Harissa Prawns, Beans & Vegetables Bruschetta

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Sometimes we are inspired to cook something even under the most normal circumstances!  Yesterday my mother was cooking Fasoulada and just before she added the tomatoes (which was the 6th procedure on the Fasoulada recipe) I appropriated a ladled full of cooked white beans. On the recipe that follows I use canned white beans as it would be easier for most people to find this ingredient although if you follow the Fasoulada recipe they are quite easy to make.

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I had once seen a dish with prawns and beans and wanted to do something similar. wondering what else I should put into the dish I immediately thought of northern Greece’s crimson king: the sweet, red Florina pepper. Quickly the other vegetable ingredients came to mind like onions, cauliflower and zucchini/courgette.

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I incorporated these vegetables as I had them on hand, but I might have used others if I had them such as a fennel bulb, snap peas, broccoli or fresh mushrooms. I wanted it to create this dish more as an appetizer rather than a main course and definitely I wanted it to be a very light dish. I only decided on using Harissa paste towards the end of my stir frying. Harissa paste, a spicy North African chile paste, is available even in Corfu but it seems quite easy to make from scratch.  This is readily available in most countries.

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I finished the dish on a bed of garlic bread fried on an iron skillet.

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Alternatively, it can made into a main meal which you could serve with rice, noodles or something a bit more exotic like couscous.

Harissa Prawns, Beans & Vegetables Bruschetta

Ingredients:

2-3 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 tablespoon lemon juice
5-6 garlic cloves, sliced
10-12 medium prawns, peeled, deveined
1 15-ounce cans white beans (such as cannellini), rinsed, drained
1 small onion, sliced thickly
2 red peppers of Florina, sliced thickly
1 zucchini/courgette, thinly sliced on the diagonal and halved
1 small head cauliflower, cut into florets, (using only a quarter of it)
2–3 tablespoons harissa paste
Sea salt, freshly ground pepper
3  tablespoons chopped flat-leaf parsley
Grilled garlic bread

Preparation:

1. In a non-metallic bowl, combine prawns, lemon juice, one teaspoon of Harissa. Marinate for 30 minutes to an hour.

2. Break up the cauliflower into large florets, then, using your hands, break into very small florets. Blanch cauliflower for 2 minutes in hot water.

3. Heat 1 tablespoon olive oil and butter in a wok or large cast-iron skillet over medium heat. Once slightly smoking add sliced garlic and cook for 1 minute, add marinated prawns. Cook prawns 3-5 minutes, turning, until they change color and are cooked through. Remove prawns and set aside.

4. In the same skillet over medium-high to high heat. Add the oil, then the onions, red peppers and courgette slices for 2-3 minutes. Stir the cauliflower around the pan, allowing it to get very brown in some areas. Add cooked cannellini beans.

5. Add the 1-2 tablespoons of harissa and toss prawn and vegetable mixture well in in the wok. Cook for 3 minutes, add parsley and then turn heat to low. Season with salt and pepper.

6. Fry sliced wholewheat bread on iron skillet or just fry in toaster, rub clove of garlic on one side.

7. For each serving, place garlic bread flat on plate and top with harissa prawn mixture and sprinkle with 1 tablespoon parsley.

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Theodora’s Greek Bean Soup (Fasoulada)

As far as Greek dishes go, Fasoulada, may be one of the most underrated dishes amongst tourists coming to Greece.  Most Greeks when asked the question of which dish represents the country most, would more than likely give the title of Fasoulada as the National Dish of GreeceThis most ancient Greek soup dates back to the time of antiquity where the Ancient Greeks would spend a whole day to celebrating the mighty Fasoulada!  This dish must have saved Greece during World War II as it became the staple diet during the war.  I joke with people in saying that the Germans did not like beans or else they would have stolen them as they did most other foodstuff.

Theodora’s Greek Bean Soup

Theodora’s Greek Bean Soup (Fasoulada)

Fasolada is primarily made with dried navy or white haricot beans.  Its nutritional attributes cannot be overlooked as it contains protein, iron, fibre, magnesium and potassium.  Other ingredients include carrots, celery, onion, tomato paste and olive oil.  The soup adheres to the Mediterranean diet with its legumes and vegetables, rich in antioxidants.

