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Recipes

Recipes

Recipes

Bianco Fish

Rinse the fish and let it drain. Peel the potatoes, rinse them, and if they are small, cut them into quarters. Pour the olive oil into a wide pot, enough to hold all the ingredients, and brown the potatoes. Add the garlic and the fish, cut into pieces, placing it in the gaps between the potatoes. Add water and let the dish cook. Season with salt and pepper, then turn off the heat. Add as much lemon juice as you like, shake the pot to distribute it evenly, boil briefly to thicken the sauce, and your dish is ready to serve.

06/08/2025
Bianco Fish
Recipes

Grandma’s Giouvarlakia

Start by making the meatballs (giouvarlakia). Place all the meatball ingredients into a large bowl and mix the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. This will prevent the meatballs from falling apart when boiled. Form the meatballs and set them aside. Pour into a large pan 2 ½ cups of water and bring to a boil and add the chopped veggies (these are optional) and the bay leaves. Turn the heat down and gently add the meatballs in the water, put the lid back on and cook for 30-40 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed) To prepare the egg-lemon sauce, crack the eggs into a bowl and whisk. Add the lemon juice with the cornstarch and whisk well. Gradually add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle slowly and whisk again until combined. Repeat once or twice until the lemon mix is hot enough. Stir in the egg-lemon sauce into the giouvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling. Serve this extra warming Greek meatball soup, while still hot with a sprinkle of chopped parsley and some feta cheese. BON APPETIT!

12/02/2024
Grandma’s Giouvarlakia
Dessert

Mama’s Melomakarona

In a bowl beat well olive oil, cognac, orange juice, cinnamon/clove spices and sugar. Add 2 cups of sifted flour and baking powder and mix. Add the rest of the flour until you have a smooth dough. Form the biscuits in walnut sized shape and press them down with a fork in one direction creating a line pattern. Bake in the oven at 150oC for 30 minutes. As you boil the syrup, remove any foam that might appear. Add your biscuits to simmering syrup, let them in for 3 to 4 minutes, and then remove with a slotted spoon and place on a plate. Sprinkle your melomakarona with crushed walnuts and cinnamon. Bon appétit

01/12/2023
Mama’s Melomakarona
Recipes

Spoon Sweet Bitter Orange (nerantzi)

We wash and dry the fruits and then grate them with a fine cheese grater to remove the most of the zest. We can keep some just to maintain the special aroma (flavour) of the fruit. We cut the top and bottom of the fruit, divide each vertically into 4 pieces and carefully remove the flesh. Now we have 32 peels (pieces). We roll each peel and with a needle and thread we make with the rolls a necklace. We place them in a large bowl and cover them with tub water. We leave them overnight changing the water at least twice. Next morning, we strain the rolls and boil them in fresh water for 10 minutes. We strain them once again, place them on a kitchen towel and remove the thread. We prepare the syrup by boiling the water and the sugar for 5 minutes. Carefully we place the rolls into the pot and let them boil in medium heat until the syrup thickens, about 30 minutes. Before we turn the heat off, we add the lemon juice. We let the spoon sweet cool down for a few hours. Then we turn the heat on again and when the syrup starts to boil, we turn it off. After a few minutes we transfer the rolls into sterilised jars and fill them up with the syrup which is still hot. We close the jars when the contents have cooled. The sweet is traditionally served on small glass dishes and accompanies a cup of Greek coffee. Try it also with Greek yogurt! You will love it.

16/06/2014
Spoon Sweet Bitter Orange (nerantzi)

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—Henry Miller

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