KEFALONIA RECIPES
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KREATOPITA (meat pie) |
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 Make the puff pastry combining the ingredients until the dough is soft and smooth, then divide it in two pieces and roll the two puff pastries.For the filling: put onion and garlic in the oil until they become a bit brown, then cut the meat into small pieces and throw it above the onion. Simmer with a drop of wine, then pour in the water and let it cook. When the meat is ready mix it well with all the other ingredients and add the rice last. Oil the bottom of the pan and lay the first sheet of phyllo dough, then pour inside the filling and arrange it carefully, roll out the second sheet folding and closing the borders. Sprinkle with a little water and oil the surface of the dough. Bake at 220 degrees for about 1 hour. |
Ingredients for the puff pastry1 kg of flour½ cup extra virgin olive oil 1 small glass of white wine or vinegar water as needed salt Ingredients for the filling ½ kg lean lamb ½ kg lean pork 4-5 teaspoons of tomato paste 2 minced cloves of garlic 1 minced onion 1 egg 1 cup extra virgin olive oil 1 cup of Kefalotiri cheese grated 1 potato ½ cup long-grain rice minced parsley mint marjoram 1 glass of water salt and pepper Cooking time 60 min. |
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BAKALIARO ME SKORDALIA (cod with garlic sauce) |
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 Soak the cod for 24 hours or more, keeping it in the fridge, but changing the water frequently to remove the salt. After this time, with a sharp knife, remove the skin and divide it into pieces. Dry it well, place it between two sheets of blotting paper and put it in the fridge. To prepare the batter put a generous tbsp of flour (30-35 gr) in a bowl, add the beer slowly and stir well until it becomes a smooth but not liquid dough. Add chopped fresh oregano and a little salt. Beat the egg white until stiff and then mix it well with the rest. Put in the refrigerator. Cook the potatoes with steam then mash them with a whisk or a potato masher. Chop the garlic finely and add it to half a cup of oil, vinegar, salt and pepper. Season the potatoes and stir vigorously. Heat the oilseed. Coat the pieces of cod in the batter and fry them until they are golden-brown on both sides. |
Ingredients for 2 persons 250 g of salted codfish white flour beer as required one albumen fresh oregano oilseed for frying salt For skordalia with potatoes 2 potatoes 3-4 cloves of garlic 2 teaspoons of apple cider vinegar extra virgin olive oil salt pepper |
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BOURDETO |
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 Clean and cut into small pieces the fish you have chosen.
Put the oil into a big casserole and let it become hot with low fire. Then add the red pepper, the onions previously cutted thin, the minced garlic and let it cook for an other couple of minutes. Husk the tomatoes and cut it into small slices, cut also the potatoes into small pieces and add them together with a cup of water into the casserole. Cover and let it boil for about 20 minutes. Add now the fish and a little bit of black pepper, than cover again and let it cook for another 25 minutes. Serve it hot! |
Ingredients for 8 persons1 piece of cod or squid or redfish3 onions 2 ripe tomatoes 4 potatoes 2 cloves of garlic 1 cup oil 1 teaspoon hot red pepper black pepper
20 min. + 25 min. |
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RAVANI (Cake with syrup) |
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 Mix strongly the yolks with sugar and grated orange peel. In a bowl put together semolina, flour, baking powder and vanilla. Preheat the convection oven to 150 degrees (the other type of ovens to 180 degrees). Whip the egg yolks long then add all the oil and beat it for a little while yet. Add the condensed milk, continuing to whisk. Add the flour mixture and mix well with a spoon. Beat the egg whites until stiff and add them all together to the previous mixture. Place it in a rectangular greased baking tray and bake at 150 degrees for about 40 minutes (this is the time for the convection oven, but you have to be very careful because it burns easily; better over a low heat for a long time). To prepare the syrup put sugar, water, lemon juice and a piece of lemon peel all together over a high heat. Cook until it becomes the half (about 20 minutes). Then, let it become completely cool, and let cool even the dessert. As it's cold, make holes on the surface with a toothpick and pour the syrup moving well the pan to get it going everywhere. Put it in the fridge and eat it cold. |
Ingredients5 eggsa cup of sugar a cup of semolina a cup of condensed milk a cup of oilseed a cup of flour 2 packets of baking powder 5 packets of vanillin orange peel For the syrup 2 cups of sugar 4 cups of water lemon peel 2 spoons of lemon juice |
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