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Recipe's for Stammna, Sofrito, Kleftiko

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Zimmer:

--- Quote from: zoe on July 28, 2009, 11:22:24 AM ---thanks tony will be having a go at the stamna

--- End quote ---

Alternatively you could always try Greek-Recipe.com [ although Video Jug is better ] snigger ;D ;)

Bananas are good for Stamina LOL

don:
INGREDIENTS

1kg boneless beef fillets (leg part preferred) 1 onion, finely cut 2 garlic cloves, mashed 1 glass of white wine Rosemary Marjoram 2 bunches of parsley Salt Pepper Flour for coating the fillets olive oil for frying
 
METHOD
Coat the fillets with flour and fry slightly on both sides. Add olive oil in a saucepan and sauté onion. Add rosemary, marjoram, garlic and white wine. Cut the stems of both the parsley bunches, tie them and add them in the saucepan. Add meat fillets and simmer until the sauce thickens and meat is tender. Remove parsley stems from the saucepan, serve meat in a platter and pour the sauce over them. Cut the parsley leaves finely and dredge them over the fillets. Serve fillets with mashed potato or rice.
 


Now that's weird my cook book says the same! Coincidence or just lost in the Welsh Triangle!
Or do the Greeks have recipes too. Over to Scullery And Mouldering!

Zimmer:
hey I was right! Sofrito was traditionally a  Veal dish

this is from Crfiot recipes

Sofrito: This is a veal filet, simmered with garlic, parsley sticks and marjoram. It is garnished with roast potatoes or rice. Sofrito is considered probably the most famous Corfiot dish.

Zimmer:

--- Quote from: don on July 28, 2009, 09:11:36 PM ---INGREDIENTS

1kg boneless beef fillets (leg part preferred) 1 onion, finely cut 2 garlic cloves, mashed 1 glass of white wine Rosemary Marjoram 2 bunches of parsley Salt Pepper Flour for coating the fillets olive oil for frying
 
METHOD
Coat the fillets with flour and fry slightly on both sides. Add olive oil in a saucepan and sauté onion. Add rosemary, marjoram, garlic and white wine. Cut the stems of both the parsley bunches, tie them and add them in the saucepan. Add meat fillets and simmer until the sauce thickens and meat is tender. Remove parsley stems from the saucepan, serve meat in a platter and pour the sauce over them. Cut the parsley leaves finely and dredge them over the fillets. Serve fillets with mashed potato or rice.
 


Now that's weird my cook book says the same! Coincidence or just lost in the Welsh Triangle!
Or do the Greeks have recipes too. Over to Scullery And Mouldering!

--- End quote ---

""Sofrito (Corfu version)
Recipe by Yiannis (his mothers dish), he used to work the bar in the Athina and then did Beach beds for a season.





2Sofrito (Corfu version)
Recipe by Yiannis (his mothers dish), he used to work the bar in the Athina and then did Beach beds for a season."

Yeah LOL looks like Tony's little old Greek lady reads the same  Greek-recipe.com as us Don , what a little fibber eh, giving completely the wrong impression when it was cut and pasted , tut tut Tony, LOL , no it's funny actually, I wonder if the other two also came from the same little lady? hey! maybe she designed the web site LOL

don:
My recipe book was a hand written gift from a Greek lady in Tingaki Kos. I feel cheated now!

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