Happy Thanksgiving to you and yours! Hope you enjoyed yourself today:)
I know it’s been a very long time since my last post and I haven’t been around for several reasons.
First of all, I was working intensively on my e-book and I finally made it.
The cookbook is now available in many formats: online reading (html or Java script), kindle, epub (Apple iPad/iBooks, Nook, Sony Reader, Kobo, and most e-reading apps including Stanza, Aldiko, Adobe Digital Editions, others), pdf, rtf, lrf, palm doc, etc.). All you have to do is follow the respective links given below.
Volume 1, includes over 130 recipes: Mezedes, Side Dishes and Main Dishes.
Volume 2, includes over 150 receipes: Bread, Pies, Snacks and Desserts
You can see all the recipes included in the Table of Content and the best part is you can download a free sample of some recipes.
Hope to hear your views of what you think about it.
For new readers of my blog, the Cookbook (in print) is availble through Createspace or directly through me.
The second reason is that I passed a lot of frustrating days trying to deal with a case of plagiarism. Unfortunately all my efforts were in vain. Here is google’s reply:
«We have received and reviewed your attached DMCA complaint. At this time, Google has decided not to take action based on our policies concerning content removal. As always, we encourage you to resolve any disputes directly with the owner of the website in question».
It seems they don’t want to lose any customers.
The third reason is that my sister visited me from Cyprus, so for a week we hardly stayed at home. We went to Porto Rafti, we went to Assini, Nafplion, Sparta…
Port Rafti
I am still continuing my effort to lose some weight, although the week my sister was here, I took a break and enjoyed some food I’ve missed eating. I’ve now lost 16 1/2 kilos and hope to reach my target which is 20 kilos. A bit difficult, when I think that Christmas is just around the corner 
Anyway I wanted to share with you an old recipe I made last year which I never posted and made it recently and remembered how delicious it was.
The classic recipe, Rolo me Patates is made with ground meat in which we add hard boiled eggs. In Cyprus we wrap the roulade in caul fat, which melts as it is being baked in the oven and gives a wonderful flavour to the ground meat.
Instead of caulfat I wrapped it in kourou phyllo and added ham and halloumi. A very simple recipe but yet so delicious. Instead of Kourou phyllo you can just wrap it in parchment paper or in puff pastry.
Sorry I did not take any new photos but the weather was cloudy and I was lazy to start cooking with the camera in my hands again:)
Rolo me Phyllo Kourou, recipe by Ivy
Preparation time: 30 minutes
Cooking time: about 90 minutes
Serves: 6 – 8
Ingredients:
Crust:
1 dose phyllo kourou
Roulade Ingredients:
1 kilo ground pork and veal
1 1/2 cups soaked bread
1 onion, grated
1 egg
1/2 cup finely chopped parsley
2 tbsp dried mint
1/2 tsp oregano
Salt and freshly ground black pepper
6 hard boiled eggs for stuffing
3 Slices of ham of turkey
4 slices of halloumi or graviera
Potatoes (optional):
4 medium potatoes
½ cup olive oil
¼ cup lemon juice
1 cup water
Salt and freshly ground black pepper
Oregano
Directions:
Place the bread in a bowl with water to soak.
In a food processor add the bread without squeezing the water and purée.
Empty it in a big bowl with the ground meat, as well as the egg, parsley, mint, salt and pepper and other spices and mix well.
In the same food processor puree the onion and add to the mixture and mix well. Refrigerate until ready to use.
Prepare and roll the phyllo on parchment paper, about 1/2 cm thick.
Spread the minced meat on the kourou phyllo. Line up the hard boiled eggs, add ham and halloumi surrounding the eggs, roll in phyllo and finally wrap it in parchment paper.
Cut the potatoes in wedges and place them in the baking tin. Sprinkle with salt, pepper and oregano and mix well.
Set aside the potatoes and put the roulade in the middle.
Add olive oil, lemon juice and water on the potatoes.
Bake in a preheat oven to 180o C / 350o F, for about 1 hour and 15 minutes. Remove the roulade from the oven and turn the potatoes on the other side. Additional water should be added, if needed.
Cut the roulade in slices and serve with potatoes and a salad.
