Tag Archives: Lemon

Greek Potatoes

Greek Potatoes

This past Sunday was Greek Orthodox Easter and it’s the perfect time to pay tribute to this Memorable Dish. Growing up in an Asian household, our staple carb is obviously rice. We ALWAYS have rice for dinner at my parents’ house. Noodles are reserved for lunches and possibly breakfast. So eating bread or potatoes as a carb just doesn’t feel right. However, I absolutely love these Greek Potatoes!

I am always afraid to replicate simple traditional recipes with a few ingredients. Even though this Memorable Dish is simple, it’s the magic touch of experience and love that goes into the dish that could make or break it. Like making pasta, even though it’s only semolina flour, egg, salt and water, you need lots of experience to turn those ingredients into delicious pasta with the right chewiness and taste.

I got this recipe from my husband’s aunt. We went over to their house and when she served these potatoes I couldn’t believe how great they tasted. Such a simple dish but so flavourful! I hope I replicate it as it’s intended to be. But I find it not quite the same as when we had it at my husband’s aunt’s place. It must’ve been the magic touch I was talking about 😉 .

Greek Potatoes

Greek Potatoes

Greek Potatoes

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients

  • 10 medium Potatoes, peeled, cut into quarters lengthwise
  • 1 Onion, finely diced
  • 1 Red or Green Pepper, finely diced
  • 2 cloves Garlic, minced
  • 1 Lemon, squeezed juice
  • 1/4 cup Olive Oil
  • 2 tsp Oregano
  • 2 tsp Salt
  • 1 tsp Black Pepper

Preparation

  1. Preheat oven to 350°F.
  2. In a large bowl, mix all the ingredients well with the potatoes.
  3. Place the seasoned potatoes in a large roasting dish.
  4. Bake covered with foil for 45 minutes to 1 hour or until tender. Leave in oven for 15 minutes.

Notes

Note #1: You can also use 1/4 cup of store bought bottled lemon juice.

Note #2: The original recipe uses 1 tbsp of oregano. I find it a bit too strong for our family’s liking. So adjust accordingly.

http://www.memorabledishes.com/greek-potatoes/

Lemon Ginger Mint
Green Iced Tea

One time I brought this homemade iced tea to the beach, my friend said I should bottle and sell it. I said she must be kidding. When I make iced tea, I don’t usually use a specific recipe. I just make it here and there with whatever ingredients I have on hand. Sometimes I use a combo of lemon and lime slices. Sometimes if I don’t have mint, I just omit it altogether. I just love making and drinking homemade iced tea!

This Memorable Drink is great if you don’t like the traditional black iced tea. I find it lighter and more refreshing. My favourite thing to do is pack it into a giant drink thermos filled with ice and bring it to the beach or picnic. Of course you can enjoy this yummy drink at your own backyard barbeque or just on a hot summer’s day!
Lemon Ginger Mint Green Iced Tea

Lemon Ginger Mint Green Iced Tea

Prep Time: 15 minutes

Total Time: 15 minutes

1 litre

Ingredients

  • 4 cups Boiled Water
  • 4 Green Tea Bags (or loose leaf equivalent)
  • 4 thick slices of Ginger
  • 1 Lemon, sliced
  • 1 cup of fresh Mint Leaves
  • 1/4 to 1/2 cup Honey
  • 4 cups Ice

Preparation

  1. Steep the tea and ginger in boiled water for 5 minutes in a heatproof measuring cup.
  2. If using loose leaf tea, put tea in tea ball or strain loose tea leaves after it’s been steeped.
  3. Pour steeped tea, including the ginger into a large jug.
  4. Stir honey into the steeped tea and mix. (Start off with 1/4 cup first and add more as needed.)
  5. Scrunch up the mint leaves in your hands to release the flavour and put them into the jug along with the lemon slices.
  6. Stir the mixture and bruise the lemon slices up with a wooden spoon in the jug to release more flavour.
  7. Refrigerate until cold.
  8. Once it’s cold add the ice cubes before serving.

Notes

Note #1: Adjust the ingredients to your taste. If you like your tea stronger, steep it longer. If you like it sweeter, use more honey, etc.

Note #2: If you don’t have time to cool the tea in the fridge, use 2 cups of boiled water to steep the tea and 6 cups of ice cubes instead.

http://www.memorabledishes.com/lemon-ginger-mint-green-iced-tea/

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