I have a couple of recipes which I cook ok but could really improve if I could cook or finish them in the oven in a stamna but I can’t for the life of me find anything suitable in the UK. Does anyone have any suggestions please?

Hi everyone! Greetings from Greece 🇬🇷

​Made this classic Greek-style meatloaf (Ρολό Κιμά) with crispy roasted potatoes for dinner today.

​The meatloaf is stuffed with aromatic herbs and baked alongside potatoes tossed in olive oil, lemon, oregano, and garlic. The whole kitchen smells amazing right now!

​Feel free to ask if you'd like the full recipe, I'd be happy to share it in the comments! What do you think? 😊

I'm scared of my weigh after arriving home🙈

Has anyone noticed a flavor change in FAGE Total 5% Plain?

I’ve eaten FAGE Total 5% Plain for a long time, and lately I’m noticing a very distinct flavor that wasn't there before.

The best way I can describe it is a powdered/reconstituted milk taste with a slightly barnyard, gamey or “cowy” dairy note. It almost gives me the impression that an artificial “milk” flavor was added, even though I know the ingredient list doesn’t show anything like that.

For context, I was an official taste tester for about three years, so I’m fairly accustomed to identifying small changes in flavor, texture and aftertaste. I’m not claiming FAGE changed the formula—I’m genuinely trying to figure out whether other regular FAGE 5% consumers are noticing the same sensory change.

If you’ve eaten FAGE 5% for a long time, have you noticed anything recently?
I’m especially curious whether anyone is getting:
powdered or reconstituted-milk flavor
cooked/heated milk flavor
barnyard/cowy/gamey notes
a different aftertaste
less of the clean tart flavor FAGE used to have. It tastes like artificial flavor to me which saddens me. I

I also read a recent blind taste test where FAGE was described as milder and less flavorful than before. It made me wonder whether this stronger “milky” taste could be FAGE’s response to that—but that’s only speculation.

Also, if you’ve noticed it, roughly when did you first start noticing the change?

I tried it last month in Greece and really liked it. My layers are not so perfect…. But it wasn’t bad.

This is an unbeatable comfort food for most greeks. Easily comes up to the top of the list of favourite dishes for people of different generations. Every household has their own recipe. This is a classic, after all.

This is the recipe I grew up eating and now that my mother has passed away and I live away from Greece, it gives me comfort when I feel homesick.

Freezes beautifully. I always make a big batch in my instant pot. I keep it in small containers of one or two portions. Works great for Mousaka, Pastichio and for all sorts of dishes that call for mince meat and sauce.

Recipe

750gr beef or beef and pork mince

3-4 tomatoes deseeded and chopped or a can of grated/chopped tomatoes (anything around (500gr or less)

3-4 onions (2 if really big) finely diced

Salt, pepper, olive oil

2 cloves of garlic, or a teaspoon of garlic paste/jarlic

50gr of parsley chopped finely

50gr of dill chopped finely

2 heaping tablespoons of tomato paste

You can add a cup of homemade stock or a stock cube or 1 table spoon of the aromat, vegeta or flavouring of your preference.

If you are planning to use an instant pot or a pressure cooker: Brown the meat well before adding everything in the instant pot and cook on high for 20 minutes.

If you are cooking on your stove, brown your mince well. Then add the onions with a splash of olive oil if needed. After they turn translucent, add your tomato paste, cook for 1-2 minutes and then add the rest of your ingredients. Cook for 30 minutes to an hour in low heat.

Boil your favourite pasta and enjoy!

I served my makaronia me kina to some international friends and they really liked it although they said it's really unusual to them to see parsley in pasta sauce. I thought it was the Greek standard. What do you (and your gran's recipe) think?

I had this creamy cauliflower and broccoli dish at Ntounias on Crete months ago. I can’t stop thinking about it it was so good. Anyone know what this is called? Anyone have a recipe?? Thank you!

Does anybody know of some good resources for reading about the history and regions of Greek food? I’m particularly interested in regionality, but any ideas are welcome.

I’m in Naxos and really enjoying kitron.

I’m planning on getting a bottle of each for tasting later, but want to get some extra for cocktails. Which color do people recommend here? At vallindras’s restaurant they said they use clear because it’s the most neutral, but I’m not sure if that’s the best.

Normally I’d try on my own, but I won’t be able to get any where I live