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Olivia’s Authentic Mediterranean cuisine “Easter”

Greek Rosemary roasted chicken and  lemon potatoes 1 whole roasting chicken (around 6lbs) Salt & pepper to taste 2-3 tsp dried oregano 4-6 baking potatoes p...

Greek Rosemary roasted chicken and  lemon potatoes

1 whole roasting chicken (around 6lbs)
Salt & pepper to taste
2-3 tsp dried oregano
4-6 baking potatoes peeled & quartered
1/4 cup butter
3tbsp fresh lemon juice
3/4 cup chicken broth
Place chicken in roasting pan
Sprinkle w 1/2 amount of salt, pepper , & oregano Arrange the potatoes around the chicken and sprinkle w remaining salt, pepper, & oregano Pour lemon juice and butter over everything And the chicken broth to the bottom of the pan Bake @ 350•F for 2 1/2 hrs, basting frequently until chicken is browned & tender

Avgolemeno soup (a Greek soup - translated means egg and lemon soup) To make your own chicken stock ( to equal 8 cups of chicken stock if u buy ready):
2carrots chopped
5 celery stalks chopped
1 onion chopped
1 small whole chicken
10 cups water
Boil all ingredients together until chicken is completely cooked (internal temp of 160•F) Remove the chicken, save the meat, but throw out the bones & skin Strain the stock and discard the veggies If needed add water to bring it up to a full 8 cups To complete your soup:
2 cups orzo
1 tsp salt
1/2 tsp pepper
3 tbsp cornstarch
4 large eggs
4 freshly squeezed lemons
In your soup pot, add your chicken stock & orzo. Boil until aldente (approx 10mins) Turn back the heat to a med/low Dissolve cornstarch into 1/2 cup cold water then add 2 cups of the stock to it in a separate bowl Beat eggs w whisk until fluffy, add to the cornstarch mix, the lemon juice, and slowly add 2 more cups of the stock Over low heat, slowly add egg mix on top of orzo, stirring constantly until thick & creamy, add chicken and lastly garnish w freshly chopped Italian parsley

Tsoureki (Greek Easter sweet bread)
2 cups milk
2 (1/4 oz) packages dry yeast
8-9 cups bread flour
1 3/4 cups sugar
1 cup finely chopped almonds
1 tsp salt
1 Orange zested
2 tsp finely ground anise seed or 1tbsp mahlepi
1 tsp ground masticha
1/4 cup butter melted
5 eggs beaten well
1 egg yolk
2-3 tbsp milk
1/2 cup sliced almonds
Warm 2 cups milk and place in large bowl. Add yeast, 1 cup flour, & 1/4 cup of the sugar. Cover & proof for 1 hour In a large bowl combine 7 cups flour, the ground almonds, salt, remaining sugar, orange zest, anise seed or mahlepi, & the masticha.  Make a well in the center. Add the yeast mixture, melted butter & eggs. Work from the center outwards, bringing flour into the well, stirring the mixture until a dough begins to form.
Dust your work surface w a small amount of the remaining flour and knead, adding more flour if necessary until the dough is smooth and does not stick to your hands (about 12 mins) Place in an oiled bowl, cover w a cloth, & set aside in a warm, draft free place to rise until doubled in bulk (about 2hrs).  Punch down dough Divide into 6 small balls & roll each into strips 12-15 inches long, & about 2 inches in diameter.  Lay 3 strips side by side, pinching together @ 1 end, & braid.  Pinch together @ the other end to hold the loaf intact.
At this point you can press 2 dyed eggs between the strips of braid Repeat this procedure to make the 2nd loaf Place the breads on a parchment lined baking sheet, covered, & let rise for 2hrs or until doubled in bulk While bread is rising preheat oven to 360•F placing the rack on Lower shelf in oven Beat together egg yol & remaining milk. Brush over the bread loaves and sprinkle w sliced almonds Bake for about 40-45 mins or until golden brown.

Almond joy martini
Vanilla vodka
Shake w rocks well and pour into a martini glass rimmed in chocolate syrup and fresh coconut

Juicy sweet tart
Key lime rum
Cranberry lemonade
Fresh chopped fruit for garnish
Shake all ingredients and pour over ice add fresh fruit to the top


Website: http://www.olivias.biz

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