Saturday, 10 August 2013

Eggs, eggs and more eggs!!!

As mentioned in my previous entry there is an abundance of staple summer vegetables at the moment.  Either at the “laiki” (farmers market) or organic home grown…  There are multitudes of recipes that one can cook at a moments notice with only a couple of other items found in the pantry.

One of these is strapatsada (scrambled eggs with tomato)  or alternatively a ragout of vegetables with eggs poached in the sauce.  I’ll give you the recipe for both.  One looks no so appealing to the eye but really yummy and the other very similar to the Israeli shakshuka.  Well probably the same… That’s the funny thing about living in these countries using the same ingredients…It is all the same with a little  bit of a variation and the country which promotes the dish in the best way takes the prize of claiming it as their own… A little bit like our Pavlova. Yes it’s an Aussie invention and not a New Zealand one!!!

I was watching a cooking show yesterday with a greek chef who has worked and owned restaurants abroad.   He was cooking a greek pasta dish and has obviously studied the history of various cuisines.

I feel like a character out of My Big Fat Greek Wedding writing this but he said that in ancient Greece they used to eat a pasta call makaria..This is where the word macaroni comes from.  They also cooked a flat bread, and still do, called lagana… You guessed it lasagne…From my research over the years in ancient greek cuisine they also added toppings to this bread..  Maybe pizza was ours!  I told you it all comes down to marketing!!! One thing, which in my opinion,  the Greeks don’t excel in when it comes to traditional cuisine.  We all associate Greek food as meat platters, seafood platters etc…That’s a greek bbq!  Firstly greeks  strictly followed their religious practices. No meat on certain days (most days!)  The traditional greek diet consisted of vegetables, grains, legumes and fish. 

Anyway, I digress, that is an entirely different post…one which will touch on the fact that modern Greek and Turkish cuisine is based on the cuisine of Byzantium.  (as well as Middle East) If I go on I will not stop.. All I’m going to say is hats off to the Turks for their amazing cuisine and marketing!

In regards to Greek cuisine in Australia thank God for the likes of George Calombaris and restaurants like Philhellene in Melbourne!!!!


2-4 ripe tomatoes  processed
1/2 cup chopped onion
2 small chopped capsicums (optional)
1/4 cup olive oil
Freshly ground black pepper
2 cloves garlic, grated or minced (optional)
1 tsp. sugar (use only if needed)
3 - 4 eggs
1/2 cup crumbled feta (optional)
1 Tbsp. minced fresh mint (or oregano, dill, basil, or parsley) (optional)

Start with making the sauce by sautéing the onion, garlic and peppers.  Add the tomato and cook down till all vegetables are very soft.  Add a little water if required. Add the herbs and cheese, stir and when all the water has evaportated add the eggs and mix to scramble.  Serve with crusty bread.  Fantastic eaten at room temperature!

Christo’s  Avga matia me saltsa tomata ( Chris's Fried eggs with tomato)

2-4 large ripe tomatoes skinned and chopped
1 capsicum chopped
1 hot pepper chopped
rocket (or whatever other green you like!)
olive oil (about 1/2 cup)
salt pepper
4-6 eggs

Saute the capsicum, pepper for a couple of minutes in the oil and add the tomatoes.  Cook down for about 10 minutes, add the rocket until wilted and season the sauce.  Carefully break open the eggs and place neatly in the frypan.  Cook the eggs to your preference.  To speed up the egg cooking process add a lid to the frypan.  Runny is best!!!  Fast food at its best!

Always start off with fresh ingredients

 .....and the results are awesome!

Christos from Santa Rosa Beach Hotel...enjoying his creation..and his wife's yummy summer salads and stuffed peppers with rice and herbs...The ultimate vegetarian meal..I'm a carnivore and I didn't even think of meat!

Evangeline enjoying her literally freshly layed eggs soft boiled with soldiers!

and of course my favourite breakfast..enjoyed here with some lemonates olives, greek loukaniko (sausage), fresh tomato and a visinada (sour cherry juice) 


signing off from sunny Alexandroupolis 
xxxx Carol

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