Galaktompoureko (Γαλακτομπουρεκο)

A friend from Greece called this morning trying to find out when we are going to visit, well it's Monday morning, June 22nd second day of summer and no plans for visiting Greece this summer, hate it.

Living in southern California is a dream, but spending a few weeks in the Greek islands during the summer is more than a dream.
After my phone conversation, my daughter once again started talking about yiayia, and what a great cook she was, and we ended up talking about the corner bakery and all the sweets on their window, so we decided to make our favorite galaktoboureko.
Easy and quick recipe for every one to make.

Ingredients:

For the cream:
* 6 1/2 cups of milk
* 350 gr. sugar
* 150 gr. semolina
* 3 eggs
* 3 tsp vanilla extract


For the syrup:
* 500 gr. sugar
* 1 1/2 tbs corn syrup
* 3/4 cup water
* 1/2 lemon (cut in 4 pieces)
* 2 tbs vanilla extract

** 1 cup melted butter
** 1 pack of filo (18 sheets)
** 11" x 15" pan or you can use a 16" round pan

Combine all ingredients for the cream (except the vanilla extract) in a pan on high heat.
Keep stirring until cream thickens up, turn off the heat and add vanilla extract.
Turn oven on to 300 f .
Butter the pan and lay half the filo sheets, butter them one by one, if they are bigger than you pan leave them out of the pan.
Pour the cream in the pan, fold the filo sheets from outside the pan and cover the cream with the rest of the filo sheets of course while you butter them again one by one, if you have any butter left pour on top.
Mark with a knife where you are going to cut the galaktoboureko after it's cooked (make sure that you don't cut through the cream) and sprinkle with a little water.

Galaktoboureko right before you put in the oven.

Put in the oven and cook for 1 1/2 hours.
Twenty minutes before you remove from the oven you need to make the syrup.
Combine all ingredients in a pan except, the vanilla extract, and place on high heat, Let it boil for 4 minutes, remove from heat and add vanilla extract.
When the galaktoboureko is cooked add the hot syrup.

**Make sure that you add the syrup as soon as you take the pan out of the oven, if the syrup is cooling off bring it up to boil before you pour it on the galaktoboureko, make sure it cooled off before you cut and serve.

Galaktoboureko right after you add the hot syrup.

Sprinkle a little ground cinnamon. and enjoy!!!

Stuffed tomatoes and bell peppers.

Summer is here, I think today we should make a very traditional Greek summer dish, stuffed tomatoes. There are a lot of different recipes for stuffed tomatoes (peas, spinach, feta cheese, and even with octopus in some islands) but today we are going to do the most common and easy recipe which is with rice and ground beef.

Ingredients:

8 medium firm and ripe tomatoes
4 large green bell peppers
1 1/2 lb of lean ground beef
1 finely chopped onion
1 cup olive oil
1/2 cup rice
1 cup chopped parsley
Salt, pepper and sugar
Parmesan cheese (optional)

Cut off the top of each tomato and save them for later, with a spoon and very carefully remove the pulp, remove the seeds from the pulp and put it in a blender and liquefy. Cut the tops off the bell peppers also and clean the inside of them.
In a large sauce pan heat half of the olive oil and saute the onions and the ground beef for a few minutes then add the rice, half of the liquefied tomatoes (juice) the parsley , salt, pepper and simmer for 10 minutes.
While simmering sprinkle a little sugar on the inside of the tomatoes, and poke some holes with a fork on the skin of each tomato (and bell peppers of course), now is the time to turn the oven on to 375f.
Fill the tomatoes and peppers with the mixture and place the tops on each one.
Pour the other half of the blended tomato pulp and the olive oil on the tomatoes, (also if you have any mixture left put it in the baking pan) cover the baking pan with foil and cook for about an hour. After 40 minutes remove the foil, you might have to add a little water.
When done if you like you can sprinkle a little Parmesan cheese while the tomatoes and bell peppers are hot.
Serve it with feta cheese and a glass of your favorite white wine.

Καλη ορεξη!

Stuffed tomatoes and bell peppers, great summer dish.

Shrimp Saganaki

Saganaki, I think is one of the most popular Greek appetizers.
In the US saganaki is usually a piece of cheese (kefalograviera) fried and flambéed at table side with brandy.
In Greece and particularly in the Greek islands saganaki usually is some kind of seafood in tomato sauce with cheese.
Today I going to give you a saganaki recipe that my kids love, as much as I loved it, when my mother used to make it. Very easy and fast to make when you have guests.

Ingredients:
8-10 Shrimp
3 Green onions
½ Bell pepper (green so you can add more color)
2 Tbsp olive oil
1oz. Ouzo
½ Cup white wine
½ Cup feta cheese cut in small cubes
1 Tomato
1 Tsp oregano
2 Tbsp fresh parsley (if you don't have fresh you can use dried also)
2 Tbsp fresh mint

Chop the green onions, and cut the bell pepper into stripes.
On a frying pan sauté the green onions and the bell peppers, and add the shrimp (turn on both sides) for a few minutes and flambé with the ouzo, when the flame goes out add the wine, and grate the tomato in the pan.
Simmer for a few minutes (to give the sauce time to thicken ) and add the oregano, parsley, fresh mint, and the feta cubes, stir and transfer to a serving plate and decorate with a couple of mint leafs. Serve with small pieces of toasted bread and a good glass of ouzo.
You can also replace half the shrimp with mussels.

Καλη ορεξη!!

This picture is taken from my bedroom window, what a perfect

place to have a shrimp saganaki with the an ouzo.

Tzatziki (Yogurt cucumber and garlic dip).

When you join a Greek family for a meal there is always a lot of different things to try, from bread and cheeses to salads and appetizers.....
I thing starting today with an easy to make, and everybody's favorite appetizer bread spread is the way to go.

Ingredients:
4 Cups of plain yogurt (okay to use 2% fat yogurt)
2 Cucumbers medium size (seedless)
1 Tsp Salt
5-6 Garlic gloves (use more for a stronger garlic taste)
3 Tbsp olive oil
2 Tbsp vinegar
4 Tbsp finely chopped fresh dill

Place yogurt in cheese cloth and put it in a stainer inside a bowl and put it the refrigerator for about 24 hours to strain. You can turn the cheese cloth over if you like so both sides can drain well.
Peel the cucumbers (If you are not using seedless cucumbers you must remove the seeds) and grate them on a plate, using the bigger holes on the grater, drain them of their water or just simply put them on a paper towel (use fresh towels) to get most of the water out.
Grate the garlic to where it looks like a paste.
Place the yogurt in a bowl and add the cucumber, the garlic, the salt and the chopped dill, mix them slow while you add the oil and the vinegar.
You can use for decoration a couple of olives and a leaf of fresh mint after you place the tzatziki on a serving plate.
Make sure you refrigerate it well before serving to keep all the flavors together.

Tzatziki is served with pita bread or plain bread, great starter with a glass of ouzo.

Enjoy!