Greek Frunch @ Wermlands + Recipes!

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Frunch 12:00 - 14:00 SEK55
I rocked up to this week's Greek frunch by myself today - and I really enjoyed it, I would say even more than had I gone with friends! I just walked up to a student who was sitting by herself and asked if I could join and we hit it off. I met a Swedish student from Stockholm and a student from Shanghai, both studying Law. 

This has got to be my favourite frunch so far! I've updated this post with the recipes as I received them from the frunch foreman :) Enjoy!

The Menu:
 Rosemary bread
 Skordalia (garlic-potato spread)
(Serves 12) 
INGREDIENTS:
  • 12 medium to large potatoes 
  • 8 cloves garlic (pressed or minced) 
  • 1 lemon
  • 6 tbsp red vinegar
  • 3 cups olive oil
  • salt 
  • (little bit!) black pepper 

METHOD:
  1. Peel and cut the potatoes. Boil for 20 minutes 
  2. Drain and smash potatoes (in a mixer or by hand) and mixed in the garlic while still hot 
  3. When the potato reaches a soft texture, add the remainder of the ingredients and mix well
 Greek Salad
(Serves 10)
INGREDIENTS:
  • 10 large tomatoes 
  • 5 cucumbers
  • 3 green peppers
  • 2 red onions
  • 20-30 olives
  • 2 tbsp vinegar
  • 10 tsp olive oil
  • Salt 
  • Oregano
METHOD:
  1. Chop all tomatoes, cucumbers and peppers in medium pieces
  2. Cut the onion in water for a few minutes and strain well
  3. Mix together onions and vegetables with olives then add olive oil, salt and plenty of oregano
 Spanakopita (spinach pie)
(Serves 14) 
INGREDIENTS:

For the dough: (both top and bottom pieces)
  • 750 gm flour + extra for the table 
  • 100 gm olive oil
  • 2 tbsp vinegar
  • 1.5 tsp salt
  • 340 gm water 
For the filling: 
  • 2 large leeks
  • 1 large redonion
  • 1.5 kg spinach
  • 1 bunch spring onions
  • 1 buch mint
  • 2 tbsp salt
  • pepper 
  • 100 gm cooked rice
  • 0.5 gm olive oil for the top of the pie
METHOD:
  1. "Make dough as normal" 
  2. Chop onion, spinach, spring onions, mint and leeks in pieces
  3. Saute the red onion and leeks in olive oil for 15 minutes. Add rice, mix well, then cool 
  4. Mix rice with the remaining ingredients and fill the pie (ensure vegetables are dry)
  5. Cut the raw pie into pieces before placing it in the oven 
  6. Add extra olive oil on top
  7. Cook for 1 hour at 180C 
 Kolokihokefredes (zucchini balls) - my favourite!
Recipe: (serves 16)
INGREDIENTS:
  • 1x kg green zucchini
  • 1x bunch parsley 
  • 1x bunch mint 
  • 2x shallots
  • 400g breadcrumbs
  • 2x white onions
  • 6 tsp (2tbsp) flour
  • 1.5 tbsp baking powder
  • 1tsp olive oil 
  • salt + pepper to taste 
METHOD:
  1. Thickly grate the zucchini and strain well (15 minutes). 
  2. Add salt. 
  3. Finely dice parsley, mint and shallots. Mix with the zucchinis. 
  4. Add olive oil and breadcrumbs, white onion, flour and baking powder. 
  5. Make small balls and deep fry in olive oil (or other oil). 
  6. Drain them well in paper towels. (If you really want, you can roast them instead, but they are by far tastier this way.)
  Chalvas
(Serves 12) 
INGREDIENTS:
  • 1 cup olive oi 
  • 1 cup of fine semolina
  • 1 cup of course semolina
  • 0.5 cups raisins
  • 0.5 cups roasted almonds (in pieces if you prefer) 
Syrup: 
  • 1.5 cups sugar
  • 4 cups water
  • 1 orange peel 
  • 1 tbsp cinnamon 
METHOD:
  1. Combine all ingredients for the syrup together and mix well. 
  2. Heat olive oil in a pot and then add both fine and course semolina. Roast for less than 10 minutes. Remove from the fire. 
  3. Add raisins and almonds, mix well 
  4. Add the syrup carefully, mix well and cook in low heat for a little bit longer. 
  5. Pour mixture in a serving pan while warm to cool before serving 
Seconds: spinach pie + zucchini balls

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