Arcadian Olive and Herb Bread: 1 envelope dry yeast, 1/2c.lukewarm water, 1 tsp. sugar,1 tsp.salt, 2c.all-purpose flour, 1c.whole wheat flour,1c.black greek olives pitted and chopped, 1 egg,1/2c.sour cream,1/2c.olive oil,1 tbsp.vinegar, 2 garlic cloves mashed, 1/2 c.grated myzithra cheese, 2tbsp. minced fresh parsley, 2 tsp. each of fresh basil leaves,fresh oregano, fresh marjoram, minced...In small bowl, proof the yeast with the water, sugar and salt until foamy. In large bowl, combine the flours(hold 1/2c.)and the olives. Make a center well and add the egg, sour cream, 1/4 c. olive oil and the yeast mixture. Work flour into liquid, adding more flour as necessary to make soft dough, Turn dough onto well floured surface and knead for 5 minutes until smooth and elastic. Transfer to greased bowl, turn to grease top, cover with plastic wrap and let rise for 1 hour until double. Punch dough down and let rise again. Punch down. On floured surface, roll to a 10" x 15" rectangle and transfer to greased cookie sheet. In small bowl, blend remaining ingredients. Spread evenly over dough. Cover and let rise for 30 minutes or until double in bulk. Bake in the middle of a 350 degree preheated oven for 35 to 40 minutes or until golden brown. Cut into squares and serve warm. shopping list: #8026 sea salt kalas brand,#1007 greek black olives sold by the pound, #3007 acropolis greek kalamata extra virgin olive oil,#4020 dodonis mytzithra cheese, #9337 greek oregano in jars. TYROPITA: 4 1/2c. milk, 8-10 eggs(beaten), 2 lb. 4 oz. feta cheese, 9 oz. kefalotyri cheese grated, 9 oz. butter, pinch of dill, 1lb.2 oz. filo dough, 9 oz. fine semolina...Pour the milk and the semolina in a pot and cook over a low flame, stirring constantly, until you have a thick cream. Add the butter, the beaten eggs, salt and pepper. Finally add the grated kefalotyri cheese and feta, the finely chopped dill and mix well. Layer half of the filo dough into a 9 x 13 pan brushing each layer with melted butter. Make sure that the edges of the pan are lined with the pastry so that they can be folded over the filling later. Spread the cheese mixture over the filo you just place in the pan. Fold the the overlapping filo onto the mixture. Cover this with the remaining layers of filo dough brushing each layer with melted butter. Fold the over lapping edges to the middle. Bake in a 350 degree oven until golden brown. Shopping list: #4001 feta cheese, #4011 kefalotyri cheese, #7006 fillo dough, semolina available via email request. |
| _______________________________________________________________
We accept: Visa, Mastercard, American Express, PayPal or Check. Credit card orders are processed throught the Yahoo encrypted secure system. Click on "Info" Button for more information. Flat Shipping Rate of $6.89 any size order for the 48 contiguous states of the U.S.A. with UPS Ground ONLY. We ship orders to APO, FPO and non-continetal USA Via United States Post Service only, you must pay actual shipping cost. International orders by email ONLY. Greek Olive Warehouse Imports, Inc. 5340 West Montrose Avenue Chicago, IL. 60641 U.S.A. Questions call 1-847-275-1831 ask for George Fax orders at 1-773-792-1069 Web Address: www.greekolivewarehouse.com Email:olivehouse@aol.com Thank you for shopping at the Greek Olive Warehouse Imports. Web site is best viewed with 800*600 resolution. |