Looking on-line at other people’s contributions to the Greek Bean Soup (Fasoulada),  I noticed that many dishes do not resemble the way most Greeks would cook it.  Many added more vegetables than normal or more tomatoes since the Fasoulada looked too red in color.  I’m quite sure that these dishes tasted just fine and I’m not saying the Fasoulada in these other recipes is wrong (though, I would say the recipes are more a Greek-Style Fasoulada) where as this version here is a more traditional version or should I say Theadora’s Fasoulada. Notice that there is no garlic in this version.  Theodora says that garlic is added only to Fakes (Greek Lentil Soup).   I also like to add a few drops of Tabasco just before I eat it as I like it a bit spicy!

INGREDIENTS

  • 1 1/2 cups white beans (may also use navy beans or white haricot beans)
  • 6 cups water
  • 2 carrots, peeled and sliced finely
  • 1 medium onion, chopped
  • 1 stalks celery, strings removed, and sliced
  • 1 pinch red pepper flakes (optional)
  • 1/2 Tbsp tomato paste (Again, my mother does not use tomatoes in a can or fresh as they may make the soup bitter and the beans hard.)
  • 1 teaspoon mild paprika
  • 1 vegetable stock
  • ¼ cup olive oil
  • salt and pepper to taste

PROCEDURE

  1. Soak the beans in water overnight; strain the water, rinse beans and place them in a pot with new water. (I think the soup tastes much better with fresh beans rather than canned beans).
  2. Bring to boil over high heat for 10 minutes.
  3. Drain beans in a strainer and return to pot. Add 6 cups water. (This is done to make the soup light on the stomach).
  4. Bring to boil for 15 minutes.
  5. Add carrots, onion, celery and red pepper flakes.
  6. Simmer for 1 hour or less until beans are soft and tender. (The time is arbitrary as beans tend to vary according to water softness and even altitude).  Add more water if needed.
  7. Towards the end, add vegetable stock, tomato paste, olive oil, mild paprika and pepper to taste.
  8. Add salt last if needed as the vegetable stock may have enough.  (Do not add salt or tomatoes until the beans are cooked or they will go hard if you do).
  9. Serve with hearty crusted bread, Kalamata olives, spring onions, and white Taramosalata.

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My mum’s Giouvetsi (Γιουβέτσι)

This is one of Greece’s most popular ‘Sunday roast’ and restaurant lamb dishes and yet many tourists that visit Greece each year don’t even know about it.  It is often on the menu in truly authentic Greek tavernas, but with the coming of mass tourism in Greece in the 1960’s, it’s now by passed by dishes such as Stifado and Kleftiko.  The dish is called Giouvetsi (Γιουβέτσι) and it conjures to me fond and cherished memories, as with most Greeks, of my mother doing it for the Sunday table.  Incidentally, I had this dish on our hotel menu for 2 years but sadly it was not moving, so I decided to take it off.

Giouvetsi (Γιουβέτσι) with shaved cheese - nothing better!

Giouvetsi (Γιουβέτσι) with shaved Kefalograviera cheese and orzo pasta (kritharaki) – one of last summer’s special dishes!

This dish is traditionally cooked in a clay earthenware casserole pot, a γάστρα (gastra) in Greek, which creates the distinct taste and nutritional value of food cooked in them.  For generations mothers used to wake up early on Sunday, the day of rest for most, to prepare this dish and take it to the baker where they would give him their ‘gastra’ to bake after he finished baking the bread, using the remains of their hot wood-burning brick oven.  In my mothers island of Ereikousa, they did not have a baker but each household had a brick oven in which they would take turns to bake the bread for that day.  In this way, the women would not need to heat their oven every day but only when it was their turn so that on each designated day the women would take their bread to the oven that was working.  After the bread was baked, they would put the ‘gastra’ in the oven and leave it cooking slowly until it was ready to have their lunchtime meal.

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Simmer the lamb shanks until they are tender in stainless steel pot, then bake them in a clay pot.

There is normally one pasta used for this dish,  it is orzo pasta (or in Greek ‘κριθαράκι – kritharaki’).  This rice shape pasta is traditional for Giouvetsi and many a people have confused it for rice but this time my mother used another Greek pasta called ‘κοφτό – kofto’ which is similar to the Italian pasta Ditalini.  She prefers this pasta since you use less of it and it absorbs more of the luscious sauce.  Most people can name quite a few Italian types of pasta but the Greeks have their own types which they use for their dishes and few people realize how many different Greek dishes are made with pasta. On the island of Corfu since it was under Venetian rule rather than under the Ottomans, pasta was often used, which is why we have many pasta dishes.  No one really knows where pasta originates but I would not be too surprised if the ancient Greeks had something to do with it!

