Giant beans bake, gigantes plaki

Greek classics

gigantes sto fourno @eatyourselfgreek

There are some recipes that are so simple, you never give them a second thought. Giant beans bake, gigantes sto fourno is just one of these. In all the time I have been blogging, I never thought of bringing this Greek classic into the list. Here we are though: giant beans bake – gigantes plaki, a super easy recipe. Continue reading

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Hummus, light nibbles

How to make hummus from scratch

houmous @eatyourselfgreek

I love hummus, I often have it alongside chopped sticks of carrots or cucumber as a light lunch or late evening snack. I like the natural sesame and lemon flavour, I love experimenting with different variations, too. There are two recipes so that you can make your own from scratch: natural flavour and spicy, pepper hummus. Continue reading

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Beans, carrots and mushroom stew

hearty winter warmers

beans, carrots and mushroom stew

The weather is timidly getting a tad more wintery in Athens. We have officially entered December and I just cannot bring myself to do any Christmas decorating. I guess it’s a little too sunny. I am very happy working my way through hearty stews though. I think I nailed a very nice one with beans, mushrooms and carrots, part of my competition challenges for the Vima food blog awards, think humble ingredients. Continue reading

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Black-eyed beans stew, with greens, raisins and pine nuts

wholesome winter stews

black-eyed beans stew

I am sure you all remember the challenges for the food blog awards. Working with humble ingredients is great inspiration. Pulses have been on the menu and the dishes are getting healthier and healthier, in a truly Greek manner. I made a black-eyed beans stew with greens, seskoula, these taste a bit like chard, spinach and added a few raisins and pine nuts. Continue reading

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Chickpea burger with red onion chutney

 chickpea burger

Being frugal, eating well and reusing! Who wants to see their food going to waste? I certainly don’t and I am not one for extensive food planning either. I prefer to get creative with leftovers and give them a little push to make them go a little further. My second challenge for the VIMA gourmet food blog competition asks for a dish that re-uses yesterday’s ingredients to create a scrumptious dish that no one could guess it has been reheated. As promised, it’s all about the chickpeas! Continue reading

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Chickpeas and onion, the two ingredients soup

Remember the challenges for the food blog awards? We were set a couple of tasks to work on, themes to draw inspiration from, that will roll out from now until the 14th of December, the closure of the competition. For my category, Best Greek Cooking in English, we will be tackling austerity: can you be frugal and eat well? It could not be more apt a subject, especially for Greece where belt-tightening has become second nature. I will be working with humble ingredients to create nutritious dishes, rich in flavour. My mind is running from the cocina povera concept to austerity living and 100% traditional Greek recipes. Thus, my first one is a super traditional, two ingredients soup: chickpeas & onion – revithosoupa. Austerity and wholesomeness served on a plate.  Continue reading

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Chickpea stew


Greeks and chickpeas make a weird combination. Every time I mention pulses to most of my Greek friends, their minds swiftly travel to flatulation. And mentioning chickpea soup is a sure way to become their instant enemy – we all have memories of our hungry tummies having the so-called wholesomeness of chickpea soup imposed upon us, rebelling against the sloppy broth and yearning for dry and tender beans.
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Lentil soup, winter warmers

For simple pleasures on a cold day, what could be better than soup! Especially with something earthy and heart-warming like lentils. Traditional Greek soups are light, brothy affairs. They are very simple, combining only a couple of ingredients and often putting pulses in the spotlight. As a kid, I always thought of soups as a cold remedy. Well after spending a few years in the cold and wet of London, I now know a little better and definitely enjoy a comforting bowl of lentils with a touch of vinegar. Continue reading

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National day, national food

Here in Greece the 28th of October commemorates WWII. Surprisingly enough this date marks the beginning of the war, when a loud NO met the Italian ultimatum of surrender, rather than its end. Sentiment against the occupation was so strong the day was commemorated even during the war years. Nowadays, it is celebrated with a military march in Thessaloniki and many unofficial school parades.  It’s a celebration and a reminder of bad times never to return and the hope that no one will have to face the hardship of war.

More on the historical facts can be found here:

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