Rolo me Phyllo Kourou is a twist of the traditional Greek meatloaf with hard boiled eggs. My addition is wrapping the meatloaf in homemade shortcrust pastry made with yoghurt, called “kourou“.
Apart from the hard boiled eggs, I also added some ham and halloumi.
Happy Thanksgiving to you and yours! Hope you enjoyed yourself today:)
I know it’s been a very long time since my last post and I haven’t been around for several reasons.
First of all, I was working intensively on my e-book and I finally made it.
The cookbook is now available in many formats: online reading (html or Java script), kindle, epub (Apple iPad/iBooks, Nook, Sony Reader, Kobo, and most e-reading apps including Stanza, Aldiko, Adobe Digital Editions, others), pdf, rtf, lrf, palm doc, etc.). All you have to do is follow the respective links given below.
Volume 1, includes over 130 recipes: Mezedes, Side Dishes and Main Dishes.
Volume 2, includes over 150 receipes: Bread, Pies, Snacks and Desserts
You can see all the recipes included in the Table of Content and the best part is you can download a free sample of some recipes.
Hope to hear your views of what you think about it.
For new readers of my blog, the Cookbook (in print) is available through Amazon.
The second reason is that I passed a lot of frustrating days trying to deal with a case of plagiarism. Unfortunately all my efforts were in vain. Here is google’s reply:
“We have received and reviewed your attached DMCA complaint. At this time, Google has decided not to take action based on our policies concerning content removal. As always, we encourage you to resolve any disputes directly with the owner of the website in question”.
It seems they don’t want to lose any customers.
The third reason is that my sister visited me from Cyprus, so for a week we hardly stayed at home. We went to Porto Rafti, we went to Assini, Nafplion, Sparta…
I am still continuing my effort to lose some weight, although the week my sister was here, I took a break and enjoyed some food I’ve missed eating.
I’ve now lost 16 1/2 kilos and hope to reach my target which is 20 kilos. A bit difficult, when I think that Christmas is just around the corner 🙁
Anyway I wanted to share with you an old recipe I made last year which I never posted and made it recently and remembered how delicious it was.
The classic recipe, Rolo me Patates is made with ground meat in which we add hard boiled eggs. In Cyprus we wrap the roulade in caul fat, which melts as it is being baked in the oven and gives a wonderful flavour to the ground meat.
Instead of caulfat I wrapped it in kourou phyllo and added ham and halloumi. A very simple recipe but yet so delicious. Instead of Kourou phyllo you can just wrap it in parchment paper or in puff pastry.
Sorry I did not take any new photos but the weather was cloudy and I was lazy to start cooking with the camera in my hands again:)
- 1 dose phyllo kourou
- 1 kilo ground pork and veal
- 1 1/2 cups soaked bread
- 1 onion, grated
- 1 egg
- 1/2 cup finely chopped parsley
- 2 tbsp dried mint
- 1/2 tsp oregano
- Salt and freshly ground black pepper
- 6 hard boiled eggs for stuffing
- 3 Slices of ham of turkey
- 4 slices of halloumi or graviera
- 4 medium potatoes
- ½ cup olive oil
- ¼ cup lemon juice
- 1 cup water
- Salt and freshly ground black pepper
- Put the bread in a bowl with water to soak.
- In a food processor add the bread without squeezing out all the water and purée.
- Empty it in a big bowl with the ground meat, as well as the egg, parsley, mint, salt and pepper and other spices and mix well.
- In the same food processor puree the onion and add to the mixture and mix well. Refrigerate until ready to use.
- Prepare and roll the phyllo on parchment paper, about 1/2 cm thick.
- Spread the minced meat on the kourou phyllo. Line up the hard boiled eggs, add ham and halloumi surrounding the eggs, roll in phyllo and finally wrap it in parchment paper.
- Cut the potatoes in wedges and season them with salt, pepper and oregano and mix well.
- Put the roulade in the middle of the baking pan and surround it with the potatoes.
- Add the olive oil, lemon juice and water on the potatoes.
- Bake in a preheated oven to 180o C / 350o F, for about 1 hour and 15 minutes. Remove the roulade from the oven and turn the potatoes on the other side. Additional water should be added, if needed.
- Bake until the potatoes are golden.
- Cut the roulade in slices and serve with the potatoes and a salad.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 684Total Fat 38gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 20gCholesterol 336mgSodium 651mgCarbohydrates 26gFiber 3gSugar 3gProtein 57g
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Kopiaste and Kali Orexi,