Friday, 18 June 2021
More Greek Eating
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