Greek Sea Bass (Lavraki)

This method of cooking sea bass (Lavraki) is popular on the island of Cephalonia, especially in Fiskardo, where large amounts of the fish can be found in the sea. What makes it different is that the stomach is filled with the garlic and herbs and it is baked wrapped in greaseproof paper. It's quite easy to prepare, if you are used to cleaning fish.

Ingredients

4 sea bass (approx 500g each)

4 medium tomatoes

5-6 cloves garlic finely chopped

4 tablespoons parsley finely chopped

1 level teaspoon oregano

300 ml white wine

150 ml olive oil

Salt

4 sheets greaseproof paper

Preparation

Clean and scale the fish, making sure you clean inside the head and stomach.

Salt the fish both outside and inside the stomach and set aside.

Cut 6 horizontal slices from each tomato.

Place 3 tomato slices in a row in the centre of each sheet of greaseproof paper.

Place the fish on top of each row of tomatoes.

Put equal amounts of garlic, parsley and oregano in the stomach of each fish.

Sprinkle olive oil over the fish.

Place 3 tomato slices on top of each fish.

Wrap each fish in the greaseproof paper fairly tightly. (see photo below after it has come out of the oven)

Place all 4 in an oven dish and add the remaining olive oil, the white wine and 1 cup of water.

Bake in a pre heated oven at 180 degrees Celsius for about 45 minutes.


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Greek Orange Spoon Sweet (Gliko Koutaliou Portokali)

It's common practice in Greece if you visit someone during the day or early evening, to be offered a spoon sweet, or 'gliko koutaliou'. This is a sweet made from fruit and kept in a jar, to be served on sweet dish (preferably glass) whenever someone comes. All types of fruit are used, but this particular recipe is for orange. It's really easy to make and is a delightful sweet to eat.

Ingredients

4 large seedless oranges – preferably with a thick skin.

Sugar – the same weight as the oranges after they have been boiled.

Preparation

Wash the oranges and thinly slice off the top and tail.

Put them in a pan with enough water to cover them and boil for 1 hour.

Let them cool and then weigh them.

Cut in half horizontally and then cut the halves in half vertically.

Cut the quarters into thin slices – 1cm approx.

Empty the water from the pan and put the oranges in.

Add the same weight of sugar.

Bring to the boil and then simmer until it becomes a syrup – not too thick. This should be about 30 minutes.

Put the hot sweet into hot sterilised jars and save.


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Greek Lentil Soup

This is an incredibly simple dish and popular in the villages especially, in the cold winter months. It is not so much the lentil soup that is so enjoyable as the whole meal with the accompaniments - feta cheese covered in olive oil and sprinkled with oregano; olives and bread, ideally olive pitta bread - see the photo above. The recipe for olive pitta bread is here.

Ingredients

½ kg brown lentils

1 medium onion grated

5 cloves garlic roughly chopped

60 ml olive oil

2 bay leaves

Pinch of oregano

Salt and pepper to taste

Preparation

Rinse the lentils well in a colander under running water.

Put them in the pan with the onion, garlic, bay leaves and oregano.

Add enough water to cover them plus another 2 fingers approx. above them.

Bring to the boil and then simmer for at least 1 hour or until the lentils have become very tender.

When ready, add the oil, salt and pepper and stir.


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10 Food Bloggers To Watch In 2010

Taking a short break from recipe posts, I've decided - with the opportunity of the new year - to mention 10 food bloggers that I would recommend following in 2010. They all have something different to offer, so I've listed them in alphabetical order.

101 Cookbooks

A popular blog which in its simple layout includes some astounding recipes.

A Chef's Daughter

The authors of this blog - Ivette and Elissa - are daughters of a professional chef (as you may have guessed from the name of the blog!) and the family influence shows in the recipes here.

AZ Cookbook - Food from Azerbaijan

A beautifully presented blog with recipes from a country whose cuisine is not so well-known internationally as perhaps it should be. Excellent photos.

Cinnamon Spice & Everything Nice

If you're into comfort foods, then this is the blog for you! Loads of recipes, clearly presented, that make you go Mmmm! Yes!

Kathy Maister's Start Cooking Blog

This award-winning blog not only has recipes, but also aims to show people who have never got around to it the basics of cooking. Nice, clear site which also includes videos.

Portuguese Menu

I'm very fond of Portugal and I find the local recipes simply and clearly presented here.

Savory Tv

As you may gather from the name of the blog, Savory Tv has recipe videos. These are of gourmet chefs from around the world and you can watch and try them out for yourselves at home.

Spanish Recipes

The title says "Easy To Cook Pic By Pic" and that's what this blog does - it shows you with beautifully taken photos the stages in preparing these Spanish recipes.

Stir, Laugh, Repeat

Martha Cheves, the author of this blog, has also published a book of recipes with the same name as the blog - Stir, Laugh, Repeat. Great recipes and great attitude - Finding Joy While Playing In The Kitchen

Veggin'

A vegetarian blog which includes not only recipes, but interesting articles and restaurant reviews.

E-Book - 50 Greek Vegetarian Recipes

We've just put together our first e-book, through Lulu. It's 50 Greek Vegetarian Recipes and you can download it for 3 Euros only through the link below. Enjoy!

Greek Leek And Cheese Rolls (Prasoboorekakia)

These are easily prepared and tasty little rolls that you can have as a side dish on the table or as part of a buffet. The cheeses used are regatto and Greek anthotiro, which is quite widely available abroad. As I said, they can be prepared easily and quickly and are a tasy addition to any meal or simply a delicious snack.

Ingredients

½ kg filo pastry

½ kg leeks

300g anthotiro cheese crumbled

100g regatto cheese grated

1 tablespoon butter (for the filling)

100g melted butter (to spread on filo pastry)

Salt and pepper to taste

Preparation

Wash the leeks, cut lengthwise into 4 and then chop into ½ cm wide pieces.

Boil 1 litre salted water, add the leeks and blanche for 5 minutes.

Drain the leeks well and put them in a mixing bowl.

Add the 1 tablespoon butter, anthotiro and regatto.

Mix well and set aside.

Open each sheet of filo pastry and cut across the width, not the length into strips approx. 15 cm wide. and spread the melted butter over them.

Repeat this for each sheet of filo pastry.

At the end of each strip place 1 tablespoon from the filling mixture you have previously prepared and roll it up.

Place the rolls in a buttered oven dish with the joins on the underside.

Brush some more melted butter over the tops of the rolls.

Place in a pre heated oven at 180 degrees Celsius for 45 minutes or until they turn golden brown.


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Eat and Enjoy!