Healthy Eating Tips
Cretan Olive Diet
Diet Types & PLANS
Cretan Olive Diet Recipes 5 or 6 tomatoes2-3 aubergines 2-3 zucchini 2-3 green peppers 2 onions, dill, parsley, 1 cup of olive-oil salt, pepper 1 lb. of rice 1 tbsp. of concentrated tomato pulp diluted in 1 glass of water 1 cup grated cheese. Hollow out all vegetables and chop their contents (except for the green peppers) in a bowl. Add the finely chopped onion, the dill, the parsley, the rice, salt and pepper. Salt the empty insides of the vegetables, stuff them and place them in a baking pan. Pour the tomato concentrate and a cup of oil over them. Cook in a heat oven. Just before turning off the oven, sprinkle with the grated cheese and let this melt. 1 kilo of veal 1 small glass of white wine salt, pepper 2 tablespoons of flour half cup of lemon juice Brown the meat with the onion and pour in the tumbler of wine. Add salt, pepper and water and simmer the meat very slowly until it has absorbed most of the liquid. Dissolve the flour in the lemon juice and add to the pot. Bring to the boil a couple of times and then turn off the fire. 1 chicken 1 cup of olive oil 1 onion 1 kilo of ripe tomatoes salt, pepper Brown the chicken in the boiling oil with the onion and add the skinned and chopped tomatoes, salt and pepper and a little water. When cooked, remove the chicken portions with a ladle. In the meantime, prepare the ochra: wash them, clean them and pour a cup of lemon juice over them. Let them stand for a couple of hours before adding them to the chicken broth. Once cooked, mix with the chicken. 1 kilo of cuttlefish 1 kilo of spinach 1 cup of oil 2 onions 1 tumbler of red wine a little dill mint salt, pepper Clean the cuttlefish (remove the eyes, the internal shell or "bone", the stomach and the ink). Brown the onions in oil and add the dill, the mint and the then add the chopped cuttlefish. When it is boiling, pour in the wine and let it bubble; add the salt and pepper, 2 glasses of water and simmer. Ten minutes before the food is cooked, add the spinach. 1 kilo of potatoes 5-6 eggs 2 tomatoes, 1 onion 2 tbsp. of finely chopped parsley 1 cucumber a handful of olives as much olive oil as you want vinegar, salt wash and boil the potatoes, then peel them. Boil the eggs and cut them and the potatoes in slices, add the sliced tomatoes, the finely chopped onion, the parsley, the sliced cucumber and the olives. Mix with salt, pepper, oil and vinegar. Boil the cauliflower in salted water and strain it. Brown in a pan with oil, turning it round till all water evaporates. Beat 4 or 5 eggs with some salt and pepper and pour over the cauliflower. When the eggs are firm, turn the omelet upside down with the help of a large plate and cook on the other side. Sarikopites (pies) Prepare a normal dough with 1/2 kilo of flour, a small cup of oil, 1 glass of water, salt and a little lemon juice. Roll out the dough and cut in strips 8 to 10 cm wide and 25-30 cm long. Spread the sour "mizithra" (a kind of soft Cretan cheese) all along the strips and fold them. Starting at one end, twist the ribbon in a spiral. The shape is similar to a "sariki" (the traditional headdress of Cretan men which is why the pies are called "Sarikopites":sariki-pies). Deep fry and serve with honey. 5 eggs 1 cup of sugar 1 small glass of brandy 1 teaspoon. of baking powder some grated lemon peel 1 tbsp. of ground cinnamon and one of clove 2 cups of fine semolina 1 cup of roughly chopped walnut 2 cups of sugar 1 cup of water 1 lemon peel 1 stick of cinnamon Beat the white part of the eggs stiff and add the sugar. Then add the beaten yolks, baking powder dissolved in brandy, the lemon peel, the ground clove and cinnamon, the semolina and the walnuts. Bake in a moderate-heated oven for about 1 hour. As soon as the cake has cooled down a bit, add the warm syrup.
Courgettes, Aubergine and Potato Moussaka For 8-10 people
1 kg Lamb mince, 150 ml Olive oil, 2 onions, 6 medium sized courgettes, 3 aubergines, 6 medium sized peeled potatoes, 100 ml wine, 1-2 dessert spoons of tomato puree, Salt, pepper, Bechamel Sauce: 1 litre of milk, 2 eggs, 150 g grated cheese, Salt, pepper, nutmeg Gently saute the onions in the oil and add the mince, turning until browned. Add the wine and tomato puree and leave to slowly simmer. Saute the thickly sliced courgettes, aubergines and potatoes - or alternatively these can be baked in a little oil in a hot oven, which will make the dish lighter. Grease a rectangular casserole dish with a little butter, scatter over with a little sieved flower. Then add in the following order, a layer of potato, minced mixture, courgettes, and minced mixture again. Make up the Bechamel sauce as follows: Heat the butter in a saucepan and make a roue with the flour by continuously stirring over the heat for a minute. Then add the milk in small amounts until the sauce thickens. At the end add the beaten eggs, salt, pepper and nutmeg. Pour the sauce over the meat, sprinkle with cheese and bake in a pre-heated oven at 200 C until it is golden brown on top.
