Last week I decided to fry the tomatoes, and instead of mixing in the eggs, I nestled them in the pan, and after 2-3 minutes, I moved the pan to a 200 C oven and baked for 5-8 minutes, until the eggwhite was opaque. We enjoyed it enormously with fresh crusty bread. 

Plain scrambled eggs are not a common Greek dish, but a huge egg and tomato scramble, as you might find in a Greek diner in America, is still a national institution. Some people add crumbled feta in the pan, but I much prefer to sprinkle it at the end; I enjoy my strapatsada with toasted bread or with olive-oil-fried potato slices, a heavenly combination!

Serve with toasted multi-grain, whole-wheat bread and a green salad, or with roast vegetables I often serve it with toasted bulgur pilaf, but simple sliced potatoes fried in olive oil are still my favorite complement.

See also the Scrambled Eggs with Fava beans which is another somewhat different, yet equally delicious combination. 

Menemen, the Turkish version, has diced peppers, both sweet and hot, along with tomatoes and chopped scallions. The Provençale bruillade à l’Arlésienne (scrambled eggs from Arles) has grated zucchini, tomatoes and garlic (see variations). Much like classic scrambled eggs, strapatsada needs to be soft and creamy, not dry or too watery. I use my own tomato confit or add a few sun-dried tomatoes to the pan to get the intense tomato flavor I remember from my childhood. 

Serves 2-4 as a main course, 5-6 as part of a meze spread

12 ripe plum tomatoes, confit (recipe follows) or 6  canned plum tomatoes (best quality), drained, plus 6 sun-dried tomatoes, coarsely chopped

2-3 tablespoons olive oil (less if you use tomato confit)

4-5 eggs

Salt

1/4 cup thick Greek yogurt

1 good pinch Maraş pepper or red pepper flakes, to taste

Feta cheese, crumbled (optional)

Good fruity olive oil, for drizzling

1 tablespoon chopped fresh oregano or thyme (optional)

2-3 tablespoons coarsely chopped parsley (optional)

Toasted whole-wheat bread slices, for serving

If you use tomato confit, place in a skillet together with their oil and cook over medium-high heat, stirring often to thicken.

If you use canned and sun-dried tomatoes, warm 4 tablespoons olive oil in a skillet, add the tomatoes and cook over medium-high heat, stirring often for 10 minutes or until thickened.

In a bowl beat the eggs lightly with a pinch of salt and the yogurt.

Lower the heat and add the eggs to the tomatoes, sprinkle with the pepper and cook, tossing often with a wooden spatula until the eggs are just set. Be careful not to overcook the eggs.

Transfer to a shallow bowl and serve warm or at room temperature.  Sprinkle with Feta, if you like, drizzle with fruity olive oil, and add fresh oregano, thyme, or parsley, if you like.

Alternatively, you can spread tablespoons of the strapatsada on toasts and serve as bruschetta.   

VARIATIONS:

Menemen (Turkish Tomato and Pepper Scrambled Eggs)

Sauté 1 red or green bell pepper, seeded and diced, until soft. Add the tomatoes to the pan and proceed as above.

Bruillade à l’Arlésienne (Scrambled Eggs from Arles)

Grate a small zucchini and sauté in 1 tablespoon olive oil until soft. Add a small, minced garlic clove with the tomatoes and proceed as above.

The post Strapatsada: Tomato and Olive Oil Scrambled Eggs appeared first on Aglaia's Table οn Kea Cyclades.

I didn’t make the very intriguing rosemary whipped cream Adam suggests, which I will probably try another time, but opted for ice cream instead.

Since both Costas and I love the caramel base of the Apple and Quince Crumble I make often, I decided to repeat something similar here.

Needless to say, that I substituted again light olive oil for the butter in the original recipe, as I do all the time, and the result was absolutely great! Note that this cornbread/cake, unlike most other cakes, is best slightly warm, the day it is baked.

Serves 8: a 10-inch (26cm) skillet.

