Q: What’s the best way to freeze fresh meat?

My lovely friends,

The best way to freeze fresh meat is first of all to seperate it in equal quantities.After that you have to put it in cooking bags and write up the kind of the meat and the date that you froze it.And make sure that the meat is not exposured for many hours since you buy it!!!

The Classic Greek Baklava

Baklava is a perennial favorite, a classic Greek pastry made with flaky phyllo dough that is layered with a cinnamon-spiced nut filling, and bathed in sweet syrup. It’s crunchy and sweet and very decadent.
Baklava has become so familiar to most people that one could almost consider it a conventional dessert. For our family, it remains a tried and true favorite and this recipe is one that has been passed down from generation to generation.

Prep Time: 40 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 25 minutes

Yield: Approximately 24 pieces

Ingredients:

• For the filling:
• 1 lb. walnuts, coarsely ground
• 1/2 lb. almonds, coarsely ground
• 1/2 cup sugar
• 1 tbsp. ground cinnamon
• 
  
• For the syrup:
• 2 cups water
• 1 1/2 cups sugar

Lovely spanakopita!!!

 

 

Spanakopita (Greek spinach pie)

                        

14

Savour the taste of Greece with this traditional pastry filled with cheese and spinach.

0:40To Prep

0:45 To Cook

12INGREDIENTS

8SERVINGS

4.5AVG RATING (24 Members)

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Australian Good Taste

Source Australian Good Taste - July 2005 , Page 22
Recipe by Michelle Southan

Photography by William Meppem

• Ingredients

• Melted butter, to grease
• 2 bunches (about 2kg) silver beet, white stems removed, coarsely shredded, washed with water clinging to the leaves
• 1 tbs olive oil
• 1 brown onion, halved, coarsely chopped
• 2 garlic cloves, crushed
• 3 green shallots, ends trimmed, thinly sliced
• 400g Greek feta, crumbled
• 1/4 cup finely chopped fresh dill
• 1 lemon, rind finely grated
• 4 eggs, lightly whisked
• 6 sheets filo pastry
• 60g butter, melted

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• Method
• Related Recipes

1. Step 1
   Preheat oven to 180°C. Brush a 16.5 x 26cm (base measurement) ovenproof dish with melted butter to grease. Place half the silver beet in a non-stick frying pan over high heat. Cook, stirring, for 3-4 minutes or until silver beet just wilts. Transfer to a bowl and set aside to cool. Repeat with remaining silver beet.
2. Step 2
   Heat oil in the frying pan over medium heat. Add onion and garlic, and cook, stirring, for 5 minutes or until soft.
3. Step 3
   Use your hands to squeeze excess liquid from silver beet. Combine silver beet, onion mixture, green shallot, feta, dill, lemon rind and egg in a large bowl.
4. Step 4
   Place filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter. Top with another sheet and brush with butter. Top with another sheet, then fold the filo stack in half crossways. Repeat with remaining filo and half the remaining butter to form a second stack. Fold the filo stack in half crossways. Line the prepared dish with one of the filo stacks.
5. Step 5
   Spoon silver-beet mixture into the dish and smooth the surface. Top with remaining filo stack. Fold edges over and press down firmly to enclose filling. Use a small sharp knife to score the top of the filo diagonally. Brush with remaining butter. Bake in preheated oven for 30 minutes or until golden. Remove from oven and set aside for 5 minutes. Cut into slices to serve.

Saganaki prawns

                        

8

Save your pennies and impress with this budget gourmet dish of saganaki prawns!

9INGREDIENTS

EASYDIFFICULTY

4SERVINGS

5AVG RATING (5 Members)

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Super Food Ideas

Source Super Food Ideas - March 2011 , Page 37
Recipe by Lucy Nunes

Photography by Mark O'Meara

• Ingredients
• Nutrition

• 2 tablespoons olive oil
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 600g frozen small green prawns, thawed, peeled, tails intact, deveined
• 1 tablespoon chopped fresh oregano leaves
• 1 tablespoon chopped fresh flat-leaf parsley leaves
• 250g cherry tomatoes, halved
• 100g feta cheese, crumbled
• Crusty bread, to serve

Energy 1476kJ	Fat saturated 5.60g
Fat Total 16.60g	Carbohydrate sugars -
Carbohydrate Total 21.00g	Dietary Fibre 3.00g
Protein 29.00g	Cholesterol 166.00mg
Sodium 814mg

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• Method

1. Step 1
   Preheat grill on medium-high heat. Heat oil in a large ovenproof frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add prawns, oregano and half the parsley. Cook, stirring occasionally, for 5 minutes or until prawns are pink and cooked through. Add tomatoes. Cook for 1 minute or until just starting to collapse.
2. Step 2
   Top with feta. Place under grill. Grill for 2 to 3 minutes or until feta is heated through. Sprinkle with remaining parsley. Serve with bread.

