http://goanimate.com/videos/0ACyW-pbCqV4

WATCH IT ! IT IS FUNNY!

Pilafi(Cretan style rice)

Pilafi

• 4 1/2 pounds of stewing chicken or lamb, cut in pieces
• 6 cups of water
• 1 whole lemon, well washed
• 1 tablespoon of salt
• 4 1/2 cups of strained chicken or lamb broth (above)
• 8 1/2 cups of hot water
• 4 1/2 cups of long-grain rice
• 1 1/4 tablespoons olive oil
• 6 tablespoons of lemon juice
• freshly ground black pepper

Preparation:

Make the broth: In a (pressure) cooker, add the chicken or lamb, the lemon, and 8 cups of water. Bring to a boil.Cook until the chicken is very tender.As soon as the meat is cooked we remove any meat foam appears. Remove chicken or lamb from the pot and set aside in a covered dish. When the broth in the pot cools sufficiently, strain into a bowl.

Make the pilaf: Measure out 4 1/2 cups of the broth and pour into a large pot. Add 8 cups of hot (tap) water,broth,olive oil and bring to a boil over medium heat. When it starts to boil, add the rice and stir frequently to keep from sticking. When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes. Remove from heat, stir in the lemon juice, and cover. When the broth in the pot cools sufficiently, strain into a bowl.

Allow to sit 5-10 minutes before serving. The pilaf is supposed to be smooth and creamy, and slightly mushy. Serve with a sprinkling of freshly ground black pepper. Serve the hen separately on a platter.

Tip: Using chicken we make a low fat pilafi but with lamb it is more tasty. I suggest you to try it with lamb . Secondly you can use less or more of broth. It depends on how you like it. Also you can store the broth into refrigerator . Eat while it still warm!

LET YOUR COOKING SPIRIT FREE!

RECIPE IS THE START, IMAGINATION IS THE FINISH!

GREEK COOK LOVERS

GRAPE SPOON SWEET

GRAPE SPOON SWEET

INGREDIENTS

2 pounds (1 kilo) of non seed white grapes

0,6 pounds (300 grams)  of sugar

1 teaspoon of vanilla extract

1 tablespoon of lemon juice

PREPARATIONS

Remove the stems from the grapes and rinse them. 

Put them in a pot with the sugar and a little bit of water just not to stick on pot.

Boil them in low heat until water has evaporated and syrup has become thick.

Add vanilla extract and lemon juice.

When the grapes have cooled to room temperature pack into jars.

You can store this sweet in room temperature but i recommend you to keep in refrigerator.

You can make as much grape sweet as you want depending on how much grapes you have.

LET YOUR COOKING SPIRIT FREE!

RECIPE IS THE START, IMAGINATION IS THE FINISH!

GREEK COOK LOVERS

CHICKPEAS SOUP

CHICKPEAS SOUP

INGREDIENTS

1/2 kilo(1 pound) chickpeas

1/2 cup olive oil

1 chopped onion

1/2 kilo(1 pound) tomato puree

2 tablespoons salt

1 teaspoon pepper

water

PREPARATION

Add chickpeas in water for 6 hours(overnight) to become softer.

Boil chickpeas for 1 1/2  hour in a pot of for 15-20 minutes in pressure cooker. We want chickpeas to be soft so you should cook until be soft.

In a pot heat olive oil.

Saute onion.

Saute the boiled chickpeas.

Add tomato puree and 1 cup of water.

Add salt and pepper.

Cook for 25-30 minutes until water has evaporated.

That's it.

LET YOUR COOKING SPIRIT FREE!

RECIPE IS THE START, IMAGINATION IS THE FINISH!

GREEK COOK LOVERS

UNIQUE GREEK COOK LOVERS RECIPE!

HOW OLIVE OIL IS MADE

HOW EXTRA VIRGIN OIL IS MADE

The collection of olive oils.

It's a procedure that is made every year in December and January. With new technology it's easier to collect olive oils.But in the past whole family was gathered in order to collect them. It's was a lit bit tiring and difficult too. Especially in Crete almost every family has it's own olive trees and make it's own extra virgin olive oil.
We use only extra virgin oil. Sometimes we use it even in sweets.

IN THE FACTORY

THAT'S HOW DOES EXTRA VIRGIN OLIVE OIL COMES ON YOUR TABLE!

RESPECT AND USE THIS HOLY PRODUCT!

GREEK COOK LOVERS!

ALL RECIPES

ALL  RECIPES 20!! 

GREEK SALAD (XORIATIKI CLASSIC)

TIGANIA (FRIED PORK)

LOUKOUMADES

RABBIT

TZATZIKI

HALVAS

SPINACH RICE

FRIED ZUCCHINI

MELOMAKARONA-HONEY COOKIES WITH WALNUTS

SAGANAKI-PAN SEARED GREEK FETA CHEESE

SPAGHETTI WITH MINCED MEAT

CHICKEN OKRA-FRIED POTATOES

PASTELI-HONEY SESAME CANDY

Greek Tirokafteri (Spicy Cheese Dip)

SPANAKOPITA(SPINACH PIE)

BLACK EYED BEANS

PORK WITH GREENS

TAHINI(SESAME PASTE) WITH HONEY

PASTITSIO

RIZOGALO(RICE PUDDING)

RIZOGALO(RICE PUDDING)

RIZOGALO(RICE PUDDING)

INGREDIENTS:

2 tbsp. butter
1 quart milkpinch of salt
1/3 cup rice (see above)
strip of lemon rind
1/4 cup sugar
2 eggs, beaten well
1 tsp. vanilla extract
ground cinnamon for serving

PREPARATION
In a large saucepan over medium high heat, melt butter. 

Add  milk and pinch of salt and bring to a boil.
Add the rice and lemon rind and boil for approximately 25 minutes stirring frequently to prevent rice from sticking to the bottom of the pot. You want the rice to be tender but not mushy.
When the rice is cooked, remove the lemon rind and stir in the sugar.
Add about a cup of the warm milk mixture to the beaten eggs to temper them and prevent them from curdling.
Reduce the heat to low and add the egg – milk mixture into the pot, stirring constantly and continue to cook until the mixture begins to thicken. 

Remove the pot from the heat, stir in the vanilla extract and cool.
To serve, dust with a sprinkle of ground cinnamon. 

You can enjoy this recipe at room temperature or chilled.

LET YOUR COOKING SPIRIT FREE!

RECIPE IS THE START, IMAGINATION IS THE FINISH!

GREEK COOK LOVERS