Slow Cooked Pork Gammon

For a Delicious dinner for any occasion or even for a Sunday family meal the Pork Gammon won't disappoint you.

Preparation Time: 30'	Cooking Time: 150'	Serves: 4 portions

Ingredients

• 1 pork gammon with 1.8-2 kg skin
• salt
• pepper
• 350 ml. beer
• 3-5 cloves of garlic
• 4-6 bay leaves
• 1 onion cut in half
• 1 tbsp. rosemary

For the potatoes

• 10 potatoes
• fresh herbs
• 1/3 cup olive oil
• 2 tbsp. mustard
• salt
• pepper

Method

• Remove the gammon from the refrigerator a few hours (2-6) before cooking. Carve the skin of the plait with a very sharp knife, taking care not to go deep and cut the meat itself. Smear the skin well with salt, almost as if you were massaging the pork for 3-4 minutes so that the salt penetrates all the cut points and comes in contact with fat and meat. Leave it with the salt for 40 'in your kitchen. In the meantime, preheat the oven to 180ºC (or at a lower temperature than 120º-160ºC if you choose slower cooking). Cut the onion in two or four and the garlic cloves. In a small bowl that evenly holds the stalk standing, place the stalk in the centre like a pyramid, pour in all the ingredients and then the beer to form the base.
• Moisturizing element in the cooking process keeping the meat juicy and flavouring it along the way. Do not pour the beer over the meat, because it will carry away the garlic and salt and pepper that we want to keep in the folds. There is enough fat to keep the meat moist during baking, so the beer on it will not add anything.
• You'd roughly expect it to be ready at 180ºC at 2:15 ', but, safe driver is the internal temperature to reach 80ºC and not the time. When the indoor temperature exceeds 80ºC, it is certain that the interior is fully cooked, so you take the gammon out of the oven. If it does not have a skin, the process ends here. If it has skin, raise the oven to 260ºC. You will notice that the skin has been 'cooked' to a great extent, but it is clearly chewy and therefore impossible to eat in this form.
• Put all the ingredients for the potatoes in a pan and mix. Cover the pan and bake at 180 degrees for 40 minutes. Open and pour all the juice from the gammon on the potatoes and place it on top of the pan with the potatoes. Continue baking.
• With a spoon and/or brush you take the beer that is in our utensil together with the herbs and smear well the skin and the whole gammon, so that it goes wet everywhere in the crevices and under the folds of the skin, to better complete the final phase where we will seek to make the skin crisp.
• Because having liquid, the abrupt heating will create more bubbles than water vapour and so the skin will stretch and cook perfectly.
• Finally, transfer the gammon on a grill with the pan underneath so that its skin is fully exposed to the high heat and there is a pan underneath to collect any liquids that will drip. When the oven reaches 260ºC, quickly put the gammon back in, so that there are no large heat losses.
• Leave it for about 10 minutes until the skin is puffy and visibly crispy. Remove the bun from the oven and leave it on a cutting surface for at least 10 minutes before serving at the table to balance and re-integrate back into its tissues. , all liquids that have come out of them during cooking.

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Greek Mpriam

The classic recipe for traditional oven Mpriam. The easiest and fastest food of the summer. We love briam with feta and bread.

Preparation Time: 15'	Cooking Time: 45'	Serves: 6 portions

Ingredients

• 4 eggplants 
• 4 zucchini 
• 4 large potatoes 
• 4 tomatoes fresh, alternatively a can with peeled tomatoes 
• 4 cloves 
• garlic 
• 2 onions 
• 2 tbsp. chopped mint 
• 2 tbsp. chopped basil 
• 2 tbsp. chopped parsley 
• 1 cup of olive oil 
• 1 cup of water 
• salt freshly 
• ground pepper 

Optional

• 2 small carrots 

Method

• For the traditional oven mpriam, preheat the oven to 200 ° C in air and resistors
• After washing and cleaning the vegetables, cut the aubergines into 6 pieces, the zucchini at 6 (like big bites), 4-5 cm (they will shrink when cooked), the tomatoes at 4 and the potatoes like the aubergines, at 6 
• Put the vegetables mixed in a deep pan 34 or 36 cm. 
• Grind the garlic with the olive oil in the blender and pour over the food, add salt and pepper and sprinkle with the herbs. 
• Mix them by hand or with two spoons. 
• Pour over with water (does not need too much, the vegetables will release their juice). 
• Place the pan in the preheated oven and bake 40΄-45΄ for the first half-hour covered. Then we uncover it. 
• Briam is a food that is served lukewarm or at room temperature. 

