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mj_toronto8

Member
I am attending a 40 Day Memorial soon and there is a small reception after. I heard that they don't have anyone to make paximadia, so I offered. The problem is, I have never made it before.

So I looked up recipes and I am confused by the process! Is it a twice-bakes kind of thing normally like biscotti? The recipes are vague. How do I know what shape to cut them in before baking them again? How do I not ruin the cookie as I cut? I have made biscotti before but not this, but I know from making the biscotti that it is hard to cut into slices. This is the part of the paximadia I am most concerned about.
 

Luana

Member
You might want to check YouTube. Dimitra's Dishes shows well how they're done. They shouldn't get ruined when you slice them. Videos can be so helpful. Good luck! I bet you'll do just fine.
 

Walnut cake fell apart - help!

I found an old recipe for Greek walnut cake in my family's recipe files. Something had spilled on it, it was written in pencil, and I couldn't read the writing that well. So, I cross referenced the recipe with recipes I found online.

Well, the cake didn't hold together. It was crumbly and completely fell apart when I put my fork through it.

Although I would like to know why, I think my best way out of this situation is to try again with a foolproof recipe I know WON'T fall apart, and then maybe I can reverse engineer what happened and rewrite my family recipe! Any suggestions?

Preparing cucumbers for tzatziki

The last time I made tzatziki, I forgot to do this and the texture was very off. So this is a friendly reminder to all of you who make this. I wish I took pics because it was so gross!

I usually chop or grate the cucumbers and then add them to a strainer with some salt and let them drain out. Then I put them in a towel and squeeze the rest of the juice out. I cut corners and just did the strainer part. It wasn't enough.

How do you all prep your cucumbers for tzatziki?

Greek clay pot cooking tips

I have been reading about some traditional recipes that involve clay pots. I noticed that this is fairly common throughout Greece, but it isn't common necessarily with the Greek diaspora in places like United States, Canada, and Australia. What happened when the people moved to those places? Did they adapt the recipes or keeping using these methods and I just don't realize it? My family must have adapted because no one uses clay pots anymore.

I am trying to figure out how to get started with this cooking method while not in Greece. I am honestly not even sure where to start.

Tips for Making Paximadia

I am attending a 40 Day Memorial soon and there is a small reception after. I heard that they don't have anyone to make paximadia, so I offered. The problem is, I have never made it before.

So I looked up recipes and I am confused by the process! Is it a twice-bakes kind of thing normally like biscotti? The recipes are vague. How do I know what shape to cut them in before baking them again? How do I not ruin the cookie as I cut? I have made biscotti before but not this, but I know from making the biscotti that it is hard to cut into slices. This is the part of the paximadia I am most concerned about.

What is in season in Greece now?

I am trying to understand Greek cooking on a different level than what I do now. Whenever looking up recipes, that is all it is to me - a recipe. I know that in Greece, there is a notion of seasonality that somehow gets lost when I read a cookbook.

So, it is approaching mid-May. The weather here is really starting to get good. In Greece, I am sure it is also lovely, but the growing seasons are different than what I experience.

What is in season now in Greece? I want to figure out how foods are prepared throughout the year in Greece, I think it will help me understand seasonality in general.
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