Grilled Meat with Olive Oil and Oregano 1.5 Kg meat (any kind of meat) 1/2 cup olive oil Juice of 2 lemons 1 teaspoon salt Wash meat, cut into serving portions, put in large bowl and add olive oil, lemon juice, salt and oregano. Marinate for at least 4 hours, turning on all sides. Grill the meat on barbecue fire, basting it with the marinade until soft and brown. Chicken in Red Wine 1 medium-size chicken 1/2 cup olive oil 2 medium onions, finely chopped 3 cloves of garlic, coarsely chopped 2 cups red wine 1/2 kg ripe tomatoes, peeled, seeded and chopped Salt and pepper to taste Cut chicken into serving pieces, wash well and pat dry. In a large stewing pot, heat olive oil and brown onion for 3 minutes. Continue cooking meat until juice has evaporated, turning frequently. Add garlic, wine and 2 cups warm water and simmer till meat is half cooked. Continue cooking for another 30 minutes. Serve with plain rice, with roasted or fried potatoes or with noodles. Meat with Potatoes and Carrots in Egg-Lemon Sauce 1 kg meat (lamb or veal) 4 tbsps olive oil 2 onions, sliced into thin rings 3 carrots cut into sticks 1 kg potatoes cut into quarters 2-3 bay leaves 1 teaspoon dried thyme Salt, pepper 2 eggs Juice of 2 lemons Wash meat and cut into small pieces. Heat the olive oil in a pot and soften onions until they get a little color. Add meat and brown on all sides. Pour in enough water to cover meat and cook for 30-40 minutes until meat is half done. Add carrots, potatoes, bay leaves, salt and pepper and continue cooking for another 30 minutes. Prepare egg and lemon sauce: Beat the egg (first the whites and then the yolks) with the lemon juice until frothy. Add a few ladles of the stock from the pot, beating constantly until the egg and lemon mixture is warm. Remove pot from heat Serve sprinkled with thyme. Olive Oil Cake 1.5 cup olive oil 1.5 cup sugar 1 cup milk 4 eggs 2 teaspoons baking powder Grated rind and juice of 1 lemon 1 teaspoon baking soda 1 tbsp ground cinnamon and clove 3.5 cups all-purpose flour In a large bowl beat olive oil and sugar and continue by adding yolks, Cinnamon and clove, lemon rind, baking soda diluted in lemon juice, Baking powder diluted in milk, flour and finally egg whites beaten stiff. Combine the whites very carefully with the rest of the mixture, transfer In oiled No 32 baking pan and bake in preheated oven (moderate heat) for about an hour. Chocolate Cake 1 cup olive oil 1.5 cup sugar 5 eggs 1 cup of milk 1/2 teaspoon vanilla extract 250 grams confectionery chocolate 1/2 kg self-raising flour In a large bowl beat olive oil and sugar and continue by adding yolks, Vanilla extract, milk, chocolate cut into small pieces, flour and finally Egg whites beaten stiff. Pour mixture into oiled No 32 baking tin and bake in moderate heat (preheat oven) for a little less than an hour. Kourambiethes (Sugar-Coated Biscuits) with Olive Oil Kourambiethes are the traditional Christmas sweets all over Greece. They Are sold in Greece cakes shops on those days or can be found packages in supermarkets. In any case, it is customary to prepare Kourambiethes at Christmas in every Greek house. 2 cups olive oil 1/2 cup sugar 4 tbsps ground cinnamon 1 whole egg and 1 yolk 1 cup almonds, roasted and coarsely ground all purpose flour (about 3 cups) 2-3 cups powdered sugar In large bowl beat olive oil and sugar thoroughly and continue with eggs, brandy, cinnamon, almonds. Slowly add flour until you have soft dough which does not stick to your hands. Take pieces of dough the size of walnuts and shape around, oblong or oval kourambiethes. Place on oiled baking pan or on cookie sheet and bake in moderate heat 15-20 minutes. Remove from oven, let kourambiethes cool slightly and spread icing sugar over them until they are completely covered. Carrot Cake with Olive Oil 1/2 cup olive oil 1/2 sugars 1 tbsp. ground cinnamon 1 teaspoon grated orange rind 3/4 cup fresh orange juice 1/2 grated carrot 1/2 cup grated apple 3/4 cup seedless raisins 1/2 cup coarsely ground walnuts 4 tbsps brandy 1.5 cup all purpose flour 2 teaspoons baking powder Beat olive oil with sugar; add cinnamon powder, orange juice, carrot, apple, raisins, Baking power diluted in brandy and finally flour. Combine well. Brush a baking pan with olive oil, pour mixture into it and bake in preheat oven (180*C) for about 1 hour. Yoghurt Cake with Olive Oil 1/2 cup olive oil 1 cup sugar 5 eggs 250 grams yoghurt (preferably strained yoghurt) 3 teaspoons baking powder 1 teaspoon grated lemon rind 1.5 cup flour Beat olive