Olive pate

Place in a bowl 250 g of black olives without the stone, 80 g of anchovies washed and thinly cut, 50 g of caper and mush all together.

You add juice of one lemon, a tablespoon of brandy, 200 g olive oil, salt, pepper and stir well. Keep the pate in a closed jar in the fridge and use on bread preferably lightly toasted.

 

Baked fish with tomato and olive oil sauce

Wash, salt and bake 4-5 fish slices - preferably sea bream or grouper - on the grill. In a bowl, mix two medium, ripe tomatoes thinly sliced, a cup of extra virgin olive oil, a tablespoon of thinly cut parsley, juice of half a lemon, salt and pepper.

Serve the fish while still hot, after you cover it with the tomato and olive oil sauce.

 

Rocks

In a bowl, whisk 1 1/2 glass of olive oil, 2 glasses of sugar, 1 1/2 glass of orange juice 1 teaspoon of baking soda, and add 1 glass of black raisins, 1/2 glass of walnuts, shavings of the skin of one orange, and finally the flour (as much as needed to keep the dough soft).

Put spoonfuls of the dough in a baking tray and bake for 15-20 minutes.

 

Chicken with olives

Cut a chicken in small portions and lay it in a pot in which you have already poured a teacup of olive oil. Cut 2 green peppers, 2 red peppers, 2 onions and two garlic cloves in thin pieces.

Take out the stones from the olives and throw them over the chicken, together with a all other ingredients.

Add two ripe tomatoes thinly cut, a large cup of red wine and bake in the oven for about 1 1/2 hour, until it absorbs the liquids.

 

Granny's fried potatoes

Peel and cut two large potatoes in thick pieces, salt them, sprinkle them with the juice of half a lemon and stir them well. Cover them and leave them for about 45 minutes.

In a deep frying pan, heat up 2 cups of virgin olive oil. Drop the potatoes in the hot olive oil and let them fry with no cover until they get golden.

Take them out with a strainer-ladle and place them on kitchen paper towels so that they totally drain from the excess oil. They are eaten hot.

 

Fried olives

How to prepare the pap: an egg, salt, pepper, a little hot pepper grated, flour.

Use black olives. Take out the stones and stir them in thick pap that you have prepared earlier. With a spoon, take from the mixture and fry in hot olive oil.

 

Eggs with tomato

Put in a frying pan a couple of big, ripe tomatoes, skinned and thinly cut, salt them and simmer them for about 6-7 minutes, until they absorb their liquids.

Add 6 tablespoons of extra virgin olive oil and stir for 2-3 minutes. Add 4 eggs, sprinkle with pepper and fry in low fire for a few minutes, occasionally stirring around with the sauce.

If you wish, you can add a bit of grated feta cheese.

Serve with their sauce and oil.

 

Yoghurt pie with olive oil

In a bowl, whisk together a cup of olive oil and two cups of sugar. Add gradually the yolks of 6 eggs, the shavings of the skin of a lemon, a small-medium bowl of yoghurt, 3 teacups of flour (in which you have added 3 teaspoons of baking powder) and the whites of the eggs that you have previously whisked them into meringue.

Place the mixture in a no. 34 baking tray and bake in medium fire.

 

Olive-bread with rosemary

In a bowl, stir 1 kg of flour with 2 spoonfuls of dry yeast and a spoonful of oregano.

Add a spoonful of sugar, 2 teaspoons of salt, 80 g of olive oil, 2 cups of warm water and knead until the dough goes soft.

Leave the dough covered in a warm place until it puffs up. When it does, lay it and spread it on an oiled baking tray, pressing it lightly so that it is flat and even, oil it and make little cavities by pressing the dough with your fingers, where you then place 150 g of Kalamata olives (without their stone) and leaves of rosemary.

Bake in medium fire for about an hour. Serve hot.

 

Cauliflower casserole with tomatoes and spices

Clean and cut a large cauliflower to pieces, sprinkled it with the juice of 1-2 lemons and add salt and pepper.

Brown the pieces in a frying pan with heated olive oil and place them one by one in a boiling pot. When they are finished, slowly brown in the same oil a medium onion thinly cut and add a tablespoon of tomato puree thinned in water.

After it has gone through a couple of boils, empty the frying pan contents in the boiling pot, add a glass of water and let simmer until all liquids but the oil are absorbed.

 

Pork with spinach

Brown 4 portions of pork meat in virgin olive oil.

In a bowl, thin a tablespoon of tomato puree in 2 glasses of water and add the thinly cut skin of an orange, salt, pepper, and all of use this mixture to sprinkle the meat.

Wash 1 kg of spinach and a bunch of celery. When the meat is half done, add the greens.

The dish is ready when it is left only with its oil.

