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Taramosalata (Fish roe salad - meze)

  Photo taken from Athinorama Umami Taramosalata There are also the Greek classics, think something like a dip but instead of using nachos or vegetables to eat them we use bread. Taramosalata is one of those dishes.   It is roe fish blended into a creamy pink dip of pureed potatoes with parsley, lemon juice, and finely chopped onion (optional).   In meze, this is one of the first dishes that it is served.   In taverns, they always bring it along with salad, tzatziki, and tahini.   We will talk about the last two later.   Well, let’s see our recipe…   Ingredients 2 kg tarama (fish roe). 1 large potato or two small ones 450gr of Greek bread 1 tsp of shredded and dried onion 1 cup olive oil The juice of one lemon (medium size) Tarama is the hardest ingredient to find, so it is a good idea to look at groceries that import Mediterranean food. It is usually sold in larger jars, but you can store the remainder in the freezer for months. Peel the potatoes and cut t

Lava Cake with Vanilla Ice Cream

Lava Cake with Vanilla Ice Cream

250gr salted butter
200gr semi-sweet chocolate 
2 large eggs
2 egg yolks
1/4 cup of brown sugar
Pinch of cayenne pepper
3 tablespoons all-purpose flour

 Preparation Method
1. Preheat the oven to 230ºC.

2. Butter and lightly flour with unsweet cocoa 6 ramekins.

3. Tap out the excess cocoa and set the ramekins on a baking sheet.

4. In a double boiler, over simmering water (or in the microwave), melt butter with chocolate and set aside.

5. In a bowl, beat the eggs, the egg yolks, and brown sugar until thickened and pale (like a cream texture).

6. Gently, with a wooden spoon, whisk in the chocolate mixture.
7. Finally, gently mix in the flour.

8. Pour the batter into the prepared ramekins and bake for 12-13 minutes (or until the sides of the cakes are firm but the centers are still soft).

9. Let the cakes cool in the ramekins for a couple of minutes.

10. Cover each with an inverted dessert plate and turn each one over.

11. Let stand for 15 seconds and then unmold.

12. Serve hot with vanilla ice cream and melted chocolate.


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