The hotest summer for years

We are having the hottest summer EVER! Temperatures are still topping 40 & the air is still…….Here in the Omega Restaurant we are very happy to say that all our customers are enjoying the weather although appetites have dwindled slightly. This has made our MEZE menu more popular than ever as you can eat as little or as much as you like!




Here is a new recipe that has been requested & I would like to say thank you to Gill & Paul Morris for asking me add this dish to my menu.



Mushroom Saganaki



You will need: Feta cheese, Green pepper, mushrooms, Olive oil, Oregano

1. Take the stamna pot & drizzle with olive oil.

2. Take the musrooms & slice ¼ inch thick. Lightly sauté with a little garlic & add to the stamna pot

3. Take a slice of feta cheese approx. ½ inch thick & place it on top of the mushrooms.

4. Take green pepper & slice through the diameter approx ¼ inch thick, making rings put 3 on top of the feta cheese.

5. Drizzle with olive oil.

6. Sprinkle with oregano (approx. ¼ teaspoon)

Place in pre-heated (160°) oven for 10mins or until cheese is melted or Microwave-(use a microwave oven proof soup bowl) cook on ½ heat for 2-3mins.

Serve straight to the table.

NB. As the cheese melts it releases its salt content, so don’t be tempted to add some.

Many Flavours to tantalise your taste buds!http://www.lesvoscarhire.com/

Wow………..can you believe it is July already!!! How time flies in the sunshine.

It is now that all our fruit & veggies are ripe from our farm & the first of the seasons watermelons are here & not only are they sweet, but very juicy indeed! Just what you need to refresh the palate on a very hot day!

Tempretures here in Anaxos are topping 40 degrees (104 farenheit )……….and it’s getting hotter by the day.

So for you lovely folks that are booked to come bring your suncreams………your gonna need em!

We would like to thank you to everyone that has come along to Omega restaurant this summer so far & it is great to know that you have all been trying out a recipe or two & to know what your favourite are……we have had some requests here in resort which will be posted in the next few days (as soon as I get the chance as it is very busy)

If you have requests please e-mail them to me at ajmatea@gmail.com

Look forward to hearing from you

All our love

Alison & Costas

xx

Omega Meze House

The Beauty of meze…………..


When we eat in our houses or nip out to a tavern for a food we have a very different concept to eating, just like the Spanish eat Tapas the Greeks enjoy eating Meze.



In Omega our restaurant we have gone back to basics & created the first real Meze house in Anaxos.

To fully enjoy this experience (& it is an experience) you need to firstly understand a few things,

1. Remember that meze is small portions of food presented to the table & NOT to an individual.

2. Remember we share!

3. You can order as little or as much as you like (depending how hungry you are)

4. Enabling everyone to sample a wider variety of our wonderful family cuisine.

The rule of thumb is less is actually more, believe it or not!



Our Trapezi (table menu) is food that is meant for sharing.

Made with agape (love) & enjoyed the same way!

Omega Restaurant's Easter Feast!

As it is coming up-to Easter the weather should be a little better for you, we hope!



On Easter weekend we will have all the family together to eat, so here is a family favourite. Two staple dishes for our table & is very easy to make too!

So why don’t you give it a try….

These recipies will servre 4-6 people

Tzatziki:

You will need: 500gm Greek yogurt, salt, pepper, ½ cucumber (grated), 2-3 cloves of crushed garlic, a teaspoon of finely chopped dill, 2-3 tablespoons of olive oil.

Take the skin off the cucumber & grate into a bowl, add salt, leave for 20 mins. Drain off fluid & squeeze out the rest (the easiest way is by hand), next add crushed garlic, pepper, dill,, yogurt & olive oil. Mix well until the colour is even. Cover & put in the fridge.

This can be made up-to 3 days in advance.

Keftedes (meat balls): Use ½ Pork mince & ½ Beef mince, it tastes better. The secret ingredient in this dish is a little ouzo!

You will need: 500gm pork mince, 500gm beef mince, a clove of garlic (crushed), 1 egg, a tablespoon of fresh flat leaf parsley (chopped) & oregano, a splash of ouzo, salt & pepper.

