Author: admin1

Lake Geneva Ocktober Fest.

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We are sorry that we won’t be attending the Fest due to the coordinators fear that we compete with a  retail stores who sell the same product,  when  we think about this , there must a lot of vendors who shouldn’t be attending because we are sure that the local retail shops will also be carrying some of these products.    The fact is we were accepted in the local farmers market two years ago and decided not to participate so we wouldn’t  hurt the local store who currently sell our product (River Vally Ranch, Piggly Wiggly Lake Geneva) and another vendor located downtown Lake Geneva.

Let us shed some light on Olive Oil there are over 700 different varieties around the world and that not all taste the same you have Greek, Spanish, Italian. Turkish, Tunisian, and so on just to name a few.

We feel that we have been singled out by someones lack of knowledge in this area.

Mavra’s Recipes

admin1 Mavra's Recipes

Mavra’s Recipes
Visit Mavra’s website at mavrasgreekoil.com.
Many of our clients are asking for simple recipes using olive oil. These are my recipes and some of my mother’s.
Simple Toast
• 1 French or hard Italian bread loaf sliced
• Garlic – 1 large clove
• Mavra’s Greek Olive Oil (1 T per slice, or suited to taste)
• Parmesan cheese (optional)
Directions
Toast the slices of bread (for quantity, broil in oven) Rub the garlic clove on each slice of toasted bread and sprinkle the olive oil on top. Parmesan cheese is optional.
Riganada or Bruchetta Appetizer for 6
• French bread sliced lengthwise and then in 4-5” slices (or as desired)
• 4 to 5 roma tomatoes
• Green onions (with tops)
• 2 garlic cloves
• 2 or 3 sprigs of fresh, chopped cilantro or basil
• 1/2 small Jalapeno, chopped
• 4-6 T crumbled feta cheese
• 4-6 T Mavra’s Olive Oil
Chop the tomato, cilantro or basil, jalapeno, and green onions and combine in a bowl. Pour olive oil over the top and mix well.
Grill or toast the bread, spoon mixture on top of the bread, and sprinkle with feta cheese.

Appetizers
Eggplant rolls
• 2 large eggplants
• 1/3 pound of feta cheese
• ¼ pound grated mozzarella cheese
• 2 T chopped basil
• 1 T garlic – chopped fine
Slice each eggplant lengthwise in thin slices and fry in oil of your choice until it has a nice golden color. Place fried eggplant slices on a paper towel to absorb the oil.
Mix the cheeses and chopped basil and garlic in a bowl. Spoon the cheese mixture onto each slice of eggplant and wrap in the shape of a roll. Serve with Simple Toast.
Serves 4-6 people

Eggplant Sandwich
• 2 large eggplants sliced lengthwise
• Breading
? 2 C bread crumbs
? Spices (1 t basil, 1 t chopped fresh or dry onion, 1 T of parmesan cheese) Mix well with bread crumbs.
• Egg mixture
? 1 egg
? 3 T milk
? Pinch of salt
? Pinch of black pepper
• Mozzarella Cheese
Dip eggplant slices in egg mixture, then coat with breading. Fry each side until golden brown (around 2 to 3 minutes each side.)
Place fried slices on paper towel to drain.
Place fried eggplant on cookie tray and sprinkle mozzarella on top. Bake for 5 minutes (or until cheese melts over top.) Serve between two slices of bread.
Serves 4-5 people

Keftedzkia (Meat Balls)
• 1½ lbs. ground beef (chuck)
• ½ ? of bread crumbs
• 1 garlic clove chopped
• 5 – 6 leaves of fresh chopped basil (or ½ teaspoon dry)
• 1 small dry onion chopped
• 1 raw egg
• ¼ jalapeno chopped
• Pinch of Greek Oregeno
• Pinch of salt
Mix everything together and shape mixture into balls. Fry on high heat for about 5 to 7 minutes (turn so that all sides are browned)
Serves 4 – 6 people.
Salads
Greek Salad (Horiatiki)
• 2 – 3 large tomatoes
• 1 cucumber
• 1 small red onion
• 1 small sweet green pepper or 4 pepperoncinis
• 10 – 14 Kalamata olives
• ¼ pound feta cheese
• Dressing:
? 4 – 5 T Mavra’s Olive Oil
? Pinch of salt
? Pinch of Greek Oregano
? ¼ t of vinegar
Slice tomatoes, cucumbers, onions, and peppers into large bowl. Add olives and dressing, mix well, and top off with crumbled or chunks of feta cheese.
Serves 4-6 people

