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acamp7

Active member
I absolutely love making these boards! They're so easy to put together and offer a great variety for a number of guests. They're also super healthy and warm pack on the pounds for those trying to watch their diet for the holidays (like me lol). You can really add or take out any ingredients from these dips, I like to add a little bit of chilli peppers or chilli oil to mine because I like a bit of a kick but I know that's not everyone's jam. Enjoy!!

 
I absolutely love making these boards! They're so easy to put together and offer a great variety for a number of guests. They're also super healthy and warm pack on the pounds for those trying to watch their diet for the holidays (like me lol). You can really add or take out any ingredients from these dips, I like to add a little bit of chilli peppers or chilli oil to mine because I like a bit of a kick but I know that's not everyone's jam. Enjoy!!

I absolutely love making these boards! They're so easy to put together and offer a great variety for a number of guests. They're also super healthy and warm pack on the pounds for those trying to watch their diet for the holidays (like me lol). You can really add or take out any ingredients from these dips, I like to add a little bit of chilli peppers or chilli oil to mine because I like a bit of a kick but I know that's not everyone's jam. Enjoy!!

 
No keftedakia or mini kotopulo souvlaki?
 
This is one of my favorite things to do - making a mezze board, charcuterie, etc... I love the video creator's take on it.
 

Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

greek-honey.jpg

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

greek-salad.jpg

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.
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