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Trahanosoupa

Trahana is one of the oldest foods in the Eastern Mediterranean, a tiny, pebble-shaped grain product that varies widely all over Greece. For the most part it evolved as an ingenious way to preserve milk.
Trahana is always made at the end of the summer when there is enough of a breeze and enough heat to dry the morsels quickly but also because the summer is a time, in the agrarian cycle, when there is an excess of milk. Once the ingredients have been combined, they are broken into chunks, dried, and then broken up into smaller, pebbly pieces.
Trahana comes in two types: sweet and sour. Sweet is made with whole milk, typically goat’s milk, and sour trahana is made with yogurt or buttermilk.
Trahana, in its most basic form, as a filling porridge, is the traditional farmer’s breakfast in the Greek countryside.

Freddo Espresso & Cappuccino

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Freddo Espresso
The Italians’ favourite coffee has a summer version, with lots of ice and light foam. Luigi Bezzera from Milan was the inventer of the espresso machine and he is highly respected by fans of this type of coffee. Espresso Freddo is served in a medium glass with lots of ice (preferably crushed) and sugar if you want.

Freddo Cappuccino
Today’s version of cappuccino was created in the 17th century when Venetian monks tried to dilute the classical Turkish coffee and added honey and milk to it. The coffee’s colour was reminiscent of that of the race of Capuchin monks and hence the name. The summer version of cappuccino is enriched with crushed ice and cold milk froth, creating a layer above the coffee. This is the biggest rival of frappe, but it is not as strong as frappe, since it is filtered.

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