TRADITIONAL GREEK SALADS

Lettuce Spring Salad


INGREDIENTS

Gem/Romaine lettuce – spring onions – fresh dill – Latzimas extra virgin olive oil – Pan balsamic vinegar – salt & pepper

Preparation Method

Chop the lettuce and put in a bowl. Finely chop the spring onions & the dill and add to the bowl. Sprinkle generously with extra virgin olive oil & vinegar, season to taste. Alternatively you can use any of our infused extra virgins.

 

Cabbage, Carrot & Red Pepper Salad (Politiki Salata)

 

INGREDIENTS

½ finely chopped cabbage – 3 graded carrots – finely chopped celery (1-2 stalks) – 1 finely chopped red pepper or 2 roasted peppers – 2 cloves of garlic (crushed or finely chopped) –   Latzimas extra virgin olive oil – Villa Trebbiana balsamic vinegar – salt & pepper

 

Preparation Method

In a large bowl mix the cabbage, carrots, celery, peppers, garlic. Sprinkle generously with Latzimas extra virgin olive oil & white wine vinegar. Season to taste.

 

 

Traditional Warm Winter Salad 

INGREDIENTS

4 medium boiled potatoes cut in wedges – 1 boiled chopped courgette – 2 boiled chopped carrots – 2 hardboiled eggs (thickly sliced) – Latzimas extra virgin olive oil (4 table spoons)

Pan red or balsamic vinegar (1-2 table spoons) – salt & pepper

Preparation Method

Put all the chopped vegetables & eggs in a large bowl and sprinkle the extra virgin olive oil & vinegar. Season to taste. Enjoy this beautiful salad with roasted red peppers, anchovies, feta cheese or Melina Taramasalata and your favourite bread.

Chick-Peas Salad 


INGREDIENTS

250g of chick-peas – 1 small onion (cut in wedges) – 4 tbsp. of Latzimas extra virgin olive oil – 2 tbsp. of Villa Trebbiana balsamic vinegar – 1 tsp. of mild mustard – 1 tsp. of Ergastiri Meliou thyme honey – salt & pepper

 

Preparation Method

Soak the chick peas overnight in water. The following day drain them and boil in fresh water for about 1½h or longer until the chick peas are soft and ready to eat. Drain the chick-peas and put them in a large bowl. Make a dressing by mixing the olive oil, vinegar, honey and mustard and pour it over the chick peas. Season to taste and stir well. You could optionally add roasted sliced vegetables such as yellow/red peppers, aubergines or courgettes as well as cubes of feta cheese or any other type of sheep cheese.

 

 

MEZE FOOD

Grilled courgettes & aubergines served with Melina tzatziki  


INGREDIENTS

3 courgettes – 3 aubergines – Latzimas extra virgin olive oil

Preparation Method

Slice the aubergines & leave them in salty water for about 15 min. Squeeze them and leave them on kitchen roll to dry. Slice the courgettes and season them to taste. Grill all slices of courgettes & aubergines until soft & ready to eat (for about 15 – 20 min). Serve with Melina tzatziki.

Greek bruschetta (dakos) 

 

INGREDIENTS

Thick slices of your favourite bread – fresh tomatoes, finely chopped crumbled Melina feta – Latzimas extra virgin olive oil – salt & dry oregano

Preparation Method

Grill the slices of bread, then rub some of the chopped tomatoes on the bread and add some extra chopped tomatoes on top & the crumbled feta. Sprinkle with evoo and season to taste with salt & dry oregano.

Strapatsada (tomato omelette)

 

INGREDIENTS

1/2 jar of the Melina tomato sauce of your choice – 5 beaten eggs – salt & pepper – 150g Melina feta cheese (crumbled)

Preparation Method

Heat the tomato sauce in a frying pan until bubbles appear on top and then add the beaten eggs and stir well. Add the feta cheese, season to taste and keep stirring until the eggs are cooked.

Shrimps and/or Mussels in Melina Sauce (saganaki)

INGREDIENTS

1 jar of Melina tomato sauce of your choice – 750g of shrimps / mussels – 1 green/yellow/red pepper (chopped) – 200g of feta cheese (crumbled) – salt & pepper

Preparation Method

Heat the tomato sauce in a frying pan until bubbles appear on top and then add the chopped pepper. Simmer until the pepper softens and then add the shrimps/mussels. Cook until ready and add the feta cheese. Stir well and season to taste.