Hot Salad – Boiled
• 2 medium-sized potatoes (any kind) (quartered)
• 1 zucchini (quartered)
• 1 carrot (quartered)
• 1 large white or yellow onion (quartered)
• Dressing
? 4 – 6 T Mavra’s Olive Oil
? 2 T white vinegar
? Pinch of oregano
? Pinch of black pepper
? ¼ tsp salt
? Mix together to make dressing
Boil vegetables together to desired tenderness. Drain water and place vegetables in bowl. Pour dressing over salad and mix gently.
Optional: Slice fresh tomatoes and add black olives on top.

Spinach Salad
• 1 bunch baby spinach (washed and drained)
• 5 – 6 large strawberries or 10 raspberries
• Handful of walnut pieces
• 3 – 4 T crumbled feta cheese
• Dressing
? ½ lemon
? 4 T Mavra’s Olive Oil
? 1 pinch salt
? 1 pinch black pepper
Mix dressing ingredients together. Combine spinach, strawberries (or raspberries) and walnut pieces in bowl. Add dressing, and top with feta cheese.

Cauliflower (Hot Salad)
• 1 med. Head Cauliflower (quartered)
• 4 – 6 T Mavra’s Olive Oil
• ½ lemon
• ½ t salt
Boil cauliflower to desired texture. Drain, sprinkle olive oil and squeeze lemon juice over the top of the cauliflower, and serve. Sprinkle with black pepper if desired.
Kalamarakia Tiganita (Calamari – Fried Squid)
• 2 pounds squid (1 package frozen)
• ½ t salt
• 1 C white flour
• ¾ C cooking oil of choice
• 1 lemon (if desired)
• Parmesan cheese (if desired)
• Hot sauce (if desired)
• Ranch dressing (if desired)
Clean and wash squid. Strain, sprinkle with salt, and place in plastic bag with flour to coat squid. Heat oil in frying pan, and fry calamari on high heat until to crisp and golden in color. Serve hot with two lemon halves, parmesan cheese, hot sauce, ranch dressing, or anything else you like.

Grilled Peppers with Feta Cheese
• 10 long green and red sweet peppers (banana or gypsy peppers)
• 10 oz. feta cheese
• ¼ cup Mavra’s Greek Oil
Remove a long slice lengthwise from each pepper and remove seeds. Mix feta cheese and 3 or 4 T of olive oil. Fill the peppers with cheese mixture to the top, sprinkle with black pepper, and bake on 375 for 15 or 20 minutes (or grill until slightly browned all over). Sprinkle with Mavra’s Olive oil and serve.

Red/Green (sweet or hot) Peppers
• 10 peppers sliced thick lengthwise
• 4-5 cloves of garlic
• 1 T white vinegar
• Pinch of salt
Wash peppers and drain. Fry in 5-6 T of olive oil until to golden brown. Remove peppers, add garlic to frying pan and fry until slight color appears (not golden). Put on top of peppers, sprinkle with vinegar and salt, and serve.

Pastitsio (Imitation) (Greek Lasagna)
• 1 pkg. penne pasta
• 1 lb. ground chuck
• 1 med. onion, chopped
• 1 sweet red pepper, chopped
• 2 large ripe tomatoes, chopped
• 1 C shredded mozzarella cheese
• 1 C shredded gouda cheese
• Salt pepper to taste
• 5-6 T Mavra’s Olive Oil
Cook pasta – (follow instructions). Sauté onion and pepper in olive oil; add tomato. In different frying pan, sauté ground chuck and drain off fat. Mix with onion and pepper and cook until well done.
Drain pasta and place in slightly oily baking pan. Mix all ingredients together. Top with both cheeses and bake at 375 until cheese melts and turns color – about 15 or 20 minutes.

Mousaka (serves 6 people)
• 6 medium sized potatoes (red or white)
• 4 medium to large eggplants
• 1 large white or yellow onion
• 2 large ripe red tomatoes
• 2 lbs ground chuck
• ½ gallon 2% milk
• 1-1/4 C all-purpose flour
• 3 medium eggs
• ½ cup parmesan cheese
• ½ cup Mozzarella Cheese
• ¼ t nutmeg
Slice potatoes and eggplants into round, thin pieces. Fry potatoes and eggplant slices in vegetable oil until golden, and drain on paper towel.
Meantime, sauté ground chuck; drain fat, and add onion and tomatoes, and sauté for 3 minutes. Add 4 oz. of water and cook until done.
Place potatoes and eggplant in layers in 1/4 baking pan (12-1.4 x 10-1/4 x 2-1/4”). Top off evenly with ground beef.

