Red easter eggs - (Kokkina paschalina avga) INGREDIENTS

Uncooked eggs Water 3/4 cup Vinegar Red food dye or coloring Vegetable oil

A few cotton balls METHOD Carefully wash and dry each egg. Set a large pot of water to boil. Add a red dye or food coloring and 3/4 cup of vinegar to the water, and boil for a few minutes. Slowly lower the eggs into the pot, and when the water comes to a boil, lower the heat. Let eggs simmer for 15 min., then remove them carefully from the pot. If you plan to cook more eggs, add an additional 2 tbs. vinegar to the water. Wipe cooked eggs with an oil-soaked cotton ball, then wipe each egg with a clean dry cloth. Place on a platter. Serve cold. Easter Midnight Soup - (Magiritsa) INGREDIENTS a lamb's liver, heart, lights and intestines juice of 3 lemons salt 6 spring onions, trimmed, rinsed and finely sliced 25 gr. butter 2 cos lettuces, trimmed, shredded and rinsed carefully (use only their young leaves and hearts) about a teacupful of fresh dill or fennel, rinsed and finely chopped, or parsley 1.2 lt hot water salt and black pepper 60 gr. rice

AvgolemonoSauce

2 eggs

juice of 2 lemons METHOD Rinse all the meat. Turn the intestines inside out with the help of a thin stick and rinse them thoroughly. Rub them with salt and lemon juice and rinse them again. Cube them into small portions. In a large saucepan, sautee the onions in the butter, until they start to change colour. Add the chopped intestines, liver, lights and heart, fry together for a few minutes, stirring. Add the shredded lettuces and all the fresh herbs and sautee for a few more minutes. Add the hot water, and seasoning, cover and cook for 30 minutes. Then add the rice and cook for a further 10 minutes. Remove from the heat and let it stand for 10 minutes, before proceeding with the avgolemono sauce. Add the Avgolemono Sauce to the soup, stirring. Return to a very gentle heat for 2 minutes, stirring at the same time. It should be by now a quite a thick soup.

Tsoureki (Greek Easter Sweet Bread)

2 cups milk 2 (1/4 ounce) envelopes active dry yeast 8 -9 cups bread flour 1 3/4 cups sugar 1 cup almonds , very finely chopped (optional) 1 teaspoon salt 1 orange, zest of , grated 2 teaspoons finely ground anise seed or 1 tablespoon mahlepi 1 teaspoon ground masticha (optional) 1/4 cup butter , melted 5 eggs , very well beaten

Glaze

1 egg yolk 2 -3 tablespoons milk

1/2 cup slivered almond Directions:

Warm two cups of milk and place in a large bowl. Add the yeast, one cup of the flour, and 1/4 cup of the sugar. Cover and proof for one hour. In a large bowl, combine seven cups of flour, the ground almonds, salt, remaining sugar, orange rind, aniseed or mahlepi and masticha (if using). Make a well in the center. Add the yeast mixture, melted butter and eggs. Work from the center outwards, bringing flour into the well, stirring the mixture until a dough begins to form. Dust a worksurface with a little of the remaining flour and knead, adding more flour if necessary, until the dough is smooth and doesn't stick to your hands, about 12 minutes. Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about two hours. Punch down dough. Divide into six small balls and roll each into strips 12-15 inches long, and abut 2 inches in diameter. Lay three strips side by side, pinching together at one end, and braid. Pinch together at the other end to hold the loaf intact. Optional: At this point you can press two red-dyed eggs between the strips of the braid or just leave the braided loaf plain. Repeat the procedure to make the second loaf. Place the breads on a parchment-lined baking sheet, covered, and let rise for two hours, or until doubled in bulk. While the braids are rising, preheat oven to 360F (180C), placing rack on lower shelf of oven. Beat together the egg yolk and remaining milk. Brush over tsoureki loaves and sprinkle with slivered almonds.

Bake for about 40-45 minutes, or until golden brown. I check my breads after about 15 minutes as they do tend to colour quickly and drape them with aluminum foil to prevent excess browning. The bread should sound hollow when tapped on the bottom. Remove and cool on racks.