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MALINA GREEK DINNER PARTY

Join us as we explore the tastes, textures, and aromas that define Greek dining, and get ready to transform your own kitchen into a Mediterranean paradise. Dive into this dinner guide by chef, Jonas Olsson, and let the flavors of Greece captivate your senses.

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a greek dinner guide by chef jonas olsson

Welcome to a culinary journey through the vibrant and delicious world of Greek cuisine, crafted by the talented Chef Jonas Olsson, known as @sthlm_mathantverk on Instagram. Having spent magical evenings preparing exquisite meals on the beautiful island of Milos, Jonas brings you a collection of authentic recipes made with the freshest local ingredients.

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Roasted tomato and gremolata salad 4p

4 tomatoes - 50g parsley - 2 solo garlic cloves - 2 lemons - 2 oranges - 1 dl olive oil - Salt & pepper

  • Halve the tomatoes and grill them in a pan.

  • Prepare a dressing with chopped parsley, garlic, lemon zest, orange zest, juice from the fruits, and olive oil.

Zesty Chive Grilled Aubergine 4p

1 eggplant - 4 shallots - 50g chives - 1 dl olive oil - 4 tbsp lemon juice - 50g scallions - Salt & pepper

Slice the eggplant, grill until soft, place on a plate, and top with finely chopped shallots, chives, scallions, olive oil, lemon juice, sea salt, and pepper.

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Semolina cake with orange and mango sorbet 8p

3 dl oranges, juiced - 2 tbsp orange zest - 1.25 dl olive oil - 4.25 dl granulated sugar - 4 egg whites - 4 egg yolks - 5 dl semolina (or fine semolina) - 1/2 tsp baking powder - 1.5 dl all-purpose flour

  • Mix the flour, baking powder, and semolina in a bowl. In another bowl, add the egg yolks, 1.75 dl of sugar, 1.25 dl of olive oil, 1.25 dl of orange juice, and 1 tbsp of grated orange zest, then whisk well.

  • Fold the egg mixture into the flour mixture.

  • Place the egg whites in a bowl and whisk until soft peaks form.

  • Gently fold the egg whites into the batter and pour into a greased baking dish.

  • Bake at 175 degrees Celsius for about 45 minutes. Check with a skewer in the center to ensure it is not sticky before taking it out.

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Greek-style Carbonara 4p

4 shallots - 6 solo garlic cloves - 200g bacon - 150g Greek cream cheese - About 1.5 dl cream - 200g spaghetti - 100g Parmesan cheese - Salt & pepper

  • Finely chop shallots, garlic, bacon (or guanciale), and fry until golden brown and crispy.

  • Mix in Greek cream cheese and a little cream.

  • Stir in cooked spaghetti, top with finely grated Parmesan cheese, and sprinkle with roasted black pepper.

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Cucumber Salad 4p

1 cucumber - 2 silver onions - 3 stalks of celery - 50g mint - 50g cilantro - 2 avocados - 2 lemons - Olive oil - Salt & pepper

  • Mandolin the cucumber, finely dice silver onions, celery, mint, cilantro, and avocados.

  • Make a dressing with lemon zest, juice, Greek olive oil.

Zesty Lime Chili Prawn Spaghetti 4p

250g king prawns - 200g spaghetti - 3 limes - 150g solo garlic cloves - 2 red chilies - 2 stalks of celery - 1 bunch of dill - 1 bunch of cilantro - 150g cherry tomatoes - 1 can of crushed tomatoes - 100g Parmesan cheese - 1 bunch of scallions - 4 tbsp red wine vinegar - 2 tbsp maple syrup - Salt & pepper

  • Cook the spaghetti, drain, and place in a large bowl.

  • Peel the king prawns. Make a marinade with lime zest, juice, finely chopped chili, finely sliced scallions, and finely chopped garlic.

  • Finely chop equal amounts of shallots, garlic, dill stalks, celery, and chili. Fry in olive oil, add crushed tomato juice, halve fresh cherry tomatoes, season with vinegar and maple syrup.

  • Fry the king prawns on high heat, both sides until golden brown.

  • Mix the tomato sauce with the spaghetti, chop fresh dill, cilantro, and scallions. Top with fried king prawns and sprinkle with grated Parmesan cheese.

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Classic greek feta salad 4p

1 box of cherry tomatoes - 150g feta cheese - 2 green bell peppers - 2 red onions - 1 dl olive oil - 4 tbsp red wine vinegar - 150g Kalamata olives - Salt & roasted black pepper

  • Halve the cherry tomatoes, crumble the feta cheese, dice the bell peppers, and coarsely chop the red onions.

  • Season with olive oil, red wine vinegar, salt, and roasted black pepper.

Pomegranate Coriander Cream Cheese Spread 4p

50g cilantro - 50g mint - 50g lemon balm - 2 red onions - 2 pomegranates - 2 limes - 250g Greek cream cheese - Salt & pepper

  • Chop the cilantro, mint, and lemon balm.

  • Finely dice the red onions, and remove the pomegranate seeds.

  • Juice and zest of 2 limes.

  • Mix everything together with the Greek cream cheese, salt, and pepper.

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Pomegranate-Infused Plum and Chestnut 4p

150g chestnuts - 1 small celeriac - 5 plums - 2 tbsp pomegranate syrup - 2 tbsp red wine vinegar - 25g butter - Salt & pepper

  • Boil the chestnuts in lightly salted water for about 25 minutes, then drain and peel them.

  • Dice the celeriac and fry until soft in oil.

  • Cut the plums into pieces and sauté in olive oil until soft. Mix with the chestnuts and prepare a dressing with pomegranate syrup, red wine vinegar, browned butter, salt, and pepper.

Spicy garlic grilled bell peppers 4p

10 pointed peppers - 4 solo garlic cloves - 2 chili peppers - 2 limes - Olive oil - 2 tbsp red wine vinegar - Salt & pepper

  • Halve the pointed peppers and fry them in a pan until golden brown.

  • Sauté grated garlic and finely chopped chili, then mix with lime zest, olive oil, sea salt, and red wine vinegar.

  • Brush the dressing over the peppers.