Perfect Greek Summer Day

The perfect Greek summer day - early morning swim (7.30) and then Gemista for lunch, stuffed tomatoes, peppers, eggplants & marrows with potatoes. Accompanied by Feta cheese and eggplant dip (melitzanosalata). 

Here you can see Maria with the Gemista just after they came out of the oven.

Wish you were here!! 

If you want the recipe for Gemista, you'll find it here

6 Delicious Greek Lamb Recipes

Although lamb is especially associated with Greek Easter, there are several recipes which can be eaten at any time. We've put together 6 of these Greek recipes for you. Just click on the links to go straight to the recipe.


Eat and Enjoy

Greek Lamb and Artichokes in Avgolemono Sauce

This is a delicious Greek lamb dish. The artichokes are a delightful accompaniment and the Avgolemono Sauce just tops it off perfectly. We have included endives (antidia in Greek) in the recipe, but if you can't get them it doesn't matter - they add body to the dish, but are optional.

1kg (approx.) leg of lamb, in 6 portions
6 artichokes
½ kg endives (optional)
6 spring onions chopped
2 tbsp. fresh dill chopped
2 tbsp. fresh wild fennel chopped
1 tbsp. fresh mint chopped
2 eggs
Juice from 2 lemons
200ml olive oil
Salt and pepper to taste

Heat the oil in a pan and then add the lamb.

Stir the lamb for 3-4 minutes, to be coated in the oil and to colour.

Add the spring onions and stir fir another 2 minutes.

Add 1 litre warm water, cover the pan and boil for approx. 45 minutes, until the lamb is tender.

Meanwhile, remove the hard outer leaves of the artichokes until you come to the soft leaves.

Cut the artichokes in half vertically and remove the fine hairs in the centre.

Rub them with a half-lemon, put in a bowl with cold water and juice from a ½ lemon.

In another pan bring 2 litres of water to the boil, add the endives and continue boiling for 5 minutes.

 Then drain the endives and set aside.

When the lamb has boiled, remove the cover and add the artichokes, endives, dill, fennel and mint. Add salt and pepper to taste.

Allow it to continue simmering at a medium heat, uncovered, for approx. 15-20 minutes, until the artichokes are tender.

Meanwhile, prepare the avgolemono sauce –
Whisk (by hand) the egg whites until they become a meringue.

Add the yolks and keep beating for another 2-3 minutes.

In a small bowl put the juice from 1 lemon and add a cup of the liquid from the simmering lamb.

Add this mixture gradually to the egg mixture, beating as you do so.

The sauce is now ready.

Put the sauce on top of the lamb and remove the pan from the heat.

Eat and Enjoy!

Greek Easter Magiritsa

Magiritsa is a traditional dish associated with the Greek Easter. It is eaten to break the Fast before Easter and is prepared on Holy Saturday and eaten directly after the midnight service. There are variations in the recipes used, but this recipe (which is not a soup) is a simple, traditional way of preparing it - called Tsilihourdi - from a village in northern Corfu.

For recipe, click here.

  Vegetarian Magiritsa

This is an easy recipe for a vegetarian alternative to Magiritsa. It's basically an alternative soup for those who are vegetarian or who do not like magiritsa. It's very, very nourishing and terribly easy and quick to make. 

Click on the link above to go to recipe.

Eat and Enjoy!

4 Greek Spoon Sweets

Recipes for Greek Spoon Sweets

It's common practice in Greece if you visit someone during the day or early evening, to be offered a spoon sweet, or 'gliko koutaliou'. This is a sweet made from fruit and kept in a jar, to be served on a sweet dish (preferably glass) whenever someone comes.

These are 4 recipes for you to try.

Eat and Enjoy!

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