Omega Restaurant & Bar

Lemonato Chicken

2016-06-24T01:11:00.001+03:00

This is a lovely fresh spring dish best served with rice & a lettuce, spring onion & balsamic vinegar salad.
Chicken Lemonato recipe (serves 2-3people)
You will need;
500ml chicken stock
500gm chicken skinless chicken breast
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 (50ml)
1 tbsp Oregano
Olive oil (100ml + extra for the saucepan)
Salt
Pepper
Water
Method:
Wash the meat & cut into cubes
Heat a medium saucepan with a little olive oil, add chicken and cook for 2 mins on each side just until it is seared only & transfer from pan to a plate.
Add sliced onions to the saucepan. When onions are see-through add sliced garlic.
Add 500ml of chicken stock.
Add 50ml white wine
Add 100ml olive oil.
Add juice of 2 lemons
Add chicken
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.
Delicious!

Getting Ready for Summer 2011

2011-03-30T12:47:00.000+03:00

Summer sun, fresh air & relaxing atomsphere

What else do you need for a great holiday?
Fantastic Food & Wine!
don't forget to visit Costas & the Family at Omega Restaurant when you are in Anaxos this summer.

Omega Restaurant offers a good selection of Breakfasts, light snacks & evening meals.

Omega bar is open all day till late.

We are a located on the main road of Anaxos between the roads that lead to the beach & next to Costas Car Rental

We are a family run restaurant serving time-honoured Greek cuisine from recipes that have been passed down from generation to generation.

Our produce comes from our farm, therefore; fresh organic & full of the flavour from the Mediterranean sun.

We specialise in MEZE the traditional way to relax & enjoy an evening with friends, Meze is small portions of traditional food served with ouzo or wine

So come along & experience Great food, fantastic atmosphere & meet the family!

Omega meatball soup - youvarlakia

2011-01-17T15:51:00.000+02:00

www.lesvoscarhire.com

This recipe has yet to appear on the menu at Omega Restaurant in Anaxos

I am in the middle of choosing the menu for summer 2011, so youvarlakia is a definite possibility as it is one of my favorites.

When most of us think of soup it conjures up an image of a bowl of hot velvet liquid. Youvarlakia is a chunky filling soup that is full of flavor weather it is served as a small starter portion or as a main meal.

Have ago and tell us what you think.

Potato & rice soup with meatballs~ youvalakia

Serves 4-6

You will need:

200gms Risotto Rice

2 liters water

2 chicken stock cubes

Salt

Fresh ground black pepper

4 teaspoons Dried or fresh parsley

500gms Minced pork (you can use beef instead if you wish)

1 medium potato (peeled and grated)

1 small egg

Olive oil

Fresh lemon juice

Preparation:

Soak rice in warm water to release excess starch for 20mins then rinse.

Place mincemeat in a large bowl add 2 teaspoons salt, 2 teaspoons parley & ½ teaspoon black pepper. Once evenly mixed together add the egg to bind. Take small amount and roll in to a ball (should be no bigger than a golf ball in size) this makes approx 10-12 balls

Place a small frying pan on a high heat add a tablespoon of olive oil when pan is hot.

Place meatballs in the pan & fry for 1-2 mins on both sides until brown.(this is just for colour)

Remove from the heat.

Method:

Use a large saucepan

Add water & place over a high heat

Add sock cubes

Peel & grate the potato and add to the pot

Bring to boil.

Add rice

After 10mins stir and reduce the heat to med

Add browned meat balls & oil

Try not to stir too much as this will break the meatballs.

Simmer for 15mins.

Add parsley & gently stir in.

Simmer for a further 5 mins, Then remove from the heat leave to stand for 10-15mins

Divide into soup bowls & squeeze lemon juice over the top.

Serve to table with fresh bread.

Happy New Year 2011

2010-12-29T11:59:00.000+02:00

We wish you all a very happy new year & hope that 2011 brings you Joy & harmony.

We have just arrived back from the UK where spent a wonderful Christmas with my family.

It took us 2 days to get there due to the snow that managed to bring most of Europe to a standstill!

We can now look back & chuckle, but at the time we did fell as if we were caught in the middle of a really bad Christmas movie Ha Ha !

Our flight was cancelled not once but 3 times we had to overnight in Athens, so we got talking to many people all trying to get home for Christmas!

So I just want to say well done to all the airport staff (that’s the ex rep coming out in me) they were under enormous amounts of stress!

So we missed a day or 2, we got there & that’s the main thing! We want to apologise for not being able to visit all friends & family because of the terrible weather, so we hope to see you all in a sunnier climate! Yes………..here in Lesvos.

