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Grebe's Cooking Class and the Semolina Cake

​The recipe below was presented at the Grebe's Cooking Class on Monday Feb25th 2013.  Please feel free to give your comments and share your thoughts!

Semolina Cake

Ingredients:

1cup Paeleon EVOO

1cup Semolina Flour No1 (coarse)

1cup Semolina Flour Extra Fancy (fine)

2cups granulated sugar

4cups water

1/2 cup raisins

1/2cup slivered almonds

1 lemon peel

1 orange peel

1Tbsp cinnamon

1 cinnamon stick

Directions:

Boil the water with the sugar, the cinnamon stick, the peel of lemon and the peel of orange until the sugar dissolves.  In a deep pot warm up the olive oil in medium fire.  Add both cups of the semolina flour and stir well until it becomes light brown (for about 7 minutes).  Add the cinnamon, raisins and the almonds and remove the pot from the burner.  Use a small pot or a large spoon to pour the hot syrup onto the semolina mix.  Be careful because the syrup is hot and it may spill when you first pour it over the semolina.  Put the pot back on the burner and mix well until the syrup is absorbed by the semolina flour and the mixture gets thick.  Pour out in a form and let it cool down completely.

Grebe's Cooking Class and the Spinach Pie

The recipe below, was presented at the Grebe's cooking class on Monday, Feb 26th 2013.  Please feel free to make comments and share your thoughts!

​Greek Spinach Pie

The Crust

2cups All Purpose Flour

2Tbsp Paeleon EVOO

1tsp Vinegar

½ cup & 2Tbsp Water

Put the All Purpose Flour in a large bowl and add 2Tbsp of Paeleon EVOO and 1tsp vinegar.  Rub it between your hands until the flour becomes slightly moist.  Add the water to the flour mix and mix well.  The dough will appear thick.  Place the dough on a clean flat surface and use a rolling pin to open the fillo. 

Tips: 

As you open the fillo with the rolling pin you will see that after a while the fillo gets stuck and does not spread very well.  When that happens you need to sprinkle 1tsp flour on the surface of the fillo.  Turn the fillo to the other side and continue working with the rolling pin.  It should spread easily now.  Repeat if you have to.

Use 1Tbsp Paeleon EVOO to grease the pan.

The Pie

2 Bags of Spinach (rinsed and squeezed)

2tsp white rice

½tsp salt

1tsp Dill weed

2Tbsp Parmesan cheese

4oz Feta cheese in crumbles

½cup Paeleon EVOO

Center the fillo on the baking tray.  Some of the fillo will hang over the sides of the tray (we will use that in the end to close the pie).  Put one bag of spinach on the fillo.  On top of the spinach spread the rice, the dill, the feta cheese and 1Tbsp Parmesan cheese.  Add the second bag of spinach and spread 1 Tbsp of Parmesan cheese on top.  Pour ¼ cup Paeleon EVOO on top of the open pie trying to cover as much of the surface of the pie as possible.  Take the sides of the fillo and bring them towards the center until they meet and close the pie.  Use a sharp knife to make long diagonal cuts on the surface of the pie (make sure you do not cut the fillo that makes the bottom of the pie).  Pour ¼ cup Paeleon EVOO on top of the closed pie.  Bake the pie at 335 F for 1Hr 15Min.  Remove from the oven and serve it hot or cold.

February 2013

Strong Women Class in Merrill, WI

I would like to thank Amanda Kostman for inviting me to talk to the members of her Strong Women Class in Merrill, on Thursday Feb 21st.  It was a pleasure to meet with you al and get the opportunity to present my product.

​

Grebe's Cooking Class Feb 25th 6:30-9:00pm, Wausau, W

On Monday Feb 25th I will be presenting 4 recipes of Greek dishes that use Paeleon EVOO.​  The recipes will also be available on the blog of our website (www.paeleon.com) later next week.  Please do not hesitate to contact me with any questions.  Enjoy!

Vasileio

This Year's Crop

January 2013

Harvest of the Koroneiki olive trees continues at a good pace.  We had some increased rainfall during this month, but that did not cause much delays.  We expect the harvest to continue until the end of February, possibly longer!

News

We placed an order for 2000 young Kalamata olive trees.  They are expected to be delivered in May and we hope to have them in the ground by the end of that same month.  I'll post some pictures of the planting operations in May! 

Thank You!

I would like to take this opportunity to thank all the customers and friends of Paeleon Olive Oil Products.  2012 was a great year for Paeleon.  With your help, we managed to add products and also expand the area of our products availability.  We look forward to serving you in 2013.

Thank you!

Vasileios

This Year's Crop

December 2012

We started picking the koroneiki olive trees on the 7th of December.  It is always a great time when harvesting starts and it is celebrated with toasted bread deeped in a mix of  fresh olive oil, lemon juice and oregano in the kitchen of the press factory!  Simple, authentic, healing flavors!!

Perhaps this would be a good time to suggest an amazing marinating sauce for steaks.  Mix the ingredients below by shaking, and pour it over thawed steaks.  Stir well to ensure that the liquid has covered the steaks evenly, cover and put in the fridge for at least 2 hours.

Ingredients:

  • 1/2 cup Paeleon EVOO
  • 1/2 cup freshly squeezed lemon juice
  • 1 tsp ground oregano
  • 1 tsp sea salt
  • 1/2 cup mustard (of your choice)
  • 1 tsp pepper

January 2013

The harvesting of the Koroneiki olive trees continues.  We still have 3 groups working at different locations.  In a couple of weeks, one of the groups will stop harvesting while the other two will stay busy until the end of February. 

The first batch of fresh Paeleon EVOO is scheduled to leave Greece by mid February.   I also expect to have the analysis of the quality characteristics by the end of this month.