An annual food calendar with Greek dishes! A task completed in the eTwinning project titled My Granny's Recipes 2014-2015 Model Experimental Ionidios Junior High School, Pireus/Athens

1. 1
8
15
22
2
9
16
23
3
10
17
24
29 30 31
4
11
18
25
2
6
13
20
27
3
Thu Fri Sat SunΤue Wen
7
14
21
28
JANUARY
1
5
12
19
26
Mon
COOKING STEPS
200g. fresh butter
3 eggs
2 cups of tea, sugar
1 flour (500 g.)
1 vanilla
1 pinch mastic
1 pinch nutmeg
1 big spoon mahlep
grating from 1 big orange
juice from 1 orange
½ cup of tea fresh milk
fine flour sugar for the decoration
• mix the butter with the sugar to
be foamy
• put all the spice
• mix and put the eggs one by one
and the flour,the juice with milk
• mix well
• take a tin and line it with
greaseproof paper
• put the micture on the paper
• put the lucky coin
• bake it in 180oC for 45’ – 50’
(depends on the cooker)
• after baking decorate it
NEW YEAR’S CAKE
INGREDIENTS

2. Thu Fri Sat SunΤue Wen
FEBRUARY
Mon
Cones of ice cream
Muffins or pieces of cakes
Chocolate coating or Merenda
Coconut
M&Ms for eyes or buttons
Colorful chocolate drops
• Take a cake of your preference
and crumble it in small pieces in a
bowl.
• Add a little bit of Merenda (or
chocolate coating) and knead the
mixture of cake so as to become
smooth.
• Make a ball big enough to fit into
the cone.
• Dip the brim and the lower part
of the cones into chocolate and
right after that into colorful
chocolate drops.
• Dip the cake mixture in the
coating of the chocolate and after
that in the coconut and place it in
the cone
• Add the M&ms and let them
stand.
THE HAT OF PIEROTO
5
12
19
6
13
20
7
14
21
26 27 28
1
8
15
22
3
10
17
24
4
11
18
25
2
9
16
23
INGREDIENTS COOKING STEPS

3. Thu Fri Sat SunΤue Wen
MARCH
Mon
INGREDIENTS GARLIC SAUCE
COOKING STEPS
1 kilogram salted cod
Frying oil
For the paste: 3 eggs, 3-4 soup
spoons water, flour, pepper
• Remove the skin from the cod, cut
it into pieces and put it in a bowl
filled with water. Leave it there for
about 20 hours so the salt soaks off.
During that, change the water
from 3-4 times.
• Just when you pull the cod’s
pieces out of the water, remove the
bones and let it drain.
• Start preparing the paste. Mix
the eggs with water, add some salt,
pepper and as much flour as
needed, so it becomes a thick paste.
• Dive the pieces into the paste and
fry them in boiling oil.
INGREDIENTS
COOKING STEPS
1 garlic
Oil
2 boiled potatoes
Bread
• Put the garlic with some oil and
some salt in the mixer and mix
them for 5 minutes so they get
smashed.
• Smash the boiled potatoes and
put them in the mixture. Mix them
again for 5 minutes.
• Soak a slice of bread in water and
then drain it so the water comes
out. Put the drained bread in the
mixture and mix again.
• If you want, you can add some
vinegar. It becomes more delicious
COD
5
12
19
6
13
20
7
14
21
26 27 28 29
1
8
15
22
3
10
17
24
4
11
18
25
2
9
16
23
30 31

4. Thu Fri Sat SunΤue Wen
APRIL
Mon
LAMB IN THE OVEN WITH POTATOES
2 pounds lamb
4-5 medium cloves garlic
salt - pepper
οregano
1 1 / 2 to 2 pounds potatoes cut into
thick or thin slices
2 tablespoons fresh rosemary
leaves
1/3 cup of olive oil tea
Place in a bowl, salt, pepper, oregano,
mix well and cut garlic in half.With a
small knife open holes in the meat and
put in each hole a little of the mixture
of salt and pepper and then half a
clove of garlic. Do the same until all
garlic is used.
With a small knife open holes in the
meat and put in each hole a little of
the mixture of salt and pepper and
then half a clove of garlic. Do the
same until all garlic is used.
Sprinkle meat with salt, pepper,
oregano and place the potatoes in the
pan around the lamb. Drizzle with
olive oil, salt and pepper and sprinkle
with oregano and rosemary leaves.
Pour hot water in the bottom of the
pan and cover with foil. Bake at 180°C
for about 1 hour.
Uncover and bake for another half
hour or so, until the lamb and pota-
toes gets brown
INGREDIENTS COOKING STEPS
2
9
16
23
3
10
17
24
4
11
18
25
30
5
12
19
26
7
14
21
28
1
8
15
22
29
6
13
20
27

