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Fish soup. Boiled fish, carrots, celery and potatoes are the base
The last of the vine leaves. They are getting to be a bit too big and tough now. I blanched these and they are in the freezer. One day soon I'll make dolmathes, stuffed vine leaves, for my daughter.
Fried 'herthes'. Lambs balls. Not the meat-ball kind.
A delicacy. K cleaned and fried two for him and his friend to enjoy as a meze (special snack) with a glass or two of wine
This is the wine. 5 litres of the best rose
The base for limoncello has finally been put together. Lemon peel and raki. Raki (tsipouro) is always on hand whereas any vodka tends to disappear especially when I've just made some fresh lemonade.
So this is the greek version of limoncello. Raki has quite a strong taste so I hope the lemon peel is enough to smother the taste of raki and give it the taste of the limon. I'll leave the peel soaking about 3 weeks before I discard it and make the syrup.
These are meiltzanes, eggplant, baked in the oven with lots of garlic, onion, tomatoes and parsley. I added some crumbled feta on the top
All looks lovely to me and totally different from my kind of food.
ReplyDeleteBriony
x
It is very different. I long for my old childhood dishes sometimes
DeleteHmm... not sure about the lamb's balls
ReplyDeleteThese ones for some reason were not very nice. I have eaten them in the past and enjoyed them. Fried brains? They're not bad either...usually
DeletePuts fingers in ears...la la la....
Delete😅😅
DeleteInteresting food. Did it take you a long time to get used to Greek food? Some I'd love, others not so much. I presume those lamb balls are what we refer to as 'mountain oysters'. Never had them and certainly don't want to try!! I love the Rose in the plastic bottle. When we were in Santorini we bought our white wine in similar bottles (wine snobs we are not).
ReplyDeleteIt took me a long time to get used to olive oil in everything. Now I'm back to cutting it down as much as possible, for our health.
DeleteMountain oysters is what they are. Don't know why I didn't like them this time.
My Aubergine plants are the same size as when I planted them, whilst everything around them has shot up. I wonder what happened? I can't wait to have fresh Aubergines again.
ReplyDeleteVasos aubergines are not doing at all well this year either. Must be the season though there are plenty at the market
DeleteI've never tried the Limoncello but they sell it here already made up in bottles, I don't know whether it would be as good as the original though.
ReplyDeleteI didn't like the last lot I made and now using raki I'm not at all sure how it will turn up. At the worst I'll use it in cakes and jams
DeleteInterested to read how the limoncello goes - so you add the sugar later? Panagiota wants to make a liquer using the lemon scented geranium (not called geranium is it?) and I'm trying to decide whether to add sugar at the start like making sloe gin. Those eggplants look divine, not so sure about the lamb bits... As for soup it's gazpacho here this week.
ReplyDeleteYes, the same gar syrup is added at the end. I've made the geranium/rose pelargonium liqueur a few times. In fact there is still a little left of the last lot. It's very drinkable.
DeleteCan't remember but I think the syrup is added at the beginning. Google red wine liqueur . It's very easy
Same gar ? Delete
DeleteEverything looks so delicious.
ReplyDeleteNot bad. We eat well 😁
DeleteOh my, your fish soup looks delicious (well, except for the potatoes, since I hate them with a passon, haha). I do like dolmathes, put some together with the church ladies group about two years ago. It's sure a lot more fun with a group of fun loving Greeks :D
ReplyDeleteLambs balls? No way! I suppose if I grew up eating them I might feel different.
They can be tasty when fried till crisp. These had a sort of 'animal tang'.
DeleteI've still got those vine leaves on the freezer . Too much choice around here . Greek women do things with gusto 😃😃
Your making me hungry
ReplyDeleteIt all looks yummy
Can’t wait to see if your lemoncello works
I'll be trying the limoncello base in a few days
DeleteInteresting food! I have a friend who enjoys lambs balls and tails cooked over an open fire after a day's hard work in the paddock. Not something I've ever considered trying :)
ReplyDeleteAll that food looks amazing, I love dolmathes but have never made them. Not sure lambs balls are something that appeals 😁
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