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I am having a very small crowd for Greek Easter (just 8 people), but it is my first time doing it. What should I serve? I have on the menu lamb, of course, potatoes, a fasolakia for a vegetable side, and and I am planning to pick up Tsoureki from the Greek bakery. Is this enough food or should I serve something else, like a spanakopita? Also, I need some dessert ideas. I was going to do baklava, but that is a lot of work. I want to make something from scratch. I also bout koulourakia from the bakery.
 

PemiKanavos

Administrator
Staff member
Tsatsiki is always a staple on the Easter table. It pairs well with the lamb.
 

k_tsoukalas

Moderator
Well Easter is gone fro this year but I figured I will chime in for next year! I agree about the tzatziki, and I also like to serve a big seasonal salad with the rest of the meal!
 

Greek sourdough starter?

I am sure I am not alone here, but I didn't always realize that Greeks do sometimes use sourdough starter to make bread.

I had a type of bread last time I was in Greece that was beyond phenomenal and I asked how they made it. They took me back in the kitchen t show me the starter.

Okay, so now I want to learn to bake bread like that. Does anyone have any tips?

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.

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.

Good grill seasoning for lamb?

I love the flavor of grilled lamb. I make grilled lamb two ways - either as a souvlaki or I will grill an actual leg. In the case of souvlaki, I marinate the cut up meat overnight in a ladolemono (oil, lemon, oregano, garlic usually).

I don't marinate the leg overnight, but I do brush it with ladolemono before grilling, and also during grilling.

Ay other ideas? I want to try something different but an option that is still Greek. Maybe just adding an herb or something? I open to suggestions.

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?
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