I love Greek culture. It has so much history and beauty. I am of half
Greek origin and I really enjoy cooking authentic Greek meals. I have
so many favorite recipes. Here is a real easy recipe to start with.
It is almost fool proof. It is pretty simple, wholesome and most
importantly DELICIOUS! My mouth just salivates when I even think of
this recipe

-Patatess sto fourno, translation: Oven Roasted Potatoes.
Start with yellow flesh potatoes peeled and quartered length wise. It
really does not matter how many potatoes you make, the key is to make
sure your roasting pan is large enough to accommodate the potato wedges
so that they don't touch each other,
Dry ingredients:
- Sea salt to taste
- Freshly ground pepper to taste
- A large pinch of garlic powder
- A large pinch of dried oregano (preferably Greek oregano)
- A light dusting of simple dry bread crumbs
- A pinch of paprika
Note: I don't like measuring spoons; I prefer using the old method of a
pinch of this and a dash of that :-)
Wet ingredients:
- Generous drizzle of the very best Greek Olive oil you can find (it is
soooooo worth the price!)
- Fresh lemon juice (about 1/2 to 1 lemon)
- Some crumbled Feta Cheese (preferably Greek feta if you can find it)
Note: When I say generous I mean GENEROUS drizzle of olive oil

Directions:
Place potato wedges in a large mixing bowl. Then pour the olive oil,
the lemon juice and the crumbled feta. Toss. Then add the dry
ingredients saving the bread crumbs for last. Toss until evenly
coated. Transfer the potato wedges to a roasting pan or a large cookie
sheet.
I prefer baking the potatoes on a large cookie sheet covered in foil
paper. It's easier to clean up afterwards. You can bake the lot in the
middle rack at 375 to 400 degree oven depending on the type of oven you
own. Bake for about 35 to 45 minutes until golden brown and crispy.
Serve hot! You can even make a quick dipping sauce...but I will give
you that recipe the next time i write

Please enjoy and if you have questions don't hesitate to ask

Kali Orexi!!! Translation "Have a great appetite!!"

"WhokilledAngela" > wrote in message
oups.com...
> I love Greek culture. It has so much history and beauty. I am of half
> Greek origin and I really enjoy cooking authentic Greek meals. I have
> so many favorite recipes. Here is a real easy recipe to start with.
> It is almost fool proof. It is pretty simple, wholesome and most
> importantly DELICIOUS! My mouth just salivates when I even think of
> this recipe
>
> -Patatess sto fourno, translation: Oven Roasted Potatoes.
> Start with yellow flesh potatoes peeled and quartered length wise. It
> really does not matter how many potatoes you make, the key is to make
> sure your roasting pan is large enough to accommodate the potato wedges
> so that they don't touch each other,
> Dry ingredients:
> - Sea salt to taste
> - Freshly ground pepper to taste
> - A large pinch of garlic powder
> - A large pinch of dried oregano (preferably Greek oregano)
> - A light dusting of simple dry bread crumbs
> - A pinch of paprika
> Note: I don't like measuring spoons; I prefer using the old method of a
> pinch of this and a dash of that :-)
> Wet ingredients:
> - Generous drizzle of the very best Greek Olive oil you can find (it is
> soooooo worth the price!)
> - Fresh lemon juice (about 1/2 to 1 lemon)
> - Some crumbled Feta Cheese (preferably Greek feta if you can find it)
> Note: When I say generous I mean GENEROUS drizzle of olive oil
>
> Directions:
> Place potato wedges in a large mixing bowl. Then pour the olive oil,
> the lemon juice and the crumbled feta. Toss. Then add the dry
> ingredients saving the bread crumbs for last. Toss until evenly
> coated. Transfer the potato wedges to a roasting pan or a large cookie
> sheet.
> I prefer baking the potatoes on a large cookie sheet covered in foil
> paper. It's easier to clean up afterwards. You can bake the lot in the
> middle rack at 375 to 400 degree oven depending on the type of oven you
> own. Bake for about 35 to 45 minutes until golden brown and crispy.
> Serve hot! You can even make a quick dipping sauce...but I will give
> you that recipe the next time i write
>
> Please enjoy and if you have questions don't hesitate to ask
>
> Kali Orexi!!! Translation "Have a great appetite!!"
>

Do you have any nice Greek sweets recipes? Something akin to Baklava, but
perhaps with a different twist! Greeks have some delicious sweets/desserts,
which I enjoy making and consuming!

