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mj_toronto8

Active member
I know New Year’s Eve is still a little ways away, but I’m already planning ahead for the big celebration. This year, I want to bake my own Vasilopita, and I’d love to get it just right. To make sure I don’t run into any surprises on the day, I’m planning to do a test run soon.

Does anyone have a tried-and-true recipe they swear by? I’m open to all styles—whether it’s the traditional cake version or the more bread-like one. Bonus points for any tips on where to place the coin so it doesn’t sink too far. Thanks!
 
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I know New Year’s Eve is still a little ways away, but I’m already planning ahead for the big celebration. This year, I want to bake my own Vasilopita, and I’d love to get it just right. To make sure I don’t run into any surprises on the day, I’m planning to do a test run soon.

Does anyone have a tried-and-true recipe they swear by? I’m open to all styles—whether it’s the traditional cake version or the more bread-like one. Bonus points for any tips on where to place the coin so it doesn’t sink too far. Thanks!
Hi! I have this Vasilopita recipe from my blog which is tried and true! It's been in my family for many years! It's a cake version and my post has lots of tips!
 
Hi! I have this Vasilopita recipe from my blog which is tried and true! It's been in my family for many years! It's a cake version and my post has lots of tips!
This looks great! Thank you for sharing. :)

I personal like the bread version better and using traditional mahleb. But, the cake version is delicious. I've seen recipe that has yogurt! I am not sure if this is traditional but I thought it was interesting.
 
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Greek Lentil Soup - Recipe Question

I have a question about a lentil soup recipe I've been using. A few questions actually. Here's the ingredients list:
  • 1 cup dried lentils, rinsed
  • 3 tablespoons olive oil (plus extra for drizzling)
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 14-ounce can of diced tomatoes (or 2 fresh tomatoes, grated)
  • 4 cups water
  • 1-2 bay leaves
  • 1 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)
First of all, I don't always remember to rinse the lentils. Is that bad?

Second, I am debating whether the garlic cloves add anything to it, or if I should skip.

Third, I tend to add tomato paste sometimes. When I do, the vinegar tastes weird. Can I omit the vinegar in this case?

Thanks!

Melomakarona Recipe - does this look right?

I found my family's melomakarona recipe and the card is badly damaged in the spot where the ingredients are. This is what it says - does it look right or did I misinterpret what it said? This is just the cookie recipe. The syrup part wasn't damaged.
  • 3 cups flour
  • 1 cup fine semolina
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon clove
  • Orange zest (couldn't read amount)
  • 1/2 cup orange juice
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1/4 cup sugar
  • 2 tablespoons Metaxa

Is there really all that oil?

Greek Cabbage Salad Recipe

I love making Greek cabbage salad. This is the recipe I use (the ingredients). I want to change things up. Any variations you know of that I can try? Cabbages are in season now for me.
  • 1 medium green cabbage, finely shredded
  • 1 medium carrot, grated
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup extra virgin olive oil
  • Juice of 1 large lemon (or 2 tablespoons of red wine vinegar)
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Feta cheese for the top

Tips on making Saganaki for a crowd

I’m planning a holiday party with around 15 guests, and I’m considering serving Saganaki. I absolutely love the idea of presenting this classic Greek dish, but I’m wondering if it might be too ambitious for a gathering of this size. Have any of you ever made Saganaki for a crowd? If it’s doable, I’d love to hear your tips for preparing it efficiently, especially since it’s traditionally served sizzling hot.

Also, if you have a foolproof recipe or suggestions for variations that work well for a larger group, I’d be incredibly grateful. Thanks in advance for your advice!

Favorite Greek Winter Meals?

I’ve been craving warm, hearty Greek dishes to enjoy during these chilly winter days. My absolute favorite is pastitsio—the layers of pasta, meat sauce, and creamy béchamel are pure comfort food! But let’s be honest, it can be quite time-consuming to make.

I’m looking for other Greek winter meal ideas that are just as satisfying but maybe a little quicker or easier to prepare. Do you have any go-to recipes for cold weather? Soups, stews, or baked dishes? Bonus points for recipes that bring those classic Greek flavors!

Would love to hear what’s cooking in your kitchen this winter. Let’s swap ideas and keep cozy with some delicious food! 😊
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