We are Greek Orthodox and this weekend is our Easter. For those that celebrate we say Xristos Anesti (Christ has Risen). We’ll be back next week with a new video! Take care.
This soup is a twist on traditional corn soup. It is very common to see soups like this on restaurant menus in India. Instead of just salt and pepper, we will also use grated ginger and green chilli. In addition to this, we will add some noodles, to give the soup a heartier feel. I am choosing to use vermicelli noodles, however, you may also use Asian style dinner noodles. This is a great dish to pick you up after a long day!
- 9 cups water
- 1 cup milk
- 2 ½ cup peaches and cream corn kernels
- 1 heaping tbsp salt
- ¾ tsp grated ginger
- ½ tsp grated green chilli
- 1 ½ tbsp corn starch
- pinch black pepper
- 3 spirals vermicelli noodles
- Using a food processor or chopper, blend the corn kernels. You can buy a bag of frozen corn kernels from the grocery store. If you cannot find peaches and cream corn kernels, any will do, but peaches and cream would be better because of its natural sweetness.
- Boil the water.
- Once boiling, add the blended corn, ginger, green chilli and salt. Keep the stove on high until boiling, once boiling turn the stove down to medium and allow it to simmer for 10 minutes.
- In a bowl, mix the milk and cornstarch. Ensure that no lumps remain.
- Add in the milk and cornstarch mixture.
- Turn the stove on high and until the soup is boiling. Now turn the stove down back to medium and allow it to simmer for another 10 minutes.
- Add the pepper and noodles. Using your hands crush each spiral as you add it in.
- Mix and allow the soup to simmer on medium for another 10 minutes. Be sure to stir occasionally so that the noodles do not stick.
Souvlaki has become the quintessential Greek dish. You may prepare souvlaki with pork tenderloin, chicken breast, lamb, as well as pork shoulder. It is wonderful in a pita, or served with a side of rice, Greek salad, and tzatziki sauce. If you are planning to serve this dish, be sure to marinate the meat at least 24 hours before you start the barbecue.
2 to 4 pounds of pork tenderloin (depending on the number of people)
1 clove of garlic
½ cup of olive oil
salt and pepper to taste
1 tablespoon of oregano
2 tablespoons of fresh lemon juice
½ cup of wine
Cut the meat into 1 inch cubes and place in a bowl. Combine the garlic, olive oil, salt, pepper, oregano, lemon juice, and wine together in a small bowl and mix well. Pour this mixture over the meat, making sure that all of the meat is equally coated. Cover the bowl and place in the fridge for at least 24 hours.
Skewer the meat, placing about 4 to 5 pieces of meat per skewer. Fire up the barbecue! Once you’ve placed the souvlakia on the grill, lower the heat to medium and allow the meat to cook, turning the meat over periodically. Allow the souvlakia to cook for about 20 to 25 minutes, or until cooked to taste.
Tzatziki is a popular Greek sauce that is often used as a dip with pita bread or enjoyed with various types of meat dishes such as souvlaki and gyros. It is best made with yogurt, but if you prefer not to use yogurt you may substitute it for sour cream. Keep in mind that the yogurt needs to strain for about 8 to 10 hours, so it’s best to begin the preparation the day before you plan to serve it. Some tzatziki recipes call for a bit of chopped dill or mint, but in this video Eva shows us how to prepare her version of this delicious sauce.
1 tub of plain yogurt
2 cloves of garlic crushed
Half a cucumber
1 tablespoon of olive oil
a pinch of salt (or to your taste)
1 tablespoon of fresh lemon juice
To begin you need to strain the yogurt. Place a cheese cloth or a few sturdy paper towels on a strainer and place the strainer in a bowl. Scope out the yogurt into the strainer and allow the water to strain for at least 8 to 10 hours in the fridge. Once the yogurt has been strained, discard the excess water and place the yogurt in a medium-sized bowl. Add the crushed garlic to the yogurt. Peel the cucumber, slice it in half, remove the seeds, and shred the cucumber using a cheese grater. Squeeze out any excess water from the cucumber and add it the yogurt mixture. Add the olive oil, salt, and fresh lemon juice. Stir the mixture well. Garnish with an olive or a slice of lemon.
In this video Eva shows us how to prepare another family favourite: Yiouvarlakia, more commonly known as meatballs with tomato sauce over rice. Like many of Eva’s recipes, this dish requires only a few simply ingredients and is not overly complicated to make. We hope you enjoy!