After baking in the clay pot (gastra) for 40 minutes!

After baking in the clay pot (gastra) for 40 minutes!

Even though there are many British people who love pasta, I don’t think it is as popular as the mighty potato! This past summer, a person who stayed with us and loved the hotel, on a Tripadvisor review he wrote, ‘only complaint… there was quite a lot of pasta dishes’!   Which reminds me of the Spaghetti Harvest – April Fool’s Day Hoax in 1957 which generated an enormous response. Hundreds of people phoned the BBC wanting to know how they could grow their own spaghetti tree!

Giouvetsi (Γιουβέτσι)

INGREDIENTS:

  • 3  lamb shanks
  • Extra Virgin Greek olive oil
  • 2 medium onions, finely chopped
  • 4 garlic cloves
  • 1 glass of white wine
  • 1 kg  chopped (puree) tomatoes
  • 1 tablespoon of tomato paste
  • 1 cup chicken stock (optional)
  • 3 cups of water
  • 2 cinnamon sticks
  • 2 bay leaves
  • 4-5 whole cloves
  • 4-5 whole allspice
  • 1 teaspoon sweet paprika
  • 1 teaspoon of freshly ground pepper
  • 500 grams of Ditalini (κοφτό) or orzo pasta (κριθαράκι)

INSTRUCTIONS:

  1. Warm the olive oil in a deep casserole and brown the lamb shanks on all sides.
  2. Add the onion, garlic and leave until they are translucent.
  3. Pour the wine in and wait for 5 to 10 minutes with lid on.
  4. Add the chopped tomatoes which my mother has blended in a food processor, tomato paste, stock and the water (until it covers the lamb).
  5. Add cinnamon sticks, bay leaves, whole cloves, whole allspice, freshly ground pepper and sweet paprika.
  6. Put the lid on and let simmer for 1h to 1 1/2h until the lamb shanks becomes tender. Replenish with water if it needs it.  Season with salt towards the end.
  7. Boil pasta for 2 minutes, drain and get it coated with a little olive oil. This is for it not to stick to each other.
  8. Add the cooked lamb shanks in the clay pot.
  9. Add pasta and pour the sauce over lamb and pasta.  This should cover the pasta, add water if not.
  10. Bake in preheated oven at 170ºC for 40 minutes until the pasta is cooked and there’s still some liquid sauce.
  11. Add plenty of cheese and serve.

My Small Slim English Wedding

This summer we did something that we had not done before, ever…..

Paul and Stevie's arrival at the Nafsika.

Paul and Stevie’s arrival at the Nafsika.

we catered for a small English wedding!  Here at the Hotel Nafsika we have catered for weddings before but they were Big, Fat and Greek!  So when Paul and Stevie first mentioned that they wanted to have their wedding at the Hotel Nafsika, I was really honoured that they would entrusted me and all at the Nafsika with this task.  I have known Paul and his family for the longest of time.  Paul was a youngster when he and his parents, Craig and Sandra first started coming here in the 1980’s along with his other siblings.  When he was older he would visit Corfu by himself and later with Stevie, the love of his life, and wherever he stayed on the island he would always come to say Hello! to us here in Agios Stefanos Beach where ever he might be staying on the island.  This shows you the type of person he is and his love for the Hotel Nafsika and the village!

Craig, Sandra and family by the pool during the cocktail hour!

Craig, Sandra and family by the pool during the cocktail hour!

Once they have secured the venue, Paul and Stevie needed help with the other wedding arrangements, so I sent them the San Stefanos Travel, as they were the wedding experts in the village.  They have done many weddings of this type and I knew that they would arrange everything without hitch!

Sealed with a loving kiss at the end of the ceremony!

Sealed with a loving kiss at the end of the ceremony!

As I said, we have catered for many Greek weddings from our very early years of our existence.  When the hotel was first built-in the late 1970’s my father purposely made the dining room large so that we could cater for weddings.  Only when the guest list began to be 300 and 400 plus people large did we decide to stop doing them.  Other reasons are that most weddings take place in the winter as in the summer it interferes with the running of the restaurant in the hotel and in the winter Agios Stefanos Beach is too cold and unreliable with the weather to guarantee a trouble-free wedding.

