Phanouropita
Phanouropita 1 (13 ingredients) Preheat oven to 325 degrees F and in a large, heavy bottomed saucepan, combine: 1 cup orange juice 1/2 cup brandy 2 tbs unsalted ... Read More
View ArticlePatstitsio
PASTITSIO Ingredients 455 g dry ziti pasta 30 ml olive oil 55 g butter 25 g grated Parmesan cheese 1 dash ground nutmeg salt and pepper to taste ... Read More
View ArticleMOUSSAKA
MOUSSAKA Ingredients Meat sauce 2 tablespoons olive oil 1 large onion, finely chopped 2 cloves garlic, crushed 1kg ground lean beef or lamb 500g ripe tomatoes 3 tablespoons ... Read More
View ArticleTARAMOSALATA
TARAMOSALATA 100g of tarama (tinned or if you have access to fresh roe from grey mullet, salted carpo roe, tunny fish or smoked cod roe. About 6 slices ... Read More
View ArticlePSARI TIS SKARAS OR GRILLED FISH
PSARI TIS SKARAS OR GRILLED FISH This recipe serves four. 1.5 kg scaled and gutted whole fish, about 1 cup of olive oil, juice of one lemon and ... Read More
View ArticleGALAKTOBOUREKO (Greek Custard pie)
GALAKTOBOUREKO (Greek Custard pie) Serves 20 – 24 Ingredients: 6 eggs 1 cup sugar 1 1/2 cups fine semolina or cream of wheat 8 cups milk 2 lemons, ... Read More
View ArticleStrava
STRAVA Pastry Ingredients: 2 Lbs of Plain flour ½ cup of Oil 1 cup of Water Juice of half a Lemon. Make a soft pliable dough. Cut into ... Read More
View ArticleVasilopita 1: The bread or Toureki version
Ingredients 1/2 cup Milk 2/3 cup sugar 1 tsp salt 3/4 cup butter, melted 1/4 cup tepid water 2 tbsp sugar 2 pkts (14g) dried yeast 3 eggs, ... Read More
View ArticleKatoumari Version 1
By Marika Bisas. This delicious feather light pastry requires skill. To obtain this paper thin pastry one must, with a rolling pin, roll it backwards and forwards lightly. ... Read More
View ArticleKatoumari Version 2
Katoumari by Connie Gregory (March 2010) If you are of Kastellorizian descent and have never tasted Katoumaria, one of the great sweets of Kastellorizo, you are seriously deprived. It ... Read More
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