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blopez34

Active member
I am planning to make Vasliopita for New Year's. It would be my first time. I found this recipe and I will share the ingredients. I only have a question about the ingredients, not the method (looks to be like making a cake?). Here are the ingredients:
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 1/2 cups flur
  • 1 cup butter, softened to room temperature
  • 1 ½ cup orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla
  • 3 eggs
Those of you who have made it before, is there anything missing? Also, what kind of coin do people use, and is it a good idea to wrap the coin in foil or something first?
 
The recipe look great. Although it seems to have flour twice and no sugar. I also add a little bit of cinnamon and cloves and about ¼ cup of cognac. I would decrease the oj from 1 ½ to 1 ¼ and add ¼ of cognac.
 
I think the second flour should be sugar, as well! Good advice to add cognac and reduce some of the OJ. Cognac gives it a special kick. I don't always have cognac on hand but I always have whisky or brandy. I have used all three, but the cognac is the best.

The recipe look great. Although it seems to have flour twice and no sugar. I also add a little bit of cinnamon and cloves and about ¼ cup of cognac. I would decrease the oj from 1 ½ to 1 ¼ and add ¼ of cognac.
 

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Current food trends in Greece?

I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

greek-honey.jpg
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