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Greek Farm

Hippocrates, 4th century BC.

GREEK FARM
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Greekfarm
Greekfarm aims at trading Greek traditional products made with care and of high quality ingredients.

The flavors of our products are unique because apart from natural ingredients, they are based on old traditional recipes when there were no “ready” solutions at the food shops.

The products which are used for preparing dishes and sweets come from the Greek nature.

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Mar.
07

Posted by greekfarm / RECIPES / 0 Comments

RECIPE BY caruso.gr Many people like eating artichokes, but no one likes to peel them! However, it is not all as dramatic as it seems. All you need is to have the necessary tools and utensils and apply a simple, practical system. A fresh artichoke, the king of the field, gives a lot of pleasure, so I suggest you take the time to learn these simple steps 6 + 2.  In 20 minutes you will peel 8-10 artichokes and then will be able to enjoy them "ala polita" or with beans, or cooked according to any other recipe of your choice. Moreover, the taste of fresh artichokes is different from the taste of frozen artichokes, so it is worth trying them, especially now, in their season. The most difficult thing is coping with wild artichokes, which have sharp spines at the end of each leaf. Therefore, it is necessary to wear thick garden gloves, which, on the one hand, complicate the work, and on the other hand, do not protect your hands properly... Last time I did it was 10 years ago and I still remember it with fear. However, watching (photo) as Periklis Koskinas cleans wild artichokes in "Radiki", with a smile on his face, I still want to try it again. I offer the technique, consisting of 6 steps for the flower of the artichoke and 2 steps for its stems. You will need: 1 good pruner 1 sharp knife of medium size 8-12 cm 1 big spoon 1 bowl of cold water, where you manually squeeze lemon, leaving its peel inside the bowl 1 bowl for the "waste". Preparation: Before you start, separate the stems from the flowers and set aside to clean them later, all together. Start with the artichokes. Step 1: Holding the bottom of the artichoke, separate by hands in rounds 3-4 rows of large leaves, until you see inside the soft yellow color, approximately one finger from their bottom. Step 2: Place the pruner between the high leaves of the artichoke to the middle and cut around all the hard parts at a distance of about 1.5 finger from the buttom of the artichoke (i.e. do not proceed directly to the pulp. You will leave it for step 5, in order to immediately sprinkle them with lemon and prevent from blackening). Step 3: Place a spoon in the center of the flower and with one or two circular movements remove very thin leaves that are found in the middle and are not consumed, as well as the stamens of the artichoke, i.e., fine hairs located at its inside base (receptacle). Step 4: Using a knife, carefully remove the hard parts from the artichoke bottom and then quickly ... Step 5: Either with a knife (if you feel comfortable), or using scissors / pruner, trim the leaves, which remained after step 2, at a distance of about 2 fingers from the bottom, leaving only the soft part. Then immediately... Step 6: Spread the lemon peel, which you left in the lemon water, overall the peeled artichoke, starting from the fresh cut leaves. After completion of peeling procedure with all the artichokes, cut the top and bottom edges of the stems ... Step 7: Score the stem along the longitudinal axis in order to separate completely from one side the hard deep-green fibrous body, and then you will see the white choke. Step 8: If the artichokes are very soft, you can manually remove all the other hard parts of the stem and leave only the choke, or continue working with a knife. Place the choke without the fibers in a bowl with lemon. Now, after you completed the peeling, look at two classic Greek recipes, with the artichoke being the main ingredient, which I published earlier for pandespani. Artichokes "ala polita" with peas Artichokes with beans FIND THIS RECIPE HERE
Mar.
07

