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  • Home / Recipes / Vegetables
    Recipes - Vegetables
    •   FLORINA RED PEPPERS   2 kg large Florina red peppers 10 cloves garlic, finely sliced ½ bunch parsley, finely chopped ½ cup white wine vinegar 1 cup olive oil salt   Grill the peppers until the skin begins to blacken then turn and grill on the other side. Remove from the grill and cover with foil for 10-15. Remove the skin and stalk and deseed. Cut lengthways. To preserve the peppers, use jars or a...
        SPANAKOKEFTEDES (SPINACH BALLS)   500 g  spinach 150 g  kefalotiri or feta cheese 2 medium onions 1/2 bunch dill 2 eggs ½ cup olive oil salt, pepper flour   Wash the spinach well and chop finely. Chop the dill and the onions and grate the cheese. Mix together all the ingredients and gradually add the flour until the mixture has the right...
      STUFFED TOMATOES   4 medium tomatoes 4 eggs 250 g kefalograviera (or other hard salty cheese) salt, pepper olive oil for frying   Slice off the top of each tomato, scoop out the insides and break an egg into each one. Add the cheese and salt and pepper. Heat plenty of oil in a frying pan and cook the tomatoes until the cheese melts and the egg sets. Alternatively, put the tomatoes in a baking dish with a little oil and bake...
        TOMATOKEFTEDES (TOMATO BALLS)   2 tomatoes 1-2 spring onions ½ bunch parsley 150 g grated feta cheese 2 eggs 1 cup olive oil salt, pepper flour     Dice the tomatoes into small pieces and finely chop the spring onions and parsley. Place the ingredients in a bowl and stir together, adding as much flour as is necessary to shape the mixture into balls. Fry the balls in hot olive oil.
        TSIKI-TSIKI   1 kg courgettes 4 eggs 1 cup olive oil Salt, pepper   Dice the courgettes and soften them in a deep frying pan. Add the oil to the pan and fry the courgettes, stirring. Add salt and pepper. Beat the eggs and add them to the frying pan. Turn them over to cook on the other side. Good for a diet. If the food is divided into four it is the equivalent of one egg per portion.
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