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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.
 

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.

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.

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

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

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
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