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auroracoor1

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I really want to get into cooking some hearty soups for the fall! Any recommendations for traditional Greek soups?
 
Here are some of the best Greek soups:

- Avgolemono
- Youvarlakia
- Fasolada
- Fakes (lentils)

Here are some good Greek soup recipes to check out:


egg-lemon-soup-768x510.jpeg
 
All of those above are great soups.

Avgolemono is a sauce that goes on your dolmades in Greece, but searching it in English should return results for the soup; however, if you don't find the soup then try kotosoupa avgolemono/kotosoupa which is how it's called in Greek.
 
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Lentil soup with carrots, celery and some vinegar and olive oil on top!!!
 
I really want to get into cooking some hearty soups for the fall! Any recommendations for traditional Greek soups?
Here is a great soup recipe for you. This is very easy to make and tastes awesome. I am into all natural diet and tried several recipes that are enriched with therapeutic herbs and spice. But this one is my favourite. I found this on iahas.com and fall in love witth it. I am sure you will like it.

Comforting Vegetable Soup

Prep Time: 5 Minutes
Total Time: 10 Minutes
Serves: 2 person (400ml)

Ingredients
2 Carrot, thinly sliced2 Spring onion, thinly sliced1/2 stalk of lemongrass½ cup of mix vegetables3 cups Basic Broth1 Small handful dulse (or any other sea vegetable of your choice)1/2 t black pepper powderSalt to taste (preferably Himalayan salt)

Method
In a large pot, add carrots, onions, mix vegetables, broth, and dulse and bring it to boil over high flame.Bruise the lemongrass stalk and add it to the boiling pot. Cover the pot and simmer for 10 minutes over medium-low flame.Add Salt and Black Pepper and mix well.Serve it hot with rice or amaranth

Serving suggestions
When digestion is low or in winters, whisk a spoonful of miso paste in a small bowl of warm broth and add it into the soup after removing it from the stove.
 
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Here is a great soup recipe for you. This is very easy to make and tastes awesome. I am into all natural diet and tried several recipes that are enriched with therapeutic herbs and spice. But this one is my favourite. I found this on iahas.com and fall in love witth it. I am sure you will like it.

Comforting Vegetable Soup

Prep Time: 5 Minutes
Total Time: 10 Minutes
Serves: 2 person (400ml)

Ingredients
2 Carrot, thinly sliced2 Spring onion, thinly sliced1/2 stalk of lemongrass½ cup of mix vegetables3 cups Basic Broth1 Small handful dulse (or any other sea vegetable of your choice)1/2 t black pepper powderSalt to taste (preferably Himalayan salt)

Method
In a large pot, add carrots, onions, mix vegetables, broth, and dulse and bring it to boil over high flame.Bruise the lemongrass stalk and add it to the boiling pot. Cover the pot and simmer for 10 minutes over medium-low flame.Add Salt and Black Pepper and mix well.Serve it hot with rice or amaranth

Serving suggestions
When digestion is low or in winters, whisk a spoonful of miso paste in a small bowl of warm broth and add it into the soup after removing it from the stove.
Sounds really tasty! Thanks for posting!
 
Lentil is one of my favorites, I just made a nice big batch of it. I always use carrot, celery, onion, tomato sauce or paste, and greens. Yum! I always love Avgolemono, too... I am about to make a big pot of that now!
 

Strict Lenten Fast Greek Salad

I have to prepare a salad for a lenten meal at church. Most people aren't super picky about it, as long as there are vegetables present.

Last time I prepared a salad, someone saw there was oil in the dressing and wouldn't touch the salad! So, I looked it up - and oil isn't allowed during lent for a strict fast. I had no idea.

How do I compose a salad for a crowd that caters to the strict fast?

I am thinking to make the salad and just use vegetables, nothing else.

Then, I can offer a regular dressing choice, and then also maybe just lemon wedges or some vinegar for the stricter fasters? Do you guys think that would work?

Learning about Greek honey

As part of my Lenten journey, I am replacing sugar with honey whenever I can. Sugar is overdone and feels like an indulgence. I read somewhere that honey is acceptable even during strict fasts, so I thought I'd get to know it a bit more.

Could anyone share insights or personal experiences on:

Traditional Greek Dishes Featuring Honey: Which are the standout dishes where honey plays a pivotal role?
I use honey with Greek yogurt and a bunch of desserts. Having desserts doesn't feel right during Lent, but the yogurt with honey sounds good?

Pairing Honey with Other Ingredients: Are there specific ingredients or types of honey that best complement certain Greek foods?
I love it with lemon in tea, but that's all I can think of.

Cooking Tips with Honey: Any tips on cooking with honey? Perhaps, how to balance its sweetness or how to choose the right honey for savory dishes versus desserts?
Does it lose its sweetness if it gets too hot? I tried to use it instead of sugar the other day in something I was making (bread) and I couldn't taste the honey.

Personal Favorite Recipes: Do you have any personal honey-infused recipes passed down or discovered that you’re willing to share?

greek-honey.jpg

Planning a "Greek" Garden - Tips?

Nothing tastes better than vegetables, fruits, herbs, et cetera that have come straight from the earth to the plate. The only way to really have full control is to grow a lot of food on my own. I am sure this is one of the reasons why food tastes so good in Greece.

It's time to start planning my garden because before I know it, I will need to start planting. And, I might want to start some things from seed. I know realistically I won't be able to grow 100% of my produce, but I would at least like to contribute.

What should I plant?

Priority are tomatoes. I would also like to grow some lettuce and other things. Bell peppers. For herbs, oregano, basil, dill, parsley, mint. Maybe cucumbers and squash? Was thinking maybe to grow strawberries and some other fruits - but fruit seems a lot tricker.

What do you guys think?

Greek Vegetable Casserole Recipe (Briam)

Now that it is lent, I will be making this a lot. I bring it to lenten potlucks at my church and I make it all the time at home. Here's a recipe I use - I do change up the vegetables sometimes depending on what I can find. I might omit eggplant, for example, and I would replace it with two additional zucchini.

Ingredients:​

  • 2 medium zucchinis, sliced
  • 2 eggplants, sliced
  • 4 medium potatoes, peeled and sliced
  • 1 large red onion, sliced
  • 1 bell pepper (any color), sliced
  • 2 cloves garlic, minced
  • 4 large ripe tomatoes, sliced or 1 can (14 oz) diced tomatoes
  • 1/4 cup olive oil, plus more for drizzling
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp oregano, dried
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup feta cheese, crumbled (optional)

Instructions:​

  1. Preheat your oven to 375°F (190°C) and lightly oil a large baking dish.
  2. Prepare the vegetables: Slice the zucchinis, eggplants, potatoes, onions, and bell peppers into even pieces. If using fresh tomatoes, slice them as well; otherwise, have your can of diced tomatoes ready.
  3. Layer the vegetables in the dish: Start with a layer of potatoes at the bottom, followed by eggplants, zucchinis, onions, bell peppers, and tomatoes. Sprinkle each layer with minced garlic, oregano, salt, and pepper. Repeat the layering process until all the vegetables are used.
  4. Season and oil: Once all the vegetables are layered, drizzle them with olive oil and add a final sprinkle of salt, pepper, and dried oregano. For a touch of freshness, add the chopped parsley over the top.
  5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. After 45 minutes, remove the foil and continue baking for another 30 minutes, or until the vegetables are soft and slightly caramelized on the edges.

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.
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