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Taramosalata (Fish roe salad - meze)

  Photo taken from Athinorama Umami Taramosalata There are also the Greek classics, think something like a dip but instead of using nachos or vegetables to eat them we use bread. Taramosalata is one of those dishes.   It is roe fish blended into a creamy pink dip of pureed potatoes with parsley, lemon juice, and finely chopped onion (optional).   In meze, this is one of the first dishes that it is served.   In taverns, they always bring it along with salad, tzatziki, and tahini.   We will talk about the last two later.   Well, let’s see our recipe…   Ingredients 2 kg tarama (fish roe). 1 large potato or two small ones 450gr of Greek bread 1 tsp of shredded and dried onion 1 cup olive oil The juice of one lemon (medium size) Tarama is the hardest ingredient to find, so it is a good idea to look at groceries that import Mediterranean food. It is usually sold in larger jars, but you can store the remainder in the freezer for months. Peel the potatoes and cut t

How to make Rolled Fondant


1 tablespoon plus 2 teaspoons unflavored gelatin
¼ cup cold water
½ cup glucose
2 tablespoons solid vegetable shortening
1 tablespoon food glycerin
Icing color (if you want to give your fondant color)
1 teaspoon of any extract (vanilla, almond, etc)
6-8 cups sifted confectioners sugar (2lbs)
1 wooden spoon and a large bowl

Preparation Method

Step 1: Mix gelatin and cold water. Let stand until thick (about 2-5 minutes).

Step 2: Place gelatin mix in a bain-marie and stir until it is dissolved.

Step 3: Add glucose and mix.

Step 4: Add vegetable shortening and remove the top pan from the heat before the shortening is totally melted.

Step 5: Add food glycerin, flavoring, and color (you can color the fondant when finished as well). Cool the mixture until it is lukewarm.

Step 6: Pour 4 cups of sifted confectioners’ sugar in a bowl. Make a well in the center. Pour the cooled mixture into the well and mix the sugar from the sides of the well into the mixture.

Step 7: Add about 2 additional cups of sugar to the mixture and continue to knead it together in your bowl. (Quick Tip: After you have most of the sugar mixture into the glucose mixture, use your hand to start kneading the rest of the sugar into your fondant ball.)

Step 8: Pour the mixture on a clean surface and continue kneading. (It is better to grease the surface and your hands with vegetable shortening so the mixture will not stick on the surface or your hands.)

Step 9: If you do not need all 8 cups of sugar do not use it. Attention NOT to make a very hard fondant. It will crack and break. If you add too little sugar the fondant will be too soft, thin and it will tear easily.

Step 10: If you do not use it right away, store it in an airtight container or wrap it with the cling film very well.

Step 11: Store in a cool dry area. When you are ready to use the fondant knead it until it is soft and pliable.

Good Luck!!

You can find this recipe on youtube by Ronda. (
I made this recipe four days ago. The result was perfect.
I used the fondant to decorate a cake and everybody was thrilled with the results.

Thank you Ronda, for your lovely recipe, and the detailed explanation you gave us on how to prepare the fondant.


  1. Homemade fondant is so much better than the premade stuff! I've found it has a much better flavor and is easier to work with...not to mention much less expensive! I've used glucose in my fondant but never thought of adding glycerin. I wonder if that helps the overall workability of the dough?

  2. Thank you Brian for your comment. Yes, glycerin gives fondant elasticity. It is easier to work with.

  3. Thank you for sharing the recipe. Where do you buy all the ingredients? Can they be bought onilne?

  4. Fun and probably leaps and bounds better than the premade.

  5. This recipe looks so simple. I usually make MMF but i will try this out as soon as i get some gelatin....

  6. Hello Mateja. Yes, you can buy the ingredients online from Amazon. I have links (blue letters) on my post. If you need any help please let me know.

  7. I've never tried to make my own fondant.. I've done MMF but never the real stuff, does it keep longer than the store bought versions? And how much fondant does it make?

  8. Hi Eva. This recipe makes about 1kg of rolled fondant. It is like a regular fondant, that is, you have to keep it well wrapped. If it gets hard you can put it in the microwave for 10 seconds and it will be ready to use.

  9. I've avoided using fondants because they taste awful, and my cakes have to taste as good as they look. If this fondant tastes good I will certainly try it. Thanks for posting.

  10. I agree, the home made version tastes so much better ... even if it involves much more work

  11. Thanks for sharing! Def gonna try this ...

  12. Thank you for sharing these recipe!
    I cant wait to make my first homemade fondant!
    I find it kind of intimidating but I really want to try it! :)

  13. wow, I will have to try this. Thankyou for sharing. Do you use it for modelling, or just as a covering?

  14. Thank you for your comments. I use fondant in everything. When I use it for modelling I usually add some Tylos Powder to it. But if you have plenty of time ahead, you can use it as it is.

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