#skordalia

[justforbooks]

The Greek way (Outrageously Delicious Greek Garlic Dipping Sauce).

No Greek mezze spread would be complete without "Skordalia". This hearty and rich Greek garlic dip will make your taste buds sing. It’ll bring any boring meal to life with just one bite I promise you.

Skordalia takes its name from the Greek word for garlic – skordo, hence skordaliai. Yes, it’s heavy on the garlic. You can of course ease back on the garlic if you wish. Traditionally Skordalia is served alongside a simple cooked beetroot salad with the leaves blanched and served as a base for the dish, dressed with olive oil and a little vinegar.

Daily inspiration. Discover more photos at Just for Books…?

[morethansalad]

Vegan Skordalia with Roasted Beetroots

[lokkie83]

It's been one week since I came back from Greece and honestly i should have stayed there, because in these last days back home only shitty things have happened to me, included my work almost going to hell and the f*cking covid i'm suffering right now -_-

So at least i thought i could share my pics from there now that i have time to fix them. I started with the foodp0rn because it was so great :D

So here you have gyros (with fries inside, yes xD), dakos (with olive paste instead of olives), kolokithokeftedes (and i'm not a fan of zucchini!), kormós (or mosaiko, very similar to tinginys!), souvlaki (out of the pita in this case), grilled sardines (from a ψαροταβερνα in Pireas), skordaliá (it's like mashed potatoes with alioli sauce but much better than it sounds), horta (i would love to have this here), homemade spanakopita and homemade fasolakia too (my bf's mom wanted to feed us non stop xD), and last but not least saganaki (with formaella cheese we got in Αραχοβα).

Missing here the delicious mousaka also homemade, the koulouri that i liked so much or the kaimaki ice cream, because apparently i love mastiha :D

[dragonbleps]

Tried some Avgolemono soup for the first time. It was good :3

[wombywoo]

Favourite Greek dish if you have one 🥰

mmm, I always love a good souvlaki...spetsofai...tzatziki in general...skordalia even though it hurts my tummy...those crispy fried zucchinis....good stuff 👌

[rgr-pop]

i didn’t like how the gigantes turned out (given premise use up not great beans) but stumbled into an amazing sauce. i wanted to develop this sauce today because i was unsatisfied. aria had eggs in purgatory and jonas had just given us some farm eggs so that was the plan. long simmer sauce: big sliced onion, a bunch of them, that’s how i like it, in butter, red pepper and a cinnamon stick (maybe half—left it a long time but not the whole time), garlic, decent tomato paste browned in there, good canned tomatoes, oregano. then in the skillet for the eggs.

yesterday i wanted that thing i’m always after—good tomato sauce glowing with chili oil— so i made an italian fusion chili oil (red pepper flakes, olive oil, just a pinch of szechuan peppercorns, i don’t love the olive oil for this but when in.. this has been especially nice for marinating feta).

so the tomato eggs, drizzled with the chili oil, and i made the yogurt sauce you’d have with cilbir, also i put some feta on it which was my original vision but it didn’t add much next to the yogurt. miraculously good meal, had it with greens and the last bit of this focaccia i don’t particularly care for.

yes i hosted Greek the other day (skordalia, beets, it’s always beets with me isn’t it) with a bottle of ouzo. “i’m greek now” i told leni. i love ouzo—truly the talking person’s drink, they win imo—i’m thinking about making serving people ouzo my personality.

[kebriones]

happy 25th of march

[thepanvelite]

Skordalia: Greek Garlic and Potato Dip

Skordalia: Greek dish with garlic, potatoes, and nutritional benefits. Tangy and creamy dip with versatile serving options.

Skordalia, a beloved Greek dish, combines the bold flavors of garlic and potatoes. Whether you’re dipping bread or pairing it with fish, this creamy concoction is sure to tantalize your taste buds. Let’s dive into this easy-to-make recipe and explore its nutritional benefits. Nutritional Values (Approximate) Calories: 232 Carbohydrates: 47g Protein: 5g Fat: 0.2g Fiber:…

[nbula-rising]

Eggplant Bruschetta with Hazelnut Skordalia

Servings: 4 Active time: 30 mins Total time: 40 mins

Ingredients

    3/4 cup (3 1/2 ounces) hazelnuts

    One (1-pound) oblong loaf sourdough bread

    3/4 cup water

    6 tablespoons extra-virgin olive oil, divided

    2 large garlic cloves, crushed

    1 1/2 tablespoons fresh lemon juice

    2 teaspoons red wine vinegar

    3/4 teaspoon fine sea salt or table salt, divided, plus more to taste

    1 pound small or baby eggplants, stemmed and cut lengthwise into 1/4-inch slices

    1 1/2 tablespoons balsamic vinegar

    1 tablespoon maple syrup

    1/2 cup shredded radicchio or red lettuce

    2 teaspoons finely grated lemon zest

Steps

1. Position one rack in the middle of the oven and another in the highest position and preheat to 350 degrees.

2. Spread the hazelnuts on a large, rimmed baking sheet, and toast on the middle rack for about 8 minutes, or until fragrant and lightly browned. While the nuts are still hot, transfer them to a clean dish towel, fold the towel over the nuts, and vigorously rub them to loosen and remove as many of the skins as you can; don’t worry if some remain. Chop 1/4 cup of the nuts and reserve for serving. Transfer the remaining whole nuts to a food processor and process just until finely ground.