Posted by greekfarm / RECIPES / 0 Comments

RECIPE BY caruso.gr For me, imam bayildi is "the most summer ladera dish" (vegetables cooked in an olive oil-based sauce) among all the dishes of our traditional cuisine. Even more than gemista. For me it is a delicious dish with intense flavor, character and moreish factor (moreish = you want more, that is, no matter how much you eat, you want more)! Until you faint and take a siesta. “The dish has a sweet bitter taste of eggplant of Tsakoniki variety, combined with the blatant audacity of onions and complementary flavors of tomatoes, dill and cheese. The catalyst of all these ingredients is the olive oil.  Imam is a very Mediterranean dish!” As its name suggests, the dish İmam bayıldı has Turkish roots and derives from a tale of an imam who swooned. This tale has three versions, the most famous of which is that the imam swooned with pleasure at the flavor of this dish. You will faint too. The second, somewhat sarcastic, version is that an imam fainted upon hearing the cost of cooking this olive oil-based dish. The third less known version is based on a story in which one gourmet imam married the spoiled daughter of a wealthy merchant. Her dowry consisted of twelve jars of the finest and the most expensive olive oil. The first day the young wife prepared the stuffed eggplants with onions and tomatoes for dinner (they did not have their own name then), and imam was very excited about them. Therefore, the same dinner was served the next day and on the third day, and so 12 days in a row. However, on the thirteenth day, there was no eggplant dish at the table. When the imam asked what happened, he was informed that there was no more olive oil for cooking! The imam fainted... he could no longer enjoy his favorite dish and after 12 days, his dowry was gone. Nevertheless, it was recognized as the greatest and unforgettable dish!   “However, the dish imam bayıldı with similar names and method of cooking is spread all over the eastern Mediterranean.” I offer a family recipe with Izmir roots, without garlic, expressing the taste preferences of a family that used to cook traditional dishes in their very light and delicate form. That is why they satisfy our modern tastes. My grandmother and my mother always cooked imam exclusively with yellow cheese. However, as tasty alternative, I also suggest you use feta. Features of the recipe: This recipe is quite simple. It will take you around 45 min. for preparation and other 45 min. for baking in the oven. Imam is not and cannot be a light dish, because, in addition to fried eggplants and onions, it contains a large amount of olive oil, which is gradually absorbed during baking in the oven. However, it is a delicious, very Mediterranean and the most summerish dish. It's much tastier the next day after cooking, eaten at room temperature or slightly warmed in the oven. For the filling, you can use either yellow cheese or feta cheese. They both match but, of course, the taste of the dish will be different. If you prefer yellow cheese, choose one of those that are easy to melt, for example, Graviera or Kasseri. Do not choose a hard and salty cheese such as regato etc. Ingredients for 4 persons 8 eggplants of Tsakoniki variety 4-5 sliced medium onions 4 tablespoons of dill, finely chopped 250 g of grated tomatoes 3 tablespoons of tomato paste 70 g of grated sweet cheese graviera of Crete or Kasseri, or 70 g of feta 1 tablespoon of sugar 200 ml of refined olive oil for frying 150-200 ml of extra virgin olive oil salt, pepper Additionally: 2 cloves of garlic, mashed for the filling (step 5)   Preparation: 1. Prepare the eggplants. Trim the stems and make 3 parallel longitudinal cuts, as shown in the photo. Currently available varieties of eggplants usually do not require the removal of bitterness with the help of salt. If you still think that it is necessary, add salt into cuts and leave the eggplants for an hour in order to remove the nicotine, which produces the bitter taste. Then rinse with water and dry to avoid oil splashing during frying. 2. Prepare the onions. Peel onions using a simple method, I recently discovered. Cut each onion into quarters, without removing the husk. Remove a part of the root and peel each quarter. Cut into slices. 3. Frying of eggplants. In a large pan, heat the olive oil for frying, with the help of tweezers place the eggplants with the cuts downwards. Be careful not to cause oil splashes. After 3-4 minutes, turn the eggplants to fry the other side. After another 3 minutes press them slightly with tweezers to make sure that they are withered (i.e. they become flat if you press). If they are still uncooked and inflated, turn them with the open side again and fry for another 1-2 minutes. Place the fried eggplants on the baking tray covered with kitchen paper, with the open side down to absorb as much olive oil as possible. Repeat this process with the remaining eggplants. 4. Sauting of onions (you can do it at the same time with frying eggplants). In another pan, heat up over medium heat a small amount of olive oil. Add onions and sugar, stir well. Once onions are sauteed, reduce heat and cook for at least 20-30 minutes or, at least, during the whole period of frying eggplants. TIP: The longer you fry the onions over low heat, the tastier they will be, because in about an hour, the water gradually starts evaporating and the caramelization process begins when the sugar is formed. However, the onions should not be completely dehydrated for imam, as they will be baked in the oven after that. Therefore, half an hour is more than enough time for sauting tasty onions. 5. Completion of the filling preparation. Add tomato sauce and one tablespoon of tomato paste to the sauteed onions, increase the temperature and stir. Then add the parsley, salt and pepper, stir and fry for 3-4 minutes to absorb the liquid. Remove the filling from the heat and let it cool down a bit, in order to make stuffing of the eggplants easier. In the meanwhile, grate the cheese. 6. Preparation of imam for baking in the oven. Preheat oven to 180ºC. Choose an appropriate pan where you can place all eggplants, but at the same time, do not leave a lot of empty space, so you do not have to use a lot of olive oil for baking. Place the eggplants on a baking tray with the open side upwards and make their cuts bigger to maximize the surface for the filling. With the help of a spoon, stuff all eggplants with the filling and cover the top with the cheese (graviera / yellow cheese or feta). With the remaining two tablespoons of tomato paste, fill in the space between the eggplants to form the sauce and pour extra virgin olive oil. Place the imam in the oven. 7. Baking and cooling down. The imam will be ready in 45 min. of baking at 180C. Remove the baking tray from the oven and let it cool down to the room temperature (it is summer, so we are talking about 35C) or at least half an hour at a warm temperature before serving. Serving: This dish is ideally served at room temperature, always accompanied by feta cheese and crispy bread. The Grimbergen Blonde beer with the taste of cloves and pineapple matches the sweet taste of the imam, and at the same time, smooths the feeling of oiliness, turning it into a summer delightful dainty. FIND THIS RECIPE HERE

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