Potato salad with mayonnaise

POTATO SALAD WITH MAYONNAISE

Ingredients

1 kg boiled potatoes

1 tablespoon spicy mustard

1tablespoon of vinegar

3 tablespoons olive oil

4 TB mayonnaises or more
100 g. olives with light vinegar taste

1 onion, finely chopped

4 cloves garlic finely chopped

The whites of four hard boiled eggs.

Instructions

Wash the potatoes well, under the faucet with plenty of water. Scrub them with a brush.

Pot the potatoes in a large pot and pour water until it covers them and reaches 2 cm above them.

Put the pot over high heat and let the potatoes to boil.

Potatoes are ready when cracks appear on their skin.

Remove the pot from heat. 

With a slotted ladle take the potatoes off the water and put them in a bowl.

Let them to cool and peel them.

Boil the eggs tight and let them to cool.

Remove the kernels from olives and cut them in very small pieces.
Cut the potatoes into pieces smaller than a walnut.

Put the potatoes in a serving bowl.

Add salt, oil, mustard, vinegar and mayonnaise.

Clean the onion and cut them with a knife in very thin slices.

Add them in the serving bowl.

Clean the garlic and cut it into the bowl.

Peel the eggs. Sever each egg in the middle.

Take away the yolks. Do not use them.

If you use the yolks, your salad becomes very heavy, almost indigestible.

Sever the egg in half lengthwise and widthwise. So each egg white is cut into 8 pieces.

Put the egg whites and olive pieces in the serving bowl with the remaining ingredients.

Mix all the ingredients well. Try the taste.

If you don’t like the flavor, correct seasoning.

 

Individual cheese pies

INDIVIDUAL CHEESE PIES

Dough

Ingredients

1 cup olive oil

250 g. very cold margarine (almost frozen)

1 sachet dry yeast

1/2 cup of warm water

1 cup lukewarm milk or kefir

800 g. flour

1 egg

Instructions

Dough

Dissolve the yeast in a cup of warm water.

Stir in a spoonful of flour, to multiply fungi.

Put the oil in a large bowl.

Grate the margarine with tomato grater.

Mix those two ingredients lightly with a fork.

Add the dissolved yeast into the bowl and mix again with the fork.

Beat the egg slightly and pour it in the bowl.

Add mild or kefir and mix again.

Add the flour little by little into the bowl and knead with your hands.

You are trying to make soft dough that does not stick to hands.

If your dough sticks to hands, add more flour to stiffen it a bit.

If the dough you made is hard, add a little milk and knead to loosen it.

Wrap the bowl around with film for food.

Put over the bowl a clean fluffy towel and put it in a warm place.

Let the dough rise and double its volume.

It is better to prepare the dough overnight, because in the morning is ready for pies.

Stuffing

Ingredients

1/2 kg feta cheese or any white cow cheese

400 g. unsalted cheese or cream cheese

200 g. grated Edam cheese or grated Gouda cheese

2 large eggs  

200 g. whipping cream 30% fat 

Instructions

Stuffing

The feta cheese is kind of soft so rub it with your hands in a bowl.

Add in the bowl the whipping cream and the other grated cheeses.

 Add the eggs lightly beaten.

Knead all ingredients until you achieve a homogeneous mixture.

How to make the pies

Cut a piece of dough that has the size of a walnut.

Put it on your left palm. With your right palm rotate it until it becomes a small ball.

Press with your right hand the dough against you left palm.

Continue pressing until you open a small round sheet on your left palm.

With a teaspoon take a spoonful stuffing and put it on the sheet on your palm.

Fold the sheet and cover the filling.

Press gently and adhere the two parts of the sheets together.

Grease and flour a baking tray and arrange on it the cheese pies next to each other.

Beat an egg well with a fork.

Dip a brush into the egg and coat one by one all the pies.

Place the pan in the oven on the first rack from the bottom.

Bake at 200 degrees Celsius about 30 minutes.

Sweet cheese pies for Easter

EASTER KALITSOUNES

(Kalitsounes are sweet cheese pies)

Ingredients for the sheet

1 kg. self raising flour

1 cup olive oil

1 cup milk or kefir,

250 g. margarine from the refrigerator,

500 g. yoghurt,

50 g. sugar

1 sachet of dry yeast,

1/2 cup of warm water.

Stuffing

Ingredients

1500- 1700 g. Soft, white, unsalted cream cheese (1μυζήθρα ή κάποιο άλλο παρόμοιο τυρί)

2 eggs

120 g. of sugar

15 g. of cinnamon

Instructions

Stuffing

Put the cheese in a bowl.

Stir in the sugar and cinnamon and knead lightly.

Beat the eggs briefly and pour them into the cheese.                                    

Knead all the ingredients to homogenize the mixture.

How to make the dough

Dissolve yeast in a cup of warm water.

Put a TB of flour in the cup to proliferate fungi quickly.

Put a cup of olive oil in a bowl.

Grate the margarine with a tomato grater, in the olive oil.

Gently mix these ingredients with a fork.

Add the yeast and mix again with the fork.

Beat the eggs lightly and pour them in the bowl with the olive oil.

Stir in yoghurt and mix.

Add sugar and mix again.

Put the flour little by little into the bowl and stir constantly.

When the dough is soft and smooth and doesn’t stick to hands, stop adding flour.

Wrap the bowl with the dough around with plastic wrap and put over it a clean fluffy towel.

Leave the dough in a warm place to rise.

How to open the sheet

Sprinkle with flour the surface upon which you are going to work.

Take a part of the dough and with your hands open it in a thick sheet.

Sprinkle the sheet with flour and opening it more with a rolling pin.

The sheet should not be too thin, because then kalitsounes break easily.

Use a small platter 10 cm in diameter, to cut the sheet into small circular sheets.

Put water in a cup and dissolve 2 TB of sugar in it.

With a brush moisten lightly with water the circles of the sheet.

On each circle put a TB stuffing on the half sheet. Turn the other half of the sheet and cover the staffing.

The water that you have already put over the sheet helps the two halves of it to stick together and include the stuffing between them.

This prevents the filling from running out of kalitsounes.

The water helps to maintain kalitsounes soft.

Place the kalitsounes in pan next to each other.

Beat an egg lightly and coat the cheese pies from above.
With a toothpick puncture the upper surface of each pie and make small holes from which the air will escape and the pies will not burst.

Put the pan in the oven on the first rack from the bottom.

Bake at 200 degrees Celsius for 25 minutes.

Keep the kalitsounes in the refrigerator.                                                                                                                        

Posted by Katy hat-Kotsovinos at 1:43 pm

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