Avgolemono

Ivy on Απριλίου 6th, 2010

I hope you all had a wonderful Easter.   This year we did not go to Sparta as my daughter wanted to stay and study.  She is graduating high school and as the system in Greece sucks if you want to be admitted to University you must study day and night. Like all Greek families we […]

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Continue reading about Kolokassi (taro) and Pork in Avgolemono Sauce

I made these three recipes one day during May, when I went to the farmers” market and saw some lovely fresh courgettes with their flowers on.  I chose the best courgettes having a flower on them.   I hadn’t eaten courgette flowers for ages as unfortunately they don’t sell them alone and as much as I […]

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Continue reading about Stuffed Courgettes Avgolemono and killing three birds.. with one stone!!

Ivy on Ιανουαρίου 19th, 2008

Giouvarlakia are meatballs with rice in a lemony avgolemono sauce. You can use ground veal or beef, pork, or a mixture of veal or beef and pork together or chicken or turkey mince, for a healthier soup. When the meatballs are cooked,  then make «avgolemono» which is an egg-lemon sauce and turn it into a […]

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Continue reading about Giouvarlakia Avgolemono

Ivy on Δεκεμβρίου 14th, 2007

“Avgolemono” is a traditional Greek chicken rice soup but in short we always refer to it as “Avgolemono”. A whole chicken is usually boiled to accompany the soup but also to take the broth and cook the rice in it. It is then thickened to a creamy consistency by the addition of avgolemono sauce (literally […]

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Continue reading about Avgolemono Soup

Ivy on Νοεμβρίου 27th, 2007

When I got married I already knew how to prepare lots of dishes most of them complicated and difficult.  I liked cooking since I was very young and, therefore, every Sunday when I had some free time I would cook for the family.  I had never tried to cook the easy, everyday recipes because Ι […]

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Continue reading about Chirino Fricassee (Pork in Avgolemono Sauce)

Ivy on Νοεμβρίου 11th, 2007

Dolmades are vine leaves stuffed with ground meat and rice.  There are a few different kind of dolmades depending on the region.  The most common in Greece is that with the Avgolemono (egg-lemon) sauce.  In other regions, including Cyprus, they make add tomato and cinnamon.   During Lent we make them vegan, only with rice and […]

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Continue reading about Dolmades me Avgolemono (stuffed vine leaves)

Ivy on Νοεμβρίου 1st, 2007

Avgolemono, from the words avgo = egg and lemoni = lemon, is a Greek sauce made with eggs, lemons and stock from the food we are cooking.  It could be chicken, meat or fish stock. The amount of stock added depends on how thick you wish the consistency of this sauce.  If you are making […]

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Continue reading about How to.. make Avgolemono Sauce

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