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Old 04-16-2012, 10:56 AM   #11
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Shrimp Saganaki Appetiser For 2

@ Tax Lady and Souvalki,

Firstly, Soulvaki, thanks for the lovely compliment. I love Greek regional cuisine ...

Tax Lady: I had forgotten to post this delectable Greek Appetiser ... All you need is a fabulous bottle of dry white wine, and great company to share it with.

I have made this baked in oven as well, as a feta parmigiana ... This is to die for ...


10 large prawns / shrimp
Evoo
spring onion or scallion
1 green bell pepper cut julienne or golden yellow bell
1 red bell pepper cut julienne
1 shot glass of dry white wine
oregano - a pinch or 1 swig of fresh oregano
parsley herb fresh chopped finely
The leftover Feta Cheese with Mint
1 very ripe juicy tomato chopped finely
1 tbslp butter

1. shell shrimp or prawns and devein however, leave heads on
2. sauté in Evoo, the spring onion chopped finely
3. add the minced garlic to the spring onion and sauté until golden
4. add the julienne strips of colored bell peppers to sauté until tender
5. add the chopped tomato and stir slowly
6. when the sauce constitutes a thickness, add the shrimps
7. sauté in shrimps in the sauce on low to medium heat and before they turn rose - coral in color, add the white wine ...
8. Then, place the crumbled feta mint mousse on top with a tblsp of butter
9. swirl and glaze in sauté pan and remove when the feta mousse is melting

Serve with warm Pita, white wine and black fresh grinded pepper

Have a nice evening.
Margi.
8.
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Old 04-16-2012, 07:12 PM   #12
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Quote:
Originally Posted by Margi Cintrano View Post
Good Morning,

Firstly, I am pleased to hear that you and yours enjoyed the Beetroot stuffed with Mint & Feta Cheese.

Here are some ideas for the left over Feta Cheese:

1. an omelette sprinkled with a pinch of oregano and the mint with feta filling.

2. Spanakopita, the lovely Phyllo Greek spinach and feta little baked pastries.

3. A Greek Salad

4. Tyrosalata: this is feta and mint mousse, which is a dip, and serve with warm pita chips

5. package well the feta and in a few days; a beetroot or 2 as in recipe

Hope all is well, have a nice day.

Margi.
I had to copy and paste these suggestions to your original recipe, what great ideas as usual. So glad to have met you and correspond with you.

Gale
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Old 04-16-2012, 08:04 PM   #13
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I used some of it as salad dressing for a chicken salad we had as supper tonight. I mixed it half and half with mayo. Yum.
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Old 04-17-2012, 05:00 AM   #14
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@ Soulvaki: Thanks for the recipe

Good Morning,

I apologise for not thanking you yesterday for your lovely recipe ...

It is quite interesting that Provence as well as Spain and Italia, have their versions of " pistou " also ... In Provence, they make a similar recipe with aubergine and zucchini ( corgette ), tomato and green & red bell peppers, garlic and onion, however, without the cheese. In Spain, they have a dish called Pisto Manchego ( Castilla La Mancha ) which is very similar to the Provence, French one, however, again, no cheese.

I have written it down, and shall prepare it certainly for a weekday lunch with hot oven warmed Pita ...

Thanks again.
Margi.
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Old 04-17-2012, 05:02 AM   #15
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@ Pie Rogi,

Thanks ... You are very sweet.


@ Tax Lady,

Chicken salad with feta and mint mousse, interesting combination ... I am pleased you enjoyed ...

Thanks for posting the note.
Margi.
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Old 04-17-2012, 09:30 AM   #16
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Wow Taxlady does that sound good, I copied your variation also. Thanks.
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Old 04-17-2012, 09:34 AM   #17
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Wink

Quote:
Originally Posted by Margi Cintrano View Post
@ Tax Lady and Souvalki,

Firstly, Soulvaki, thanks for the lovely compliment. I love Greek regional cuisine ...

Tax Lady: I had forgotten to post this delectable Greek Appetiser ... All you need is a fabulous bottle of dry white wine, and great company to share it with.

I have made this baked in oven as well, as a feta parmigiana ... This is to die for ...


10 large prawns / shrimp
Evoo
spring onion or scallion
1 green bell pepper cut julienne or golden yellow bell
1 red bell pepper cut julienne
1 shot glass of dry white wine
oregano - a pinch or 1 swig of fresh oregano
parsley herb fresh chopped finely
The leftover Feta Cheese with Mint
1 very ripe juicy tomato chopped finely
1 tbslp butter

1. shell shrimp or prawns and devein however, leave heads on
2. sauté in Evoo, the spring onion chopped finely
3. add the minced garlic to the spring onion and sauté until golden
4. add the julienne strips of colored bell peppers to sauté until tender
5. add the chopped tomato and stir slowly
6. when the sauce constitutes a thickness, add the shrimps
7. sauté in shrimps in the sauce on low to medium heat and before they turn rose - coral in color, add the white wine ...
8. Then, place the crumbled feta mint mousse on top with a tblsp of butter
9. swirl and glaze in sauté pan and remove when the feta mousse is melting

Serve with warm Pita, white wine and black fresh grinded pepper

Have a nice evening.
Margi.
8.
This sounds wonderful also, another recipe I cannot wait to try!

Gale
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Old 08-05-2012, 11:56 AM   #18
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Photo: Greek Roasted Beetroot, Feta & Tzaziki

By: Margaux Cintrano: this delicious Greek meze, or appetiser is delightful and a meal all by itself. Photo below.
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Old 08-05-2012, 09:19 PM   #19
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Hi Margi, I tried your Beet/Feta Appetizer, it was wonderful. Please keep the suggestions and wonderful recipes coming.

Your friend,
Gale
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Old 08-06-2012, 03:54 AM   #20
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Gale: Thanks so much for your feedback

Buon Giorno, Good Morning,

Tax Lady raved about it too ... It is delicious ...

Many people do not like Beetroot however, I love it ... We also like Mashed Beetroot, prepared like Mashed Potatoes ...

Thanks again for feedback. I had posted a foto, so one can see how to serve it and stuff the beet root ...

All my best for a wonderful summer,

Margi.
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