Taramosalata – Fish Roe Salad
|Ingredients:2 medium boiled Potatos
4 ounces Fish Roe (Tarama)
1 cup of juice Lemon
2 tablespoons Vinegar
2 tablespoons Water
1 small grated Onion
With electric mixer at medium speed, beat fish roe (tarama) and potatoes until smooth.
Serve “taramosalata” as an appetizer in a salad bowl garnished with olives, capers and parsley.
Scordalia – Garlic Sauce
|Ingredients:6 to 8 cloves Garlic
1 teaspoon Salt
2 cups or 2 mashed potatoes Breadcrumbs
1/2 cup Olive Oil
1/4 cup Vinegar
Clean and crush garlic with salt in a mortar.
With Nuts: Pound with the garlic 1/2 cup blanched and ground almonds or walnuts.
Blender garlic Sauce: In an electric blender, put 3 to 4 cloves of garlic, 1/2 teaspoon salt, 2 or 3 tablespoons wine vinegar, 1 cup soft breadcrumbs, 1/2 cup water and 5 tablespoons olive oil.
Saltsa Tomata – Tomato Sauce
|Ingredients:1/2 cup Olive Oil
2 cloves chopped Garlic
2 lbs. fresh, peeled and sliced Tomatoes
1 1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Sugar
1/4 teaspoon dried (optional) Basil
Heat the oil in a saucepan; add garlic and 3 tablespoons parseley and cook slowly for 3 minutes.
Saltsa Tomata Me Kima – Tomatoe Meat Sauce
|Ingredients:Butter or 1/2 cup Olive Oil
1 small finely chopped Onion
1 clove crushed Garlic
1 lb. Ground Beef
1/2 cup Red Wine
1 can Tomatoes
Heat butter or oil in frying pan.
Salta Bechamel – Bechamel or White Sauce (Krema)
|Ingredients:4 tablespoons Butter
6 tablespoons Flour
1 teaspoon Salt
1/4 teaspoon pepper Pepper
(Optional) Dash of Nutmeg
2 cups Milk
Melt butter over a low heat; add flour, salt, pepper and nutmeg; stir until well blended.
With Eggs: When sauce is thick, remove from heat and gradually add 2 eggs, slightly beaten, stirring constantly.