In a heavy saucepan, bring chicken broth to a boil.
Reduce heat to low, add rice, and stir.
Cover and simmer for 12 to 15 minutes or until rice is tender.
While rice is cooking, beat eggs and lemon juice together with a wire whisk.
Set aside.
When rice is cooked, remove the pan from heat.
Carefully add 2 cups of hot broth to the egg-lemon mixture, a little at a time, whisking constantly to avoid curdling.
Add the egg mixture back to the remaining broth and rice, whisking continuously.
Serve the soup in bowls, with a thin slice of lemon and a sprinkle of chopped fresh parsley floating on top.
Notes & Wine Advice
Wine Advice:Pair this comforting Greek Lemon Chicken and Rice Soup with a light and citrusy Assyrtiko or a Chardonnay. The wine’s acidity and fruity notes will complement the zesty lemon flavor in the soup, creating a harmonious balance. Cheers!
Cook rice according to the directions on the package.
In a large skillet, cook the lamb or beef over medium-high heat until browned, stirring to break it up into small pieces.
Remove meat from heat, drain off fat, and set aside.
In a large bowl, combine cooked rice, meat, scallions, currants, nuts, mint, salt, parsley, and olive oil.
Gently stir with a spoon.
Drain grape leaves in a colander, rinse thoroughly in cool running water, and drain on paper towels.
Use a sharp knife to cut stems off the leaves.
Place 1 tsp.
of the meat mixture on a grape leaf and fold as described on page 23.
Repeat until all the filling is used.
In a large saucepan, arrange the rolls in layers, seam-side down.
Sprinkle 1 tbsp.
of lemon juice over each layer.
Pour any remaining lemon juice, beef broth, and water over the dolmádes.
Place a heavy plate or baking dish on top to hold them in place while cooking.
Cover the saucepan and cook over low heat for 1 hour.
Remove from heat and allow to cool.
Carefully remove the plate and drain off all cooking liquid.
Notes & Wine Advice
Serve cold or at room temperature with lemon wedges. Wine Advice:Pair these flavorful Greek Stuffed Grape Leaves with a light and fruity Assyrtiko or a Pinot Noir. The wine’s acidity and subtle fruit notes will complement the savory filling of the dolmádes, creating a delightful dining experience. Cheers!
Tear lettuce into bite-sized pieces and place in a large salad bowl.
Add tomatoes, cucumber, green pepper, scallions, feta cheese, and black olives.
In a separate bowl, whisk together red-wine vinegar, garlic, salt, pepper, oregano.
Slowly add the olive oil, whisking continuously until the dressing is well combined.
Pour the dressing over the salad and toss gently to coat all ingredients.
Serve on chilled salad plates.
Notes & Wine Advice
Wine Advice:Pair this refreshing Greek Salad with a light and crisp Assyrtiko or a Sauvignon Blanc. The acidity and citrus notes in the wine will complement the vibrant flavors of the salad, making it a perfect match for a delightful dining experience. Cheers!
Wash spinach leaves thoroughly, squeeze out excess water, and dry on paper towels.
Chop spinach into ½-inch pieces (if using frozen spinach, squeeze out excess moisture).
Heat olive oil in a large frying pan over medium-high heat.
Add scallions and cook for 4 minutes, stirring constantly.
Add spinach and cook for an additional 3 minutes.
Remove the pan from heat and let it cool for 5 minutes.
Stir in parsley, dill, eggs, feta cheese, salt, pepper, and nutmeg.
Set aside.
Butter a 9×13-inch baking pan.
Layer 7 sheets of phyllo pastry, brushing each sheet with melted butter.
Spread the spinach filling evenly over the phyllo.
Trim off excess phyllo and fold it over the filling.
Layer the remaining 7 sheets of phyllo, brushing each sheet with melted butter.
Trim off excess phyllo and brush the top of the pie with melted butter.
Place the pan on the middle oven rack and bake for 40 minutes or until the crust is golden.
Cool for 5 minutes before cutting into squares.
Notes & Wine Advice
Wine Advice:Pair this savory Greek Spinach and Feta Phyllo Pie with a crisp and citrusy Assyrtiko white wine. The acidity and bright flavors of Assyrtiko will complement the richness of the dish, creating a delightful culinary experience. Cheers!
In a large, flat dish, mix olive oil, lemon juice, salt, pepper, and marjoram.
Add lamb cubes and stir to coat them well.
Cover the dish with plastic wrap and let it stand in the refrigerator for at least 30 minutes.
Spear the marinated meat cubes onto 4 long metal skewers.
Place the skewers in a shallow broiling pan.
Position the oven rack about 6 inches from the top heat source and turn on the oven to Broil.
Broil the meat for 10 minutes.
Then, turn over the skewers and broil for an additional 10 minutes.
Holding the skewers with a pot holder, remove the lamb with a fork and serve with lemon wedges.
Notes & Wine Advice
You can enhance the souvlaki experience by alternating marinated meat cubes with chunks of green pepper, onion, and tomato on the skewers. Leg of lamb is recommended, but you can also use beef or chicken. For a vegetarian option, skip the meat and marinate fresh vegetables instead.
