Recipes from 2nd Cooking Class

Hello! Here are the recipes from my second Greek cooking class. Enjoy! Updates from the past week/London coming once back from the land of British accents :)

ROAST POTATOES GREEK STYLE

INGREDIENTS FOR A MEDIUM TRAY (4-6 PERSONS)

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

METHOD

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

(KOTOPOYLO LEMONATO)

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

METHOD

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)

INGREDIENTS FOR 5-7 PERSONS

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)

Salt

Pepper

¾ of a cup olive oil

METHOD

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)

salt

pepper

olive oil

vinegar

2 cloves of garlic

METHOD

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.