Text 11156, 78 rader
Skriven 2011-05-22 08:27:00 av Glen Jamieson
     Kommentar till en text av Sean Dennis
Ärende: TIPPING  10522
======================
 -=> Quoting Sean Dennis to Glen Jamieson <=-

G'day Sean,

 SD> If you do email me, I have something I'd been wanting to send you for
 SD> quite some time.  Mention that to me and I'll include it.  It's
 SD> something you can definitely use. :)

That sounds very interesting.  I have saved your gmail address, and
will definitely email you.
 
 GJ> There are some excellent Greek restaurants in Adelaide, but to my mind
 GJ> none can compare to dining on fresh seafood and salads at the Taverna
 GJ> Volcano on Santorini island, while looking out over the sparkling blue
 GJ> Agean Sea, and drinking local Assyrtiko white wine with good friends.

 SD> About the closest thing I can even say that I've done that would be
 SD> considered "being there" in Greece would be that I've talked via ham
 SD> radio to Italy. :) My little signal hasn't made it over to Greece yet.

As Adelaide has what is known as a "Mediterranean climate", all the
ingredients are readily available here for quality Greek, Italian and
Spanish dishes, consequently some of our top restaurants are of those
ethnicities.
 
 GJ> Ah!  Memories...
 SD> Indeed!  Maura and I would love to visit Greece someday.

Do your best to get there.  I preferred the islands to the mainland.

 SD> Here is a recipe that claims it's Greek, but I don't know about the
 SD> "Jack" cheese being authentic...

Feta would be Greeker.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Torta
 Categories: Greek, Pies, Cheese
      Yield: 6 Servings
 
      2    10 oz. pkgs.  frozen spinach
           Thawed and drained
     10    Eggs
      1 c  Milk or sour cream
      6 oz Feta cheese; crumbled
      1 ts Salt
    1/2 ts Black pepper
      2 tb Olive oil
      1    Red onion; thinly sliced
      1 tb Oregano
           Zest of 1 lemon; finely
           Grated
    3/4 c  Kalamata olives; pitted
           And chopped
 
  Preheat oven to 375 degrees. In a bowl whisk together eggs, milk,
  cheese, salt and pepper. Set aside. Heat a heavy ovenproof 10 inch
  skillet over medium heat
  
  and add the oil. Saute onion until slightly softened, about 3
  minutes. Stir in oregano, lemon zest and olives. Turn heat to high.
  When oil just begins to smoke, pour in egg mixture. Remove from heat
  and stir slightly to combine ingredients evenly. Bake until firm in
  the center, about 45 minutes. Cool 15 minutes, cut into wedges and
  serve.
  
  Recipe By     : Breakfast in Bed - Jesse Ziff Cool
  
  From: "Tranch" <tranch@ibm.Net>
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)