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.
Add gradually olive oil, lemon juice, vinegar and water to make fluffy, creamy mixture.
Add grated onion if desired.

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.
Add either the mashed potatoes or the breadcrumbs.
Pound well until a smooth paste is obtained.
Add olive oil and and vinegar alternately in very small quantities, stirring the sauce with the pestle.
Or, mash potatoes in electric mixer, add garlic paste and olive oil with the vinegar very slowly until completely absorbed.
Continue to beat until the sauce is stiff enough to hold its shape.
Serve with boiled or fried fish, fried aubergines (eggplant) or zucchini (green squash) and with beetroot salad.
Serves 6.

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.
Blend until garlic sauce is smooth.
If the garlic sauce is thin, add 1 or 2 tablespoons dry breadcrumbs.


Saltsa Tomata – Tomato Sauce

Ingredients:1/2 cup Olive Oil
2 cloves chopped Garlic
chopped Parsley
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.
Add remaining ingredients, cover and cook over a very slow heat for about 45 minutes or until thick.

 tomatoe sauce

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
chopped Parsley


Heat butter or oil in frying pan.
Saute the onion and garlic until soft.
Add meat, salt and pepper and stir for several minutes.
Add wine, tomatoes, and parsley.
Simmer for 1 hour or until sauce has thickened.
Serve with pasta, spaghetti or rice.

 meat sauce

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.
Remove from heat.
Gradually stir in milk and return to heat.
Cook, stirring constantly, until thick and smooth.
Makes 2 cups.

With Eggs: When sauce is thick, remove from heat and gradually add 2 eggs, slightly beaten, stirring constantly.


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