Kastraki and a mushroom tart

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Just next to the town of Kalampaka, you find Kastraki. Kastraki is a small village, nested under the rock pillars of Meteora, almost forgotten by time. I left the car behind and went on a short hike towards a lonely rock, called the spindle. The views were amasing and because a hike, albeit a virtual one gives you an appetite, there is a mushroom tart too! Continue reading

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Bean fritters

Vegetarian golden nuggets

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You may recall an entry on the popular Greek bean soup (fasolada) I posted some time ago. This traditional staple shows our love for legumes and pulses, especially during the Lent and the run up to Orthodox Easter. A few brave ones give up meat and dairy for 40 days, while the rest do it for a week or two swapping meat protein for the protein found in the humble dry beans. Here is a recipe for “golden fritters”; yummy deep-fried patties made with Vanilla Feneou beans.
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Spinach salad with taramasalata dressing

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So, so, I was getting really exciting for Greek pic-nic and kite-flying day – Clean Monday or Kathari Deutera as we call it over here. Yet, for another year the weather has turned a little cloudy, a little too windy and a little wet. Honest, I am no weather winger, I haven’t complained since I left London, it is steadily sunny and warm and soooo bright. But not this weekend – it’s going to be pouring down and anyone going to fly a kite is certain to re-enact Benjamin Franklin’s experiment. So food, console one self with food. A light salad with taramasalata dressing Continue reading

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Beans, carrots and mushroom stew

hearty winter warmers

beans, carrots and mushroom stew

The weather is timidly getting a tad more wintery in Athens. We have officially entered December and I just cannot bring myself to do any Christmas decorating. I guess it’s a little too sunny. I am very happy working my way through hearty stews though. I think I nailed a very nice one with beans, mushrooms and carrots, part of my competition challenges for the Vima food blog awards, think humble ingredients. Continue reading

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

wholesome winter stews

black-eyed beans stew

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. Continue reading

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Leek pie and kourkoubinia

Smart ways to make your ingredients go a long way

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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.  Continue reading

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Chickpea burger with red onion chutney

 chickpea burger

Being frugal, eating well and reusing! Who wants to see their food going to waste? I certainly don’t and I am not one for extensive food planning either. I prefer to get creative with leftovers and give them a little push to make them go a little further. My second challenge for the VIMA gourmet food blog competition asks for a dish that re-uses yesterday’s ingredients to create a scrumptious dish that no one could guess it has been reheated. As promised, it’s all about the chickpeas! Continue reading

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