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.
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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???
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Stuffed quince 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 quince will make you jump for joy if you are into sweet-n-sour dishes. Stuffed quinces have a unique, elegant taste, certainly fit for a celebration.
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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.
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My heart warms up at the thought of meatballs. Hardly a Greek dish has been more loved by young and old. It is the quick supper around the kitchen table on a casual evening, the small bite to share with friends on the balcony a sunny afternoon, the essential mezze to order in the hassle and bustle of a taverna. Continue reading by
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 by
The pastitsio heritage comes to us from neighbouring Italy, where it’s normally called pasticcio di carne, a meat pie much like the beloved lasagne. Pastitsio also means a mess and of course Greeks could not adopt a dish without messing with it. So our pastitsio incorporates all the goodness of pasta and meat sauce, with a typically Greek hint of all spice and cinnamon. All topped with an extra thick white sauce and, of course a generous layer of cheese.
If you are a carnivore like me you certainly appreciate juicy, mouth-watering flesh. So far, I’ve written about wonderful Greek grills as well as the hearty roasts. For a meat lover choosing between a roast and a grill is most likely a win-win situation. But this post is about the best of both worlds, braising. And a very succulent recipe in particular: Youvetsi!
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When my friends taste soutzoukakia for the first time, it is love at first mouthful. If you’ve tried soutzoukakia too, you’ll know what I mean. That’s why they are top of my list of traditional Greek dishes. The secret to this recipe lies in the way soutzoukakia cleverly combine middle eastern spices to their best. Continue reading by
