Baked Cherry Tomatoes & Feta

(Mezes me tomatakia kai feta)

Ingredients:

Directions:

Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees F. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2-inch pieces) and slivered basil. Stir gently. Serve with bread.

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Coriander and Orange Olives

Place 500 g (1 lb 2 oz) jumbo green olives in a large bowl and add 2 teaspoons crushed coriander seeds, 3 teaspoons orange zest, 60 ml (1/4 cup) orange juice, ¼ teaspoon cayenne pepper, 3 tablespoons chopped fresh coriander (cilantro) leaves and toss to combine thoroughly. Carefully spoon into a 1 litre (4 cup) sterilized wide-necked jar and add 500 ml (2 cups) olive oil or enough to completely cover. Leave to marinate for 1-2 weeks in the fridge. Will keep for 1 month in the fridge.

Fennel, Orange and Dill Olives

Soak 2 thinly sliced garlic cloves in vinegar or lemon juice for 24 hours. Drain and place the garlic in a large bowl with 500 g (1 lb 2 oz) cracked black olives, 2 thin slices orange, cut into quarters, 2 teaspoons crushed fennel seeds and 2 tablespoons chopped fresh dill and toss to combine well. Spoon into a 1 litre (4 cup) sterilized wide-necked jar and pour 500 ml (2 cups) olive oil or enough to completely cover. Marinate for 1-2 weeks in the fridge. Will keep for 1 month in the fridge.

From: Tastes of the Mediterranean

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I absolutely olives! I thought that these might make cute X-mas gifts as well, if you use pretty painted jars or decorated them up with ribbons, etc. Well, enjoy!

Eirini,

Gitana

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Taramosalata (Fish roe purée)

Ingredients:

1 ½ Whole Lemons Squeezed

1 Cup Olive Oil

2/3 lb Potatoes Boiled

¼ lb Tarama Fish roe

1 Small Yellow Onions

Directions:

Mash the tarama, potatoes and onion together.

Beat the mix until very soft and creamy.

Add the olive oil and lemon juice together and mix very slowly with other ingredients.

Serve with olives.

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Melitzanosalata

2    Eggplants (1 - 1-1/2 lbs ea)
4    Garlic cloves
2    Tomatoes; peeled and chopped
      Salt & freshly ground pepper
2 T  Fresh parsley; chopped
1 t  Dried oregano; crumbled
1/3 c  Olive oil, more if necessary
6 T  Red wine vinegar, or more
 
Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes.  Peel off and discard the skin, then chop the eggplant flesh while still hot.  Rub a wood or earthenware bowl with one of the Garlic cloves, cut.  Add the eggplant and beat with a wooden spoon-- or if available use a wood mortar to pound the eggplants.  Continue pounding or beating, meanwhile adding the tomatoes, a little salt and pepper, 2 to 3 cloves Garlic, crushed, and the herbs.  Continuing to beat, gradually add the olive oil alternately with the red wine vinegar.  Taste, adding oil and vinegar if necessary; melitzanosalata should be thick and smooth.  Serve cold with fish, meat, or fresh crisp bread.

From The Food of Greece by Vilma Liacouras Chantiles.  Avenel Books, NY.

Note: You will have excellent results by whipping melitzanosalata in a blender or food processor as well.

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• 1/2 kilo strained yoghurt
• 1 cucumber
• 4 garlic cloves (more makes it with stronger taste)
• salt
• oil
• vinegar

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