5. Thu Fri Sat SunΤue Wen
MAY
Mon
NTOLMADAKIA
1 pound ground bee
5-6 chopped spring onions
1 bunch of chopped mint
1 bunch of chopped dill
1 bunch of parsley
1 tomato crushed
1 1/2 cup of rice
1 cup olive oil
juice of 1 lemon
salt
freshly ground pepper
grapevine leaves for wrapping
2 sliced onions
1 1/2 cup olive oil
vegetable broth
Juice of 2 lemons
A small portionof chopped dill
• In a large bowl mix minced
spring onions herbs (dill, mint,
parsley) the oil, salt and pepper, the
tomato and the lemon juice. Knead
thoroughly all ingredients
• Scald the grapevine leaves in hot
water and add a teaspoon of the
filling
• In a saucepan lay thick slices of
onion and grapevine leaves. After
wrapping the yaprakia drizzle with
olive oil and cover with a plate.
• Pour the vegetable broth to cover
the dish and simmer on low heat
for 35-40 minutes. Once boiled,
strain the broth of food to another
pot.
• Add the lemon juice and check
the salt and pepper. Finally put
them over some chopped dill
INGREDIENTS
FOR SAUCE
COOKING STEPS
7
14
21
1
8
15
22
2
9
16
23
28 29 30 31
3
10
17
24
5
12
19
26
6
13
20
27
4
11
18
25

6. Thu Fri Sat SunΤue Wen
JUNE
Mon
FROSTING MERINGUE
1 1/2 cup of sugar
3 whites
1/3 cup of water
1/2 d.s. lemon juice
1 d.s. vanilla essence
• Add the sugar, the egg whites and
the water in a pan and put it over
boiling water. Stir the mixture
until it gets white (or until it gets
to 75oc).
• Add the rest of the ingredients
and beat for 7-10 min, until it gets a
fat meringue.
• Fill a cream horn with the me-
ringue and form biscuits. Put it in
the fridge to cool!
Serve it with ice-cream to get a
refreshing taste !
INGREDIENTS COOKING STEPS
Tips for a good look
4
11
18
25
5
12
19
26
6
13
20
27
7
14
21
28
2
9
16
23
30
3
10
17
24
1
8
15
22
29

7. Thu Fri Sat SunΤue Wen
JULY
Mon
COOKING STEPS
4 big eggplants
4 zucchini
4 big potatoes
4 ripe tomatoes
4 cloves of garlic
2 teaspoons of finely chopped mint
2 teaspoons of finely chopped basil
1 cup of olive oil
1 cup of water
Salt
Pepper
First we preheat the oven at 200 degrees
of Celsius, using the air function. After
we have washed and cleaned the vegeta-
bles we slice the eggplants in six pieces
the zucchini in six pieces of about 4-5 cm
each. They will get smaller while being
cooked. Then, we cut the tomatoes in 4
slices and the potatoes in six.
We put the ingredients in a deep baking
tray of 34 or 36 cm.
We blend the garlic with the olive oil and
we cover the food. We add salt and
pepper and we sprinkle it with the herbs.
We mix them with our hands or with a
couple of spoons. We cover it with the
water (don’t think that it’s not enough).
We put the baking tray in the preheated
oven and we cook it for 40-45 minutes. It
is covered during the first half hour.
Then we uncover it. This dish is served
lukewarm. It can also be served with feta
cheese and crusty bread.
BRIAM WITH SUMMER HERBS
INGREDIENTS
2
9
16
23
3
10
17
24
4
11
18
25
30 31
5
12
19
26
7
14
21
28
1
8
15
22
29
6
13
20
27

8. Thu Fri Sat SunΤue Wen
AUGUST
Mon
BRIAM IN THE OVEN
COOKING STEPS
3 medium- sized aubergines
5-6 courgettes
3 medium sized potatoes
3 green peppers
2 red peppers
4 ripe tomatoes
2 big onions
5 cloves of garlic, well sliced
1 tea cup of chopped parsley
1 tea cup of extra virgin oil
Preheat the oven at 200oC. Clean
and wash all the vegetables and cut
them into slices .Cut two of the
tomatoes into cubes and the other
two into slices (which we keep for
the end). Stir all the vegetables
with the parsley, the garlic, salt,
pepper and 1/3 of the oil .Spread
the vegetables into a tin, watching
out that the tomatoes pieces be
spread all over the tin .Put the
tomato slices, add some salt and
sprinkle with the oil .Put it in the
oven and after 20 min. reduce the
temperature to 180oC.Let it in the
oven for almost 1 1/2 hour
,constantly checking if it needs
some water.
INGREDIENTS
6
13
20
7
14
21
1
8
15
22
27 28
2
9
16
23
29 30
4
11
18
25
5
12
19
26
3
10
17
24
31