To prepare the meat:
- 1 pound of lean ground beef
- 1 egg
- 1 small onion graded
- 2 medium cloves of garlic crushed
- 1 tablespoon of dried mint (use fresh mint if it is available)
- 1 tablespoon of parsley
- 1 teaspoon of olive oil
- 1 teaspoon each of salt and pepper
To cook the meat:
- 2 tablespoons of olive oil
- 1 small onion chopped
- 1 clove of garlic finely chopped
- 1 cup of tomato juice
- ½ glass of water
- Salt and pepper
- 1 tablespoon of flour
- ¼ cup of water
To prepare the rice:
- 2 cups of rice
- 4 cups
- Pinch of salt
Using your hands, combine the ingredients together in a large bowl. Once you have thoroughly mixed the ingredients you may begin to shape the meatballs. Rather than roll the meat into balls, shape small portions of meat in an oval shape.
In a large pot over medium-high heat, add the olive oil and sauté the onion and garlic until light brown in colour. Add the tomato juice and ½ cup of water. Season with salt and pepper and cover the pot with the lid. Once the liquid has come to a boil you may add the meatballs. Carefully place the meatballs in the pot and lower the heat to medium.
In the meantime you may prepare the rice. Eva suggests that you boil the rice for a few seconds and then drain the water in order to remove as much starch as possible. Once you have washed the rice, set the water to boil again and cook the rice for 15 minutes. Remember to use 2 cups of water for 1 every cup of rice.
Once the liquid in the meatballs has begun to boil for a few minutes, lower the heat and allow the meatballs to simmer for 20 minutes.
To thicken the tomato sauce add 1 tablespoon of flour to ¼ cup of water, stir well, and pour the liquid into the tomato mixture (be sure to strain the liquid as you pour it in). Allow the meatballs to cook for another 15 minutes.
When serving this dish be sure to place a generous amount of tomato sauce over the rice. Enjoy!
Paratha are a type of flatbread that originated in India. They are made with whole-wheat flour and typically pan fried with ghee (clarified butter) or oil. The stuffing for a paratha can either be mixed into the dough, or placed into a ball of dough which is made into a pocket. In this receipe we are keeping it simple by just mixing the stuffing directly into the dough. For the stuffing we are using a form of spinich called, fenugreek.
- 2 cups whole wheat flour (atta)
- ½ cup water
- 2 tbsp yogurt
- 2 tbsp oil
- ¼ cup chick pea flour
- 3 cloves shredded garlic
- ½ tsp shredded ginger
- 1 tsp salt
- ½ tsp turmeric
- ½ tsp red chilli powder
- 1 bunch or 1 bag of fenugreek spinich (methi) washed, cut and blended
- pinch of sugar
- Combine all the dry ingredients in a mixing bowl. Try and get rid of any lumps.
- Add the wet ingredients (water, yogurt, oil) and work the dough until all the liquid is absorbed.
- Heat a non-stick pan on the stove on medium heat.
- Make a ball of dough (about half the size of a golf ball) and douse it in some all purpose flour.
- On a smooth surface, roll the ball of dough to about 8-10 cm in diameter using a rolling pin. Roll with a very light hand and douse the paratha in flour when needed to avoid sticking.
- Place the paratha on the pan and lightly cook one side. After about 15 seconds flip it over and cook the other side. After another 10-15 seconds flip it over again. Lightly brush this side with oil. Flip it over again and with a spatula, press down on the paratha, allowing it to cook and absorb the oil. Flip over and continue this.
- Repeat steps 4-6 for the remainder of the dough.
** Note – You need not finish all the dough at once. You can store it in the fridge for a couple days.
With thousands of miles of coastline, it is not surprising that Greeks have developed numerous delicious ways of preparing fish. In this video, Eva show us how to prepare fish baked in the oven with onions, carrots, garlic, lemon, parsley and olive oil. We love this recipe for its simplicity and nutritional value. We hope you enjoy it as much as we do!
- 6 herring fillets (you can use a different type of fish if you prefer)
- 2 medium onions chopped
- 5-6 cloves of garlic (leave whole)
- 2 carrots coarsely chopped
- 4 small potatoes cut into small wedges
- ¼ a cup of chopped parsley
- About ½ cup of olive oil
- Salt and pepper
- Juice from 1 ½ lemons
- ¼ cup of wine
- 1 glass of water
Clean the fish well and season it with salt, pepper, and a few drops of lemon juice. Set the fish aside in the fridge for about an hour.
Preheat the oven to 350 degrees.
Grease a large pan with a few drops of olive oil and place the fillets on the pan. Place the chopped onion on top on the fish. Add the garlic, carrots, and potatoes to the pan. Season the vegetables with a pinch each of salt and pepper, and the fresh parsley. Add about 1/3 a cup of olive oil, the remainder of the lemon juice, the wine, and water to the pan.
Cook in the oven at 350 degrees. After an hour take the pan out of the oven and turn the potatoes over on the other side. Put the pan back in the oven for another 30 minutes. It is now ready to serve, enjoy!