Ladolemono (λαδολέμονο) pr. lah-tho-LEH-mo-no, is a Greek composite word from “ladi” which means oil and “lemoni” which means lemon. Oil in this case, refers to the best quality of olive oil, so this is a Greek condiment made with extra virgin olive oil, lemon juice and flavoured with Greek oregano. This dressing/sauce is used to add flavour to grilled fish or meat, to dress cold or warm salads or to dress legumes.
These Greek Keftedes me Rodi (Meatballs with Pomegranate Sauce) are perfect on any occasion and if formed into small balls, they will be the hit of your next party!
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.
Moschari Noua takes its name from the Greek word “Moschari”, which is veal and “Noix de Veau” which is the top rump, also known as silverside in many other countries.
Noua as we call it in short, is a pot roast beef or veal using the above cut. It can be cooked in a pressure cooker, in a pot or Dutch oven.
Keftedes are juicy Greek meatballs made with ground veal, flavoured with oregano, fresh parsley and mint. They are the star of every party.
Béchamel sauce or white sauce has been taken from the French cuisine and introduced to Greek cuisine by Nicolaos Tselementes. The addition of eggs to the Greek bechamel makes it much richer.
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.