recipe By:Tereza Alabanda,The Pastry Maestra
Chocolate, Nougat, Caramel and Peanut Bars Recipe by:Tereza Alabanda,The Pastry Maestra Prep. time : 15 minutes Cook time : 25 minutes Ready in 60 minutes plus cooling Level : Advanced Ingredients: Soft Caramel and Peanut Layer: Sugar 90g (3.2oz) Glucose syrup 90g (3.2oz) Cream (35%) 125g (4.4oz) Butter 15g (0.5oz) Peanuts (roasted) 100g (3.5oz) Nougat Layer: Egg whites 25g (0.9oz) Honey 140g (5oz) Sugar 225g (8oz) Glucose syrup 40g (1.6oz) Peanut butter (smooth) 55g (2oz) Milk chocolate for coating 400g (14oz) Roasted salted peanuts to taste Fleur de sel to taste 1 Directions 1. To make chocolate, nougat, caramel and peanut bars line 30cmx10cm (12"x4") loaf pan with parchment paper. 2. Next, make the caramel layer. To make soft caramel layer put sugar and enough water to cover the sugar into a saucepan. Mix to combine and put the lid on. 3. When the mixture boils, the steam will wash down the sugar crystals from the sides of the pan. Remove the lid, add glucose syrup, and continue cooking until the syrup caramelizes. When the sugar syrup turns amber in color, remove the pan from the stove. Carefully add cream that you've previously heated in the microwave into the caramel. Add butter and stir until incorporated. 4. Put the pan back on the stove, insert the probe of a digital candy thermometer into the mixture, and continue cooking. 5. When the temperature reaches 121°C (250°F) remove the pan from the heat, add chopped roasted peanuts and stir well to combine. -
Greek Food As a Part of Cosmopolitan Cuisine in Food Campaign at Lidl Supermarkets
‘FROM TZATZIKI TO MAYIREFTA’ - GREEK FOOD AS A PART OF COSMOPOLITAN CUISINE IN FOOD CAMPAIGN AT LIDL SUPERMARKETS Magdalena Serafin, Akademia Ignatianum, Cracow, Poland INTRODUCTION Certain foods, especially traditional ones, are emblematic of the national identity. You identify yourself with others by consuming the same food, prepared and served in the same way. It is believed that culinary culture is also crucial to diasporic identifications. Food preparation, cooking and eating in diaspora plays important role not only connecting people of the same roots, but also in creating new cultural formations in a transnational world. Owing to immigrants national cuisine becomes available to global customers and dictates tastes to a new generation. Greek cuisine popular with Europeans, also take important role in that global food melting pot. But Greek cuisine recognition in Europe is not only due to diasporic effort put into promoting national food abroad but also owing to food tourism campaigns, Greek restaurants mushrooming in developing countries, and also new kind of policy incorporated in chain supermarkets. ‘Supermarket revolution’ has occurred in ‘new’ developing European countries since the early 1990s. At first it penetrated local food market but it was not enough so day after day globalized food tradition was emerging. ‘Lidl’ - one of famous chain markets in Poland has also taken part in it. P like Panzarosalata or M like Mussaka or METHODS PURPOSE Combined method: Data were collected in the following way and order: The focus of this research is the analysis of Greek food’s 1. Gathering and combining data directly taken from various administrative sources and other data basis e.g. -
Food Ingredients That May Cause Allergies
Food ingredients that may cause allergies Milk and milk by-products butter, butter fat, butter oil, buttermilk, artificial butter flavor, casein, caseinates (ammonium, calcium, magnesium, potassium, sodium) cheese, cream, cottage cheese, curds, custard, Ghee, Half & Half, hydrolysates (casein, milk protein, protein, whey, whey protein), lactalbumin, lactalbumin phosphate, lactoglobulin, lactose, lactulose, milk (derivative powder, protein, solids, malted, condensed, evaporated, dry, whole, low-fat, milkfat, non-fat, skimmed, and goat's milk) , nougat, pudding, rennet casein, sour cream, sour cream solids, whey (in all forms including sweet, delactosed, protein