Greek-Recipe/index.html at main · KristalTips/Greek-Recipe · GitHub

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<!DOCTYPE html>
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    <head>
        <title>Spin-off of "Project: Recipe book"</title>
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    </head>
    <body>

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        <h1>Kristy's Greek Holiday Recipe Book</h1>

        <h2>Contents:</h2>

        <ol>
            <li><a href="#Greek Salad">Greek Salad Recipe</a></li>

            <li><a href="#Classic Moussaka">Classic Moussaka</a></li>

            <li><a href="#Portokalopita"> Greek Orange Cake</a></li>
        </ol>


        <h2 id="Greek Salad Recipe">Greek Salad Recipe</h2>
        <ul>
            <li>Time: 15 mins</li>
            <li>Serves: 4</li>

            <img src ="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Greece_Food_Horiatiki.JPG/2560px-Greece_Food_Horiatiki.JPG" alt="A photo of a Greek salad" width= "300px">
        </ul>

        <table>
            <thead>
                <tr>
                    <th>Ingredients</th>
                    <th>Quantity</th>
                </tr>
            </thead>
            <tbody>
            <tr>
                <td>cucumber</td>
                <td>1</td>
            </tr>
            <tr>
                <td>small red onion
thinly sliced</td>
                <td>1/2</td>
                <tr>
                <td>vine tomatoes
cut into chunks</td>
                <td>4</td>
            </tr><tr>
                <td>kalamata olives
pitted</td>
                <td>20</td>
            </tr><tr>
                <td>olive oil</td>
                <td>3 tbsps</td>
            </tr><tr>
                <td>red wine vinegar</td>
                <td>1 tsp</td>
            </tr><tr>
                <td>feta crumbled</td>
                <td>100g</td>
            </tr><tr>
                <td>dried oregano</td>
                <td>1/2 tsp</td>
            </tr><tr>
                <td><i>Pitta bread to serve</i></td>

            </tr>
            </tr>
            </tbody>
        </table>

        <p><strong>Step 1:</strong>
           Cut the cucumber in half lengthways, scrape out the seeds then cut into thick slices.
</p>

      <p><strong>Step 2:</strong>
          Put the cucumber slices in a large shallow bowl with the onion, tomatoes and olives. </p>
          <p><strong>Step 3:</strong>
          Whisk together the oil and vinegar, and season. Pour most over the salad and gently toss.

          <p><strong>Step 4:</strong>
          Add the feta, drizzle over the rest of the dressing, then sprinkle over the oregano. Serve with crusty bread, if you like.</p>
          </p>


        <h2 id="Classic Moussaka">Classic Moussaka</h2>


        <ul>
            <li>Time: 2 hours 20 mins</li>
            <li>Serves: 6</li>
        </ul>

         <img src ="https://upload.wikimedia.org/wikipedia/commons/9/9b/MussakasMeKolokithakiaKePatates.jpg" alt ="A photo of a baked Greek moussaka dish" width= "400">

        <table>
            <thead>
                <tr>
                    <th>Ingredients</th>
                    <th>Quantity</th>
                </tr>
            </thead>
            <tbody>
            <tr>
                <td>smaller aubergines
sliced</td>
                <td>2-3</td>
            </tr>
            <tr>
                <td>olive oil</td>
                <td>1 tbsp</td>
                <tr>
                <td>potatoes
peeled and sliced</td>
                <td>4</td>
            </tr><tr>
                <td>large onion
finely chopped</td>
                <td>1</td>
            </tr><tr>
                <td>cloves garlic
crushed</td>
                <td>2</td>
            </tr><tr>
                <td>minced lamb</td>
                <td>750g</td>
            </tr><tr>
                <td>cinnamon</td>
                <td>2 tsp</td>
            </tr><tr>
                <td>red wine</td>
                <td>one glass</td>
            </tr><tr>
                <td>bottle of passata</td>
                <td>1 × 600ml</td>
            </tr><tr>
                <td>butter</td>
                <td>75g</td>
            </tr><tr>
                <td>flour</td>
                <td>75g</td>
            </tr><tr>
                <td>milk</td>
                <td>600ml</td>
            </tr><tr>
                <td>eggs</td>
                <td>2</td>
            </tr><tr>
                <td><i>Greek salad to serve</i></td>
            </tr>
            </tr>
            </tbody>
        </table>

