Easy Food Recipes

food recipes
Food recipes
American food recipes
Appetizers recipes
BBQ recipes
Beef recipes
Burgers recipe
Celebrity Italian Recipes
Chicken recipes
Chinese food recipres
Chocolate Recipes
CHRISTMAS manners and customs
Christmas recipes
Cyprus food recipes
Desserts recipes
Doughnuts recipes
Drinks recipes
Duck Recipes
Easter recipes
Easy recipes
Egg Recipes
French food recipes
German Easy recipes
Greek food recipes
Halloween Recipes
Healthy food recipes
Hot and spicy recipes
Ice Cream Recipes
Indian food recipes
International recipes
Lamb recipes
Lenten and healthy
Light recipes
Mediterranean Recipes
Nuts Recipes
Pasta recipes
Pie recipes
Pizza recipes
Pork recipes
Poultry recipes
Rice recipes
Salads Recipes
Seafood recipes
Sorbet Recipes
Soups recipes
Thermomix recipes
Tip and Tricks
Traditional food recipes
Traditional sweets (in syrup) recipes
Turkish food recipes
Vegetarian food recipes

Taramasalata - Fish Roe Dip

Taramasalata -is a Fish Roe Dip very tasty and impresive to add on your table

Taramasalata - Fish Roe Dip
Taramasalata Fish Roe Dip
Occasionally called “Greek Caviar”, Taramasalata is a very popular and traditional dip, served as part of a Greek Mezze (similar to Spanish “Tapas” in that many small dishes are served at once instead of a traditional three course meal). Made with fish roe, the taste is rich and savory. “Taramá” means “Carp” and the true key ingredient to this recipe is indeed the bright pink Carp Roe (eggs). Taramasalata can be served with pita bread or even baked chips (crisps). Garnish it with sliced black olives and capers, and the dish is eye catching and an attractive party dish. Taramasalata pairs nicely with crisp white wines, Greek or even a French Viognier. Serve it with Hummus, Dolmas, Tzatziki and Melitzanosalata for a Greek themed dinner.

Ingredients :

225 grams of Carp Roe (substitute with Smoked Cod roe or Mackerel roe)
1 medium sized onion, chopped
55 grams of Sliced White Bread (French bread for example)
1 large Garlic clove, mashed
Zest of one lemon (large)
Juice of one lemon
150 ml Extra Virgin Greek Olive Oil (substitute with Spanish or Italian Extra Virgin)
6 tablespoons hot water
Black pepper

Place the onion in a blender and dice. Slowly add the fish roe and blend until the mix is very fine and the mix is not bumpy. Add the sliced white bread, the garlic, the lemon juice and zest and continue blending until it is a smooth mixture. Now, add the olive oil very slowly while the blender is going, and just afterwards add the water. Mix until the dip is thinner, season with pepper. Refrigerate for at least an hour before serving. Serve the Taramasalata with Pita Bread, crackers, veggie slices, etc. Garnish with capers, black olives, etc. Enjoy!

Try this dish with: Amethystos dry white wine, Constantin Lazaridis
From the wine region of Drama, located in Greece’s mountainous beautiful Macedonia wine producing area, in the community of Adriani, lies one of our favorite wineries in Greece- Constantin Lazaridis. Leaders in top Greek wine production and also in wine tourism in Greece, Lazaridis makes a range of wines from the Amethystos brand, to Chateau Julia, the flagship range. They also have an interesting distillery where they produce Eau-de-Vie.

The white Amethystos wine is made with principally Sauvignon Blanc, in an ultra dry, very zippy style. It tastes quite similar to how you would imagine a Bordeaux “Entre-deux-Mers”, as indeed it is blended with Semillon blanc and also the Greek varietal, Aegean Assyrtiko. The color is pale straw with hints of green and the bouquet is pure peaches! The flavours and aromas are intense and there is a lovely, long finish. Highly recommended.
work from home to make money
food recipes online easy food homemade food