YOU SAID THAT YOU WANTED MORE RECIPES IN OPA! SO FROMTHIS ISSUE FORWARD WE ARE GIVING YOU WHAT YOU WANT.THIS MONTHS RECIPES ARE FROM THE WORLD REKNOWNED KA-LOFAGAS.CA. IF YOU FINISH THESE AND ARE STILL HUNGRY FORMORE THEN WHY NOT CHECK THEIR SITE FOR SOMETHING NEW?
RECIPES BY:
WWW.KALOFAGAS.CA
KOUZINA
T a s t e S u m m e r !
T a s t e S u m m e r !
FOR THE SYRUP
2 cups of water1 cup sugar2-3 strips of lemon or orange peel1 cinnamon stick4-5 whole cloves1/2 cup honey
SANGRIA MIX
1-750 ml bottle of red wine1/2 cup Metaxa brandy1 ripe peach, sliced1 orange, sliced2 cans of ginger ale (or 7-UP/Sprite)
HOW TO
o make the syrup, rst add the water, sugar,cinnamon, cloves and lemon peel in to asmall pot and bring to a boil. Ten lower toa simmer and boil or another 6 minutes.ake of the heat and add the honey andallow to cool. Remove rind, cinnamon andcloves.Add your wine, sliced ruit, ginger ale andbrandy and stir. Add the syrup in incre-ments, stir and make as sweet as you wish.Cover and place in the ridge overnight.o serve, place some ice in each glass andpour the sangria.
KOUZINA
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Kalofagas Recipes in Opa Magazine March 2012
My recipes for Summer Greek Sangria, Rocket Salad With Figs and Wlanuts and Tangy Maple Mustard Lamb Chops.
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