ROAST POTATOES GREEK STYLE
POTATOS 3 kg
GARLIC 2 cloves (chopped fine)
SALT 1 ½ tea spoon
PEPPER ½ tea spoon
OREGANO 1 ½ teas spoon
OLIVE OIL ½ tea cup
LEMON JUICE ½ tea cup
BAY LEAVES 5-6 leaves
We peel wash and cut the potatos. Then we place the potatos in the tray and add all the ingredients except the lemon juice. We mix well and we place in the oven . the oven has to be preheated at 225C –440F.
We cook until potatos get coloured and we mix them one time with a spatula.
Duration of cooking depends of the potatos so more or less we need an hour.
Of course we can try one potato to make sure.
We add the lemon juice 5 minutes before take them out.
CHICKEN IN LEMON SAUCE
INGREDIENTS FOR 4-5 PERSONS
11/2 kg of chicken( drum sticks or breast or whole chicken in small portions)
2 onions (chopped)
2 cloves of garlic(chopped)
2 bay leaves
1spoon of mild mustard
1 cup of white wine
¾ of a cup lemon juice
1 teaspoon salt
½ teaspoon pepper
Veg. Oil ½ cup
We place the onion and the garlic in the pot and we fry with some oil until brown.
In a fry pan we brown color the chicken and we place it in the pot with the onion and the garlic,we cook for a few minutes and we add the wine.
After a while we add the lemon juice the mustard and the other ingredients.
We add 2 cups of water and we cook for about 30 to 40min,
We make sure that the chicken is cooked and in the end we use some corn flour with water to make the sauce thicker.
We can serve with potatoes or rice.
BEAN SOUP (FASOLADA)
White dried beans medium size ½ kg
2-3 medium carrots
2 celery sticks
2 onions (medium size)
2 cloves of garlic
1 potato (cut in cubes)
1soup spoon tomato paste
250gr. Tomato peeled(konkase)
¾ of a cup olive oil
We place the beans in the pot and we add water up to the half of the pot.
When the beans start boiling we add the carrots in rounds the onions-celery-garlic chopped and then the tomatoes.
In the end we add the salt-pepper and olive oil
We cook for about an hour and we check if more water is needed to add.
We taste the soup to see if it needs more salt and if the beans are cooked.
Then we leave the soup for ½ an hour to rest and we serve.
AUBERGINE DIP (MELITZANOSALATA)
INGREDIENTS ( FOR 4-5 PERSONS)
2Kg eggplants (big ones)
2 cloves of garlic
Place the eggplants in a baking try and grill them for appr. 40min
(before that do some holes to avoid blow)
you might add some salt also.
When the skin is black and wrinkled we remove.
Allow to cool and remove the skin.
We place the eggplants in a strainer and leave for ½ an hour.
Then we place in a bowl and mash into a puree adding all the ingredients.
We taste to see if the seasoning is ok and we serve with pitta bread.