Spaghetti w/Lobster
• 1 lb spaghetti
• 1 lobster (2 lbs)
• 2 cups peeled and cubed tomatoes (seeds removed)
• 2 cloves garlic
• 2 t fresh parsley finely chopped
• ½ C dry white wine
• 4 T Mavra’s Greek Olive Oil
• Salt and pepper to taste
Boil lobster in salty water for 5 minutes. Strain, but preserve broth. Cut lobster in half and place in pot. Add olive oil, and garlic and sauté for two or three minutes. Add wine, tomatoes, and parsley and 1 cup of preserved broth and boil uncovered for 10 minutes, stirring twice.
Meanwhile, boil spaghetti in salted water and add remaining broth into salty water. Strain, place spaghetti on platter, and top with lobster and sauce. Sprinkle chopped parsley on top. Serve immediately.
Mayonnaise
• 2 egg yolks
• 2 t yellow mustard
• 2 t fresh lemon juice or white vinegar
• 1-3/4 cup of Mavra’s Olive Oil
• Salt
• White Pepper
Place egg yolks, mustard, and salt in blender and blend on low for 2 or 3 seconds to mix. Keep speed on slow while pouring oil so as to form a thin thread as it turns. Add lemon juice (or vinegar) and pepper and blend on slow until thick.
Refrigerate. Will stay fresh for 2 – 3 weeks.

Piperato (Pepper Dip)
• 2 long red or sweet hot peppers.
• 10 – 12 oz. of feta cheese, crumbled
• 7 oz. Philadelphia Cream Cheese
• 4 t Mavra’s Olive Oil
Grill peppers for 15-20 minutes. Remove skin and seeds. Cut peppers and put in blender with oil, feta cheese, and cream cheese. Blend until mixture thickens and becomes smooth. Add 2 to 3 T of water if mixture is too thick.

Vinegrette Sauce
• 3 T Balsamic Vinegar
• 2 T yellow mustard
• 6 T Mavra’s Olive Oil
• Salt and pepper to taste
In a bowl blend vinegar and mustard with a fork, and slowly add oil followed with salt and pepper as you blend.
This sauce is good on grilled eggplant or squash (any kind) or any vegetable dish.

Eggplant Dip
• ½ C Mavra’s Olive Oil
• 2 T white vinegar
• 2 cloves of garlic (optional)
• 2T fresh parsley chopped
Clean and wipe eggplants (do not remove stem). Put whole eggplants on grill for 15 or 20 minutes. Turn them over until the skin is soft and burnt. (Burned skin gives them the smoky flavor). Carefully remove from grill and peel burnt skin away when somewhat cooled. Cut in half and remove any seeds. Cube and mix in blender with vinegar, olive oil, garlic, and fresh parsley until smooth.
This makes a very good veggie dip. Serve with barbecue chips, pita chips, and/or veggies.

Dolmades Leaves
• 1 lb. grape leaves (in a jar)
• 1 cup rice (uncooked)
• 1 medium white or yellow onion
• 1 bunch dill finely chopped
• 3 T fresh chopped parsley
• 4 – 6 small to med green onions
• Juice from 2 lemons
Mix uncooked rice, onions, dill, and parsley.
Line large pot with grape leaves.
Place 1 T of rice mixture on a grape leaf and wrap. Place wrapped mixture on a grape leaf in the pot. Roll more grape leaves with rice mixture and layer in circular pattern in pot. Pour 2 T lemon juice over the grape leaves. Roll more grape leaves and make another layer in pot until mix is used up.
Slowly add two cups of water and the remaining lemon juice over contents in pot. Cover rolled grape leaves with heavy plate to keep from coming unwrapped. Cook over medium heat for 30 minutes. Serve.

Pesto
• 2 C fresh basil leaves, chopped
• ½ cup Mavra’s Olive Oil
• ½ cup grated parmesan cheese
• Pinch of salt
Clean and wash basil leaves, and drain well. Blend basil, oil, and garlic in blender until mashed. Add salt and parmesan cheese.
Place in air-tight jar so flavor and aroma is preserved. Will last up to two weeks in the refrigerator.

