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> Ellen Argyriou.
> Greek Cooking. Influence on the Australian...
> Char-grilled eggplant and spinch sandwich
> Yoghurt Cake. Yaourtopita.
> Pickled peppers. Piperies Toursi.
> Custard Pie. Galataboureko.
> The Complete Middle East Cookbook. Tess Mallos.
> Weights Volmes & Liquid Measures. A Guide.
> Lamb stew with zucchini. Arni Yahni.
> Rose petal jam & fig preserves.
> Spinach pie - Spanakopita
> Almond pears, nut rolls, glace fruits, & Greek coffee
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> Spinach with rice.
|Pickled peppers. Piperies Toursi.
5 cups water
3 tablespoons rock salt
750 g (1½ lb) long Hungarian peppers
2 garlic cloves
2 hot chilli peppers, fresh or dried
5 cups white vinegar
1 tablespoon whole allspice (pimento)
½ teaspoon peppercorns
2 bay leaves
½ cup sugar (optional)
1 Stir salt into water and bring to the boil.
2 Leave until cool.
3 Wash peppers and trim stems without remUving them completely.
4 Place peppers in a large bowl and cover with cooled brine.
5 Leave for 24 hours.
6 Drain and rinse thoroughly with cold water.
7 Pack into two sterilised jars adding a halved garlic clove and a hot chilli pepper to each.
8 Cover peppers with strained, boiling hot vinegar and seal.
9 Store for at least 3 weeks before using.
To make Spiced Vinegar:
1 Place vinegar, spices and sugar (if used) in a pan, bring to the boil and simmer gently for 5 minutes.
2 Strain and reheat to boiling point when required.
Note: The traditional Greek pickles do not have sugar, but some cooks use it since it improves the flavour.
Author: Tess Mallos
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow
Source: Greek Cookbook