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elemho s.a.
 
     
CUCUMBER AND YOGHURT CREAM
  cucumber and yoghurt cream
to serve 4
  • 1 small cucumber, peeled and very finely chopped.
  • 2 tbsp olive oil.
  • 1 tsp vinegar.
  • 2 garlic cloves, very finely chopped.
  • 1/2 litre natural yoghurt.
  • 1 tsp mint leaves, chopped.
  • Salt and pepper.
  • 50g black olives to accompany.
PREPARATION

Sprinkle the cucumber with salt and leave in a colander so that the liquid drains off.
Beat the oil with the vinigar and add the garlic and yoghurt.
Mix well and add the cucumber, mint, salt and a pinch of pepper. The consistency should be that of a thick cream.

  
Transfer to a serving and accompany with the black olives.
This cream is eaten as an aperitif, spead on bread or with thin fried slices of courgettes and aubergines that are dipped into it.
It can also be served with rice or with roast chicken or lamb.
     
SUMMER SALAD
  summer salad
to serve 4
  • 3 firm tomatoes, quartered.
  • 1 cucumber, peeled and finely sliced.
  • 1 onion, peeled and sliced in thin rings.
  • 2 small green peppers, sliced in rings.
  • 2 tbsp olive oil.
  • 2 tbsp vinigar.
  • 100g feta cheese or dried goats' milk cheese, diced.
  • 2 dozen black olives.
  • 1 tsp parsley, chopped.
  • Salt and pepper (optional).
PREPARATION

Lightly toss all the ingredients together in a salad bowl.
Make a dressing with the oil and vinegar and pour over the salad.

  
Garnish with the diced cheese and olives and sprinkle with parsley.
     
OLIVE AND LEEK PIES (Eliopites)
  olive and leek pies
makes 14 pies
For the party:
  • 2 cups warm water.
  • 1 tablespoon (one package)
    dry yeast.
  • 1 tablespoon sea salt
  • 5 cups all purpose flour.
  • 1/4 cup lemon juice.
  • 1/2 cup olive oil.
For the filling:
  • 1/3 cup olive oil.
  • 2 medium onions, chopped.
  • 2 leeks, white part plus 2 inches of the green, sliced to inch pieces.
  • 1 1/2 cups black juicy olives, like Amphissa, pitted and halved.
  • 1/4 cup pine nuts.
  • 2/3 cup parsley, chopped.
  • 1/3 cup fresh mint, chopped.
  • Freshly ground pepper.
  • 3 tablespoons milk for brushing.
  • 3 tablespoons sesame seeds to
    sprinkle (optional).
PREPARATION

Dilute the yeast in 1/2 cup warm water. Place the flour in the bowl of a food processor equipped with dough hooks. Add the salt and with the motor running, pour in the yeast mixture, the lemon juice, olive oil and the rest of the water, as needed. Process for about 1 minute, to get a smooth dough that forms a ball in the processor.
Turn out onto a floured surface and shape into a ball. Place in an oiled bowl, cover and let rise for about 35 minutes, until doubled.
Take cupful pieces of dough and flatten them with a rolling pin or your hands, to make saucer size disks. Let them stand, while you prepare the filling.

  
Warm the oven to 200 C. In a skillet warm the olive oil and sauce the onions and leeks, until soft and transparent. Add the olives, pine nuts, parsley and mint and remove from the heat. Season with pepper and taste to adjust the seasoning.
To fill the little pies, put 2 tablespoons of the filling on each disks of dough, brush the borders with a little water and fold them in half, to cover the filling and obtain pillow like little pies. Brush with a little milk and sprinkle with sesame seeds, if you like. Bake for about 45 minutes, until golden brown. Let them cool on a rack, and serve them warm or cold.
     
OLIVE OIL AND HONEY COOKIES (Melomakarona)
  olive oil and honey cookies
makes 60-70 cookies
  • 3-4 cups all purpose flour.
  • 1 1/2 cup fine semolina.
  • 1 1/4 cup olive oil (or half olive oil and half sunflower or canola oil).
  • 1 cup fresh orange juice.
  • 1/2 cup brandy.
  • 1/3 cup sugar.
  • 2 heap teaspoons baking powder.
  • 1 teaspoon ground cloves.
  • 1/2 teaspoon cinnamon.
  • Grated rind of one orange and one lemon.
For the syrup:
  • 1 cups sugar.
  • 1 cup honey.
  • 2 cups water.
  • A large piece of orange peel.
  • A large piece of lemon peel.
  • 1 cup coarsely ground walnuts.
  • 2 teaspoons finely ground cloves.
PREPARATION

In a large bowl, using an electric mixer, beat the olive oil with the sugar. Add the orange juice. In a separate bowl mix two cups of flour with the backing powder, and add it to the oil and orange mixture. Beat with the electric mixer adding the brandy, semolina, orange and lemon rinds, cloves and cinnamon.
Turn the mixture to a floured surface and start kneading, adding more flour, to obtain a soft and elastic dough. Let it stand for 20-30 minutes, covered with a plastic film.
Preheat the oven to 180 C.
Take tablespoons of dough, roll them in your hands and shape them into oval biscuits, about 2 inches long. Press them slightly on the top. Place them on a cookie pan, and bake for about 20-25 minutes.

  
Let them cool on a rack.
The next day make the honey syrup: In a saucepan mix the sugar, honey and water and bring to a boil. Add the orange and lemon peels and simmer for a 5-10 minutes. Turn off the heat.
Place 2 or 3 biscuits on a large slotted spoon, and dip them in the syrup. Don't let them soak. They should absord only a little syrup, but remain crunchy. As the syrup gets colder, you need to turn on the heat again for a while to bring to a boil. Place layers of honey dipped "melomakarona" on a serving dish, mix the walnuts with the ground cloves and sprinkle the cookies. Let them cool completely, before serving.
(They keep well for 2-3 weeks).

 

BON APPETIT!!!

 
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