Kalógeros, an aubergine & beef bake from Naxos

and a few words on Naxian cuisine

It’s not that I like to boost about our food, but in Naxos you are guaranteed to find some of the best Greek food! Focus is on Naxos. I tried to limit the selection on 3 items, in vain, it’s three food groups instead. But rejoice, I made a Naxian special as well: Kalógeros Naxou

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Cottage pie, cooking with friends

cottage pie

January has given way to February and despite the tentatively longer days, it’s still freezing in London Town making everyone sink into their scarves while praying for Spring. With the weather being so cold and of course wet (ugh!), it’s still comfort-food time. And when one of my favourite people (and favourite food blogger!) is in town for even more exciting projects (food photographers of the world be very scared!), it goes without question I grabbed the opportunity to cook for Eugenia and have my food feature in and be photographed for Eat Yourself Greek. Wouldn’t you??? Continue reading Facebooktwitterpinterestinstagramby feather

Stuffed Quince

 meal fit for a feast

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Stuffed quinces is a recipe walking a fine line between celebratory cooking and obscure medieval grandeur. Quinces, a somewhat awkward fruit, seem to be enjoying a timid comeback on food bloggers’ social media feeds and to be honest I am excited. Cooking with quinces will make you squeal with joy if you are into sweet-n-sour dishes. Stuffed quinces have a unique, elegant taste, certainly fit for a celebration. Continue reading

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Kimadopita, the two ingredients pie

My Greek shepherds pie

kimadopita @eatyourselfgreek

If you are a Greek cuisine aficionado you probably already know that flaky pies with scrumptious fillings is one of our strong points. Pies are such a simple preparation, once you get into the habit they almost get addictive. I made a simple, two ingredients pie: mince meat and onion pie, kimadopita that I prefer to call it Greek shepherds pie. Continue reading

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