Vlatos olive oil shrubs plants in Greece

Results tagged “recipe”

Boureki

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Pastry Sheets:
1/2kg all-purpose flour
3 tbsp olive oil
1/2 teaspoon salt
1 glass lukewarm water OR use prepared phyllo sheets
Mixture :
1 & 1/2 kg potatoes cut in thin slices
1 & 1/2 kg courgette cut in thin slices
I bunch of mint
1 glass all-purpose flour
1 kg mizithra (Cretan sour cream cheese)
200 g grated soft mild white cheddar cheese
1 cup Vlatos Premium Organic Extra Virgin Olive Oil
1 glass of milk
2 eggs
4 tbsp whipping cream
Sesame to dredge
Salt and pepper


Prepare the pastry sheets. Add the water, olive oil, and salt to the flour and knead well. Cover the dough and leave to rest for approx. 30 min. Split the dough into 2 pieces and roll into two medium Pastry sheets. Lay one sheet into a large oiled baking pan. Place potatoes, courgette, and mizithra in pan, creating layers. Put salt, pepper, some mint, some flour and soft cheese. Beat eggs with milk and whipping cream and pour mixture over layers. Pour some olive oil. Cover with other pastry sheet and dredge with sesame. Cut into square pieces and bake for 1 - 1 & 1/4 hour in moderate oven, at 180 degrees Celsius.

Stuffed Courgette Flowers

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20 courgette flowers (zucchini flowers)
1 cup rice
1 large tomato, grated
1 large onion, finely chopped
Mint, fennel, dill, parsley, chopped
1/2 cup Vlatos Organic Extra Virgin Olive Oil for the mixture
1/2 Vlatos Organic Extra Virgin Olive Oil for cooking
Juice from half a lemon
A pinch of cumin
Salt & pepper


Carefully open the flowers and remove the pistils. Wash them, and leave them "standing" in a bowl to dry off completely. In a bowl, combine rice, onion, tomato, parsley, mint, fennel, dill, salt, pepper, and cumin. Add olive oil and mix ingredients by hand. Take flowers one by one and stuff a teaspoon of the mixture into them. Fold the ends of the flowers and put them into a flat pot. Pour 1/2 cup of olive oil, lemon, and 1/2 cup water over the flowers. Bake for 1 hour at 400 F.

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