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	<title>Greekalicious</title>
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	<link>http://www.greekalicious.com.au</link>
	<description>Greekalicious Greek Food, Free Recipes and Cooking Classes Sydney</description>
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		<title>Interview with Food Service Magazine Greece &#8211; In Greek</title>
		<link>http://www.greekalicious.com.au/press/interview-with-food-service-magazine-greece-in-greek/</link>
		<comments>http://www.greekalicious.com.au/press/interview-with-food-service-magazine-greece-in-greek/#comments</comments>
		<pubDate>Sun, 15 Apr 2012 02:02:58 +0000</pubDate>
		<dc:creator>jodiallbon</dc:creator>
				<category><![CDATA[Press]]></category>

		<guid isPermaLink="false">http://www.greekalicious.com.au/?p=1910</guid>
		<description><![CDATA[&#160; &#160; &#160; &#160; Click here to view the Interview with Food Service Magazine Greece &#8211; In Greek  &#8211; In Greek]]></description>
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		<title>A Greekalicious Easter Feast</title>
		<link>http://www.greekalicious.com.au/press/a-greekalicious-easter-feast/</link>
		<comments>http://www.greekalicious.com.au/press/a-greekalicious-easter-feast/#comments</comments>
		<pubDate>Wed, 04 Apr 2012 06:17:27 +0000</pubDate>
		<dc:creator>jodiallbon</dc:creator>
				<category><![CDATA[Press]]></category>

		<guid isPermaLink="false">http://www.greekalicious.com.au/?p=1897</guid>
		<description><![CDATA[&#160; &#160; &#160; &#160; &#160; Click here to view the article on A Greekalicious Easter Feast]]></description>
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		<title>Olympic On Air magazine</title>
		<link>http://www.greekalicious.com.au/press/olympic-on-air-magazine/</link>
		<comments>http://www.greekalicious.com.au/press/olympic-on-air-magazine/#comments</comments>
		<pubDate>Wed, 08 Feb 2012 04:03:19 +0000</pubDate>
		<dc:creator>jodiallbon</dc:creator>
				<category><![CDATA[Press]]></category>

		<guid isPermaLink="false">http://www.greekalicious.com.au/?p=1839</guid>
		<description><![CDATA[Olympic On Air magazine, issue Winter 2012 (In Greek and English) Please click here to view Olympic On Air magazine 2012]]></description>
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		<title>Tiropsomo with feta, kasseri and thyme (Greek cheese bread)</title>
		<link>http://www.greekalicious.com.au/recipes/tiropsomo-with-feta-kasseri-and-thyme-greek-cheese-bread/</link>
		<comments>http://www.greekalicious.com.au/recipes/tiropsomo-with-feta-kasseri-and-thyme-greek-cheese-bread/#comments</comments>
		<pubDate>Wed, 25 Jan 2012 01:34:13 +0000</pubDate>
		<dc:creator>maria</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[free greek food recipes]]></category>
		<category><![CDATA[free recipes]]></category>
		<category><![CDATA[Greek bread]]></category>
		<category><![CDATA[Greek cookery]]></category>
		<category><![CDATA[Greek food]]></category>
		<category><![CDATA[greek recipes]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[tiropsomo]]></category>

