Interview with Marianna Leivaditaki on her new book Aegean and a giveaway!


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Aegean Marianna Leivaditaki

Last week I spoke with Marianna Leivaditaki about her new book, Aegean. I’ve met Marianna through her cooking, the wonderful modern tapas of Morito Hackney. Below you can read more about Marianna, the new cookbook and enter the giveway, to claim one of the 5 copies.

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Foodathlon, the Athens Marathon and a giveaway


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Foodathlon & eatyourselfgreek giveaway october 2018

How sporty do you feel? I admit, my sport is my kitchen but in view of the Athens Marathon I teamed up with Foodathlon, a new cultural and gastronomic initiative. We teamed up with a view to celebrate healthy living and give a foodie spin to the original Athens Marathon. Read on – we have a giveaway for you. Continue reading

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VIMAgourmet foodblog awards winner


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an award from my fans, an award from the critics panel

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Yesterday, I attended Vima gourmet food blog awards competition ceremony. Would I win it? Would I not? I had no clue. On my way to Technopolis, I was trying to tame my hair from unruly winds that were sweeping through Athens. I soon settled in, nibbling on lovely food, glass of wine at hand socialising with 32 wonderful bloggers. A great opportunity to finaly meet people I have been chatting to in flesh and bone. We don’t exist only on the internet you know, we are pretty much real. And what did I take home? An award from my fans and an award from the critics panel for the recipes. Continue reading

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Party time


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Invitation to the food blog awards ceremony, organised by ΒΗΜΑgourmet

foodblogawardsinvitation

It’s time for a party! The food blog awards ceremony is this Saturday, 16th of January and you are all invited!

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Tangerine truffles


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for the love of citrus fruit

tangerine truffles

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 reading

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Sausage and mash, the Greek way


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sausage and mash

The past few days have been all about visitors from London. I couldn’t be happier to see some of the old faces. They also inspired me for my next post: sausage and mash! A British classic with a very Greek interpretation. Continue reading Facebooktwitterpinterestinstagramby feather

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


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wholesome winter stews

black-eyed beans stew @eatyourselfgreek

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.

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Pasteli, sesame candies, the energy bar of the Gods


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pasteli

Do you like sesame? Normally we get discreet tastes of it on bread or burger buns. You might be using its oil on salads or scooping up dollops of houmous on pita bread for its distinct flavour. In Greece we are very well acquainted with the humble sesame seed and we have a very soft spot for golden sweet honey. We use them both to make pasteli and this preparation is so old, it is only fair to call them the energy bars of the Gods. Continue reading

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Walnut cake, the Greek way – karidopita


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A very juicy walnut cakekaridopita

When it comes to Greek names Michalis, Mike comes just after Yannis, Nikos and Kostas in popularity. Last Sunday was a big name day – one third of Greece must have been celebrating their Michaels and Michaelas. I was celebrating a very special Michalis too, my dad, and he has a a special request, karidopita, Greek walnut cake with syrup! Continue reading

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Leek pie and kourkoubinia


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Smart ways to make your ingredients go a long way

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. 

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