240 × 220 SPINE: 7
dishes Kleftiko, Moussaka, Xtapodaki Ksydado, Kalamarakia Gemista, Spanakopita,
Baklava are made of? Even better, would you like to learn how you cook these delicious dishes yourself? In that case, this book is for you. Step by step you will learn how to prepare the most favourite dishes yourself, in the traditional Greek way.
Cooking Odyssey at Poros
H
ave you ever wondered what exactly the
by Katerina Sakelliou
ISBN 978-618-205-309-6
FLAPS: 70
Hello! My name is Katerina Sakelliou and I was born on the beautiful island of Poros. In this book I will share with you my home, The Odyssey, my food and favorite recipes. So put your apron on, get the pots and pans out and start cooking! I have been baking and cooking for as long as I can remember. I learned from a great cook, my mother. When I was 18 years old I started working in our family restaurant Spiros. Next, came our Big Fat Greek Wedding! Our 200 guests were eating in the family restaurant that accommodates 120 people. The bridal bouquet blew off of the roof of the car and Rik forgot his shoes. In front of the altar he was pledging his love for me in his brother-in-law’s footwear, three sizes to big. Soon afterwards Rik and I started Odyssey Centre and as part of this we established our very own cooking center. Now I could teach people how to make their own Greek dishes. A dream come true! When our daughter Dora was born, we could not be happier.
Title Cooking Odyssey at Poros Author Katerina Sakelliou Translation Correction Margarita Tataki Layout - Design Myrtilo, Lena Pantopoulou Copyright© 2022 Katerina Sakelliou
First Edition Athens, July 2022 ISBN 978-618-205-309-6
Vatatzi 55, 114 73 Athens ΤEL.: +30210 6431108 E-MAIL: ocelotos@ocelotos.gr www.ocelotos.gr
This publication is in copyright. Subject to statutory exception and to the provisions of relevant collective licensing agreements, no reproduction of any part may take place without the written permission of the author and of Ocelotos Publications.
T
he fresh taste of a Greek salad, the smell of moussaka and the joy of tzatziki on toasted bread. Don’t you wish you could take a piece of Greece with you after your holiday there? Learn how to make these delicious dishes in an easy way. Return home as a great cook and impress your family and friends with your new skills.
ODYSSEY
Vegetarian Starter
Tzatziki A fresh yogurt, garlic & cucumber dip 15 min. INGREDIENTS
• • • • • • •
250 gr / 9 oz. Greek yogurt 2-3 garlic gloves (chopped or pressed) ½ cucumber, 5 Tbsp. high quality olive oil salt freshly ground pepper fresh mint leaves, chopped
PREPARATION
Cucumber contains a lot of water, so to be able to use the grated cucumber, you need to squeeze out the water by squeezing it in your fist. Peel the garlic gloves and run them through the garlic press. Mix together well the grated and squeezed cucumber, pressed garlic gloves, mint leaves, olive oil and the yogurt. Season the tzatziki with salt and pepper. Refrigerate up to 2 hours to allow flavours to develop. Stir again before serving. TIP: Serve with toasted bread, sprinkled with olive oil, salt and pepper
6
Skordalia Garlic Dip 40 min. INGREDIENTS
• • • • • • •
½ cup dry white wine 3-4 Tbsps. vinegar ½ cup walnut halves ½ kilo day-old bread, crust removed 8 cloves garlic 1 cup good quality olive oil salt and pepper to taste
Vegetarian Starter
ODYSSEY
PREPARATION
Soak the stale bread in the wine until soft. Squeeze out liquid and set aside. The best skordalia is made by hand in a wooden mortar and beaten with a heavy pestle. Place the garlic in the mortar and drizzle with a little olive oil. Pound into a thick paste. Gradually add in the other ingredients —bread, walnuts, olive oil, vinegar— alternating between small amounts of each and pounding well until thoroughly combined each time. This technique requires strong arms and patience. If you lack either, try this method: Place garlic, bread, walnuts, salt, and pepper in a blender and puree. With blender running, add olive oil and vinegar in steady streams, alternating between the two ingredients. Continue beating until thoroughly combined. Experiment with the amount of garlic, adding a few more cloves if you like a stronger taste.
7
240 × 220 SPINE: 7
dishes Kleftiko, Moussaka, Xtapodaki Ksydado, Kalamarakia Gemista, Spanakopita,
Baklava are made of? Even better, would you like to learn how you cook these delicious dishes yourself? In that case, this book is for you. Step by step you will learn how to prepare the most favourite dishes yourself, in the traditional Greek way.
Cooking Odyssey at Poros
H
ave you ever wondered what exactly the
by Katerina Sakelliou
ISBN 978-618-205-309-6
FLAPS: 70
Hello! My name is Katerina Sakelliou and I was born on the beautiful island of Poros. In this book I will share with you my home, The Odyssey, my food and favorite recipes. So put your apron on, get the pots and pans out and start cooking! I have been baking and cooking for as long as I can remember. I learned from a great cook, my mother. When I was 18 years old I started working in our family restaurant Spiros. Next, came our Big Fat Greek Wedding! Our 200 guests were eating in the family restaurant that accommodates 120 people. The bridal bouquet blew off of the roof of the car and Rik forgot his shoes. In front of the altar he was pledging his love for me in his brother-in-law’s footwear, three sizes to big. Soon afterwards Rik and I started Odyssey Centre and as part of this we established our very own cooking center. Now I could teach people how to make their own Greek dishes. A dream come true! When our daughter Dora was born, we could not be happier.