		<guid isPermaLink="false">http://www.greekalicious.com.au/?p=1805</guid>
		<description><![CDATA[Serves: 6 people Recipe by Maria Benardis, Founder of Greekalicious and author “My Greek Family Table” winner of the prestigious 2009 Gourmand World Cook Book Award &#8211; Best Mediterranean Cuisine Book Bread has always been important to Greeks. For some Greeks bread is so important that no meal can be conceived without it. Bread making was passed on to Greece from the Egyptians and then the Greeks taught the Romans how to make bread. The Ancient Greeks considered bread making an early mark of civilization that lifted them above other people. The Romans were unfamiliar with bread until they met the Greeks. They favoured gruel (porridge). The Romans grew to love Greek bread so highly that almost all the bakers in the entire Roman Empire were Greeks. Spelt bread is one of the most Ancient Greek forms of bread making. Bread played a very important role in every day life in Ancient Greece. The flour was kneaded with water, or with water and honey, sometimes with oil or honey and wine (oinomelo). The breads varied in the manner of cooking as well as in shape. For visual effect bread was garnished by sprinkling sesame, poppy or flax seeds on top, as the [...]]]></description>
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		<title>Cauliflower Soup</title>
		<link>http://www.greekalicious.com.au/recipes/cauliflower-soup/</link>
		<comments>http://www.greekalicious.com.au/recipes/cauliflower-soup/#comments</comments>
		<pubDate>Wed, 25 Jan 2012 01:27:55 +0000</pubDate>
		<dc:creator>maria</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cauliflower soup]]></category>
		<category><![CDATA[free greek food recipes]]></category>
		<category><![CDATA[free recipes]]></category>
		<category><![CDATA[Greek cooking]]></category>
		<category><![CDATA[Greek food]]></category>
		<category><![CDATA[greek recipes]]></category>

		<guid isPermaLink="false">http://www.greekalicious.com.au/?p=1799</guid>
		<description><![CDATA[Serves: 4 people Recipe by Maria Benardis, Founder of Greekalicious and author “My Greek Family Table” winner of the prestigious 2009 Gourmand World Cook Book Award &#8211; Best Mediterranean Cuisine Book Cauliflower traces its ancestry to the wild cabbage, a plant thought to have originated in ancient Asia Minor. The exact origins are somewhat obscure. There is also a belief that the cauliflower originated in Cyprus and thus adopting its old French name of Chou de Chypre (Cyprus cabbage). It is likely that the Arabs who introduced the cauliflower to Europe via Cyprus after the fall of the Roman Empire. In Greece cauliflower is not one of the most highly used vegetable however you will see it featured raw in salads, in soups, steamed with ladoloemono or slow braised with tomato and spices. This is the way I enjoy cauliflower. Serve with some toasted crusty bread with melted Greek kasseri cheese. Ingredients 1 cauliflower cut in florets 4 tablespoons extra virgin olive oil 1 white onion finely chopped 2 cloves garlic finely chopped 1 large potato chopped 1 liter of chicken stock 1 bay leaf 150 mls double cream Salt and pepper, to taste Ground nutmeg, garnish Parsley finely chopped, garnish [...]]]></description>
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		<title>Pasta with ladolemono dressing</title>
		<link>http://www.greekalicious.com.au/recipes/pasta-with-ladolemono-dressing/</link>
		<comments>http://www.greekalicious.com.au/recipes/pasta-with-ladolemono-dressing/#comments</comments>
		<pubDate>Wed, 25 Jan 2012 01:20:51 +0000</pubDate>
		<dc:creator>maria</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[free recipes]]></category>
		<category><![CDATA[Greek cooking]]></category>
		<category><![CDATA[Greek food]]></category>
		<category><![CDATA[greek recipes]]></category>
		<category><![CDATA[ladolemono]]></category>
		<category><![CDATA[pasta]]></category>

