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greek_ggirl

Active member
Hey everyone, I'm a huge cocktail drinker (as you can see in this pic lol). While everyone is gonna be drinking beers this Easter, I want to enjoy a refreshing cocktail. Can anyone recommend a good cocktail pairing for meat and lamb?

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I know you like cocktails, but I am very traditional for Easter and would go with the Greek white wine Retsina!

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Ouzo lemonade is so good! Just squeeze fresh lemons, add a bit of simple syrup, and your favourite ouzo! We all know that ouzo goes super well with heavier meats :) cheers!
 
Ouzo lemonade is so good! Just squeeze fresh lemons, add a bit of simple syrup, and your favourite ouzo! We all know that ouzo goes super well with heavier meats :) cheers!
I would add a splash of Sprite or some kind of lemon lime soda
 
Try OUZO SPECIAL created in Cyprus and adapted by myself:
Per glass - crushed or whole ice cubes/ 2-4 cl ouzo/ 1 cl Cassis (or Grenadine)/ fill up with preferably with bitter lemon (or sprite) / decorate with a cocktail cherry and mint or basil leaf (optional: also an apple slice).
 
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Try OUZO SPECIAL created in Cyprus and adapted by myself:
Per glass - crushed or whole ice cubes/ 2-4 cl ouzo/ 1 cl Cassis (or Grenadine)/ fill up with preferably with bitter lemon (or sprite) / decorate with a cocktail cherry and mint or basil leaf (optional: also an apple slice).
Sign me up! Anything with grenadine is so good, thanks for posting this recipe!
 
I am all about Raki or Ouzo with lamb, but the cocktails mentioned above see delicious! I also like a refreshing ouzo spritzer: 1 shot of ouzo, juice of half a lemon, 5-6 fresh mint leaves, ice in the glass, top it off with soda water or lemon soda depending on the level of sweetness you want. The lemon and anise complement each other well, and the fizz and ice make it extra refreshing.
 

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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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...

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Greek Lenten Foods?

Lent is coming up. I find myself planning for fasting... I tend to cut out meat and dairy, and then I obey a strict fast during Holy Week.

I would like recommendations on Greek lenten foods. I'm particularly interested in dishes that are traditionally consumed during this period, which abstain from meat and dairy products. I'd love to learn not just about the types of dishes but also a bit about the significance or history behind them if you happen to know.

Any recipes, cooking tips, or even restaurant suggestions where I can find authentic Greek lenten dishes would be greatly appreciated. I’m excited to broaden my culinary horizons and perhaps incorporate some of these traditions into my own practices.

Making Greek lemon potatoes?

I just had lemon potatoes at a restaurant and although I know how to cook Greek food, somehow I have never made this!

I took my best guess (I didn't look up a recipe) and it didn't taste great. Basically, I made a Ladolemono, drizzled it on the potatoes, and roasted them.

They never really got crispy - so my next thought is that I put too much of the ladolemono.

So the next time I made them, I put less of the ladolemono. I couldn't really taste the lemon.

Next, I am going to look up a recipe, but meanwhile I am curious what you guys do to make these.

Choosing a Greek Olive Oil to Use for Cooking

I've recently become fascinated with the nuances of cooking oils, specifically Greek olive oil, and I'm curious about how others go about selecting the right one for their cooking needs. With its renowned flavor profile and health benefits, Greek olive oil is a staple in my kitchen. However, with so many varieties and flavor strengths (from robust to mild), I often find myself overwhelmed by the choices.

I have a great olive oil that I use as a finisher or to put on salad. I love the flavor so much. I only have a small quantity, though. So, I want to preserve it. In other words, I don't want to use it for cooking, I think it will ruin it.

How do I really choose a Greek olive oil to cook with?


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