YOUVARLAKIA SOUP (Meatball-egg/lemon soup)

Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup)

       As we are in the heart of the winter I thought I'd share with you a delicious hearty Greek soup called Youvarlakia. It is one of the most favourite soups of the season and very easy to make.

 


       In Greece we love soups and stews especially when they are accompanied by a warm crusty bread for dipping in the sauce. 




       Avgolemono (av-go-LE-mo-no), a creamy egg-lemon sauce, is a staple of Greek cooking that we often add to our soups and not only. You could cook the soup without it - it would still taste good!

Ingredients:

• 1 lb. ground beef
• 1/3 cup long grain rice, uncooked for the ground meat
• 1/3 cup long grain rice (or more depends how thick or watery you prefer your soup)
• 1 onion,minced
• 1 clove garlic, minced fine
• 2 tbsp. finely chopped fresh parsley, or 1 1/2 tsp. dried
• 1 tsp. dried mint and rubbed between fingers into powder
• Salt and pepper to taste
• 1 large egg
• 2-3 cups chicken stock or broth (if desired)

For the sauce:

• 2 large eggs (at room temperature)
• Juice of two or three large lemons, strained

 

Preparation:

In a large bowl combine ground beef, rice, onion, garlic, parsley, mint, 1 egg, just a little olive oil, salt, and pepper in a bowl. 

                    

Knead for a few minutes, then shape into walnut-sized meatballs and set aside. 

                   

  In a soup pot, bring the water (or you can use stock for added flavor) to boil and then carefully add the meatballs. Don't forget to add a little salt and olive oil to the water. 

                      

 Simmer semi-covered over low heat for 15 minutes and then add the rest of the rice to the water. If you would rather not add any rice then let it cook for about 25-30 minutes or according to taste.  Add more water/broth as you would like.

 

In the meantime prepare your avgolemono sauce:

 

     

 Using a whisk, (I find that a simple fork does an excellent job) in a medium bowl, beat firstly the 2 eggwhites alone until frothy. Then add and beat the egg yolkes.

Slowly whisk in the lemon juice while beating all the while. Ladle one cup of the pot liquid little by little into egg-lemon mixture to temper the eggs beating steadily, until nearly all the hot liquid has been added. 

     Remove the soup pot from heat and add egg-lemon mixture stirring gently. Heat over very low heat until sauce thickens (3 minutes perhaps) and is heated through. Be careful not to allow the sauce to boil or the eggs will curdle.

ENJOY! A rich soup that will fill and warm you up!

 

Don't forget to serve feta cheese and crusty bread alongside.

First and last photos are courtesy of Google images.

MELOMAKARONA

      No, I still haven't solved the problem with blogger - see previous post -- but I found a way around it for the time being ... so here's (finally) a new post.

MELOMAKARONA

      I've told you before, that Greeks  are very hospitable people and like to have guests at the house who they treat as royals (older generations -like my mom- would be offended if you as a guest would not accept at least one of the thousands of treats she will offer!) They like to have an array of sweets, cookies, appetizers out for offering to the  guests so one can just imagine the amount and variety of treats Greeks have during Christmas.

      Two mouthwatering cookies/sweets are the stars of the Christmas holidays Kourabiethes and Melomakarona - and I've already given you the recipe for the Kouriabethes. Now, as promised,  I have to give you the recipe for the Melomakarona! (I always keep my promises!) Couldn't make it during the holidays' posts but if you want to try it you still can any time of the year - they'll still be a fantastic treat.

 

     I have to warn you they are a bit troublesome but believe me well worth it! Just imagine the following flavors in your mouth all at once …orange, walnut, honey, clove, cinnamon…. Yum!

 

      The Melomakarona are the most loved Christmas cookies. They are spiced cookies, fragrant from cinnamon, clove and orange zest. The cookies are then dunked in a syrup and topped with  walnut crumbs.

  

INGREDIENTS

For the dough

-2 cups olive oil

-1 cup sugar

-1 cup orange juice

-8 cups of pastry flour (or 7 cups of flour plus 1 cup of fine
  semolina flour)

-1 ½ teaspoons baking soda

-Zest of one orange

-One 2 inch lemon rind
-pinch of salt
-1 tsp ground cinnamon
-2 tsp baking powder
-1/4 cup brandy (Metaxa)
-1/2 tsp ground clove

For the syrup 

-2 cups honey
-2 cups sugar
-2 cups water
-1 cinnamon stick
-3 whole cloves
-1 tsp lemon juice
-1 strip lemon peel
-3/4 cup walnuts ground coarsely


Pre-heat the oven at 350F (180-200 Celsius)