Wedding table arrangement!

This traditional centerpiece is simple but classic.

The weather of course can make or break a wedding, not only here in Corfu but anywhere in the world which is why all of the world most take place in June, a nice safe month!  Here we can have them all summer long!  My biggest fear though was having a Maestro, a fierce northerly wind blowing on the day of the wedding.  Not that this wind would have spoilt the wedding but it would not have been ideal.  But the actual wedding day was blessed and perfect in every respect!

The groom giving a speech at the beginning of the festivities!

Paul, the groom giving a speech at the beginning of the festivities!

Having been to an endless amounts of weddings in America I knew how to arrange this one along similar lines. Sandra, Paul’s mother and I were emailing each other all winter long deciding how to organize the reception.  We both agreed on having a cocktail hour beforehand at the Hotel’s pool bar, BarOne, only that we would serve Prosecco with cherries as they were in season instead of cocktails.  Sandra thinking small ordered 10 bottles for their humble group of 19!

The meal would consist of a medley of Greek Mezzes (starters) and a choice of 3 main courses: a fish dish, a chicken dish & a meat dish.  Being our first English wedding and wanting to please my long time friends, I might have gone a bit over board with the starters as I kicked off the wedding banquet with: bruschetta, taramasalata, tzatziki, hummus, ktipiti, meatballs and a few others dishes.  There were so many starters that I had to cancel a few that I have not mentioned as the wedding party were clearly defeated by my onslaught of Greek appetizers.

The main course meals consisted of Fennel Fillet of Sole, Rosemary Chicken, and as Craig and Sandra wished, Spit-Roast Leg of Lamb!

All this was followed by the wedding cake and fruit and of course, Greek dancing!  Sandra wanted to surprise the newlyweds with a live band and even though Paul and Stevie found this out as someone ‘let the cat was out of the bag’ but they took it in true fashion by asking me to teach them a few Greek dances.  The music all evening was all Greek, in fact, very traditional folk music at that, but went like a charm with everyone dancing to it regardless of nationality.  Sandra and I both agreed that the hotel guests should be considered as honoured guests and not be excluded from the festivities so what started out as a small English wedding, it turned out into a Big English Wedding!

During the evening Sandra had given all the guests a Thai Sky/Fire Lantern to let loose into the night sky.  It was very beautiful as it was as quite a few of the lanterns reached the heavens.  Personally, I prefer our old fashioned declaration of setting the wedding in progress by letting off fireworks or even the more traditional Corfiot custom of exploding dynamite!  All serve the same purpose, to announce to the world the joining of 2 people into a sacred bondage.  Needless to say, they did not burn half of Corfu doing it, though it did cross my mind!

What made this wedding so fabulous is that everyone participated in the festivities regardless of any cultural difference, you must remember the band was playing Greek folk music so when I asked them if they knew any modern English songs they told me that they knew how to play ‘O Sole Mio’ so they played it…  and guess what?  Everyone danced to it!

I would like to thank Paul, Stevie, Sandra, and Craig along with the rest of the family guests and honoured guests who all contributed to a magical summer’s evening, enjoyed by everyone!

Greek Lentil Soup (Fakes)

Theodora's Greek Lentil Soup, called Fakes in Greece!

Theodora’s Greek Lentil Soup, called Fakes in Greece!

Lentils have been eaten by mankind (women more than likely planted them, gathered them and cooked them in those early days) for over 10,000 years.  It was a very easy dish to prepare with very few ingredients and of course, it is loaded with protein and iron, so if the men came back from the hunt empty-handed at least they had a warm lentil soup waiting for them that was totally nutritious!  Another very Greek and traditional soup made from legumes is Fasoulada, Greek Bean Soup.

I owe this recipe to my friend Paul!  A very long time ago,  I made him a gift of a few bags of Greek lentils and promised to show how to cook them so it is about time I honored this vow! Greek Lentil Soup is called ‘Fakes’ in Greece, and is a very simple dish to make.  You may see it in other blogs as Faki but that is just one lentil which would make a very watery soup.

Some of the ingredients for Greek Lentil Soup

Some of the ingredients for Greek Lentil Soup

Traditionally this soup does not contain tomatoes as they were brought over to Europe at the time of Columbus, nor were the carrots and celery added, which is more than likely the reason why I did not eat it when I was young however much my mother tried to force it on me and my sister, she did not like them when she was young, as well.  In my village, most people still eat lentils this way! and some children will still say no to them.