So once again HAPPY NEW YEAR

& love to you all

Wish you were here

Alison & Costas

xxx

November & it is like spring?!?

2010-11-29T11:06:00.000+02:00

Well while most of Europe is absolutely FREEZING!, the weather here is just like spring time. we have temperatures averaging 25 degrees! so I am taking advantage of every beautiful day trying to be outside as much as possible, walking the dogs along the beach & Costas is collecting olives, so if any one wants to get away from the winter.............come on over!

Here is another of our Restaurant’s scrumptious dishes for you all to try. It is easy to put together & will amaze any guest!

This fantastic winter warmer is a hearty dish that served with a good helping of creamy mash potatoes on a winters evening is simply delicious!

Spetsofai – Village Sausage with green peppers in a red wine sauce. Serves 2-4

You will need:

500gms Sausages (you can use your favourite flavour sausage)

2 Green peppers

4 Large Ripe tomatoes (or a tin of chopped tomatoes)

1-2 Cloves of Garlic (whole)

2 Teaspoons of chopped fresh parsley (you can use dried if fresh is not available)

150ml olive oil

25ml Red wine

1 Bay Leaf

Salt & black pepper

Prepare:

Wash, de-seed & slice Green peppers (cut in to large-ish pieces)

Cut tomatoes in 2 (across the middle) and grate in to a bowl (making sure that you get all the meaty part of the tomato, leaving just the skin)

Slice garlic in 2

Cut sausages in to 2cm pieces

Method:

You will need a good sized frying pan & a medium sized saucepan.

1. Add a little of the oil to the frying pan and heat.

2. Sauté sausages until they have a nice golden colour. (Then transfer them to the sauce pan)

3. Sauté green peppers until soft. (Then add to the saucepan)

4. Add grated tomatoes, red wine, Bay leaf, garlic, salt, pepper & the rest of the oil. Bring to the boil (Then add to the saucepan)

5. Simmer all the ingredients in the saucepan for 10-20mins or until the sauce thickens.

6. Add the chopped parsley & stir through. (Here is a little tip: Taste your sauce, if is too acidic sprinkle a few grains of brown sugar to soften the flavour)

7. Serve to the table.

enjoy!

Alison & Costas

Kleftiko

2010-11-01T14:10:00.000+02:00

http://www.booking.com/hotel/gr/parthenon-lesvos.html?sid=98da2be4e7b07e58c7675ae39b6b73e2
http://www.booking.com/hotel/gr/parthenon-lesvos.html?sid=98da2be4e7b07e58c7675ae39b6b73e2

As requested here is the recipe for Kleftiko.

First a little history the name Kleftiko comes from the word kleftsis which means theft! Many years ago shepherds would bury lamb stuffed with vegetables & cheese over hot coals, cover and leave to slowly cook for many days. In the mean time if bandits came across this delightful meal they would steal it! – giving way to its name kleftiko or stolen meal.

Lamb Klefitko

You will need;

1.5 kg leg of lamb in 6 portions

2 carrots

4 medium potatoes

2 small onions

2 medium tomatoes

2-3 garlic cloves

Olive oil

300gm Feta Cheese

½ teaspoon Oregano

½ teaspoon Parsley

Salt and pepper

12 square sheets of greaseproof paper – approx 30cm x 30cm

String

Method;

Clean & dice the carrots, potatoes, Slice the onions, put in a mixing bowl add your herbs drizzle in olive oil & stir.

Slice the tomatoes into 12 slices.

Slice the Garlic

Wash the Lamb

Put 2 sheets of the grease proof/baking paper on your work top.

In the middle of the paper place the ingredients in the following order: potato, carrot & onion mix, lamb, garlic, and the tomato on top.

Add salt and pepper and a spoonful of the juice from the mixture.

Bring the four corners of the paper together and tie it well with string so that it looks like a pouch

Repeat this process another 5 times so that you have 6 individual portions.

Place them in a covered oven dish and roast in a pre-heated oven at 160 degrees for 2 hours.

Open parcels place feta on top & return to the oven for 5-10mins

Serve to the table inthe paper .

Omega Recipes Home Cooked flavours of Lesvos

2010-09-02T10:21:00.000+03:00

Here are some recipes for you to try;

I have been asked for sooo many reciepes this summer I thought I would create a menu for you all to try
please let me know how you get on.

Fried Sardines great taste

Zucchini: wash & slice (half a centimetre think). When they are dry toss in seasoned flour (the easiest way is to put flour in a small plastic bag season with salt & pepper, drop your courgettes in, hold the top & shake.) shallow fry in olive oil for 2-3 mins each side, pop them onto kitchen paper to get rid of excess oil, transfer quickly to a plate, sprinkle with grated cheese (any kind that melts quick, but has mild flavour).

