In summer aubergines are at their best. I can think of no better way of cooking aubergines that baking them, this time in a very traditional manner, with rich beef mince sauce and béchamel: melitzánes papoutsákia.Continue reading by
A guest post by Anna Drakou
You don’t have to travel to other continents to find exotic beaches. We have them here in Europe, in the Mediterranean. Ithaca in the Ionian sea was on my wish list for a long time until I had a chance to go there with my daughter. We made a mini trip from the mainland in Greece.Continue reading by
If there is anything that makes our life sweeter, this is certainly honey. I have a very soft spot for this golden delight. It sweetens my breakfast spreads, brightens up my yogurt pots and gives substance to any salad vinaigrette. Let alone all the scrumptious honey-syrup desserts. Honey is the perfect little touch that makes everything taste somewhat better. But how much do you really know about honey?
#likealocal & Zero-waste kitchen
Eggs, food of sustenance; there are tons of recipes you can use them in. After my natural dyed eggs for Greek Easter, I thought I’d stay true to my re-use principle in the kitchen as well as the Greek traditions. We are, however, going local with Scotch eggs!Continue reading by
Rabbit or hare stew, kunéli stifátho is one of the most loved winter dishes in Greece. Game is still popular in Greece, hunting however is slowly dying down as a hobby, counting only a few seasonal hobbyists in rural areas. But when you refer to this stew it’s most often a wild rabbit with plenty of shallots and a mouth-watering tomato sauce.Continue reading by