Eclipse on linux uses fonts and sizes defined by the GTK theme fonts. While it is fairly easy to change the editor fonts, it is not possible to do it for the views like the project explorer and the rest of the user interface. I found a brilliant article at the Daniel Ferbers Technical Tavern that explains how to run eclipse in its own theme settings and thus control exactly how it looks. And the trick is very easy to do too. The original article with all the details and other options is this: “Smaller font sizes for Eclipse on Linux“. I posted a summary for my own reference.
- 250g Greek yoghurt
- 1 cucumber
- 2 garlic cloves
- 1 tbsp white wine
- 1 tsp lemon juice
- salt & pepper
Wash and grate the cucumber onto a large bowl. Use a clean kitchen (fabric) towel to squeeze the water out of the grated cucumber, getting it as dry as possible. Grate/grind the garlic cloves and mix in. Chop a generous portion of dill and parsley and add onto the main mixture. Add in 250g of Greek yoghurt, or a little less/more just to make it of a nice dip consistency. Add salt and pepper to taste, and also 1 tbsp of white wine and 1tsp of lemon juice. Mix well and serve with grilled meat or grilled veggie.
(Σολομός στη Λαδόκολλα)
- 2 large salmon fillets
- 2 small red peppers
- 1 bunch (250g) of asparagus
- 2 garlic cloves
- spring onions (c. 4)
- 250g tomatoes
- 80g gruyère cheese
- 1 tbsp olive oil
Chop all the vegetables in small bits, onto a bowl. Grease 2 sheets of baking parchment with the olive oil, and add one salmon fillet inside each. Split the vegetables into two even portions, and cover the salmon fillets. Add salt & pepper. Wrap each of these ‘parcels’ and close (not too tightly) with a couple of toothpicks. Put them in an oven tray and bake in 200C until tender, i.e. for about 30-40min.
Traditional recipe for Greek meatballs coming from my grand mother but probably now a bit different than the original.
Traditionally meatballs are shallow or deep fried. But a few months ago I grilled them on a raclette and I was surprised that they tasted even better. Since them I always grill them and the best way is to charcoal them!
One of my all time favourite small nibble. Takes less that 10 minutes to prepare and about 20 minutes to roast. The typical recipe is with feta cheese, but it can be done with other white, non-melting cheese like the Greek Μηζύθρα (Mitzithra) or Ανθότυρος (Anthotyros) that are much lighter. Another good alternative is the Ricotta cheese.
This is the exact recipe my mother is using to stuff the turkey (or more frequent chicken) for the Christmas dinner. I just prefer it without the chicken, prepared in the saucepan and then baked for some time to become more crunchy.
The most important part is to find very nice and very lean beef mince. The nuts already contain 70-80% fat, using a fatty mince will make the stuffing unpleasantly oily.
This is one of the two (or more) traditional Greek “New Year’s Cakes” (βασιλόπιτα). It is basically an orange flavoured cake decorated with almonds and it should contain a coin!
This recipe is for creating a two 9″ cakes. Adapt for your needs.
These are small balls of courgette (like meatballs). You can either Grill or bake them or swallow or deep fry them. I prefer the former because they maintain a more refined taste and are much more lighter (in calories).
Expect about 16 medium balls
Baked would have 1100 Kcal
These are traditional Christmas Greek cookies that are considered a bit healthier and lighter because they have only olive oil instead of butter. This recipe measures everything with a cup, which means that you can use any cup, glass or measuring pot you like. The portions in this recipe are calculated with a small 150ml cup.