GreekCook

I think that it all comes down to the coffee, I have a coffeeshop in Athens and make countless cups of Greek coffee everyday. I hardly ever use a briki, I just use a saucepan, mainly because I sometimes have to make about 10 at a time. The formula is simple For sweet coffee One Greek Coffee cup of cold water, 1 teaspoon of coffee, 2 teaspoons of sugar For semisweet 1 cup of water,1 teaspoon of coffee,1 teaspoon of sugar I find that the thickness of the foam depends on how much sugar you add, Greek coffee without sugar tend to have less "kaimaki or cream" whereas sweet Greek coffee has a thick kaimaki without much effort, The secret is to let it cook slowly, stirring initially until the coffee and water mix then let it come to a boil. I know the theory about letting it boil three times but I find that this causes the foam to disappear Just my two cents worth

Here in Greece, Iced coffee or frappe is a way of life,It is made by shaking or beating Nescafe Classic with or without sugar until it creams then adding ice water and milk, unfortunately it doesn't seem to work as well with coffee made outside Greece. I read somewhere that this has to do with how the coffee is dried and the oil content. Lately a new trend has emerged and that is making Freddo, using espresso over crushed ice and topping with cold milk that has been beaten to a cream. I'm not a big fan of that but there is nothing to compare to a nice Frappe in summer.

I'd call it a tie Both menus looked absolutely stunning!

I found that Sifnos was one of the few islands that had great food wherever we ate. I mean we even ate at one of the "tourist" tavernas at the port and we were stunned, even more amazing is that this was during the peak tourist season(August 15th to be exact-you can't get "more peak"than that )

I got the craziest cocktail request last week, a guy actually wanted Baileys Irish cream with orange juice blended with ice. It looked disgusting and yet he had three of them so he obviously really liked it... I wasn't brave enough to taste it!

Another way to use avgolemeno This is one of my favourite veggie dishes ARTICHOKES WITH DILL 12 medium-sized globe artichokes 1 ½ cup chopped spring onions, white part only 1 ¼ cup of olive or other oil Juice of 1 lemon 3 cups of water Salt and pepper to taste 2 tbspns of finely chopped dill 3 tspns of corn flour Cold water 2 eggs In a large pan gently fry spring onions until soft. Add juice of ½ a lemon, water ,about 2 tspns of salt and a good grinding of pepper. Bring to the boil. Add artichokes to the pan together with the dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until the artichokes are tender. Strain cooking liquid into a pan and boil until reduced to half original quantity (about 1 ½ cups).Keep artichokes hot in a slow oven. Mix corn flour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to the pan and stir over low heat for a minute or 2 to cook the egg. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill.

You live in Athens?! So lucky!!! Please share with us how to make a proper avgolemono! Cheers! ← Avgolemono...no problem it's extremely easy all you need are two eggs and a cup of lemon juice Beat your eggs really well until they starrt going lemony in color then slowly add your lemon juice(don't stop beating those eggs) Now if you are making avgolemono soup, add about 2 cups of the soup slowly into your egg and lemon mix beating all the while then add the now warmed mixture back into your soup ( remember to keep stirring and not to let the soup come to a boil) The result should be a nice creamy looking soup

I had just finished frying a couple of potatoes and decided to save the oil. I had a nice glass jar and poured the extremely hot oil into it(it was the middle of winter!!!) you can guess the rest,the jar exploded and there was oil everywhere, luckily I got away with a few minor burns. The stupid thing is that I KNOW you never pour anything hor into a cold glass container it was just a typical "blonde"moment

Hi All Wonderful, wonderful pictures and recipes, I look forward to contributing soon with some genuine Greek cooking, "just the way my mama made it" In the meantime if anyone needs first hand advice on Greek cuisine feel free to ask. See ya soon