concentrate), yogurt, malted milk. The following may contain milk products - flavorings (natural and artificial), luncheon meat, hot dogs, sausages, high protein flour, margarine, Simplesse ® Eggs albumin, egg (white, yolk, dried, powdered, solids), egg substitutes, eggnog, globulin, livetin, vitellin, lysozyme, mayonnaise, meringue, ovalbumin, ovoglobulin, ovomucoid, ovomucin, ovotransferrin, ovovitellin, Simplesse ®, surimi. The following may contain eggs - lecithin, marzipan, marshmallows, pasta, and natural and artificial egg flavors. A shiny glaze or yellow colored baked goods may indicate the presence of eggs. Legumes • Peanuts beer nuts, cold pressed, expelled, or extruded peanut oil, ground nuts, mixed nuts, monkey nuts, Nu- Nuts ® flavored nuts, nut pieces, peanut, peanut butter, peanut flour, peanut protein, hydrolyzed peanut protein. The following foods may indicate the presence of peanut protein - African, Chinese, Indonesian, Thai, and Vietnamese dishes, baked goods (pastries, cookies, etc), candy, chili, chocolate, (candies, candy bars), egg rolls, marzipan, natural and artificial flavorings, nougat, sunflower seeds. Artificial nuts can be peanuts that have been deflavored and reflavored with a nut, like pecan, walnut, or almond. Mandelonas are peanuts soaked in almond flavoring. -
01F03-Halva-Kingdom-Catalogue.Pdf
Our Company – Halva Kingdom originated in 1947 in Morocco, when the grandfather of the Halva Kingdom founder worked in the production of traditional domestic Halva. Within days after the family immigrated to Israel, the grandfather transferred his knowledge and techniques to his grandson, who founded Halva Kingdom. Over the years, Halva Kingdom became one of the most prominent and recognizable symbols of Jerusalem’s famous Mahane Yehuda Market. It became a main attraction for visitors from all over the world, who come to the market to enjoy the wide variety of flavors of our rich and unique Halva and Tahini. Our Products – All of our products are traditionally handmade, containing high quality sesame imported from Ethiopia, under conditions that maintain the quality of the sesame seeds, their freshness and their nutritional values. The sesame goes through a roasting process and then grinded in millstones - the traditional method to create Raw Tahini. The same Raw Tahini is also the main ingredient in our unique Halva. A variety of very rich Halva & Tahini in different flavors are created by combining additional carefully selected ingredients. Nutritional Values Sesame Seeds are one of the oldest agricultural crops, and comprise many health benefits. Worldwide, awareness of healthy nutrition has been steadily rising in recent years, and Sesame Seeds are one of the foods recommended by experts for consumption on a daily basis. Sesame Seeds have been widely included in culinary as well as traditional medicines, for their nutritive, preventive, and curative properties. Sesame is a primary source of phytonutrients such as omega-6 fatty acids, flavonoid phenolic anti-oxidants, vitamins, minerals, and dietary fiber with potential anti-cancer properties. -
Chocolate and Turkish Delight Cake
CHOCOLATE AND TURKISH DELIGHT CAKE CHOCOLATE AND TURKISH DELIGHT CAKE Hierdie is ‘n baie besonderse koek. Dis ‘n Turkse koek waarvan ek die resep in ‘n tydskrif gekry het. Dit bevat Halva wat ‘n bestanddeel is waarvan baie middel oosterse koeke en lekkernye gemaak word. Soos bv. Nougat. Ek het dit in n winkel gekry wat Arabiese en Lebanese kosse verkoop. Dit kom voor in verskeie geure soos vanilla,lemon, pistacious. Die een kry die sjokolade een. Agterna kry hy skoon brandewyn oor maar ek het hom ook gemaak en in plaas van die brandewyn het ek sterk rooibos tee en lemoensap oorgegooi wat vir my lekkerder was. Baie maklik om te maak en heerlik. CHOCOLATE AND TURKISH DELIGHT CAKE? 6 eggwhites 1 cup (220g) caster sugar 1 cup (125g) almond meal 500 g chocolate halva, chopped (see note) 150 g pitted dates, chopped Grated zest of 2 oranges 120 g dark