We got up early and headed for the garden to plant the remaining peas! We then headed for Old Ranch to plan a round of golf by ourselves. James was meeting with a painter and Bunnaford was shopping! On the way home we decided to make saganaki…. A Greek dish!
We now have three different kinds of peas planted for this season!
The cheese used in cheese saganaki is usually kefalograviera, kasseri, kefalotyri, or sheep’s milk feta cheese. Regional variations include the use of formaella cheese in Arachova and halloumi cheese in Cyprus. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread. Details
The word saganaki is a diminutive of sagani, a frying pan with two handles, which comes from the Turkish word sahan ‘copper dish’, itself borrowed from Arabic ??? (?a?n).
We love saganaki. Sue sneaks up on the hot cheese with some nice warm brandy!
The flames finally died down! Note to self… Keep hood fan on!
Take the cooked cheese out of the pan put in dish then add brandy(not hot or warm) light your flame will not be as big then the juice. Put the dish on the stove when lighting for safety. Under the vent.you will see the flame. Is not as big.