Cornelia
Love that theses recipes are all traditional and handed down from family. Great to be able to make them in the thermy.
Elke
Highly recommend this fabulous cookbook. The recipes are easy to replicate, the depth of flavours (raspberry vinaigrette & balsamic reduction recipes are superb). The salad bowl reference guide is very helpful.
Jayne Martin
Beautiful book with easy to follow recipes
Tina Johnson
What a Beautiful Book! Thick glossy pages full of really useful everyday options. I’ll enjoy nourishing my family with these simple ideas.
Kate Win
super quick with the E-book and great communication all the way through. Love the recipes. Thank you
Helen Koulinos
Love the great dressings which are made from scratch and the wonderful salad and main meal recipes you have included along with your hints and tips
Kevin Crabtree
What an amazing book, the recipes are amazing and so easy, Chrystalla is a fantastic business women who is available to help out with help you need or questioned about any of her amazing recipes from all of the cookbooks available. Highly recommend
Violet B
Easy to order. Love the hard cover, photos of recipes are great quality, and amazing recipes
Merilyn
Absolutely thrilled with my purchase. The books are well set out with great glossaries. Cannot wait to make my own Tahini and Greek yoghurt.
Judith Gordon
Love the book and made my first Greek salad from it with the Greek dressing..loved it.
Sylvia
Very excited to receive these cookbooks, making it easy, even for people with food intolerances while also honouring the Greek culture. This set is a treasure chest of beautiful recipes, made easier with the thermomix.
Leonie Hamilton
It’s fabulous. Just fabulous.
Karin
Love your books, can’t wait for the next one. I made some of the christmas collection for some Greek clients and got a great review. Thanks again for all the time and effort you put into your recipes. Looking forward to trying out the salads.
Stamatina Tabone
Loveeeee this cookbook there BetterBusiness be another Greek one coming soon because I’ve already cooked a few things already
Sylvia
I love the detailed instructions and tips as well as the beautiful photographs. Beautifully put together. I also love that the recipes are clearly marked in relation to food intolerances and substitutions are offered where appropriate.
Freya Hogg
Great range of salads and so easy
Jan Stern
Nice clear instructions for a beginner
Joanne
I have now made miso salmon, ginger,garlic chilli chicken and pumpkin brocolini and partner has loved them both tonight I am doing tamari coleslaw and green beans with balsamic reduction which I made 2 days ago, also I have the raspberry vinegarette fermenting will finish it tomorrow to do sweet green salad thanks for the fabulous recipes
Anastasia
Have all the eBooks now and absolutely love all of them. They have me feeling like a master in the kitchen. Hubby also has whipped up on many occasion Baklava and the Rizogalo.
Only regret was not getting the hard copies.
Patsy Durack
It’s given me the inspiration to try some different salads instead of turning out the same old ones. Thank you.
Ryan El-Fadle
Love The posts on Facebook and the books from FAYI. Simple to make and taste great. I have the Salad book and the Mezi. Awesome recipes. Keep up the good work.
Steven Gavriel
The recipes from the Ebook Salads,Greek Meze,Xmas, cooking the help and praise you get from the girls is absolutely amazing thank you very much so polite fantastic thanks again
Margie
A great resource for both salads and dressings, beautifully presented.
Lucy Mathieson from Bake Play Smile
Mezze is a beautiful cookbook filled with absolutely delicious recipes. Each and every recipe is designed to be shared and enjoyed with family and friends... which is of course, the best way to eat! This is definitely my favourite cookbook for entertaining!
Robyn Wellfare
Truely a stunning book with the most beautiful recipes and charming family stories that shows the love that these generous women have for their family & culture.
I feel honoured to be an early owner of their first foray into cookbook publishing “Mezze” and I feel (certainly hope) it won’t be their last. And an added bonus is that these beautiful recipes are written in an easy to follow format. Love your work LadiesKeren Nicholaou
An absolutely stunning collection of traditional recipes. Beautifully presented with precise attention to detail. All recipes are easy to follow even for beginners and taste amazing… A definite must buy…
Felicity
Delicious authentic Greek food, that tastes great and is easy to make with the help of Thermie. Amazing photos of what the food looks like and the recipes are easy to follow. Highly recommend buying, a definite must for your library.
Kylie B
Love love love this book. Have been using my bellini intelli and have made 4 recipes from it so far and they have all been amazing. Beautifully presented with wonderful helpful info and photos to help master the recipes. If you havent purchased it yet I would highly recommend you do.
Emma
So overjoyed to have such beautiful recipes made easier to make using the thermomix! So gorgeously presented, you can feel the love of family oozing from between it’s pages, bringing a sense of home to each amazing recipe. Cannot recommend this book enough, a must have for anyone who loves Greek cuisine!!!
Angie Lin
This brings back some wonderful childhood memories of family dinners and the mouth watering smells wafting through the house. Thank you for “Thermomixing” the recipes to make it easier to recreate them for my family. Well done girls!!!
Sarah
I have made two items so far from the cook book. The traditional greek yogurt, so yummy and so easy. I was happy I could make it thicker than I usually buy it. I also made the rice pudding which was amazing and also very easy. I normally don’t like rice pudding so was very happy with the recipe. I’m looking forward to cooking all the other yummy recipes especially the cheeses and the souvlaki.
