Ladenia is a traditional olive cake popular on the island of Kimolos and neighboring Milos, although we happened to eat it in Crete. It looks like an Italian pizza, but ladenia is a bread cake with oil, onions and tomatoes. There is no cheese, and the cake should not be thin.
Ladenia is easy to make. In the modifications of this dish the difference is that it is sprinkled with dried oregano, or dried mint and sesame seeds.
1. Mix the water, yeast and sugar well in a large bowl and leave for about 10 minutes until the yeast burns.
2. After this time, add olive oil, salt and half of the flour. Mix thoroughly and a little, add the remaining part of the flour, stirring thoroughly each time. Finally, put the dough on the table top sprinkled with flour and knead by hand until the dough will be flexible and will not stick to your hands. The dough is formed into a sheet-like shape in which we will bake them.
3. Lubricate the plate thoroughly with olive oil and put the dough into it. We stretch them so that it takes up the entire surface and leave it in a warm, unpolluted place for half an hour to rise.
4. After this time, pour the cake over the oil, which should be spread fairly evenly. On the top of the dough we put the onion, which we split half-sliced into single feathers. Then tomatoes cut into thicker slices (or semi-clusters when they are large). Sprinkle with coarse sea salt and dried oregano. The top can also be sprinkled with oil.
5. Laden bake at 200 degrees for about 35-45 minutes. The edges of the cake should be browned and the tomatoes lightly scorched.
Finally, a small note about tomatoes. When the tomatoes that we want to use for ladenia are very juicy and ripe, you can slightly boil them after cutting and leave them for a dozen minutes until the juice is drained. As a result, it does not soak into the dough during baking.
Today, we offer aubergines stewed with a sauce with this addition. Instead of xinochondros you can possibly add equally popular trahanas, but in our opinion then the dish gets too bland and requires stronger seasoning. In our opinion, Xinochondros fits much more into this dish. Both xinochondros and trahanas can of course be bought in Crete in typical grocery stores.
Baked lightly crunchy potatoes are very popular in Greek houses. It is an excellent addition to various dishes of meat or fish. For their preparation we need three basic ingredients that are added to most Greek dishes: olive oil, lemon juice and oregano. Slowly baked potatoes absorb a lemon aroma that is slightly palpable while eating.
I have never had a good opinion about stuffed vegetables. I always associated them with a bland and not very tasty dish. Until I came across a Greek way to prepare stuffing. The proportions and its ingredients are excellent, so stuffed peppers for good has settled on our table. And the Greeks once again proved that they know how fantastic vegetables can be made. The dish needs a lot of ingredients, but the compilation tastes great, so you should not eliminate anything. If you get some stuffing, you can use it to stuff tomatoes. It will also be good, although the pepper works better due to the specific, distinctive taste. As in the case of other dishes in which feta occurs, do not use its Polish or German substitutes, because these cheeses taste completely different than the original Greek feta, which combined with a large amount of herbs clearly enliven the taste of the dish.