Feta Cheese Dip (serves 4-5)
• 6 oz. feta cheese
• 6 oz. Fage Greek Yogurt (or any plain strained Greek yogurt)
• 4 T Mavra’s Olive Oil
• 1 T grated white or yellow onion
• 1 T fresh parsley, finely chopped
Cut feta into small pieces, and mix with all ingredients in blender until smooth. Excellent on grilled or toasted bread as appetizer.

Cheese Balls (serves 6 to 8)
• 14 oz. shredded mozzarella cheese
• 8 oz. of grated parmesan cheese
• 2 med. raw eggs
• 2 T all-purpose flour
• Pinch of black pepper
• 1 C very fine bread crumbs
• Vegetable oil for frying
Mix cheeses, eggs, flour, and pepper in a bowl. Place mixture in refrigerator for 1 hour to harden. Mold cold mixture into small balls and coat with bread crumbs.
Fry in hot oil until golden.
Serve warm.

Mavra’s Recipes

admin1 Mavra's Cook Book, Mavra's Recipes

Mavra’s Recipes

Visit Mavra’s website at mavrasgreekoil.com.

Many of our clients are asking for simple recipes using olive oil. These are my recipes and some of my mother’s.

Simple Toast

  • 1 French or hard Italian bread loaf sliced
  • Garlic – 1 large clove
  • Mavra’s Greek Olive Oil (1 T per slice, or suited to taste)
  • Parmesan cheese (optional)

Directions

Toast the slices of bread (for quantity, broil in oven) Rub the garlic clove on each slice of toasted bread and sprinkle the olive oil on top. Parmesan cheese is optional.

Riganada or Bruchetta Appetizer for 6

  • French bread sliced lengthwise and then in 4-5” slices (or as desired)
  • 4 to 5 roma tomatoes
  • Green onions (with tops)
  • 2 garlic cloves
  • 2 or 3 sprigs of fresh, chopped cilantro or basil
  • 1/2 small Jalapeno, chopped
  • 4-6 T crumbled feta cheese
  • 4-6 T Mavra’s Olive Oil

Chop the tomato, cilantro or basil, jalapeno, and green onions and combine in a bowl. Pour olive oil over the top and mix well.

Grill or toast the bread, spoon mixture on top of the bread, and sprinkle with feta cheese.

 

 

Appetizers

Eggplant rolls

  • 2 large eggplants
  • 1/3 pound of feta cheese
  • ¼ pound grated mozzarella cheese
  • 2 T chopped basil
  • 1 T garlic – chopped fine

Slice each eggplant lengthwise in thin slices and fry in oil of your choice until it has a nice golden color. Place fried eggplant slices on a paper towel to absorb the oil.

Mix the cheeses and chopped basil and garlic in a bowl. Spoon the cheese mixture onto each slice of eggplant and wrap in the shape of a roll. Serve with Simple Toast.

Serves 4-6 people

 

Eggplant Sandwich

  • 2 large eggplants sliced lengthwise
  • Breading

–        2 C bread crumbs

–        Spices (1 t basil, 1 t chopped fresh or dry onion, 1 T of parmesan cheese) Mix well with bread crumbs.

  • Egg mixture

–        1 egg

–        3 T milk

–        Pinch of salt

–        Pinch of black pepper

  • Mozzarella Cheese

Dip eggplant slices in egg mixture, then coat with breading. Fry each side until golden brown (around 2 to 3 minutes each side.)

Place fried slices on paper towel to drain.

Place fried eggplant on cookie tray and sprinkle mozzarella on top. Bake for 5 minutes (or until cheese melts over top.) Serve between two slices of bread.

Serves 4-5 people

 


 

Keftedzkia (Meat Balls)

  • 1½ lbs. ground beef (chuck)
  • ½ ? of bread crumbs
  • 1 garlic clove chopped
  • 5 – 6 leaves of fresh chopped basil (or ½ teaspoon dry)
  • 1 small dry onion chopped
  • 1 raw egg
  • ¼ jalapeno chopped
  • Pinch of Greek Oregeno
  • Pinch of salt

Mix everything together and shape mixture into balls. Fry on high heat for about 5 to 7 minutes (turn so that all sides are browned)

Serves 4 – 6 people.