Bec & Joe The 4 Blades
Amazingly, the girls were able to cater for us (with theweird and wonderful selection of foods that don’t work for us!) We felt like we had won the food lottery!
Marianne Baker
I am so so excited to see a Greek cookbook coming out for the thermomix!!! Hoping I can wow my big Greek family with some of the recipes!!
Tess Hackett
Your new book sounds AMAZING! Love that there's so much vegetarian!
Madeleine Lee
Made the Halva Fourno recipe last night for the first time - delicious. Thank you so much!
Kerensa
I'm so excited to be making Greek food from scratch! My first bosses were Greek, nearly 20 years ago, I still remember the flavours, scents and brilliance of their food as they cooked for the family.
FAQs
What is taramasalata made of? ›
Taramasalata or taramosalata (Greek: ταραμοσαλάτα; from taramás 'fish roe' < Turkish: tarama + Greek: saláta 'salad' < Italian: insalata) is a meze made from tarama, the salted and cured roe (colloquially referred to as caviar) of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy ...
Why is my Taramasalata bitter? ›Our answer. We understand that sometimes smoked cod's roe can be a little bitter when used in taramasalata. Some people suggest this is caused by the membrane on the roe, which should be removed completely.
How long will Taramasalata last in the fridge? ›It'll keep in the fridge for a week and can be used a few ways all summer — add a grated white onion and toss with shaved celery and diced tomatoes as a salad dressing. Or thin with a little of the potato cooking water and some good olive oil and consider it as a sauce for whole grilled fish.
Why is Taramasalata so good? ›With bases such as yogurt or bread, a few main ingredients (usually vegetables or fish products), spices, olive oil, and lemon, these dips come straight from mother Earth and are more rich, filling, and pleasurable than any processed dip can ever be.
How healthy is taramasalata? ›Taramasalata contains three times more protein than hummus. It is high in omega-3 fatty acids, which can lower blood pressure and improve brain health. It is good source of vitamin D, which is important for strong bones.
What is pink taramasalata made of? ›The preamble to pleasure. As a fully fledged appetizer, the pink taramasalata of La Maison Nordique is made from high-quality salted and smoked hard roe, using traditional know-how.
What do you eat with taramasalata? ›As a side dish, taramasalata always has accompaniments. Pita (Greek bread) is the obvious choice, but a bag of salted chips is also very tasty! Taramasalata comes into its own as mezze with aubergine dip, keftedes (meatballs) and dolmades (stuffed vine leaves).
How long can you keep taramasalata once opened? ›Uses: Traditionally served with pitta bread, Taramosalata can also be spread on hot toast, crackers or in sandwiches. It can also be served with crudité as a dip. To store: Keep in the fridge and once opened consume within 2days.
How long does taramasalata last once opened? ›Keep refrigerated 0°C to +5°C. Once opened, consume within 2 days.
Can fish roe go bad? ›As a general rule, thawed caviar is recommended to be consumed within 10 days, however, it depends on how much bacteria is introduced to it (bread crumbs, specs of butter, etc.).
Can I freeze taramasalata? ›
Keep refrigerated. Once opened, consume within 2 days and do not exceed the use by date. Do not freeze.
Is there iron in taramasalata? ›INGREDIENTS: Rapeseed Oil, Water, Cod Roe (Fish) (6%), Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Onion (4%), Concentrated Lemon Juice, Salt, Sugar, Colour (Beetroot Red), Yeast.
Is taramasalata good for diabetics? ›Low carb, keto friendly taramosalata (Greek fish roe cream salad) gluten free, without bread, without potatoes, and also diabetic friendly! Taramosalata (fish roe cream salad) without bread and potatoes can be delicious and fluffy.
Is taramasalata high in sodium? ›Taramasalata, which is made from salted or smoked cod roe, was the saltiest, with an average salt content of 1.25g per 100g, compared with tomato salsa, which was the least salty, containing an average 0.49g per 100g.
Which fish roe is best? ›Sturgeon caviar has traditionally been considered the finest due to the fish's unique biology. Sturgeon can live for decades, slowly maturing and accumulating fat that lends the eggs their prized texture and flavor. The historic stalwarts are beluga, sterlet, osetra, and sevruga from the Caspian Sea.
Why is taramasalata popular in Greece? ›In Greece, taramasalata is traditionally consumed on Clean Monday, which is the first day of Lent.
Why is taramasalata white in Greece? ›Tarama is the roe (microscopic eggs) of either carp, cod or mullet which is preserved with the addition of salt. There are two types available in Greece: white and pink Tarama. White tarama is the best quality fish roe, it is undyed and (from what I've heard) it may be difficult to find in many countries.
What is taramasalata eaten with? ›As a side dish, taramasalata always has accompaniments. Pita (Greek bread) is the obvious choice, but a bag of salted chips is also very tasty! Taramasalata comes into its own as mezze with aubergine dip, keftedes (meatballs) and dolmades (stuffed vine leaves).
What does taramasalata taste like? ›Creamy, smooth and absolutely delicious! A traditional Taramasalata recipe (or Taramosalata) made from fish roe, olive oil, lemon juice, grated onions and bread. It is often served as part of a meze platter for special occasions. Simply delicious!