EXTENDED HOLIDAY RETURNS UNTIL JANUARY 7TH
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.