        <p><strong>Step 1:</strong>
           Heat the oven to 190C/fan 170C/gas 5. Brush the aubergine slices with olive oil and season, put them in a single layer on non-stick baking sheets (you’ll probably need 2 large ones). Cook for 30-40 minutes, turning once, until the aubergines are tender and golden.
</p>

      <p><strong>Step 2:</strong>
          Cook the potatoes in boiling salted water until just tender, then drain well. </p>
          <p><strong>Step 3:</strong>
          Fry the onion in a little oil until soft, then add the garlic. After a minute, add the mince and brown it, breaking up any lumps. Add the cinnamon, wine and passata, season and simmer for about 30 minutes, then bubble off any excess liquid.</p>

          <p><strong>Step 4:</strong>
          Heat the butter in a pan, stir in the flour and cook for a few minutes. Gradually add the milk, stirring until you have a smooth sauce. Season.</p>

          <p><strong>Step 5:</strong>
          Turn the oven down to 180C/fan 160C/gas 4. Layer the lamb, aubergine and potato in an ovenproof dish. Whisk the eggs into the white sauce and spoon it over the top. Bake for 30-40 minutes until the top is puffed and dark golden brown. Leave to sit for 10-15 minutes before cutting into large squares to serve.
          </p>

           <h2 id="Portokalopita">Portokalopita (Greek Orange Cake)</h2>

        <ul>
            <li>Time: 1 hour 10 mins</li>
            <li>Serves: 8</li>
        </ul>

         <img src ="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Portokalopita1.jpg/1280px-Portokalopita1.jpg" alt ="A photo of a baked Greek orange cake" width= "300">

        <table>
            <thead>
                <tr>
                    <th>Ingredients</th>
                    <th>Quantity</th>
                </tr>
            </thead>
            <tbody>
            <tr>
                <td>caster sugar</td>
                <td>150g</td>
            </tr>
            <tr>
                <td>cinnamon</td>
                <td>1 stick</td>
            <tr>
                <td>oranges</td>
                <td>4 halved, juiced and zested</td>
            </tr><tr>
                <td> filo pastry</td>
                <td>200g (about 6 sheets)</td>
            </tr><tr>
                <td>Greek yoghurt</td>
                <td>300g </td>
            </tr><tr>
                <td>olive oil</td>
                <td>100ml </td>
            </tr><tr>
                <td>caster sugar</td>
                <td>80g </td>
            </tr><tr>
                <td>baking powder</td>
                <td>1 tbsp</td>
            </tr><tr>
                <td>eggs</td>
                <td>6 </td>
            </tr><tr>
                <td><i>Greek yogurt or vanilla ice cream to serve</i></td>

            </tr>
            </tr>
            </tbody>
        </table>

        <p><strong>Step 1:</strong>
           Heat the oven to 140C/fan 120C/gas 1. To make the syrup, slowly heat all the ingredients in a pan to dissolve the sugar, then boil briefly to make a thin syrup. Strain and cool. It is important that the syrup is made ahead and poured cold onto the hot cake.
</p>

      <p><strong>Step 2:</strong>
          Butter a 23cm springform cake tin and dust with flour. Dry the filo sheets in the oven for 20 minutes, cool on a wire rack, then crumble. </p>

          <p><strong>Step 3:</strong>
          Turn up the oven to 210C/fan 190C/gas 7. Mix the rest of the cake ingredients plus a pinch of salt in a bowl and whisk well, then add the broken filo sheets. Pour into the tin, put into the bottom of the oven and bake for 35-40 minutes or until a skewer poked into the middle comes out clean.</p>

          <p><strong>Step 4:</strong>
          Prick holes all over the top of the cake with a skewer and immediately pour over the cold syrup. Cover the cake to ensure it keeps warm and absorbs the syrup quickly. Cool, then chill overnight. Serve chilled with greek yogurt or vanilla ice cream.</p>


    <p><em>Source: <a href="https://www.olivemagazine.com/recipes/healthy/greek-salad/">Olive Magazine</a></em></p>

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