Greek Dolmadakia Recipe – Stuffed Grape Vine Leaves

Greek Dolmadakia Recipe – Stuffed Grape Vine Leaves

Spring is the best time to prepare dolmadakia, when vine leaves are young and fresh. I’ve been lucky to have access to homegrown and organic tender, young vine leaves, and once you’ve used the best, its difficult to use the preserved varieties.

So how to prepare this classic Hellenic dish? It’s very simple, a little time consuming, but its definitely worth it!

Here’s a little video of me preparing dolmadakia that you might enjoy!

Ingredients

1/4 cup olive oil

1 large onion, finely chopped

3/4 cup long grain rice

1  cup hot water, from kettle

1/4 cup finely chopped parsley

1/4 cup finely chopped mint

salt and pepper, season to taste

30-50 vine leaves, depending on size

Method

Heat the olive oil in a medium sized saucepan and saute the onion until soft and transparent.

Add the rice, stir, and cook for a couple of minutes.

Add the herbs, and season with salt and pepper.

Continue stirring for a minute before adding the hot water.

Stir well, bring to the boil, reduce heat and cook for approximately 5 minutes.

Turn off the heat and place a lid on the pot.

To prepare the vine leaves you will need a large stainless steel bowl half filled with boiling water, and another stainless steel bowl filled with cold water. Place around 5 leaves at a time in the hot water first, and press down gently to ensure they are covered.  As the leaves change colour which may take 3-5 minutes, remove the leaves gently and place into the cold water to stop the cooking process.

Take each leaf and drain over the edge of a colander that has a large dish beneath it to catch the drips of water. Repeat until all leaves have been prepared.

With the smooth side down, and the stem side towards you, place the vine leaf onto a large plate. Place a heaped teaspoon of the mixture horizontally onto the leaf, and fold in the end with stem, roll once again, and then fold in the sides, and then gently roll to form a nice little parcel.

Line the bottom of a saucepan with 3 layers of baking paper or a heatproof plate that fits snugly and place the dolmadakia on top fitting them in nice and tight. Continue rolling until all leaves are used up.

Drizzle with approximately 1/4 cup olive oil, gently pour over 3/4 cup hot water, and then finish with the juice from half a juicy lemon. Then top with an inverted plate to keep the dolmadakia from moving around in the pot. Place lid on pot and take to the stove top, bring to the boil, then reduce heat and cook for approximately 1 hour or until rice is cooked. You’ll need to have a little sneak peak. When ready, turn off the heat and leave the pot to sit until completely cool and all the liquid has been absorbed.

Dolmadakia usually taste better the next day, so if you can resist, when they have cooled put them onto a serving plate and place in the refrigerator. Enjoy with a dollop of Greek natural yoghurt, a bowl of kalamata olives, wedges of tomatoes, slices of cucumber, some continental bread, and wash down with a crisp white wine.

Kali Orexi!

Eugenia xx

 

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Greek Life available nationally

Greek Life Available Nationally

Welcome to Greek Lifestyle!

Today I’m sharing some really exciting news!

I’m traveling from Adelaide to Canberra via a short stopover in Melbourne, where I’m typing this blog post, sipping peppermint tea, and taking the time to chime in and do a few social media updates. You see, I’m off to Canberra to share the story behind the story of Greek Life, and how this book came to be. I’m so happy to be visiting our Capital city, and meeting the lovely people of Canberra tonight at the Hellenic Club at Woden.

Greek Life book available nationally in AustraliaMy latest exciting news is that Greek Life can now be found in each state and territory in Australia. From Adelaide to Darwin, and Perth to Canberra, and all the cities in between.

Parap Fine Foods in Darwin is the latest addition to where Greek Life can be found. This high quality fine food store is a perfect match for my book.

The Hellenic Club at Woden in Canberra have books available for those living in our Capital City.

In Tasmania, Greek Life can be found at the amazing fine food store Hill Street Grocer, and over in the West, Boffins Books is where the fine people of Perth can get their copies of Greek Life.

All this shows an amazing support for my timeless book Greek Life, that can be found in only some of the best business in Australia. Greek Life continues to sit proudly in homes across our beautiful country, and beyond in cities around the globe. In fact, I’ve just received a phone call from a lady who requires 2 signed copies for her friends, with one being sent Germany!

