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GREEK BEETROOT NAPOLEAN

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Margi Cintrano View Drop Down
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    Posted: 14 July 2013 at 07:22




I have lived in Greece from 1992 to 1994, and here is a staple traditional phenomenal vegetarian Mezze.


ROASTED BEET ROOT NAPOLEAN WITH FETA, MINT OR DILL MOUSSE

250 ML. EVOO
1/2 CUP PINE NUTS ( OR PISTACHIOS )
FRESH MINT COARSELY CHOPPED
FRESH PARSLEY AND DILL COARSELY CHOPPED ( ABOUT 2 CUPS FRESH HERBS TOTAL)
CHOPPED FINELY DICED CUCUMBER 5 TABLESPOONS
SEA SALT TO TASTE
FRESH LEMON JUICE 3 TBLSPS.
8 SMALL TO MEDIUM SIZED BEETS
BLACK PEPPERCORNS GRINDED
3 CLOVES OF GARLIC MINCED


IMGhttp://i1265photobucket.com













PHOTO COURTESY: VASSILLIS STENOS.


THE VINAIGRETTE

1/ 2 CUP FRESH SQUEEZED ORANGE JUICE
EVOO 1/2 CUP
DIJON MUSTARD 2 TABLESP.
GREEK HONEY OR OTHER MEDITERRANEAN HONEY 2 TSPS.
SALT AND FRESHLY GROUND BLACK PEPPER

1) WHISK ALL INGREDIENTS FOR THE MOUSSE IN A BLENDER AND REFRIGERATE TO FIRM UP ( 3 OR 4 HOURS )

2) NOW, RUB THE BEETS WITH EVOO AND COARSE SALT AND BLACK PEPPER

3) WRAP BEETS IN ALUMNIUM FOIL AND BAKE AT 180 DEGREES CENTIG OR 35O DEGREES FARENHEIT FOR 1 HOUR OR UNTIL TENDER

4) PEEL AND QUARTER THE BEETS WITHOUT SLICING ALL THE WAY THROUGH

5) PLACE SOME MOUSSE INTO THE MIDDLE OF EACH BEET AND PLACE SEVERAL ON A PLATTER

6) WHISK VINAIGRETTE INDGEDIENTS AND DRIZZLE OVER THE BEETS LIGHTLY

SERVE WITH FLATBREAD, FOCACCIA OR PITA

YIELD: 4 SERVINGS


PHOTO COURTESY: VASSILLIS STENOS

ENJOY,
MARGAUX CINTRANO


*** NOTE: U CAN COMBINE SOME GREEK YOGURT WITH THE FETA MIXTURE HOWEVER, MAKE SURE U DRAIN THE YOGURT THOROUGHLY AND LET FIRM UP IN REFRIG.


Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Effigy View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 15 July 2013 at 00:52
I'm going to try this tomorrow - are the pine nuts toasted first?
Also I am going to use local honey, NZ bush honey is the best Tongue
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 July 2013 at 02:25
Ann, Good Morning,

Firstly, the pinenuts and the feta etc. are blended ... I do not roast mine ... it is a Greek Pesto texture however, a bit thicker ... AND PARADISE FOR THE PALATE FOR BEETROOT LOVERS ... 

Spanish Mountain and Greek Mountain Honey are wonderful too --- I have never had N.Z. honey. 


Kind regards.
Margaux.

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Effigy View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 15 July 2013 at 04:14
Roger that!
I shall look into the legality of sending you a sample of NZ Rata honey which IMO is the most delicate and perfect honey in the world.
Bee products are prohibited into New Zealand ever since Verroa Mite was first detected here in 2000.
I expect going the other way is fine. Smile
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 July 2013 at 05:57
Anne. Wow. Thank u for your generous & lovely offer. Very nice gesture.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 15 July 2013 at 08:01
I just finished to make my feta in my new cheese press .
so feta from me honey from Anne .
now all we need is the beet (i love beet)
Wink
Ahron
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 July 2013 at 08:22

AHRON,

I AM PLANNING TO MAKE IT AS IN PHOTO FROM GREEK PHOTOGRAPHER COLLABORATOR, VASSILLIS STENOS ... ( SEE RECIPE WITH PHOTO )


THIS IS TO DIE FOR !! PARADISE FOR THE PALATE ...

LOOK FORWARD TO SEEING UR PICTORIAL, AND PHOTOS ...

ALL MY BEST.
MARGI.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Addtotaste Quote  Post ReplyReply Direct Link To This Post Posted: 18 July 2013 at 09:29
Hmmm now I wish I had beatroots at home
Check out some more recipes and reviews - www.addtotaste.co.za
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 July 2013 at 13:24
I am picking mine up tomorrow from Farmers Market. I shall photgraph.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 19 July 2013 at 04:32
can you pick up for me too Wink
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 July 2013 at 10:25
AHRON:


WOW --- simplicity, originality & fanstastic taste profile ... the interior is actually, a CLASSIC TYROSALATA inside; Evoo, chili pepper with or without; feta, herbs, lemon juice fresh, greek yogurt, and formed into a MOUSSE THICK AND NOT SMOOTH, AT ALL --- WITH DICED CUCUMBER OR IF U PREFER WITHOUT AND WITH DILL, MINT & OREGANO FRESH IF POSSIBLE ...

FANSTASTIC. I SERVE MINE COLD !!! AS A SALAD ...

THANKS MARGAUX.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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