THE APPLE BASE:

2/3 cup sugar

2 tablespoons water

1/3 cup light olive oil, canola or sunflower oil

2 Apples halved, cored, and thinly sliced; I used Fuji.

FOR THE CORNBREAD/CAKE

1 cup All-Purpose flour

1/2 cup yellow cornmeal

½ teaspoon salt

1 teaspoon baking powder

3 large eggs

1 cup sugar, plus 2-3 tablespoons Turbinado or any light brown sugar for sprinkling

2/3 cup light olive oil, canola or sunflower oil

2/3 cup full-fat yogurt

1 teaspoon vanilla essence

1 ½ cup coarsely chopped fresh strawberries

Vanilla Ice Cream for serving (optional)

Place the skillet over medium-high heat and add the sugar and water. Swirl the skillet as it bubbles and gradually starts to color. When it is light amber add the olive oil, swirl the pan and spread the apple slices carefully, as they may splatter. Press with a wooden spoon and lower the heat. Simmer and don’t mind if some hard sugary pieces form; they will dissolve later as the cake bakes in the oven. When the apple slices have soften, after about 4-5 minutes, remove the skillet from the heat.

Preheat the oven to 350 F (180 C).

Make the cornbread/cake: Whisk together flour, cornmeal, salt and baking powder in a small bowl until combined and set aside. 

In the bowl of a standing mixer, add the sugar and the eggs and work in slow to start with and increase the speed after 2 minutes; keep beating until light and creamy, about 5 minutes. Alternatively, you can use a hand-held mixer.

In a small bowl whisk the oil with the yogurt and add it to the egg mixture working on medium. Add the vanilla and gradually add the flours, continuing to beat in low, until completely incorporated. You will probably need to stop and scrape the sides of the bowl with a flexible spatula to make sure all flour is mixed in.

Pour the batter over the apples and carefully spread it with the spatula. Scatter the strawberries on the batter and sprinkle with the light brown sugar.

Bake for about 40 minutes or more, until a toothpick inserted in the center comes out clean. Let cool for 20 minutes before cutting to serve, accompanying with ice cream, if you like.

This cornbread/cake, unlike most other cakes, is best slightly warm, the day it is baked, but you can wrap the leftover in kitchen film and enjoy it the next day as well.

The post Strawberry and Apple Skillet Cornbread/Cake appeared first on Aglaia's Table οn Kea Cyclades.

Served with or without ice cream, this is a seriously addictive dessert.

SERVES 8 – 10 

The CARAMEL

4 tablespoons/58 grams light olive oil

¾ cups/175 grams granulated sugar

4 ounces (120 grams) soft cream cheese (see NOTE)

1 teaspoon vanilla extract

½  teaspoon salt (see NOTE)

THE FRUIT

1 small quince, halved, seeded and cut into 1 -inch chunks

5 medium apples, about 1 kilo, 2 green, the rest red—somewhat sweet—each seeded and cut into 1 ½ -inch pieces

½ cup crystalized ginger, minced

2 tablespoons lemon juice

2 tablespoons cornstarch

1 teaspoon cinnamon

The TOPPING

1 cup rolled oats

½ cup whole-wheat breadcrumbs

½ cup all-purpose flour

1 teaspoon cinnamon

¾ cup blond or brown sugar

Zest from 1 lemon

½ teaspoon salt

1 cup (120 grams) walnuts, coarsely chopped

½ cup light olive oil

½ cup orange juice

Vanilla Ice Cream, optional for serving

Heat the oven to 375F (180C)

Prepare the caramel: Add 2 tablespoons water and the oil to a 12-inch oven-safe skillet with high sides. Sprinkle the sugar in an even layer over the bottom of the pan. Turn the heat to medium-high. Cook the sugar without stirring until bubbles start to appear. Now swirl the pan very carefully to help the sugar brown evenly. Once the caramel is dark amber, after about 6 minutes or a bit more, remove from the heat.

Let the mixture cool for 1 minute and then add the cream cheese, stirring until fully combined (the mixture will bubble rapidly). Add the vanilla and the salt.

Prepare the fruit: In a large bowl, toss together the quince, apples and ginger, lemon juice, cornstarch, and cinnamon.

Make the topping: In a medium bowl, combine the oats, breadcrumbs, walnuts, brown sugar, lemon zest, and salt. Add the olive oil and orange juice and toss together until all the dry ingredients are evenly moistened.

