100gr of unsalted butter
1/4 cup olive oil
1.5 Kgr of pork shoulder or pork leg , trimmed of fat and cut into pieces
1 celeriac root, diced
2 leeks, diced
1 large onion
1 large carrot
2-3 cups of vegetable stock
1 tbsp white wine vinigear
1 Kgr of large stalks pascal celery (with leaves) cut into pieces
Juice of two lemons (strained)
2 large eggs (at room temperature)
1 tbsp corn flour or arrow root
Salt and pepper to taste
We wash the pork and place it in a bowl covering it up with water and the tablespoon of vinegar for 10 to 15 min. Part boil the celery chunks and let them dry in a colander. In a stockpot, heat the butter and olive oil together over medium high heat and add the onion. Season the pork chunks with salt and freshly ground black pepper and then saute until nicely browned on both sides. Cut the leeks into pieces and add them to the meat as well as the celeriac root cut in cubes. Add one cup of the stock and let it boil in slow heat for 40 minutes, adding more stock when needed. Add the celery pieces and carrot and cook for another 30 minutes, stirring occasionally, making sure you are left with about 1 cup of stock in the pot.
Prepare the Avgolemono (egg lemon) sauce: Using the mixer, beat the egg whites until stiff peaks. Then add the yolks and slowly whisk in the lemon juice and one cup of the pot liquid (at room temperature). Into o sauce pan transfer the egg lemon and stock liquid and add the 1 tablespoon of corn flour dissolved in cold water. On slow heat bind the sauce by whisking constantly
until the sauce thickens, 2 to 3 minutes. Add this mixture to the casserole and shake the stock pot slowly to introduce the sauce everywhere. Enjoy!
Mama’s recipe of the classic Greek pie. Definitely one of my favourites. Hope it will be one of yours as well.
1kgr of frozen spinach
1 cup of butter
½ cup of thinly sliced parsley
½ cup of thinly sliced dill
½ cup of thinly sliced spring onions
½ cup of evaporated milk
1 large red onion
250gr of feta cheese
1 pack of filo pastry
Salt and pepper
Preheat the oven to 180C.
Because I am using frozen spinach I want to get rid of the excess moisture. So I immerse the spinach in boiling water and let it stand for 5 min. Then using a colander I drain all the excess water by getting a handful every time and squeezing very well.
Heat half of the butter in a deep sauce pan. Sauté the onion and spring onions until translucent and tender. Add the spinach, parsley, dill, salt and pepper then cook for 5 to 10 minutes until the spinach is heated through. Remove from the heat and place the mixture in a bowl then add the milk and the let the mixture cool down.
In a large mixing bowl beat the eggs and combine the feta sliced coarsely. Add the cooled down spinach mixture and mix until combined.
Melt the rest of the butter, and butter a non-stick spring form cake tin, about 20-22cm. Put the first sheet of filo in the tin and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter. When all the filo sheets are used but one, tip in the spinach mixture. Place the last filo sheet in the middle of the dish and fold over the excess pastry to cover. Butter the top and score in diamond shape very lightly, spray with water and bake in the oven for about 30 to 45 minutes until the filo is crisp and golden. Leave for 15 minutes before serving. Yummy; for vegetarians or otherwise. 🙂
200 gr. Emendal
200 gr. Gouda
200 gr. Regato
200 gr. Feta
200 gr. Manchego
Grated or in really small cubes
1 1/2 cup milk (3,5% fat)
1 packet of fillo
200 gr of margarine, melt half of it in microwave
Pepper & salt
Mix the cheeses together and keep some to sprinkle on top later. Butter your baking tray well. Preheat your oven to 175C.
Melt half of the margarine in the microwave and butter one of the fillo sheets then fold it in half. Place a little of the cheese mixture in the middle and fold like a parcel then place it in the baking tray. Do the same until the bottom of the tray is covered and then add the rest of the margarine in little cubes and the rest of the cheeses on top. You will probably need about 8 sheets for a medium size tray.
In a bowl mix the eggs, pepper add the milk and then introduce the mixture to the baking tray leaving the fillo to absorb for 15 to 20 min. Sprinkle the leftover cheeses on the top. Bake for 30 minutes at 175C, the colour on the top will go a very appealing gold to light brown.
We can always add pancetta cubes, sausages or chilli if we like in the recipe and change the cheeses to our favourites; is like making your own pizza toppings. I do not think this needs any addition of salt because of the cheeses that are involved but if you prefer to add cheese like mozzarella do add a pinch of salt as well.
This is comfort food and you know when you need it the most 🙂. It will put a smile on your face. Enjoy!