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Posts Tagged ‘olive oil’

  1. Mediterranean Roasted Artichoke with Feta Cheese – Recipe

    April 8, 2018 by Varga László

    Ingredients (2 servings):

    • 2 large globe artichokes
    • 1 lemon’s juice
    • 1 tablesoonextra virgin olive oil
    • 4 garlic cloves
    • 1 small shallot, thinly sliced
    • 100 g feta cheese
    • salt and freshly ground black pepper to taste

     

    Preparation method:

    1. Cube the feta cheese into small cubes..
    2. Cut off the stalk of the artichokes, then cut them lengthwise, using a sharp knife artichoke, in half .
    3. Using a small and sharp paring knife, remove their choke – the hairy inside part.
    4. Have prepared the lemon at hand, so after finishing cleaning each artichoke , to squeeze plenty of lemon juice over their cuts quickly, not to oxidize.
    5. In an ovenproof dish , place the artichokes halves cut side up, season them with salt and freshly ground black pepper to taste. Place a clove of garlic in the hollowed middle of every artichoke half  and 2-3 cubes of feta cheese. Drizzle a bit of olive oil over them.
    6. Preheat the oven to 200 C and roast the artichokes in there for 30-40 minutes.

    Category Mediterranean, Vegetarian | Tags: ,,,, | No Comments

  2. Spring Greek Salad Recipe

    July 31, 2017 by Varga László

    Ingredients (2 servings):

    • 2 cornichon (smaller spring) cucumbers
    • 200 g cherry tomatoes
    • 2 green onions
    • 1 green garlic
    • 250 g halloumi cheese
    • 1-2 tablespoons dried oregano
    • 3-4 tablespoons Olive oil

     

    Preparation method:

    1. Wash thoroughly the cucumbers and slice them
    2. Cut the cherry tomatoes in halves
    3. Slice the green onions and green garlic
    4. Slice the halloumi cheese into around half centimeter slices.
    5. Add the halved cherry tomatoes, cucumber slices, sliced green onions and ​garlic, the olive​ oil, oregano and a bit of salt and pepper to taste.
    6. Shake them gently together to homogenize.
    7. Heat the (flat top) grill and drizzle a bit of olive oil.
    8. Place the halloumi slices and fry them over medium heat for about 2 minutes until golden brown. Turn them and fry them for another minute.
    9. Serve the salad onto plates and place the grilled halloumi on top.

    Category Greek, salad | Tags: ,,,,, | No Comments

  3. Baked Gilthead Bream with Egg-Lemon Sauce – Greek Recipe

    July 6, 2012 by Varga László

    [translations]
    [translate lang=english]

    Ingredients (2 persons):

    • 2 whole medium-to-small gilthead bream
    • freshly ground salt and pepper
    • 2 lemons
    • 2-4 garlic cloves
    • 1/2 cup extra virgin olive oil
    • 2 large carrots
    • 250 g celery stalks with leaves
    • 500 g smaller new potatoes
    • some larger button (champignon) mushrooms
    • 2-3 thyme branches
    • Egg and Lemon Sauce (Avgolemono)
    • 2 large eggs
    • Juice of 1 large lemon
    • about 1 cup of meat or vegetable stock,

     

    Preparation method:

    1. Scale, gut and clean carefully the fishes.
    2. Salt and pepper the fishes both on their outside and their inside.
    3. In a bowl, mix together the juice of a lemon with about half of a cup of olive oil, add the chopped garlic.
    4. Brush the fishes’ both sides with the marinade and refrigerate for about 1-2 hours.
    5. Cut the carrots into 1/2 cm rounds. Chop the celery stalks and leaves.
    6. Depending on the size of the new potatoes halve them or cut them into quarters.
    7. Remove the fish from the marinate bowl and place into an oven tray.
    8. Place the carrots, celery, new potatoes, mushrooms and the thyme branches beside the fishes. Pour over the remaining marinade juice.
    9. Put the tray in the preheated oven at 200 C and let them roast for about 40 minutes.
    10. Meanwhile prepare the avgolemono (egg-lemon) sauce:
    11. Bring the stock to boiling temperature and keep it warm.
    12. Beat together the two eggs and juice of a lemon with a wire whisk in a small bowl.
    13. Slowly add the hot stock, spoon by spoon, or by pouring slowly and steadily, whisking all the time meanwhile, keep doing this procedure until the sauce has thickened to the desired consistency.
    14. Serve the fishes on each plate accompanied by the vegetables.
    15. Pour over the still hot avgolemono sauce.

