Ladolemono, with its one-to-one acid-to-oil ratio (as opposed to the usual one-to-three), is a classic Greek vinaigrette for grilled fish, octopus, shrimp or squid.
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
salt and dried oregano
Whisk together lemon juice and extra-virgin olive oil. Whisk in kosher salt and dried oregano to taste.
3 large eggs
1/2 cup granulated sugar
2/3 cup whole milk
1/3 cup good-quality extra-virgin olive oil
2 1/2 cups cake flour
1/2 teaspoon baking soda
3 Pinch of vanilla
In a large bowl, whisk together the eggs and granulated sugar until well blended
Add the measured olive oil slowly
Add the milk
In another bowl, stir together the measured flour, baking soda, and vanilla
Add the flour mixture slowly into the large bowl (the first bowl)
pour olive oil into the cake pan
Pour the batter into the prepared cake pan
Bake for 45 minutes on 180 C (350 F)
For 4 people
5 tomatoes, without the seeds, chopped
1 clove garlic, crushed
a handful of basil leaves, cut into pieces
4 tablespoons extra virgin olive oil
ground black pepper
500 g. spaghetti # 6
Parmesan cheese, freshly grated, to serve
Put the tomatoes, garlic, basil, olive oil, pepper and salt in a large bowl and mix.
boil the pasta. Drain well, pure it with 5 tablespoons olive oil.
Serve the dishes with the sauce and parmesan.
Old recipe from Amfissa – Delphi
• 1 kilo lamb or goat
• 3 cloves garlic, finely chopped
• ¾ cup of olive oil
• 1 lemon (juice)
• 2 eggs
• salt and freshly ground pepper
Cooked in 2 versions:
1. Wash the meat and cut into very small portions 20-30 g.
Put in a saucepan heat the oil and sauté the meat a bit more than normal.
Add water to cover the meat. Put the garlic, oregano, salt and pepper.
Half-cover the pot and cook over low heat for about 20 minutes until the liquid becomes porridge. Finally add the lemon and serve.
2. Alternatively stir 2 eggs with lemon in a separate bowl (don’t add lemon on the previous step). Add slowly 5-6 spoons of the porridge in the eggs and lemon mixture.
This procedure is called “avgolemono” in Greek kichen. When the “avgolemono” is warm enough from the porridge flood it into the pot and serve.
Materials for 4 people
1 pound fresh trimmed green flat beans or ready-frozen
2 medium potatoes, peeled and cut into thick slices or cubes
1 medium onion, chopped
2 cloves garlic, peeled
½ cup extra virgin olive oil
1 bunch parsley, chopped
½ tsp. teaspoon sugar
Rub the tomato in the coarse side of the grater and cut garlic into slices.
In a pot, put the onion and garlic together with a little water until no water is left. When the liquid has evaporated add the olive oil and sauté for 2 minutes.
Pour the beans into the pot and stir until they are covered by the olive oil. Add half a cup of water, cover the pot and simmer until green beans are wilted.
Add the potatoes, half the parsley, tomato, sugar, salt, pepper, a little more water and stir. Cover partly the pot and let simmer until left with the oil. Add salt and pepper if necessary. Some additional water might be needed, until the green beans are roasted left with some sauce and bit of olive oil. Sprinkle with a little more parsley and serve the food.
Greek salad recipe (1 person)
Greek salad, or horiatiki salata, is a rough country salad of juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and Amfissa olives. Greek salad can be served as a side dish or as a light meal with some bread.
3 tablespoons extra virgin olive oil
¼ teaspoon dried oregano
¼ teaspoon sea salt
2 tomatoes—cut into wedges
¼ red onion—sliced into rings
¼ cucumber—sliced into thick half-moons
¼ green pepper
2-3 oz (60-90g) feta cheese
12 Amfissa olives
Cut the tomatoes into generously bite-sized chunks, Slice the onion as thinly as possible. Add the cucumber, green pepper, olives, feta. Add salt and oregano. Add only olive oil above all of the ingridiens.