Accompany it with feta cheese or put feta in the pan 15' before serving in order to melt a bit.

Enjoy - Kali Orexi...!!!

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Homemade Pizza

Fluffy homemade pizza with handmade dough and ingredients that are in our house.

Preparation Time: 15'	Cooking Time: 30'	Serves: 4 portions

Ingredients

For the pizza dough

• 500 gr of Self-rising flour
• 125 gr of soft butter (room temperature)
• 200 gr of warm milk
• 1/2 tbsp. sugar
• 1 tbsp. vinegar

Optional:

• 1 tbsp. dried oregano
• 1 tbsp. dried thyme

For the tomato sauce

• 1 can of peeled tomatoes
• 4 tbsp. olive oil
• 1 pinch of sugar
• salt
• pepper
• 4 leaves of fresh basil (chopped)

Method

• Put all the pizza dough ingredients in a bowl and knead them together into a ball.
• Prepare the easy pizza sauce. Put all the ingredients for the tomato sauce in a small saucepan. With a fork, press the tomatoes to melt and bring to a boil. Lower the heat and continue cooking for another 15 minutes, until the sauce is ready.
• Grease the large kitchen pan with olive oil well or alternatively put baking paper. With your fingers, spread the dough all over the surface of the pan.
• Spread the sauce, add some cheese to cover the whole pizza and then, garnish the pizza with the toppings you prefer.
• Bake in a preheated oven at 180ºC for 30 ′ until the dough is well cooked.

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Homemade Lemonade

Homemade lemonade drives young and old crazy! It is ideally served with many ice cubes and mint leaves water or soda water.

Preparation Time: 15'	Cooking Time: 5'	Serves: 14 portions

Recipe ingredients:

• 500 ml of freshly squeezed lemon juice
• 500 gr of sugar
• 200 ml of water

Method:

• For 2 bottles of 700 ml of homemade lemonade, put the water and sugar in a saucepan on very low heat (without boiling). Wait until the sugar has melted and become liquid. Allow cooling well to room temperature.
• Squeeze the lemons and strain the juice into a fine strainer. Pour the strained juice into the cold sugar syrup. Mix very well with a whisk.
• Distribute the concentrated lemonade in sterile glass bottles and keep it in the refrigerator. In order to serve lemonade at any time, first, shake the bottle with the concentrated juice and put in a glass 1/3 of the juice and 2/3 of the cold water or soda. Mix well and then serve with ice cubes and fresh mint leaves.

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Greek Chocolate and Biscuits Dessert

In 10 minutes you will have made this dessert and you will have eaten it! Easy, fast and perfect!

Preparation Time: 10'	Cooking Time: 3h	Serves: 12 portions

Ingredients

• 250 gr digestive biscuits
• 150 gr of chopped chocolate
• 100 gr of butter
• 2 tbsp. cocoa
• 3 tbsp. coconut
• 4 tbsp. coarsely chopped walnuts
• 1 can of sweetened condensed milk 400 gr

To cover

• 250 gr. couverture chocolate
• 1 tbsp. seed oil

Method

• put the cookies in a food bag and remove the air
• beat them with a rolling pin or a pan to crumble 
• put the cookies, coconut, walnuts and cocoa in a bowl and mix
• put the chocolate, butter and sweetened condensed milk in a saucepan over low heat and stir to melt the ingredients
• allow the mixture to cool slightly and pour over the solids and mix with a spoon
• grease a shallow, elongated baking tray, 28 × 20 cm and pour the mixture while pressing to level the surface.
• freeze the dessert until firm

For the cover

• melt the chocolate in a baking pan
• add the seed oil and stir
• pour the dessert all over the surface
• freeze until firm (maximum 3 hours)
• dip a sharp knife in hot water and cut it into square pieces.

Bon Appétit!

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Creamy pasta with chicken and bacon

A wonderful pasta dish with chicken and bacon that you will love! The chicken is uniquely combined with the bacon and creamy sauce, creating an unforgettable pasta worth trying.