Hi Lili

Sure! I love Greek sweets! I have a great baklava recipe with a
twist...I like to make a baklava that has two layers. The first layer
is the nut filling and the second layer is a layer of Greek custard
(the same kind of custard that you make in ghalaktobouriko...not sure
if i spelled that correctly!!! ) It is soooooooooo good!

If you want the recipe, let me know and I will post it

thanks for writting! If anyone has anymore questions or suggestions
for recipe posts please let me know

thanks!

Angela

Lili wrote:
> "WhokilledAngela" > wrote in message
> oups.com...
> > I love Greek culture. It has so much history and beauty. I am of half
> > Greek origin and I really enjoy cooking authentic Greek meals. I have
> > so many favorite recipes. Here is a real easy recipe to start with.
> > It is almost fool proof. It is pretty simple, wholesome and most
> > importantly DELICIOUS! My mouth just salivates when I even think of
> > this recipe
> >
> > -Patatess sto fourno, translation: Oven Roasted Potatoes.
> > Start with yellow flesh potatoes peeled and quartered length wise. It
> > really does not matter how many potatoes you make, the key is to make
> > sure your roasting pan is large enough to accommodate the potato wedges
> > so that they don't touch each other,
> > Dry ingredients:
> > - Sea salt to taste
> > - Freshly ground pepper to taste
> > - A large pinch of garlic powder
> > - A large pinch of dried oregano (preferably Greek oregano)
> > - A light dusting of simple dry bread crumbs
> > - A pinch of paprika
> > Note: I don't like measuring spoons; I prefer using the old method of a
> > pinch of this and a dash of that :-)
> > Wet ingredients:
> > - Generous drizzle of the very best Greek Olive oil you can find (it is
> > soooooo worth the price!)
> > - Fresh lemon juice (about 1/2 to 1 lemon)
> > - Some crumbled Feta Cheese (preferably Greek feta if you can find it)
> > Note: When I say generous I mean GENEROUS drizzle of olive oil
> >
> > Directions:
> > Place potato wedges in a large mixing bowl. Then pour the olive oil,
> > the lemon juice and the crumbled feta. Toss. Then add the dry
> > ingredients saving the bread crumbs for last. Toss until evenly
> > coated. Transfer the potato wedges to a roasting pan or a large cookie
> > sheet.
> > I prefer baking the potatoes on a large cookie sheet covered in foil
> > paper. It's easier to clean up afterwards. You can bake the lot in the
> > middle rack at 375 to 400 degree oven depending on the type of oven you
> > own. Bake for about 35 to 45 minutes until golden brown and crispy.
> > Serve hot! You can even make a quick dipping sauce...but I will give
> > you that recipe the next time i write
> >
> > Please enjoy and if you have questions don't hesitate to ask
> >
> > Kali Orexi!!! Translation "Have a great appetite!!"
> >
>
> Do you have any nice Greek sweets recipes? Something akin to Baklava, but
> perhaps with a different twist! Greeks have some delicious sweets/desserts,
> which I enjoy making and consuming!

"WhokilledAngela" > wrote in message
oups.com...
> Hi Lili
>
> Sure! I love Greek sweets! I have a great baklava recipe with a
> twist...I like to make a baklava that has two layers. The first layer
> is the nut filling and the second layer is a layer of Greek custard
> (the same kind of custard that you make in ghalaktobouriko...not sure
> if i spelled that correctly!!! ) It is soooooooooo good!
>
> If you want the recipe, let me know and I will post it
>
> thanks for writting! If anyone has anymore questions or suggestions
> for recipe posts please let me know
>
> thanks!
>
> Angela
>

Yes please, I would loveeeee the recipe
I have a recipe for Baklava with turkish delight... absolutely divine!

Do you have any recipes using the Kataifi pastry?? (the finely shredded filo
pastry)... I know the turkish do lovely birds nests... not sure if thats
what they are called.... would love the recipe for that one!

Europeans have the best desserts in the world!

Lili