		<guid isPermaLink="false">http://www.greekalicious.com.au/?p=1793</guid>
		<description><![CDATA[Serves: 2 people Recipe by Maria Benardis, Founder of Greekalicious and author “My Greek Family Table” winner of the prestigious 2009 Gourmand World Cook Book Award &#8211; Best Mediterranean Cuisine Book Pasta or noodle making has its origins in Asia. It then travelled to Rome and Greece. The word pasta comes from Latin word pasta &#8220;dough, pastry cake&#8221;, itself the latinisation of the Greek παστά (pasta) &#8220;barley porridge&#8221;, in turn from παστός (pastos), &#8220;sprinkled with salt, salted&#8221;.  Many people will be surprised to know that pasta is not really uniquely Italian and that Greeks have been making pasta since Ancient times. Lasagna was made in Ancient Greece and Lasagne actually has it origins from Ancient Greece. Ancient Greeks had a pan called lasana which according to Homer was used to bake flat sheets of dough. The Greeks brought that pan and flat dough with them wherever they colonized and one of the main areas they colonized wasItaly.  The word and the dish, as lagana became lasagna. In Modern Greek lagana means the wide, low pan and flat unleavened Lenten breads that are baked in it. In Macedonia it refers to a thin noodle pie with sausage, sauce topped with cheese. You [...]]]></description>
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		<title>Spicy Keftedes (Meat Balls)</title>
		<link>http://www.greekalicious.com.au/recipes/spicy-keftedes-meat-balls/</link>
		<comments>http://www.greekalicious.com.au/recipes/spicy-keftedes-meat-balls/#comments</comments>
		<pubDate>Thu, 19 Jan 2012 23:26:08 +0000</pubDate>
		<dc:creator>maria</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[free recipes]]></category>
		<category><![CDATA[greek]]></category>
		<category><![CDATA[Greek food]]></category>
		<category><![CDATA[greek recipes]]></category>
		<category><![CDATA[keftedes]]></category>
		<category><![CDATA[meat balls]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://www.greekalicious.com.au/?p=1784</guid>
		<description><![CDATA[Serves: 4 people Recipe by Maria Benardis, Founder of Greekalicious and author “My Greek Family Table” winner of the prestigious 2009 Gourmand World Cook Book Award &#8211; Best Mediterranean Cuisine Book It is believed that fritters or keftedes have their origins in Ancient Greece. Greek loukoumades or doughnuts was the first type of fritter to be created in Ancient times. These were sweet fritters with honey and sesame. Almost every region andislandofGreecehas their own fritters based on meat, seafood, vegetables or fruit. For example Santorini uses tomatoes or fava bean, Mykonos onions, Crete wild greens,Tinos fennel and so on. You can use beef or lamb mincemeat or a combination for this dish. The bread must be stale — half a loaf of a country-style sourdough bread is ideal. Ingredients ½ loaf Vienna or round country-style sourdough bread, stale 500 grams mincemeat 1 clove garlic, crushed 1 cup spring onion, finely chopped 1 cup continental parsley, finely chopped 2 teaspoons ground cumin 2 tablespoons extra virgin olive oil 1 egg Sea salt and cracked pepper, to taste Olive oil, for frying Method Remove the crust from the bread and discard. Soak the bread in some water then squeeze it until all the [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Butter Bean Dip</title>
		<link>http://www.greekalicious.com.au/recipes/butter-bean-dip/</link>
		<comments>http://www.greekalicious.com.au/recipes/butter-bean-dip/#comments</comments>
		<pubDate>Thu, 19 Jan 2012 23:12:34 +0000</pubDate>
		<dc:creator>maria</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[butter bean dip]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dips]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[free recipes]]></category>
		<category><![CDATA[greek]]></category>
		<category><![CDATA[Greek food]]></category>
		<category><![CDATA[greek recipes]]></category>

