Sarah Di Lorenzo is a beloved name in health.
And on Tuesday, she appeared on Sunrise, sharing how to make Greek dolmades.
Viewers can follow Di Lorenzo on Facebook or buy her book here.
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Recipe below:
DOLMADES
MAKES 30
500 grams vine leaves (canned or fresh) (see note)
500 grams beef mince
1 onion, grated
⅔ cup basmati rice
⅓ cup chopped fresh parsley
⅓ cup chopped fresh dill
150 ml extra-virgin olive oil
2 eggs
juice of 4 lemons
salt and pepper
1. If using fresh grape leaves, blanch them in boiling water for a couple of minutes. If using fresh cabbage leaves, do the same.
2. Put the beef, onion, rice, herbs and 2 tablespoons olive oil in a bowl. Use your hands to combine well.
3. Lay some of the leaves in the bottom of a frying pan. Take a leaf and place it shiny side down on a work surface. Grab about 1–2 tablespoons of the meat mixture and place it in the leaf. Roll it tight, folding in the sides as you go.
4. Pack the leaf parcels neatly into a casserole dish standing up side by side. Drizzle with the remaining olive oil. Pour in 1 cup boiling water.
5. Cover the dolmades with an inverted plate to keep them in place, and simmer for about 45 minutes.
6. When the dolmades are ready, beat the eggs and lemon juice together, along with any extra pan juices. Pour the egg mixture over the dolmades and let rest for about 10 minutes.
7. Season with salt and pepper and serve
NOTE:
If you can’t find vine leaves, cabbage leaves work just as well. You will need up to 40 leaves to be on the safe side.
STUFFED CAPSICUMS
Serves 4
Whenever I eat capsicums, I think about how they’re loaded with vitamin C. Did you know that just one capsicum can give you 166% of your recommended daily intake? Vitamin C is not only amazing for immunity but also the uptake of collagen, which makes our skin strong, and iron, which plays a role in energy production.
Ingredients
4 capsicums, halved lengthwise and deseeded
4 tablespoons extra-virgin olive oil, plus extra for brushing
salt and pepper
1 red onion, chopped
4 garlic cloves, crushed
1 cup cooked brown rice
½ cup kalamata olives
½ cup sundried tomatoes
½ cup chopped fresh basil
100 grams feta, crumbled, to serve
Method
- Preheat the oven to 200ºC. Line a baking tray with baking paper.
- Place the capsicum halves on the tray, brush with olive oil, season with salt and pepper, and roast for 20 minutes.
- In a frying pan, cook the onion and garlic with the olive oil for a few minutes until translucent.
- Add the remaining ingredients and cook for a few more minutes, stirring to combine.
- Fill the roasted capsicum halves with the mixture and serve with the feta sprinkled over the top. Enjoy with a leafy green salad.
CAPRESE SALAD
Serves 4
This salad is one of my absolute favourites. Both basil and tomato are linked to lowering blood pressure, and their flavours are a match made in food heaven. Mozzarella is one of my top four cheeses for health and wellness; it’s lower in fat than other cheeses and is an excellent source of calcium. Altogether, this salad is perfect harmony.
Ingredients
4 large tomatoes, sliced
250 grams mozzarella, sliced
handful of fresh basil leaves
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic glaze
salt and pepper
Method
- Arrange the tomato and mozzarella slices alternately on a plate, overlapping slightly. Place basil leaves between the slices.
- Drizzle the olive oil and balsamic glaze over the top, and season with salt and pepper before serving.