Greek Christmas, food et al

kourabiedes

I hope you are ready for the Christmas holidays. I definitely am and probably have my hands on some melomakarona or kourabiedes as you read! In this post I couldn’t resist sharing some Greek Christmas traditions with you to mark the occasion, along with some of our favourite and most traditional Christmas food. Continue reading

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Leek pie and kourkoubinia

Smart ways to make your ingredients go a long way

kourkoubinia

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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baklava, with walnuts and almonds

baklava piece

Baklava is one of those delicacies whose origins are lost in time. Some trace it back to ancient Greek/Roman desserts with baked walnuts, almonds, poppy seeds, honey and dough from Athinaeus Deipnosofists; others draw a link to Byzantine pies, koptoplakous, as a baklava precursor; and some claim Assyrians to be the fathers of baklava (8th century BC).
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