3. Cut the rounded ends (about 6 ounces total) off the bread and cut into 2-inch pieces. Cut the remaining bread into 8 thick slices and reserve for the bruschetta.

4. Transfer the 2-inch bread pieces to the food processor with the nuts and process until finely crumbled. Add the water, 4 tablespoons of the oil, garlic, lemon juice, red wine vinegar and 1/2 teaspoon of the salt, and process until smooth. Taste, and season with more salt if needed.

5. Turn on the broiler.

6. Brush the eggplant slices on both sides with 1 tablespoon of the oil and season with the remaining 1/4 teaspoon of the salt. Transfer to the same baking sheet you used for the hazelnuts and broil on the top rack for about 4 minutes per side. Transfer to a medium bowl, add the balsamic vinegar and maple syrup, and toss to coat. Leave the broiler on.

7. Brush the bread slices on both sides with the remaining 1 tablespoon of the oil. Transfer them to the same baking sheet you used for the eggplant and broil on the top rack until lightly toasted, 1 to 2 minutes per side. Watch carefully to avoid burning.

8. To serve, spread the skordalia generously on the toasts (about 1/4 cup per toast). Top with eggplant slices, radicchio, reserved chopped hazelnut and lemon zest. Serve warm or at room temperature.

[occasionalesbianlovermariahcarey]

my mather made fried zucchini skordalia & baked a spinach pie we got from this lady pls clap for mother

[tomsflavorfusion]

Skordalia

Skordalia The article Skordalia appeared first on Argiro.gr. Source link

[whenlovebeckons]

we spent yesterday looking at beach houses for the family vacation with dear mil and we started looking online at listings for our own vacation in the spring when ben's done teaching for the semester.

i worked in the late morning and managed to submit two assignments; one revision and one that is a piece of my larger final project. i have nine assignments left on my master to do list to finish the ui/ux portion of my program!

i spent half an hour sunbathing in the backyard while watching the bees flit around the wildflowers that we planted in the spring.

i did the laundry, put white beans in water to soak for tomorrow, and made skordalia. Ben spent the afternoon making chicken tikka with chris and brought home five quarts to have as freezer meals.

we've spent the whole afternoon and evening chatting and snuggling and making plans for the future and i am so happy.

all in all it was a very wonderful, positively ordinary sunday and i will never get tired of this easy, joyful life of ours. ✨

[flawediamond]

🇬🇷 Greek Recipes Masterpost

Amygdalopita (Almond Cake)

Baklava (Walnut and Phyllo Pastries)

Basbousa (Cake with Orange Flower Syrup)

Bekri Meze (Pork Stew)

Bougatsa (Cinnamon Custard Phyllo Pastries)

Boureki (Phyllo Pastry with Meat)

Fogatsa (Sweetbread)

Frigania (Custard and Cream Dessert)

Galatropita (Milk Pie)

Glyko Koutaliou Portokali (Orange Peel Preserve)

Kolokithokeftedes (Zucchini Balls)

Kolokithopita (Zucchini and Feta Cheese Pie)

Kotopita (Chicken Pie)

Kotosoupa Avgolemono (Lemon Chicken Soup)

Kreatopita (Meat and Vegetable Pie)

Kumquat Liqueur

Mandolato (Almond, Pistachio and Hazelnut Nougat)

Melopita Sifnos (Honey Cake)

Moschari Lemonato (Lemon Beef Stew)

Moussaka (Eggplant Lasagna)

Ourda Cheese

Pasteli (Sesame Seed Candy)

Patatopita (Potato Pie)

Patates Lemonates (Lemon Potatoes)

Patouda (Honey and Dates Pastries)

Portokalopita (Orange Cake with Syrup)

Rafiolia (Sweet Pumpkin Pastries)

Skordalia (Potato and Garlic Dip)

Sokolatina (Chocolate Custard Cake)

Sokolatopita (Chocolate Cake)

Spanakopita (Spinach Pie)

Spanakorizo (Spinach Rice)

Yogurt

[ait-food-diary]

23/07/23 yet again not a good food day, went out for dinner with my parents to a restaurant with no calorie info so just guesstimating from what I found online

Bagel thin with philadelphia and shredded cheese 348kcal

Baby bell light 47kcal

Haribo tropifruitti 480kcal

Skordalia and lamb giouvetsi I’m guesstimating around 1,220kcal together

Total: Around 2,095kcal

Still managed to lose 6.2lbs this week though!