oil with sugar and continue to adding yolks, lemon rind, yoghurt, flour sifted with baking powder and finally egg whites beaten stiff. Combine very carefully and transfer to mixture into an oiled No 30 baking tin. Bake in preheat oven (180*) for about 1 hour. Roasted potatoes with olive oil and oregano 1.5 kg potatoes 1/2 cup olive oil 1 teaspoon salt, pepper 2 teaspoons dried oregano Juice of 2 lemons Peel potatoes cut lengthwise into 4 or more pieces and place in baking tray. Sprinkle with salt, pepper, oregano, olive oil, lemon juice and 1 cup water. Bake in the oven, first in high temperature for 20 minutes and then in moderate eat for another 50 minutes until the potatoes are soft and golden brown. Fried Red Peppers with Yoghurt Sauce 10 red peppers (peppers of florina) 2 cloves of garlic 1 teaspoon salt 300 grams strained yoghurt 3 tbsps olive oil 1 tbsp. vinegar Wash peppers, remove stems and seeds, pat dry with kitchen roll and fry or grill until their skin begins to blister. Mash garlic with salt and mix with yoghurt. Add olive oil and vinegar and combine all ingredients together. Top red peppers with this sauce and serve. Baked Aubergines with Tomato Sauce 2 large aubergines 3-4 medium-size potatoes 1/2 kg tomatoes, peeled, seeded and chopped 1 medium onion, finely chopped 3 tbsps olive oil salt, pepper, cumin, oregano 150 grams crumbled feta cheese 1 cup olive oil for frying Cut aubergines lengthwise into larges oval slices and put in salted water for about one hour Slice the potatoes like the aubergines and fry until lightly brown. Drain on kitchen roll, place on oven tray in single layer And season with salt. Drain aubergines completely, fry and drain again on kitchen roll. Place on top Of potatoes and salt than, too. To prepare the sauce: Heat 3 tbsps olive oil in saucepan and soften the onion. Add tomatoes, very little salt, freshly ground pepper, cumin and oregano. Lower heat and simmer for about half an hour. When all liquid Has been absorbed, remove pan from heat and stir in the feta cheese. Top aubergines with sauce and bake in moderate heat for about a half hour. Cheese Bread 3 tbsps olive oil 1 cup water 250 grams crumbled feta cheese 1 package dry yeast 1/2 kg flour Dilute yeast in lukewarm water; add olive oil and flour little by little until You have soft dough which doesn't stick to the hands. Add feta cheese And knead to combine it with the dough. Place in an oiled bread pan, Press with your finger tips and leave it rise until double in bulk. In the meantime preheat oven 180*C. Baste cheese bread with egg beaten with a little olive oil and bake in moderate heat for about an hour. Chicken with Parsley in Egg-Lemon Sauce 1 medium-size chicken 1 kg parsley 5-6 tbsps olive oil 5-6 spring onions coarsely chopped Salt, pepper 2 eggs juice of 2 lemons Wash parsley and chop it coarsely. Wash chicken and cut into medium pieces. Heat olive oil in a saucepan and brown onion lightly. Add chicken and brown on all sides for 6-7 minutes. Put in parsley along with 3 cups water and cook for about one hour. When the food is ready, season with salt and pepper and prepare the egg and lemon sauce (avgolemono): Beat the eggs (first the withes and then the yolks) with lemon juice until frothy. Add a few ladles of the liquid from the pot, beating constantly until the egg and lemon mixture is warm. Remove pot from heat; pour in the egg mix the egg-lemon mixture with the food. This recipe is also made with dill in place of parsley. Garlic and Potato Dip with Walnuts or Almonds (Skordalia) 1 kg potatoes 6-8 cloves finely chopped garlic 1/2 teaspoon salt 1/2 cup olive oil 4 tbsps lemon juice or vinegar 150 grams roughly ground walnuts or almonds Boil potatoes and before they go entirely cold, peel and put them in a blender along with garlic, salt, olive oil and lemon juice or vinegar. At the end, add walnuts or almonds until the mixture becomes creamy. If skordalia is too thick stock from the fish that it usually accompanies can be added. This puree also goes well with fried vegetables. Garlic, Cucumber and Yoghurt Dip (Tzatziki) 1/2 kg strain yoghurt 2 large cucumbers 3 cloves garlic 1/2 teaspoon salt 4-5 tbsps olive oil 2 tbsps vinegar 1 tbsp finely chopped mint or dill (optional) Peel and grate cucumbers, squeeze as hard as possible to remove water completely. Mash the garlic with salt in mortar. In a medium-size bowl, mix yoghurt with cucumber and garlic. Slowly add vinegar and olive oil and combine well. Finally add mint or parley. Refrigerate until ready to use.