Saturday, 10 November 2007
Granny's fried potatoes
Peel and cut two large potatoes in thick pieces, salt them, sprinkle them with the juice of half a lemon and stir them well. Cover them and leave them for about 45 minutes.
In a deep frying pan, heat up 2 cups of virgin olive oil. Drop the potatoes in the hot olive oil and let them fry with no cover until they get golden.
Take them out with a strainer-ladle and place them on kitchen paper towels so that they totally drain from the excess oil. They are eaten hot.
How to prepare the pap: an egg, salt, pepper, a little hot pepper grated, flour.
Use black olives. Take out the stones and stir them in thick pap that you have prepared earlier. With a spoon, take from the mixture and fry in hot olive oil.
Eggs with tomato
Put in a frying pan a couple of big, ripe tomatoes, skinned and thinly cut, salt them and simmer them for about 6-7 minutes, until they absorb their liquids.
Add 6 tablespoons of extra virgin olive oil and stir for 2-3 minutes. Add 4 eggs, sprinkle with pepper and fry in low fire for a few minutes, occasionally stirring around with the sauce.
If you wish, you can add a bit of grated feta cheese.
Serve with their sauce and oil.
Yoghurt pie with olive oil
In a bowl, whisk together a cup of olive oil and two cups of sugar. Add gradually the yolks of 6 eggs, the shavings of the skin of a lemon, a small-medium bowl of yoghurt, 3 teacups of flour (in which you have added 3 teaspoons of baking powder) and the whites of the eggs that you have previously whisked them into meringue.
Place the mixture in a no. 34 baking tray and bake in medium fire.
Olive-bread with rosemary
In a bowl, stir 1 kg of flour with 2 spoonfuls of dry yeast and a spoonful of oregano.
Add a spoonful of sugar, 2 teaspoons of salt, 80 g of olive oil, 2 cups of warm water and knead until the dough goes soft.
Leave the dough covered in a warm place until it puffs up. When it does, lay it and spread it on an oiled baking tray, pressing it lightly so that it is flat and even, oil it and make little cavities by pressing the dough with your fingers, where you then place 150 g of Kalamata olives (without their stone) and leaves of rosemary.
Bake in medium fire for about an hour. Serve hot.
Cauliflower casserole with tomatoes and spices
Clean and cut a large cauliflower to pieces, sprinkled it with the juice of 1-2 lemons and add salt and pepper.
Brown the pieces in a frying pan with heated olive oil and place them one by one in a boiling pot. When they are finished, slowly brown in the same oil a medium onion thinly cut and add a tablespoon of tomato puree thinned in water.
After it has gone through a couple of boils, empty the frying pan contents in the boiling pot, add a glass of water and let simmer until all liquids but the oil are absorbed.