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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

Raspberry Tart



Raspberry Tart

Base Ingredients

300gr all-purpose flour
200gr cold butter
100gr icing sugar
1 egg
2 tbs fresh orange juice

Filling Ingredients

500gr raspberries
6 tbs sugar
2 tbs butter

Preparation Method
  1. Preheat oven to 170ºC.
  2. Mix all base ingredients. 
  3. Refrigerate for half an hour and then roll to a sheet. 
  4. Leave 1/4 of the dough for the top.
  5. Bake the tart base for 20 minutes.
  6. Mix all filling ingredients and cook in a saucepan until the liquid reduces to half.
  7. Pour filling on top of the base. 
  8. Add the rest of the dough on top (see photo), and bake for another 15 - 20 minutes.

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