Salads

Greek Salad (Horiatiki)

  • 2 – 3 large tomatoes
  • 1 cucumber
  • 1 small red onion
  • 1 small sweet green pepper or 4 pepperoncinis
  • 10 – 14 Kalamata olives
  • ¼ pound feta cheese
  • Dressing:

–        4 – 5 T Mavra’s Olive Oil

–        Pinch of salt

–        Pinch of Greek Oregano

–        ¼ t of vinegar

Slice tomatoes, cucumbers, onions, and peppers into large bowl. Add olives and dressing, mix well, and top off with crumbled or chunks of feta cheese.

Serves 4-6 people


 

Hot Salad – Boiled

  • 2 medium-sized potatoes (any kind) (quartered)
  • 1 zucchini (quartered)
  • 1 carrot (quartered)
  • 1 large white or yellow onion (quartered)
  • Dressing

–        4 – 6 T Mavra’s Olive Oil

–        2 T white vinegar

–        Pinch of oregano

–        Pinch of black pepper

–        ¼ tsp salt

–        Mix together to make dressing

Boil vegetables together to desired tenderness. Drain water and place vegetables in bowl. Pour dressing over salad and mix gently.

Optional: Slice fresh tomatoes and add black olives on top.

 

Spinach Salad

  • 1 bunch baby spinach (washed and drained)
  • 5 – 6 large strawberries or 10 raspberries
  • Handful of walnut pieces
  • 3 – 4 T crumbled feta cheese
  • Dressing

–        ½ lemon

–        4 T Mavra’s Olive Oil

–        1 pinch salt

–        1 pinch black pepper

Mix dressing ingredients together. Combine spinach, strawberries (or raspberries) and walnut pieces in bowl. Add dressing, and top with feta cheese.

 

Cauliflower (Hot Salad)

  • 1 med. Head Cauliflower (quartered)
  • 4 – 6 T Mavra’s Olive Oil
  • ½ lemon
  • ½ t salt

Boil cauliflower to desired texture. Drain, sprinkle olive oil and squeeze lemon juice over the top of the cauliflower, and serve. Sprinkle with black pepper if desired.

Kalamarakia Tiganita (Calamari – Fried Squid)

  • 2 pounds squid (1 package frozen)
  • ½ t salt
  • 1 C white flour
  • ¾ C cooking oil of choice
  • 1 lemon (if desired)
  • Parmesan cheese (if desired)
  • Hot sauce (if desired)
  • Ranch dressing (if desired)

Clean and wash squid. Strain, sprinkle with salt, and place in plastic bag with flour to coat squid. Heat oil in frying pan, and fry calamari on high heat until to crisp and golden in color. Serve hot with two lemon halves, parmesan cheese, hot sauce, ranch dressing, or anything else you like.

 

Grilled Peppers with Feta Cheese

  • 10 long green and red sweet peppers (banana or gypsy peppers)
  • 10 oz. feta cheese
  • ¼ cup Mavra’s Greek Oil

Remove a long slice lengthwise from each pepper and remove seeds. Mix feta cheese and 3 or 4 T of olive oil. Fill the peppers with cheese mixture to the top, sprinkle with black pepper, and bake on 375 for 15 or 20 minutes (or grill until slightly browned all over). Sprinkle with Mavra’s Olive oil and serve.

 

Red/Green (sweet or hot) Peppers

  • 10 peppers sliced thick lengthwise
  • 4-5 cloves of garlic
  • 1 T white vinegar
  • Pinch of salt

Wash peppers and drain. Fry in 5-6 T of olive oil until to golden brown. Remove peppers, add garlic to frying pan and fry until slight color appears (not golden). Put on top of peppers, sprinkle with vinegar and salt, and serve.

 


 

Pastitsio (Imitation) (Greek Lasagna)

  • 1 pkg. penne pasta
  • 1 lb. ground chuck
  • 1 med. onion, chopped
  • 1 sweet red pepper, chopped
  • 2 large ripe tomatoes, chopped
  • 1 C shredded mozzarella cheese
  • 1 C shredded gouda cheese
  • Salt pepper to taste
  • 5-6 T Mavra’s Olive Oil

Cook pasta – (follow instructions). Sauté onion and pepper in olive oil; add tomato. In different frying pan, sauté ground chuck and drain off fat. Mix with onion and pepper and cook until well done.

Drain pasta and place in slightly oily baking pan. Mix all ingredients together. Top with both cheeses and bake at 375 until cheese melts and turns color – about 15 or 20 minutes.

