In Greek: τηγανίτες με σταφίδες, pronounced tee-ghah-NEE-tes meh stah-FEE-thes These delicious small pancakes are generally served as dessert, but can certainly be adapted to breakfast or brunch. Made without milk or eggs, they are slightly crunchy. The key to getting an authentic taste is to use black raisins (currants). Prep Time: 1 hour, 10 minutes Cook Time: 10 minutes Total […]
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Krepes Sokolatas: Chocolate-Filled Crepes
In Greek: κρέπες σοκολάτας, pronounced KREH-pes sok-oh-LAH-tahs Crepes have become so popular in Greece that crepe stands are almost as numerous as souvlaki stands. Greek crepes are prepared in many ways; this particular recipe for chocolate crepes was inspired by my granddaughter. It makes 3 large crepes which, in the Greek style, are slightly heavier […]
Pagoto yia Paithia: Ice Cream for Kids (No-Cook)
In Greek: παγωτό για παιδιά, pronounced pahg-hoh-TOH yah pehth-YAH No cooking… just great fun for the kids. Divide the mix (before adding the goodies) into 2 or more bowls and let the kids get creative! And while the kids are making their own ice cream with 6 egg whites, use the yolks from those 6 […]
Pagoto Krema: Vanilla Ice Cream
In Greek: παγωτό κρέμα, pronounced pah-ghoh-TOH KREH-mah This basic recipe for vanilla ice cream is delicious as is, or with additions of chocolate chips, pieces of cookies, or other additions of your choice. Also, try topping with homemade chocolate sauce orstrawberry dessert sauce. Ingredients: 2 cups of full fat milk 6 egg yolks 1 cup of granulated […]
Strapatsatha: Zucchini & Tomato Scramble
In Greek: στραπατσάδα, pronounced strah-paht-SAH-thah The word strapatsatha is used for all types of scrambled eggs, and this combination of zucchini and tomato is a wonderful combination of tastes. Serve for breakfast, brunch, and a light meal. Cook Time: 30 minutes Total Time: 30 minutes Ingredients: 3 pounds of small zucchini 3/4 pounds of ripe tomatoes, puréed 5 eggs 1/2 cup […]
Omeletta me Kolokythakia kai Domata: Zucchini & Tomato Omelet
In Greek, this is very long, but the Greek word for omelet is ομελέτα (say: oh- meh-LET-tah). Homemade omelets are large affairs, and this is no exception. It has a lot of veggies and three eggs, and although the recipe is for two, it could work for three. Although you may prefer zucchini less cooked, […]
Omeleta me Kolokythakia: Zucchini Omelet
In Greek: ομελέτα με κολοκυθάκια (pronounced oh-meh-LEH-tah meh koh-loh-kee-THAHK-yah) This is a brunch, lunch or dinner omelet, traditionally served in summer as a light main dish, but it works any time of the year when zucchini is available. The tastes of zucchini, olive oil, and egg are a perfect fit. The recipe is flexible, but […]
Omeleta me Patates: Potato Omelet
In Greek: ομελέτα με πατάτες, pronounced oh-meh-LET-tah meh pah-TAH-tess A pie-like omelet, this is a great way to use leftover fried potatoes (just warm them in a little oil in a frying pan). Otherwise, make it with fresh fries and feta cheese, for a delicious meal. Add a crisp green salad, Greek olives, crusty bread […]
Leftover Pasta Omelet
There is almost nothing you can put in pasta sauce that doesn’t go with eggs. If you serve pasta and sauce separately, mix them for the recipe. This works with baked pasta dishes as well. The quantities given are an indication, and for one serving. Increase or decrease the number of eggs per cup of […]
Omeleta me Sparaggia & Kolokythi: Asparagus and Zucchini Omelet
In Greek: ομελέτα με σπαράγγια και κολοκύθι, pronounced oh-meh-LEH-tah meh spah-RAHG-yah keh koh-loh-KEE-thee This fabulous omelet features fresh asparagus and winter squash or zucchini. It’s an easy and quick dish that’s perfect for brunch, a meze or a light meal. Cook Time: 15 minutes Total Time: 15 minutes Ingredients: 5 eggs 1/2 teaspoon of sea salt 1/4 teaspoon of freshly ground […]