Bechamel
Spring is here and although after my post about Spring on the 21st March, the temperature dropped suddenly and we had a very cold week, now spring is definitely here. Artichokes are native to the Mediterranean and appear during spring. Although during the past years we have all sorts of vegetables cultivated in green houses, [...]
Moussakas, (which is a singular noun and not moussaka, plural moussakas) is one of the most known Greek dishes and the traditional way of making it is with layers of vegetables, with a meat sauce in the middle, again a layer of vegetables and topped with a béchamel sauce in which some myzithra is added [...]
The Béchamel sauce was introduced to Greece at the beginning of the previous century by a Greek Chef, Nicolaos Tselementes. I believe all of you know what béchamel is but can you imagine a béchamel sauce without milk and eggs, to be rich and tasty and to be used by vegetarians and for Orthodox Lenten [...]
Makaronia tou Fournou means pasta baked in the oven and is a common dish in Cyprus, often served as a main course, with a salad but in Cyprus it is an essential dish during all celebrations. It is similar to Greek pastitsio with a different flavour and of course lots of halloumi in it. Like [...]
Continue reading about Makaronia tou Fournou or Pastitsio (Cyprus style)
Moussakas, is the most famous Greek dish. Layered with sautéed slices of potatoes, courgettes and eggplant with the meat sauce in the middle layer. Topped with béchamel sauce and myzithra cheese. The vegetables are fried and left in a colander to drain the excess oil. A layer of vegetables is placed in a baking [...]
Béchamel sauce or white sauce has been taken from the French cuisine and introduced to Greek cuisine by Nicolaos Tselementes. It is used as a basic sauce to top Moussakas, Pastitsio and used in many other recipes. To make this sauce you need an equal amount of butter or olive oil and flour which is made into [...]
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