Great secrets to make your own lovely baklava!!!!

Meet the lovely greek galatopita!!!!You are gonna love it!!!!!

This is one of our most lovely desserts in Greece!!!!Maybe you should just buy it,because it's a little
bit difficult to make it your selves,but it worths it's money.It's just beautiful!!!!!

lovely desserts

Follow the link above to find more delicious greek desserts!!!!
You are gonna love it!!!!!

Greek Bifteki

3

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Easy

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1 of 1

Picture by: Susan May

Recipe by: Marlies Monika

This is my own version of bifteki. They aren't usually made with cheese, but I find the feta makes them all the more tasty!. Serve on it's own with a Greek salad, or as burgers in a soft roll. These are also good baked in the oven.

Ready in 35 minutes

Saved as a favourite by 21 cook(s)

Ingredients

Serves: 4

• 750g beef mince
• 1 tablespoon low fat natural yoghurt
• 2 teaspoons dried thyme
• salt and freshly ground black pepper to taste
• 125g feta cheese

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Prawns (garides) saganaki

3

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Moderately Easy

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Picture by: Diana

Recipe by: MURDERSHEWROTE

This is a Greek recipe that is great as a starter but also eaten as an ouzo "meze" (snack). It is a delicious dish that I'd only tried in restaurants but I found out I can make it pretty well. By tossing with hot pasta you can turn this dish into a delicious seafood main course.

Ready in 40 minutes

Saved as a favourite by 17 cook(s)

Ingredients

Serves: 4

• 500g raw king prawns
• 3 tablespoons olive oil
• 1 onion, chopped
• 1 teaspoon freshly chopped parsley
• 1 cup (250ml) white wine
• 400g tin chopped tomatoes, drained
• 1 clove garlic, finely chopped
• 200g feta cheese, cubed

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Jan 25, 2006 by Milos Jovanovic | 0 Comments| Share it:

Delicious!

4 ratings

Ingredients

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Intro

Arni Kleftiko is the best Greek dish I ever had. It sounds simple enough, and just looking at the recipe makes you think it’s one of those dishes where you just throw in whatever you have lying around, but trust me - it tastes divine. Like other Greek dishes, it has a strong taste. However it’s quite light and you can eat A LOT of it once you start. So make sure you have enough - this recipe is for 3 moderately hungry people.

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• Prep: ~30 mins.
• Cook: ~30 mins.
• Serves: 3

Filed Under

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Ingredients

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• 100 grams (3.5 ounces) feta cheese
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View the slideshow of all steps or jump in below.

Step 1

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Chop up tomatoes, potatoes, onions, feta, bread and lamb into half-inch cubes. You can't make carrots into cubes, so cut them normally. Don't use a feta with a strong taste - cheap cow milk feta will do.

1

Step 2

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Take a big casserole dish or something similar and oil it up. Make sure you spread the oil all the way to the top. Start layering the ingredients. The order is not important, just make sure they are evenly mixed. Apply vegeta/salt and spices as you go. Squeeze some lemon in there for good measure.

2

Step 3

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Stick it in an oven warmed up to 450 degrees for 30 minutes.

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Step 4

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The finished Arni kleftiko :

Now that you have learned how to make arni kleftiko, please be sure to view these other lamb recipes. Also, you will love these Greek recipes.

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Horiatiki Salata - Greek Salad

Jan 26, 2006 by Milos Jovanovic | 0 Comments| Share it:

Delicious!

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Yes, I’m giving you a recipe for the Greek salad. It’s just that people call every salad with feta cheese in it “Greek”. This is the real deal.
First thing you gotta do is buy good, quality tomatoes. What passes for tomatoes in North America is hideous. Make sure they are ripe. Even if you are a poor student like me you can afford a couple of nice organic tomatoes once in a while.

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