Keftethes - Greek Meatballs Recipe

Greek Meatballs (Keftethes)

Thanks to Joanne for this

4 servings.

Ingredients
4 slices bread, white or wheat or whole grain - or Bread crumbs - they’re easier.If you use bread, trim the crusts.
1 pound ground beef
1 egg
1 medium onion chopped fine.
1 tbs. crushed mint
salt and pepper to taste
some flour
2 tbs butter. 2 tbs olive oil.


Cooking method
Place in mixing bowl and cover with small amounts of water. For bread crumbs youcan omit this step.
Add meat, egg, onion, mint, salt and pepper.
Shape into two inch patties.
Coat the patties well with the flour.
Fry the patties in the mixture of oil and butter.f. Brown on each side then drain.
You can make these ahead of time and freeze them thenwhen you are ready to serve
efrost and reheat them at 400 degrees for 20 minutes.

These are absolutely fantastic with potato salad or coleslaw. They’re also great cold and on picnics. You can also use these with a tomato sauce and serve meatballs and spaghetti. A little twist on the traditional. Enjoy!

Rice Pudding

Before winter  starts, I thought I'd post some (more) comfort food. Rice Pudding has always been a favourite of mine - easy to make and very tasty! Some recipes use an eeg but I found that without the egg the pudding is creamier
Ingredients. Other recipes also use cream but I think whole milk will do.

I am also adding a recipe for Indian Rice Pudding - I haven't tried it but it sounds delicious!

Ingredients
¾ cup rice (medium grain), cooked
1 ltr whole milk
150 g sugar
Lemon zest
Ground cinnamon and nutmeg (optional)


Method
Bring the milk and the lemon zest to a very slow simmer.
Add the cooked rice and sugar.
Stir well to combine.
Return to a slight simmer and cook for an additional 3 -5 minutes, stirring occasionally.
Remove from the heat and let cool almost completely, then pour into a bowl and refrigerate.
Serve chilled and sprinkle with ground cinnamon.

Some recipe also add raisins, use a mixture of milk and coconut milk (or cream).

Here is a recipe from Alton Brown for Indian Rice Pudding

Ingredients

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Directions
In a large nonstick saute pan over medium heat, combine the cooked rice and milk.
Heat until the mixture begins to boil.
Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.

Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes.
Use a whisk to help prevent the cardamom from clumping.
Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios.
Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
Serve chilled or at room temperature.

Risotto

I Love risotto - the trick is to have the patience to add the broth a bit at a time - as soon as it seems to start drying up then add more. Also use the correct rice as it has to be starchy.

Ingredients

25g/1oz unsalted butter
1 tbsp olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
1 leek ,(white only) ,chopped
50g/1¾oz chestnut mushrooms, chopped
100g/3½oz risotto rice
50ml/2fl oz white wine
300ml/10fl oz hot chicken stock
50g/1¾oz Dolcelatte (Italian creme cheese)
salt and freshly ground black pepper

Method

1. Heat the butter and oil in a saucepan over a medium heat.
2. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft.
3. Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed.
4. Add the stock in spoonfuls, adding more as the liquid get absorbed and stirring in between. Keep doing this until the rice is completely cooked through.
5. Add the Dolcelatte and stir with a spoon until melted. Season, to taste, with salt and freshly ground black pepper.
6. To serve, spoon onto a serving plate.

I also like to add some roughly grated Parmesan cheese on top.

Variations can also include adding peas or different types of mushrooms.

Arancini di Riso

Gli arancini di riso

This Sicilian recipe may take a bit of time to make but it's worth it
Time: 50 mins


Ingredients for 15 arancini:
500 gms riso arborio (risotto rice)
1 small packet of saffron
150gms mozzarella cubed
350 gr. Minced meat (mix beef , and pork)
150 gr. Small peas
200 gr. Tomato sauce
150 gr. Grated cheese
3 eggs
200 gr. flour
400 gr. breadcrumbs
Salt and pepper


Method
Boil the rice in a pan of salted water adding the pack of saffron when it reaches boiling.
When the water has boiled and turned yellow thanks to the saffron, add one or two tablespoons of oil and also add the grated cheese.
Mix and let the rice stand while you make the filling.


Fry the minced meat and add salt and pepper.
Add the tomato sauce and the pre boiled peas until you have a rather dense sauce.
Let simmer for about 15 mins.
Now that the rice has cooled, shape it into about 15 roundish shapes and with the help of a teaspoon insert the sauce and a piece of mozzarella in the middle, add more rice to close the 'hole' and form into a pyramid or egg shape.
Roll the arancini in the flower, the beaten egg and then in the breadcrumbs.
Fry until golden
They can be eaten hot or cold but when hot, the melted mozzarella inside tastes great.