Wiener Schnitzel or scallopini, as they are called in Italy or escalopes in France, consist of thinly sliced meat cutlets, usually veal or pork, although chicken may also be used.
Fricassee is a Greek recipe made with pork, lamb or chicken, with lots of lettuce, aromatic herbs and the traditional Greek avgolemono sauce.
Cypriot Traditional Tahinopita is a Lenten or vegan sweet bread, which is very flavourful as it is filled with tahini, sugar and cinnamon.
Fassolada (or fassoulada, as the peasants call it), is a hearty navy beans stew, or soup if you like and is considered to be the national food of the Greeks.
Patates me avga is a very quick and easy dish with cubed potatoes and scrambled eggs. Although it sounds like breakfast food, we eat it as a main dish with a salad.
If your preserves have mildew or the sugar has crystalized, don’t throw them away as today we are going to learn how to fix these preserves.
Pané is the French word for breaded so Kotopoulo pané is succulent chicken pieces coated with breadcrumbs baked with potatoes.
If you ever visit Greece, you must definitely try gavros tiganitos (fried fresh anchovies). They have nothing to do with those awful tinned anchovies.
Hoummous soup is made with the same ingredients as for hoummous dip. More hot broth is added until it reaches the consistency of a soup and is served with croutons. The cooked chickpeas can be freezed, so when making this soup, I usually boil more in order to make the dip whenever I like.
Croutons are small pieces of leftover stale bread made by roasting in the oven, toasting, frying or roasting in the air fryer.