Greek Stuffed Courgettes with Avgolemono Sauce ©
Just the time of year for this!
This is an all time favorite of mine, taught to me by dear Varvara, shades of different times, elegant lunches, different generations….
Easy
6 Persons
Ingredients
10-12 Medium Sized Courgettes
Stuffing
1/2 kilo good mince meat
2-3 finely grated onion
1 tbs each of chopped parsley, mint, basil.
1 cup olive oil
3-4 tbs patna rice ( the pearly kind) or basmati
Salt and Pepper
A little flour to dip and seal ‘stoppers.’
Cooking Liquor
300 ml or more of Chicken stock
1/2 lemon juice
50g butter
Salt pepper
Garnish
parsley leaves
Avgolemono Sauce
2 egg yolks
2 tsp corn flour
1. 1/2 juice of lemon
the stock from the boiling of the courgettes
2 tbs cream optional
Method
1. Important : Choose nice medium sized courgettes. About 12 cm in length and 4 cm in diameter. This means they are thin and elegant , but thick enough to core…
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Tomato Basil And Greek Feta Salad. “Dakos.” ©
This recipe today is in memory of my dear friend Michelle, who encouraged me to start this blog and who loved and liked every recipe as the blog evolved. I will miss your ‘Like’ on Fb today Michelle, but I can see you smiling from above and I will personally take care of your daughter’s cooking skills, as she grows up in her mother’s foot steps.
‘Dakos,’ is a well known Meze or light meal in Greece, originating from the island of Crete. It is the most wonderful combination of fresh summer tomatoes, onions basil and crumbled Greek feta cheese, served on a Cretan rusk drizzled with olive oil.
Here I have tossed the salad in a tasty vinaigrette dressing and assembled it in a round mold, so it turns out into a spherical shape.
It is very easy to make and can be eaten as a starter, or ‘mini’ ones can be made and served as part of a Meze.
It is best made no more than an hour before eating, freshness is the essence.
Easy
1-2 persons
Time to prepare: 1/2 an hour
Ingredients For one large ‘Dakos’
2 tomatoes
1 Cretan whole wheat rusk
3-4 tbs crumbled Greek Feta
1 small onion diced
2-3 tbs chopped basil
2 tbs strong ‘Vinaigrette’ see below
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Omelets ©
Just made this for lunch…..Yumeeee!!!!
The minute my father arrived in France, the first thing he would order was an “Omelette aux fines herbes.”
My English Grandmother, was a fantastic cook and I remember my father always saying, ” an omelet
has to be as light as a feather! ” The bar was already raised high, but I had the privilege of watching
a wonderful Frenchman, in his eighties make me an omelet, and really it was the best I ever tasted!
The following Omelet is a combination of all three…… a family Omelet !
Easy
For 3 persons
Ingredients
6 eggs
(1-2 eggs per person)
2 tbs cut fresh chives
1/2 tsp salt
freshly ground black pepper
2 tbs cream
25g butter
50g parmesan (optional)
Method
Pre-heat plates in oven. Only start cooking your omelet when everything is ready, table, wine etc and every one is ready to eat it, it can not wait…
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