Bouyourdi: the tip for this one is to remember to slice all the ingredients quite thin & the secret ingredient in this dish is a tiny tiny drop of Tabasco!

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

Tabasco (optional)

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

2. Take the tomato & slice ¼ inch thick use slices to cover the bottom of your pot/dish.

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

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)

7. Optional: add a tiny splash of Tabasco for a little zing!

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.

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 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 a oiled roasting dish & cook in the oven for 15mins at 180 degrees.

Olives in olive-oil with garlic: serve with crusty fresh bread, like those baguettes that you can bake yourself. The tip with this dish is that if you really like a strong flavour of garlic then make this up to a week before your party & leave it to ferment (don’t forget to use an airtight container)

Salads.

Greek Salad: a good Greek salad is all about layers. First layer is the tomato’s & add salt. Then onions, cucumber, green pepper, olives, Feta cheese. Sprinkle with Oregano & good drizzle of olive oil.

Lettuce & spring onion: use KOS lettuce if you can (it gives a nice crunch & stays crisp for longer than other lettuce. Thinly slice spring onions (use all the onion including the green part) sprinkle with salt (rock salt works best) a little olive oil & drizzle with balsamic vinegar.

Cabbage & carrot: this is simple thinly shred cabbage & carrot add capers, chopped flat leaf parsley. Dress with salt, olive oil & white wine vinegar.

All these salad have a very different texture, make them all but in smaller portion size.

Meat dishes.

Lemonato Pork:

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 then add sliced garlic.( a little tip, garlic stops onion from cooking!)

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.

Delicious!

Lamb Stiffado:

You will need:

1 kilo of fresh lamb

1 ½ kilo of baby onions (peeled)

150ml of white wine (or if you have it retsina)

150ml of olive oil

450ml water

1 vegetable stock cube

250gr sieved tomato sauce

2-3 dried pimento/all spice

2 teaspoons cumin

1 cinnamon stick

3 bay leaves

3 small sprigs of rosemary

1 teaspoon black pepper

½ teaspoon salt

4 cloves of garlic chopped

Once you have selected all your ingredients together you are ready to cook!

1. Wash & cut the lamb in to chunks (approx 3-4cm square)

2. Place lamb into a large pot and stir in the oil.

3. Add garlic, wine, tomato sauce & water.

4. Boil over medium heat for 30 minutes.

5. Add:- onions, all spice, cumin, cinnamon stick, bay leaves, sprigs of rosemary, black pepper, vegetable stock cube & salt.

6. Stir well

7. Cook over low heat for 1 hour.

8. Check your meat is soft. (if not cook for a further 15-30mins).

And that’s it! Easy!

Kokkenisto Beef.

This dish literally means everything RED… red meat, red veg, red spices

You will need:-

1 kilo beef (cubed) this serves 4-6

1 onion (finely chopped)

2 small cloves of garlic (crushed)

1 tin tomatos (chopped)

100ml sieved tomato sauce (if you have not got tomato sauce use tomato soup)

200ml vegetable stock (use a stock cube)

100ml red wine

2 tsp dried parsley

1 cinnamon stick

Salt

Black pepper

A little sugar

Olive oil

Pre-heat oven 160°

1. Drizzle olive oil in the bottom of a casserole dish/ stamna pot.

(If you have not got a casserole dish with a lid then you can use a large saucepan with a lid.)

2. Add finely chopped onion, crushed garlic & dried parsley (mix together)

3. Add cubed beef, sprinkle with salt & black pepper.

4. Mix vegetable stock with red wine & a sprinkle of sugar

5. Pour over meat

6. Add tin chopped tomatos, tomato sauce & cinnamon stick.

Mix all together, make sure beef is submerged

7. Put lid on tight & place in pre -heated oven for 1½ - 3hours at 160°

Fish.

Sardines: this one is easy, gut the fish & clean well, toss in plain seasoned flour & shallow fry in sun oil( the reason for this is that sun oil burns at a higher temperature than olive oil) for 2-3 min each side.

Dessert.

What else! Greek Yogurt, honey & cinnamon (Greek Viagra)

No Greek table would be complete without wine & ouzo!

And don’t forget the chips!

The hotest summer for years

2010-08-27T18:57:00.000+03:00

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/

2010-07-04T15:54:00.000+03:00

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

2010-05-16T13:15:00.000+03:00

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!

2010-03-28T11:19:00.000+03:00

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

2010-03-03T17:19:00.001+02:00

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.