Add the fruit to the caramel in the skillet and toss to combine. Sprinkle evenly with the topping.  

Bake until the caramel is bubbling in the center, the fruit is tender, and the topping is browned, 35 to 40 minutes.

Let cool slightly before serving.

NOTE:

Instead of the usual, imported, generic cream cheese, I like to make this crumble with our local cream cheese or fresh myzithra, which is much more flavorful, and somewhat salty, so I omit adding extra salt.   

The post Apple and Quince Crumble with Caramel appeared first on Aglaia's Table οn Kea Cyclades.

For the New Year I decided to dress it up, sprinkling with diced, caramelized citrus peels and pistachios; I also cut the year’s numbers on tangerine peels that I simmered in syrup before placing on the cake. 

See more New Year’s Cake recipes HERE and HERE. 

Bake the cake at least a day before you plan to serve it so the flavors  have time to develop. Cakes are best the day after!  

In our family it was simply called Tou Yiaourtiou (the one with yogurt), to distinguish with another, more elaborate festive dessert my mother and aunts prepared with store-bought lady-finger cookies and a heavy margarine-based cream –butter and heavy cream were not a common ingredient in Greece in my childhood years. 

Only recently I realized that this, ubiquitous urban Greek dessert is the Gateau aux Yaourt the simplest French cake, the first one kids bake as the portions are measured in the yogurt pot. Obviously my family, as most other bakers in Athens, got the recipe from Tselementes’ book. He obviously copied the French cake, but substituted margerine (!) for the olive oil, calling it Yiaourtopita (yogurt pie) a name that many bakers use today.  

Whenever I have, I use lemons from my garden, or our local tangerines and oranges that are wonderfully aromatic. I suggest you seek organic fruits for this and my other recipes. 

See also my Orange, Lemon or Tangerine Olive Oil Cake which I make pulsing the whole citrus fruit, not just zesting it.  

For a 9-inch (23 cm) round or square pan

THE CAKE

2/3 cup light olive oil, plus 1 to 2 tablespoons for greasing pan

2 1/2 cups cake flour

2 1/2  teaspoons baking powder

1/2 teaspoon salt

4 large eggs

1 cup sugar

Fine zest of 4 lemons –fresh, preferably organic– OR 2 large Oranges and 2 Tangerines 

1 1/2 cup full-fat strained yogurt (Greek)

1/3 cup lemon or orange juice

THE SYRUP & TOPPING (optional)

1/2 cup freshly squeezed lemon or orange juice

1/3 cup water

1 cup sugar

1/3 cup home made Lemon Liqueur or any citrus-flavored liqueur

1 cup home made Lemon Marmalade or any citrus fruit marmalade you have at hand

1/2 cup toasted almonds or pistachios, coarsely ground

MAKE THE CAKE: Preheat the oven to 375°F (200 C)

Line a round or square 9-inch (23 cm) pan with parchment paper and very lightly brush with oil. 

In a large bowl stir together the flour, the baking powder and the salt. Set aside.

Using a standing mixer, or hand-held mixer and a stainless-steel bowl, beat the eggs and the sugar for about 4-5 minutes, until creamy. Add the olive oil, the lemon or orange zest and the yogurt, and beat until incorporated.

Add half of the flour mixture and work very briefly to incorporate then add the remaining flour and the lemon or orange juice. Just incorporate the last ingredients and don not overwork the batter.

Using a rubber spatula, fold the beaten egg whites into batter, working until just combined. Pour the mixture into the prepared pan and even the top with a spatula.

Bake 45 minutes to 1 hour, until a knife or a toothpick inserted in the center comes out clean.

Let cool 15 minutes on a rack.

Make the Syrup: While cake bakes, in a small saucepan combine the lemon or juice, the water and the sugar. Cook over medium heat, stirring often, until the sugar is dissolved.

When the cake is cool enough to handle but still warm, invert it onto a serving platter, peel off the paper and prick the surface all over with a toothpick. Using a spoon, douse the cake with syrup, making sure you cover the entire surface evenly.

