something crunchy, something sweet
Do you like cheesecake? Good! If you also like almonds and lime even better. I made a delicious lime and almond cheesecake, light, refreshing and with a bit of a crunch. Continue readingby
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 readingby
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 readingby
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 readingby
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 readingby
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 readingby
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 readingby
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 readingby
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 readingby
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 readingby