Grekisk taverna. Efes Taverna in Stockholm 2019-11-15

Efes Taverna in Stockholm

Add 4 sheets on top, sprinkling each sheet with melted butter. Use an electric mixer or electric hand beaters to whisk the egg whites and sugar until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted meringues. This is a nice restaurant that serves classical greek food. Prepare the syrup: To achieve the perfect texture for the syrup of the Galaktoboureko, you should never blend or stir the syrup, while it is boiling. I put a large square at the bottom and up the sides and a round on top. Store it out of fridge for up to 4-5 days. In accordance with applicable law, you have the right to access, correct, suppress and transfer your data and a right to object to your data being processed, in particular for marketing purposes.

Mykonos Taverna in Stockholm

You may submit a complaint to a data protection regulatory authority should you feel that your personal data has not been used in compliance with the law. Många av rätterna har blivit kända runt hela världen och är idag älskade och omtyckta långt utanför Greklands gränser, som till exempel tzatziki och grillat lamm. Stir occasionally, to keep the custard from forming a skin on top, while you prepare the rest of the Galaktoboureko recipe. On the contrary, what is considered a flaw for a traditional Greek Galaktoboureko recipe is a very smooth, starchy and tight custard. Just be careful to add the semolina slowly to the warm milk to avoid it forming lumps! Whoever wants traditional Greek food or drinks can visit our online store, which is addressed to wholesalers: Made this for the first time a few days ago. There is a lot of syrup, but after a day or two it seems ok! Tip in the custard, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard. Melt 230g of butter, and butter the bottom and sides of the tray.

Mykonos Taverna in Stockholm

Här serveras alla klassiska rätter från det grekiska köket. I sann grekisk anda lägger vi omsorgsfull tanke och personlig kärlek bakom varje maträtt. The galaktoboureko at my local Greek festival was much more subtly sweet. These rights can be exercised by sending an email to contact lafourchette. I only have to question the amount of syrup but after using it at the end, I had to take some out. It was good but it just had way too much sugar!! If you want a good plate of greek food, then you will be satisfied.

Mykonos Taverna in Stockholm

Endast mat av kvalité För greker är måltiden sällskap och mat. This site uses cookies to improve your experience, to enhance site security and to show you personalised advertising. The cheesecake dessert had a really weird taste as well, so i wouldnt recommend People to order it but otherwise The food was very good. Take care of every Greek recipe using genuine Greek products. After a lot of experimenting, we have distilled the essence of this delightful traditional Greek dish to a few easy to follow steps for you to make the very best Galaktoboureko on your first try! Have a bite of this amazing Galaktoboureko and let its juices flow in your mouth! Brush the top with enough butter and scar the top of the Galaktoboureko with a sharp knife. Two days later only one piece left and I think that says everything! By clicking on or navigating the site, you agree to our use of cookies.

Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)

Galaktoboureko is a traditional Greek dessert made with layers of golden brown crispy phyllo, sprinkled with melted butter , filled with the most creamy custard and bathed in scented syrup. Thank you for the recipe, excellent! So go ahead, give this traditional Galaktoboureko recipe a try and amaze your friends and family! This is the secret to a more fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavour of your Galaktoboureko. But it is a good recipe. All the secrets to make the perfect homemade Galaktoboureko the traditional Greek way! We have selected the finest Spanish cuisine complemented with an exclusive wine list. Layer four sheets of phyllo so that they extend half in the pan and half out of the pan horizontally and vertically and one more in the middle.

Music of Authentic Greek Fish Tavern

Any other ideas out there for successful substitutions? As soon as it comes to the boil slowly add the semolina and the vanilla extract; turn the heat down to medium heat and whisk constantly until it the mixture becomes creamy. The prices are okay, a bit cheaper for lunch in weekdays and therefore worth it. Just let the sugar dissolve in the hot water, remove from the stove and add some honey to make the syrup nice and thick. With a knife trim some of the excessive phyllo, if you like, and roll the rest on the edges. This is the secret to a more fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavour of your Galaktoboureko.

Golden Collection

This is a very easy to follow Galaktoboureko recipe for you to recreate this traditional sweet delight from scratch. In most traditional Greek recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe the eggs are beaten into meringues and combined in the semolina based cream. Even though it will be really hard. Leave the syrup aside to cool completely. Boka därför bord i tid innan besöket. The service was really not excisting, we had to wait alot, even to actually get The menu.

Taverna Efes

Always laddle really slowly the cold syrup over the hot Galaktoboureko, enabling each ladle to be absorbed, so that the syrup is absorbed evenly. The key for the most flavourful Galaktoboureko is to use a good quality fresh butter to butter the phyllo sheets. Serve after the syrup is absorbed. Prepare the Galaktoboureko custard: For the custard, all traditional Greek Galaktoboureko recipes use thin , to achieve the characteristic grainy texture of the cream, which in this case is not consider a flaw. Remove the pan from the stove, add a knob of butter and blend. To accomplish this make sure that the syrup is cold and your Galaktoboureko is really hot.