 

Tabulee

In a bowl, put 100 g of crushed grain in a little cold water so that it puffs up.

Wash 2 bunches of parsley, a bunch of mint and fresh onions, drain them and slice them.

Drain the crushed grain by hand, put it in a salad bowl and add salt, pepper, the juice of half a lemon and virgin olive oil, stirring slowly.

Add the cut greens, the rest of the lemon juice and a large tomato, cut in pieces.

Serve with bread and freshly washed lettuce leaves.

Stuffed Vegetables (Yemista) for 5-6 persons

5 or 6 tomatoes
2-3 aubergines
2-3 zucchini
2-3 green peppers
2 onions, dill, parsley,
1 cup of olive-oil
salt, pepper
1 lb. of rice
1 tbsp. of concentrated tomato pulp diluted in 1 glass of water
1 cup grated cheese.

Hollow out all vegetables and chop their contents (except for the green peppers) in a bowl. Add the finely chopped onion, the dill, the parsley, the rice, salt and pepper. Salt the empty insides of the vegetables, stuff them and place them in a baking pan. Pour the tomato concentrate and a cup of oil over them. Cook in a heat oven. Just before turning off the oven, sprinkle with the grated cheese and let this melt.

Veal with lemon juice for 5-6 persons

1 kilo of veal 

1 small glass of white wine

salt, pepper

2 tablespoons of flour

half cup of lemon juice

 

Brown the meat with the onion and pour in the tumbler of wine. Add salt, pepper and water and simmer the meat very slowly until it has absorbed most of the liquid. Dissolve the flour in the lemon juice and add to the pot. Bring to the boil a couple of times and then turn off the fire.

Chicken with Ochra for 6 persons

1 chicken
1 cup of olive oil
1 onion
1 kilo of ripe tomatoes
salt, pepper

Brown the chicken in the boiling oil with the onion and add the skinned and chopped tomatoes, salt and pepper and a little water. When cooked, remove the chicken portions with a ladle. In the meantime, prepare the ochra: wash them, clean them and pour a cup of lemon juice over them. Let them stand for a couple of hours before adding them to the chicken broth. Once cooked, mix with the chicken.

Cuttlefish and spinach for 5 persons  

1 kilo of cuttlefish  
1 kilo of spinach  
1 cup of oil  
2 onions
1 tumbler of red wine
a little dill  
mint
salt,  pepper

Clean the cuttlefish (remove the eyes, the internal shell or "bone", the stomach and the ink). Brown the onions in oil and add the dill, the mint and the then add the chopped cuttlefish. When it is boiling, pour in the wine and let it bubble; add the salt and pepper, 2 glasses of water and simmer. Ten minutes before the food is cooked, add the spinach.

Potato and egg salad for 4- 5 persons

1 kilo of potatoes 
5-6 eggs
2 tomatoes,
1 onion
2 tbsp. of finely chopped parsley
1 cucumber
a handful of olives
as much olive oil as you want
vinegar, salt

wash and boil the potatoes, then peel them. Boil the eggs and cut them and the potatoes in slices, add the sliced tomatoes, the finely chopped onion, the parsley, the sliced cucumber and the olives. Mix with salt, pepper, oil and vinegar.

Omelet with cauliflower

Boil the cauliflower in salted water and strain it. Brown in a pan with oil, turning it round till all water evaporates. Beat 4 or 5 eggs with some salt and pepper and pour over the cauliflower. When the eggs are firm, turn the omelet upside down with the help of a large plate and cook on the other side.

Sarikopites (pies)

Prepare a normal dough with 1/2 kilo of flour, a small cup of oil, 1 glass of water, salt and a little lemon juice. Roll out the dough and cut in strips 8 to 10 cm wide and 25-30 cm long. Spread the sour "mizithra" (a kind of soft Cretan cheese) all along the strips and fold them. Starting at one end, twist the ribbon in a spiral. The shape is similar to a "sariki" (the traditional headdress of Cretan men which is why the pies are called "Sarikopites":sariki-pies). Deep fry and serve with honey.

Walnut cake

5 eggs
1 cup of sugar
1 small glass of brandy
1 teaspoon. of baking powder
some grated lemon peel
1 tbsp. of ground cinnamon and one of clove
2 cups of fine semolina
1 cup of roughly chopped walnut

for the syrup

2 cups of sugar 
1 cup of water  
1 lemon peel  
1 stick of cinnamon

Beat the white part of the eggs stiff and add the sugar. Then add the beaten yolks, baking powder dissolved in brandy, the lemon peel, the ground clove and cinnamon, the semolina and the walnuts. Bake in a moderate-heated oven for about 1 hour. As soon as the cake has cooled down a bit, add the warm syrup.