GreekCook

I often do a much simpler version of lamb dish David, all I basically do is take a leg of lamb poke holes in it and stuff them with salt pepper and a garlic clove, rub the leg with a salt pepper mixture and cook it in an uncovered dish in a low low oven for 12-14 hours..the result is amazing...just before serving I pop under a hot grill to crisp the fat...I add no liquid at all while cooking and just make a gravy by deglazing the pan with some wine at the end.Using any juices the lamb has shed

I use my microwave to make great pasta sauce using bacon mushrooms fresh cream and cheese, basically I nuke the mushrooms until they have released their liquid then add the bacon, nuke for another minute or so then add cream, cheese salt and pepper nuke for another few minutes until mixture thickens, by that time pasta has cooked so all I do is combine and eat...all done in the time it takes the pasta to boil.

You can also try a Greek Fava dip...perfect for summer as it can be eaten cold Here's a link Fava

It's an Urban myth; the teaspoon (metal, plastic or otherwise) has no impact on the fizz retention. ← Yeah I also saw that episode of Mythbusters Seems the best way to keep the bubbles is just cork it

Hi Alexus Check your batteries

Why do I always do this??!!!! Do not read this forum if you are hungry and it is 5.00am.... Do not read this forum if you are hungry and it is 5.00am Super foods guys Well done!!!!

Greek Style..Boil then add finally chopped raw garlic, olive oil and lemon juice..the perfect side to grilled fish (Sweet and Simple yum yum)

Just out of curiosity how can he possibly tell the difference if it's been cooked and creamed...What I mean is, how would it differ from canned spinach or even fresh cooked creamed spinach??

Awesome In Greece, sheep heads are the norm, most shops that sell food on the spit (Rotissiried ?) chicken, baby pig, lamb obviously have few sheep/goats heads going as well. After twenty two years in Greece I still can't bring myself to try one but I have managed to reach the point where I can eat(without going off my meal) in the company of someone eating a head....took a loooooong tome

Why would you do that? Potatoes are a complex carbohydrate and fat free!

I often make mashed potatoes without butter especially when I have them with a main dish that has gravy....I personally can't taste that much of a difference and I can eat lots of mash without feeling guilty

Nope you're not crazy, I do the same thing and there is definitely a different taste

Awesome percyn and nonblonde Yummmmm!!!!

What about Dirty Rice

I was about to ask about the "favism" issue, here in Greece fava is very rarely eaten just cooked, apparently if you cook the beans for a long time they become safe to eat, but then again favism tend to affect Mediterranean countries if I'm not mistaken

If you are already into day ten, I wouldn't worry about it, it happens just keep wiping away with vinegar, (Don't know about brine ) I make a lot of biltong (South African dried meat) the principle is the same Greg

Don't forget rice..totally foolproof

I think all Greek Grandmothers have this magical talent to make things like phyllo which the rest of us can never get right. The pie and the phyllo look amazing

Now that you mention it, this probably explains why whenever my aunt makes her "home-made" pies they are in coils, she claims to make her own phyllo from scratch :raz:so maybe she does.(She is a bit wacky and most of the time gets food from takeout place viz.roast chicken and claims she made it!!........only she doesn't remember to throw the packets away and they are in full view on the kitchen counter She does cook occasionally and she is capable but lazy so I'll give her the benefit of the doubt with regards to her pies, I know she has a pasta roller so maybe she does make the pies herself...with phyllo in strips Edited to clarify

Hi Is there any other brand of phyllo available? Living in Greece I am lucky enough to have a big variety of ready doughs to choose from and I never really have a problem working with the sheets, I just defrost overnight and the next day separate the sheets and use with no sticking whatsoever. Phyllo is the one thing that is really a hassle to make from scratch and believe even in Greece very few people attempt to, it's much easier to by the ready made stuff, but then again we have a variety to choose from but I have never really heard of anyone having trouble with it here. Greg

Bruce Absolutely mouth watering I have to stop reading this forum at 5.30 in the morning, when all the shops are closed and I can't get supplies to cook up a storm

That is one awesome looking burger, in fact that is what a burger should look like...drool drool drool

What's your timing on that, Greg? And I'm curious as to why or how you prefer the microwave in this situation? And what are you using to do this in - a shallow bowl or something else? I can see how that might save washing a pan, maybe. I like that. ← It's not that I prefer it, but at the shop we don't work with stoves(only deep fryers) so I have no other way of making them The result is pretty good it takes about a minute and a half and I usually use a soup bowl, I tried "fried" eggs using the same method but can never get the yolk to stay soft which is why I'm thrilled with the poached method which I aim to try

Hi Along the same lines I often make scrambled eggs in the micro, I get loads of butter really hot then add the egg mixture and cook in 20 second intervals, mixing between each interval until the eggs are cooked but slightly runny take them out mix them agin let them rest for a few minutes(long enough to butter my toast) and voila perfect scrambled eggs Greg

Thanks Peter it was a truly wonderful week, I really enjoyed your blog Greg