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Ingredients
4 eggs
200ml oil (100ml sunflower oil & 100ml olive oil)
1 cup black olives ( pipless and cut in pieces)
120ml evaporated milk
100ml orange juice2-3 tsp dried mint
1 onion finely chopped
600ml of plain flour
2 tsp baking powder
Method
- Whisk the eggs until they become white colour
- Add milk, oil, orange juice and mix well.
- Then add olives, mint and onions and again mix well.
- Little by little add the mixture of baking powder and flour to the egg mixture.
- Place in a baking pan or Pyrex and bake at 175 degrees Celsius for 45 minutes or until toothpick comes out clean when you prick the olive pie.
Nobody in the whole wide world makes Makaronia tou Fournou ( Oven Baked Macaroni) better than my mother, Nina. This is her signature dish, and it tastes delicious. She makes Makaronia tou Fournou often, but for me, it isn't often enough. She usually makes Makaronia on special occasions like when my brother comes home from South Africa, during Easter, Christmas and most recently when we were all invited to my mother-in-law's place for dinner on New Years eve.
And as it went, everybody commented on Nina's Makaronia and how delicious it was. So I am dedicating this blog entry to Nina......geia sta heria sou!
Ingredients
3/4 of a packet macaroni
1 halloumi cheese grated
1/2 kg minced meat
1 large onion chopped
7 sprigs of parsley chopped
5 tbsp butter for the cream
2 tbsp for frying
7 tbsp of plain flour
1-1 1/2 litres of fresh milk
2 eggs beaten
salt
pepper
ground cinnamon
1 cube chicken stock
Method
- Boil water with a cube of chicken stock and add the macaroni. Cook until done according to instructions on the package. When done, drain all the water and pour 1/2 the macaroni into a 30cm x 30cm pyrex dish and cover with 1/2 of the grated halloumi cheese.
- Fry the minced meat in 2 tbsp of butter and then add the onions, parsley and salt, pepper and ground cinnamon to taste, until the meat is cooked. Remove from heat and pour 1/2 of the minced meat ontop of the macaroni and grated cheese to cover the whole area.
- Melt the rest of the butter in a saucepan and add the flour. Mix with a whisk to get rid of all the lumps before you add the milk. When lump free, pour in 1 litre of milk and the beaten eggs. Mix until it is kind of thick. You might need to add more milk to get a nice concistany.
- Pour just enough of the cream ontop of the minced meat to totally cover it. Then add the rest of the macaroni, the rest of the cheese , then the rest of the minced meat, and finally the rest of the cream.
- Add a knob of butter in the middel and some on the sides and cook at 180 degree celcius for 45-60 minutes.
The recipe that follows is enough for 4 people.
Ingredients for the Meatballs:
1/2 kilo of minced meat
3/4 of a espresso cup crushed rice
chopped parsley
1 onion grated
1 tsp of pepper
1/2 tsp ground cinnamon1 egg beaten
Ingredients for the Soup
1.4 litres of water
1/2 cup chopped carrot
1/2 cup chopped artichokes
1/2 cup chopped potatoes1/2 cup chopped celery
1 egg separated
juice of 2 lemons
- Mix all meatball ingredients together in a bowl and then roll into ping pong sized balls and place on a tray that is dusted with flour. Cover all the meatballs with flour so that they do not fall apart in the soup.
- Boil the water with one chicken flavoured maggi cube (chicken stock) and one vegetable flavoured maggi cube (vegetable stock). Then add all the chopped vegetables only and keep boiling the vegetables for 10-15 minutes. Do NOT add the egg and the lemon yet.
- Add the meatballs and keep boiling until the rice in the meatballs is cooked. You have to eye it and estimate when the rice in the meatballs is cooked. When the rice is cooked, turn off the heat.
- Whisk the egg white until it is thick and frothy. Then whisk in the yolk.
- Pour the lemon juice into the soup.
- Slowly add (a tsp at a time) soup the the whisked egg in order for the egg to NOT curl/cook. When the egg mixture has taken on the temperature of the soup, pour it into the soup and stir it in.
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