Kreas jouvetsi me kitharaki For 5 to 6 people
1 kg Lamb, 100 ml Olive oil, 4 to 5 ripe tomatoes, 500 g rice pasta, 150 ml water, 150 g grated cheese, Salt and pepper. Cut the meat into small pieces and place in a casserole dish, or into 5 small individual dishes. Puree the tomatoes in a processor. Season the meat with salt and pepper, and add the pureed tomatoes. Add the oil and water and bake in a pre heated oven at 200 C until just tender. Before the neat is ready, prepare a saucepan of salted boiling water and cook the rice pasta. Strain the noodles, add then mix in with the meat and bake for further 15 minutes. Sprinkle with grated cheese and serve. Paradosiako Stifado me Mosharaki For 6 people 1 kg veal, 150 g Olive oil, 1 kg onions, 2 cloves of garlic, 2-3 Bay leaves, 500 ml red wine, Salt, pepper, fenugreek. Cut the meat into cubes. Heat the oil in a saucepan and add the roughly sliced onions and bay leaves. Saute the meat adding the chopped garlic, and when the meat is browned, add the wine until the meat is covered. Add the chopped garlic and fenugreek and simmer. Finally add salt, pepper and fenugreek and cook until tender.
Lagos Krasatos (Hare in Wine) For 6 people 1 large rabbit (or hare), 300 ml red wine, 2 or 3 onions, 2 cloves of garlic, 3 or 4 bay leaves, 2 or 3 cloves, Salt, pepper, 2 dessert spoons of flour, 150 ml olive oil. Marinade the rabbit or hare the night before. Firstly slice the onions, and garlic and place into a casserole dish. Add the rabbit, bay leaves, cloves, pepper and pour over wine. Leave in cool place over night. Drain the flesh, retaining the marinade, and saute the pieces of rabbit in a pan with the oil. Dust with the sieved flour, and turn a few times. Add the liquid from the marinade, and bring to boil. Simmer gently until tender.
Psari me bamies (Fish with Okra) For 6 people 1 kg White Fish such as Cod, 1 kg Okra (Ladies Fingers), 150 ml Olive Oil, 500 g tomatoes, 1 to 2 onions, a little lemon juice, Salt, pepper. Wash the fish and drain. Wash and trim the Okra, place in a saucepan with lemon juice and oil so that during the cooking they do not become to soft. Saute the onions in the oil in a saucepan and add the Okra, salt and pepper. Simmer very gently until the juices are reduced by half. Then take the half of the Okra away, lay the fish on top of the remainder and replace the remaining Okra. Cook gently for approximately 15-20 minutes. Serve immediately.
Dolmades me ambelofia For 5 to 6 people 500 g of vine leaves, 500 g rice, 2 or 3 artichoke hearts, 2 onions, 2-3 courgettes, 2 potatoes, 300 ml olive oil, 1 lemon, Fresh mint leaves. Place the vine leaves in boiling water for a few moments to soften. Drain and prepare the filling. Put the rice in a saucepan. Finely grate the potatoes, courgettes, onions and the artichoke hearts and add to the rice. Cut the mint into tiny pieces and add salt, pepper, oil and mix together. Place a spoonful or more of the filling onto each wine leaf and carefully wrap to create a small parcel. In a large pan, arrange the stuffed vine leaves in circular fashion and add just enough water to cover. Then leave to simmer gently until all the water is absorbed and the rice is tender. Before removing from the heat, squeeze the lemon and pour the juice over the vine leaves.
Baklavas 500 g filo pastry, 300 g finely ground almonds, 300 g finely ground walnuts, 2 teaspoonfuls of cinnamon, 1 teaspoon of ground cloves, 150 g butter, Syrup: 450 g sugar, 300 ml water, 75 g honey, 2 dessert spoons lemon juice, Vanilla essence. Mix together the walnuts, almonds, cloves and cinnamon. Melt the butter and grease a rectangular baking tin and all of the leaves of the filo pastry. In the baking tin, lay out four sheets of pastry, and reserve a further four sheets. Now place a little of the filling on the sheets in the tin, and cover with two leaves of pastry. Keep repeating this until all the filling is used up. Then add the reserved four sheets of pastry to the top and tuck in all around. Cut the Baklava into squares, pour over the rest of the butter and bake in a pre-heated oven at 200 C until golden brown. Place all the ingredients of the syrup together in a little pan and bring to the boil, simmer for 5 to 10 minutes and pour over the hot Baklava. |
