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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Bitter orange turned sweet aka neratzi

neratzi preserve

Mum has a lovely friend who tends to her garden, Olga. She is from Ukraine, grew up in a farmer’s family and Athens has been her home for quite some years now. The garden is certainly her territory, except perhaps for a few ‘exotic’ Mediterranean species that grow down here: neratzi (also known as bitter orange or Seville orange) being one of them
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Kourabiedes, a very light shortbread

Christmas baking is probably my favourite thing during the festive season. Each year here in Greece, every home bakes an array of delicious Christmas sweets. Kourabiedes and melomakarona are absolute musts and everybody will make at least one of these traditional delicacies. Of course I have joined in the holiday baking frenzy and you may have already seen snippets of my cooking over the past few days. I love kourabiedes and melomakarona, the two traditional Christmas delights fiercely compete with each other: crumbly vs sticky,  almonds vs walnuts, icing sugar or honey? If only all dilemmas were that delicious!

kourabiedes

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