 

Traditional Spanakopita (spinach & Feta Pie)

INGREDIENTS

1kg fresh spinach, chopped – 1 leek chopped – 2 large onions, chopped – 2 bunches of spring onions, chopped – 1 bunch of parsley, chopped – 1 bunch fresh dill, chopped – 350g Melina feta cheese, crumbled – 2 eggs, lightly beaten – 1 cup Latzimas Extra Virgin olive oil – 1 pack of crispy filo pastry sheets

Preparation Method

Wash and drain (squeeze) the chopped spinach very well. Spinach should be dry.

Simmer all onions & leek in a frying pan using a few table spoons of Latzimas extra virgin. Add the parsley & dill and cook for 5 to 10 minutes. Remove from the fire, add the spinach and season with salt and pepper. In a large mixing bowl, mix the feta with the eggs. Add to the spinach mixture and mix until combined.

Using a pastry brush, lightly grease your baking tray with the Latzimas extra virgin. Layer about 8 sheets of filop on the bottom of a baking tray making sure to brush each sheet with extra virgin. Add the spinach mixture in an even layer and press with a spatula to flatten. Layer another 8 sheets on top of the spinach mixture making sure to brush well with extra virgin. Before baking, score the top layer of filo (making sure not to puncture filling layer) to enable easier cutting of pieces later. Bake in a preheated 180oC oven until the pie turns a deep golden brown, needs about 45min.

 

Tiropitakia (mini cheese pies)

INGREDIENTS

½ crispy filo pastry – 250g Melina feta cheese – 2 eggs – black pepper – 4 or 5 table spoons of Latzimas Extra Virgin – Ergastiri Meliou thyme honey (optional)

Preparation Method

Crumble the feta with a fork and put it in a bowl, beat the eggs and mix them with the cheese. Season with black pepper. Fold each sheet of filo in two and then cut it in stripes lengthwise (about 8cm in length). Brush it with the extra virgin. Place on the top corner of each strip about 1 table spoon of the cheese mixture. Start folding in a small triangle. Continue until you use the whole mixture. Put the mini cheese pies on a baking tray and bake inpreheated oven until golden for about 15min (180oC). When ready enjoy them pouring some thyme honey on top.

 

 

MAIN DISHES

Frikase (meat and lettuce / artichokes in egg-lemon sauce)

 

INGREDIENTS

1kg of lamb/pork – a bunch of spring onions – 1 large onion – a bunch of dill – 4 romaine lettuces (chopped)/12 artichokes – 1 big lemon – 2 free range eggs – Latzimas extra virgin olive oil (half a glass) – salt & pepper

Preparation Method

Simmer the oil, dill & all onions in a sauce pan, add the meat and cook until all sides brown, then add half glass of warm water and cook the meat until ready to eat. When ready take the meat off the sauce pan and put the lettuce/artichokes in the sauce pan to cook in the remaining stoke. When the lettuce/artichokes are ready put the meat back to the sauce pan and mix gently with the lettuce/artichokes. Remove the sauce pan from the heat.

Egg-lemon sauce: In a bowl beat the whites of the eggs for 3 minutes and then add the yolks and half cup of sauce/stock from the saucepan (not piping hot) and keep beating for another min. Add the juice of the lemon. Pour the egg lemon sauce (avgolemono) in the saucepan on top of the meat and the lettuce, stir gently & heat up your frikase on medium fire for 2-3min. Frikase must have a lemony taste so you may need to add some more lemon juice, according to taste.

 

 

Kokkinisto (meat in a rich tomato sauce)


INGREDIENTS

500g of beef/pork/ lamb or chicken – 1 large onion finely chopped – 1 jar of Melina sauce with Red Pepper or Basil – Latzimas extra virgin olive oil (4 table spoons) – salt & pepper – 1 cinnamon stick – 1 tea spoon of paprika
Preparation Method

In a saucepan heat the extra virgin oil and simmer the chopped onion. Add the meat to brown, simmer for 10 min and then add the Melina sauce & the spices and half glass of warm water. Season to taste. Cook on medium fire until the meat is tender and ready to eat, you may need to add a bit more water as you are cooking the meat. Enjoy the kokkinisto with your favourite pasta, rice, mashpotatoes or fried chips (preferably fried in extra virgin olive oil, the Greek way!)

