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Posts Tagged ‘olives’

  1. Spring Greek Salad

    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.

  2. Roasted Hogget with Lemon and Olives Recipe

    August 28, 2012 by Varga László

    Hogget is a lamb between 1 and 2 years. Therefore it has a very subtle taste in-between lamb and mutton, if you like it more rare (and I cooked it more so) leave it roast less, if the liking si more well done roast half an hour plus.

    This is also a meat the I bought from the farmers market, I had another get-together with friends and got to the market to see what the fresh and eye charming meat we found. Therefore hogget was the choice of this time.

    Ingredients (6-8 servings)

    • 1 hogget leg, the behind one is quite bigger and meatier 😉
    • 200 g olives stuffed with anchovies
    • 4 tablespoons honey
    • 2 lemons
    • 1/2 teaspoon Xerxes vinegar (or else you have more at hand)
    • 1-2 tablespoons wine
    • 4 cloves of garlic
    • salt and pepper to taste
    • about 6-8 branches of thyme
    • 100 ml wine, white or otherwise
    • salt and pepper to taste
    For the roasted vegetables:
    • a medium (wild) green zucchini
    • 1/2 kg potatoes
    • 1 head of cauliflower
    • about 8 small white eggplants
    • 4 medium yellow onions

    Preparation method:

    1. Wash and clean thoroughly the hogget leg.
    2. In a food processor blend together the olives filled with anchovies, honey, garlic, wine, vinegar and 1 lemon’s zest.
    3. Blend it until it forms a smooth paste thick/thin enough to be spread, if needed add some more wine. Season with salt and pepper to taste.
    4. Preheat the oven to 220 C.
    5. Place the hogget leg into an oven tray.
    6.  Brush the paste over the hogget leg carefully so the whole covered.
    7. Put some more thyme branches and the other lemon cut into eight.
    8. f you have a gas oven, baste with some more wine while roasting. In electric oven you can still baste it but it’s optional.
    9. Roast for about 2-2 1/2 hours depending on the size of the hogget and how you like it – rare / medium / well done. Check with a steak fork to sea the meat’s consistency.
    10. While roasting the meat prepare the vegetables to roast, I had some cauliflower, small white aubergines, wild green zucchinis, yellow onions and potatoes.
    11. Cut the zucchinis in two then slice them more into quarters or so.
    12. Separate the cauliflower into smaller florets.
    13. Cut the onions into quarters.
    14. Crest the potatoes (in their skins) and place them in the oven first since they need the most time to cook. Spread some salt and pepper and drizzles of olive oil over the vegetables.
    15. After some 20 minute place the other vegetables on the roasting trays an lay them into the oven, below the hogget. Let them roast for another 20 minutes.
    16. Remove the hogget from the oven and let it rest for about 10 minutes to cool a bit down.
    17. Carve meat pieces and serve with the roasted vegetables.

  3. Baked Pasta with Tomatoes, Eggplant and Mozzarella Recipe

    May 3, 2012 by Varga László

    Ingredients (4-6 persons)

    • 1 kg smaller tomatoes
    • 1-2 teaspoons brown sugar
    • 4 tbsp extra-virgin olive oil
    • 2 medium eggplants
    • 500 g pasta, I used farfalle
    • 2-3 green garlic stalks
    • 100 g kalamata olives
    • a handful of fresh basil leaves
    • 300g mozzarella
    • 50g pecorino romano hard cheese (or you can use parmesan) freshly grated


    Preparation method

    1. Preheat the oven to 140 C.
    2. Halve the tomatoes through their equator like the picture below.
    3. Place tomatoes in a glass baking dish with the cuts upside, sprinkle a little salt, pepper and sugar and drizzle some olive oil over them. Roast them for 75-90 minutes.
    4. Slice the eggplants crosswise, brush the slices’ sides with oil and place them  in another tray in a single layer.
    5. After the tomatoes roasting time mentioned above put also the eggplant in the oven and roast them together with the tomatoes for another 45 minutes.
    6. Cook the farfalle pasta in boiling salted water until al dente – it should remain undercooked because it cooks also in the oven.
    7. Chop the green garlic and mix in a bowl with 6 tablespoons olive oil. Add the well drained pasta and stir in gently.
    8. Remove the tomatoes and eggplants from the oven and turn up the oven to 180C.
    9. Add half of the pasta and garlic mixture on the bottom of an glass ovenproof dish.
    10. Scatter half the tomatoes over the pasta in the dish.
    11. Slice thinly the mozarella and add about a half of the slices on top of tomatoes then add the olives, shredded basil and some black pepper.
    12. Place the eggplant slices in a layer, then another layer of the remaining pasta and the final layer with the remaining tomatoes and mozzarella slices.
    13. Grate some hard cheese on top and bake for about 15 minutes, until the top is crusty.
    14. Serve hot with grated pecorino cheese.