chocolate, finely chopped 1/4 cup (60ml) brandy 2 tablespoons edible dried rose petals 2 tablespoons slivered pistachios 2 tablespoons pomegranate seeds (optional) Small mint sprigs, to serve Chocolate glaze 100 ml pure (thin) cream 150 g dark chocolate, roughly chopped Preheat the oven to 170°C. Grease and line a 24cm springform cake pan with baking paper. Beat eggwhites with electric beaters until stiff peaks form. Gradually add sugar, beating constantly, then beat for 5 minutes or until thick and glossy. Fold in almond meal, halva, dates, zest and chocolate until just combined. Spoon mixture into the cake pan, then bake for 1 hour 20 minutes or until dry and firm to the touch (the cake will still be moist in the centre when tested with a skewer). -
Dessert Wood Fired Pizza from the Grill from the Oven
FROM THE GRILL KIDS MENU Chicken Kebab [ 2 pcs ] 100 Pasta 75 Tomato, pepper, onion, chicken skewer, tzatziki, lettuce Bolognese | Cream, ham & cheese served with pita bread Beef Burger 90 Beef Kebab [ 2 pcs ] 140 Beef, mozzarella, tomato, lettuce, french fries Tomato, peppr, onion, beef skewer, tzatziki, lettuce Chicken Bento 90 served with pita bread Chicken breast, chicken sausage, green salad, Barbeque Pork Ribs 130 steamed rice or french fries Served with french fries Fish & Chips 90 Crispy fried fish fillet, fries, tartare sauce FROM THE OVEN Mie Goreng Vegetable | Chicken | Seafood 70 | 80 | 95 Baked Feta Cheese 55 Fried noodle, carrot, cabbage, bok choy, Garlic, tomato, shallot, oregano, olive oil soft boiled egg, crispy shallot Veggie Moussaka 80 Nasi Goreng Potato, zucchini, eggplant, lentil, béchamel, parmesan Vegetable | Chicken | Seafood 75 | 85 | 95 Fried rice, bok choy, egg, green pea WOOD FIRED PIZZA Spanakopizza 95 DESSERT Tomato sauce, spinach, feta, dill, mozzarella Pandan Créme Brulee 75 Passion fruit sorbet, almond crsip Smoked Salmon 110 Tomato sauce, caper, onion, mozzarella, smoked salmon, dill Chocolate Cream Puff 70 Choux pastry, chocolate custard, meringue Spicy Merguez 95 Pumpkin Cheese Cake 70 Tomato sauce, chili, mozzarella, merguez sausage, zucchini, walnut Caramel sauce, hazelnut, toasted coconut flakes Salami Pizza 110 Black Rice Pudding 70 Tomato sauce, mozzarella, grilled pepper, basil Coconut sorbet, mango, starwberry Fruit Platter 60 Cheese Lover 100 Selection of sesonal tropical fruit Cheddar, mozzarella, -
Nougat Glacé— Cold, Creamy, and Easier Than Ice Cream a Mix of Meringue, Whipped Cream, Fruit, and Nuts Makes an Irresistible Dessert
Nougat Glacé— Cold, Creamy, and Easier than Ice Cream A mix of meringue, whipped cream, fruit, and nuts makes an irresistible dessert BY ROLAND PASSOT rom the cooking station in my restaurant, I often candy made with honey, wal- Fhear customers ask their waiter to describe nougat nuts, almonds, and sometimes glacé. “It’s a creamy, frozen dessert from Provence—a pistachios—which is a favorite mix of Italian meringue, whipped cream, fruit, and car- in Provence. amelized nuts.” The tantalizing description almost The honey in nougat glacé always leads to an order, and after a taste of nougat glacé, (traditionally lavender honey) my customers fall in love with its rich yet fruity flavor, is cooked in the sugar syrup that light-as-air body, and subtle crunch. makes the meringue. The nuts I like nougat glacé for all of those traits. But as a chef, are made into nougatine, a I also like that it’s easy to make, that I can make it hard, candy-like mix of nuts ahead of time, and that I can flavor and serve the and caramelized sugar, that’s dessert in a number of ways. crushed and added to the des- sert for a toasted flavor and TRADITIONAL FLAVORS: FRUIT, NUTS, HONEY crunchy texture. Nougat glacé gets its name from being frozen (glacé The fruits mixed into nougat glacé can be dried, means iced in French) and from the addition of nuts candied, or a mix. I don’t advise fresh fruit, however, and honey, which are reminiscent of nougat—a chewy because the high water content would make the dessert runny.