Vegetables

Ivy on Δεκεμβρίου 11th, 2007

Kolokythokeftedes are fried patties of grated courgettes (zucchini) –  (kolokythia), as well as other vegetables depending on preference, flour and egg to stick the mixture together. The amount of flour required will vary according to the moisture of the zucchinis so make sure you add enough. The keftedes, or «fried balls» excuse the expression, are […]

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Continue reading about Kolokythokeftedes (Zucchini Patties)

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 25th, 2007

This is adishIusedtocookmanyyearsago and I can’t even remember where I got the recipe from, probably from a magazine.  I have copied the recipe in my first recipe book and as myhusband also enjoys cooking every now and then, when I used to work he would cook more often, finding recipes from my recipe book.  He […]

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Continue reading about Beef Bourguignon

Ivy on Νοεμβρίου 3rd, 2007

Moschari noua is a pot roast beef using the round part of beef. It can be cooked in a pressure cooker or slowly cooked in the oven in a casserole. I always serve it with mashed potatoes and mixed vegetables and top it with a very flavourful gravy made with the juices of the meet. […]

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Continue reading about Moschari Noua (Pot Roast Beef)

Ivy on Νοεμβρίου 3rd, 2007

Greek salad, which in Greek is called Horiatiki salad and means village or peasant salad is a  common component of a Greek meal.  In Cyprus the salad has more ingredients such as fresh coriander, which is not available in Greece, lettuce and rocket plus of course the other usual ingredients. Greek salad is always on […]

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Continue reading about Horiatiki Salata (Cypriot and Greek village salads)

Ivy on Νοεμβρίου 2nd, 2007

If you are using fresh vine leaves wash and then put them in a sauce pan with plenty of water and boil for 5 minutes.   If you are using frozen ones, follow the same procedure without defrosting them and then remove cling film. Cool them in cold water and strain them. Place one of […]

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Continue reading about How to roll Dolmades

Ivy on Νοεμβρίου 2nd, 2007

Spanakopita (Greek «σπανάκι + πίτα», spinach + pie) is a Greek pastry with a filling of spinach, feta cheese (sometimes in combination with anthotyro, which is a soft white cheese similar to ricotta), onions or green onions, egg, and seasoning. The filling is wrapped in layers of phyllo pastry with butter and/or olive oil, either […]

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Ivy on Νοεμβρίου 1st, 2007

This salad is so simple but yet so delicious.  If you have a food processor or a salad shredder, where you can finely cut vegetables, this is a very easy salad to make, otherwise you have to cut the cabbage by hand and grate the carrots.  It can be stored in the refrigerator for 3 […]

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Continue reading about Lahanosalata (Cabbage salad)

Ivy on Νοεμβρίου 1st, 2007

Moussakas, is the most famous Greek dish which is layered with sautéed slices of potatoes and eggplants, with the meat sauce in the middle layer and topped with béchamel sauce and myzithra cheese.   The vegetables are fried in extra virgin olive oil and left in a colander or on kitchen paper to drain any […]

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Continue reading about Traditional Greek Moussakas

Ivy on Νοεμβρίου 1st, 2007

  Okra is a summer vegetable and in Greece they appear in the farmers” market from June to late September. Fresh okra is often maligned for being slimy, but if they are handled properly, before cooked,  these small, green pods will become delicious when cooked if you follow one of the following two procedures: First […]

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Continue reading about How to clean Okra

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