By Alexandra Stratou
In Cooking with Loula, Alexandra Stratou invitations readers into her Greek family’s kitchen, revealing their annual traditions and bringing their recipes to life—with touching remembrances of Kyria Loula (Kyria potential “Mrs.” in Greek), the girl who cooked for 3 generations of Stratou’s family members and who taught her that the key aspect in any loved dish is the spirit the cook dinner brings together with her to the kitchen.
Many vintage dishes are represented the following, akin to pastitsio and dolmades, in addition to creative, unconventional creations resembling a eco-friendly salad with avocado, apple, and Dijon mustard and a spinach gnocchi during which feta cheese seems along Gorgonzola. The approximately a hundred recipes are all hearty and unfussy, and arranged the way in which genuine domestic chefs imagine, with chapters for easy, healthy weekday dishes; extra languorous Sunday nutrients; and conventional vacation fare. With enormous quantities of mouthwatering photos and kooky illustrations, this publication is actually a gem.
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Extra info for Cooking with Loula: Greek Recipes from My Family to Yours
Serve to accompany a meal or eat it alone with some good feta and a poached or fried egg on top for an extremely satisfying dinner. serves • 2 to 4 time • Under 1 hour Extra-virgin olive oil 1 onion, finely chopped 1 pound (500 grams) shelled peas � cup chopped dill (about ½ bunch) Salt and pepper tomato sauce (optional) � cup (200 grams) canned diced tomatoes 1 teaspoon sugar 2 medium carrots, cut into thin rounds In a medium pot, heat 2 tablespoons olive oil. Add the onion and a splash of water, and cook until the onion is translucent.
Toss gently and taste, adding more dressing as needed. Any leftover dressing will keep, refrigerated, for up to 1 week. Fakes Lentil Soup There are some things, like lentil soup, that serve as common ground no matter who you are, and no matter where you are. People from different cultures, people with different eating habits, people with a lot, and people with a little all enjoy a good lentil soup. serves • 4 to 6 time • Under 2 hours One 16-ounce (500-gram) package brown lentils Extra-virgin olive oil 3 tomatoes, grated, or ¾ cup (200 grams) canned diced tomatoes 1 large onion, finely chopped 2 to 3 cloves garlic 2 bay leaves Salt and pepper Dried oregano Boil the lentils in a pot with plenty of water for 5 minutes, then drain.
Cook until translucent, then add half of the chopped zucchini flesh. ) Once the zucchini has colored slightly and any excess liquid has evaporated, add the beef, breaking it apart with a wooden spoon. Cook over high heat until browned. Add the white wine, and boil vigorously to let the alcohol evaporate. Stir in the tomato paste and enough water to cover the meat. Boil for 30 minutes, until dry. Take off the heat and, once cool, season with salt and pepper, add the egg, and mix. Preheat the oven to 350°F (180°C).
Cooking with Loula: Greek Recipes from My Family to Yours by Alexandra Stratou
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