Add the first ingredients and bring to boil.

Add the first ingredients and bring to boil.

The recipe below is a fairly modern version of the Greek traditional dish but I adore it non-the-less and I’m happy to say most of my hotel guests adore it as well regardless of whether or not they have tried the soup before.  It’s the kind of soup that you can add things to it and it will still work.  I know some people to have add bacon, chicken or just the broth, or many other types of vegetables and yet the soup is always delicious.

Most Greeks would add a few drops of red wine vinegar when they eat it and eat it with Kalamata Greek olives (Greek olives is a must!) and some fresh onions.  I prefer to add a few drops of Tabasco sauce which is mainly vinegar, plus I love the added kick that it gives to the soup.

Theodora’s Greek Lentil Soup (Fakes)

Ingredients:

1 bag of Greek brown lentils
1 cup chopped onion
2 cloves garlic, peeled and chopped
1 medium carrot, peeled and diced
1 large celery stick, diced
2 bay leaves
2 pinches of Greek oregano
1 tbsp tomato paste
1 cup chopped tomatoes
3 tablespoons olive oil
sea salt
freshly ground black pepper

Directions:

  1. Prepare the lentils: Lentils may contain small rocks and irregular looking beans that you do not want in your soup. To check the lentils, pour them in small batches onto a plate so they are able to spread out. Once you checked all the lentils rinse your lentils to remove any dirt. Throw the lentils into a big soup pot with enough water to cover them over.
  2.  Add the chopped onion & garlic. Dice your carrots and celery and throw them into the pot as well. Add 2 bay leaves and 2 pinches of Greek oregano.  Bring to boil.
  3. Stir in tomato paste and the chopped tomatoes, reduce the heat and simmer for 30 minutes. Add additional water if the soup becomes too thick.
  4. Add olive oil, simmer for 15 minutes or more, until lentils are done.
  5. Serve with some red wine vinegar or Tabasco, fresh onions and black Greek olives.

Braised Quails with Mushrooms

I am always looking at finding new dishes to serve at the Nafsika Taverna. Often the ideas of new dishes come to me when I find new products in shops and I try to create new ways of cooking them and presenting them to my guests. One ingredient that I use are oyster mushrooms which are a fairly new product. Of course most of my ideas go to the sidelines as my guests find them a bit too adventurous.

During the winter some Greek men go hunting for birds as Corfu is a natural stop over for them when birds fly to the warmer climates of Africa. When I was growing up as a kid, my friends would try to catch them using various means such as traps with strings, slingshots (which we would make ourselves). If we could afford them we would use BB guns since normal guns were forbidden to us. In those days before the world of video games we had to amuse ourselves with far healthier pursuits than today. I’m not advocating hunting as most of the time we did not catch anything or at least I did not, but we all had fun in trying.

I was never a very avid bird hunter as it would mean getting up early and as most people know, I am not an early riser but more of a night-bird. I also had a bad experience when I shot a bird with a BB gun when I was young. I shot a bird with a BB gun and it distressed me so much to see it die that I never shot another bird again… ever! But luckily for me all sorts of game birds are sold in shops and thankfully all of them are farmed raised.

Most people here would cook quail by roasting or by barbecuing them. I barbecued them the first time in a teriyaki marinade but found them slightly tough, although I enjoyed them none the less. Last winter I decided to braise them and as I had loads of oyster mushrooms on hand so I combined the two. The results were more than favorable which made me decide to blog the recipe. Last year I had flavored them with some bacon bits but this time I had none so I left them out. I also decided to kick it up a notch by adding the Cajun spices and the hot pepper but not to make the dish hot.

Braised Quails with Mushrooms

Ingredients

4 quails, cleaned and halved
Sea salt and freshly ground black pepper
2 tablespoons butter, plus more if needed
Splash olive oil
1 onion, chopped
10-15 baby (shallots) onions
1 teaspoon green peppercorns
2 red peppers of Florina
2 green peppers
1 spicy hot red pepper (optional)

1 tablespoon all-purpose flour
1 cup white wine
1 cup Chicken stock
1 teaspoon Cajun spices
3/4 pound mushrooms, cleaned and sliced (1/2 button mushrooms, and 1/2 oyster mushroom)
Handful chopped fresh parsley leaves

Directions

Season the quails with salt and pepper. In a heavy casserole, add butter with olive oil , and brown the quails on all sides over medium-high heat.

