Greek olive oil dishes
Prassorizo
Leeks with rice, prassorizo in Greek is another wonderful winter dish of the lathera family. Homely Greek dishes, you won’t come by in any tavern. Unless it’s a really good one. 😉
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QUARANTINE DIARIES, COMFORT FOOD & ALL THE SMALL THINGS THAT KEEP US GOING
Lockdown might be slightly eased back in Athens, but truth to be said little has changed. I’ve talking with Natali, editor in chief of the Daily Owl and she shared her favourite stuffed vegetables, yemista with a twist.
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Carolina from Culinary Backstreets is sharing her experience and a delicious vegeterian dish: baked okra with tomatoes and onions. Yum!
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Winter time calls for heart warming dishes and I cannot think of anything better than latherá. There is a pot of chicken thighs with peas bubbling on the hob, kotópoulo me araká.
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Now that temperatures drop, there are a few comforters we should bring back in our kitchen hobs. You all know about spanakorizo & spanakorisotto, it’s a big time favourite. How about cabbage though? Here is another one of the lathera dishes: Lahanorizo!
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Have you had a go at cranberry beans? This time of the year we find them fresh at the farmers market. I couldn’t possible leave them out of the menu, they make the best mezze.
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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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Whether you love aubergines or look at them suspiciously, this one dish will change the way you look at them for ever. In essence, it is aubergines simmered in olive oil and a lavish tomato sauce sweetened with hints of baked garlic and parsley. It collects all the summer goodness and it is perfectly paired with feta cheese. It will certainly make you crave for more.
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There is one little dish I have been devouring the past few days: artichokes. Specifically artichokes with peas and carrots. A very light and fragrant lemony stew, sprinkled with dill and ready in minutes!
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Now this is a fussy dish, but perhaps the most rewarding a Greek kitchen has to offer. Yemista means stuffed, a very matter of fact name for vegetables filled in with rice and herbs. Continue reading by