6 Tbs butter or margarine
6 Tbs flour
3/4 litre hot milk
3 eggs (well beaten)
salt, pepper, nutmeg
Melt the butter or margarine in a saucepan. Stirring vigorously, add the flour until the two are thoroughly mixed. Stirring, add the hot milk and work the mix until it thickens. Remove from the heat and add in the eggs. Mix thoroughly. Add the spices in a few strokes.
Thursday, December 10, 2009
Vegetarian Pastitsio
Pastitsio sounds Italian but actually comes from Greece. It is a baked casserole of layers of cooked pasta, meat sauce and Bechamel sauce. Here is a vegetarian version.
1 packet (1/kilo or 1 pound) of short pasta (elbow macaroni, tortelloni, etc.), cooked
1/2 kilo mushrooms, washed and sliced
1 eggplant, washed, peeled in stripes (leaving some of the skin on) and cut into cubes
two fresh tomatoes + 1 Tbs tomato paste (or 1 can chopped tomatoes)
1 onion, chopped
1 clove garlic
olive oil (extra virgin)
two pinches of cinnamon
pinch of sugar
salt and pepper to taste
300 grams feta cheese (crumbled)
For the Bechamel sauce see separate recipe.
While the pasta is cooking, make the vegetable sauce: Saute the onion and garlic in olive oil, add the mushrooms and eggplant and saute until vegetables are thoroughly coated in oil and start to brown. Add tomatoes (fresh or canned), pinch of sugar and cinnamon, salt and pepper. Let cook for 6-7 minutes.
When the pasta is cooked, drain, drizzle with some olive oil and mix in the crumbled feta. Butter a large casserole dish and layer the pasta, the vegetable mix, then pasta again and top with the Bechamel. Bake in a 350F (180C) preheated oven for 30 or 40 minutes until the top has evenly browned. Let stand for about one hour or more before cutting (that way the pieces will stand nicely on the plate ).
1 packet (1/kilo or 1 pound) of short pasta (elbow macaroni, tortelloni, etc.), cooked
1/2 kilo mushrooms, washed and sliced
1 eggplant, washed, peeled in stripes (leaving some of the skin on) and cut into cubes
two fresh tomatoes + 1 Tbs tomato paste (or 1 can chopped tomatoes)
1 onion, chopped
1 clove garlic
olive oil (extra virgin)
two pinches of cinnamon
pinch of sugar
salt and pepper to taste
300 grams feta cheese (crumbled)
For the Bechamel sauce see separate recipe.
While the pasta is cooking, make the vegetable sauce: Saute the onion and garlic in olive oil, add the mushrooms and eggplant and saute until vegetables are thoroughly coated in oil and start to brown. Add tomatoes (fresh or canned), pinch of sugar and cinnamon, salt and pepper. Let cook for 6-7 minutes.
When the pasta is cooked, drain, drizzle with some olive oil and mix in the crumbled feta. Butter a large casserole dish and layer the pasta, the vegetable mix, then pasta again and top with the Bechamel. Bake in a 350F (180C) preheated oven for 30 or 40 minutes until the top has evenly browned. Let stand for about one hour or more before cutting (that way the pieces will stand nicely on the plate ).
Home-Made Ricotta Cheese
To use as filling in various recipes (cheese puffs, cheese pie, pastitsio, cheese cake).
1 litre whole milk
juice of one lemon (or three Tbs vinegar)
Bring the milk to a boil, remove from the heat, and immediately add the lemon or vinegar stirring with a wooden spoon until the curds separate from the whey completely. You may have to add some more lemon or vinegar, until you receive the desired effect. Let stand covered for up to 12 hours (optional). The longer the cheese stands in its whey, the mellower it becomes. Strain the cheese in a collander lined with two or three layers of cheese cloth, squeeze out excess liquid and refrigerate or use immediately in your recipe.
1 litre whole milk
juice of one lemon (or three Tbs vinegar)
Bring the milk to a boil, remove from the heat, and immediately add the lemon or vinegar stirring with a wooden spoon until the curds separate from the whey completely. You may have to add some more lemon or vinegar, until you receive the desired effect. Let stand covered for up to 12 hours (optional). The longer the cheese stands in its whey, the mellower it becomes. Strain the cheese in a collander lined with two or three layers of cheese cloth, squeeze out excess liquid and refrigerate or use immediately in your recipe.
