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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

“It takes a lifetime to discover Greece,

but it only takes an instant to fall in love with her.

—Henry Miller

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