Tag: traditional greek

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Greek Lemon Potatoes

by Karen ClaassenLeave a Comment on Greek Lemon Potatoes
Greek Lemon Potatoes

(Patates Fournou Lemonates)
Unlike traditional roasted potatoes these lemon potatoes are soft, moist, tender and melting. The zing from the lemon cuts through the richness of lamb or meat dishes and is truly more-dish! This to me, is the essence of everything I love about Greece – do your tastebuds a favour…

12 potatoes, peeled
90ml olive oil
finely grated zest of 2 lemons
juice of 2 lemons
10ml salt
a handful of thyme leaves

Preheat your oven to 180℃.
Quarter each potato lengthwise and spread them in a large roasting tin.
Drizzle with the olive oil, lemon zest, lemon juice and sprinkle over the salt and thyme leaves.
Mix together with your hands so that the potato is covered with the mixture.
Roast for 1 hour, turning once or twice during cooking.
Add another sprinkle of salt and serve.

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Savoury Greek Cheesecake

by Karen ClaassenLeave a Comment on Savoury Greek Cheesecake
Savoury Greek Cheesecake

The name may be slightly deceptive as this is a savoury cake with loads of cheese and sultanas and not a cheesecake as is popularly known. If you are looking to try something different however, this Cypriot cheesecake is for you.

200g feta cheese, grated
200g cheddar cheese, grated
10ml mint, chopped
4 eggs
250ml milk
225ml vegetable oil
15ml sugar
5ml baking powder
320g self-raising flour
250g sultanas
1 onion, finely chopped
a handful of black and/or white sesame seeds

Preheat your oven to 180℃ and grease a loose-bottomed cake tin.
Grate the feta and cheddar cheese, add the mint and mix together. Put aside.
Add the eggs, milk, oil and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat the mixture together for one minute.
Add the baking powder and flour to a separate bowl and mix together.
Turn the mixer down to a medium speed and add a few tablespoons of flour at a time.
Scrape the sides of the bowl down, once all the flour has been incorporated.
Add the sultanas, onion and two thirds of the cheese and mix through.
Pour the batter into the prepared cake tin and sprinkle the remaining cheese on top.
Finish off by sprinkling a handful of sesame seeds on top of the cake. Be generous – it is delicious!
Bake the cake for 1 hour.
Remove the cake from the oven and allow it to cool completely in the cake tin.
Remove from the tin and serve with a crisp salad or as a side dish.