shepherds pie

Kotosoupa Avgholemono Recipe (Egg-lemon Chicken Soup)


6 cups chicken broth
6 Tbsp. rice or orzo
3 eggs
juice of 1 large lemon (or more)


Bring broth to boil and add rice or orzo. Cover and cook for 20 minutes (rice) or 10 minutes (orzo). While the rice cooks, lightly beat the eggs and the lemon juice together. Remove the broth from heat. Slowly mix
about one cup of the hot broth into egg-lemon mixture. Add to the soup gradually while stirring. Serves six.

Tortilla De Patatas

The tortilla is a way of life in Spain (and worth it!)


For 4 to 6 persons:
1 cup olive oil,
four large potatoes (peel and cut in circles about 2mm thick;
salt to taste;
one large onion, thinly sliced;
four large eggs.

Some people add thin slices of red pepper together with the onion.


Heat the oil in a 9-inch skillet, add potatos, one slice at a time so that they don’t stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn ocasionally until potatoes are tender, but NOT brown. They must be loose, not “in a cake”. Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsps of the oil in large skillet. Add potates-egg mixture, spreading quickly.Lower the heat to medium-high.Shake pan to prevet sticking (crucial step!!) When potatoes start to brown, put a plate on skillet and turn around, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking.

Paella Recipe

(serves 6)


1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional — saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
1/2 lb – 1 lb shrimp, leave shell on
1 lb scallops


Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.

Bliny (Russian Pancakes)


1 kg flour
2 tbl sps sugar
4 to 5 cupsful milk
1+1/2 t sps salt
3 tbl sps butter
40 g yeast
2 eggs


Make the sponge by dissolving the yeast in 2 cupsful of warm water and adding 500 g flour. Mix until smooth, cover with a cloth and set aside in a warm place for about an hour, or until the batter becomes bubbly. Add the salt, sugar, egg yolks, melted butter and mix thoroughly. Gradually add the rest of the flour and beat until smooth. Add the warm milk gradually, cup by cup and mix the batter thoroughly. Cover with a cloth and set aside in a warm place to rise. After the batter rises, beat until it settles and then stir in beaten egg whites. As soon as the batter rises, cook the pancakes on a hot griddle. The batter should rise no less than 3 times.

Souvlaki (Grilled Skewered Lamb)

1 leg of lamb, boned
salt and pepper
1/2 cup olive oil
4 Tbsp. lemon juice

Cut lamb into cubes (I would suggest a less expensive cut of lamb than leg, but make sure it’s a good cut) and thread on metal skewers. Marinate in olive oil, lemon juice, herb mixture about one hour to overnight. Grill meet over glowing coals, turning once, until done (roughly about 10 minutes per side, but could be less).