Method; put all ingredients in a bowl together, mix well (so you can only see one even colour).

Take a small amount & roll in the palms of your hand until they are a round golf ball size shape, do the same for all the mixture, when you are ready to cook them roll in plain seasoned flour & shallow fry for 2- 3 mins over a med to high heat, then turn them over for 2 – 3 mins.

They should now be a nice golden brown colour.

Pop them into an oiled roasting dish & cook in the oven for 15mins at 180 degrees.

& there you have it a fantastic Greek Combination of flavours that can be a lunchtime snack, a main course dinner or if you, like us, are having the family over it can be 2 of the many dishes on our table!

Hope you all enjoy it, don’t forget to let me know when you do!

From Me, Costas & My big Greek Family

Happy Easter

xx

Zingy Spring Pork Lemonato

Greek Cooking: Pork Lemonato, bring the spring into your kitchen

This is a lovely fresh spring dish best served with rice & lettuce, spring onion & balsamic vinegar salad.

Pork Lemonato recipe (serves 2-3people)

You will need;

500ml vegetable stock

500gm pork

2 medium onions (sliced)

2 medium lemons

2 cloves of garlic (sliced)

3 bay leaves

2 sprigs of rosemary (or a Tbsp of dried rosemary)

1 small glass white wine(100ml)

1 tbsp Oregano

Olive oil (150ml + extra for the saucepan)

Salt

Pepper

Water

Method:

Wash the meat & cut into cubes (trim off excess fat)

Put meat into a frying pan of water (approx. 500ml) & boil on a high heat for 5 minutes.

When water starts to froth & a scum appears around the edge of the pan turn off heat & remove pork from the pan.

In a medium size saucepan (with lid) heat a little olive on a medium heat add sliced onions.

When onions are see-through add sliced garlic.

Add 500ml of vegetable stock.

Add 250ml white wine

Add 150ml olive oil.

Add juice of 2 lemons

Add pork

Add Salt

Add pepper

Add bay leaves

Add oregano

Add 2 sprigs of rosemary

Stir & cover with the lid

Bring all to the boil. remove lid. then simmer for 30mins or until sauce has reduced by half.

Remove from heat & leave for 10-15mins. So the meat can rest before serving.

Sun shines through the rain.

      Clean Monday, this is the start of lent so today we only eat certain foods today including octopus (because it has no blood) white beans & stuffed vines leaves or cabbage. We must not eat anything from Animals or the produce of animals as a sacrifice (you are supposed to do this for 40 days, but over the years it has been cut down a little bit), also there is a tradition of flying kites (don’t know why) so this morning we took our 9 year old twin nephews (Diamondis & Ignatios) to the beach armed with our home made kite, consisting of a black bin bag for the body & shredded carrier bags for a tail & flew the kite nearly as far as Petra! The wind was a little stronger than normal & Costas almost did a Mary Poppins and took off!

The sun is shining & the sky is blue, which is lovely as recently it has been nonstop rain!

Like I said, Sun shines through the rain.

another reciepe coming to you all very soon, so what this space.

Out Door Dining... Only In Greece.

We are now well in to 2010 & have come to that time of year when My work begins!
We are looking at our Menus once again to juggle things around a bit!
So… we have decided to go back to basics & create a ‘’MEZE’’ style menu.
For those of you that are not familiar with this term I will briefly describe what that means;
Traditionally your table would have a small bottle of Ouzo, water, Salad, meat or fish, chips, bread & cheese.
You & your friends would then take your time slowly picking at your food & sipping your Ouzo, Staying for hours enjoying company & great local food.
We would like to encourage our guests to truly indulge themselves & experience our lifestyle & culture at its best.
Our aim is to allow everyone to sample a wider variety of Greek dishes at a very low cost,
How do we do this? Simple, by reducing down our portion size! This means that you will be able to choose a wider selection from our menu & not feel like you have overindulged.
And your pocket will be satisfied too!
So come along to Omega Restaurant & Meze House, Anaxos Lesvos.