Four Greek Recipes
Here are 4 Greek recipes straight from the Mediterranean that I know you’ll enjoy. They’re all different from each other and they are all taste sensations. Even more important, they take little to prepare. You’ll notice that there is no salt added to these recipes and that’s because the contents of each recipe has enough salt in them naturally to be adequate for taste purposes. Besides, the less salt you put into yourself, the better. The Mediterranean diet simply has thousands of these recipes and I’ll try to get them to you every week now. Here they are;
Yemista (Stuffed Vegetables)
4-6 persons
4 or 6 tomatoes
3 aubergines
3 zucchini
2 green peppers
2 onions, dill, parsley,
pinch of black pepper
1 cup of olive-oil
1 lb. of rice
1 tbsp. of concentrated tomato paste & pulp diluted in 1 glass of water
1 cup tasty grated cheese.
Empty out all vegetables and chop their contents (except for the green peppers) into a bowl. Add the finely chopped onion, the dill, the parsley, the rice, salt and pepper. Stuff the vegetables and place them in a baking pan. Pour the tomato concentrate and a cup of oil over them. Cook in a heated oven. Just before turning off the oven, immediately sprinkle with the grated cheese and let this melt.
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Veal with Lemon juice
5-6 persons
1 kilo of veal
1 small glass of white wine
pepper
2 tablespoons of flour
half cup of lemon juice
Brown the meat with the onion and pour in the tumbler of wine. Add salt, pepper and water and simmer the meat very slowly until it has absorbed most of the liquid. Dissolve the flour in the lemon juice and add to the pot. Bring to the boil a couple of times and then turn off the fire.
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Chicken Ochra
for 6 persons
1 chicken
1 cup of olive oil
1 onion
1 kilo of ripe tomatoes
pepper
Brown the chicken in the boiling oil with the onion and add the skinned and chopped tomatoes, salt and pepper and a little water. When cooked, remove the chicken portions with a ladle. In the meantime, prepare the ochra: wash them, clean them and pour a cup of lemon juice over them. Let them stand for a couple of hours before adding them to the chicken broth. Once cooked, mix with the chicken.
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Egg Potato Salad
for 4 - 6 persons
1 kilo of potatoes
5-6 eggs
2 tomatoes,
1 onion
2 tbsp. of finely chopped parsley
1 cucumber
a handful of olives
as much olive oil as you want
vinegar,
Wash and boil the potatoes, peel them if you pefer - I don’t. Boil the eggs and cut them and the potatoes in slices, add the sliced tomatoes, the finely chopped onion, the parsley, the sliced cucumber and the olives. Mix with pepper, oil and vinegar.
Omelet with cauliflower
Boil the cauliflower in water and strain it. Brown in a pan with oil, turning it round till all water evaporates. Beat 4 eggs with some pepper and pour over the cauliflower. When the eggs are firm, turn the omelet upside down with the help of a large plate and cook on the other side.
Enjoy!
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