Dimitris,
How about having a child board dedicated to food and drink? This would enable us all to share a topic that is a big part of our holidays and would also help to educate us on Corfu cuisine. It would enable us to know what the meals look like and what they consist of.
Here is an example ( my favourite )
Galactoboureko
Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell.
(http://www.hotlinkfiles.com/files/520030_5dfh6/176469766_11dceef402.jpg)
Mmmmmmmmm just looking at it cheers me up.
good idea Terry and a great start!
I love lamb so it has to be Kleftico, Micks a Stifado man and Calum well he has sausage and chips. He does say Yannis from Portofino cooks the best sausage in Arillas ha ha ha.
Iv'e just come in from avery long day and your making me hungry...riggers..
Kleftico
Lamb Klephtiko. "Klephtiko" is a term that refers to any kind of meat dish that is sealed and baked. The word comes from the time of the Greek revolution, when bands of Greek guerrillas, called Klephts, hid in the mountains and cooked their dinner in pits sealed with mud, so that smoke and steam would not escape and betray their positions.
(http://www.dkimages.com/discover/previews/803/496452.JPG)
Stifado
This famous Greek stew, also transliterated as stifatho, is a braised beef with onions that is simply one recipe among thousands, since every family makes it a little differently and it is so typical of rustic Greek mountain cooking. The name comes from the Italian stufato, meaning stewed meat, and the Greek version probably results from the influence of Venetian overlordship in the Middle Ages when Venice played such a large role in Greek affairs, especially in the Ionian Sea.
(http://aww.ninemsn.com.au/img/recipes/recipe_4792.jpg)
I love this photo
(http://www.charly-site.de/HP-Frame/rez/images/stifado_gr.jpg)
Oh i love onions, i always ask for loads of onions with stuff, thats just made me feel so hungry looking at those piccies!!
Thanx for the history behind them Terry, very interesting reading!
I love stifado but that picture was a bit too close, looked like something out of casualty
The pictures are great but ...... am I going mad? Is the rice really bigger than the meat and onions ..... or is it something else?
Eggy,
I think I have another task for you to do, during the winter months. How about taking photographs of your meals?
TerryW
Cheryl
The rice is from a special plant that is grown in the paddy fields in Ireland. It was developed by Kellogs because the Irish Americans wanted louder snaps,crackles and pops with their Rice Crispies.
TerryW
Quote from: TerryW on October 31, 2007, 02:29:16 PM
Eggy,
I think I have another task for you to do, during the winter months. How about taking photographs of your meals?
Terry
You'd get fed up looking at Pork chops, large steaks,chicken,Lamb and sometimes a large turkey drumstick and thigh. For a change though we do have cottage pie.
I think Stiffatho was originally a rabbit dish but Taverna owners switched to beef to avoid upsetting some tourists
Negg
Yep it did used to be made with rabbit, 10 points to Eggy!!
Hey Eggy, my other half`s got one on the go right now! Yummy.
not with a rabbit lindypops ..hehe
Terry, I've heard about that 'special' rice before!! Don't they grow it in the same field as the magic beans? Well, that's what that nice little green man told me last time I was in Dublin!
No. Nor a hedgehog kev.
Come on you guy's i am trying to slimdown for the big christmas feast we all have
no more food photo's bell grumbling very loudly.......moan over please keep up the good work....LOL
Baklava
Baklava or Baklawa is a rich, sweet pastry featured in many cuisines of the former Ottoman countries. It is a pastry made of layers of phyllo dough filled with chopped walnuts or pistachios and sweetened with syrup or honey
mmmmmmmm ...... Could you eat some now?
(http://thanasis.com/baklavaL.jpg)
Terry! Stop it, i'm going to have to get a big sausage and egg buttie now! trying to diet darling for xmas xx
Same here... eating everything in sight! Need to shift loads of weight but no incentive as yet and the photos are looking too good.
I had rabbit stifado up in Afionis a few years ago, my son who was about 11 at the time thought it was marvellous and still raves about it now. His favourite dish is the swordfish souvlaki at Gratsella.
Michelle and I had the most beautiful meal in Brouklis this summer, made with chicken, cinnamon and pasta. perhaps Dimitri would be kind enough to remind me what it was. I bought the cinnamon sticks, but have forgotten what to do with them? (no rude comments please)