Mail-Artists Food Details

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Mail-Artists Food Details

Mail-Artists tend to eat sometimes special things, maybe not even connected to the mail-art they send out. Share your favorite food end recepies with IUOMA-members in this group. Lets make a cookbook together.

Members: 22
Latest Activity: Nov 7, 2016

Discussion Forum

Where is your favourite Restaurant?

Started by RJ - Moderator. Last reply by Linda Ward Jul 16, 2011. 17 Replies

Where is it, what do you normally order, and where is it located. Include a photo if you can!

What is your favourite Food?

Started by Ruud Janssen. Last reply by Skybridge Studios Nov 8, 2010. 12 Replies

What is the kind of food where all other thoughts vanish and you want to eat?

What is your favourite Drink?

Started by Ruud Janssen. Last reply by Angie & Snooky Nov 7, 2010. 21 Replies

The question tells it all. What do you drink when you had the choice?

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Comment by Katerina Nikoltsou (MomKat) on November 2, 2010 at 5:02pm
If only we could have aromas on the internet!
Smells wondeful...good enough to eat !

Comment by Katerina Nikoltsou (MomKat) on November 2, 2010 at 5:00pm
sloooow cooking in Morocco ceramics

Comment by Katerina Nikoltsou (MomKat) on November 2, 2010 at 4:59pm
mmmm, looks yummy art tower and TiAr!
How about some yummy Morocco food in Istanbul?
Lots of chicken, lamb, olives, couscous and pilafi

Comment by Katerina Nikoltsou (MomKat) on July 27, 2010 at 8:42am
ready for mousaka...or imam baldi..mmmm?

Comment by Litsa Spathi / NOBODY on July 27, 2010 at 4:29am
12 July.
The photo is great!
Kürbis?
Comment by Litsa Spathi / NOBODY on July 25, 2010 at 10:54am
Vlita = Amaranth

Vlita = Amaranth with Scorthalia (Βλήτα με Σκορδαλιa]

"A Rose and an Amaranth blossomed side by side in a garden,
and the Amaranth said to her neighbour,
"How I envy you your beauty and your sweet scent!
No wonder you are such a universal favourite."
But the Rose replied with a shade of sadness in her voice,
"Ah, my dear friend, I bloom but for a time:
my petals soon wither and fall, and then I die.
But your flowers never fade, even if they are cut;
for they are everlasting."
- Aesop, The Rose and Amaranth

Looking to add some more leafy greens to your diet? Greeks generally consume more leafy greens, vegetables, and fruits than all other Europeans. Wild greens in particular are quite popular throughout Greece and this has led to the semi-domestication of certain species. One of my family’s favourites is Amaranth, or more colloquially known as “vlita” in Greece [Gr. βλήτα pronounced ‘VLEE-tah’].

The name Amaranth comes from the Greek amaranthos (αμάρανθος) the "un-withering," or “fadeless” (flower). Associated since the most ancient times with the goddess of the hunt, Artemis, the amaranth grows like a weed throughout Greece; both on the mainland and throughout the islands. Though, regional differences in referring to species of this wild herb ascribe different names to it, for instance, on the island of Kefalonia a mottled-leaf species of vlita is referred to as papagalos (παπαγάλος) or “parrot”. Suffice it to say, the term vlita is all you need to remember should you ever wish to find some anywhere in Greece.


Amaranth in our kitchen garden - Click to Enlarge Image

Many families, my own included, actively cultivate amaranth in our kitchen gardens, as it is a truly wonderful accompaniment for some grilled fish, or to have on its own as a salad or vegetarian entree. Typically, my family and most others from Arcadia, will eat vlita blanched and drizzled with some olive oil, lemon juice or vinegar, and sprinkled with salt, oregano, and pepper; with perhaps some chopped garlic thrown in as well. On the other hand, my wife’s family which is from neighbouring Laconia, enjoys vlita with a helping of a traditional garlic sauce called Scorthalia [Gr. Σκορδαλιά pronounced ‘score-thal-YA’].

As this recipe is the Laconian version of a vlita salad it therefore requires a recipe for Scorthalia. Now, traditionally speaking, Scorthalia can be made with ground walnuts or almonds, or simply with day-old bread soaked in water and squeezed out. Since the introduction of the potato to Greece, Scorthalia has also been made with mashed potatoes. This recipe will detail the potato version of Scorthalia and I will share the other versions some other time.

Ingredients:

Tender Amaranth leaves and shoots (no stalks), a good large bunch
3 large potatoes, peeled
7 garlic cloves, peeled and pressed or finely shredded
1/3 cup Greek extra virgin olive oil
1/3 cup vinegar (I use Greek wine vinegar)
1 tablespoonful dried Greek oregano
Salt and pepper to taste

Preparing the Scorthalia:

1. Fill a medium sized saucepan with water (3/4 or so full) and a dash of salt, place on stove and bring to boil.
2. Cut potatoes into eighths and add to boiling water. Boil potatoes until soft then drain them and put them in a medium to large sized mixing bowl.
3. Using a potato masher, or a large fork, proceed to thoroughly mash the potatoes.
4. Once potatoes have been mashed, add the pressed garlic, along with the olive oil, vinegar, salt and pepper, and resume mashing and stirring to incorporate all the ingredients. Try to ensure that there are no lumps of potato remaining in the mix. When a uniform and creamy state has been achieved, set the Scorthalia aside.

Preparing the Amaranth (Vlita):

1. Soak amaranth leaves and shoots for about 15 minutes in cold water, then rinse them off and set aside.
2. Bring a large pot of salted water to a boil.
3. Add amaranth leaves and shoots to the pot and boil for 5-8 minutes until the leaves are a dark green colour and the shoots are noticeably tender. Remove from pot, and place in a colander, run under a stream of cold water, and then set aside to drain for 15 minutes.

Serve vlita with a dollop of Scorthalia overtop, and then add a sprinkling of dried Greek oregano and a drizzle of olive oil as garnish. Enjoy this vegetarian Greek food recipe on its own or serve it alongside some grilled fish, either way it will satisfy the palate and appetite.

Kali Orexi! (Bon Appetit)
Comment by Ruud Janssen on July 25, 2010 at 10:45am
It is called Vlita. Typical Greek vegetable, cooked by Litsa Spathi on July 24th 2010
Comment by Ruud Janssen on July 25, 2010 at 7:44am

Comment by Katerina Nikoltsou (MomKat) on April 4, 2010 at 11:44pm
Time for the Greek feast: lamb-on-the-spit
and all the trimmings...
today and tomorrow and all the week...
the celebrations continue...

KALO PASXA...Happy Easter to all!
Comment by sharon kennick on April 4, 2010 at 10:56pm
thank you katerina; they are so pretty! a blessed easter season to you and yours. may your egg not crack!
 

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