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 [...]
Pastitsio is a layered Greek pasta baked dish. There are variations throughout the regions of Greece but typically the bottom layer is bucatini or other tubular pasta with cheese and egg as a binder; or some of the bechamel cream, the second layer is ground meat (beef or [...]
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 [...]
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