Quick Cypriot Recipes

Speroulla's Contributes to Busy Mums recipes with some
Quick Cypriot Recipes


Easy to prepare and a little different than the normal things I tend to prepare. Speroulla loves cooking and works long hours.  These are some of the recipes she gives her family.

Have a go at these they are all delicious - and generally easy and quick to make.



SPEROULLA'S CUCUMBER AND YOGURT PITTA'S

Grate a cucumber and put in a sieve for a few moments so the water will come out.[if you have time leave longer]

Add a large tub of Greek yoghurt in a bowl, put in a good few drops of olive oil, salt and a good pinch of dried mint.

Put the cucumber in mix altogether and serve with pita bread and olives.






Speroulla's Hummus

3 Aubergines
1 415g  can of cooked Chickpeas
Parsely
Olive Oil
2 Lemons
Salt and Pepper to taste.
 
PITA BREAD TO SERVE.
 
Cook the Aubergines in the oven [whole just prick with a fork] for about 1and a half hours until soft. While still

hot peel the Aubergines and get all the flesh out. Open the can of cooked chickpeas and rinse under cold water and

put in a blender, wiz until smooth, then add the rest of the ingredients(lemon,parsely, olive oil and seasoning and

serve with hot pita bread.


Also really nice if you add a two tablespoons of the tahini paste to the above dip.



SPINACH AND FETA PIE.

1 PACKET OF FILO PASTRY
2 X 500G OF SPINACH
I PACKET OF FETA
2 MEDIUM  ONIONS
2 EGGS
SALT/PEPPER AND CINNAMON
OLIVE OIL FOR COATING

Firstly chop the onion  and fry in a bit of olive oil until brown.
Put the spinach in a large saucepan [first wash] and let it sweat until it reduces to half the size, spinach does reduce a lot so if you wish use 3 packets . Turn heat off.This can be done the night before.
Then put the onion in with the spinach and mix add the 2 eggs [whisk first] into the mixture.
Lastly add the feta and crumble in to the mixture add salt and pepper and a dash of cinnamon. Put aside.

Open the packet of filo pastry divide in to two,take a normal Pyrex dish or roasting dish the size of your oven [the width].
Take each filo pasty and brush with  olive oil , one by one and put in the tray, when you have done half put the spinach mixture in , then do the same with the rest of the pasty.
Brush the top with olive oil and make cuts in the middle and cook in the centre of the oven for 1 hour on medium heat,




Speroulla's Tortillas

COOKED CHIPS OR ROAST POTATOES
ONIONS OR FRESH SPRING ONIONS
2/3 RIP TOMATOES
4 EGGS.

In a normal family size frying pan , chop the onions and fry with the tomatoes [you can take of the skin but I don't] until brow .
cut up the roast potatoes or the chips and mix all together , lastly add the eggs [whisk first] and stir until the eggs are cooked.
Add salt and pepper to taste.
You can put it under the grill to brown [provided your frying pan handle is not wooden].
Serve with a nice SALAD of  CHOPPED TOMATOES, RED ONIONS,CUCUMBER,A HAND FULL OF BLACK OLIVES SALT/PEPPER
JUICE OF I/2 LEMON DASH OF OLIVE OIL AND A SPRINKLE OF DRIED MINT , MIX ALL TOGETHER AND HOT PITA BREAD. 
 



SEMOLINA PUDDING

6 CUPS OF WATER
2 GLOVES AND  2 CINNAMON STICKS
2 CUPS OF SUGAR

2 CUPS OF SEMOLINA
1/2 CUP OF GROUND NUT OIL
1/2 CUP OF BLANCHED ALMONDS'

IN A LARGE SAUCEPAN HEAT THE WATER AND SUGAR TOGETHER WITH THE SPICES, UNTIL SUGAR IS DISSOLVED.
PUT ASIDE.

IN A NON STICK FRYING PAN ADD THE ALMONDS SO THEY GO A GOLDEN COLOUR [BE CAREFUL YOU DO NOT BURN]
PUT ASIDE.

IN AN OTHER SAUCEPAN PUT THE OIL IN AND HEAT WHEN HOT ADD THE SEMOLINA AND MAKE SURE ALL IS COATED WITH THE OIL, THEN ADD THE WATER AND SUGAR.STIR CONTINUALLY.THIS WILL TAKE ABOUT 10 MINUIT'S UNTIL ALL THE WATER HAS BEEN ABSORBED.
MAKE SURE THAT YOU STIR PROPERLY AND CONTINUALLY , LASTLY ADD THE ALMONDS'.
PUT IN A OILED CAKE TIN OR EVEN A PATENTED ONE AND LEAVE TO SET.

PUT IN THE FRIDGE WHEN COLD TURN OUT AND CUT IN TO SLICE'S.

IT IS EASY REALLY AND TASTES VERY NICE.