Filitsa's Cheese Puffs
Everyone in Cleveland, Ohio (where my husband's relatives live) loves these tender, tasty, and elegant cheese triangles. When there is a family gathering, that's the dish to bring.
1 pound phyllo dough (bought frozen, thawed out)
1 pound feta cheese
1 pound ricotta cheese (see separate recipe on how to make it at home)
3 eggs
two pinches of nutmeg
pepper to taste
sesame seeds to sprinkle (optional)
melted butter or margarine for brushing
a good, soft kitchen brush
Mix the cheeses, eggs, and spices in a bowl with a fork.
Have melted butter and margarine within easy reach on your countertop.
Spread phyllo dough sheets out on the kitchen counter and cover them with a damp towel to keep from drying out. Taking one phyllo sheet at a time, cut width-wise in six strips. Take one strip, brush it with the melted fat, and layer another strip on top of it carefully so that the two are aligned. Brush this one, too, with the butter. Take a heaped teaspoon of the cheese mix and place it at the bottom of the double strip. Fold triangularly like a flag (from left to right, then up right, then left, etc.) to the top of the strip. There is your triangle. Place it on a cookie sheet (no need to oil the cooking sheet; there is plenty of fat in the cheese pies). Arrange the cheese triangles in the cookie sheet so that there is no space between them. Play with different geometrical combinations! When you are done, brush all the tops with melted butter or margarine, sprinkle (optional) with sesame seeds and bake in a 350F (or 180 C) preheated oven for 10 minutes until the tops are lightly brown. Serve immediately to retain the crunch of the phyllo. Alternately, you can freeze the folded triangles and take them out to bake right before they will be eaten. They can also be frozen after they have baked.
1 pound phyllo dough (bought frozen, thawed out)
1 pound feta cheese
1 pound ricotta cheese (see separate recipe on how to make it at home)
3 eggs
two pinches of nutmeg
pepper to taste
sesame seeds to sprinkle (optional)
melted butter or margarine for brushing
a good, soft kitchen brush
Mix the cheeses, eggs, and spices in a bowl with a fork.
Have melted butter and margarine within easy reach on your countertop.
Spread phyllo dough sheets out on the kitchen counter and cover them with a damp towel to keep from drying out. Taking one phyllo sheet at a time, cut width-wise in six strips. Take one strip, brush it with the melted fat, and layer another strip on top of it carefully so that the two are aligned. Brush this one, too, with the butter. Take a heaped teaspoon of the cheese mix and place it at the bottom of the double strip. Fold triangularly like a flag (from left to right, then up right, then left, etc.) to the top of the strip. There is your triangle. Place it on a cookie sheet (no need to oil the cooking sheet; there is plenty of fat in the cheese pies). Arrange the cheese triangles in the cookie sheet so that there is no space between them. Play with different geometrical combinations! When you are done, brush all the tops with melted butter or margarine, sprinkle (optional) with sesame seeds and bake in a 350F (or 180 C) preheated oven for 10 minutes until the tops are lightly brown. Serve immediately to retain the crunch of the phyllo. Alternately, you can freeze the folded triangles and take them out to bake right before they will be eaten. They can also be frozen after they have baked.
Winter Vegetable Soup (Vegan, fat free)
Starter for four.
Rainy drab December evenings are the perfect setting for a hand-warming, heart-satisfying soup. This is a staple--and no guilt to top.
3 medium-sized potatoes, peeled
2 leeks, peeled
1 carrot, peeled
6 medium-sized mushrooms, cleaned
1 clove garlic
1 tsp dried celery
salt and pepper to taste
Wash all vegetables and chop in thin slices. Put in a pot and cover with water. Bring to a boil, reduce heat, add dried celery and salt and pepper and simmer for 15-20 minutes until vegetables are thoroughly cooked but not mooshy. Mash with a hand blender but leave some vegetables chunky for texture. Serve with lemon and warm bread. For a non-vegan version add a dollop of sour cream or strained yogurt in the middle of each bowl.
Rainy drab December evenings are the perfect setting for a hand-warming, heart-satisfying soup. This is a staple--and no guilt to top.
