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pollWhich Greek Main Dish With Lamb do you prefer?
by MissMariaK
2683
Nov 14 2011 - 1:10pm
by MissMariaK
recipeBianco Fish from Corfu
by MissMariaK
213
Nov 14 2011 - 1:05pm
by MissMariaK
spreadTraditional Greek "Party" Meal
by MissMariaK
2144
Nov 13 2011 - 10:59am
by MissMariaK
recipeMixed green salad from Lesvos Island
by MissMariaK
122
Nov 13 2011 - 6:45pm
by MissMariaK
recipeStuffed (little shoes) aubergines
by MissMariaK
06
Nov 14 2011 - 12:41pm
by MissMariaK
recipeBaked Cherry Tomatoes and Feta
by MissMariaK
07
Nov 13 2011 - 11:10am
by MissMariaK
recipeVeal with quince
by MissMariaK
04
Nov 14 2011 - 12:43pm
by MissMariaK
recipeAncient honey and sesame fritters
by MissMariaK
028
Nov 14 2011 - 12:53pm
by MissMariaK
recipeLamb with Strained Yoghurt Sauce
by MissMariaK
09
Nov 13 2011 - 11:18am
by MissMariaK
recipeAncient Greek Pulp
by MissMariaK
013
Nov 14 2011 - 12:55pm
by MissMariaK

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MissMariaK Ancient Greek Pulp Nov 14, 2011 12:55 PM
MissMariaK Ancient honey and sesame fritters Nov 14, 2011 12:53 PM It is amazing how little this recipe has changed 1800 years after. The Roman Physician Galinos (129 - 99 ac) describes in his book this sweet with many details.
MissMariaK Greek Cheeses Nov 14, 2011 12:47 PM   Feta : By far, the most popular and the most ancient of the Greek Cheeses. It is the traditional cheese of Greece. Feta is traditionally made from goat or sheep's milk and is stored in barrels of brine. Most feta comes from mountainous areas. Greeks eat feta in different ways. It is used in salads (greek salad - horiatiki), baked in pies, crumbled on omelettes or even stuffed into fish. Probably the most favourite way to eat feta is to lay a thick slab on a plate, pour some olive oil and a pinch of oregano on top. Haloumi: Made in Cyprus, this cheese is very much like riccota and soft mitzithra in texture and in colour. Telemes: Is a variation of Feta cheese. The difference is that it is made from cow's milk. Kaseri: This is a mild - sharp tasting cheese (depending on variety). It is faint yellow in color, oily in texture and usually eaten on it's own. It is made from sheep's milk. It is good as a table cheese. Mizithra (Mitzithra): It is made from sheep's or goat's milk and comes in two forms. The fresh, ricotta-lke Mizithra is unsalted. The dried version is salted, aged until hard and is good for grating and cooking. Like Ricotta and cottage cheese, Mizithra is more often used for sweet pies. Anthotiro: A variation of Mizithra. It is buttery in texture It comes in to variations, soft and dry, like Mizithra. Kefalotiri: This Traditional Greek cheese is very hard in texture. It is made with a combination of sheep and goat's milk. Salty and sharp tasting, it's similar to Regato and Parmesan and is used for grating over spaghetti. Primarily is used for frying. It is ripened for at least three months and so acquires a sharp aroma and a rich salty, tangy taste. Kefalograviera: A cross between Kefalotiri and Graviera, this cheese is made from cow's milk. It's a hard cheese, pale yellow in color with a sharp taste and smell. Used as a table cheese, for grating or frying. Graviera: Hard in texture, mild in taste, this cheese resembles Swiss or Gruyere in texture. It is served with meals or used for grating over spaghetti. Manouri: Like Mizithra, Ricotta and Cottage cheese, Manouri is soft in texture and unsalted. It is made from full fat sheep's milk and is mainly used for sweet pies. In Athens and the islands manouri is the name of soft cream cheese. Touloumotiri: It is a moist, snow-white cheese. It is sweeter and stored by hanging in goatskin or sheepskin bags. Kapnisto Metsovone: One of the few smoked cheeses of Greece. It is made from cow's milk, but sometimes with the addition of a little sheep's or goat's milk. Ladotyri: This is sheep's and goat's milk cheese. It is made in the shape of small spheres and so is sometimes called kefalaki (little head). Its proper name refers to olive oil, in which it is aged. It can spend as much as a year in this state and emerge richer and tastier to the point of decadence.  
MissMariaK Greek Ouzo Nov 14, 2011 12:45 PM Ouzo is made from distilled grapes. The most common flavouring of ouzo is aniseed . Other common flavourings are fennel and mint. The alcohol volume of ouzo flactuates from 38% to 46% . The difference in the ammount of alcohol and the difference in the amount and type of flavouring is what makes each ouzo different. Ouzo turns milky white when mixed with water. Some people mix it with water, others not and some others like to have it on ice. Ouzo is the perfect drink to accompany appetizers, known as mezedes in greek. The appetizers can be salads, seafood, pickled vegetables, cheese, meatballs and many others. Ouzo drinking is a way of life. A good advise for those who are planning to drink ouzo is to drink and eat slowly. It is generally admitted in Greece that the best ouzo comes from Lesvos island. Common brands are Mini, Barbayianni, Samara, Kronos, Kefi. Ouzo Pitsiladi is another excellent distilled ouzo from Plomari village in Lesvos.
MissMariaK Veal with quince Nov 14, 2011 12:43 PM

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Ancient Greek Pulp
Ancient honey and sesame fritters
Veal with quince
Stuffed (little shoes) aubergines

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Greek Cheeses Greek Cheeses
Greek Ouzo Greek Ouzo
Gyros: A Greek Classic Gyros: A Greek Classic
Mezedes & Appetizers Mezedes & Appetizers

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Which Greek Pie do you prefer? Which Greek Pie do you prefer?
Which Greek Main Dish With Lamb do you prefer? Which Greek Main Dish With Lamb do you prefer?
Which Greek Dessert do you prefer? Which Greek Dessert do you prefer?

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