1. You should make your syrup first. To a pot add your sugar, water, honey, lemon peel, cinnamon stick lemon juice and cloves and bring to a boil. Reduce heat to medium and simmer for 10 minutes and then remove from the heat and allow to cool (Tip: the success of the recipe lies on the factor: "cool syrup and hot cookies" or vice versa).
2. Into a large bowl, add the sugar and oil and blend with your hand mixer for 5 minutes and then add your orange zest, cinnamon and clove and mix in as well. Dissolve your baking soda in the orange juice (be careful it overflows!) and along with the brandy  pour into the bowl.
3. Now add the salt and baking powder in the flour and semolina flour and add into the bowl one cup at a time while  mixing with your hands and kneading in with your hands until you’ve achieved a soft, pliable dough that’s not sticky. Allow the dough to rest covered for 30 minutes.
4. Using your hands, roll the dough into small balls (about the size of ping pong balls), then form them into oval shaped shaped cookies.
5. Place your cookies on a parchment paper lined baking sheet. Bake in a pre-heated oven (middle rack) for 30 minutes until pastries are firm and golden brown. (Make sure the oven is hot before baking, otherwise the pastries will flatten).
6. Using a large slotted spoon , drop the hot cookies into the cool syrup for no more than 3 minutes to absorb the syrup then flip for 1 minute on the other side. Reserve on a cooling rack and repeat until all the cookies are dunked in syrup. (OR let them cool down and heat the syrup and continue with the procedure. Remember: one of the two has to be cool while the other hot!)
7. Sprinkle with crushed walnuts. Allow to cool. (Do not refrigerate!)
8. Store in a cool, dry (air-tight) container for almost up to a month.

      

 Καλή όρεξη!
  
                   Bon Appetit!

Watch this interesting video for more instructions!                            

      For all the chocoholics out there! ... there are also chocolate covered Melomakarona as well!

Sinfully delicious!!!

VASILOPITA (ST. BASIL'S PIE)

 

      New Year's Day is quickly approaching and Greeks are still in a festivity frenzy! 

 

      The holidays aren't over just yet (we have another big holiday after the New Year's, coming on the 6th of January the Theofania (Epiphany). There's no work on that day and all the stores are closed as well. I will be making a post about it).

      The pie you see in the photo is called Vasilopita which means St. Basil's pie. It's a traditional New Year's pie that every household bakes for this day and it's the first thing we eat when the year changes at midnight, so that everything will be sweet in the new year. Inside the pie there's a coin hidden. At midnight when the year changes the father or grandfather using a knife symbolically carves a cross over the pie 3 times before slicing it. Every slice is dedicated or called for a specific person.

The first slice belongs to Christ, the second slice to
the Virgin Mary, the third slice to St. Vasilios, the fourth slice goes to the poor and thereafter every slice goes from the oldest to the youngest in the family and guests present. The last piece just belongs to the house. Whoever finds the coin in his/her slice is considered to be the lucky one of the year. If the coin is in one of the first four slices then it is offered to the church or someone who is poor.

     It is said that St. Vasilios (St. Basil) was a well-educated and wealthy man who gave all his fortune to help the poor and needy people. One story says that in order to help out the poor without insulting them or embarrassing them he devised this trick of making little pies and hiding a coin in them before offering them the pies. In time this little pie was named after him and was an offering of joy and blessings.

     Also, we celebrate St.Vasilios on the 1st of January and everybody named Vasilios or Vasiliki (the female version) celebrate as well, receiving gifts and wishes just like a birthday! (read post about Name Days)

Check out my Vasilopita recipe!

 

VASILOPITA RECIPE

Ingredients:

1/2 cup milk (room temperature)
1 cup butter softened
2 cups sugar
500 gr (appr. 6 cups) all- purpose flour
4-5 tsp baking powder
5 eggs
orange juice from 2 oranges (appr. 1/2 glass)
2 tsps vanilla extract
1 finely chopped apple
1/2 cup Cognac (Metaxa) or Brandy
1 1/2 tbs orange zest
1 cup chopped walnuts
1 cinnamon stick

Directions:

      Marinate from the night before in a bowl the cognac, the orange zest, the orange juice, the walnuts, the apple and 1 cinnamon stick.

     The next day, in a large bowl blend (beat) the sugar with butter until it becomes fluffy white. Then add the eggs one by one. Add slowly the marinated mixture (after removing the cinnamon stick) and the flour sifted together with the baking powder, the vanilla extract and gradually the milk. Beat for another 2-3 minutes. Pour the batter into a greased and flour sprinkled round pan. Bake in pre-heated oven (325 degrees F or 165 degrees C) for about 70 minutes or until done. After it's baked place the coin (that you have previously wrapped in foil) anywhere you choose in a vertical position and a little deep. Then flip the pie/cake upside down on a platter (do that with the help of the platter) and after it has cooled down sprinkle it with powdered sugar. Your vasilopita is ready!

