European Cuisine Recipes

Keftedakia, also known as Greek meatballs, are a delicious and classic dish that have been enjoyed for centuries in Greece and beyond. Made with a blend of ground beef, aromatic herbs and spices, these small meatballs are typically served as an appetizer or main course with a variety of accompaniments, such as tzatziki, pita bread, or salad. Whether you’re looking to recreate the flavors of the Mediterranean in your own kitchen or simply want to try something new, this Keftedakia recipe is sure to impress your taste buds and satisfy your appetite. So, let’s dive into the ingredients and steps required to make this mouthwatering dish at home!

Ingredients

• ¹⁄₂lb ground pork
• 1large onion, minced
• 2garlic cloves, minced
• salt and pepper
• ¹⁄₂teaspoon dried oregano
• 1 ¹⁄₂teaspoons dried mint, rubbed
• 2slices white bread, crusts removed (from dense sourdough or artisan loaf)
• ¹⁄₄cup milk
• 1tablespoon red wine vinegar
• 1egg
• 1ounce ouzo liqueur (optional)
• flour (for dredging)
• oil (for frying)

DIRECTIONS

• Mix meats, onion, garlic, salt, pepper, oregano and mint.
• Remove crusts from bread slices, process into crumbs (I use my mini food processor) and moisten in milk.
• Add bread and egg to meat (you can add a shot glass full of ouzo for flavouring at this point, if you like).
• Knead mixture so that everything is incorporated evenly. This probably means more handling of the meat than you’re usually used to, but it’s ok in this particular recipe. The milk does not need to be squeezed out of the bread. It will all come together after kneading into a kind of meat paste.
• Refrigerate for at least 1 hour before using (I often make this an evening earlier to use the next day).
• Shape into walnut-sized balls, dredge in flour, and saute in hot oil until meatballs are cooked and browned on all sides. (I use olive oil because I have an endless source, but a good vegetable oil, or a combination of vegetable and olive oil would be fine).
• Good hot or at room temperature.
• Note: To freeze (after cooking) Flash freeze separately. When frozen you can pop them into freezer bag.
• Note2: You can also bake these in the oven (you do not need to dredge in flour if you do). They are very good this way, too. Obviously, frying provides a lot of flavour, but sometimes, cutting some calories is also a good thing. ;-).
• To heat: Thaw and use as per directions above.

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Greek style French fries, also known as “patates tiganites,” are a delicious twist on the classic fried potato dish. Originating in Greece, this recipe adds a unique blend of herbs and spices to give these fries a burst of flavor that will keep you coming back for more.

In Greece, “patates tiganites” are a popular street food that’s often served as a snack or side dish. The fries are typically seasoned with oregano, garlic, and a sprinkle of lemon juice, which gives them a bright and tangy flavor.

But what makes Greek style French fries truly special is the way they’re prepared. Rather than being fried once, these fries are cooked twice to achieve a crispy exterior and fluffy interior.

If you’re looking to try something new with your fries, give this Greek style recipe a try. Not only is it a delicious twist on a classic dish, but it’s also packed with nutrients that your body will love. Check out the table below for some possible nutrients and health benefits of this dish.

Instructions:

1. Peel and cut the potatoes into thick, evenly sized wedges.
2. Rinse the potato wedges in cold water and pat them dry with a clean towel.
3. Heat a large skillet with a generous amount of olive oil over medium-high heat.
4. Add the potato wedges to the skillet and fry them until they’re golden brown on all sides, about 5-7 minutes.
5. Remove the fries from the skillet with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
6. In a small bowl, mix together the minced garlic, dried oregano, salt, and pepper.
7. Once the fries have cooled slightly, sprinkle the herb mixture over them and toss gently to coat.
8. Serve the fries hot, garnished with additional oregano if desired.

Enjoy your delicious Greek-style French fries!

Chestnut soup is a popular dish that originated in Europe, where chestnuts have been a traditional food for centuries. In many countries, such as France, Italy, and Portugal, chestnuts are a staple ingredient in many dishes, including soups, stews, and desserts.

In France, chestnut soup is a classic dish that’s often enjoyed during the fall and winter months. The recipe usually includes roasted chestnuts, onions, garlic, and a variety of herbs and spices. In Italy, chestnut soup is often made with mushrooms and served with a drizzle of olive oil and grated Parmesan cheese. And in Portugal, chestnut soup is often thickened with flour and served with a slice of crusty bread.

No matter where you go in Europe, you’re likely to find a unique and delicious chestnut soup recipe that’s been passed down through generations. And with its rich and satisfying flavor, it’s no wonder why this dish has remained so popular over the years.

Ingredients for Chestnut soup recipe

• 3 tablespoons unsalted butter
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped onion
• 3 fresh flat-leaf parsley sprigs
• 2 whole cloves
• 1 Turkish or 1/2 California bay leaf
• 6 cups low-sodium chicken broth
• 1 (14- to 15-ounce) jar peeled cooked whole chestnuts, crumbled (3 cups)
• 1/4 cup Sercial Madeira
• 1/4 cup heavy cream
• 1/4 teaspoon black pepper

Procedure

Step 1 Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften).

Step 2 Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.

Step 3 Discard buttered paper from vegetables, then add broth and bouquet grain and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes.

Step 4 Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.

Cooks’ note:

Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.