 

Mousaka (serves 6 people)

  • 6 medium sized potatoes (red or white)
  • 4 medium to large eggplants
  • 1 large white or yellow onion
  • 2 large ripe red tomatoes
  • 2 lbs ground chuck
  • ½ gallon 2% milk
  • 1-1/4 C all-purpose flour
  • 3 medium eggs
  • ½ cup parmesan cheese
  • ½ cup Mozzarella Cheese
  • ¼ t nutmeg

Slice potatoes and eggplants into round, thin pieces. Fry potatoes and eggplant slices in vegetable oil until golden, and drain on paper towel.

Meantime, sauté ground chuck; drain fat, and add onion and tomatoes, and sauté for 3 minutes. Add 4 oz. of water and cook until done.

Place potatoes and eggplant in layers in 1/4 baking pan (12-1.4 x 10-1/4 x 2-1/4”). Top off evenly with ground beef.

 


 

Spaghetti w/Lobster

  • 1 lb spaghetti
  • 1 lobster (2 lbs)
  • 2 cups peeled and cubed tomatoes (seeds removed)
  • 2 cloves garlic
  • 2 t fresh parsley finely chopped
  • ½ C dry white wine
  • 4 T Mavra’s Greek Olive Oil
  • Salt and pepper to taste

Boil lobster in salty water for 5 minutes. Strain, but preserve broth. Cut lobster in half and place in pot. Add olive oil, and garlic and sauté for two or three minutes. Add wine, tomatoes, and parsley and 1 cup of preserved broth and boil uncovered for 10 minutes, stirring twice.

Meanwhile, boil spaghetti in salted water and add remaining broth into salty water. Strain, place spaghetti on platter, and top with lobster and sauce. Sprinkle chopped parsley on top. Serve immediately.

Mayonnaise

  • 2 egg yolks
  • 2 t yellow mustard
  • 2 t fresh lemon juice or white vinegar
  • 1-3/4 cup of Mavra’s Olive Oil
  • Salt
  • White Pepper

Place egg yolks, mustard, and salt in blender and blend on low for 2 or 3 seconds to mix. Keep speed on slow while pouring oil so as to form a thin thread as it turns. Add lemon juice (or vinegar) and pepper and blend on slow until thick.

Refrigerate. Will stay fresh for 2 – 3 weeks.


 

Piperato (Pepper Dip)

  • 2 long red or sweet hot peppers.
  • 10 – 12 oz. of feta cheese, crumbled
  • 7 oz. Philadelphia Cream Cheese
  • 4 t Mavra’s Olive Oil

Grill peppers for 15-20 minutes. Remove skin and seeds. Cut peppers and put in blender with oil, feta cheese, and cream cheese. Blend until mixture thickens and becomes smooth. Add 2 to 3 T of water if mixture is too thick.

 

Vinegrette Sauce

  • 3 T Balsamic Vinegar
  • 2 T yellow mustard
  • 6 T Mavra’s Olive Oil
  • Salt and pepper to taste

In a bowl blend vinegar and mustard with a fork, and slowly add oil followed with salt and pepper as you blend.

This sauce is good on grilled eggplant or squash (any kind) or any vegetable dish.

 

Eggplant Dip

  • ½ C Mavra’s Olive Oil
  • 2 T white vinegar
  • 2 cloves of garlic (optional)
  • 2T fresh parsley chopped

Clean and wipe eggplants (do not remove stem). Put whole eggplants on grill for 15 or 20 minutes. Turn them over until the skin is soft and burnt. (Burned skin gives them the smoky flavor). Carefully remove from grill and peel burnt skin away when somewhat cooled. Cut in half and remove any seeds. Cube and mix in blender with vinegar, olive oil, garlic, and fresh parsley until smooth.

This makes a very good veggie dip. Serve with barbecue chips, pita chips, and/or veggies.


 

Dolmades Leaves

  • 1 lb. grape leaves (in a jar)
  • 1 cup rice (uncooked)
  • 1 medium white or yellow onion
  • 1 bunch dill finely chopped
  • 3 T fresh chopped parsley
  • 4 – 6 small to med green onions
  • Juice from 2 lemons

Mix uncooked rice, onions, dill, and parsley.

Line large pot with grape leaves.

Place 1 T of rice mixture on a grape leaf and wrap. Place wrapped mixture on a grape leaf in the pot. Roll more grape leaves with rice mixture and layer in circular pattern in pot. Pour 2 T lemon juice over the grape leaves. Roll more grape leaves and make another layer in pot until mix is used up.