Thanks for the love, thanks for the support, and thanks for joining the celebration that is Greek Life!

Eugenia xx

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Greek Life and Boston, USA

Greek Life and Boston, USA

Welcome to GL!

Last month, Greek Life was featured in an online newspaper in the City of Boston, Massachusetts. I was so happy to see the publication, and truly sometimes I simply feel amazed by the support that I’ve received to date.

What you need to know NOW about Greek LifeFor the lovely people in Boston and beyond, If you would like to join the celebration that is Greek Life, than please visit my website where you can find links to the softcover version of Greek Life that celebrates family, culture, and food.

Within its pages, you will find mouthwatering recipes for the food prepared when observing cultural traditions, delicious and nutritious Lenten food, seafood, meat, and celebration foods, interwoven with thought inspiring philosophy, and beautiful full colour photography that takes readers on an intimate journey through the Greek way of life.

Greek Life is like no other cookbook. It is filled with cultural traditions and explains the when, why, and how of observing the timeless and meaningful Greek traditions. Be transported by the story of family as it unfolds, and be inspired by the Mediterranean Diet/Lifestyle and the healthy way of eating that is respected the world over as the most desirable and beneficial way of eating and enjoying life.

 

 

The Meditteranean Diet, image property of Eugenia Pantahos. Copright. Not to be used under any circumstances.

Eating the Greek way!

The Mediterranean Diet is more than food, it is a lifestyle that encompasses socialising, working, incidental exercise through gardening and dancing, enjoying coffee, oh and a few glasses of wine, eating seasonally, having very little dairy, enjoying seafood, but having limited meat.

It is mostly a vegetarian and vegan way of life especially when observing times of Lent and fasting.

Of course there are times that are celebrated throughout the calendar year, and we all know what that looks like! A Greek Feast, is like no other. Tables set with the most colourful assortment of food usually dressed in olive oil, lemon juice and oregano (or other homegrown herb) , aromatically prepared and slow cooked meats, mouthwatering sweets, wine, the elixir of the gods, and lots of kefi!

So, what are you waiting for? Get your copies of Greek Life at Amazon now and join the celebration that is called Greek Life!

Eugenia xx

 

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Greek Life and Hill Street Grocer

Greek Life and Hill Street Grocer

I’m just feeling so thrilled. Truly, I am!

Greek Life has moved into new states, and the latest one to be added is Tasmania. The lovely people of Hobart can now get their hands on Greek Life. It’s a beautiful and meaningful book for anyone for whom Greek culture means something; the foodies, the travelers, the cooks, the coffee table book lovers, and of course those who simply love all things Hellenic.

What you need to know NOW about Greek LifeWithin its pages you will be taken on a journey of discovery as the story of family unfolds and then continues with the beautiful and unique traditions, culture, and of course the mouthwatering food prepared when observing these cultural traditions. Your mind will be stimulated with thought inspiring philosophy (a little mind food), and the photography will transport you to some intimate and unforgettable experience within your heart and soul.

Greek Life has been acclaimed as the highest quality book on Greek culture by many of my readers. It sits proudly in homes in Australia and beyond in all corners of the globe.  It is more than a cookbook, it is an anthology that brings to life the stories around  recipes and why its so important to preserve them.

Tasmanians, I know that you will love Greek Life as much as your counterparts do in this beautiful country we call home. Be inspired by what my readers are sharing with me. Join the celebration that is Greek Life.

Now in limited supply, this hardcover book is a beautiful gift for the special people in your life.

You won’t want to miss out, so now’s the time to visit the Hill Street Grocer in Hobart, to get your copies.  Local is the new black!

Eugenia xx

Greek Life available now at Hill Street Home, Hobart, TasmaniaHill Street Grocer where you can buy Greek Life by Eugenia Pantahos

 

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Taste of Greece Dinner

TASTE OF GREECE DINNER

TOGI’ve had an overwhelming response to my Taste of Greece Dinner….and that means we are ‘sold out’!

Thanks to all those who have booked and secured their places at the table. I very much look forward to catching up over a glass of wine, some amazing food and lots of stories. Thanks for connecting 🙂

GLx

 

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Cream Kataifi

Welcome to Greek Lifestyle!

