Ingredients :
- 1
whole chicken
- 4
lemons
- ½
cup of olive oil
- 2
tbsp oregano
- 5
potatoes cut in half
- salt
and pepper to taste
Preparation :
- Wash chicken and pat dry.
- Pre-heat the oven to 190O C.
- Put the chicken in a roasting tray and
pour freshly squeezed lemon juice over the chicken and inside. Season well with
salt, pepper and oregano.
- Drizzle olive oil all over the
chicken.
- Place the chicken in the oven and cook
for 45 minutes, basting the chicken with the oil and juices regularly
- Add the potatoes to the roasting try
after 45 minutes and cook for an additional 45 minutes, or until chicken is
done.
Serves 4
Ingredients :
- 600
gms of chicken pieces
- 5
medium tomatoes, peeped and mashed
- 1
large onion, finely sliced
- 1
cinnamon stick
- 2-3 cloves
- 250 ml water
- 2 spoons butter
- 150 ml olive oil
- Juice of 1 lemon
- Grated Zest of 1 lemon
- Salt & pepper
Preparation :
- Place the chicken into a bowl with the
lemon zest and juice. Stir well, cover and leave to marinate for 30 mins.
- Sauté the onions in a
large saucepan in butter. Add chicken pieces, once the onions are translucent.
When the chicken has browned slightly, add olive oil and mashed tomatoes
- Add cinnamon, cloves,
water and season with salt and pepper to taste.
- Continue to cook the
chicken on low heat for at least 60 minutes
- Check frequently, and add
more water if required. When chicken is cooked and the tomatoes have thickened
into a sauce like texture, remove from heat.
- Serve hot with pita bread
and tzatziki
Serves 4
Ingredients :
- ½
kg yogurt, strained
- 1
cucumber, peeled
- 4
garlic cloves, grated
- salt
- oil
- vinegar
Preparation :
- Mix the garlic with salt
and vinegar
- Grate the cucumber and
squeeze out all the water in it.
- Put the yogurt in a bowl
and add the grated cucumber. Add in the garlic.
- Put the yogurt in a
blender and blend it until the ingredients are well mixed. Add some oil,
sprinkle salt and red chilli powder and serve
- Grate the garlic and mix
it with salt and vinegar. Peel the cucumber, grate it and squeeze it until all
its water is removed. Put the yoghurt into a bowl and add the cucumber into it.
Then mix the yoghurt with the mixture of grated garlic. Whiz the content until
all the ingredients are well mixed. Add some oil. Yoghurt dip can be served in
a normal temparature but it is rather prefered cold.
Serves 4
Ingredients :
- 1/4
cup olive oil
- 300g
fusilli or penne pasta
- 225
gm fresh baby spinach
- 50
gm cherry tomatoes, halved
- 100
gm black olives
- 200
gm feta cheese, broken into rough chunks
- 3
tbsp olive oil
- 2
cloves crushed garlic
- Water
to cook the pasta
Preparation :
- Cook the pasta in salted boiling water for about 10 minute.
- Add the spinach to the pasta, cook for
another 2 minutes and drain. Keep the pasta in a colander, and allow to drip
dry
- Toss together tomatoes, olives, feta
and garlic in a bowl. Add lots of black pepper, and drizzle with olive oil.
- Add the drained pasta in the drained pasta and spinach, and toss
together. Season to taste.
Serves 4
Ingredients :
- 1/4
cup olive oil
- 5
onions, chopped
- 2
cloves of garlic, minced
- 1
medium bunch of dill, chopped
- 4
medium potatoes, cut into quarters
- 1
bay leaf
- 2
cups frozen peas
- 2
1/3 cups of water
- Juice
of 1 lemon
- 1
tablespoon flour
- Salt
& Pepper
Preparation :
- Heat
the olive oil and add the onions and sauté for a few minutes. Add garlic and
dill and cook till the aroma is released.
- Add
potatoes and peas, and stir together.
- Season
with salt and pepper.
- Add
water and bay leaf and bring to a boil. Reduce heat and allow peas to simmer
for 30 minutes.
- Mix
lemon juice and flour to form a paste. Add this to the peas and stir well.
Continue cooking for another 5 minutes.
- Serve with pita bread or rice
Serves 4
Ingredients :
- 2
cup of dried chickpeas
- 6-8
cups of chicken or vegetable stock
- 1
tsp of baking powder
- 1
large onion, thinly sliced
- 1/2
cup of olive oil
- 1
stalk of celery, finely chopped
- 3
bay leaves
- 1
tsp salt
- 1
tsp paprika
- 1
tbsp flour
- 2-3
large lemons
Preparation :
- Soak
the chickpeas in a large bowl of water overnight. The next day, drain and rinse
the chickpeas, and soak again in water with baking soda. Drain and rinse again,
this time removing any skins
- The
next day, heat olive oil in a pot on medium heat, and add the onions, celery,
bay leaves, paprika and sauté until the vegetables soften.
- Add
the chickpeas in the pot and pour the stock, and bring to a boil. Skim off the
top layer of foam that covers the stock.
- Reduce
heat and let simmer for about 2 hours, till chickpeas are soft.
- Add
salt and olive oil and continue cooking for a few minutes.
- Mix
the flour and the lemon juice. When the mixture is smooth, add 2 table spoons
of the chickpeas broth and stir. Pour the mixture to the chickpeas, and cook
for a few minutes, stirring constantly.
- Serve
with a dash of lemon. Season with salt and pepper to taste. Serve with a warm
portion of garlic bread.
Serves 4
Ingredients :
- 400 gm chickpeas, soaked overnight in water.
- 1
red onions cut into thin wedges
- ¼ cucumber, halved
lengthways and sliced diagonally
- a small bunch flat-leaf
parsley , roughly chopped
- 100 gm feta cheese, crumbled
- a small bunch of basil
leaves, roughly chopped
- 2 tbsp red wine vinegar
- Extra virgin olive oil
Preparation :
- Drain chickpeas and rinse.
- Mix
chickpeas, onion, cucumber, parsley, cheese and bsil in a large bowl and toss
well.
- Drizzle
red wine vinegar and olive oil on the salad. Toss well.
- Season well with salt
and pepper, to taste
Serves 4
