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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Greek Salad 🇬🇷

 

Greek Salad 🇬🇷

This traditional Greek salad is light, refreshing, and packed with vibrant Mediterranean flavors. It’s simple to prepare and perfect for summer meals or as a side dish with grilled meats or seafood.

Ingredients:

  • 2 large cucumbers, sliced
  • 4 medium tomatoes, cut into wedges
  • 1 red onion, thinly sliced
  • 1 cup Kalamata olives
  • ½ cup crumbled or cubed feta cheese
  • Optional: 1 green bell pepper, sliced

For the Dressing:

  • ¼ cup extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 garlic clove, minced (optional)
  • Salt and black pepper to taste


Instructions:

Step 1: Prepare the Vegetables

  1. Peel the cucumbers (optional) and slice them into rounds or half-moons.
  2. Cut the tomatoes into wedges and thinly slice the red onion.
  3. If using, slice the bell pepper into thin strips.

Step 2: Assemble the Salad

  1. In a large bowl or platter, combine the cucumbers, tomatoes, red onion, olives, and bell pepper (if using).
  2. Top with crumbled or cubed feta cheese.

Step 3: Make the Dressing

  1. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic (if using), salt, and pepper.
  2. Taste and adjust seasoning if needed.

Step 4: Toss and Serve

  1. Drizzle the dressing over the salad and gently toss to coat the vegetables evenly.
  2. Serve immediately for the best flavor and freshness.

Serving Suggestions:

  • Serve with warm pita bread or grilled chicken for a heartier meal.
  • Pair with hummus or tzatziki for a full Mediterranean spread.

Tips:

  • Make it authentic: Traditionally, Greek salads don’t include lettuce—stick to the core vegetables for authenticity.
  • Olive swap: Use green olives if you prefer a milder flavor.
  • Chill the salad: For a more refreshing bite, refrigerate for 15-20 minutes before serving.

This Greek Salad is a perfect balance of crunchy vegetables, salty olives, and creamy feta, all tied together with a zesty oregano dressing. Ideal for hot summer days or light meals!

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