Kotopoulo Psito sto Fourno is Greek roasted chicken, with extra virgin olive oil, garlic, salt, pepper, oregano, garlic and lemon juice. “Kotopoulo” is chicken, “psito” means roast and “sto fourno” means baked in the oven.
In some countries they call them potato chips and in others, French fries, fries or finger chips. In Greece, we call them “Patates Tiganites” (pr. pah-TAH-tess Tee-ghah-nee-TESS).
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.
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.