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GREEK [1ST MENU]

Thursday, November 28, 2013
MOCKTAIL

POMEGRANATE SANGRIA

STARTERS

PIQUANT CHEESE
COUNTRY SALAD
STUFFED MINI PITA
SKOPELOS CHEESE PIE

MAIN COURSE

MOUSSAKA
SKORDALIA
DOLMA

SIDE DISH

MY FAVOURITE ZATZIKI
BOUYIOURDI

DESSERT

RAVA SHEERA
(Can also add Blueberries, Pinenuts or Chocolate to it)
TAHINI HONEY & NUTS
(To be spread on rusks or bread)
POINTS

1 Greek olive oil is the finest in the world. One should use extra virgin olive oil as the oil is from the first pressing of the olives with no chemicals during processing. It is of exceptional quality, aroma and taste. The acidity is as low as 0.8 %.

2 While preparing the recipes be prudent in using salt as Feta is salty by itself.

3 Rule of thumb:
1 teaspoon (1 tsp) of the dried herb = 1 tablespoon (1 tbsp) of the fresh herb.
6

Comments & Queries

  1. Suvercha AGARWAL

    Awesome ... Love every aspect of u . Inspire ...
  2. Pradip Kajaria

    Excellent work done by you. We will now enjoy excellent food daily. Very we'll inspired.
  3. Ritu Golecha

    Very novel recipes. ..ur ideas needs 3 Cheers. ..
  4. rita kajaria

    Excellant!!!!
  5. Karishma Lulla

    Excellent
  6. sudha mohta

    Excellent work usha.well thought planned and created ! Keep it up!!

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