Our main course for the evening, lamb with honey and sage, a ancient greek recipe originating from the minoan times. We served it with scottish rumbledethums and worked really well!

Our main course for the evening, lamb with honey and sage, a ancient greek recipe originating from the minoan times. We served it with scottish rumbledethums and worked really well!

The Scotsman have highlighted our recent Greek-Scottish menu in an article that features Hand Picked Greece cooking holidays.

The Scotsman have highlighted our recent Greek-Scottish menu in an article that features Hand Picked Greece cooking holidays.

Getting all prepared for Sunday?  Here's a Greek - Scottish combination menu for St Andrew's http://www.handpickedgreece.com/traditional-greek-recipes-scottish-st-andrews-day-celebration/

Stage 4 - knead and fold the pastry until you are left with a soft, smooth elastic dough.

So what happend in Scotland with our St Andrew's Menu? http://www.handpickedgreece.com/what-happened-at-our-greek-scottish-st-andrews-day/

So what happend in Scotland with our St Andrew's Menu? http://www.handpickedgreece.com/what-happened-at-our-greek-scottish-st-andrews-day/

Decided to celebrate St Andrew's night this year along with our Scottish friends. So we have set up a combination menu!  It's going to be a mainly Scottish with smoked salmon as a starter and Cranachan as a dessert. We have added a little Greek twist to the evening with two Greek very old recipes for main courses. We will be uploading the photograhs and recipes so all of us will be ready by the 30th of November.  Why not wash everything down with a scotch whisky or two afterwards!

Decided to celebrate St Andrew's night this year along with our Scottish friends. So we have set up a combination menu! It's going to be a mainly Scottish with smoked salmon as a starter and Cranachan as a dessert. We have added a little Greek twist to the evening with two Greek very old recipes for main courses. We will be uploading the photograhs and recipes so all of us will be ready by the 30th of November. Why not wash everything down with a scotch whisky or two afterwards!

Steamed broccoli with fresh rocket drizzled with a generous amount of extra virgin olive oil and lemon!

Steamed broccoli with fresh rocket drizzled with a generous amount of extra virgin olive oil and lemon!

Scottish Cranachan with a Greek twist!  We used greek yogurt instead of crowdie and a good amount of Greek thyme honey for the whisky sauce!

Scottish Cranachan with a Greek twist! We used greek yogurt instead of crowdie and a good amount of Greek thyme honey for the whisky sauce!

Stage 7 - Place the second pastry sheet, brush with a beaten egg and Sprinkle with sesame. Place in a preheated oven and bake for 40 min at 180oC, or until golden and most of the liquid has been absorbed.

Stage 7 - Place the second pastry sheet, brush with a beaten egg and Sprinkle with sesame. Place in a preheated oven and bake for 40 min at or until golden and most of the liquid has been absorbed.

Stage 6 - Start placing a layer of slightly overlapping slices at the bottom of the dish. Mix the cheese, milk, olive oil, salt and pepper and mint into a smooth mixture and pour some of it over the layer of vegetables. Start assembling the boureki by alternating layers of veggies and pouring the cheese mixture over until the dish is full.

Stage 6 - Start placing a layer of slightly overlapping slices at the bottom of the dish. Mix the cheese, milk, olive oil, salt and pepper and mint into a smooth mixture and pour some of it over the layer of vegetables. Start assembling the boureki by alternating layers of veggies and pouring the cheese mixture over until the dish is full.

Stage 5 - Roll out two sheets of pastry in a flat surface. Place one sheet of pastry on the baking tray and one to cover the boureki.

Stage 5 - Roll out two sheets of pastry in a flat surface. Place one sheet of pastry on the baking tray and one to cover the boureki.

Stage 4 - knead and fold the pastry until you are left with a soft, smooth elastic dough.

Stage 4 - knead and fold the pastry until you are left with a soft, smooth elastic dough.

Stage 3 - Start preparing the pastry. We used stonemill ground flour, olive oil, some raki and water.

Stage 3 - Start preparing the pastry. We used stonemill ground flour, olive oil, some raki and water.

Stage 2 - Mix the cheese (mizithra if you can find some) or a mixture of feta and ricotta with lots of fresh mint.

Stage 2 - Mix the cheese (mizithra if you can find some) or a mixture of feta and ricotta with lots of fresh mint.

The preparation of Cretan Boureki in stages. At stage 1 use a mandolin to slice the vegetables ...we used pumpkin and potatoes.

The preparation of Cretan Boureki in stages. At stage 1 use a mandolin to slice the vegetables .we used pumpkin and potatoes.

Our main course for St Andrew's dinner! Lamb with honey and sage, scottish rumbledethums and olive oil drizzled steamed brocolli! We will be describing the recipes shortly via our website.

Our main course for St Andrew's dinner! Lamb with honey and sage, scottish rumbledethums and olive oil drizzled steamed brocolli! We will be describing the recipes shortly via our website.

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