Tag Archives: traditional

Avgolemono (egg and lemono sauce)

Avgolemono is a sauce made with egg and lemon. It is added to soups or casseroles in order to provide body and flavour at the same time. It can miraculously transform a particularly thin soup disguise its flats. Primarily it is added to fish soups, chicken soups and tripe soup, or casseroles like lamb fricassee, lamb with fresh green peas, pork with celery, stuffed courgettes, dolmathes, most of the globe artichoke dishes, etc.

There are various ways of making avgolemono, some adding cornflour to make it thicker, some adding tablespoon of milk to make it whiter.

once you add the avgolemono never let the dish boil.

The easiest and most common method

2 eggs

juice of 1-2 lemons

Beat the eggs with a tablespoon of cold water for 2-3 minutes with a fork, add the lemon juice and beat it together for about 1 minute. Start intruding, slowly, tablespoons of the hot (but not boiling) sauce from the casserole or soup that the avgolemono is intended for, beating at the same time. Once 4-5 tablespoons have been added we assume that the avgolemono has acquired a mild warmth, and we can add it to the saucepan. It should be poured in very slowly, while stirring with a wooden spoon at the same time.

If it is a casserole with fragile contents like artichokes, pour the avgolemono sauce slowly all over and immediately rotate the saucepan and keep the sauce moving for 1-2 minutes. This should always be done away from heat. Return the saucepan on very gentle heat for few seconds, in order to thicken a egg a little. Keep stirring or rotating in the meantime.

A safer version

Separate the eggs and use only the egg yolks. Beat the egg yolk with a tablespoon of water for 1-2 minutes, add the lemon and continue as in the previous basic method. It is in this method that sometimes it is advisable to add an extra yolk if there  is a considerable amount of food that the sauce has to cover. This does not become light and fluffy as the previous one does. It is thicker and creamier.

A complicated version

Separate the eggs and beat the egg whites until they stay in soft peaks. Add the egg yolks and beat to gether for 2 minutes until well amalgamated. Add the lemon juice, beat together a little and start adding tablespoons of the hot sauce or soup as describe in the first method. This method results in the lightest and fluffier appearance and it is preferred for soups as it makes them look frothy. Beating the egg whits first safeguards them also against the heat.


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Posted by on October 27, 2011 in Greek Food, Sauce


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Family Steak and kidney Stewpot

A popular combination which, with the whole potatoes added towards the end. makes a traditional all-in-one dish for cold-weather eating. Serve with wedges of cooked cabbage.

1lb (450g) chuck steak

4 to 6 lambs’ kidneys

1 oz (25g) flour mixed with 2 rounded teaspoons mustard

powder and  2 teaspoons salt

2 oz (50g) margarine or drippling

6oz   (175g) onions, chopped

2 small swedes, quartered

4 small carrots, quartered

1/2 pint (275ml) beef stock

1 heaped tablespoon chopped parsley

4 oz (125g) trimmed mushrooms, sliced

1 lb (450g) potatoes, quartered


Wash and dry steak. Cut into 1 inch (2 1/2cm) cubes. Peel kidneys then halve, core and dice. Toss both steak and kidney in flour mixture until all the pieces are well coated.

Heat margarine or dripping in pan. Add onions. Fry until pale gold. Add beef and kidney cubes. Fry, turning, until well sealed and brown.

Mix in swedes and carrots. Pour stock into pan then add parsley. Bring to boil, stirring. Lower heat and cover. Simmer for 1 1/2 hours or until beef is just tender.

Stir in mushrooms. Arrange potatoes on top of meat mixture. Cover. Continue to cook for a further 20 to 25 minutes or until potatoes are soft.


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Posted by on October 24, 2011 in Beef


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