tick on it.
Fry loukoumades in very hot oil until
yrup over the honey puffs/ loukoumades and garnish with a sprinkle
Combine 1/4 cup warm milk, sugar and 1/2 tsp salt. Add yeast, cover and set aside in a warm place for 10 mins, until frothy.
In a large bowl, combine flour, remaining milk, oil and yeast mixture. Using the dough hook attachment of a mixer, knead for 1-2 mins, until just smooth. Cover and set aside in a warm place for 1 hour, until doubled in size.
Meanwhile, in a small saucepan, combine honey, 1/2 cup water and lemon zest. Stir over low heat until smooth. Increase heat to high and bring to a boil. Boil for 2-3 mins, until slightly ...
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
For the Creamy Greek Dressing: Stir together yogurt, sour
br>Sprinkle with spice mixture, recipe #425441.
Mix together lemon
omatoes, 3/4 cup dry Greek red wine, 1 (6 ounce
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
ogether pumpkin pie filling and Greek yogurt.
Add yogurt mixture
omatoes, 3/4 cup dry greek red wine, 1 (6 ounce
Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
Note: Refrigeration makes oil \"cloudy\". If you remove the marinated feta from the refrigerator 1 hour before serving, the \"cloudiness\" will disperse, and the oil will be clear.
auce, mayonnaise, sour cream (or Greek yogurt), and sugar in a
NOTE: DO NOT SUBSTITUTE Recipe #488671 WITH ANY OTHER SEASONING!
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
In a large salad bowl, toss together the torn mixed greens, tomato, cucumber, onion, olives, Feta cheese and radishes.
Cover; chill until serving time, up to 2 hours.
Just before serving, shake Greek vinaigrette to mix.
Pour dressing over salad; toss gently to coat.
If desired, sprinkle with fresh oregano and chive blossoms.
eat. Half pound indicated in recipe is pre-cooked.
resh lemon juice, then with Recipe #488671. Coat with olive oil
* If you don't have Greek spices combine 1 tablespoon plus
teaspoon of all-purpose Greek seasoning and hot sauce. Soak
Preheat grill for medium heat and lightly oil the grate.
Season both sides of each catfish fillet with Greek seasoning. Sprinkle feta cheese and mint over one side of each fillet; drizzle olive oil over the cheese and mint. Beginning with narrower end, roll fish tightly around the filling and secure with a toothpick.
Cook on preheated grill until the fish flakes easily with a fork, 20 to 25 minutes.