Sofrito is a veal steak slowly cooked in a white wine, garlic and herb sauce and is usually served with rice. It is a dish native to, and almost exclusively to be found on, the island of Corfu. So fritto in Italian means slow frying (sautéing) and this dish has its [...]
Kaloirka is a traditional Cypriot recipe, which is similar to beef ravioli, maybe a remnant from the Venetian rule on the island!! This was the first time I made ravioli with ground beef. I usually make them with a cheese filling but it was something I wanted to make for a long time [...]
When I started blogging I began recording my recipes and of course my favourite ones came first. However, back then only a few persons read my recipes. I posted the Cypriot version of pastitsio called Makaronia tou Fournou (oven baked pasta) and today I have made the Greek one, which is about the same but [...]
During our trip to Northern Greece, one of our stops was at Ano Porroia, Serron where we had lunch. In the middle of the village there is a big square and there you can find several restaurants.
The tavern we visited was called “OASIS”. We ordered wild boar and buffalo. Both dishes were delicious and [...]
One of our traditional soups is the Avgolemono (egg-lemon) soup, which is usually boiled rice in chicken broth and finished in an egg-lemon sauce.
Giouvarlakia is a deviation of this traditional soup and instead of boiling rice in chicken broth we make meatballs with ground veal and rice which we dredge in flour and cook in [...]
This is a dish I used to cook many years ago and I can’t even remember where I got the recipe from. I have copied the recipe in my first recipe book and as my husband also enjoys cooking every now and then, when I used to work he would cook more often, finding [...]
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 them in a tomato sauce. During Lent we make them vegan, only with [...]
Continue reading about Dolmades me Avgolemono (stuffed vine leaves)
