Chocolate dissolves much better in water than milk. That is why making a water-chocolate paste is the first step. This chocolate paste will mix perfectly with the milk.
Avgolemono, as this delicate egg and lemon soup is known, is probably the favorite soup in Greece. It is usually served as starter in Greek celebrations.
Greece is a peninsula, surrounded by water on three sides, so it should come as no surprise that there are plenty of fish and seafood recipes in Greek cuisine. Try this simple baked fish, Greek style.
Tzatziki would be served as part of Greek meze, or appetizers. This cucumber and yogurt dip is especially refreshing on a hot day over a salad. Use tzatziki as a yogurt and cucumber salad, a dip or a dressing. Us it as low fat tartar dressing for fish.
If you need to get up and going, müesli is great. Cereals, nuts, fruit and milk or yogurt make a well balanced breakfast. Now you can prepare your own.
Saffron is used to flavor food and to color it pale golden yellow. Turmeric is often suggested as a substitute for saffron. Although turmeric adds a similar pale yellow color, the flavor is completely different.
Fondue and chocolate, this recipe matches two Swiss well known symbols. Although dessert fondues are relatively modern, wouldn't get you into regional mood dipping pieces of cake into a caquelon of melted chocolate? Wicked!
