I have been Married too and with a Greek Man for 46 years and everyone tells me I cook better than most Greeks.

I want to share a few of my favourite Greek recipes that are better than Restaurant quality.



Ingredients:

. 3 compressed cups of grated pumpkin
. 2 to 3 spring onions chopped
. 1/2 cup chopped dill
. 1/3 cup chopped mint
. 1/3 cup of canned chicken pea water
. 1/2 cup self-raising flour
. 1/2 cup fine semolina ( available all supermarkets)
. 5 Tbsp olive oil for the mixture plus oil for frying
. Salt n pepper to taste

Method :

1. Place the grated pumpkin into a cloth and twist to squeeze out as much liquid as possible or put into a bowl and press down to squeeze out liquid. Add it to a bowl with remaining ingredients

2 . In a large pan drizzled withholder oil place a heaped tablespoon of mixture onto the hot surface shaping it into a fritter.

3. Cook for 2 to 3 minutes on medium heat then turn and cook a further 3 minutes or until brown.

4. Place onto a plate lined with paper towel.

Serve with tossed salad.


Note; Cook one fritter to start with and if it sticks or breaks then add a little more flour

Makes approx 20 fritters

 

[Sethia Soliman]

I have been Married and with to a Greek Man for 46 years and everyone tells me I cook better than most Greeks.

I want to share a few of my favourite Greek recipes that are better than Restaurant quality.

View attachment 10091

Ingredients:

. 3 compressed cups of grated pumpkin
. 2 to 3 spring onions chopped
. 1/2 cup chopped dill
. 1/3 cup chopped mint
. 1/3 cup of canned chicken pea water
. 1/2 cup self-raising flour
. 1/2 cup fine semolina ( available all supermarkets)
. 5 Tbsp olive oil for the mixture plus oil for frying
. Salt n pepper to taste

Method :

1. Place the grated pumpkin into a cloth and twist to squeeze out as much liquid as possible or put into a bowl and press down to squeeze out liquid. Add it to a bowl with remaining ingredients

2 . In a large pan drizzled withholder oil place a heaped tablespoon of mixture onto the hot surface shaping it into a fritter.

3. Cook for 2 to 3 minutes on medium heat then turn and cook a further 3 minutes or until brown.

4. Place onto a plate lined with paper towel.

Serve with tossed salad.


Note; Cook one fritter to start with and if it sticks or breaks then add a little more flour

Majes approx 20 fritters

Completely believe that you cook better than the Greeks. No offence to them but nothing beats cooking with love!

 

[JayKay]

When you cook for your family, you nurture them with love, you provide the nutrients required for growth and good health, you provide a loving social outlet when you eat together, and when someone is sick, you restore them to good health by offering tasty morsels, and you provide them with treats to say well done, you deserve this....in good times and bad.

 

[Macarj]

I have been Married too and with a Greek Man for 46 years and everyone tells me I cook better than most Greeks.

I want to share a few of my favourite Greek recipes that are better than Restaurant quality.

View attachment 10091

Ingredients:

. 3 compressed cups of grated pumpkin
. 2 to 3 spring onions chopped
. 1/2 cup chopped dill
. 1/3 cup chopped mint
. 1/3 cup of canned chicken pea water
. 1/2 cup self-raising flour
. 1/2 cup fine semolina ( available all supermarkets)
. 5 Tbsp olive oil for the mixture plus oil for frying
. Salt n pepper to taste

Method :

1. Place the grated pumpkin into a cloth and twist to squeeze out as much liquid as possible or put into a bowl and press down to squeeze out liquid. Add it to a bowl with remaining ingredients

2 . In a large pan drizzled withholder oil place a heaped tablespoon of mixture onto the hot surface shaping it into a fritter.

3. Cook for 2 to 3 minutes on medium heat then turn and cook a further 3 minutes or until brown.

4. Place onto a plate lined with paper towel.

Serve with tossed salad.


Note; Cook one fritter to start with and if it sticks or breaks then add a little more flour

Makes approx 20 fritters

Sounds so tasty

 

[j.r.e.]

Maybe I'm old and silly, but what is "1/3 cup of canned chicken pea water"?

 

[Suzanne rose]

Maybe I'm old and silly, but what is "1/3 cup of canned chicken pea water"?

It's the liquid that is in the can of chickpeas

 

[JayKay]

Chickpea liquid is known as aquafaba.

 

[Suzanne rose]

Chickpea liquid is known as aquafaba.

There is two ways of getting it either the liquid in the can which is what I do as I always have canned chick peas or making it from scratch. For this recipe the can water is fine.
Or Cook your own chickpeas and reserve the leftover cooking liquid. The second method is less reliable, in my opinion, because the aquafaba can be too thin and you may need to cook it down, making it more time consuming.
Beginners should rely on aquafaba from canned chickpeas for ease! Otherwise known as chickpea water

One of my daughters was a vegan and she would make it from scratch and whip it up and use as an egg replacement

 

[JayKay]

There is two ways of getting it either the liquid in the can which is what I do as I always have canned chick peas or making it from scratch. For this recipe the can water is fine.
Or Cook your own chickpeas and reserve the leftover cooking liquid. The second method is less reliable, in my opinion, because the aquafaba can be too thin and you may need to cook it down, making it more time consuming.
Beginners should rely on aquafaba from canned chickpeas for ease! Otherwise known as chickpea water

One of my daughters was a vegan and she would make it from scratch and whip it up and use as an egg replacement

I've read that you can use aquafaba to make great vegan pavlovas.

 

[Suzanne rose]

Another great recipe

 

[Suzanne rose]

Bumping this recipe up for @MrsRobyn