Slowly add two cups of water and the remaining lemon juice over contents in pot. Cover rolled grape leaves with heavy plate to keep from coming unwrapped. Cook over medium heat for 30 minutes. Serve.

 

Pesto

  • 2 C fresh basil leaves, chopped
  • ½ cup Mavra’s Olive Oil
  • ½ cup grated parmesan cheese
  • Pinch of salt

Clean and wash basil leaves, and drain well. Blend basil, oil, and garlic in blender until mashed. Add salt and parmesan cheese.

Place in air-tight jar so flavor and aroma is preserved. Will last up to two weeks in the refrigerator.

 

Feta Cheese Dip (serves 4-5)

  • 6 oz. feta cheese
  • 6 oz. Fage Greek Yogurt (or any plain strained Greek yogurt)
  • 4 T Mavra’s Olive Oil
  • 1 T grated white or yellow onion
  • 1 T fresh parsley, finely chopped

Cut feta into small pieces, and mix with all ingredients in blender until smooth. Excellent on grilled or toasted bread as appetizer.


 

Cheese Balls (serves 6 to 8)

  • 14 oz. shredded mozzarella cheese
  • 8 oz. of grated parmesan cheese
  • 2 med. raw eggs
  • 2 T all-purpose flour
  • Pinch of black pepper
  • 1 C very fine bread crumbs
  • Vegetable oil for frying

Mix cheeses, eggs, flour, and pepper in a bowl. Place mixture in refrigerator for 1 hour to harden. Mold cold mixture into small balls and coat with bread crumbs.

Fry in hot oil until golden.

Serve warm.

Tiropitta (Cheese Pie)

admin1 Mavra's Cook Book

1 package of phyllo sheets
10 oz domestic feta (crumbled)
4 eggs
4 teaspoons cottage cheese
1/2 cup milk
4 tablespoons all-purpose flour

Grease baking sheet. Carefully open 3-4 sheets phyllo and carefully lay on the baking sheet, covering the entire inside, with some ends hanging out of edges.

Sprinkle a few drops of olive oil onto the phyllo dough. Mix the feta and cottage cheese and spread half the mixture atop the dough. Lay 2-3 more sheets of phyllo dough on top of the cheeses, repeat with a few drops of olive oil and spread with remaining cheese. Cover cheese with 2-3 more phyllo sheets.

Beat eggs with milk and pour mixture over the dough and cheese. Fold in the edges than hang over the sides and layer 2-3 more sheets of phyllo dough on top of the pie. Sprinkle entire pan with a few more sprinkles of olive oil.

Bake 350 degrees, about 45-50 minutes or until the pie is golden brown and pulls from the sides. Cut in squares to serve.

Serves 10-12 people

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Lunch in under 30 Minutes

admin1 Latest Happenings, Mavra's Cook Book

Spring fever food on the grill in under 30 minutes.

Ingredients: from the Kenosha Harbor Portabella mushrooms from River Valley Ranch, Microgreens and Mixed greens from Milaeger’s, Flexseed bread from the Bread Lady.
Other ingredients: Brats, onions, sweet peppers, feta cheese, pepperoncini, olives and avocado. Finished off with Mavra’s Greek Olive Oil.

30 min lunch

Tzatziki

admin1 Mavra's Cook Book, tzatziki yoghurt cucumber sauce

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16 ounces yogurt, strained (Fage Greek yogurt)
1 cucumber, coarsely grated
4 garlic cloves, smashed
3 teaspoons Mavra’s Greek Oil
Pinch of salt
1 teaspoon white vinaigrette

Place grated cucumber in strainer for 15 minutes to drain all excess water. Place drained cucumber in large bowl and add drained yogurt. Add garlic, olive oil, salt and vinaigrette and mix well. Refrigerate at least one hour.

Serve with grilled pork chops, chicken or use as a dip with small pieces of grilled pita bread.

Lemon Garlic Oil

admin1 Mavra's Cook Book

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3 cloves of garlic, minced
2 shallots, minced
1 bay leaf, fresh or dry
1/4 cup finely chopped fresh Italian parsley
1/4 cup Mavra’s Greek Oil
1 teaspoon chili pepper flakes
2 tablespoons freshly squeezed lemon juice

Mix all ingredients together. Use as a dressing for salads or as a finish for grilled meats or grilled fish.