Sprinkle with the liqueur, cover loosely with plastic wrap, and let stand until it is completely cold.

Spread the lemon marmalade over the cake, and, if you like, sprinkle with toasted almonds or pistachios. Cover and let stand at room temperature a few hours or overnight before cutting to serve.

The post Yogurt and Olive Oil Cake with Citrus Fruits and Syrup appeared first on Aglaia's Table οn Kea Cyclades.

I originally wrote and posted this seven years ago, as I was going through my first-grade school book published right after the Second World War. In it there was a description of fassoláda (bean soup), which was often referred to as ‘the Greek national dish’ in the old days. Surprisingly, the version in my book had no tomato! I was shocked, as fassoláda is always made with tomatoes as far as I can remember, but probably in those days canned tomatoes as well as tomato paste were not yet a common ingredient in all households. See also how the kitchen and stove looked in most parts of the country the 1950ies…

My revised recipe below is flavored with the wonderful Piperokama, the dried, smoked, hot peppers of Florina that our friend Naoumidis prepares.  I am told that it will be soon available in the US, as are his other deeply flavored roasted peppers which you can order  HERE and also HERE. 

We love to eat fassolàda with feta cheese, but also with canned sardines in olive oil or any smoked fish.

A simple bowl of olives, and/or taramosalata is the custom during the days of Lent, preceding Christmas.

Serves 4-6

2 cups dried white beans, like cannelini, soaked overnight in water and drained, or 4 cups pre-cooked beans

2/3 cup olive oil

2 small onions, halved and thinly sliced (about 2 cups)

4 large garlic cloves, sliced

2 tablespoons (70 grams) tomato paste

3 medium-small carrots, thinly sliced (about 2 cups)

One 16-ounce can diced tomatoes with their juice or 2 cups grated ripe tomatoes 

1 tablespoon turmeric

Peel from half an orange, in 2 strips or 2-3 pieces preserved lemon, thinly sliced

1 teaspoon sea salt, plus more to taste

2 teaspoons Piperokama, or Maraş (Aleppo) pepper, or crushed red pepper flakes, to taste

2 cups coarsely chopped celery, preferably ‘wild’ (see note)

1 tablespoon Dijon mustard

Extra-virgin olive oil to drizzle

Fleur de sel, preferably from Kythera, to sprinkle

1 lemon, quartered, to serve (optional)

Place the beans in a large pot and cover with plenty of water, about 3-4 inches. Bring to a boil, reduce the heat to a simmer and cook 5 minutes. Drain, discarding the cooking water. If you use pre-cooked beans omit this step.

In the pot warm the olive oil, add the sliced onion and sauté for 3 minutes, stirring often. Add the garlic, sauté one minute more then add the tomato paste and stir a few seconds. Add the peas, if you use them, along with the carrots and the precooked beans. Toss a few times and add the tomatoes, turmeric, orange peel, salt, Maraş pepper, celery, and 2 cups water.

Bring to a boil, lower the heat and simmer for 30 to 40 minutes, adding water as needed, until the beans are very tender, almost mushy. Add the mustard, taste and adjust the seasoning. Simmer for 5 minutes more, until the beans are just covered with broth.

Remove from the heat and serve, drizzling with extra-virgin olive oil.

Pass the lemon quarters so people can add a fresh, bright squeeze at the table, and also pass Piperokama or Maraş pepper, as well as good Fleur de sel, we use the one from Antheas, so diners can sprinkle more over the beans.

NOTE:

If you use common celery add an extra 1/2 cup coarsely chopped flat leaf parsley with the mustard toward the end of cooking.
The leaf or‘wild’ celery commonly used in Europe is strongly aromatic and looks like oversized flat leaf parsley. You can easily grow it in your garden or in pots. It is very different from American celery, which has long crunchy stalks, and wild celery is never eaten raw.
You can get leaf or ‘wild’ celery in Asian markets under the name kun choi or kin tsai. When you find it, buy it in quantity, wash it, coarsely chop it and keep it in zip-log bags in the freezer to use as needed. Unlike common celery, it does not keep long in the refrigerator.

The post Fassoláda: the Traditional Bean soup, Revisited appeared first on Aglaia's Table οn Kea Cyclades.