9. Thu Fri Sat SunΤue Wen
SEPTEMBER
Mon
COOKING STEPS
Melted butter, to grease
2 bunches (about 2kg) silver beet,
white stems removed, coarsely
shredded, washed with water
clinging to the leaves
1 tablespoon olive oil
1 brown onion, halved, coarsely
chopped
2 garlic cloves, crushed
3 green shallots, ends trimmed,
thinly sliced
400g Greek feta, crumbled
1/4 cup finely chopped fresh dill
1 lemon, rind finely grated
4 eggs, lightly whisked
6 sheets filo pastry
60g butter, melted
Preheat oven to 180°C. Brush a 16.5 x 26cm (base
measurement) ovenproof dish with melted
butter to grease. Place half the silver beet in a
non-stick frying pan over high heat. Cook,
stirring, for 3-4 minutes or until silver beet just
wilts. Transfer to a bowl and set aside to cool.
Repeat with remaining silver beet.
Heat oil in the frying pan over medium heat.
Add onion and garlic, and cook, stirring, for 5
minutes or until sof
Use your hands to squeeze excess liquid from
silver beet. Combine silver beet, onion mixture,
green shallot, feta, dill, lemon rind and egg in a
large bowl.
Place filo sheets on a clean work surface. Cover
with a clean tea towel, then a damp tea towel
(this will prevent it drying out). Brush 1 filo
sheet with melted butter. Top with another sheet
and brush with butter. Top with another sheet,
then fold the filo stack in half crossways. Repeat
with remaining filo and half the remaining
butter to form a second stack. Fold the filo stack
in half crossways. Line the prepared dish with
one of the filo stacks.
Spoon silver-beet mixture into the dish and
smooth the surface. Top with remaining filo
stack. Fold edges over and press down firmly to
enclose filling. Use a small sharp knife to score
the top of the filo diagonally. Brush with remain-
ing butter. Bake in preheated oven for 30 min-
utes or until golden. Remove from oven and set
aside for 5 minutes. Cut into slices to serve.
SPINACH PIE
INGREDIENTS
3
10
17
24
4
11
18
25
5
12
19
26
6
13
20
27
1
8
15
22
29
2
9
16
23
30
7
14
21
28

10. Thu Fri Sat SunΤue Wen
OCTOBER
Mon
COOKING STEPS
500gr flour
1 sachet dry yeast
1 cup warm water
1 cup of olive oil
1 teaspoon sugar
1 pinch of salt
1 and a 1/2 cup of green or black
olives cut in thick slices
• In a bowl we mix the flour, with the
salt, the yeast and the sugar, we add
water and 1/2 of the olive oil while
kneading the dough constantly
• We let it rest for 10 minutes and
then we add water, the rest of the olive
oil and the olives while kneading the
dough
• We put the dough into a number 28
baking tin and we let it for 30 minutes
to rise. We coat it in oiland then we
bake it for 45 minutes at 175 degrees
Celsius
OLIVE BREAD
INGREDIENTS
1
8
15
22
2
9
16
23
3
10
17
24
29 30 31
4
11
18
25
6
13
20
27
7
14
21
28
5
12
19
26

11. Thu Fri Sat SunΤue Wen
NOVEMBER
Mon
COOKING STEPS
For the orange pie
450 gr. crust
240 ml. sesame oil or other
vegetable oil
150 gr. sugar
400 gr. strained yoghurt
3 large oranges
4 eggs
2 teaspoons baking powder
For the Syrup
450 gr. sugar
400 ml. water
160 ml. orange juice
Roll the crust, cut into strips and leave for
30 minutes to "dry out".
Preheat oven to 180 ° C Celsius.
Whisk the sugar with the oil and add the
eggs and continue beating until the mixture
is fluffy.
Keep 2 tablespoons zest from the oranges.
Squeeze oranges and strain the juice.
Add the juice, the zest, the yoghurt and the
baking powder and stir.
Crush the dried leaves into the mixture and
stir.
Pour the mixture into a greased ovenproof
dish or pan size 40x40cm.
Bake the orange pie for 35-40 minutes until
it gets golden.
Allow the orange pie to cool approximately
30 minutes.
Put the ingredients for the syrup to boil for
5-6 minutes.
Drizzle the orange pie with hot syrup and
leave to cool.
We put the orange pie in the refrigerator to
cool down!
Serve plain, with ice cream or frozen
yogurt!
ORANGE PIE WITH SYRUP
INGREDIENTS
5
12
19
6
13
20
7
14
21
26 27 28 29
1
8
15
22
3
10
17
24
4
11
18
25
2
9
16
23
30

12. Thu Fri Sat SunΤue Wen
DECEMBER
Mon
COOKING STEPS
7-8 good slices of cake
1 pocket of cream of milk
1 spoon
Chocolate drops
Coloured or transparent covered
• In a bowl we break the slices of
cake into pieces, although we bour
at the multi-mixer the cream of
milk and we stear it until it con-
geals
• After that we bour the sugar at
the bowl and we stear once again.
• Then we bour the cream of milk
in the bowl with the cake and we
mix it.
• We put the bowl in the fridge for
10-15 minutes because we want to
freeze the mixture
• After that we get it off from the
fridge and with a spoon we take
normal qualities of the mixture
and we conjure up chocolate balls.
• We roll the chocolate balls in the
chocolate drops, we put them into a
covered and in the end we put them
in a beautiful plate.
CHRISTMAS CHOCOLATE BALLS
INGREDIENTS
3
10
17
24
4
11
18
25
5
12
19
26
31
6
13
20
27
1
8
15
22
29
2
9
16
23
30
7
14
21
28