And the story of the neighbourhood time setter.
Love these recipes and history, stories! Thank you!
Great to hear, thank you! :)
These look delicious and right up my street - bookmarking this recipe as I've got a massive tub of ground mahlab from making Greek Easter bread for a client and nothing else using it has taken my fancy so far!
How lucky! It's not an easy ingredient, quite frankly I've only used mine for making pogaca 😄 What did you make with it for your client?
Vasilopita Tsoureki, a New Years version of the classic Easter bread! I've got a load of mastic left over from that one too...!
Will look that one up! Ah, mastic...didn't quite figure that one out yet.
It was a ghost writing project so I'm afraid I can't send you the link but it should be easily Google-able!
And I'd love to hear any other mastic applications other than enriched Greek breads - only time I ever reach for it.
They use it in desserts here – ice cream and cookies are popular!
Love these recipes and history, stories! Thank you!
Great to hear, thank you! :)
These look delicious and right up my street - bookmarking this recipe as I've got a massive tub of ground mahlab from making Greek Easter bread for a client and nothing else using it has taken my fancy so far!
How lucky! It's not an easy ingredient, quite frankly I've only used mine for making pogaca 😄 What did you make with it for your client?
Vasilopita Tsoureki, a New Years version of the classic Easter bread! I've got a load of mastic left over from that one too...!
Will look that one up! Ah, mastic...didn't quite figure that one out yet.
It was a ghost writing project so I'm afraid I can't send you the link but it should be easily Google-able!
And I'd love to hear any other mastic applications other than enriched Greek breads - only time I ever reach for it.
They use it in desserts here – ice cream and cookies are popular!