My husband and I love greek cuisine. We have been to Zante several times and we also went to Crete when I was pregnant with Bob.
When I was asked to choose somewhere from The Cost Of Eating Out guide by Villa Plus and prepare a meal based on that location I got excited when I saw that Crete was listed.
I couldn’t want to create a feast! Here is what I made.
Greek Salad
Ingredients
Feta cheese
Cucumber
Tomatoes
Black olives (I could only find a mixture so I picked the black ones out) 🙂
Extra virgin olive oil
Mint
Method
1) Cut the cucumber and tomatoes into small chunks and mix them together.
2) Cut the feta cheese into cubes and stir it into the cucumber and tomatoes.
3) Slice the olives and sprinkle them over the top of the mixture.
4) before serving add a glug of extra virgin olive oil and garnish with chopped mint.
Chicken Kebabs
Ingredients
Chicken breasts
1 lemon
1 garlic clove (crushed)
Oregano
Extra virgin olive oil
Method
1) Cut the chicken breasts into strips and place in a bowl.
2) Squeeze the lemon, pour the juice into a cup and add approximately the same amount of extra virgin olive oil.
3) Crush the garlic clove into the mixture.
4) Cover the chicken in oregano and then pour over the lemon mixture.
5) Cover and refrigerate for at least an hour to allow the chicken to marinate.
6) Push the chicken strips onto kebab skewers.
7) Cook under a hot grill until the chicken is thoroughly cooked.
Stuffed Peppers and Tomatoes
I completely cheat when it comes to making stuffed peppers and tomatoes. Please don’t tell Delia!
I have tried various ways of making delicious tomato rice but none of them turn out as nice as Uncle Ben’s. If anyone has a recipe that works please let me know.
I wanted to make peppers and tomatoes for this feast. If you want to make 1 or the other you will only need 1 packet of rice and 1 mozzarella ball.
Ingredients
3 peppers
3 beef tomatoes
2 packets of Uncle Ben’s tomato and basil rice.
2 balls of mozzarella
Method
1) Cut the tops of the peppers and tomatoes and take out all the seeds. The tomatoes can be difficult to hollow out, I use a knife to help.
2) Cook the rice according to the instructions on the packet.
3) Chop up the mozzarella and stir it into the hot rice.
4) Fill the peppers and tomatoes with the rice mixture.
5) Place in an oven proof dish and bake at 190˚ for approximately 20 mins or until the tomatoes and peppers are soft.
* My stuffed peppers have been a big hit at BBQ’s for years.
We really enjoyed our feast and it has made us want to go back to Greece!
