FROM GREECE TO YOUR PLATES

Recipes made with Daphne oil

"To eat is a necessity, but to eat intelligently is an art." — François Rabelais

The Greek salad

INGRÉDIENTS

  • Daphne Olive Oil
  • Tomatoes
  • Cucumbers
  • Onions
  • Feta
  • Olives
  • Oregano
  • Salt • Pepper

INSTRUCTIONS

  1. In a large bowl, slice the tomatoes, cucumbers, and onions.
  2. Add Daphne olives.
  3. Season with salt and pepper.
  4. Garnish with a slice of Feta cheese.
  5. Drizzle generously with Daphne olive oil.
  6. Sprinkle with oregano.

Greekaccia

INGRÉDIENTS

  • 500 grams flour, 7 grams active dry yeast
  • 375 ml lukewarm water
  • Daphne extra virgin olive oil (3-4 tbsp)
  • Toppings: Daphne pitted Kalamata olives, basil, rosemary, tomato
  • Fleur de sel, Daphne oregano

INSTRUCTIONS

  1. Mix the yeast with 375 ml of lukewarm water.
  2. Pour oil over the flour, then add the mixture obtained previously.
  3. Knead the dough for 10 minutes, then let it rest for 45 minutes under a cloth.
  4. Stretch the dough ball and place it in a suitable container.
  5. Oil again and shape the dough with your fingers. Add the toppings and oregano.
  6. Let it rest for 45 minutes under a damp cloth.
  7. A pinch of salt and bake for 20-25 minutes at 200°C.
  8. When it comes out of the oven, oil again and let it cool for 10 minutes.

Stuffed Tomatoes and Peppers · Gemista

INGRÉDIENTS

  • 4 tomatoes and 4 bell peppers (same recipe works with eggplants)
  • 400g rice • 300g ground meat • 1 onion
  • Aromatic herbs (parsley, basil, etc.) • Salt and pepper

INSTRUCTIONS

  1. Cut the tops off the tomatoes and peppers, then scoop out the insides.
  2. In a saucepan, sauté the finely chopped onion with Daphne olive oil.
  3. Add the meat and rice, stirring regularly.
  4. Add the herbs and spices (salt and pepper) to taste.
  5. Simmer the mixture for 15 minutes over low heat with a little water.
  6. Stuff the vegetables with the filling and bake in the oven for 20 minutes at 200°C.

Tzatziki

INGRÉDIENTS

  • 1 cucumber • 1 clove garlic
  • A little fresh cilantro
  • Plain yogurt
  • Salt and pepper
  • Daphne olive oil

INSTRUCTIONS

  1. Grate the cucumber and let it drain for 15 to 20 minutes.
  2. In a bowl, mix the crushed garlic, finely chopped cilantro, yogurt, and drained cucumber.
  3. While stirring, gradually add Daphne olive oil in a stream until the mixture is smooth.
  4. Season with salt and pepper to taste.
  5. Refrigerate and serve with warmed Greek bread or simply as an appetizer/side dish with your meals.

Moussaka

INGRÉDIENTS

  • 500g minced meat • 2 finely chopped onions
  • 5cl Daphne olive oil (2.5 tbsp) • 2 bay leaves
  • 800g peeled tomatoes • 4 cloves garlic • Fresh thyme
  • 3 eggplants • Parsley, salt and pepper • 3 potatoes
  • Grated cheese (kefalotyri or Emmental) • Béchamel sauce

INSTRUCTIONS

  1. Sauté the finely chopped onions in olive oil over low heat.
  2. Add the minced garlic with the herbs until the onions are translucent.
  3. Add the minced meat and cook, stirring the mixture.
  4. Add the peeled tomatoes and simmer over low heat for 2 to 3 hours.
  5. Slice the eggplants and deglaze them. Slice the potatoes.
  6. In a pan, fry the eggplants and potatoes with Daphne olive oil.
  7. Prepare the béchamel sauce.
  8. In an oven dish, layer the eggplant and potato slices at the bottom.
  9. Add the minced meat mixture, béchamel sauce, and cheese on top.
  10. Sprinkle the dish with grated cheese and bake in a preheated oven at 180°C, covered with aluminum foil, for 30 minutes.
  11. Continue baking for 10 to 15 minutes until golden brown.