Recipes from:
Tsao Sarganis
From the heart and soul of Greece come these recipes. Use Tsao Sarganis olive oil to create dishes with sensational flavor!
CHICKEN or RABBIT WITH PEPPERS & OLIVES
1 Chicken or rabbit in pieces
½ cup olive oil
1 onion finely chopped
1 piece of rosemary
1 kilo peppers (in different colors)
½ cup white wine
300 grams grated tomatoes
Salt , pepper
100 grams olives
In a pot heat the olive oil and brown the meat on all sides.
Add the onion and the peppers in pieces.
Still 2 or 3 times, then add the wine, the tomatoes, the rosemary and a little water.
Boil for about 50 minutes.
Add salt, pepper and the olives and boil for another 10 minutes.
Serve with rice or spaghetti.
LENTIL SOUP (FAKES)
½ kilo lentils (brown)
1 medium onion,finely chopped
½ cup olive oil
2-3 finely chopped garlic cloves
1 tablespoon tomato paste or 3 ripe grated tomatoes
3 bay leaves
Salt, pepper
2 tablespoons good quality vinegar
½ teaspoon cumin
Place lentils in a pot with enough water to cover them and boil for 5-6 minutes, then drain them. Then, into the pot, put the onion, lentils, garlic, tomato paste diluted in 1 cup of water or just the tomatoes, bay leaves, salt, pepper cumin and water to cover.
Boil the lentils until cooked, which will take about half an hour.
Add vinegar, boil for 5 more minutes and the dish is ready!
TZATZIKI – CUCUMBER & GARLIC SAUCE
1 kilo yoghurt
2 large cucumbers
5 cloves garlic
1 teaspoon salt
½ teaspoon white pepper
½ cup olive oil
2 tablespoons vinegar
Peel and grate cucumbers, squeeze as hard as possible to remove water
completely.
Put garlic, salt, pepper, olive oil and vinegar in a blender
and mix well.
In a bowl, mix the yoghurt with cucumber and the mixture from the blender very well. Refrigerate until ready to use. Nice with vegetables and over meats.
MELOMAKARONA (Honey Biscuits)
Preheat the oven at 325 degrees
9 cups all purpose flour
1 cup sugar
1 cup of freshly squeezed orange juice
3 cups of olive oil
2 teaspoons of baking powder
1 tablespoon total of cinnamon & clove powder (combine to your taste)
1 teaspoon baking soda
Grated orange rind
For the syrup:
4 cups water
4 cups sugar
2 cups honey
The juice of half a lemon
In a large bowl, combine the sugar, orange juice, olive oil, baking soda, cinnamon-clove powder, and the grated orange peel.
Mix very well using an eggbeater.
Slowly add the flour until the dough is sSoft and malleable.
Take pieces of dough the size of a small egg and form rounded, oblong melomakarona.
Place them on a baking sheet and bake in moderate heat for about 20-25 minutes until they are a golden brown color.
While they are cooling prepare the syrup:
Put all ingredients in a pot and boil for about 5 minutes.
Then dip melomakarana in the syrup and allow them to soak for about 1 minute.
Remove them and place on a platter.
Sprinkle with walnuts and ground cinnamon.
ORANGE BISCUITS
2 water glasses olive oil
2 water glasses sugar
1 water glass of freshly squeezed orange juice
1 tablespoon cinnamon & clove powder
2 teaspoons baking soda
¼ of glass brandy
1kilo 500grams all purpose flour
1 tablespoon baking powder
In a large bowl, beat olive oil and sugar. Add the cinnamon-clove powder, the baking soda (diluted in juice), the brandy.
Mix the baking powder into the flour. Stir it into the above mixture. When too stiff to stir, knead the dough until it is soft and elastic.
Then take pieces of dough and roll in different shapes and place on baking sheet . Bake in moderate heat 15-20 minutes until they are golden.