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APPETIZERS/DRINKS

 
FRAPPE COFFEE - THE GREEK COFFEE

In Greek: ΦΡΑΠΕ, pronounced frah-PEH

Frappé coffee is considered the national summer coffee of Greece, and is available at all cafés. It is Greek and was first introduced in 1957. It is the basis for the North American "Iced Cappucino" as well as the Anglo-European "Float" and the European "Frappuccino".
Even though it's considered a summer drink, Greeks drink it year round.

Frappé is a cool refresher on a hot day for all coffee lovers. It's a foam-covered iced coffee made from instant coffee, and while it can be whipped, the traditional version is shaken. Its main characteristic
is the thick frothy layer at the top of the coffee.

It combines the cafeine boost with the enjoyment of a cool refreshing drink. It accompanies the often difficult waking up morning procedure, the studying time, working time, relaxation time and the time with friends.

All coffee lovers must try it!


What You Need
  • Shaker or jar with a tight-fitting lid or drink mixer (hand mixer)
  • 1 cup cold water
  • Instant coffee (Nescafe is your best choice, believe me)
  • Sugar (optional)
  • Milk (optional)
  • Ice cubes
  • Straw

Here's How:
  1. In a shaker or jar (with a tight-fitting lid), add 2-3 cm of cold water, 1 teaspoon of instant coffee, and sugar to taste (1 teaspoon of sugar for medium-sweet).
  2. Close tightly and shake for 30 seconds or more (with the shaker), until the mixture appears to be all foam, a nice, thick foam. (15-20 seconds with an electric hand mixer)
  3. Put 3-4 ice cubes in a big water glass and pour the foam into it, add cold water until the foam reaches the rim of the glass
  4. Add milk if you like, stir and...
  5. Serve with a straw. Enjoy!!!

Tips:
  1. The purpose of shaking or mixing is to create a large amount of thick foam.. the more the better. The secret lies in the amount of water you use during shaking - little water = no thick and "rich foam" -/- too much water = foam will look like soap bubbles.
  2. If you have a soda fountain-type drink mixer or a small electric drink mixer, put the ingredients in step 1 into a glass to start, create the foamy base, and then add the water, ice cubes, milk, and straw to serve.

The recipe is very easy and can be adjusted according to one's preferences. Frappe can be sweet (1 teaspoon of coffee and 2 teaspoons of sugar) or medium sweet (1 teaspoon of coffee and 1 teaspoon of sugar) or plain (black: 1 teaspoon of coffee and no sugar). You could also use decaf instant coffee. These dosages are for a relatively light coffee, if you are a strong coffee drinker then make the coffee teaspoons 2 instead of one and adjust the sugar accordingly.

Go ahead and shake it, baby!!!

Watch this video on how to make your frappe coffee!




Frappe Variations
  • Kahlúa, Baileys (my personal favorite), Irish Cream or other liqueurs are sometimes used for additional variation.
  • Many cafes add a ball of vanilla ice-cream into their frappe instead of milk.



 
TZATZIKI (CUCUMBER SAUCE)



Today I have for you a recipe of the famous, classic and very favorite Greek side dish: Tztatziki. (You might have heard of it as cucumber sauce or yoghurt sauce). It accompanies almost most of our roasted meats, especially the ones you might have heard of the souvlaki and gyros! No meal with roasted meat is complete without it. It is strong tasting and may be an 'acquired taste' for some as it has garlic but that's what makes it spicy!

It is very easy to make and very nutritious. It also helps reduce high blood pressure as garlic has that effect. One thing it doesn't help with though, is your breath, so make sure you chew some gum afterwards or if it's available chew some fresh parsley. Did you know that parsley helps with bad breath issues?

Well, here goes the recipe:


Ingredients


1 cucumber
2-3 (or more, if you can handle it) cloves of garlic
1 tablespoon medium wine vinegar
300g full-fat strained Greek yoghurt (10.5 oz)
100ml virgin olive oil (1/2 cup)
½ tablespoon finally chopped dill leaves


Preparation


Remove the skin of the cucumber and grate it. (not finely)

Finely grate the garlic.

The cucumber must be drained well, you don't want the tzatziki to turn out watery so you squeeze the grated cucumber with your hands in small portions at a time to remove its juices. Do it twice.
Put it in a bowl with the garlic and the rest of the ingredients. Don't forget to add salt and pepper.


Mix them all well with the help of a fork.

Put the dip in a bowl, and add some dill leaves as decoration if you want.



Eat and Enjoy!
















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