Orange spoon sweet, as good as marmalade

We are entering spoon-sweet territory again

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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

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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

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chocolate rocks

the easiest chocolates you will ever make

chocolate rocks @eatyourselfgreek

Hardly a soul on earth has been offered chocolate and said meh. You might like it thick and runny as in chocolate lava cakes and rich brownies, flavouring fluffy sponges paired with cream and fruit or the plain old chocolate bar to give you that energy boost. Now how about crunchy chocolate rocks? Nuts and chocolate, a combination to fall in love with. It is the easiest chocolate you will ever make. Continue reading

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Tangerine truffles

for the love of citrus fruit

tangerine truffles

I love citrus fruit, for their uplifting aroma as much as their rich vitamin C content, but most of all, for making my food so much tastier. I use the orange and lemon juice in meat marinades prior to roasting and in salad dressings alike. I love nibbling on little wedges of fruit, be it orange, grapefruit or tangerine. And what do you do with all the peel? Well, you could make tangerine truffles! Continue reading

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An easy bake day at Loulis mills

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There are a few things one can love more than freshly baked bread and that would be muffins! I had the pleasure to visit Loulis mills, see flour transforming from grain to muffin and celebrate the launch of a very cool range of products: easy bake, a selection of small, colourful packs that contain yumminess made in minutes. Continue reading

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Pasteli, sesame candies, the energy bar of the Gods

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Do you like sesame? Normally we get discreet tastes of it on bread or burger buns. You might be using its oil on salads or scooping up dollops of houmous on pita bread for its distinct flavour. In Greece we are very well acquainted with the humble sesame seed and we have a very soft spot for golden sweet honey. We use them both to make pasteli and this preparation is so old, it is only fair to call them the energy bars of the Gods. Continue reading

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Walnut cake, the Greek way – karidopita

A very juicy walnut cakekaridopita

When it comes to Greek names Michalis, Mike comes just after Yannis, Nikos and Kostas in popularity. Last Sunday was a big name day – one third of Greece must have been celebrating their Michaels and Michaelas. I was celebrating a very special Michalis too, my dad, and he has a a special request, karidopita, Greek walnut cake with syrup! Continue reading

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Leek pie and kourkoubinia

Smart ways to make your ingredients go a long way

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Still on food blogging competition mode and all I think about is re-using. Last week I re-used my chickpea soup into chickpea burger, I had a few onions cooked into a sharp chutney and made my materials go a little further. This week, it is all about the pie and a bit of dessert, well, from leftovers fillo pastry. Making your ingredients go a long way, have something savoury and something sweet.  Continue reading

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Peach & mastic pavlova for Anastasia

syntagma 03 July 2015

I am sure you have seen the news, IMF admitted to the damage austerity has caused. A little too late I might add, but then again better late than never. What is more worrying is that Europe tried to block this report from coming out. Regardless, the referendum is still going ahead. We are all very fidgety and a little numb in wait of Sunday. So many opinions have been expressed, over yes and over no. Hopefully something good will come out of it. Continue reading

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