Fig, honey and manouri cheesecake – 3 years of Eat Yourself Greek

Celebrating with a sweet bite

fig, honey and manouri cheesecake @eatyourselfgreek

On every birthday, it’s an opportunity to look back at the year that passed and see how far you have reached. Eat yourself Greek doesn’t have all the Greek recipes, neither has my galaktoboureko gone viral. Homely, traditional recipes rarely fall under the A-list of popular, unless you are really fond of homely flavours. Eat Yourself Greek is very much about simple and clear flavours and it is travelling its way through the blogosphere like a small boat that has opened sail on a fine breeze. This alone is reason enough to get a sweet treat: honey and fig cheesecake with manouri. Continue reading

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Bakalo and Cycladic cheese dumplings

a restaurant full of Aegean flavours

bakalo restaurant Mykonos @eatyourselfgreek

Hiding in plain sight in the winding streets of Mykonos chora, at Lakka, there is a small house with a well at the front yard. The well is still active, an old lady comes to get bucket loads of water for her potted flowers two houses down the street. What is best though, this little house is the cosiest restau in Mykonos with the most authentic Cycladic flavours: Bakalo! Continue reading

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Wolves of Kitchen, Ornos, Mykonos

 Taking meat eating to the next level

There are few places that you walk in and make yourself immediately at home. Wolves of kitchen is one of these rare eateries: modern and atmospheric with leafy patios, large wooden dining tables and comfy chairs, a hip bar for cocktails and a wonderful fridge from where things get rolling. Wolves of kitchen is the place to go for serious meat lovers. Continue reading

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Amygdalota of Mykonos

Sweet Greek flavours

Traditional Greek sweets always distanced themselves from gooey, melty chocolate or fluffy cakes. The sweetest pleasures are found bottled in crystal jars to preserve small bites of fruit from one season to the next, our famous ‘spoon sweets’ that are, in essence, wholesome marmalades. Along with fruit and vegetable preserves the next best thing is nuts. Walnuts and almonds grind their way into small delicious bites. There are many versions for baking these small almond or walnut based delicacies. For Mykonos, I chose amygdalota: fragrant almond based bites, dusted in icing sugar, a soft reminder of the white washed houses.

Head straight to the recipe.

Traditional Mykonian amygdalota require very few ingredients: almonds, eggs, sugar and floral water. This minimalism of ingredients is reminiscent of times less lush. In the dry, wind whipped Cycladic islands, scarcity of ingredients calls for resourcefulness and delicacies suffice in few but delectable ingredients. This is the case of Amygdalota, so popular in Mykonos. There are a handful of almonds, a bit of sugar, a fluffy meringue and fragrant rose water to lift the mix up. Execution of the amygdalota recipe however calls for the baker skills. Once the fine mix of ground almonds meets the meringue, oven temperatures should not be harsh on the oblong shaped cookies, but gently wrap them in heat to consolidate the mixture and bring out their fine flavours. Amygdalota are not overtly sweet, but rich in almond flavours and floral water. Greek coffee could not be in better company.

Ingredients (makes approximately 40 pieces)

  • 400 gr almonds
  • 100 gr sugar
  • 2 egg whites
  • 50 ml floral water
  • Icing sugar for dusting

How to make them: 

  1. In a food processor, grind the almonds with the sugar until their texture resembles a fine powder. It’s best to grind them in small batches.
  2. Beat the egg whites into meringue.
  3. Add the meringue to the powdered almonds and sugar and mix gently to incorporate.
  4. Form small, almond shaped balls with your hands and layer them on a baking tray.
  5. Bake at 120°C for 20-25 minutes.
  6. Spray them with floral water as soon as they get out of the oven and let the amygdalota cool down.
  7. Once at room temperature, roll in icing sugar to coat.

I hope you enjoy amygdalota as much as I do. Drop me a line when you make them.

From Mykonos with love,

Eugenia

PS: This Mykonian amygdalota recipe has been photographed for Greek Flavours and first appeared in their website, you can find them here.

 

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Mykonos Chora and Onion pie, with Panayiotis Menardos from M-eating

What is the first thing that springs to mind when you think of Mykonos? Windmills! Along with whitewashed houses, tiny mazelike alleyways and of course, partying! I had many a stroll downtown both during the day and night. I am amazed of how easy it is to lose your way, yet it will never frustrate me. There are some great nukes and corners to discover whilst strolling around. One of my favourites places, M-eating, it’s all about modern Greek fusion cuisine.  Read on – there is a traditional Mykonian Onion pie at the end. Continue reading

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Thoughts and recipe on mayiritsa

Traditional Greek Easter dishes

mayiritsa @eatyourselfgreek

There is one Greek dish that can easily claim the prize of the most controversial of all dishes as far as Greek cooking is concerned. It’s a soup, it has plenty of greens, we enjoy it during Easter and it has a secret ingredient that could make you squeamish. For those in the know, you have already guessed the dish: mayiritsa! For those new to the dish, just name five animal organs you have never seen on a plate: Bingo! Continue reading

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Odysea, my first food blogging collaboration

an odyssey in food

There are many things I love in food blogging. The joy of making good old Greek recipes and immersing myself in cherished cooking smells, capturing light and showing off Greek dishes, that, to be honest, are not always the most photogenic (think of dark sauces and layers of moussaka entering the challenge spectrum). I love chatting with my readers (you, yes, you!) about recipes and tips, your take and your tries on Greek and Mediterranean food. In my food blogging adventure, I am certainly in very good company. Today, it’s about one of my friends, Odysea, a UK based company, and our joint food odyssey. Continue reading

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A trip to Ghent, Belgium

City of bikes, beers and fries

I was in Ghent last week. If you follow my Instagram or Facebook you have probably already noticed what an interesting place Ghent is. For me, Ghent is one of the most beautiful cities I have ever visited: small enough to walk it, interesting enough to never get bored. There is no recipe in this post, but many pictures of Ghent instead and a few words on what delicacies you can enjoy when in Ghent. Continue reading

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