Avga Tyligmena me Kima In Greek: αυγά τυλιγμένα με κιμά, say: ahv-GHAH tee-leeg-MEH-nah me kee-MAH This recipe has two steps: first, make and fry the mini meatloaves, then cook in tomato sauce. The end result is a delightful small main dish portion or large appetizer. These mini loaves go well with potatoes – fried, mashed, […]

Ingredients: 12 medium or large eggs Skins from 15 yellow Spanish onions 2 tablespoons of white vinegar 4 1/2 cups of water What You will Need: Fresh uncooked eggs at room temperature Skins from yellow Spanish onions White vinegar Stainless steel saucepan Strainer Bowl Slotted spoon Paper towels Cooling racks Tulle or women’s nylon stockings […]

Serves 4 Ingredients : 8 eggs -well beaten 2 green peppers -seeded and cut into thin rings 3 small or medium tomatoes -skinned and chopped Salt and freshly ground black pepper 30 gr (2 tablespoons) butter Prepraration: Melt the butter in a large pan. Add the pepper rings and cook them a few minutes. Then […]

In Greek: πατατοσαλάτα με αυγά, pronounced pah-tah-toh-sah-LAH-tah meh ahv-GHAH The oil and vinegar dressing for this fabulous potato salad adds just the right touch… and you’ll never miss mayonnaise! Potatoes, boiled eggs, cucumber, onions, and a healthy helping of parsley create a delicious salad – a favorite in summer, but wonderful every time of year. Ingredients: […]

Ingredients: 500 grams of white mushrooms 3 eggs Olive oil or corn oil for frying Salt and pepper to taste Method: Wash the mushrooms thoroughly under plenty of running water. Cut them into thin slices and drain any excess water. Pour some oil in a frying pan to heat up. Place the sliced mushrooms in […]

Ingredients: 1 package of red dye 1/2 c. white vinegar 18 room-temperature eggs olive oil for glazing Method: 1. Dilute the dye powder in vinegar. In  a large pot, combine dye mixture and warm water to cover eggs. 2. Bring to a boil. Simmer, stirring occasionally, for 5 minutes. Remove pot from heat and add eggs. […]

In Greek: στραπατσάδα, pronounced strah-paht-SAH-thah Once all the ingredients are in the pan, my granddaughter, who is 9, likes to finish up this dish. It simply needs to be stirred, and the tastes meld together to make a classic dish of scrambled eggs – with a Greek twist. Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: […]

In Greek: αυγά με ντομάτες, pronounced ahv-GHAH meh doh-MAH-tess This is a quick and simple dish to make, and the tastes are fabulous. The tomato is cooked in oil until its liquid has cooked off, and a sauce remains; the eggs go on top. This recipe is for one – just multiply for more. Prep […]

It may sound strange if you live in a country where eggs are plentiful and omelets and scrambles are heavy on the eggs and light on any additions; but, in Greece, a country where vegetables, cheeses, and fruit have historically been the primary recipe ingredients, traditional omelets and scrambles are not focused on the egg. Meeting fabulous […]

FOGATSA Makes 2 large round loaves In Corfu the Venetian influence is echoed in the island’s Easter bread, which is called fogatsa. Unlike the braided tsoureki eaten everywhere else in Greece, here the Eastern spices mahlepi and mastic are nowhere to be found. Instead, fogatsa is a dense, high, round loaf, with a cross slashed into its center and flavored with […]