Preparation Time: 5'	Cooking Time:15'	Serves: 2 portions

Ingredients

• 1 chicken fillet cut into small pieces 
• 300 gr of pasta (any kind can be used, we used conchiglie pasta)
• 2 slices of bacon cut into small pieces (almost chopped)
• 300 ml milk cream or sour cream
• Parmesan to taste
• salt and pepper

Optional

• canned mushrooms 
• Sweet Curry powder for flavour 
• chopped parsley or baby tomatoes for garnish 

Method

• Boil the pasta according to the instructions 
• In a medium saucepan, add a little oil and add the chicken and mushrooms and fry over medium heat.
• add bacon
• Once the chicken is golden brown on all sides, add the sour cream and parmesan and stir.
• Add salt and pepper and continue stirring.
• Remove the pan from the heat and let it sit with the rest of the ingredients.
• Add the spaghetti and mix
• Serve with fresh parsley or chopped tomato

Bon Appétit!

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Chicken Curry

Crispy and juicy chicken fillet with aromatic curry and herbs. A delicious recipe for chicken with a rich sauce, quick and slightly spicy.

Preparation Time: 10'	Cooking Time: 20'	Serves: 4 portions

Ingredients

• 1 kg of chicken breast
• 1 dried onion
• 2 cloves garlic
• parsley
• 1 tablespoon tomato paste
• 1 tablespoon curry
• 1 teaspoon cinnamon
• 1 teaspoon coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• salt to taste
• olive oil
• 1/2 lemon
• 200 gr. yoghurt
• 1 bay leaf
• 3-4 fresh onions

Method

• cut the chicken into small pieces
• chop the fresh and dried onion and garlic
• in a saucepan add a little oil and add the fresh and dried onion and garlic until golden
• add the chicken and cook for 5 minutes
• add the parsley and tomato paste, stirring until the paste dissolves
• add water, cover the ingredients, and spices, curry, cinnamon, coriander, sweet paprika, cayenne pepper, black pepper, sugar, salt and bay leaf
• lower the heat and cover for about 15 minutes
• after the chicken is cooked, add the lemon juice and yoghurt

Bon Appétit!

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Gemista

The best Greek recipe with rice stuffing. Fasting food without meat suitable for Vegetarian and Vegans. You should try it!

Preparation Time: 20'	Cooking Time:90'	Serves: 6 portions

Recipe Ingredients:

• 6 large tomatoes
• 3 medium fresh eggplants
• 3 green peppers
• 1 zucchini coarsely ground
• 12 tbsp. steaky rice
• 2 chopped onions
• 1 -1/3 cup olive oil
• 1 small bunch of chopped parsley
• 1 small bunch of fresh chopped mint
• 1 tbsp. sugar
• a pinch of cumin
• salt
• freshly ground pepper

Method:

• For the most beautiful stuffed rice vegetables, wash all the vegetables and open them. Cut 1 slice of each tomato (to keep it together with the tomato we do not completely separate) and with a spoon we empty its crumb, taking care to leave some flesh in the peel so that they do not open later in the filling and baking. Keep the tomato crumb for the sauce. Grind it in a blender.
• Sprinkle each tomato with a little salt and a little sugar. We turn them upside down on a tray, letting their liquids go.
• Cut 1 slice from the top of the pepper and remove the seeds and their white part.
• Cut 1 thin slice from the back of the eggplant so that they sit well in the pan.
• We also remove a slice from the stalk and with a spoon, we empty its crumb and chop it finely. First, grind the tomato sauce in a blender. Keep 1/2 of the ground tomato for the end of the recipe.
• In a deep frying pan, heat 1/2 cup. of the total olive oil and sauté the chopped onion for 2-3 ′. Add the zucchini and eggplant crumbs and sauté for 2-3 minutes, to wither, add the rice. Pour over 1/2 of the ground tomato and 1 tbsp. water. Add salt and pepper and simmer for 5 minutes. Remove the filling from the heat. Sprinkle with chopped herbs. The filling should be quite juicy when we fill the vegetables.
• Fill each vegetable up to 3/4, because it will swell the rice by baking. Put the lids and place them in a deep pan, close to each other.
• Ιn a bowl, whisk the remaining ground tomatoes with the remaining 1 cup olive oil. Add salt and pepper and pour over the pan with a spoon. Finally, add the sugar and sprinkle with the stuffing. Bake in a preheated oven at 180 ° C on the resistors, the first half-hour covered with kitchen foil. Then, remove and continue baking, which lasts a total of 1 hour and 15΄.

Serve hot or cold with Greek feta or yogurt!! They are amazing the next day at room temperature!
Enjoy- KALI OREXI !!

DON'T FORGET TO SERVE GEMISTA WITH GREEK YOGURT!!!

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