Wine Pairing:
Pair this flavorful lamb souvlaki with a Greek red wine like Agiorgitiko or a light, crisp white wine such as Assyrtiko for a delightful dining experience.
Festive Chinese rice noodles with mushrooms, cabbage, bean sprouts and bamboo shoots in a savoury ginger and soy sauce. This colourful noodle dish is quick to prepare and especially fitting for a Chinese New Year meal.
Prepare the rice noodles according to the package directions, drain and set aside.
Soak the dried mushrooms in warm water for 20 minutes. Squeeze them dry, remove the stems and cut the mushrooms into bite-sized pieces.
Meanwhile, combine the vegetable broth, soy sauce, cornstarch and sugar in a small bowl and set aside.
Heat the peanut oil in a wok. Add the garlic and ginger and stir-fry until the garlic just begins to brown.
Add the mushrooms, Chinese cabbage, bean sprouts and bamboo shoots and stir-fry for 3–4 minutes until tender.
Add the prepared sauce and noodles. Reduce the heat and simmer uncovered for 3–5 minutes.
Drizzle with sesame oil, if using, and toss well.
Remove from the heat, garnish with chopped scallion and serve immediately.
Notes & Wine Advice
Serving Advice
Serve these noodles hot as a Main Course or as part of a larger Chinese New Year meal. They also work well alongside other Noodles and vegetable dishes.
Recipe Notes
The original recipe allows either chicken or vegetable broth. Vegetable broth is used here so the finished dish remains suitable for vegetarian and vegan diets. You can vary the vegetables according to what you have available, but keep the quantities reasonably similar so there is enough sauce for the noodles.
Preparing the Mushrooms
Allow the dried mushrooms to soak for the full 20 minutes so they soften properly. Squeeze out excess water before removing the stems and cutting them into bite-sized pieces.
Storage Advice
Store leftovers in a covered container in the refrigerator for up to 2 days. Reheat thoroughly in a wok or frying pan, adding a small splash of vegetable broth or water if the noodles have absorbed too much of the sauce.
Wine Advice
A fresh, aromatic white wine works particularly well with the ginger, mushrooms and savoury soy flavours. A Riesling is a good match, especially one with lively acidity and fresh fruit that can balance the salty and aromatic elements of the noodles.
Chinese New Year Noodles combine rice noodles with mushrooms, Chinese cabbage, bean sprouts and bamboo shoots in a light savoury sauce. Garlic, fresh ginger and soy sauce provide the main flavour, while a small amount of sesame oil can be added at the end for an extra toasted aroma. The result is a colourful and satisfying Noodles dish that is particularly appropriate for a festive meal.
Noodles for Chinese New Year
Noodles have an important place in Chinese New Year meals and are commonly associated with longevity. Long noodles are traditionally served without deliberately cutting them shorter, making them an especially meaningful dish during New Year celebrations.
This recipe uses dried rice noodles, which absorb the flavours of the sauce while remaining relatively light. Prepare them according to their package instructions before adding them to the wok.
Dried Mushrooms
Dried Chinese or oyster mushrooms give the dish a deeper savoury character than fresh mushrooms alone. They first need to be soaked in warm water until sufficiently softened.
After soaking, squeeze them gently to remove excess liquid, discard any tough stems and cut the mushrooms into manageable pieces. Their rich flavour works particularly well with soy sauce, garlic and ginger.
A Mixture of Vegetables
Chinese cabbage, bean sprouts and bamboo shoots provide three different textures. The cabbage softens slightly during stir-frying, bean sprouts retain freshness and crunch, and bamboo shoots add their characteristic firm bite.
They require only a few minutes of cooking. Avoid stir-frying them for too long because part of the appeal of the dish comes from the contrast between tender noodles and lightly cooked Vegetables.
Garlic and Fresh Ginger
Garlic and ginger form the aromatic base of the dish. They are briefly stir-fried in peanut oil before the vegetables are added. Keep them moving in the hot wok and avoid allowing the garlic to become dark, which can make it taste bitter.
Fresh ginger contributes warmth and fragrance without making the noodles particularly spicy. Its flavour also complements the earthy mushrooms and savoury sauce.
The Simple Soy Sauce
The sauce combines vegetable broth, soy sauce, cornstarch and a small amount of sugar. Cornstarch lightly thickens the liquid so it coats the noodles and vegetables rather than collecting at the bottom of the wok.
The sugar is not intended to make the dish noticeably sweet. It simply balances the salty soy sauce and helps round out the other flavours.
Keeping the Dish Vegetarian
The original recipe gives a choice between chicken broth and vegetable broth. Using vegetable broth keeps the noodles suitable for both Vegetarian and Vegan diets.
When cooking for a strict vegan diet, check the labels of the noodles, broth and sauces to confirm that no animal-derived ingredients have been added.
