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blopez34

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Cabbage salad is super easy...it's really just cabbage, olive oil, vinegar (if you like it but I don't), lemon, salt, pepper, and oregano! These simple flavorous are just undefeated and if you can get fresh cabbage...even better.

greek-cabbage-salad-720x480.jpg
 
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We put orange slices in our salad
 
Cabbage salad is super easy...it's really just cabbage, olive oil, vinegar (if you like it but I don't), lemon, salt, pepper, and oregano! These simple flavorous are just undefeated and if you can get fresh cabbage...even better.

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We don't get the Greek vinegar which we used to get in Mykonos where we used to live....so I use the Apple cider vinegar from USA... just a dash....and I also lime....and olive oil etc.......I sometimes mix red cabbage as well... We have very good quality vegetables here grown under strict Royal projects organic farming guidance....lakhano maruli......💕👋 Kalley Mera from Thailand and monsoons beginning..
 
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We don't get the Greek vinegar which we used to get in Mykonos where we used to live....so I use the Apple cider vinegar from USA... just a dash....and I also lime....and olive oil etc.......I sometimes mix red cabbage as well... We have very good quality vegetables here grown under strict Royal projects organic farming guidance....lakhano maruli......💕👋 Kalley Mera from Thailand and monsoons beginning..
I like to add Mirin sometimes for a different flavour!! It tastes really good with some sesame seeds as well
 
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I rember my mother making this all the time. We do now too. We cut the cabbage as thinly as possible. For seasoning we use olive oil, lemon and salt. That's it. Good thing to do is to blend all the ingredients into the cabbage with a fork or your hands.
 
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I rember my mother making this all the time. We do now too. We cut the cabbage as thinly as possible. For seasoning we use olive oil, lemon and salt. That's it. Good thing to do is to blend all the ingredients into the cabbage with a fork or your hands.
I use a mandolin to slice my cabbage super thin
 
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I make mine with cabbage and latholemono. I have never liked the flavor of vinegar on cabbage or any other vegetable in that family, like broccoli and cauliflower. I am 100% a lemon person with these vegetables. Here's a simple recipe for latholemono:

 

Learning about Greek food and wine pairing

I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:
  1. Assyrtiko: Known for its crisp acidity and citrus notes, which dishes would best highlight Assyrtiko's characteristics?
  2. Agiorgitiko: Often described as smooth and velvety, what kinds of meals would complement this type of red wine?
  3. Xinomavro: With its robust tannins and complex flavor profile, what are the best food pairings to balance its intensity?
  4. Retsina: Given its unique pine resin flavor, are there particular foods that match well with this traditional wine?
Additionally, I'm curious if there are any general rules of thumb when it comes to pairing Greek wines with dishes from other culinary traditions outside of Greek cuisine.

Thank you!

Drinking Olive Oil: Health and Beauty Elixir or Celebrity Fad?

This will I hope generate a healthy discussion amongst the readership here!I have been drinking Pure Olive oil 0.3% Acidity (Not cheap!) for many years, not everyday as I alternate with Pure Organic Sesame oil and Organic first pressed Coconut oil as well....and I also forget to be honest even when all the bottles are staring at me!!😁😁... Since there are many members here I am interested to hear how many drink olive oil and the benefits to their wellbeing?!.... Kalley Mera from Thailand and a heatwave no one can imagine for 5 months without a drop of rain!
https://greekreporter.com/2024/05/0...Reporter+Daily+News+Simple&utm_term=Read+More

Creative ideas for Easter lamb leftovers?

We cooked too much Easter lamb than we needed and have a ton leftover. I am sure I am not the only one! I am brainstorming ways to use the leftovers. Do you guys have anything to add?

1. Gyros with lamb (Tzatziki and all the trimmings!)
2. Lamb sandwiches
3. Stir fries
4. Lamb in rice and tomato sauce
5. Wraps
6. Omelets and scrambles (think steak and eggs, but with Greek flavors and of course lamb instead of steak)

grilled-lamb-chops.jpg

Cumin in Greek Cooking?

When I was in Greece, I bumped into a "spanakopita" in like a turnover style dough. It didn't have cheese and was spiced with cumin. I hadn't realized people use Cumin in Greece until I tasted it in this dish. I was kind of confused.

Do people actually use cumin in Greek cooking? None of the old recipes I have mention it. Could it be a more modern influence?

Greek Marinated Olives Recipe

I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.
  • 2 cups mixed Greek olives (such as Kalamata, green, or black)
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
  1. Prepare the olives: Rinse the olives under cold water to remove excess brine. If the olives are very salty, you can soak them in cold water for about 30 minutes, then drain.
  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
  3. Marinate: Cover the bowl with plastic wrap or transfer the olives and marinade to a sealable container. Let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
  4. Serve: Before serving, let the olives come to room temperature to allow the flavors to fully develop. Optionally, garnish with lemon zest and fresh herbs for extra freshness and aroma.
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