The mild taste of this unusual sweet is certainly a wonderful complement to the spicy Indian dishes; for my version I love to add crystalized ginger to give it a slight kick.

Mayukh Sen notes that Mr. Sharma riffs on a traditional dessert from the Indian state of Goa, using a base of coconut milk, eggs and sweet potatoes that are roasted and then puréed, perfumed with nutmeg. “…the addition of maple syrup is a distinctly American touch. (Mr. Sharma likes to make this for Thanksgiving.) Be sure to leave time for the bebinca to cool and set — at least 6 hours in the refrigerator, but preferably overnight,” Sen writes.

Yield: 8 servings

2 to 3 medium sweet potatoes (about 1 1/2 pounds (750 gram)

5 tablespoons light olive oil or sunflower oil, plus more for the pan

6 large eggs

1 cup/200 grams grated jaggery or muscovado sugar

¼ cup/60 milliliters maple syrup

1 teaspoon freshly grated nutmeg

1 teaspoon ground turmeric

¼ teaspoon fine sea salt

¼ -1/3 cup finely chopped crystallized ginger

1(13.5-ounce/400-milliliter) can full-fat coconut milk

1 cup/130 grams all-purpose flour

Crystalized ginger, sunflower seeds or pistachios for decorating (optional)  

Heat the oven to 400 degrees. Rinse the sweet potatoes to remove any dirt, pat them dry with paper towels and poke several holes in them with a fork. Put the potatoes on baking sheet lined with aluminum foil. Roast until completely tender, 35 to 45 minutes. Cool completely before handling. Peel the sweet potatoes, discard the skins, and purée the flesh in a food processor. Measure out 1 ⅔ cups/400 grams and set aside, saving the rest for another purpose. (The sweet potatoes may be roasted 1 day ahead and stored in an airtight container in the refrigerator.) 

Reduce the oven temperature to 350 degrees (180 C). Line the bottom of a 9-inch round or square baking pan with 2-inch sides with parchment paper and grease lightly with oil. Put the pan on a baking sheet.

In a large bowl, whisk together the cooled sweet potato purée, olive oil, eggs, sugar, maple syrup, nutmeg, turmeric, minced crystalized ginger and salt until well mixed. Add the coconut milk and flour and whisk until the mixture is smooth, with no visible streaks of flour.

Pour the batter into the prepared pan and put the pan, still on the baking sheet, in the oven. Bake for 55 to 60 minutes, rotating the baking sheet halfway through. The pudding should be firm to the touch in the center and light golden brown around the edges. Remove from the oven and cool completely in the pan on a wire rack. Wrap the pan with plastic wrap and refrigerate to set for at least 6 hours, preferably overnight.

Once the bebinca has set, run a sharp knife around the sides of the pan, flip the pan onto a baking sheet lined with parchment paper, and tap gently to release. Peel the parchment off the top. Invert onto a serving dish, and peel off the second sheet of parchment paper. Decorate with crystalized ginger, pumpkin seeds or pistachios, if you like.  

To serve, use a sharp serrated knife to cut the chilled bebinca into wedges. Store the leftover bebinca, wrapped in plastic wrap, in an airtight container in the refrigerator for up to 1 week.

The post Bebinca: Indian Sweet Potato Pudding/Cake appeared first on Aglaia's Table οn Kea Cyclades.

I though of adding squash and bell pepper to the eggpants as I had no leeks to sweeten and add color to the stuffing. This semi-open colorful pie/tart is the perfect main course for a vegetarian Thanksgiving or for any festive fall and winter meal.   

In the original pie of Drama sauteed leeks and eggplants are flavored with plenty of agad graviera cheese, and scented with cumin. Walnuts add a meaty taste to this delicious pie that I have baked on many occasions, both at home and also at various meals I have cooked over the years in the US. I often bake a rolled eggplant pie, as it is easier to cut and serve, especially if one uses commercial frozen phyllo, and not the wonderful home-rolled. 