Cooking in the Wok
Have all ingredients prepared before heating the wok because the actual stir-frying happens quickly. Once the garlic and ginger are fragrant, the mushrooms and vegetables need only around 3–4 minutes.
The cooked noodles and prepared sauce are then added together. Reducing the heat allows the noodles to absorb some of the sauce without the vegetables becoming excessively soft.
Finishing the Noodles
Sesame oil is optional but adds a distinctive toasted aroma. It is best added towards the end rather than being used as the main cooking oil.
Finish the noodles with freshly chopped scallion just before serving. This provides colour, freshness and a mild onion flavour.
Serving for Chinese New Year
Serve the noodles immediately while they are hot. They can form the centre of a simple meal or be served with several other Chinese dishes as part of a larger celebration.
Because the recipe contains noodles, mushrooms and plenty of vegetables, it can also stand alone as a light Main Course.
A Quick Festive Noodle Dish
Although the mushrooms require soaking, the active cooking time is short. Once everything is prepared, the vegetables, sauce and noodles come together quickly in the wok.
Chinese New Year Noodles offer a practical combination of tradition and convenience: long rice noodles for the festive table, plenty of crisp vegetables and a simple ginger-soy sauce that brings the whole dish together.
Soak the dried red dates in cold water until soft, about 30 minutes.
Remove from water, cut into halves, and remove the pits.
Set aside.
Cut each slab of brown candy into two or three pieces and place them in a glass or metal mixing bowl.
Carefully add 2 cups of boiling water and let the candy dissolve and cool.
Place glutinous rice flour in a large bowl.
Make a hollow in the center of the flour and pour the cool dissolved sugar (brown candy) into this hollow.
Stir the flour and sugar together.
When a dough begins to form, use your hands to knead it gently.
If necessary, add cold water one tablespoon at a time until the dough is smooth and shiny.
Lightly grease an 8-inch cake pan with vegetable oil.
Place the dough in the pan and mold it to fill the pan.
Decorate the top of the cake with red dates.
Sprinkle sesame seeds over all if desired.
Place the pan in the rack of a steamer, cover, and steam over high heat until the cake begins to pull away from the sides of the pan, about 35 to 50 minutes.
While steaming, check the water level and add more if necessary.
Remove the cake from the steamer and pour off any water that has collected on top.
Set aside to cool.
When completely cool, run a knife along the edge of the cake and turn it out of the pan.
Wrap the cake loosely in plastic wrap and refrigerate until ready to eat.
(The cake is best if eaten the day after cooking.
)
To serve, cut the cake into small slices (not wedges).
Serve at room temperature or warm up by resteaming pieces on a plate.
Notes & Wine Advice
If you don’t have a steamer, you can improvise by using a rack in a large pot with a tight-fitting lid. Ensure the pot is large enough to accommodate the cake pan and follow the steaming instructions.
In a medium mixing bowl, toss the cabbage with salt and set aside.
After 20 minutes, squeeze the cabbage dry and place it in a large mixing bowl.
Add ground pork, leeks, ginger, garlic, soy sauce, and cornstarch to the cabbage.
Mix well.
Place a heaping teaspoon of the filling in the center of a dumpling wrapper.
Dampen fingers with water and wet the inside edge of the wrapper.
Fold to make a half-circle and press the edges together to seal.
Repeat with the remaining filling.
For the dipping sauce, mix soy sauce and black vinegar in a bowl and set aside.
Bring a large pot of water to a boil.
Add 10 dumplings or as many as will fit without crowding.
When the water returns to a boil, add 1/2 cup of cold water.
Return to a boil, add another 1/2 cup of cold water, and boil a third time.
Carefully remove the dumplings with a slotted spoon and drain.
Notes & Wine Advice
Serve the dumplings hot with the tangy soy dipping sauce.Boil the dumplings in batches to avoid overcrowding in the pot. Adjust the amount of dipping sauce according to your preference. Enjoy!
Tea Pairing:
Pair these Chinese pork and cabbage dumplings with a hot cup of green tea for a delightful and authentic experience. The tea’s subtle notes complement the savory flavors of the dumplings.
In a mixing bowl, combine margarine, sugar, egg, and vanilla.
Mix until smooth.
Add flour and baking powder.
Stir everything together to form a ball of dough.
Lightly flour a wooden board or flat surface.
Roll half of the dough very thin with a rolling pin.
Use a circle-shaped cookie cutter or the top of a large glass (about 2 inches wide) to cut out circles in the dough.
If desired, cut dough into other shapes.
Place a fortune off to one side in each circle.
Fold the circle in half and then in half again.
Pinch the edges to seal.
Preheat the oven to 425°F.
Reroll leftover scraps of dough and make additional cookies.
Repeat the process with the other half of the dough.
Bake cookies for about 10 minutes or until they are lightly browned.
Notes & Wine Advice
Serve when cool.*Place a fortune in each circle before folding if desired.
Tea Pairing:
Enjoy these homemade fortune cookies with a cup of green tea for a delightful and whimsical treat. The subtle flavors of the tea complement the sweetness of the cookies, creating a perfect pairing.
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