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greek_ggirl

Active member
This recipe is a classic all over Greek American diner's. It's also super healthy, and super easy to make! I have copy and pasted the ingredients from the video so it's easier for you to follow along.

2 t. olive oil
½ c. white mushrooms (sliced)
½ c. baby spinach
¼ c. crumbled feta cheese
6 sun dried tomatoes (chopped
1 avocado (sliced)
Sprig fresh thyme
Salt and fresh ground black pepper
2 large eggs
1 T. milk per egg
1 T. butter

 
This is one of my favorite things to order when out to breakfast. Thank you for sharing the recipe for this delicious food!
 

Favorite Greek Seafood?

I love Greek cuisine! I have learned that it many regions in Greece, seafood is a big part of the culinary traditions.

This got me thinking, and I'm curious to know—what's your favorite Greek seafood dish? Do you also have a favorite fish that you like to eat?

I'm eager to hear about your experiences and preferences!

Thanks in advance ...

What are 5 ingredients of Greek cuisine you can't live without?

I am working on stocking a better pantry for cooking Greek foods, but I thought I'd do something fun.

I would love it if you could share with me your top five staple ingredients for Greek cuisine and maybe a little but about why.

I am going to share mine to get things started:

1. Feta Cheese - Of course! Greek food wouldn't be the same.
2. Phyllo - I have learned that I won't make my own, so I have to keep it on hand.
3. Greek olive oil - I should have put this first! I can't live without olive oil lol
4. Greek oregano - I bring a bunch back from Greece or order it online when I run out. Nothing beats it!
5. Greek olives - I like to keep 2-3 different types on hand - I get these from a local Greek store.

What are your choices?

greek-pantry-items.jpg

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.

What is tsipouro?

Today, I'm curious to learn more about a Greek spirit that's caught my attention — Tsipouro. Often mentioned alongside other legendary beverages like Ouzo, Tsipouro seems to be a significant part of Greek culinary and social tradition, yet it doesn't seem to have the same international fame.

From what little I've gathered, Tsipouro is a strong distilled spirit made from grape pomace, the residue left after wine production. But my understanding barely scratches the surface. I am curious first of all if this is the same thing as Raki on Crete. Also, on Crete I had Raki with honey - can you do that with Tsipouro?

tsipouro-greek-spirit.jpg

Different Types of Feta Cheese?

Whenever I buy feta cheese from different places, it tastes slightly different. Does anyone know why? I know that there are specific rules for creating feta cheese, so what is responsible for his differential in flavor and texture?

Is it possible that a place (for example a restaurant) may not actually be buying "Greek" feta? Meaning, could it be a situation where they aren't following the rules and are making a feta-like cheese using different milks, etc? Perhaps it isn't from Greece?

I truly only like Greek feta as far as I know. How can the other places call it feta if they're not following the rules?

greek-feta-cheese.jpg
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