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

Facebooktwitterpinterestinstagramby feather

Campari and sanguini jelly

inspired by the Greek 80’s

Campari blood orange jelly

Greece in the 80s, what was it like? There is an exhibition running in the center of Athens, at Technopolis, dedicated to this bittersweet decade, focusing on contemporary life, from politics to architecture – with a wonderful reconstruction of an urban 80s household – to music, fashion and toys. There were a couple of talks on food and I admit I didn’t get a chance to pop by. But the exhibition in itself is a great opportunity to retrospect and of course, cook. There is Campari and blood orange jelly!

Continue reading

Facebooktwitterpinterestinstagramby feather

Chocolate energy bars

to leave or not to leave

IMG_5001

Greek heatwave is officially here from this weekend but up in the UK debates get heated for an entirely different reason, EU referendum & a potential Brexit is upon us. Although living in Greece, where political debates seem to be second nature to the degree I feel entirely desensitised by politics, this one referendum had me thinking. Cheer up though, there are some delicious chocolate energy bars to give you all the energy you need, be it on the beach or thinking about polling stations. Continue reading

Facebooktwitterpinterestinstagramby feather

Ekmek kataifi

Divine pleasures, reloaded

IMG_5460

Ekmek kataifi is one of the most lavish amongst traditional Greek desserts. Sweet, yet not too sweet, creamy yet not too rich and as airy as fleeting fluffy clouds on a spring morning. The way its different textures and levels of sweetness combine will have you going for a second helping or perhaps a second tray. Continue reading

Facebooktwitterpinterestinstagramby feather

Eton mess

a quick and dirty pavlova

IMG_4556

Strawberries, there are two things that spring to mind at the hearing of the word: i-want-to-have some-now and England. Why England? Because they have the smallest, tastiest and most fragrant little berries to show off, especially this time of the year. By far my favourite fruit, little punnets of strawberries would be flooding the markets from mid-May to early July and you could even go strawberry picking just a little further south of London. Along with strawberry punnets comes Eton mess, the ultimate meringue-strawberry dessert. Continue reading

Facebooktwitterpinterestinstagramby feather

tsoureki braiding

with lots of tips

IMG_4048

Greek Easter is here and I have thrown myself into a tsoureki making frenzy. Every household has a favourite recipe to make these sweet loafs, I have grandma Ntina’s that I posted last year. Of course I made some tsoureki again this year, braided one this time. I braided my tsoureki with two designs: with 6 strands for largers tsoureki and a more playfull and slightly easier braid with 2 strands for smaller tsoureki or for large and round tsoureki. Continue reading

Facebooktwitterpinterestinstagramby feather

Orange spoon sweet, as good as marmalade

We are entering spoon-sweet territory again

IMG_1301

We are well into April and spring has certainly hit Athens. Budding neratzi trees flower all over the place, the temperatures hit mid-20 C. It is the season you leave the home with a coat in the morning and come back half roasted in a t-shirt later in the afternoon. I am also saying goodbye to the wonderful winter citrus fruit, oranges. Continue reading

Facebooktwitterpinterestinstagramby feather

Tsoureki muffins & an interview with chef Krystina

Kouzounas kitchen

I’m not alone in this post today. I have a really good friend to introduce you to, Krystina, the chef behind Kouzounas kitchen.

Hello from sunny California. Thank you for having me on Eat Yourself Greek, Eugenia. I am very excited to be here, and hope your readers enjoy this fun interview. Before we start, can I say one thing?

I have been fasting for over a month now for Greek Easter, and I came across a fabulous mouth-watering recipe Eugenia!! Your amazing MEATBALLS recipe!!  If you guys haven’t tried this recipe, you must. One of my favorite Greek mezes of all time.

I absolutely love your way of fasting – I do follow exactly the same regime – no reservations, all in! Jokes aside though, tell me what inspired you to start a food blog? Continue reading

Facebooktwitterpinterestinstagramby feather