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Thank you for visiting Kopiaste to Greek Hospitality.
Kopiaste and Kali Orexi,
Tags: Eggs, minced meat, phyllo gourou, pork and veal, Porto Rafti, rolo me kima
Oh, that looks really scrumptious! What a tasty combination.
Happy Thanksgiving (even if you are not from the US ;-P)!
Congrats on the great work!
Cheers,
Rosa
Twitter: ivyliac
λέει:
Thank you Rosa.
Congrats on the e-book! That’s so exciting!
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Thank you Hopie.
That looks good Ivy! Congratulations on your eBook!
Xxx
Anna’s Kitchen Table recently posted..Nigel Slater’s Chicken with vermouth, tarragon and cream
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Thank you Anna.
16.5kg!! wow I am totally impressed.
Those savoury filo pastries look mouthwatering!
I wish you a sunny and warm weekend!
Angie
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Thank you Angie. That’s the best wish I wanted to hear as the weather has been cold and dull all November and this is something we are not used to here in Greece:)
Ivy
I spent a lot of time scanning your recipes so that I would have them to try in Beirut where I am headed. I realized then how full of treasures your book it and how eager I am to try all these recipes soon!
Congrats on the e-book! Hope to visit more of your site when things mellow out a bit here.
Twitter: ivyliac
λέει:
Thank you Joumana. Glad to hear from you after such a long time. Have a safe trip.
Forgot to say that I am so impressed with your success in the weight loss project; this is one of the hardest things to conquer especially when food is your work as well! By the way, this meat loaf looks so refined and delicious!
Twitter: ivyliac
λέει:
Thanks again Joumana.
What a gorgeous, hearty looking dish. Congrats on your weight loss, and I hope you have a marvellous time with your sister.
Cakelaw recently posted..TWD Rewind – World Peace Cookies
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λέει:
Thank you Gaye.
cela semble si parfait et délicieux félicitation pour le beau travail
bonne soirée
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Merci Fimere.
The roulade looks wonderful Ivy! Congratulations on your e-books – I wish you the best with them! I have a kindle so I will get them on there. I’m off to check it out now. Sorry also about your plagiarism issues!
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Thank you Reeni.
Wow! Beautiful looking dish,Ivy! I love the egg in the milddle!
Erica recently posted..Rice, Corn and Mushroom Gratin
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Thank you Erica.
Ivy, what fantastic news on your e-book – and all the other platforms. You have certainly been a busy woman! Need to check this out. What a delicious looking recipe. So sorry to hear you’ve had to deal with internet copying issues. Chef Dennis talked about it this week and so all of this is now so worrying. Poor you! Is this what happens when you have such talent? Anyway, at least you’ve not lost your zest in the kitchen with these! Amazing.
Jill Colonna recently posted..Passion Fruit, Cardamom and Ginger Panna Cotta
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Thank you Jill. I discovered your comment three days later in the spam folder.
I never tried kourou phylo in my pies before, but from what I read it must be very good. Actually I never added lemon juice in a phylo before. I usually add zivania and it really gives phylo a very light texture. I will keep this recipe for a future reference. It really looks delicious!
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Hi Ivy, I’m so glad to see you back and with suche wonder news, my sincere compliments for your books! You really lived in camden How, wow, that’s great, it was one of my favourite places in London. How it was like, I’m curios you know.
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Thank you Ancutza. As I said that was ages ago, when I was a kid and the memories I have are of the houses, the streets, school, snow, fog, some of the food, Sunday school at the church to learn Greek, singing and dancing in the bus, all from a child’s point of view.
Congratulations on all fronts, dear Ivy.
(I am sorry, though, to hear about the plagiarism.)
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Thank you Simona.
I simply love eating good food and cooking too. I always try new dishes. I will surely try this when I am alone as my husband is a strict vegetarian. Do your ebooks have any vegetarian recipes?
This roulade looks amazing! Congrats on your e-book being published! So glad to see you online!
Twitter: ivyliac
λέει:
Thank you Natasha.
Congratulations on your e-books…very cool!
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Sorry also about your plagiarism issues! Congrats on your e-book being published!