		<guid isPermaLink="false">http://www.greekalicious.com.au/?p=1772</guid>
		<description><![CDATA[Makes: 1 bowl Recipe by Maria Benardis, Founder of Greekalicious and author “My Greek Family Table” winner of the prestigious 2009 Gourmand World Cook Book Award &#8211; Best Mediterranean Cuisine Book One of the ingredients in this dip is Basil. An extremely important and spiritual ingredient in Greek cookery. The word basil comes from the Greek βασιλεύς (basilius) meaning &#8220;king&#8221; or “royal. Basil is the king of herbs and the crowning herb in Greek cuisine. Basil is one of the most sacred symbols of  Christianity and it is used in the Greek Orthodox Church to bless its patrons and to bless people’s homes. As with all ingredients, basil must be handled delicately and respectfully when cooking with it. The father of medicine, Hippocrates regarded basil as beneficial to the heart and prescribed it for treatment of constipation and for the prevention of vomiting. This is one of the many Greek salads that we enjoy in Greece. Enjoy this dip with some fresh crusty bread. Ingredients 1 can (400grams) butter beans, rinsed well 1 clove of garlic, sliced 1 lemon, juiced Fresh Basil, handful salt and pepper, to taste 1 small red chilli 1/4 cup Extra Virgin olive oil Extra virgin olive oil, garnish [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Tomato Feta and Basil salad (Salata me ntomata feta kai vasiliko)</title>
		<link>http://www.greekalicious.com.au/recipes/tomato-feta-and-basil-salad-salata-me-ntomata-feta-kai-vasiliko/</link>
		<comments>http://www.greekalicious.com.au/recipes/tomato-feta-and-basil-salad-salata-me-ntomata-feta-kai-vasiliko/#comments</comments>
		<pubDate>Wed, 18 Jan 2012 04:23:15 +0000</pubDate>
		<dc:creator>maria</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[free recipe]]></category>
		<category><![CDATA[Greek cooking]]></category>
		<category><![CDATA[Greek food]]></category>
		<category><![CDATA[Greek recipe]]></category>
		<category><![CDATA[Greekalicious]]></category>
		<category><![CDATA[Maria Benardis]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://www.greekalicious.com.au/?p=1762</guid>
		<description><![CDATA[  &#160; Serves: 6 people Recipe by Maria Benardis, Founder of Greekalicious and author “My Greek Family Table” winner of the prestigious 2009 Gourmand World Cook Book Award &#8211; Best Mediterranean Cuisine Book One of the main ingredients in this salad is Basil. An extremely important and spiritual ingredient in Greek cookery. The word basil comes from the Greek βασιλεύς (basilius) meaning &#8220;king&#8221; or “royal. Basil is the king of herbs and the crowning herb in Greek cuisine. Basil is one of the most sacred symbols of  Christianity and it is used in the Greek Orthodox Church to bless its patrons and to bless people’s homes. As with all ingredients, basil must be handled delicately and respectfully when cooking with it. Greek basil is quite different to the sweet basil variety we find here in Australia. It is a fine leaved pungent variety and has a much stronger fragrance. The father of medicine, Hippocrates regarded basil as beneficial to the heart and prescribed it for treatment of constipation and for the prevention of vomiting. This is one of the many Greek salads that we enjoy in Greece. Ingredients 8 medium tomatoes 200 grams feta cheese, crumbled Sea salt to taste Extra virgin [...]]]></description>
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		<title>Fried crumbed tomatoes (tiganites ntomates)</title>
		<link>http://www.greekalicious.com.au/recipes/fried-crumbed-tomatoes-tiganites-ntomates/</link>
		<comments>http://www.greekalicious.com.au/recipes/fried-crumbed-tomatoes-tiganites-ntomates/#comments</comments>
		<pubDate>Wed, 18 Jan 2012 04:12:25 +0000</pubDate>
		<dc:creator>maria</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.greekalicious.com.au/?p=1753</guid>
		<description><![CDATA[Serves: 2 people Recipe by Maria Benardis, Founder of Greekalicious and author “My Greek Family Table” winner of the prestigious 2009 Gourmand World Cook Book Award &#8211; Best Mediterranean Cuisine Book Tomatoes are extremely versatile and there are hundreds of varieties; green, yellow, orange, tiny to huge, spherical to irregular, juicy or not, acid or sweet or balanced, strongly flavoured or not, and the list goes on. Many types of tomato types are grown in Greece, including some varieties that are common only in Greece such as the Athenian Batala of Vravrona and the “tomatakia” of Santorini. It is not unusual to hear people in Greece refer to Greek summer as the “tomato season”. Probably the most usual way of eating tomatoes in Greece, is to sprinkle a little bit of salt, oregano and olive oil over the tomatoes. Combining tomatoes with feta and again a little bit of oregano and/or basil leaves and olive oil, is another traditional plate. Not to mention Greek salads and all their variations. Dako is a specialty on the island of Crete. This is one of the many ways I enjoy tomatoes in the Summer. Ingredients 2 large tomatoes, washed 4 very thin slices of [...]]]></description>
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