Turn it "outside in" and stuff the cheese in the middle! The lazy days of summer are here, and they seem hotter than ever.
But they're used differently than they might be back in Greece. The only garnish needed is more whipped cream and toasted coconut. Pan roasting is a great technique for thick cuts of meat or fish. One taste and, believe me, you'll be glad you made it yourself. Boiling leaches nutrients and flavor out of the vegetables and into the water. In this recipe, the light flavor of the couscous picks up the flavor of the fruit and vegetables. The soup is at its smoothest and creamiest as soon as the cheese has melted.
One taste and, believe me, you'll be glad you made it yourself.
This week's recipe for Greek Meatballs uses some pretty standard,easy-to-find ingredients.
Looking for a healthy springtime lunch with great flavor? Purchased pie dough is not allowed! I am in sunny South Africa where the weather is perfect for bike riding.
Turn it "outside in" and stuff the cheese in the middle!
Traditional seviche relies on the acids of citrus juice to "cook" the raw seafood, but that's just a little too edgy for me.
This roast is mild and tender.
With less-than-tender cuts like brisket, the moist, gentle heat of braising is the answer. Curly egg noodles are best here, but you could also use pasta.
In this recipe, the light flavor of the couscous picks up the flavor of the fruit and vegetables. Gradually being restored but used on road regularly. However have a local producer who can replicate the originals in black chrome.