Moussaka Recipe and the Greek island of Kos

This is the main road of Tingaki on the Greek island of Kos, along this road is restaurant after restaurant. We loved walking along reading all the menus that they have outside.
The best place to eat in Tingaki, Kos is called Sagittarius Restaurant it is owned and run by Manos and his wife Donna (Donna is from the UK). They are such a lovely couple. They have now built some excellent looking apartments which they have recently opened.

This is the island of Pserimos which easily reached by boat from Kos.

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Quick Chilli - Nigella Lawson

This chilli is most certainly quick and so very easy to make, no chopping or messing about.  Taken from Nigella Lawson's book 'Nigella Express'. 

 
I'll be making this again as it was really good. My beans were not the spicy kind - just mixed beans in water, so I did add the chilli flakes.


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Our Greek Evening!

Last night we had two friends coming round for dinner, so I decided to have a Greek evening!

I had a go at making stuffed vine leaves as part of the Meze. There was a recipe on the back of the plastic pack the vines leaves came in - but me being me I washed the empty packet - I'm cooking remember and that packet has been in how many peoples hands....yuk!
So, the result was the recipe washed off the packet! 

Oh dear! Good job I'd had a quick read first. Anyway, it was something like this:
Soak some long grain rice in boiling water for 5 minutes, rinse with cold water and drain.
Put the rice into a bowl and add chopped tomato, chopped onion, crushed dried mint, all spice, and ground cinnamon. Then add salt and pepper.
Then line a saucepan with some left over leaves (I think I had about 30 left) but I didn't want to make loads in case they turned out horrid, in any case they were only for a taster.

Where was I - lining the bottom of a saucepan with some leaves.....
Then put a small amount of the rice mixture into the center of the leaves and roll up. Place them on top of the leaves in the saucepan and cover with a mixture of olive oil, water and the juice of a lemon. Put a lid on and simmer for about 45 minutes.
Let them cool in the pan, then remove and serve cold.
It was something like that anyway!
Overall the verdict was good as we all ate them!
I got some Greek white wine too! (Retsina)

Olives with feta, those big beans in tomato sauce and some peppers stuffed with feta.


I made Pastitsio using this recipe but forgot to take a photo - so here is a picture from when I made it before! The only difference I do to that recipe is to use only one can of tomatoes, but add 200ml of red wine and two tablespoons of tomato puree.
It is the best Patitsio recipe ever. Many thanks once again Evelyn.


I made an individual bowl of Greek salad for everyone, but I made a really nice dressing following a recipe I'd seen in Rick Stein's book. Remember though, he was the one that made me put too much red wine vinegar in my Beef Stifado!.......So this time I was ready for him.
He said 1 tablespoon, I used only 1 teaspoon!
I made Rick Stein's salad dressing recipe from his Mediterranean Escapes book.

Left to right: Paul, Matthew and Caroline.


For dessert I made Galaktoboureko using this recipe by Peter of Kalofagas blog.
Thank you Peter for such an excellent and easy to follow recipe and for your help via email.
PS: Anyone in the UK - I managed to get semolina flour in Waitrose.



With ice cream, of course!!!


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