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mastichas09

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I had this refreshing salad today for lunch with salmon, beets, almonds, whipped cheese, and lemon vinaigrette

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Yea, Greece has some really good salads.
 
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Yea, Greece has some really good salads.
You really can't go wrong when you have fresh fruits and veggies. Nice to see some new options as well, sometimes I get bored of xoriati salata believe it nor not
 

Learning about Greek honey

As part of my Lenten journey, I am replacing sugar with honey whenever I can. Sugar is overdone and feels like an indulgence. I read somewhere that honey is acceptable even during strict fasts, so I thought I'd get to know it a bit more.

Could anyone share insights or personal experiences on:

Traditional Greek Dishes Featuring Honey: Which are the standout dishes where honey plays a pivotal role?
I use honey with Greek yogurt and a bunch of desserts. Having desserts doesn't feel right during Lent, but the yogurt with honey sounds good?

Pairing Honey with Other Ingredients: Are there specific ingredients or types of honey that best complement certain Greek foods?
I love it with lemon in tea, but that's all I can think of.

Cooking Tips with Honey: Any tips on cooking with honey? Perhaps, how to balance its sweetness or how to choose the right honey for savory dishes versus desserts?
Does it lose its sweetness if it gets too hot? I tried to use it instead of sugar the other day in something I was making (bread) and I couldn't taste the honey.

Personal Favorite Recipes: Do you have any personal honey-infused recipes passed down or discovered that you’re willing to share?

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Best way to make saganaki?

I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?

Bougatsa Recipe to Try

I went to Greece and loved the Bougatsa I used to buy on the street. I thought I would share a recipe I found. I have never made it before. Does this look like the real deal? I don't want to dive in, only to realize the recipe was flawed from the beginning.

Ingredients​

For the Custard:​

  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1/2 cup fine semolina
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon (optional)

For the Assembly:​

  • 1 package (about 1 pound) phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • Confectioners' sugar, for dusting
  • Ground cinnamon, for dusting

Instructions​

Preparing the Custard:​

  1. In a medium saucepan, combine the milk and half the sugar over medium heat. Bring to a simmer, stirring occasionally to dissolve the sugar.
  2. In a large bowl, whisk together the remaining sugar and semolina. Add the eggs and whisk until the mixture is smooth and pale.
  3. Gradually temper the egg mixture by adding a cup of the warm milk while whisking constantly. Then, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
  4. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (about 10-15 minutes). Remove from heat, stir in the vanilla extract and lemon zest (if using), and set aside to cool slightly. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming.

Preparing the Phyllo:​

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Carefully unroll the phyllo dough. Cover the sheets with a damp towel to prevent drying out.
  3. Lay one sheet of phyllo in the prepared dish and brush with melted butter. Repeat this process, layering and buttering each sheet until you have used about half of the phyllo.
  4. Pour the custard over the phyllo layers, spreading evenly.

Assembly and Baking:​

  1. Continue layering and buttering the remaining phyllo sheets on top of the custard.
  2. Using a sharp knife, score the top layers of phyllo into pieces – this will make cutting the bougatsa easier after baking.
  3. Bake for 45-50 minutes, or until the phyllo is golden brown and crisp.
  4. Remove from the oven and allow to cool for a few minutes.
  5. Before serving, sift generously with confectioners' sugar and sprinkle with cinnamon to taste.

Strict Lenten Fast Greek Salad

I have to prepare a salad for a lenten meal at church. Most people aren't super picky about it, as long as there are vegetables present.

Last time I prepared a salad, someone saw there was oil in the dressing and wouldn't touch the salad! So, I looked it up - and oil isn't allowed during lent for a strict fast. I had no idea.

How do I compose a salad for a crowd that caters to the strict fast?

I am thinking to make the salad and just use vegetables, nothing else.

Then, I can offer a regular dressing choice, and then also maybe just lemon wedges or some vinegar for the stricter fasters? Do you guys think that would work?

How to Make Greek Yogurt at Home?

I have a yogurt machine and have been making yogurt with varying degrees of success. I decided I wanted to try making Greek yogurt! Now what? Some questions:

  • What kind of milk should I use?
  • What starter should I use?
  • Do I have to strain it?
I can't think of anything else to ask. I am also thinking of calling the yogurt machine company and asking them...

greek-yogurt.jpg
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