Greek Recipes

Halvas Tou Fournou

• 1/2 cup butter
• 1/2 cup sugar
• grated rind from 2 lemons
• 2 large eggs (separated)
• 6 tablespoons semolina
• 1/2 cup flour
• 2 level teaspoons baking powder
• 1/4 cup blanched almonds (chopped)
• 3 tablespoons brandy

• 3/4 cup sugar
• 1/2 cup water
• 1/2 cup lemon juice
• a small piece of cinnamon
• a little brandy

Cream the butter and sugar until soft, then add the grated rind. Slowly beat in the egg yolks, semolina, sifted flour and baking powder, and almonds. Fold in the brandy and stiffly beaten egg whites. Place in a well-greased and floured 8-inch ring tin and bake at 375 degrees F. for 1 hour until firm to the touch. Prepare the syrup just before the cake is done. In a saucepan add the sugar, water, lemon juice, and cinnamon. Boil until the sugar dissolves, then remove cinnamon stick. Add brandy, heat, but do not boil. Remove the cake from the tin, stab with a fork, and soak with the syrup. Decorate with segments of fresh lemon and glace cherries.
This Greek recipe for Halvas will serve 4 to 6.

Arni Souvla

• finely grated rind and juice from 1 lemon
• 2 teaspoons curry powder
• 1 clove garlic (crushed)
• 3 tablespoons olive oil
• 1/2 cup white wine
• seasoning
• 1 pound lean lamb
• 1 pound courgettes

Combine the grated rind, lemon juice, curry powder, garlic, olive oil, wine, and seasoning in a shallow bowl. Cut the lamb into cubes, wash and thoroughly dry. Place in the marinade for several hours, turning once or twice. Wash and dry the courgettes and cut into 1/2 inch slices, but don't peel. Put the meat cubes and slices of courgettes on to skewers and let stand over a pan to catch any dripping marinade. Brush the courgettes with a little oil. Cook either over a hot barbecue or under a hot grill turning often and basting with the marinade as they cook. Serve with rice.
This Greek recipe for lamb brochettes will serve 4 to 6.

Greek Tomato-rice Soup

• 4 tablespoons butter
• 1/2 cup onion (chopped)
• 1/2 cup green pepper (chopped)
• 1/2 cup red pepper (chopped)
• 5 medium tomatoes (peeled, seeded, and chopped)
• 1/2 cup uncooked rice
• 4 cups chicken stock
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon summer savory
• 1/2 cup parsley (finely chopped)
• plain yoghurt and chopped green onions for garnish

In a large saucepan melt the butter and add the onion and green pepper. Cook for 5 minutes over a medium heat. Add the tomatoes and rice; continue cooking for another 5 minutes. Add the chicken stock, salt, pepper, savory, and parsley and bring to a boil. Reduce heat to a simmer and continue cooking for 20 minutes until the rice is tender. Garnish with the yoghurt and green onions.
This Greek recipe for tomato-rice soup will serve 4.

Chicken Kampama

• 2 tablespoon butter
• 2 tablespoons olive oil
• 3 pounds of chicken pieces
• 2 medium onions (chopped)
• 2 cloves garlic (minced)
• 1 cup tomatoes
• 6 tablespoons tomato paste
• 2 sticks of cinnamon
• 1/4 teaspoon of ground allspice
• 1/2 teaspoon sugar
• 1/4 cup red wine

Melt the butter in a large skillet and add the olive oil. Brown the chicken on all sides and remove from the pan. Saute the onions and garlic; then add the tomatoes, tomato paste, seasonings, and wine. Bring to a boil and add chicken. Reduce heat to a simmer and cook for 60 to 90 minutes until tender.
This Greek recipe for chicken will serve 4 or 5.

Moussaka

• 8 tablespoons butter
• 1 cup sliced onions
• 2 large egg plants (sliced not peeled)
• 1 1/2 pounds potatoes (peeled and thinly sliced)
• 2 tablespoons flour
• 1 cup milk
• seasoning
• 2-3 ounces of cheese (grated)
• 1 egg (beaten)
• 1 pound of minced meat (your choice)
• 3 tomatoes (sliced)

Melt 6 tablespoons of the butter in a skillet and fry the onions until tender. Remove the onions from the pan and fry the egg plant and potatoes on both sides. In a saucepan melt the remaining 2 tablespoons of butter and add the flour. Cook for several minutes and slowly add the milk. Bring to a boil and cook until thickened and smooth. Add the seasoning, cheese, and egg. Stir and remove from heat. Place a layer of the egg plant and potato in a casserole dish and top with the well seasoned meat, onion, and tomato. Put a small amount of sauce on each layer and continue layering to fill the dish, ending with a layer of potato and egg plant. Cover and bake in a 325 degree F. oven for 90 minutes.
This Greek recipe for Moussaka will serve 4 to 6.

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Brazilian Recipes
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Italian Recipes
A large recipe if you want to bottle Antipasto. Other recipes include Lasagna, Venetian Minestrone, Chicken Tetrazzini, and Veal Scallopini in Lemon Sauce.