2010-02-19T09:11:00.000+02:00

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.

2010-01-28T11:59:00.001+02:00

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.

MERRY CHRISTMAS & HAPPY NEW YEAR

2009-12-19T12:44:00.006+02:00

Happy Holidays everyone! have been very busy cleaning up after the summer & now we are renovating the hotel! our work is never done!
Costas has nearly finished with the olives (hoorah)& his Mum has been sitting up the olive press waiting for our oil (hot off the press, Iam sure this is where the saying comes from)
If you have never dipped your fresh crusty bread into fresh warm olive oil,well, what can I say, but YUMMY! Of course this is the oil we use in our restaurant, it is your chance to sample our hard work.

Here is another Reciepe for your collection, this one is a quick way to make Soutzoukakkia.
Meatballs in tomato sauce, served with pasta topped with grated feta cheese & don't forget your bread to dip in the sauce.
This reciepe will feed 4 people (so halve it if you are having a romantic night in or double it if your are having a little party)
You will need
500g minced pork
500g minced beef
salt, pepper, garlic,oregane & parsley
1 medium onion
500g pasta
100g cheese
flour
olive oil
1 egg
2 tins of chopped tomatos

method:
1. put your pasta on to boil(add salt to water)in a large saucepan.

2. mix together your minced park & beef
3. add salt,pepper,parsley(fresh), 1 glove of crushed garlic.
4. add 1 egg & mix very well together.
5. take golf ball size pieces & roll into balls.
6. roll balls in flour, place on a plate & leave to rest while you make the sauce.

7. finely chop 1 medium onion.
8. heat a little olive oil in a medium saucepan, fry off oinons until the are see through.
9. add your tins of tomatos (if you are like Costas & you don't like chunky sauce, simply sieve the tomatos into the pan)
10. add oregano & parsley (about a teaspoon of each is all you need )to give your sauce a real Greek flavour.
11. turn down the heat to a simmer.

12. heat a little olive oil in a large fryingpan.
13. add the meatballs & gentle fry for 2 mins then turn them over for 2 mins, until they are a very nice colour.
14. turn off heat & add meatballs & oil to the sauce.
15. simmer for 10 mins.

16. your pasta should be ready to be drained.

17. grate or crumble your cheese (we use feta, but any medium flavour cheese is very nice)

18. place pasta then cheese on a plate, then top with meatball & spoon on your sauce.

preperation time 10-15mis, cooking time 15mins.

Serve with crusty bread.

This is a lovely filling meal to have on a winters evening, quick & easy to make too!

Kali Orexi.

Happy Christmas

2009-12-01T10:02:00.003+02:00

We wish you all a very merry Christmas
all our love
Costas & Alison

It's a bit of a do

2009-09-08T20:37:00.003+03:00

Tuesday 15th September

It's our end of Season 2009 Party

For the first time we will have

''A Bit of a Do!''

on the menu

Garlic bread

Prawn cocktail tarts & other finger food

Good 'ole Chicken in a basket

for dessert

Fruit composta (thats mixed fruit salad) with a dash of cream

in between all of this fabulous food we will be playing some good old party games with the backing of our favourite artists from the 60's & 70's

we will ply all our guests with wine & punch

turn on the disco lights

have a ball!!

come join us for a night of fantastic fun

I will be your compare for the evening & Costas is our resident Dj for the night.

you never know I might even do a turn

hope you come along!

SIZZLING SUMMER

2009-07-03T19:50:00.004+03:00

SIZZLING SUMMER

The sizzling months of summer are here!
The days are scorching and the evenings are balmy.

The restaurant is in full swing with the air filled with the delicious Mediterranean aromas of char-grilled lamb chops & the sweet fresh smells of succulent watermelon.

Flavours to make your mouth water……
Here by request is our recipe for Lamb Stiffado.

LAMB STIFFADO
You will need :
1 kilo of fresh lamb
1 ½ kilo of baby onions (peeled)
150ml of white wine (or if you have it retsina)
150ml of olive oil
450ml water
1 vegetable stock cube
250gr sieved tomato sauce
2-3 dried pimento/all spice
2 teaspoons cumin
1 cinnamon stick
3 bay leaves
3 small sprigs of rosemary
1 teaspoon black pepper
½ teaspoon salt
4 cloves of garlic chopped

Once you have selected all your ingredients together you are ready to cook!

