Roasted red pepper feta dip

In Greek this dip has been referred to as kopanisti. This dip is simply amazing, I have made it for parties and people wanted to lick the bowl. The sweetness of the bell peppers, smokiness from the grill and the contrast with salty feta cheese and the spicy chilli pepper gives it a kick. I’ve given out the recipe to several friends, if you like it spicy add more chilli peppers alternatively you can use pickled pepperoncini or even pickled banana peppers for the heat, or just leave it out if you prefer without spice. The dip really can go well with crackers, pita bread, veggies or even chips or crisps.

Ingredients:

2 red, orange or yellow bell peppers
150g. Greek feta or goat feta cheese
1 small chile pepper
pinch dried Oregano
50ml extra virgin olive oil or more as needed, try and use Greek olive oil
handful of fresh basil
2 tbsp. red wine vinegar

Put peppers on the grill or oven broil for about 10-15 minutes turning often to char the peppers all around. When done transfer to a bowl and cover them with plastic wrap while they are still piping hot- allow the peppers to steam for 15-20 minutes. When the peppers now have steamed and have cooled down enough to handle take off the stems scape out the seeds and peel off and discard the charred skin. If needed rinse the peeled peppers under cold water.

Combine all inqredients in a food processor except olive oil and pulse until well combined. Transfer to a bowl stir in oil until desired consistency is achieved. Can store in the refrigerator for one week in a sealed container but I think once you taste it it won’t last the day.

20131027-213528.jpg

20131027-213551.jpg

kefi Chef

In Greek this dip has been referred to as kopanisti. This dip is simply amazing, I have made it for parties and people wanted to lick the bowl. The sweetness of the bell peppers, smokiness from the grill and the contrast with salty feta cheese and the spicy chilli pepper gives it a kick. I’ve given out the recipe to several friends, if you like it spicy add more chilli peppers alternatively you can use pickled pepperoncini or even pickled banana peppers for the heat, or just leave it out if you prefer without spice. The dip really can go well with crackers, pita bread, veggies or even chips or crisps.

Ingredients:

2 red, orange or yellow bell peppers
150g. Greek feta or goat feta cheese
1 small chile pepper
pinch dried Oregano
50ml extra virgin olive oil or more as needed, try and use Greek olive oil
handful of…

View original post 142 more words

Papoutsakia (baked stuffed eggplant little shoes)

These “little shoes” are awesome, they are named little shoes as there appearance is like classic kids shoes. Some people like to make them with no rice and lots of meat covered in béchamel and cheese, like moussaka. I like to use a little meat and rice with lots of herbs, maybe a little cheese. This can easily become vegetarian dish substituting a couple diced veggies instead of sausage meat.

Note: if you cannot find chorizo, Italian sausage will do.

Ingredients:

2 medium or large eggplant
1 cup long grain rice
2 small spicy uncooked chorizo sausages
Handful fresh dill chopped
2 tbsp fresh parsley chopped
2 tomatoes diced
4 cloves garlic sliced
1 tbsp sea salt
Extra virgin olive oil
6 tbsp grated asiago cheese

Remove the casings off the sausages and fry the meat in a pot over medium heat for about 5 minutes continuously stirring and breaking up the sausages along the way. Toss in the garlic and a couple glugs of olive oil. Stir in the rice, pepper and half of the salt, turn up the heat and add in 2 cups of water and bring to a boil. Toss in the herbs and tomatoes and turn heat to lowest setting, cover and steam rice for about 15 minutes until rice is al dente. Cut the eggplant in half length wise and chop off the stem. Using a spoon scoop out the inside of the eggplant and discard the seedy parts, just try to keep the eggplant meat that is less seedy and chop to a dice and add into pot of rice.

Pre-heat oven to 400*. In a large enough baking dish to hold the four eggplant halves, add a spoon of oil and arrange the eggplant face up and season generously with salt and pepper. When rice is ready pour out any remaining liquid and taste it to make sure seasoning is to your liking and if rice is undercooked don’t worry it will continue to cook in the oven. Fluff rice with a fork and add half the grated cheese, some olive oil and mix well. Stuff each eggplant half with the rice mixture and top with more cheese. Add in a little water in the bottom of baking dish, cover and bake in oven for 30 minutes. Remove cover and cook an extra 5-10 minutes until cheese bubbles and crusts the top. When the stuffed eggplant is ready remove from oven and allow to sit for 5 minutes before serving.

