Greek Food, Cooking and Recipe Community

Milk amount for rizogalo?

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heyzeus7

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Γειά σας όλους,

Μόλις αγόρασα το Cooking Greek και θέλω να φτιάξω το ριζόγαλο. Φαίνεται όμως να λείπει το ποσό γάλατος που χρειαζόμαστε?
 
heyzeus7 said:
Γειά σας όλους,

Μόλις αγόρασα το Cooking Greek και θέλω να φτιάξω το ριζόγαλο. Φαίνεται όμως να λείπει το ποσό γάλατος που χρειαζόμαστε?
Click to expand...
Καλημέρα heyzeus7,


Σε ευχαριστώ πολύ που μας έστειλες μήνυμα για την παράλειψη στην συνταγή του ρυζόγαλου. Η αναλογία του γάλατος είναι 9 ½ κούπες γάλα. Σου ζητώ ταπεινά συγνώμη για την παράλειψη αυτή. Οποιαδήποτε άλλη ερώτηση έχεις είτε για αυτή τη συνταγή ή για άλλη, μην διστάσεις να μας ξανά στείλεις μήνυμα.
 
Τέλεια, ευχαριστώ πάρα πολύ!
 
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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:
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    • 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.
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    • 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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