My Big Fat Greek Kitchen – The Vocabulary to Use!

Need to give instructions, give  a friend a Greek recipe or you need the vocabulary to talk about how you prepare food for an exam? Check out the following!

Stuffed tomatoes

6 beef tomatoes4 tbsp olive oil
4 shallots or 1 onion
2 cloves of garlic
200 g minced lamb
2 tbsp tomato puree
50 g risotto rice
100 ml chicken stock
Handful of chopped parsley
6 mint leaves
1 tsp dried marjoram
1 tsp oregano
1 tbsp toasted pine nuts½ stick of cinnamon
Rind and juice of one lemon
Salt and pepper to season
1.Cut the tops off the tomatoes and gently remove the pulp. Keep any juice to one side. Thenchop up the pulp into cubes. Place a leaf of mint at the bottom of each tomato.
2.Place 1 tablespoon of olive oil in a pan and add the chopped shallots and garlic. Stir gently for 5 minutes. Now add the mince and stir until it has broken up and combine with the mixture.
3.Add the tomato puree, chicken stock, the juice and the pulp of the tomatoes, all the herbs, the cinnamon stick and the rind of a lemon. Mix.
4.Season with salt and pepper and cook slowly for 5 minutes.
5.Preheat the oven to 180 C.
6.Add the rice to the mix and gently simmer for 20 more minutes.
7.Leave to cool, then stir in the pine nuts before proceeding to fill the tomatoes. Then put the lids back on. Cover with lemon juice and olive oil.
8.Put them in the oven for 40 minutes at 180C.
9.Serve with some feta cheese and bread to mop up the juices. It goes really well.

Roasted Honey Figs


6-10 fresh figs
Juice and rind of one lemon
3 tbsp Greek honey
1 tbsp of pistachio nuts or/and chopped walnuts
Total Greek yogurt

1.Halve the figs and place in a roasting tin.
2.Preheat the oven at 180 C.
3.Scatter lemon rind in-between the halves and onto the baking tray, then squeeze the juice of the lemon over them and drizzle all over with honey.
4.Cook gently in the oven at 180 C for about 20 minutes.
5.Take out and scatter the nuts on top.
6.Serve warm with a generous dollop of Greek yogurt. You could ask some other fruits such as mixed berries or sprinkle with nuts if you wish.

Easy chocolate truffles


300g milk chocolate, broken into pieces
250ml double cream
30g unsalted butter

1. Place the chocolate in a large glass bowl.Heat the cream and butter gently in a saucepan until the butter melts and the cream is almost boiled. Do not let it boil fully.
2. Remove from the heat and pour over the chocolate. Mix together until smooth and glossy.
3. If adding flavourings, let the mixture cool a little and then add them to the mixture.
4. Line a deep baking tray with greaseproof paper or clingfilm and pour in the mixture.
5. Chill in the fridge for 2 hours until almost set. If left to set too long it will become impossible to shape.
6. Dust your hands with cocoa powder or icing sugar to prevent them from sticking. Roll the chilled chocolate mixture into small balls using your hands. If the mixture becomes a bit sticky,put it in the fridge for 5 minutes.
7. Then immediately roll the truffles in cocoa powder, icing sugar or a coating of your choice such as chopped nuts or chocolate sprinkles. Place the truffles onto a baking tray or plate and chill in the fridge until set.