Frittata, which translates to “fried” in Italian, is an egg-based classic brunch dish. I have used the ingredients of the Greek popular dish called “Moussakas” to make this frittata
Kaikanas is a very simple Cypriot dessert which is something between a sweet omelette or a pancake or crepe.
Whenever I make the Cypriot lentils dish with rice (fakhes moudjentra) I always want to make some fried eggs, probably because it brings back memories of my childhood in Cyprus. My children did not like lentils as well when they were kids and although now that they are grown up they do eat lentils, they also want …
I’ve already spoken about syglino or pasto which is cured pork meat which is smoked. However, after the meat is cured and smoked it has to be cooked and preserved in olive oil. This is an old method which they used when there were no refrigerators but it is still used as it adds flavour to the cured meat.
Vegan Spanakopita or Nistisimi Spanakopita, is a Lenten version of a spinach pie, which we make during Lent without any egg or cheese. A small amount of semolina is added in the filling to bind the ingredients.
Sangeeth, of Art of Cooking Indian Food, is hosting an Event called the 101 Series. Sangeeth has named a theme and will go on to the next one, once she has 101 entries. This month’s theme is Omelette and I am contributing to Sangeeth’s event with three different recipes: Omelette No.1 Greek sausages, sun dried …
An omelet (or omelette) is usually a breakfast or brunch dish but it also makes a quick, easy, delicious, and healthy meal any time of the day or night. Basically, all you need are eggs, olive oil (or butter), salt and pepper. However, the moree ingredients you add to it, the better!
Kagianas (also called strapatsada), is a Greek summer side dish from Arcadia and is ideal to accompany BBQ and grilled meat dishes.