Serves 10-12

About 2/3 cup Olive oil as needed

1 round eggplants, cut into slices

1 large purple onion, thinly sliced

 Half a small squash, peeled, seeded and cut into small dice –about 4 cups

1 red pepper seeded and cut into strips   

 2 cups aged graviera, pecorino or cheddar, grated

1 ½ cup smoked cheddar, grated

1 1/2 cup walnuts, coarsely chopped

1 1/2 teaspoon ground cumin

Aleppo pepper or freshly ground black pepper

About ½ -1 teaspoon salt, as the cheeses are quite salty

½  packet thick frozen commercial phyllo, or homemade phyllo pastry

Preheat the oven to 375 F (200 C) and brush generously the eggplant slices with olive oil, place them on a parchment-paper-lined baking dish and bake until golden and tender, about 20 minutes. Let cool and then chop them into about half-inch pieces.

In the meantime, in a large skillet sauté the onion in 2 tablespoons of olive oil, until soft. Remove with a slotted spoon and set aside. To the skillet add the pepper and sauté the pepper, remove when done, then add the squash and a little more olive oil and sauté on high heat, tossing often for 2-3 minutes, then reduce the heat, cover and continue cooking until soft, about 15-20 minutes. Cool in a colander to collect any excess oil.

In a large bowl mix the onions, eggplant, peppers, squash with the grated cheeses, the cumin and the walnuts. Add very little salt and plenty of pepper and toss well to mix.

Oil a pan or a cast iron skillet and lay 2 sheets of phyllo, brushing generously with olive oil and leaving the sheets hanging out of the pan. Add two more sheets of phyllo brushing with oil and then add the filling, spreading all over the pan and pressing to even it.

Fold the hanging phyllo, brushing with olive oil, to make a crown around the pan partly covering the filling.    

Bake in the middle of the oven, reducing the temperature to 350F (180 C) for about 40 minutes or more, until the phyllo turns golden brown and the filling sizzles.

Let cool a little before cutting to serve. The pie can be eaten warm or at room temperature. It can also be frozen and reheated.

The post Eggplant and Squash pie with Peper, Cumin, and Walnuts appeared first on Aglaia's Table οn Kea Cyclades.

Iceberg is a very recent addition to the Greek salad greens, and as it is very crunchy and almost tasteless, it pairs beautifully with our quite pungent arugula.

Serves 3-4

1 small or half a large head iceberg lettuce, coarsely shredded

1 bunch arugula, discard only the hard tips of stems, wash and spin-dry or press into a tea towel, then coarsely chop

A handful of fresh mint leaves, torn into pieces

2-3 small, slightly hot pickled red peppers

DRESSING

1 tablespoons cider vinegar

2 teaspoons pickling brine from peppers (optional)

1 tablespoon pomegranate molasses

2 tablespoons finely chopped scallions –white plus most green

1 teaspoon Dijon mustard

2 teaspoons maple syrup, or 1 teaspoon honey

1/4 teaspoon fine salt or more if you have not used the brine

4 tablespoons fruity olive oil

Freshly ground black pepper

In a large mixing bowl add the iceberg and arugula and toss with your fingers to mix.

Make the dressing: In a jar with lid add the vinegar, brine if using, pomegranate molasses, scallion, mustard. Syrup or honey, salt, and a few grindings of pepper. Close the jar and shake well to mix all ingredients. Taste and correct the flavor with more salt, pepper or molasses.

Drizzle most of the dressing over the salad and toss briefly, then transfer to a serving platter and top with the mint leaves and peppers, drizzling with the rest of the dressing just before serving.  

The post Iceberg and Arugula Salad with Pomegranate Molasses and Mint appeared first on Aglaia's Table οn Kea Cyclades.

The tanginess of yogurt accentuated by the crumbled feta beautifully complement the sweetness of the broccoli and the peppers.

Serves 5-6: 12X9-inch (30X20cm) glass casserole

About 1 ½ pounds (750 grams) broccoli: pare the hard stems, discarding only the very hard parts, separating the tender florets. Wash under running water in a colander and drain.

