Friday, October 28, 2011



Greek Recipe Ingredients:

* Two large KOS LETTUCE or HARD lettuces
* Six lamb chops
* Some olive oil
* Fresh dill
* Four eggs
* Juice from two lemons
* Two sliced onions
GREEK RECIPE INSTRUCTIONS Put the oil in a pot and cook the onion slices until soft. Put the salted lamb chops in the hot oil, and brown both sides. Clean the lettuce leafs with water and without removing all the water from them, place them over the lamb chops. Add the fresh dill, cover, and let cook turning the lamb chops over (medium/high setting). When the lettuce is cooked (should be very soft and look wilted) and the lamb chops feel very soft (about 30-40 minutes), remove from the fire and let cool for about 5 minutes. In the meantime, mix the eggs using a mixer and slowly add the lemon juice. Using a ladle, pick up some of the juice from the pot and add to the eggs/lemon mixture while the mixer is continually beating them. Keep on adding the juice until most of it is in the egg mixture (which by this time should be the same temperature as the pot). Empty the egg mixture into the pot and using a big wooden spoon, mix them vigorously to avoid curdling.

Monday, October 24, 2011



Greek Recipe Ingredients:

* 1 kg of lamb(chops/neck, whatever)
* Three sliced onions
* 1 litre/1 quart of tomato pureé or tomato paste for cooking
* Some olive oil
* 1kg/2lb of 'rice' pasta available in Italian or Greek delicatessens (called Kritharáki)
* Salt, pepper and oregano seasoning

Greek Recipe Instructions
In a clay pot (or heavy cast iron pot), put the oil and let heat in an oven at high setting. Add the sliced onions and brown. Sprinkle the lamb with salt and pepper and place in the pot to brown the sides. When the lamb starts cooking, place the tomato over it and add the same amount of water. Let it heat for about 1 hour until the lamb feels soft and much of the water has evaporated (add water if needed). Remove from the oven, and put the 1 kg of 'rice' pasta. When the pasta is cooked (another 10 minutes), remove and serve hot...enjoy the Greek recipe of lamb stew !
Greek-recipe: spinach-piespanakopita

Thursday, October 20, 2011



Greek Recipe Ingredients:

* One pack of very thin 'fílo' pastry (obtained from a specialist deli)
* 1 Kg / 2 lb of spinach, either frozen or fresh
* 1 kg / 2 lb of féta cheese
* 250g / 1/2lb of butter or margarine
* 2 cloves of garlic or garlic power

If the spinach is raw, cook and slice thinly. If frozen, defrost. In either case, mix the féta cheese with the spinach to make a mixture, adding the chopped garlic. Spread some butter on an oven tray. Open the fílo package and place each thin pastry (it is as thin as paper) on the tray, buttering each one using a brush. After you have done 8 fílo slices, place the spinach/féta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Notch the last one creating 2 inch (5 cm) on a side, squares. Place in a medium heat oven and cook till brown.

Saturday, October 8, 2011

GREEK MEATBALLS AVGOLEMONO (with egg and lemon sauce)

GREEK MEATBALLS AVGOLEMONO (with egg and lemon sauce)
Greek Recipe Ingredients:

* 500grams / 1 lb of ground beef
* 250grams / 1/2 lb butter or margarine
* 125grams / 1/4 lb rice
* 1 egg
* 1 onion, finely chopped, parsley, salt, pepper
For the sauce
* 2 eggs
* 2 lemons
Mix all the ingedients together, and mould into round 1 inch / 2.5cm balls. Put some water in a pot, place the butter and balls in it carefully. Let them cook for about 20 minutes and then let cool. In a separate bowl, beat the eggs with a mixer and slowly, while beating, add the lemon juice ensuring that the sauce doesn't curdle. With a ladle, take some of the juice from the meatball pot, add to the sauce, all the time mixing. Keep doing this until all the juice has been mixed in the sauce. Empty all the sauce on top of the meatballs and serve with some sprinkled parsley.