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cubrinj

Member
I am interested in making my own spoon sweets. What are the most popular? I have eaten cherry, grape, lemon peel, and orange peel spoon sweets. Are they easy or hard to make? Are they similar to jams or other preserves? I find these tastier than American-style jams, with more of the fruit flavors coming out. Any advice is appreciated.
 

Can you share a good homemade phyllo recipe?

I think the problems with making homemade phyllo that I have been having have been my fault, not the recipe's. I suspect I have been overworking the dough. I mentioned in a previous thread that I have been having issues.

Just in case it is the recipe I have, though, can anyone share a good recipe with me?

Best way to grind mastic?

I have some whole mastic and I have some recipes I want to try that call for ground mastic. So, I need to find a way to grind it. What is the accepted best practice for grinding it? I have heard people using:

  • A special coffee grinder dedicated just for grinding herbs (not the same as grinding coffee bean because that will make everything taste like coffee)
  • Mortar and pestle, grind without adding anything
  • Mortar and pestle with an added pinch of salt (I don't know why people do this)
  • Food processor
Which do you guys recommend?

Gluten Free Pastitsio "Krema"

I have a gluten free friend and I am fairly new to getting the hang of pastitsio "krema" as it is. I am wondering if you have any tips for giving it the same texture without the gluten. Already I know that because there is no gluten, this will be tricky. I had an early attempt that was a disaster (very runny).

I had a moussaka where the gluten free "krema" turned out to be mashed potatoes. I mean, would this work on pastitsio? I am hesitant because it's not the same thing - but it had a decent enough texture.

Easy Greek Desserts with Yogurt?

I like to make simple desserts. I do make a Greek dessert with yogurt (which I eat for a simple dessert and also sometimes for breakfast).

What else can I do for a simple dessert using Greek yogurt? I am looking for things that are traditionally considered Greek. I have seen cheesecake recipes that use yogurt but I am not sure that is "Greek".

Greek Tomato Soup Question

I usually make my own Greek-style tomato soup from fresh tomatoes. I don't usually take the skin off or take the seeds out, and the soup is fine. But now I am wondering, is it possible to take the seeds out easily? The issue is, I feel like the seed pulp has a lot of flavor so I don't want to scrape the seeds out before cooking down the tomatoes. I know I can blanch the tomato and peel off the skin easily enough.

Do you think maybe running the tomato though a food mill will help, and then can proceed with the recipe as usual?
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