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Mykonos > Aegean island cooking > the recipes June 20, 2006

Posted by grhomeboy in Food Recipes.
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MOSTRA (DAIRY)

Mostra, a thick barley rusk with toppings which may be dairy or pareve. Kopanisti cheese is not available in the States. Instead, substitute cream cheese and lemon juice as in recipe below.

Serves 1

1 slice multi grain bread, about 3/4-inch thick
1/4 cup low fat cream cheese
1 teaspoon lemon juice
Pinch white pepper and salt
1 ripe medium tomato
Extra virgin olive oil

Toast the bread in 300F oven for 30 minutes or until completely dry like a rusk. Sprinkle with a little water. Do not soak. In a small bowl, combine the cream cheese with lemon juice, pepper and salt. Spread over the bread. Cut the tomato in half and squeeze the juices over the cream cheese mixture. Cut up tomato and place on top. Drizzle generously with olive oil.

Approx. nutrients per piece: calories – 583 protein – 13g carbohydrate – 52g fat – 39g cholesterol – 34mg sodium – 429mg

Variation: whole grain bread baked as above. Drizzle with olive oil, sprinkle with salt, pepper and shredded fresh oregano. Squeeze with tomato juice and top with cut up tomato. Drizzle again with olive oil and serve with black olives.

ONION PIE (DAIRY)

Serves 8 – 10

This may also be baked in a 9-inch pie dish but traditionally, the pie is square. Pinching the edges as in recipe below, seals in filling while forming into square shape.

1 (15 ounce) package refrigerated pie crusts (2 crusts for 9-inch pie)
3 cups ricotta cheese
2 eggs
6 scallions, trimmed and thinly sliced
1/2 cup snipped fresh dill
1/4 teaspoon white pepper
Salt to taste

Preheat oven to 375F. Spray a 9-inch square baking dish with non-stick cooking spray. Place one of the pastry sheets on bottom of pan allowing the extra pastry to come up the sides. Don’t worry that the pastry doesn’t fit the square dish. Set aside.

In a bowl, mix together the cheese, eggs, scallions, dill pepper and salt to taste. Spread over the pastry in baking dish. Top with remaining pastry sheet pinching edges to seal.

Make several 1-inch cuts with a sharp knife to allow steam to escape. Bake in preheated oven for 30 minutes or until pastry is golden and knife comes out clean when inserted in center. Serve warm or at room temperature.

Approx nutrients per serving: calories – 339 protein – 13g carbohydrates – 23g fat – 23g cholesterol – 87mg sodium – 480mg

FISH SALAD (PAREVE)

Serves 4

6 baby carrots
1 medium onion, cut in 6 pieces
4 small red potatoes, scrubbed and cut in quarters
1 1/4 pounds flounder fillet or other white fish, cut in 6 pieces
1/2 cup low fat mayonnaise
3 tablespoons fresh lemon juice
2 scallions, thinly sliced
1/3 cup snipped fresh dill, loosely packed
Salt and pepper to taste

Place carrots, onion and potatoes in a saucepan. Cover with boiling water. Return to boil and cook for 15 minutes or until vegetables are still crisp. Add the flounder. Bring to simmer. Cook 10 minutes longer or until vegetables and fish are cooked. Drain well.

(Save this stock for soup base or freeze until needed). Place fish and vegetables in a bowl. with scallions and dill. Cool slightly. In a small bowl, mix the mayonnaise and lemon juice. Pour over the fish mixture. Toss gently to mix. Season to taste with salt and pepper. Serve chilled or at room temperature.

Approx. nutrients per serving: calories – 221 protein – 28g carbohydrates – 17g fat – 4g cholesterol – 68mg sodium – 402mg

LITTLE HONEY PIES (TSIBITA) DAIRY

Makes 8

1 (7.5 ounce) package farmers cheese
2 tablespoons ricotta cheese
2 tablespoons beaten egg
1/4 cup honey
1 tablespoon sugar
2 tablespoons grated orange rind
Ground cinnamon
1 (17.3 ounces) package frozen puff pastry sheets, thawed confectioners sugar to sprinkle

Preheat oven to 400F. In a bowl, place the cheeses, egg, honey, sugar grated orange rind and 1/4 teaspoon cinnamon. Mix well.

Roll out one sheet of puff pastry to 10-inch square. Using a 4-inch cookie cutter or saucer, cut out 4 rounds. Place about 2 tablespoons cheese mixture in center of each round, pressing mixture down lightly with a spoon. Using thumb and index fingers, flute pastry edges to form a rim around the filling. Sprinkle with cinnamon and confectioners sugar. Place on an ungreased cookie sheet at least 1-inch apart. Repeat with remaining pastry sheet and cheese mixture. (You will need a second cookie sheet.)

Bake in preheated oven for 20 minutes or until pastry is risen and golden.

Approx. nutrients per pie: calories – 488 protein – 11g carbohydrates – 40g fat – 32g cholesterol – 39mg sodium – 341mg

ALMOND COOKIES, AMYGDALOTA (PAREVE)

Makes 24

These are formed into shape of large almonds. When baked, they are rolled in confectioners sugar until snow-white.

1 1/2 cups ground almonds
3 tablespoons sugar
1 tablespoon cornstarch
1 egg white, stiffly beaten
2 teaspoons rosewater
About 1/2 cup powdered sugar
Rosewater for dipping

Preheat oven to 350F. Spray a large baking sheet with non-stick cooking spray. In a small bowl, mix ground almonds, sugar and cornstarch. Add the egg white and rosewater. Mix well. With moist hands, roll into shape of large almonds. Place on prepared baking sheet. Bake in preheated oven 10 minutes until crust is firm.

While warm, brush with rosewater. Cool and roll in powdered sugar to coat thickly.

Approx. nutrients each cookie: calories – 57 protein – 1g carbohydrates – 6g fat – 4g cholesterol – 0mg sodium – 2mg

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