The Greek Food

Tag: eggs

  • Greek Omelette with Feta and Olives

    Greek Omelette with Feta and Olives

    You can use a lot of variations to make an omelette but there is always something special when you add feta cheese on it.

    Ill be honest, i do like a lot to make an omelette with sausages or bacon. Its perfect and they are the best to make this snack really filling for you. However, not everyone likes it the same like so you always need to have some variations ready.

    Feta cheese and tomato are really nice cause they freshen up the taste and they are ideal for you during summer. You can add, various herbs also depending on your preferences but in my opinion nothing can beat oregano in this situation.

    I mean, lets be honest, feta cheese can only be mixed with oregano..

    INGREDIENTS FOR GREEK OMELETTE WITH FETA

    • 3 eggs (one person)
    • 2 tbsp of olive oil
    • Pepper
    • 100gr of Greek Feta Cheese
    • Large hand full of -ideally- sliced kalamata olives. Sliced
    • 1-2 tomatoes chopped
    • Lots of oregano

    HOW TO MAKE GREEK OMELETTE

    1. Add some olive and heat the pan to high. Whisk the eggs in a large bowl with a bit of pepper and salt, if you want but bear in mind that feta is salty.
    2. Throw in the eggs and reduce to medium/low after 2 minutes.When they are still half cooked add the tomato, olives and feta and spread them on top
    3. With a flat cooking utensil, flip half of the omelette on top and continue to cook it like a sandwich. Flip it on more time so it wont be burned from one side only.
    4. Serve it by adding more oregano on top and sprinkle a bit more of olive oil
  • Greek Kagianas – Eggs with tomato and feta

    Greek Kagianas – Eggs with tomato and feta

    The following recipe is a standard dish for any time of the day during summer in Greece. Kagianas (Καγιανάς) is an easy to make dish that takes advantage of the tomatoes that are in season.  Add a little bit of feta and you have yourself a meal!

    (more…)
  • Red Easter Eggs with Onions

    Red Easter Eggs with Onions

    During Easter it is tradition to colour red eggs and eat them after church in Saturday. According to Christian religion is one way to symbolize rebirth. Whatever it may be… Easter eggs are one of my favourite foods during Easter and one that I really enjoy to eat. So much that …sometimes I overdo it with the amount of eggs that I eat.

    In Greece but also many Christian countries, they eat the red eggs after they return from church together with the magiritsa, a traditional easter soup, cooked at that day.

    This year I tried to see how much difficult it would be to paint the eggs using a natural way rather than the new chemical paints that they use. I have to say that I found it rather easy to make the eggs and without a lot of trouble. It was my first time…and quite successful I would say..

    So this one is one easy recipe to paint red Easter eggs using onions. 100% natural…

    Easter red eggs ingredients

    • 12-16 medium eggs
    • 15-20 skins from yellow onions (red would also)
    • Olive oil
    • Some paper

    Method

    1. Start with around 12 medium eggs.
    2. Carefully remove any material from the surface of the eggs.
    3. Make the dye with the onion skins: In a stainless saucepan, place skins of 15 (more or less) yellow onions and 2 tablespoons of white vinegar in 5-6 cups of water and bring to a boil. Lower heat and simmer, for 30 minutes keeping the saucepan covered
    4. Strain dye into a glass bowl, and let cool to room temperature. (Don’t be fooled by the orange color.)
    5. In another stainless saucepan, add the cooled strained dye and eggs at room temperature. The eggs should be in one layer and covered by the dye. Dont put more than 12 every time as it will be really crowded.
    6. Bring to a boil over medium heat. When boiling, reduce heat to low, cover, and simmer.
    7. Dyeing time will be affected by the color of the eggs. Start checking for color at 15 minutes and do not simmer longer than 20 minutes
    8. If eggs are not a red enough color after 20 minutes, leave in the pot and remove from heat. When the pot as cooled enough, place in refrigerator and let sit until desired color is reached.
    9. Remove eggs with a slotted spoon and let them cool on racks.
    10. When they can be handled, coat lightly with olive oil and polish with paper toweling.
    11. Refrigerate until time to use. Happy Easter!
    https://www.instagram.com/p/B_E71I0hNkR/