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How do I make Greek kormo (chocolate salami)?

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redsoxdw_

redsoxdw_

Active member
Any tips? I love this Greek dessert
 
Hello all!
My family does not use eggs - raw or cooked, but very simple ingredients. However, you may find the condensed sweetened mild too sweet but adding coca and dark chocolate will neutralise the effect!


  • 250 g butter
  • 400 g sweetened condensed milk
  • 1 teaspoon(s) vanilla extract
  • 2 tablespoon(s) cocoa powder
  • 200 g dark chocolate
  • 450 g tea biscuits or petit beurre.
  • 60 g brandy
  • 1 pinch salt

    Melt in low heat the butter, milk and coca.
    Add the chocolate in pieces with a pincj of salt. In a separate bowl, crush the biscuits in smaller bits and drizzle with the brandy. Mix all ingredients together. Spread a piece of parchment paper on your working surface, put the mixture on, and fold into a roll. Wrap the whole roll in plastic wrap and press the edges well, like a candy, to shape it evenly. Refrigerate for 3-4 hours until well chilled. Enjoy!
 
Santorini is fascinating and the streets are narrow, winding, and interesting. This is an example of what it could look like there:

Shopping-Santorini-720x478.jpg
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.
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