Quails with mushrooms and vegetables

Clean your Quails, Mushrooms and Vegetables

Add the onions, baby onions, garlic and green peppercorns along with the quails and fry until golden. Stir the flour into the onions, and cook 1 minute. De-glaze the pan with the wine, stirring up the good bits on the bottom of the pan with a wooden spoon. Pour the chicken stock and season with the Cajun spices, cover, and simmer until the quails are just cooked through, about 20 minutes. Add water, if needed so it will not burn.

Sauté quails with onions, garlic and peppercorns.

Sauté the Quails with the Onions, Garlic and Peppercorns.

Simmer slightly with oyster and button mushrooms

Slightly simmer the Oyster & Button mushrooms and Quails

Add red and green peppers plus spicy red pepper. (By adding the spicy red pepper and Cajun spices I want depth to the dish but it should not be a hot dish by any means). Simmer until peppers are soft. When the quails are done, add oyster mushrooms and once they are done, add the button mushrooms along with the parsley leaves. I turn off the heat and let the button mushrooms cook by heat of the pot.

Braised Quails with Wild Mushrooms

Braised Quails with Wild Mushrooms

Enjoy it with a glass of Moschofilero wine and some country crusty bread for sopping up the awesome sauce!

Greek Easter Eggs

A few days before Greek Easter,  my mother would be dyeing eggs red to have them ready for our Easter table.  This would be one of her chores to prepare for our Greek Orthodox Easter celebrations.  This year as I am alone in the house and as I was kindly given some fresh eggs by a neighbour,  I thought I would dye them myself,  I mean,  how hard can it be?

After the midnight resurrection Mass and on Easter Sunday, children and adults would ask the question, “Na tsoungrisoume?” meaning, “Shall we crack them?”.   These freshly boiled and painted eggs which would be laying in a basket from Holy Thursday when they are traditionally made.  Unfortunately, these eggs could not be eaten until after the church service on Saturday night, due to the observation of Lent, and consequently they would be a welcome treat after our fasting.  The ritual would be as follows, one person would hold his egg in a fist with the pointy end exposed while the other taps it while saying the words, “Christós Anésti!” meaning “Christ has arisen!”  The other would reply, “Alithós Anésti!” meaning “Surely he has arisen!”  The same would be done on the other end.  The one who would have his egg whole and not cracked would be assured one year’s worth of good luck!  The other would have a cracked egg and possibly high cholesterol!

The dyeing of the egg red has many symbolic connotations and using the egg as a medium for this symbolism has a history as old as man himself.  The egg represents among other things a rebirth of the earth during springtime just as the resurrection of the Jesus represents the promise of everlasting life.  First used as a religious symbol in Persia in about 500 BC, noblemen would carry painted eggs to celebrate the spring equinox. The deep red color symbolizes the blood of Christ shed on the Holy Cross while the hard shell of the egg symbolizes the tomb of Christ.  Thus cracking it represents his resurrection.

Another reason I was told for the eggs being red when I was young was that when Mary Magdalene visits a Roman emperor and greets him with “Christ has risen”.  The emperor replied that Christ can no more rise again than this egg can turn red.  At that point the egg in his hand turned blood-red.

How to Make Greek Easter Eggs

Although many use red onions to dye the eggs I will cop out for a more easier and reliable method.  The Greek red egg dye can be purchased at any store that sells Greek items.

Things You’ll Need:

  • 1 Packet Greek Red Egg Dye
  • 10- To 12-quart Cooking Pots
  • 8 to 10 quarts water
  • Red wine vinegar

Instructions:

  1. Bring a large saucepan of salted water to the boil over medium heat. Add the eggs and cook, stirring gently with a wooden spoon, for 10 minutes (this will center the egg yolks as they cook). Drain.
  2. Place dye powder and 2 tbsp of the warm water in a large glass bowl and stir until dye dissolves. Add vinegar and the remaining warm water and stir to combine. Add the hard-boiled eggs to the dye mixture and set aside for 3 minutes to soak. Use a slotted spoon to transfer the eggs to a plate and set aside for 40 minutes to dry.
  3. Place a little oil on paper towel and wipe each egg until shiny.