SDXAS

With Clean Monday just around the corner, there’s no better time to start talking about one of the crucial dishes of this time: taramosalata. It’s made with tarama, or carp/cod/mullet roe, and it’s one of the key foods during the Lenten fasting period because it’s packed with nutritional benefits - in fact, tarama could even be considered a superfood. It has a boost of cancer-fighting vitamin D, brain-supporting omega-3 fatty acids, lots of vitamins A and K, and when incorporated into taramosalata, it becomes a great source of protein, complex carbohydrates, potassium, selenium, copper, and more. The most traditional versions of taramosalata call for a starch base, which is usually stale, dampened bread or boiled potatoes, but, like with many Greek recipes, there are variations all over the country. In Northern Greece, almonds are sometimes used as the base, or in conjunction with bread. I know at least one cook who has experimented by using raw turnip as the base, and I’ve seen everything from Greek rusks to stale country bread. But for me, thin wrap-type breads are ideal, as they create a particularly light and fluffy texture. 👆️Check out how I make it here, and get the full recipe at the link in my bio! #mediterraneandiet #dkrecipes #dianekochilas #mediterraneanrecipes #tarama #taramosalata #lent #greekeaster #fasting #bluezone, #bluezonediet, #eatwellbewell, #eatwelllivewell, #goodmoodfood, #greekcuisine, #greekislands, #greekpies, #healthycuisines, #healthyfoodrecipes, #ikaria, #learntocook, #longevity, #mediterraneanfood, #pie, #pies, #recipeideas, #theikarianway, #theikariadiet, #simple

Easy chocolate fudge cake🎂🍰

* Preparation and cooking time
Prep : 25 mins
Cook : 30 mins
* Easy
* Serves 8

How To Make Chocolate Fudge Cake

Ingredients
* 150ml sunflower oil, plus extra for the tin
* 175g self-raising flour
* 2 tbsp cocoa powder
* 1 tsp bicarbonate of soda
* 150g caster sugar
* 2 tbsp golden syrup
* 2 large eggs, lightly beaten
* 150ml semi-skimmed milk
For the icing
* 100g unsalted butter
* 225g icing sugar
* 40g cocoa powder
* 2½ tbsp milk (a little more if needed)

Method

* STEP 1 - Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.��
* STEP 2 - Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.��
* STEP 3 - Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.�
* STEP 4 - To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.��
* STEP 5 - Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

Thank you!