This cabbage and carrot salad is so simple but yet so delicious. This is a very classic winter salad you will find in restaurants in Greece throughout winter till spring using just a few ingredients.
Moussakas (pr. mouh-sah-KHAS), is a casserole of layered sautéed slices of potatoes and eggplants (in some places they also add zucchini and tomatoes), with the meat sauce (either pork or veal) in the middle layer and topped with a lush layer of béchamel sauce and myzithra or graviera cheese, baked in the oven.
Greek Béchamel sauce or white sauce or Mornay sauce, has been taken from the French cuisine and introduced to Greek cuisine by Nicolaos Tselementes.
This phyllo is simplified way of making dough similar to puff pastry, although it does not puff so much. However, by making it with layers of butter between each phyllo, when baked each phyllo will separate from the other and become flaky, buttery and crunchy.
Today I am going to show you how to make Homemade phyllo, which takes time and skill to make, but if you follow my instructions, it won’t be that difficult.
Fakes moutzentra is a lentil recipe we make in Cyprus and is a high protein, balanced healthy food, especially with the combination of rice.
Rice Pilaf (Rizi Pilafi), is one of the easiest side dishes, made with long grain white rice and stock. It takes about 10 – 20 minutes to cook and it a great side dish to any meat dish with a red or white sauce.
If you buy packs of fresh herbs from your supermarket, take them out of the packaging and soak them in ice-cold water for about 1/2 hour (but don’t do this with basil). Then drain well, wrap them loosely in kitchen paper and put in a poly bag, allowing some air to slightly fill the bag,…
Avgolemono, from the words avgo = egg and lemoni = lemon, is a Greek sauce made with eggs, lemons and stock from the food we are cooking. It takes a little practice to learn How to make Avgolemono sauce, but it’s not diffficult at all if you follow my instructions.
If you are baking dark cakes with chocolate or cocoa and need to butter and flour the tin do not use flour but use cocoa. Meringue Egg whites whip best at room temperature. Add a few drops of lemon juice. First, make sure the bowl and beaters are free of grease and the whites are…