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Tuesday, 10 January 2017 07:00
Zea - The Main Grain Of The Ancient Greeks' Diet
One of ancient Greeks’ main diet ingredients was Zea flour or Triticum Dicoccum, known as the scientific name. They wouldn’t eat food containing wheat and they used wheat as animals' food. The grain of Zea is probably the oldest in the world.
Zea is two times richer in dietary fiber than wheat, two times richer in protein with a high amount of vitamins A, B, C and E. It is also high in magnesium and very low in gluten.
Until about 100 years ago, Zea was the most popular grain in Greece. But in 1928, according to Santorini Food Lovers, its cultivation was banned for financial reasons as the imported cereals crops of rice and wheat were more profitable. The revival of the ancient Zea grain has lately been taking place in few areas of Greece’s mainland.
To read this article in full, please visit: Greece by a Greek
To read this article in full, please visit: Greece by a Greek
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Greek Food & Diet
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Tuesday, 31 January 2017 07:00
Microbreweries In Greece
In recent years, microbreweries throughout Greece have been producing beers that come with their own Greek stamp of authenticity. From Argos, Messinia, Patras, Evia, Serres and Komotini to Crete, Santorini, Tinos, Chios, Corfu, Kefalonia, Rhodes and Piraeus, microbreweries are on the rise, creating distinctive, unpasteurized, unfiltered, aromatic beers, expanding production, raising new capital and trying to satisfy international demand as local interest in their beers also grows.
The competitive advantage of Greek microbreweries is the high quality of the tasty beers from unique recipes, achieved on account of the production of small quantities so as to enhance the flavour, the aromas and the nutritional value of the beer. They also produce organic beers using local honey and grains, just as they did thousands of years ago. Microbreweries apply environmentally-friendly processes which minimize the ecological impact and support the community through local employment practices, as well as the local economy by sourcing materials and services.
Greek brewers – once professors, pharmacists, chemists, enologists – decided to devote themselves to experimenting with beer. Their allies: the mild Greek climate, the natural fresh water springs, hops and grains, together with other ingredients used to make their beer taste good, such as pure aromatic Greek honey, citrus, spices and flowers. The first Greek microbrewery began in 1997, and today at least 20 more are operating in some of the most beautiful destinations in Greece.
To read this article in full, please visit: Greek News Agenda
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Greek Food & Diet
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Tuesday, 21 February 2017 09:08
Greek Almond Torte - Almond Muffins From Sifnos
Called Glykisma Amigthalou, this almond torte recipe can be served for breakfast or dessert and comes from the island of Sifnos. It is traditionally made in a square cake pan, but Lemon & Olives experiments with making this treat in a muffin pan. Here’s the recipe for Almond Torte Muffins!
Serves: 6
Ingredients
- 4 eggs, separated (whites in small bowl and yolks in medium bowl)
- ½ cup sugar
- ¾ cup ground skinless almond*
- ¾ cup ground biscotti
- ½ teaspoon baking powder
- 1 ½ teaspoon vanilla extract
Syrup Ingredients
- ½ cup water
- ½ cup sugar
- 1 ½ tablespoons lemon juice
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Greek Food & Diet
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Tuesday, 14 March 2017 08:29
Carrot & Goat Cheese Sandwiches With Green Olive Tapenade
For Carrots
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 1/2 lb medium carrots (8)
For Tapenade
- 1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted
-
3 tablespoons drained bottled capers, rinsed
-
1/4 cup chopped fresh flat-leaf parsley
- 1 flat anchovy fillet, chopped
- 1 teaspoon finely grated fresh lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
For Sandwiches
- 12 slices good-quality pumpernickel sandwich bread
- 6 oz soft mild goat cheese (3/4 cup) at room temperature
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Greek Food & Diet
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Tuesday, 02 May 2017 07:00
Spinach And Feta Turkey Burgers
“These are a big hit in the summertime when everyone is tired of the same old hamburgers and hot dogs. Serve with or without buns and your favorite condiments. I like to serve these with lettuce, tomato, and Tzatziki sauce!”
Ingredients
- 2 eggs, beaten
- 2 cloves of garlic, minced
- 4 ounces feta cheese
- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- 2 pounds ground turkey
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Greek Food & Diet
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Tuesday, 23 May 2017 07:00
Greek Lentil Salad
This simple salad from The Greek Vegan is healthy and combines a delicious mix of flavours! “Earthy, hearty lentils with smoky roasted peppers and sun-dried tomatoes with bright pops of lemon, red wine vinegar and fresh mint mixed with salty olives, peppery red onions and crisp fennel. There’s a whole lot going on in this rustic, traditional dish and you’ll love every bite of it.”
