Ingredients
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Feta Cheese Cream:
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125 gr Feta cheese
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125 gr cream cheese
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50 gr heavy cream
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20 gr brine
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Paprika Cream:
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150gr tomato paste
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50 gr mayonnaise
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40 gr Feta cheese
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30 gr mustard
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2 Florina peppers
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1⁄2 teaspoon soya sauce
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1⁄2 teaspoon Worcestershire Sauce
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1 teaspoon oregano
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1 teaspoon Sugar
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Cucumber Pickle:
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500 ml Water
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200 ml white vinegar
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75 gr Sugar
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30 gr Salt
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3 gr aniseed
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5 pepper seeds
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2 pcs cloves
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3 pcs juniper
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1 cucumber
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Parsley Oil:
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50 gr Parsleyonly the leaves
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150 gr gevoofrom the THAMYRIS OLIVE OIL company
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Olive Crumble
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225 gr olive flesh
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50 gr whole grain wheat breadcrumbs
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Shrimps
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3 shrimps
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Salt & pepper
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gevooby THAMYRIS Olive Oil company
Directions
Another delicious recipe shared by our friends Eleni and Alex from Food24_skg.
How to Make the Feta Cheese Cream:
- Put all the ingredients in a blender and mix well.
- When the mixture is homogenized, the texture of the cream should be smooth.
How to Make the Paprika Cream:
- Bake the red peppers in the oven at 200 C until they soften.
- Place the peppers in a cling film wrap so that it is easier to peel off the peppers.
- Peel the peppers and remove all the seeds from the flesh.
- Add the peppers to the blender and mix well with the rest of the ingredients. Mix until homogenized.
How to Make the Cucumber Pickle:
- Put all the ingredients in a pan and broil for 3-4 minutes.
- Remove from the heat and leave to cool down completely.
- Cut the cucumber into very thin slices and place them in the liquid. Leave in the fridge.
How to Make the Parsley Oil:
- In a cooking pan, on a medium heat, add the gevoo and bring it to 80 C.
- When it has reached the temperature, pour it in the blender, add the parsley leaves and mix well.
- Strain with a cloth or a coffee filter to get just the purified oil. Leave in the fridge.
How to Make the Olive Crumble:
- Put all the ingredients in a blender and mix well until homogenized.
- Line a baking tray with greased paper, spread on the mixture, and bake at 100 C with the oven on fan, for approximately 2.5–3 hours.
- When ready, remove the tray from the oven and leave to cool down completely. Use your hands to break it in small, uneven pieces.
How to Cook the Shrimps:
- Remove the legs and the intestines, and keep the head and the tail.
- Use a souvlaki stick from bottom-up so that is does not lose its shape.
- Sprinkle with salt and pepper and sauté the shrimps in a frying pan with the gevoo for approximately 1.5 minutes on each side.