P.S. Placing the coin in the batter before it's baked will result in the coin sinking to the bottom (which will be later the top) and showing!

 

 

 

Photos are courtesy of Google images.

KOURABIETHES - GREEK CHRISTMAS COOKIES

      There isn't a home during Christmas time that won't bake (or at least buy) kourabiethes. Even though one can find them in pastry shops all year round, during Christmas it is the honored dessert and/or treat for guests along with the melomakarona. (will be posting this recipe after Christmas, don't miss it!)

      Kourabiethes (also kourambiedes) are sugared shortbread cookies made with toasted almonds. (There's also a version with walnuts or hazelnuts). In Greek: koo-rahb-YEH-thes. They have simple ingredients and are simple to make!

      The key to good Kourabiethes is the use of butter, and lots of it! Mind you, it has to be good quality full butter!

Recipe for Kourabiethes
(recipe is for 2 baking trays, aprox. 80 cookies)

1 lb. unsalted pure butter at room temperature
1 cup powdered sugar (confectioner's, icing)
2 egg yolks
3/4 cup olive oil (or vegetable oil) 
2 cups of roasted almonds, coarsely chopped
1 shot of cognac or brandy
2 tsp. vanilla extract
1 heaping Tbsp. of baking powder
5 cups of of all purpose flour, sifted

For topping:
1/2 cup Rosewater
Extra icing sugar for powdering (about 2 cups)

 

1. In a mixing bowl, beat together the butter and sugar. Then add the oil. Add the egg yolks and beat for 10 minutes longer.
2. Add some of the flour (add 1-2 cups at a time and keep some to add later). Poor your brandy (cognac) to a large glass and then add your baking powder and stir it until dissolved. Now pour this mixture, along with the vanilla extract and the nuts and continue beating until blendid in and the dough is a cohesive soft mass.
3. Start kneading with your hands the mixture and s-l-o-w-l-y add the flour to the mixture until all the flour has been absorbed.
4. Set the dough aside to rest for about 30 minutes.
5. Using your hand, grab a piece of dough the size of a walnut and form them into the shape of choice - crescents or patties (you could also use a cookie cutter). Place each formed cookie on a baking tray lined with parchment paper (or greased cookie sheet). Repeat process until all dough has been shaped into cookies.
6. Bake in a pre-heated 350F oven (middle rack) for 25 minutes for each batch.
7. Remove from oven and immediately sprinkle with rosewater, then roll in the powdered sugar. Dust serving plates or platter with confectioner's sugar and add cookies.
   Now place some more icing sugar in a sifter and generously dust the Kourabiedes with more icing sugar until well-coated.
8. The cookies can be stored in a sealed container, in a cool, dry place and they’ll keep for at least two weeks

TZATZIKI (CUCUMBER SAUCE)

      Today I have for you a recipe of the famous, classic and very favorite Greek side dish: Tztatziki. (You might have heard of it as cucumber sauce or yoghurt sauce). It accompanies almost most of our roasted meats, especially the ones you might have heard of the souvlaki and gyros! No meal with roasted meat is complete without it. It is strong tasting and may be an 'acquired taste' for some as it has garlic but that's what makes it spicy!

      It is very easy to make and very nutritious. It also helps reduce high blood pressure as garlic has that effect. One thing it doesn't help with though, is your breath, so make sure you chew some gum afterwards or if it's available chew some fresh parsley. Did you know that parsley helps with bad breath issues?

Well, here goes the recipe:

Ingredients

1 cucumber
2-3 (or more, if you can handle it) cloves of garlic
1 tablespoon medium wine vinegar
300g full-fat strained Greek yoghurt (10.5 oz)
100ml virgin olive oil (1/2 cup)
½ tablespoon finally chopped dill leaves

Preparation

Remove the skin of the cucumber and grate it. (not finely)

Finely grate the garlic.

The cucumber must be drained well, you don't want the tzatziki to turn out watery so you squeeze the grated cucumber with your hands in small portions at a time to remove its juices. Do it twice.

Put it in a bowl with the garlic and the rest of the ingredients. Don't forget to add salt and pepper.

Mix them all well with the help of a fork.

Put the dip in a bowl, and add some dill leaves as decoration if you want.

Eat and Enjoy!

Photos are courtesy of Google images.

I'M BACK !!!!

 

‘I’M BACK and I’m NOT going

ANYWHERE!’

 
Hello my friends! How are you? I have missed you all soooo much!

In case you were wondering, I am still alive! Mostly!

      I have written nothing and commented on nothing and done absolutely nothing but "light and easy" posts and that was just to ensure you that I haven't given up on my blog. That is something I couldn't/wouldn't do.