1. Wash & cut the lamb in to chunks (approx 3-4cm square)
2. Place lamb into a large pot and stir in the oil.
3. Add garlic, wine, tomato sauce & water.
4. Boil over medium heat for 30 minutes.
5. Add:- onions, all spice, cumin, cinnamon stick, bay leaves, sprigs of rosemary, black pepper, vegetable stock cube & salt.
6. Stir well
7. Cook over low heat for 1 hour.
8. Check your meat is soft. (if not cook for a further 15-30mins).
And that’s it! Easy!
Serve with either chips & salad or oven roasted potatos (see recipe in earlier blog) and garden peas.

Let me know when are successful re-creating our most famous lamb stiffado.

Kali orexi

A very big thank you

2009-05-31T13:09:00.004+03:00

Thank you to everyone who sent us cards, e-mails & messages wishing us happiness & love.

You have touch our hearts.

Thank you all very much

2009-05-12T17:27:00.001+03:00

We would just like to say a very big thank you to all our friends, families & customers for making our wedding day a precious experience for us both.

A day we will never forget.

From the bottom of our hearts THANK YOU.

Summer is here!!!!

2009-05-01T17:30:00.002+03:00

Winter is over all too quickly.

We will open the Omega Restaurant & Café Bar on the 2nd of May.
So welcome all

Happy Easter

2009-04-11T14:39:00.002+03:00

http://www.lesvoscarhire.com

Happy Easter from all the Family at Omega restaurant!

we are busy getting ready for our first arrivals.

with just a few days left, we open the cafe on the 16th April & the restaurant on the 2nd May.

see you all soon

lots of love

Alison & Costas

CLEAN MONDAY

2009-02-28T13:25:00.002+02:00

When I first began to live in Greece I discovered there are many Traditional & special days. On these days you are expected to do traditional & special things…..

Monday is the start of lent, so, 40 days later is Easter.

As those of you who know Costas he is not the sort of man that thinks to tell me (especially in advance) what these things are.
I remember the very first spring; the sun was shining after a lot of rain, so I decided to spring clean. All weekend I pulled out every cupboard, washed ever surface, repaired all things ripped torn & broken…. By Sunday evening I was well & truly knackered!

Costas comes home & casually says to me tomorrow is CLEAN MONDAY
‘’Well’’ I started ‘’if you think I am cleaning my house all over again you can forget it!!!!!’’
Costas looks at me like I am completely barmy.
‘’no’’ he says calmly
‘’Tomorrow we don’t eat meat or anything that comes from animals’’

So traditionally, small white beans, lettuce & octopus are eaten on Clean Monday & nothing else.

Needless to say I was starving all day!

For those cold winter nights try kokkeeneesto greek red beef

2009-01-20T13:24:00.004+02:00

Welcome to 2009, let’s hope it brings luck & love to everyone!
So today I was looking at the weather forecast for the UK & Europe and the whole place looks wet, cold & grey!
No surprise there really its January………..
Christmas & New Year are just a mere memory now.
I’ve seen all kinds of adverts on the TV letting us know that we’ve all got no money and the sales are on! If that isn’t a paradox in its self I don’t what is…….
As my Nan used to tell me look after the pennies & the pounds will take care of themselves….wise words.
We are going to start the New Year with a real winter warmer for you so here goes……..

KOK-KEEN-E-STO (RED BEEF)
This dish literally means everything RED… red meat, red veg, red spices
You will need:-
1 kilo beef (cubed) this serves 4-6
1 onion (finely chopped)
2 small cloves of garlic (crushed)
1 tin tomatos (chopped)
100ml sieved tomato sauce (if you have not got tomato sauce use tomato soup)
200ml vegetable stock (use a stock cube)
100ml white wine
2 tsp dried parsley
1 cinnamon stick
Salt
Black pepper
A little sugar
Olive oil
Pre-heat oven 160°

1. Drizzle olive oil in the bottom of a casserole dish/ stamna pot.
(If you have not got a casserole dish with a lid then you can use a large saucepan with a lid.)
2. Add finely chopped onion, crushed garlic & dried parsley (mix together)
3. Add cubed beef, sprinkle with salt & black pepper.
4. Mix vegetable stock with white wine & a sprinkle of sugar
(You can use 50ml red wine instead if you wish; I just prefer the flavour of white wine in this dish)
5. Pour over meat
6. Add tin chopped tomatos, tomato sauce & cinnamon stick.
Mix all together, make sure beef is submerged
7. Put lid on tight & place in pre -heated oven for 1½ - 3hours at 160°

This dish can be served with almost anything pasta, rice or roast potatoes
Don’t forget your veggies & fresh bread.

I get 10 out of 10 when I cook this for Costas
I hope you do too..
Kale-orexe!!

MERRY CHRISTMAS & HAPPY NEW YEAR

2008-12-21T19:27:00.002+02:00