Ladolemono (Olive Oil and Lemon Juice)

Ladolemono, with its one-to-one acid-to-oil ratio (as opposed to the usual one-to-three), is a classic Greek vinaigrette for grilled fish, octopus, shrimp or squid.

Ingredients

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
salt and dried oregano

Whisk together lemon juice and extra-virgin olive oil. Whisk in kosher salt and dried oregano to taste.

Cake with Olive Oil

3 large eggs
1/2 cup granulated sugar
2/3 cup whole milk
1/3 cup good-quality extra-virgin olive oil
2 1/2 cups cake flour
1/2 teaspoon baking soda
3 Pinch of vanilla

In a large bowl, whisk together the eggs and granulated sugar until well blended
Add the measured olive oil slowly
Add the milk
In another bowl, stir together the measured flour, baking soda, and vanilla
Add the flour mixture slowly into the large bowl (the first bowl)
pour olive oil into the cake pan
Pour the batter into the prepared cake pan

Bake for 45 minutes on 180 C (350 F)

Spaghetti with raw tomato sauce and Olive Oil

For 4 people

5 tomatoes, without the seeds, chopped
1 clove garlic, crushed
a handful of basil leaves, cut into pieces
4 tablespoons extra virgin olive oil
ground black pepper
salt
500 g. spaghetti # 6
Parmesan cheese, freshly grated, to serve

Implementation

Put the tomatoes, garlic, basil, olive oil, pepper and salt in a large bowl and mix.
boil the pasta. Drain well, pure it with 5 tablespoons olive oil.
Serve the dishes with the sauce and parmesan.

Tsakamatras

Old recipe from Amfissa – Delphi

Materials

• 1 kilo lamb or goat
• 3 cloves garlic, finely chopped
• ¾ cup of olive oil
• 1 lemon (juice)
• 2 eggs
• salt and freshly ground pepper
• oregano

Cooked in 2 versions:

1. Wash the meat and cut into very small portions 20-30 g.
Put in a saucepan heat the oil and sauté the meat a bit more than normal.
Add water to cover the meat. Put the garlic, oregano, salt and pepper.
Half-cover the pot and cook over low heat for about 20 minutes until the liquid becomes porridge. Finally add the lemon and serve.

2. Alternatively stir 2 eggs with lemon in a separate bowl (don’t add lemon on the previous step). Add slowly 5-6 spoons of the porridge in the eggs and lemon mixture.
This procedure is called “avgolemono” in Greek kichen. When the “avgolemono” is warm enough from the porridge flood it into the pot and serve.

Flat beans in Olive Oil

Materials for 4 people

1 pound fresh trimmed green flat beans or ready-frozen
2 medium potatoes, peeled and cut into thick slices or cubes
1 medium onion, chopped
2 cloves garlic, peeled
1½ tomato
½ cup extra virgin olive oil
1 bunch parsley, chopped
½ tsp. teaspoon sugar
Salt Pepper

Procedure

Rub the tomato in the coarse side of the grater and cut garlic into slices.

In a pot, put the onion and garlic together with a little water until no water is left. When the liquid has evaporated add the olive oil and sauté for 2 minutes.

Pour the beans into the pot and stir until they are covered by the olive oil. Add half a cup of water, cover the pot and simmer until green beans are wilted.

Add the potatoes, half the parsley, tomato, sugar, salt, pepper, a little more water and stir. Cover partly the pot and let simmer until left with the oil. Add salt and pepper if necessary. Some additional water might be needed, until the green beans are roasted left with some sauce and bit of olive oil. Sprinkle with a little more parsley and serve the food.