      First I owe you guys an apology for my prolonged silence. I didn’t mean to be gone for so long, but life happens. These past 3 weeks have been bumpy - a lot of things came up in my life and they were coming at me non-stop!  It was a combination of crazy hectic work, emotional roller coaster and a family medical issue that required my full attention. Sure things haven't settled down yet and I'm still in recovery, but I'm back to blogging and so eager to share my ideas and the events happening around my life and around the world.

      Oh, how I missed blogging. It has become a part of my life (a good, fulfilling, recreational and stress relieving part!) Writing posts with varying themes and reading other posts while commenting. Yeah!!! The pleasure of it! And I missed you my dear readers/friends and your comments!

 

      I want to take a minute to thank you all for being patient and continuing to visit, read and subscribe despite my absence! Trust me, even though I haven't been able to write anything, I still checked in daily. I am amazed by all of you and so very grateful for your support. Thank you! Your loyalty has been duly noted.

Let me just tell you that lots are coming up, so stay tuned!
 

Well, as I said, I'm back and I'm bearing gifts. "Beware of Greeks bearing gifts!" Hahahaha!

 

Here's  my delicious gift - a recipe for 'mosaico' dessert. A very popular, especially for kids, sweet treat that is very easy to make.

 

 

 

Ingredients:

• 1 vase of nutella creamy chocolate spread
• 24oz. of unsweetened chocolate (2 bars)
• 2 packs petit beurre (appr. 450gr sweet butter cookies)

petit beurre biscuits

• 1 cup of fresh milk
• 1 1/2 tbs butter                             
• 1 shot of cognac or rum       
• grated walnuts (optional)

Break the chocolates into pieces, melt in a double boiler or in the microwave, and add the milk, nutella, the butter and the cognac or rum (and the optional walnuts).
 
Grind one pack of biscuits into a relatively fine state and break the rest into larger pieces. Add them into the chocolate mixture. Then spread the mixture onto a baking parchment paper. Try to roll the mixture (with the help of the paper) into a log. Keep it covered in the baking parchment paper and also cover it with aluminum foil. Refrigerate until solid cold. 
 
After it's been cold we can also glaze it with chocolate or dust lightly with sifted confectioner's sugar. Decorate (or not), cut slices and serve. It's de-li-cious!!! 

 

I look forward to hearing from you!!!

 

 Photos are courtesy of Google images.

GREEK SALAD - The REAL one!

      The Greek salad is well known around the world. In Greece we call it choriatiki salata meaning village (rustic) salad. It is mainly eaten in the summertime and it can be a side dish or a light meal.
 
      When I was in the USA I couldn't find a restaurant (Greek one or not) that wouldn't add lettuce to it. !!!! Lettuce? That was almost infuriating to me. Lettuce has no business in the Greek salad. Let me say that again: Lettuce has no business in the Greek salad! If I wanted a lettuce salad I would have asked for a lettuce salad. Restaurants would load the plate with lettuce (cheap!) and I was treasure hunting for the tomatoes and cucumbers and green peppers (expensive!) which are the main ingredients!

GREEK SALAD WITH LETTUCE IS NOT A GREEK SALAD!!!

     You can call it a variation of Greek salad, I'll accept that. And that's what it is. Oh! Don't let me forget about the dressing! There isn't a dressing that comes out of a bottle for the Greek salad. It's olive oil and red wine vinegar that are poured over the salad separately!

     Lately you can find this variation of Greek salad in Greece too, but only at restaurants that cater to tourists. Even there, do ask for the real one with no lettuce! Say cho-ria-ti-ki !

I will give you the recipe for the REAL Greek salad.

INGREDIENTS:

• 2-3 ripe tomatoes cut into wedges (I prefer small wedges)
• one red onion sliced into thin (half) rings
• 1 crisp cucumber sliced into half-moons (whether or not you peel the cucumber is a personal choice)
• 1 green pepper - julienned                          
• 1 teaspoon dried oregano
• 1/4 teaspoon of ground black pepper
• 1/3 teaspoon or less (according to taste) salt
• 4 oz (120 g) feta cheese crumbled
• 1 dozen Greek olives (f.e.Kalamata olives, plump black ones or even green)
• good quality olive oil (maybe virgin but avoid the extra virgin, it lacks in rich taste)
• 1 tablespoon red wine vinegar (according to personal taste)

PREPARATION:

After cutting the tomatoes (some peel the tomatoes if the skins are tough; it's a personal call) and peppers and slicing the cucumber and onion, place the salad ingredients with the olives in a large salad bowl. Add salt, pepper and oregano. Pour over the salad the vinegar and the olive oil and toss gently to combine. In the end, add the crumbled feta cheese.

(Note: Toss in a few capers if you like them!)

That' s the REAL Greek salad. Now you know!


     Try it and let me know if you liked it! I'd love to hear what you thought of it!

Some photos are courtesy of Google images