Lemonato (meat in lemon sauce)


INGREDIENTS

500g of beef/pork/ lamb or chicken – Latzimas extra virgin olive oil (4 – 5 table spoons) – 1 glass of white wine (Queen of Hearts) – the juice of one lemon – salt & pepper

Preparation Method

Brown the meat in the olive oil and add the wine. Cook the meat for 10min in the wine & oil, then add half glass of warm water, the lemon juice, season to taste and cook until the meat is tender & ready to eat. Enjoy lemonato with your favourite pasta, rice, mash potatoes or fried chips (preferably fried in extra virgin olive oil, the Greek way!)

 

Greek Sunday’s Roast


INGREDIENTS

500g of beef, pork, lamb or a whole chicken – 1kg of potatoes peeled and cut in wedges – Latzimas extra virgin olive oil (half glass) – ½ glass of white wine (Queen of Hearts) – 1 tea spoon of mild mustard – 1 table spoon of Ergastiri Meliou Thyme Honey – the juice of one big lemon – dry Greek oregano (1 tablespoon) – salt & pepper

Preparation Method

Preheat oven at 180 degrees. In a baking tray put the meat and the potatoes, add the rest of the ingredients and mix (ideally dissolve the mustard in the wine). Add warm water until meat & potatoes are covered by ¾. Cook in the oven for 1h and a half (it may take less time depending on the type of meat and potatoes) until all water has evaporated and meat & potatoes are fully cooked.
Fasolada (traditional Greek bean soup)

INGREDIENTS

250g papouda beans – 200g of tomato puree – 3 carrots (chopped) – 1 onion finely chopped – 2 celery stalks (chopped) – ½ green pepper (chopped) – salt and pepper – 1 cup of Latzimas extra virgin olive oil – 1 tsp. of sugar – 1litre of water

Preparation Method

In a pot put the beans and add the onions, celery, tomato puree, sugar, green pepper, carrots and season to taste. Add water to fully cover beans & vegetables. Boil on medium fire for an hour, then add the extra virgin and keep boiling for another ½h or longer if needed until the beans are soft and ready to eat .

Yiouvetsi (beef, lamb or chicken with kritharaki / hylopitaki in tomato sauce)


INGREDIENTS

1kg of lamb/ beef/ ½ chicken – 300g of kritharaki/ hylopitaki Melissa – 4 ripe, chopped fresh tomatoes – 1tsp. of sugar – 1 large onion (chopped) – ½ glass of red wine (King of Hearts) – 1 stick of cinnamon – 2 or 3 cloves – salt & pepper

 

Preparation Method

In a pot brown the meat in the olive oil and the chopped onion. Add the wine and cook for 10min. Then add the tomatoes, sugar, salt, spices and one glass of warm water. Cook on medium heat for about 1½ h. When the meat is cooked and the red sauce has thickened add some more water (a full glass) and the pasta in the meat sauce and cook the pasta until ready. Keep stirring. If too stiff add some more water and stir well. Serve with grated cheese and ground pepper on top.

You can use the same recipe using prawns but only cook them for 10min and you need to remove them from the pot before you add the pasta otherwise they will be overcooked; when the pasta is ready put them back in the pot.

Psarosoupa (traditional Greek fish soup)

 

INGREDIENTS

500g cod fillet – 250g raw king prawns – 5 big potatoes cut in wedges – 2 courgetes chopped – 3 carrots chopped – 4 celery stalks chopped – 8 shallots halved – 1 medium ripe tomato diced – ½ cup of Latzimas Extra Virgin – the juice of 2 lemons – salt & pepper

 

Preparation Method

Put all the vegetables in a big pot and add enough water to fully cover them. Bring to boil and then add on top the cod filets. Boil on medium fire for 10 min and then take the cod fillets out of the pot, put them on a plate, leave them aside. Keep on boiling the vegetables for 15min (mash them a bit with a potato masher), add the prawns the lemon juice and the oil and season to taste. Keep on boiling the soup for 10 more min.

Serve the soup hot in bowls adding a fillet in each bowl on top.

Greek Pizza

INGREDIENTS

Pizza base (your own or a readymade one) – Melina Basil/Red Pepper tomato sauce – pitted Kalamata olives – feta cheese (crumbled) – chopped green pepper – 1 big ripe tomato diced – one red onion (sliced in rings) – dry Greek oregano

Preparation Method

Preheat oven at 180 degrees. Spread the Melina tomato sauce on your pizza base (half a jar should do or a bit more if you want your pizza rich in tomato sauce), sprinkle the oregano and then top with the rest of the ingredients: olives, pepper, tomato, onion and feta cheese. Bake at 180 oC for 15min – 20min.

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