Christmas is just around the corner! You've probably already prepared a bit. But have you already thought about what you will serve your family this year? At this time of year, Northern Greece is a winter wonderland. In Greek kitchens, everyone is already fanatically preparing the most important dinner of the year. And especially for you we share three recipes that come straight from the kitchens of these Greek locals:one for, main and dessert.
But there's more! Santa Clause is coming to town and he is bringing:a virtual gift. The chef of Aldemar Resorts, a hotel group with 6 luxury hotels in Greece, is giving a virtual 1 on 1 baking workshop 'Melomakarona' to one lucky person. What do you have to do to win this? You can read that under our recipes.
APPETIZER
SAART CAKE FROM ARCADIA
Arcadia is an area on the peninsula, the Peloponnese and is known for its beautiful green mountains, picturesque villages and of course the savory cake 'kreatopita'. This delicious pie filled with, among other things, minced meat is often served as an appetizer and is always a hit!
INGREDIENTS:
– 900 g minced meat
– 2 finely chopped onions
– 3 eggs (beaten slightly)
– 75 g panko
– 90 g soft yellow cheese
– Handful of parsley (chopped)
– Filo dough
– 180 ml Greek olive oil
– 2 teaspoons salt
– 1/2 teaspoon black pepper
COOKING METHOD: Lightly fry the onion with the minced meat in olive oil. Remove from heat and add together with all other ingredients except the olive oil and the dough sheets. Mix everything.
Preheat the oven to 180°C. Grease a 23cm x 33cm tart tin and line with 6 sheets of dough. Brush with oil. Divide the meat filling evenly between the sheets and cover with the remaining dough sheets. Brush again with oil. Fold the edges down so that everything is well covered.
Using a knife, cut the top three sheets into 7.5cm strips from one end of the pan to the other. Sprinkle with water.
Bake for about 45 minutes, cut into squares and serve warm.
MAIN COURSE
ROILED PORK WITH EPIRUS PLUMS
Epirus is located in Northern Greece. It is the unspoilt region where you can enjoy snow-capped mountains, beautiful lakes and it is the place where adventure beckons:from skiing in winter to rafting in summer. In winter, this dish is on the table of all locals. And when you get started with this, your kitchen immediately smells like a party. This is how you make it…
INGREDIENTS for 6 people:
– 700 g pork tenderloin
– 65 g flour
– 120 ml Greek olive oil
– 4 large quinces
– 10 prunes
– 150 g cooked chestnuts
– 1 large finely chopped onion
– 3 cloves crushed garlic
– 3 cm grated ginger
– 2 sticks of cinnamon
– Teaspoon allspice
– 3 cloves
– 2 bay leaves
– 240 ml sweet red wine (such as Mavrodafni from Patras)
– 1/2 teaspoon coriander
– 1/2 teaspoon thyme
– 1/2 teaspoon pepper mix
– 1 tablespoon Greek honey
– 480 ml water
– Salt
– Lemon juice
COOKING METHOD: Start cooking and peeling the chestnuts. Peel the quinces, slice them and place them in a bowl with water and a few spoons of lemon juice. Wash and cut the meat into pieces and drain. Season with salt and pepper and place in the flour.
Heat the olive oil in a frying pan and fry the quinces on both sides. Place on a plate and set aside.
Saute the onion and garlic until translucent, then add the meat. Fry on both sides. Add the wine, quinces, chestnuts and plums. When it boils, reduce the heat and let it simmer, covered, until the quinces are soft and the sauce is thick.
DESSERT
KOURABIEDES BISCUITS FROM KAVALA
In the bustling port city of Kavala you have a magical view of the Aegean Sea from the city wall, especially during the sunset! But Kavala is more than that… You will find numerous cultural highlights, countless cozy terraces and it is the birthplace of Kourabiedes:the Greek Christmas cookie. This almond shortbread is a favorite of all Greeks and maybe soon your family too…
INGREDIENTS for 25 cookies:
– 250 g butter
– 150 g almonds (coarsely chopped and toasted)
– 75 g icing sugar
– 1 tablespoon rose water
– 1/2 teaspoon vanilla extract
– 1 tablespoon baking powder
– Icing sugar to sprinkle the cookies
– Salt
COOKING METHOD:
Heat the oven to 200°C. Sprinkle the almonds on a baking tray covered with baking paper. Drizzle with water and roast for about 7-8 minutes. Be careful not to burn them. Then let them cool.
In a food processor, add the butter and sugar and grind until the butter is smooth. Add a pinch of salt, the rose water and vanilla extract and mix everything. Then add the baking powder and mix again.
Put the mix in a bowl and add the chopped almonds. Mix it with your hands. Make sure you wear gloves because the mix should not get hot (this keeps the biscuit airy).
Now set the oven to 170°C. Get two baking sheets. Put baking paper on it. Now take about a tablespoon of the dough and place on the baking paper. Make a dimple in it with your finger. Do this until the dough is gone.
Bake for about 15 – 20 minutes, until they are a light yellow color. Then let them cool and sprinkle with rose water and sprinkle with powdered sugar.
WIN:1 ON 1 BAKING WORKSHOP WITH THE CHEF OF ALDEMAR RESORTS
Chef George Hatzopoulos was born in Thessaloniki and has won many awards for his cooking. Since 2016, he has been in charge of the culinary leadership of the 6 Aldemar Resorts in Crete and the Peloponnese and you may soon receive a 1 on 1 virtual baking workshop… Here's your chance:
* Comment on the wintery I Love Greece Facebook or Instagram post of December 10th
* Tag a friend
* Follow our Facebook / Instagram page
* We will select a winner on December 17th (based on of the nicest comment)
