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Taramosalata (Fish roe salad - meze)

  Photo taken from Athinorama Umami Taramosalata There are also the Greek classics, think something like a dip but instead of using nachos or vegetables to eat them we use bread. Taramosalata is one of those dishes.   It is roe fish blended into a creamy pink dip of pureed potatoes with parsley, lemon juice, and finely chopped onion (optional).   In meze, this is one of the first dishes that it is served.   In taverns, they always bring it along with salad, tzatziki, and tahini.   We will talk about the last two later.   Well, let’s see our recipe…   Ingredients 2 kg tarama (fish roe). 1 large potato or two small ones 450gr of Greek bread 1 tsp of shredded and dried onion 1 cup olive oil The juice of one lemon (medium size) Tarama is the hardest ingredient to find, so it is a good idea to look at groceries that import Mediterranean food. It is usually sold in larger jars, but you can store the remainder in the freezer for months. Peel the potatoes and cut t
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Snow white Cream (eggless)

This white, eggless cream was a sweet my mum used to make when I was little.  It is perfect for summer and very easy to make.  You can ommit the almonds if you like.  It will be equally delicious.


Snowhite Cream
Ingredients
1500ml whole milk
500ml fresh cream
150gr caster sugar
30gr gelatin powder
5gr mastic powder
150gr almonds (peeled)

Preparation Method
1) In a deep pan mix the milk with the fresh cream. Add sugar and gelatin. Mix well and boil in low heat by stirring continuously the mixture with a hand whisk all the way through.

2) Allow to cool for 15 minutes and then add the peeled almonds. Stir well.

3) Pour the mixture in a deep gelatin form.

4) Allow to cool completely and refrigerate for at least 24 hours.

5) Decorate the cream the way you wish.
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Comments

  1. Christine's PantryAugust 3, 2011 at 10:48 PM

    Beautiful! Well done!

    ReplyDelete
  2. TinaRBKAugust 3, 2011 at 11:24 PM

    Yum-This dairy dessert sounds pretty tasty and it makes for a lovely presentation. Yum!

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  3. AnonymousAugust 3, 2011 at 11:31 PM

    So beautiful and I love foods that give you memories of times past...

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  4. AnonymousAugust 4, 2011 at 12:31 AM

    This is beautiful, so great for a spring garden party!

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  5. adorasboxAugust 4, 2011 at 1:11 AM

    Milk or cream set with gelatin is very popular in the Philippines. Fruits are usually added but I like the almonds you've added to yours. Delicious.

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  6. TiffanyAugust 4, 2011 at 1:55 AM

    Another work of art! :D

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  7. S.V.August 4, 2011 at 3:53 AM

    This sounds very tasty.... very much like an Asian dessert my mother would buy when I was a kid.

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  8. Shay @ Paper Plates and ChinaAugust 4, 2011 at 4:55 AM

    This is so cute. I love that it can be decorated anyway you like! Thanks for sharing this great recipe and your memory.

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  9. PeggyAugust 4, 2011 at 5:03 AM

    This is absolutely beautiful!

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  10. kristyAugust 4, 2011 at 6:16 AM

    So you and your mom are both cake mavens?! Amazing. What fun you all must have at family gatherings - I can just imagine the table of desserts. This, of course, looks beautiful.

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  11. Anne@frommysweetheartAugust 4, 2011 at 6:25 AM

    This looks lovely! And I wouldn't dare omit the almonds!!! : )

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  12. CakewhizAugust 4, 2011 at 6:37 AM

    I am getting bored of my regular buttercream icing. This looks very tasty and i like the additiion those almonds...i gotta try this asap! Hehe.
    What is mastic powder? I haven't seen it around yet.... Maybe it's called something else here... Any idea?

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  13. WinnieAugust 4, 2011 at 11:49 AM

    How beautiful !!
    I have to tell you that I look forward to each of of your posts.

    BTW - what is "mastic powder" ?

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  14. Dreams of cakesAugust 4, 2011 at 11:53 AM

    The mastic powder in greek is called "masticha" I will give you a link to a previous post I have, where you can find all relevant information.
    It is a product you can find ONLY in the island of Chios "ΧΙΟΣ" and it is exported in the whole world. I am sure you will love it. The taste and smell of masticha is excellent!!
    www.dreamofcakes.net/.../...-with-greek-touch.html

    ReplyDelete
  15. WinnieAugust 4, 2011 at 2:17 PM

    Thank you for explaining!
    It sounds like something that I would love to try.
    Can you please give the full link to you other post? (the one you tried to give doesn't work)

    Thanks!

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  16. Ambreen (Simply Sweet n Savory)August 4, 2011 at 2:29 PM

    what an awesome idea! Looks fantastic :)

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  17. ClaireAugust 4, 2011 at 5:12 PM

    very cute!

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  18. AnonymousAugust 4, 2011 at 6:41 PM

    Beautiful! Is it similar to the italian panna cotta?

    ReplyDelete
  19. Susan LindquistAugust 4, 2011 at 9:32 PM

    So beautiful!

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  20. AnonymousAugust 4, 2011 at 9:46 PM

    Thanks for visiting my blog! I love your cakes - so impressive. The Mickey Mouse cupcakes are so cute - and they look manageable to recreate!

    ReplyDelete
  21. kankanaAugust 4, 2011 at 10:46 PM

    This looks beautiful and sounds delicious and with those flowers on top .. pretty!

    ReplyDelete
  22. AVÓ CONCÓRDIAAugust 4, 2011 at 10:58 PM

    Very delicious i love it.

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  23. AnonymousAugust 4, 2011 at 11:28 PM

    Nice, I might try this with agar agar powder instead of gelatin to make it vegetarian. It looks lovely!

    ReplyDelete
  24. EsAugust 5, 2011 at 2:21 PM

    What a fun recipe. I never heard of it before.I'm going to keep this in mind.
    Thank you for visiting my blog. I'm planning to translate my recipes/ blog. I'll keep you posted.

    ReplyDelete
  25. briarroseAugust 5, 2011 at 9:37 PM

    Such charming decorations.

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  26. Jennifer [To PIN/share a Post, Click the 3 dots or the Red SAVE Button]August 7, 2011 at 5:35 PM

    Gorgeous! What is mastic powder? :)

    Where do you live that you use metric measurements. Curious.

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  27. sheril benedictAugust 8, 2011 at 5:07 AM

    Beautiful post !!!

    ReplyDelete
  28. Mrs MulfordAugust 9, 2011 at 12:02 AM

    Very pretty dish and a very pretty name. I am also getting educated yet again as mastic is a well known word here in the UK but I have researched more of it's use and source in Chios, very interesting, thank you.

    ReplyDelete
  29. UnknownAugust 10, 2011 at 11:32 PM

    I like that it's eggless. Lovely!

    Alaiyo

    ReplyDelete
  30. SandiAugust 11, 2011 at 5:25 PM

    Beautiful stuff..so creative!

    ReplyDelete
  31. AnonymousFebruary 11, 2019 at 4:16 PM

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    uch about this, like you wrote the book in it or something.
    I believe that you simply can do with a few percent to pressure the message house a bit, but instead of that, that is excellent blog.
    A fantastic read. I'll definitely be back.

    ReplyDelete

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