Archive for June, 2008
A right cook can make fantastic meals with Greek recipes. By using Greek recipes of fantastic nature, the cook could produce a five course meal. A Greek recipe can also be utilized to add a special flavor t another meal. The Greek recipes are a combination of spices and flavours which are unique to this cuisine. In spite of their favorite ethnic cuisine, many people choose Greek recipes for special treats. A few tasty Greek recipes are there for appetizer which can be followed by wonderful entrees and desserts.
Some Greek recipes for appetizers are so good that people ask for more. As the Greek nation is close to the sea, many of the great Greek appetizers complain sea food. Greek recipes make use of cod, octopus, mussels and squid. Other Greek appetizers are made from grape leaves, tomatoes and cucumbers that are delicious. For meat lovers there are appetizers made from lamb, liver and chicken. Some fantastic appetizers are some great cheeses in Greek recipes. The appetizers are so good that a few cooks have a selection of the appetizers rather than including an entr e.
Satisfying Greek Recipes
As entrees Greek recipes are magnificent. One such great favorite is moussaka made with egg plant, potatoes and ground meat. This dish is very spicy and tasty and people demand it at their favorite restaurant. Other Greek entrees utilize lamb chicken and sea food as the basis for casseroles and stews. Greek dishes are unique because of the spices which are the most important ingredients. The favorite entrees use rice and potatoes with special Greek spices. Many Greek entrees have great sauces to blend the meats and vegetables.
All like a good Greek desert with or without the other Greek specialities. Baklava can be taken at the end of the great meal or taken as a snack at any time during the day. Greek recipes use custards blended with nuts for tasty desserts. There are also wonderful cookies and donuts served at the end of a delicious meal or as a special snack. A Greek meal is special and an aesthetic cook should have some of the Greek music to accompany the diners. After every one has finished some Greek dancing should be great fun and entertaining.
Dry yeast 9active) 1 package
Milk (warm) 1 cup
Butter (unsalted) 8 tablespoons or 1 stick
Egg (medium) 1 number
Lemon zest 1 number
Flour 4 cups
Walnut Paste required quantity
Walnuts 4 cups
Sugar 1/2 cup
Cocoa or cinnamon (ground) 1 teaspoons
Cognac 2 tablespoons
Hot milk 1/3 cup
Whole egg (beaten) 1 number
Method of Preparation
Take a small bowl and add 1/3 cup of the warm milk. Add a pinch of sugar and yeast over the surface of the milk. Stir well to get the sugar and yeast dissolved and allow to stand at room temperature until frothy.
The mixture will get frothy in about ten minutes. Beat butter and sugar together until fluffy either with a wooden spoon in a large bowl or in a work bowl of a heavy-duty electric mixer fitted with the paddle attachment. Now add egg and beat vigorously without gap for 1 minute. Now add the yeast mixture and beat in.
Add the remaining 2/3 cup milk, the lemon zest, salt, and 1 cup of the flour and mix well. Add the remaining flour, half cups full at a time and beat to mix well till you get soft dough that doesn’t stick to the sides of the bowl. Sprinkle flour lightly on a work surface and transfer the dough to the work surface.
Knead the dough over the work surface for about 3 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking, till you get a smooth, soft and non-sticky dough. Transfer the dough to a deep greased container.
Turn the whole of dough once so as to get the coat on all sides and keep wrapped with plastic wrap. Allow the dough to remain for 4 to 6 hours for rising at cool room temperature for 4 to 6 hours. Deflate the risen portion once or twice intermittently and keep in refrigerator overnight.
Finally deflate the dough gently once and transfer the dough to a floured work surface and divide into 4 equal portions. With each portion make out a thick rectangle and place over sparingly floured parchment paper. After covering the dough loosely with a clean tea towel, allow it to stand undisturbed for 30 minutes.
To make the filling, use a food processor fitted with the metal blade for mixing sugar, cinnamon and walnuts. Grind the contents finely and add the cognac and milk and, with the motor running, pour the mixture through the feed tube in a slow, steady stream, processing until a thick, spreadable paste is formed.
Lightly flour a work surface and keep the rolling pin floured to minimize sticking.
Now roll out or pat out each dough portion into a 13-by-7-inch rectangle for about 1/8 inch in thickness. Distribute th portion of the nut-paste over the surface of each rectangle evenly.
Starting from the long side, working with one rectangle at a time, fold over into a 2-inch section. Continue folding the dough the same manner to get a flat, oval and a long log of dough. With your fingers, pinch the seams on the folds and place the dough with its seam side facing down over a greased baking sheet, fitting all 4 rolls in the same greased baking sheet.
Bake at 350F for 30 to 45 minutes until the roll turn to golden brown in colour. Remove and allow to cool. If desired, sprinkle with confectioner’s sugar while hot.
Many are the sufferers from diabetes who get dejected and discouraged with the over whelming changes in their life styles soon after. The significant change for the diabetic is in the area of diet where they have to consume food low in fat and carbohydrates, especially simple carbohydrates. To achieve this objective a person should find and learn to make good diabetic recipes.
Though found in many places, diabetic recipes, some times are not good in every respect. It is practically impossible to be healthy by eating bad food. It is possible to adopt good recipes to make good diabetic food. Very often recipes can be transformed easily. A few simple facts must be remembered and followed to do this.
Conversion to Diabetic Recipes
Artificial sweeteners and the advances in that field have made diabetic cooking very easy. To day, sugar can be substituted by more than one type of sweetener. This does not work if the consistency of sugar is necessary as in some types baking or icing. Here, the sugar can be cut down and combined with the artificial sweetener. In this way the recipe will become a diabetic recipe. Diabetics should not be under the illusion that honey and fruit sugar are substitutes for regular sugar. Both these are bad for diabetes.
Reduction of fat in the recipes is another method of conversion. But for some type of baking, fat can be cut by half in most recipes. The other fats can be converted to healthier fats like corn and vegetable oil. Less saturated fat will prevent problems of cholesterol levels in diabetics. Meat for diabetic recipes should have trimmed fat as much as possible and leaner cuts of meat.
Good Diabetic Recipe
Places there are in plenty to find good diabetic recipes like Diabetic Living, a magazine for diabetic patients offering diabetic recipes and also care tips. Cooking light and other magazines have great recipes with low fat and les calories. These magazines can be subscribed to and have their own web sites. American Diabetics association is another good resource for diabetic recipes. The ADA has a wonderful website offering information on all aspects of diabetic care and treatment and prevention.