As a foodie myself, we need to get the semantics right on what foods come from where. With Greece in particular, what a lot of people dont know is yoghurt and cous cous are not Greek. Often looking at the noun and its origin will tell you where that dish is from
Hey S. This recipe was one of the first videos I ever did, with an old iPhone. This dish doesn't have a specific recipe but it's pretty easy. Make up your instant cous cous. Add cuc, tom, feta, salt, oil and seasoning. Another version here: outdooreats.com/recipe/greek-bomb/. Enjoy!
@@ChefCorso Thank you. I bought all your books and couldn't find it. I will definitively try it. This weekend I will make the Steakhouse bowl. I have to adjust the recipe a bit, becauce not all ingrediënts are availatble here, like the package with bernaisesauce, but I will use Hollandaise sauce. That should work too I think. I have also made up a recipe of my own. Pasta tagliatella. I have to test it yet on the trail, because I converted my homemade version. If you are interested I can send it. The homemade version is always very tasty. :-) In Europe we don't have that many choices as in the US with the prepacked mixes etc. Most here is made from fresh ingrediënts wich makes it a challenge to make good, tasty and lightweight trail food.
As a foodie myself, we need to get the semantics right on what foods come from where. With Greece in particular, what a lot of people dont know is yoghurt and cous cous are not Greek. Often looking at the noun and its origin will tell you where that dish is from
Which of your books contains this recipe? The sound is terrible, so I can't follow along. Thank you.
Hey S. This recipe was one of the first videos I ever did, with an old iPhone. This dish doesn't have a specific recipe but it's pretty easy. Make up your instant cous cous. Add cuc, tom, feta, salt, oil and seasoning. Another version here: outdooreats.com/recipe/greek-bomb/. Enjoy!
@@ChefCorso Thank you. I bought all your books and couldn't find it. I will definitively try it. This weekend I will make the Steakhouse bowl. I have to adjust the recipe a bit, becauce not all ingrediënts are availatble here, like the package with bernaisesauce, but I will use Hollandaise sauce. That should work too I think. I have also made up a recipe of my own. Pasta tagliatella. I have to test it yet on the trail, because I converted my homemade version. If you are interested I can send it. The homemade version is always very tasty. :-) In Europe we don't have that many choices as in the US with the prepacked mixes etc. Most here is made from fresh ingrediënts wich makes it a challenge to make good, tasty and lightweight trail food.
@@scrappedlives great! some day we will get some European specific recipes.