Calzone

Made some again tonight, fantastic!!

kefi Chef

I love calzone as much as I like pizza, it’s a pizza that’s filled, kinda like a pizza pocket or a closed pizza. Sometimes these are called a Panzarotti which is the kind that is sometimes deep fried. Make it yourself and you will be amazed how easy and fun, besides tasty. This is something that takes a bit of time, so it’s a good Saturday or Sunday afternoon fun, get the kids involved, they love rolling out the dough.

Ingredients:
For the Dough:
3 ½ cups of All Purpose unbleached Flour
1 cup fine semolina flour
2 tbsp ground flax seeds
2 tsp sea salt
1 tsp brown sugar
3 Tbsp of Extra Virgin Olive Oil
1 1/2 cups of warm water
1 tbsp of active dry yeast
Extra flour for rolling out dough

Note: if using whole wheat flour, add a tiny bit more salt and a…

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Soutzoukakia (Classic Greek meatballs) in tomato sauce

Try this and let me know what you think

kefi Chef

Soutzoukakia are a classic appetizer or as they say in Greek meze. I’ve been making a version of this for over 20 years and there’s always a chance to get creative. You can choose to substitute veal, venison, ground turkey or even pork. Change up the herbs to parsley or dill instead of mint, add in chilli flakes or cayenne for spice. Double the recipe and use a large crock pot for a big party. You could substitute the cheese to any hard to semi-hard cheese like pecorino, Parmesan, Gruyere, or Romano.

I like to serve this with crusty bread or pita but there are many options as they can be served over rice or pasta, with salad or a side dish with roasted vegetables.

Ingredients for meatballs

250 gr. ground beef
400 gr. ground lamb
5 garlic cloves
1 shallot
2 slices whole wheat bread toasted
1tbsp ground cumin

View original post 309 more words

Soutzoukakia (Classic Greek meatballs) in tomato sauce

Soutzoukakia are a classic appetizer or as they say in Greek meze. I’ve been making a version of this for over 20 years and there’s always a chance to get creative. You can choose to substitute veal, venison, ground turkey or even pork. Change up the herbs to parsley or dill instead of mint, add in chilli flakes or cayenne for spice. Double the recipe and use a large crock pot for a big party. You could substitute the cheese to any hard to semi-hard cheese like pecorino, Parmesan, Gruyere, or Romano.

I like to serve this with crusty bread or pita but there are many options as they can be served over rice or pasta, with salad or a side dish with roasted vegetables.

Ingredients for meatballs

250 gr. ground beef
400 gr. ground lamb
5 garlic cloves
1 shallot
2 slices whole wheat bread toasted
1tbsp ground cumin
2 tbsp mint chopped
1 tbsp dried oregano
Ground black pepper
1 tsp sea salt
3 tbsp grated Kefalograviera cheese
2 tbsp fresh basil or oregano chopped
1 egg beaten
3 tbsp extra virgin olive oil

For the sauce

1/4 cup olive oil
5 cloves garlic minced
1 onion minced
1 carrot diced
1 rib celery diced
2-3 medium sized tomatoes diced
500 ml Passata tomato sauce
1 tsp each sea salt and pepper
1 tbsp dried oregano
1 cup dry red wine
Pinch of sugar

To make sauce

Heat half the oil in a large pot over medium heat and add onion, garlic, carrot, celery and tomatoes and cook for five minutes, add wine and continue to cook for 5 more minutes. In with remaining ingredients except remaining oil. Lower heat and cover the pot and allow to simmer for at least 1 hour.

Toast the bread one hour before needed and let sit at room temperature to dry out. For the meatballs, grate in the garlic and shallots in a bowl with meat mixture, mix in remaining ingredients except for bread. Using your hands crumble bread into meat and knead mixture well for a few minutes. Preheat oven to 400*. Shape meatballs to the size of a small egg and place them all on a cookie sheet in the oven and cook for about 20 minutes until brown on the outside. Take meatballs out of oven and place them all in the pot of simmering sauce, try to scrape all the bits off tray into pot as this adds tonnes of flavour. If sauce is too thick add some water, turn up the heat and cook sauce for 5 minutes. Turn off the heat and stir in remaining oil.

Serve meatballs warm, sprinkled with more dried oregano and enjoy with dry red wine, crusty bread or pita.

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Tahini and honey on toast

This is my breakfast on most weekday mornings with a Greek coffee.

Tahini is a paste from roasted and ground sesame seeds. Similar to peanut butter or more like a seed butter, it is very nutritious, high in protein and iron, pure honey has many important health benefits.

I’ve never believed in having big a breakfast. If you’ve only been awake a short time, why shock your system with a large amount of food.

Toast two slices of whole wheat or whole grain bread, spread Tahini on toasted bread then drizzle desired amount of high quality raw unpasteurized honey on top. Enjoy with green tea, strong coffee, Turkish coffee or espresso.

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