Greek food as a bit of an oddity. Everyone loves Italian foods such as spaghetti and lasagna, but a lot of people seem to have a real aversion to trying a cuisine that comes from just across the Ionian Sea. Why? It is likely that it is just slightly different than Italian food, which can scare people. However, Greek food is just as enjoyable as ...
Most of you will have been to some part of Greece on holiday at sometime and I am sure you will all agree that a Greek street market is a fascinating scene, full of colour and bustle. Greek vegetables have an inviting irregularity about them: uneven colourings, knobbly skins and unsymmetrical shapes are a sure indication that the flesh inside will be full of flavour, far superior to the mass ...
The most distinctive dolmas in Greek islands are bright yellow zucchini blossoms filled with rice or bulgur and herbs.
A filling of fresh goat myzithra (ricotta type cheese) and grated graviera (2:1) goes also very well with blossoms. Of course, you can use crumbled feta cheese.
Cheese filling is a perfect medium for incorporating finely chopped mint or amaranths or sesame seeds. Some chopped garlic may also find its way into the mix and add its flavor.
A filling of fresh goat myzithra (ricotta type cheese) and grated graviera (2:1) goes also very well with blossoms. Of course, you can use crumbled feta cheese.
Cheese filling is a perfect medium for incorporating finely chopped mint or amaranths or sesame seeds. Some chopped garlic may also find its way into the mix and add its flavor.
After stuffing blossoms, gently twist the petals together to seal.
Dunk them in beaten egg, tap off the excess and dredge in seasoned flour or seasoned mixture of wheat flour and cornmeal. Then place the blossoms into hot oil.
You want the stuffed flowers to come out of the pan crisp outside and cheese-fluffy inside.
A platter of fried eggplant, fried zucchinis and fried zucchini blossoms always sounds a very good thing if each of these beauties is eaten hot and crispy on the outside, which means that you must use three frying pans in the same time.
Dunk them in beaten egg, tap off the excess and dredge in seasoned flour or seasoned mixture of wheat flour and cornmeal. Then place the blossoms into hot oil.
You want the stuffed flowers to come out of the pan crisp outside and cheese-fluffy inside.
A platter of fried eggplant, fried zucchinis and fried zucchini blossoms always sounds a very good thing if each of these beauties is eaten hot and crispy on the outside, which means that you must use three frying pans in the same time.
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