INGREDIENTS 4 egg yolks Oil 1 spoon lemon 4 garlic cloves, crushed and mixed with some salt 1 spoon tomato paste (optional) METHOD In a bowl beat the egg yolks. Add gradually oil and mix. When the mayonaise thickens, add the garlic, the lemon and the tomato paste. Mix well. When finished place in the […]
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Garlic sauce (2) – (skordalia)
INGREDIENTS 3 tablespoons minced garlic. 3 or 4 boiled potatoes, mashed. (or 6 slices white bread, crusts removed, soaked in 1/2 cup cold water and squeezed dry.) 1 cup olive oil. 1/3 cup white wine vinegar. Salt and pepper to taste. METHOD (Hand method) Combine garlic with mashed potatoes or bread in a mortar. Blend […]
Bechamel – (Saltsa bechamel)
INGREDIENTS 4 tablespoons Butter 6 tablespoons Flour 1 teaspoon Salt 1/4 teaspoon pepper Dash of Nutmeg 2 cups Milk, heated but not boiled (Optional) 2 egg yolks METHOD Melt butter over a low heat; add flour, salt, pepper and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. […]
Sauses
Recipes for the famous skordalia (garlic sauce), which accompanies fried fish, can be found here. Also the avgolemono (egg and lemon sauce) recipe is included. Avgolemono accompanies many greek dishes. Aromatic olive oil with herbs (Arwmatiko elaiolado) Bechamel (Saltsa bechamel) Egg and Lemon Sauce (Avgolemono) Garlic Sauce (Skordalia) Garlic sauce (2) (skordalia) Garlic sauce from Cephallonia (Skordalia Kefalonias) Garlic-and-Potato Sauce from […]
Cypriot Mezedes – starters
Mezedes is a large selection of dishes with small helpings of varied foods, brought to the table as a progression of tastes and textures. The meal begins with black and green olives,tahini, skordalia (potato and garlic dip), humus, taramosalata (fish roe dip), and tzatziki, all served with chunks of fresh bread and a bowl of mixed salad. Some of the more […]
Cypriot Desserts
Loukoumades (fried doughballs in syrup), Loukoumia, Ravani, Touloumbes and Baklavas are some well-loved desserts. There are also Pastish, cookies made of ground almonds, that are offered to guests at weddings. Flaounes are savory Easter pies that contain goats cheese (or a variety of cheeses), eggs, spices and herbs all wrapped in a yeast pastry, then brushed with egg […]
Greek Cuisine
Greek cuisine(Greek: ελληνική κουζίνα) is a Mediterranean cuisine,sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), courgette, and yogurt. […]
The Meze (Appetizers & Starters)
More than appetizers (orektika in Greek), although the dishes are often the same, the meze is an accompaniment to beverages – usually alcoholic – and mezethes (plural) are often combined to make an entire meal. Each meze is served on a small plate (more than one plate for a large group), and the choice of […]
Cyprus Recipes – Keftedes – Meatballs
Ingredients 600g ground pork meat (mincemeat) 1 large onion (finely chopped) 100g fresh parsley (finely chopped) 1 cup of breadcrumbs 1 egg 1/2 tsp cinammon or all-spice 1 tbsp salt and freshly milled pepper to taste Corn oil or Vegetable oil or olive oil for frying Preparation Place all the ingredients in a large bowl […]
Cyprus Recipes – Easter Flaounes
Ingredients Yeast dough 1 ½ lbs (750gr) strong plain flour 1 sachet easy bake yeast 1 teaspoon salt 2 teaspoons sugar 2 tablespoons olive or vegetable oil water to mix Cheese filling 12oz flaouna cheese or 8oz (250gr) cheddar cheese 4oz (100gr) halloumi 1 tablespoon flour 1 teaspoon baking powder 1 tablespoon crushed dried Mint […]