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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

Burger Buns, with Olive Oil and Whole Wheat Flour


This is my first attempt at baking burger buns. The original recipe was with butter, unbleached all-purpose flour, 1/4 cup of sugar, and 1 large egg. 
I wanted to make them a bit healthier so part of the flour was organic whole wheat flour, and instead of using butter, I used olive oil. I decreased the amount of sugar by 1 tablespoon as well. 
I am very pleased with the outcome! The buns are light and pleasant to eat.
You can find the original recipe along with step-by-step instructions at King Arthur Flour.

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Here you can find my version of Burger Buns.  For the preparation instructions please visit King Arthur Flour.


Burger Buns, with Olive Oil and Whole Wheat Flour

(8 big buns)


Ingredients


1 cup organic whole wheat flour
1 cup bread flour
1½ cup all-purpose flour
1½ tsp dry yeast (7gr)
1 tsp salt
3 tbsp caster sugar
2 medium eggs
1½ to 2 cups lukewarm water
2 tbsp olive oil


Preparation Method


Comments

  1. They look so perfect. Perfect for sandwiches as well.

    ReplyDelete
  2. Great buns!!
    As much as I love butter (and I LOVE butter), I always prefer to use oil in my challahs as the result is a much softer texture.
    So I have no double these are great buns.

    ReplyDelete
  3. Healthy and wummy!
    Stavri

    ReplyDelete

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