Here is my recipe for Cream Kataifi….a decadent and delicious dessert made especially for special occasions.

Base:

500 grams kadaifi (shredded wheat pastry)

180 grams  butter, melted

Syrup:

1 1/2 cups sugar
1 1/2 cups water
1 cinnamon stick
1 peel of lemon rind

Custard:

4 cups milk

2 tablespoons flour

2 tablespoons cornflour

1/2 cup sugar

 4 egg yolks

1 teaspoon pure vanilla essence

Topping:
Thickened Cream, whipped with a little caster sugar
Crushed walnuts

Method:

Preheat oven to 350 degrees.

Carefully pull apart the kadaifi and place into a 13 x 9-inch glass baking dish. Pack down gently and then drizzle with the melted butter. Bake 40 minutes or until golden brown. Remove from oven and cool.

In small pot, combine the syrup ingredients; bring to a boil and simmer for 5-8 minutes.  Remove citrus peel and cinnamon stick. Carefully and evenly spoon the syrup over baked kadaifi base. Cool.

To make the custard heat 3 1/2 cups of milk.  Use the remaining 1/2 cup of milk to combine flour and cornflour. Add to the hot milk and whisk to prevent lumps forming. Add sugar and then quickly whisk in egg yolks.

Cook over low heat, stirring constantly until thick.  Add vanilla essence and stir through. Remove from stove top and place a sheet of plastic wrap directly on surface of custard to prevent skin from forming.  Cool.

Spread custard evenly over kadaifi base. Refrigerate for 2-3 hours or overnight.  Top with slightly sweetened whipped cream and sprinkle with crushed walnuts.

Best served chilled.

Enjoy!

GL xx

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Easter Biscuits – Koulourakia

 

Welcome to Greek Lifestyle!

As we approach Easter Sunday, now is the time to dust off your cookbooks and prepare to make the all time favourite Easter biscuits known as koulourakia.  Traditionally these are baked on Easter Thursday or Easter Saturday. Here’s one of my favourite recipes:

Koulourakia                                              

Ingredients

½ block of unsalted butter, at room temperature

1 cup caster sugar

3½ cups plain flour

Pinch of salt

1 teaspoon baking powder

3 eggs

1 teaspoon pure vanilla essence

1/3 cup milk or orange juice

Grated orange rind (optional)

Egg glaze  

2 egg yolks

2 tablespoons milk

Place the egg glaze ingredients into a small bowl and whisk together with a fork. Using a small pastry brush, glaze the koulourakia before baking.

Method

Preheat oven to 190 degrees.

Warm the butter and add to the sifted ingredients.

Knead until the mixture resembles breadcrumbs.

Add the beaten egg, vanilla and continue kneading.

Add milk and extra flour if required, and knead until smooth.

Break off pieces the size of small walnuts and roll out using your hands. Create traditional patterns of twists and coils.

Glaze koulourakia with the egg yolk mixture before baking.

Bake in a moderate oven for 15-20 minutes.  Cool on wire rack.

Happy Baking!!!

GL xx

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Palm Sunday

 

Welcome to Greek Lifestyle!

Today we celebrate Palm Sunday which commemorates the entry of Jesus into Jereusalem.  The church is decorated with palm fronds and daphne, and  at the end of the service the priest hands out cuttings of daphne and intricately woven crosses made from palm fronds for the faithful to take home.

Although Palm Sunday which is a Feast Day  falls during lent, it is permissible to eat fish. Traditionally Greeks celebrate with a lunch consisting of bakalarios (cod) and skordalia (garlic and potato puree) to celebrate this important day.

 

palm sunday

 

The official greeting is now Kali Anastasi, which translates to a good resurrection.

I will be preparing Koulourakia on Thursday and Tsoureki and Red Dyed Eggs on Saturday.

Good luck with your Easter preparations this week. I would love for you to share your special Greek recipes and traditions.

May we all have a happy Easter!

GL xx

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Welcome to Greek Lifestyle

Welcome!

The Greek Lifestyle Blog is where you will find an abundance of information surrounding Greek customs, traditions, food, travel, history and lifestyle.

It is the perfect place to share, explore, learn and partake in the inimitable Greek way of life.

GL x

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