Best enjoyed with a greens salad and a glass of red wine.

Please comment and let me know how you made out the this recipe.

20131112-223449.jpg

20131112-234853.jpg

My top 10 favorite cheeses

1. Kefalograviera
A very popular cheese from Greece and could be used as a table cheese served as an appetizer with olives and wine, grated on pasta or made into saganaki.

2. Parmigiano-Reggiano
One of the most popular and known as the king of cheese from Italy. I absolutely love this cheese in every way.

3. Asiago
Another Italian cheese, but it’s also made it canada. Excellent accompanied by red wine.

4. Kasseri
From Greece and could be used in cooking, on pizza or grating on pasta.

5. Buffalo di Mozzarella
A fresh soft cheese from Italy, not aged or salted and is popular for Caprese Salad.

6. Haloumi
haloumi is usually from Cypress and will hold together on barbecue or grill.

7. Raclette
A very tasty Swiss cheese.

8. Blue cheese
Hails usually from France or Quebec in Canada and is a versatile cheese, my fave with crackers.

9. Xynomyzithra (sour Myzithra)
It has a more acidic or sour flavour. It is often added to pasta and has a great flavor. Again it hails from Greece.

10. Feta
The most popular cheese of Greece and it’s really gaining popularity around the world. It’s the cheese for Greek salad.

20131014-224257.jpg

Bruschetta Sandwich

Tomatoes are in season right now, as everyone is getting the last ones off their garden vines. Bruschetta is awesome and very good for you, tomatoes, garlic, olive oil… WOW simply amazing, sweet, acidic tomato, garlic and earthy fruity olive oil and herbs inside whole grain bread and maybe a grating of cheese. You could also throw in same mescaline mix or salad greens.

Ingredients:

2 ripe medium size tomatoes
1 garlic clove sliced
4-5 leaves fresh basil torn or chopped
Sea salt and pepper to taste
3 tbls extra virgin olive oil
Couple drops balsamic vinegar (optional)
Grain bread or whole wheat buns
Grated cheese: Parmesan, mozzarella

Cut tomatoes in half and then slice or dice as to your preference, put in a bowl with remaining ingredients except for bread and cheese, mix well. Spoon tomato mixture on top of a slice of bread or in between buns open face sandwich, grate cheese on top and toast sandwiches in oven for 5 minutes.

Serving should make about 4 sandwiches

20131014-004915.jpg

Roasted red pepper feta dip

In Greek this dip has been referred to as kopanisti. This dip is simply amazing, I have made it for parties and people wanted to lick the bowl. The sweetness of the bell peppers, smokiness from the grill and the contrast with salty feta cheese and the spicy chilli pepper gives it a kick. I’ve given out the recipe to several friends, if you like it spicy add more chilli peppers alternatively you can use pickled pepperoncini or even pickled banana peppers for the heat, or just leave it out if you prefer without spice. The dip really can go well with crackers, pita bread, veggies or even chips or crisps.

Ingredients:

2 red, orange or yellow bell peppers
150g. Greek feta or goat feta cheese
1 small chile pepper
pinch dried Oregano
50ml extra virgin olive oil or more as needed, try and use Greek olive oil
handful of fresh basil
2 tbsp. red wine vinegar

Put peppers on the grill or oven broil for about 10-15 minutes turning often to char the peppers all around. When done transfer to a bowl and cover them with plastic wrap while they are still piping hot- allow the peppers to steam for 15-20 minutes. When the peppers now have steamed and have cooled down enough to handle take off the stems scape out the seeds and peel off and discard the charred skin. If needed rinse the peeled peppers under cold water. Combine all inqredients in a food processor except olive oil and pulse until well combined. Transfer to a bowl stir in oil until desired consistency is achieved. Can store in the refrigerator for one week in a sealed container but I think once you taste it it won’t last the day.

20131020-185741.jpg

20131020-185816.jpg

20131020-185911.jpg