Σχόλια στο Greek Style Lasagna with Anthotyro

Από: Jude

Jude — Tue, 16 Sep 2008 02:41:03 +0000

Never heard of this cheese before, thanks for the info and recipe! I already like it for being low in fat.

Από: courtney

courtney — Sun, 07 Sep 2008 14:36:49 +0000

Oh that lasagana looks wonderful. I love making lasagna because there are always leftovers that taste better the next day!

Από: Ivy

Ivy — Fri, 05 Sep 2008 11:58:19 +0000

Hi Abby, thanks for hosting the event.

Από: abby

abby — Fri, 05 Sep 2008 07:20:53 +0000

i too love lasagne and regularly try out different versions. i ,love the flavours you’ve chosen – thanks for sharing with presto pasta nights!

Από: Ivy

Ivy — Fri, 05 Sep 2008 04:57:21 +0000

Hi Deborah. Nice to see you here. Thanks for passing by.

Thanks Srilekha. Shall definitely contribute to your event. Check out mine as well.

Hey sis, with all that butter I have been using lately making those delicious cakes, I have to cook a few healthier dishes to maintain a balance

Από: Bellini Valli

Bellini Valli — Fri, 05 Sep 2008 02:23:04 +0000

I am loving this healthy version of lasagna sis. I can see we are getting into comforting dishes fast!!!!!!!!!!!

Από: srilekha

srilekha — Thu, 04 Sep 2008 23:57:28 +0000

wow! yummy! the dish looking so good!
Check out my blog for this moth event and do participate in it!

Από: Deborah

Deborah — Thu, 04 Sep 2008 21:51:14 +0000

Ohhh, this has me craving lasagna now!

Από: Ivy

Ivy — Thu, 04 Sep 2008 16:07:42 +0000

Hi Megan. Great to see you here and hope to see you again soon.

Hi Nuria, that happens to me as well. We eat spaghetti at least once a week and remember to make lasagna after a long time.

Hey Bobby. I’m fine thanks. Bobby thanks for asking about Anthotyro. The name anthos means blossom and tyros means cheese. Therefore “blossom cheese” is named for the way the curds blossom as they are stirred to make other cheese. If you like you may see my post when I made Halloumi: http://kopiaste.org/2008/04/sa.....-halloumi/ Anthotyro is an exquisite, lightly salted fresh white soft cheese. They usually compare it to ricotta. I have tried ricotta a few times but I find it tasteless whereas with anthotyro you can’t stop eating it.

Από: Bobby

Bobby — Thu, 04 Sep 2008 14:55:16 +0000

Hello Ivy, how are you?

I love lasanga, sometimes I think I could eat it everynight of the week. This sounds much healthier than the version I usually make though so thats a huge plus. I noticed you are using anthotyro cheese in this recipe, what kind of cheese would you compare it to?