    [/translate]
    [translate lang=magyar]

    Sült aranydurbincs tojásos-citromos mártással –
    – Görög recept:

    Hozzávalók (2 főre):

    • 2 egész aranydurbincs (Sparus aurata)
    • frissen őrölt só és bors
    • 2 citrom
    • 2-4 gerezd fokhagyma
    • 1/2 csésze extra szűz olívaolaj
    • 2 nagy sárgarépa
    • 250 g zeller szára és levelei
    • 500 g kisebb újburgonya
    • egy kevés csiperkegomba
    • 2-3 ág kakukkfű
    • A tojás-citromos mártásnak (Avgolemono):
    • 2 nagy tojás
    • 1 nagy citrom leve
    • körülbelül 1 csésze hús-vagy zöldség-alaplé

    Elkészítési módszer:

    1. Kaparjuk le a pikkelyeket, belezzük és tisztítsuk meg alaposan a halakat.
    2. Sózzuk és borsozzuk őket mind a kívül és belül.
    3. Egy tálban keverjük össze egy citrom levét körülbelül egy fél csésze olívaolajjal és adjuk hozzá az apróra vágott fokhagymát is.
    4. Megkenjük a halak mindkét oldalát a páccal és tegyük hűtőbe körülbelül 1-2 óráig.
    5. Szeleteljük fel a sárgarépát 1/2 cm-es karikákra. Aprítsuk fel zeller szárát és leveleit.
    6. Az újburgonya nagyságától függően felé vagy negyedé vágjuk őket.
    7. Vegyük ki a halakat a pác tálból és tegyük egy sütő tálcába.
    8. Helyezzük a sárgarépát, zellert, új burgonyát, gombát és kakukkfű ágakat a halak mellé. Öntjük rájuk a maradék pác levet.
    9. Helyezzük a tálcát a 200 ° C-re az előmelegített sütőben és hagyjuk sülni körülbelül 40 percig.
    10. Közben előkészítjük a avgolemono (tojás-citromos) mártást:
    11. Fel forraljuk az alaplét, és tartsuk melegen.
    12. Verjük fel egy kis tálban a két tojást és egy citrom levét egy drót habverővel.
    13. Lassan adjuk hozzá a forró alaplét, kanalazva vagy lassan és folyamatosan öntve, keverve eközben állandóan tovább folytatva ezt az eljárást, amíg a szósz már megvastagodott a kívánt konzisztenciához.
    14. Tálaljuk a halakat egy-egy tányéron mellé pedig a zöldségeket.
    15. Öntsünk rá a még forró avgolemono mártást.

    [/translate]
    [translate lang=romana]

    Doradă la cuptor cu sos de lămâie

    Ingrediente (2 persoane):

    • 2 dorade mijlocii-mici
    • sare şi piper proaspăt măcinate
    • 2 lămâi
    • 2-4 căței de usturoi
    • 1/2 cană ulei de măsline extra virgin
    • 2 morcovi mari
    • 250 g tulpini de țelină cu frunze
    • 500 g cartofi noi mai mici
    • câteva ciuperci champignon mai mari
    • 2-3 ramuri cimbrișor

    Sosul de ou și lămâie (avgolemono)

    • 2 ouă mari
    • Sucul de la 1 lămâie mare
    • aproximativ 1 cană de supa de carne sau legume

     

    Metoda de preparare:

    1. Curățați de solzi şi intestine apoi spălați cu atenție peștii.
    2. Sărați şi piperați peștii, atât pe exterior cât și pe interior.
    3. Într-un bol, amestecați sucul de lămâie, cu aproximativ o jumătate de cana de ulei de măsline, şi adăugați usturoiul tocat.
    4. Ungeți peștii pe ambele părți cu marinata și lăsați la frigider pentru 1-2 ore.
    5. Tăiați morcovii rondele de 1/2 cm. Tocați tulpinile şi frunzele de țelină.
    6. În funcție de dimensiunea de cartofilor noi tăiați-i în jumătăți sau sferturi.
    7. Scoateți peștii din bolul cu marinata și așezați-i într-o tava de cuptor.
    8. Așezați morcovii, țelina, cartofii noi, ciupercile şi ramurile de cimbrișor lângă pești. Turnați peste restul de marinata.
    9. Puneți tava în cuptorul preîncălzit la 200 C, și lăsați sa se frigă aproximativ 40 de minute.
    10. Aduceți supa la fierbere şi păstrați-o calda.
    11. Aduce?i supa la fierbere si pastra?i-o calda.
    12. Bateți împreună cele două ouă şi sucul de la o lămâie, cu un tel într-un bol mic.
    13. Adăugați încet supa fierbinte, lingura cu lingura, sau turnând încet și constant, amestecând tot timpul, continuând acest proces pană când sosul s-a îngroșat la consistenta dorită.
    14. Serviți peștii pe câte o farfurie însoțiți de legume.
    15. Turnați peste sos avgolemono încă fierbinte.

    [/translate]

    Category Fish, Greek | Tags: ,,,,,,,,,,,,,, | 2 Comments