Dressing
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 1 tbsp oil from sun-dried tomato jar
- 1 tbsp water
- 1 teaspoon lemon juice
- 2 cloves finely minced garlic
- 1 tsp dried, crushed marjoram
- 1/2 tsp salt and pepper
- 1/4 tsp sugar (optional)
Salad
- 1 cup cooked lentils (or 1 package Melissa’s Produce steamed lentils)
- 6 sun-dried tomatoes, chopped
- 1/3 cup chopped red onions
- 1/3 cup roasted red peppers
- 1/3 cup Kalamata olives (pits removed!)
- 1/2 cup fennel bulb, finely chopped
- 1 tbsp fresh chopped mint
- 1 tbsp fresh chopped parsley
Photo Credit: The Greek Vegan
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Greek Food & Diet
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Thursday, 29 June 2017 07:00
The Importance Of Lemons In Greek Cooking
Lemons weren’t always grown in Greece. At some point in Greece’s history, lemon trees found their way to Greece. Now, lemon groves can be found all over Greece, especially in some of the warmer climates, such as on the island of Crete and in the Cyclades. Lemons, along with garlic, olive oil, and Greek oregano, are also one of the most common, and most important, flavoring agents in Greece cooking.
Today, lemons make up about 18% of the total citrus production within the country. Most of the lemons grown in Greece are also consumed in Greece. Lemon exported out of Greece make up a much smaller percentage. The main areas of production include the Cycladic Islands, the island of Crete, and also the Peloponnese.
The reason why lemons are so important as a seasoning agent is because the citrus notes of the lemon pair well with a wide variety of dishes. Salted and preserved lemon wedges are also served to accompany some meze spreads. Most Greeks understand how important it is, which is why slices of lemon wedges accompany nearly every traditional Greek meal, especially those that involve meats and vegetables.
To read this article in full, please visit: Greek Boston
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Greek Food & Diet
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Tuesday, 02 July 2019 21:39
Watermelon And Feta Salad
Combining juicy, chilled slices of watermelon and salty, creamy feta cheese is a Greek summer favourite. This watermelon feta salad recipe includes crispy cucumber, tangy kalamata olives and thin slices of red onion garnished with a touch of lemon dressing and fresh vibrant mint leaves to turn this surprising combination into a delicious watermelon feta salad.
Serves: 4-6
Difficulty: Easy
Cooks in: 10 minutes
Ingredients
- 1kg watermelon, seedless and cut into chunks
- 250g feta cheese, cut into cubes or crumbled
- a bunch of mint, leaves only, chopped
- 1 small red onion, finely sliced
- 100g Kalamata olives, pitted
- 1 small cucumber, peeled and diced (optional)
For the Dressing
- 1/4 of a cup extra virgin olive oil
- 2 tbsps lemon juice
- 1 tsp brown sugar
- salt and pepper to taste
To view this recipe in full, please visit: My Greek Dish
Photo Credit: My Greek Dish
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Greek Food & Diet
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Monday, 02 October 2017 09:23
Greek Remedies To Keep Colds And Flu Away
While Autumn weather kicks into high gear, start protecting yourself from the seasonal colds and flu with these Greek-style remedies.
Chicken Soup with Avgolemono
Hearty, simple and extra comforting, this Greek lemon chicken soup is with no doubt the perfect dish for a cold winter's day! Kotosoupa Avgolemono is a classic delicacy made basically with chicken, which is boiled until tender, rice and finished off with a delicious egg-lemon sauce added to the chicken broth. This is the authentic recipe for Greek lemon chicken soup, a trademark dish that has nourished generations.
Alcohol with Honey and Cinnamon
The ancient Greeks consumed a drink called tsipouro (or Raki), which was made from the leftover mash of wine-making. They added a little cinnamon and honey to create a remedy that eased cold symptoms.Patients were said to enjoy a clearer head and reduced symptoms.
Fennel
This plant is a natural expectorant used to ease the discomfort of coughs. In ancient Greece, fennel tea was brewed for the treatment of muscle and joint pain.
To read this article in full, please visit: Neos Kosmos
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Greek Food & Diet
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Monday, 23 October 2017 08:50
10 Of The Most Popular Greek Food Products
Greece, like most countries of the European South, is blessed with a wealth of unique agricultural products beneficial for human health and life longevity. These products also form the base of Greek cuisine and at the same time an important part of the country’s export goods. Discover 10 of the most popular Greek products from Greek TV!
1. Chios Mastic
The mastic comes from a short and evergreen shrub called schinus. The schinus thrives all over the Mediterranean, but the mastic is only collected from a special variety of schinus in the southern villages of Chios, the so-called Mastichohoria.
2. Kozani Crocus
The crocus is a plant from which one of the world’s most expensive spices is produced and is called saffron. Saffron comes from the female part of the plant from inside its flower. It is used for confectionery, culinary and bakery purposes, it has medical properties, and it also functions as an aphrodisiac.
3. Zagora apples
The apples of Zagora in the region of Pelion, are recognized by the EU with the Protected Designation of Origin label which travels all over the world. Zagorin apples are high quality apples that are planted, pruned and collected in the most traditional way, therefore by hand.
To read this article in full, please visit: Greek TV
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Greek Food & Diet
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