3 medium-sized potatoes, peeled
2 leeks, peeled
1 carrot, peeled
6 medium-sized mushrooms, cleaned
1 clove garlic
1 tsp dried celery
salt and pepper to taste
Wash all vegetables and chop in thin slices. Put in a pot and cover with water. Bring to a boil, reduce heat, add dried celery and salt and pepper and simmer for 15-20 minutes until vegetables are thoroughly cooked but not mooshy. Mash with a hand blender but leave some vegetables chunky for texture. Serve with lemon and warm bread. For a non-vegan version add a dollop of sour cream or strained yogurt in the middle of each bowl.
Tuesday, December 8, 2009
Lentil Soup (Vegan)
A weekly staple in winter since my childhood in Greeec, then through my years as a student and wife in America, and now in Bulgaria. Simple, fast, especially if you use a pressure cooker.
2 cups dry lentils (rinsed)
4 cups water
1 onion chopped
3 cloves garlic
1/2 cup chopped tomatoes
1 carrot chopped or sliced thin (optional)
1 bay leaf
2 pinches of oregano
1 pinch of sugar (to keep the tomato from preventing the softening of the lentils)
salt and pepper to taste
extra virgin olive oil
Pre-boil the lentils in plenty of water for 5 minutes. Drain and . . .
If you pressure cook, put all of the ingredients in the pot and cook for 8 minutes. If you use a conventional pot, put all ingredients except tomatoes and oil in the pot, cook covered for 15 minutes, add tomatoes and olive oil and continue cooking for another 10 minutes until lentils and carrots are soft.
Let stand for 15 minutes or more before serving. Serve with vinegar, balsamico or plain (optional).
2 cups dry lentils (rinsed)
4 cups water
1 onion chopped
3 cloves garlic
1/2 cup chopped tomatoes
1 carrot chopped or sliced thin (optional)
1 bay leaf
2 pinches of oregano
1 pinch of sugar (to keep the tomato from preventing the softening of the lentils)
salt and pepper to taste
extra virgin olive oil
Pre-boil the lentils in plenty of water for 5 minutes. Drain and . . .
If you pressure cook, put all of the ingredients in the pot and cook for 8 minutes. If you use a conventional pot, put all ingredients except tomatoes and oil in the pot, cook covered for 15 minutes, add tomatoes and olive oil and continue cooking for another 10 minutes until lentils and carrots are soft.
Let stand for 15 minutes or more before serving. Serve with vinegar, balsamico or plain (optional).
Monday, December 7, 2009
Hummus (Vegan)
Hummus is a traditional middle eastern appetizer with different variations from country to country. Here is my award winning adaptation of the recipe.
two cups cooked chickpeas (garbanzo beans)
1/3 cup tahini (sesame paste)
1/2 lemon, its juice
2 cloves garlic
2 tablespoons extra virgin olive oil
1 tsp ground cumin
salt and pepper to taste
reserved cooking liquid
olive oil and red paprika for sprinkling before serving
Blend all ingredients in powerful blender with enough of the cooking liquid to have a thick but smooth paste. Serve on a platter, sprinkling with olive oil and paprika and garnishing with toasted pita bread, olives, or vegetable sticks.
two cups cooked chickpeas (garbanzo beans)
1/3 cup tahini (sesame paste)
1/2 lemon, its juice
2 cloves garlic
2 tablespoons extra virgin olive oil
1 tsp ground cumin
salt and pepper to taste
reserved cooking liquid
olive oil and red paprika for sprinkling before serving
Blend all ingredients in powerful blender with enough of the cooking liquid to have a thick but smooth paste. Serve on a platter, sprinkling with olive oil and paprika and garnishing with toasted pita bread, olives, or vegetable sticks.
Vegiterraneo
Friends and relishers of good food, welcome to Vegiterraneo.
Here you can read and, if you are so inspired, try my recipes, some modified from the traditional Greek fare, others completely my own concoctions. All vegetarian, some vegan.
The title of this blog is a hybrid of the words vegetarian and Mediterranean, with an ending that is reminiscent of one of my favorite movies, Mediterraneo. Like the movie, I hope this page will be redolent of pine and thyme, of the salty air on a sandy beach, of the glistening of olive trees in the blinding sunlight.
Filitsa Sofianou-Mullen
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