2/3 cup olive oil

1  large or 2 small red bell peppers, seeded and cut into somewhat thin strips (about 1 cup pieces)

4  cloves garlic, coarsely chopped

½  cup whole-wheat breadcrumbs

YOGURT SAUCE

1 ¼  cup full fat yogurt, not strained (Greek)

1 ½  cups full fat milk

¼  cup olive oil

4  tablespoons all-purpose flour

400  grams crumbled feta –about 1 2/3 cup

3  medium eggs

1  teaspoon or more smoked red pepper flakes

TOPPING

3  tablespoons grated kefalotyri or pecorino cheese

Pinch red pepper flakes

Preheat the oven to 350F (180 C).

In a pot of boiling water, add 1 tablespoon salt, and the harder broccoli stems and cook for about 10 minutes, before adding the florets and cooking them until easily pierced with a knife. Alternatively arrange the stems in a basket or colander that can be fitted over a pot (or a steamer, if you have one), and steam for about 15 minutes, then add the florets and steam until tender.  

Drain the cooked broccoli and chop the stems and florets into about ½-inch pieces.

In a skillet add half the olive oil and sauté the peppers for 10-15 minutes, until soft. Remove with a slotted spoon and set aside.  

Add the garlic to the hot oil and stir a couple of times –don’t let it color. Add the Broccoli pieces and stir a few times then remove from the heat.

Pour the rest of the olive oil to the baking pan and spread the breadcrumbs, stirring to coat then with oil. Set aside.

Make the sauce: In a bowl add the yogurt and the milk and stir to mix.

In a saucepan warm the olive oil with the flour, on medium-high heat, stirring with a whisk, and cook until well frothy, about 4-5 minutes. Pour in the yogurt mixture and cook stirring until it thickens and starts to boil.

Remove from the heat and stir in the feta and eggs, mixing them well. Add the smoked pepper flakes, stir, and keep 1 cup of the sauce for topping. To the rest of the sauce add the sauteed peppers and the broccoli and toss to mix. Taste and add pepper and salt, to taste.  

Carefully spread this mixture on the oiled breadcrumbs, in the pan, being carful not to mix the broccoli with the crumbs that should stay at the bottom. Even the mixture with a spoon or spatula, then pour over the reserved yogurt sauce, spreading it all over. Sprinkle with the grated cheese and with some red pepper flakes and set on a sheet pan covered with parchment paper, before placing in the middle of the oven.

Bake for about 35 minutes, or until well browned on top and bubbly. Let cool for 10-20 minutes before serving.  

The post Broccoli and Pepper Gratin with Yogurt and Feta appeared first on Aglaia's Table οn Kea Cyclades.

This very simple, absolutely irresistible meze is a somewhat recent addition to the summer menu of Greek taverns. It probably has its roots in the fried or grilled peppers with batzos – a quite pungent, semi-hard cheese from Thessaly and Macedonia. The irresistible meze was probably first served in Thessaloniki taverns and the surrounding areas, and was eventually adopted by home and restaurant cooks all over Greece.

Serves 4

1 large, vine-ripened tomato

4 slices Feta cheese (about 2/3 pound total)

1 medium green bell pepper, sliced into thin rings

1 jalapeno pepper, seeded and finely chopped or a few pinches Maraş pepper or crushed red pepper flakes, to taste

About 1/2 cup good olive oil

1 tablespoon Greek oregano or more, to taste

Thick slices of fresh, crusty bread

Preheat the oven to 430˚F (220 C).

Spread a double layer of kitchen paper on a large dish. Core the tomato carefully, slice horizontally into 5-6 pieces and spread them on the paper to drain.

Oil a shallow 8 or 9-inch baking dish, or 4 individual ramekins, and spread the tomato slices at the bottom, reserving 4 nice slices for the top. Sprinkle with some jalapeno and bell pepper slices. Arrange the feta pieces on top, place one tomato slice on each piece of cheese and finally 2 or 3 bell pepper rings on the tomato.

Drizzle liberally with olive oil, sprinkle with oregano and the rest of the jalapeno and transfer to the middle of the oven.

Bake for 15 minutes or more, until the feta turns a light golden color and the oil is sizzling. Serve immediately with warm bread. 

The post Bouyourdi: Grilled Feta, Tomato, and Pepper appeared first on Aglaia's Table οn Kea Cyclades.