Bulgur wheat dolmathakia

a short guide on preserving fresh vine leaves

Vines, so many reasons to love them. For the juicy grapes in August, the aromatic wine that warms up our souls and the abundant shade in our gardens as we stay outdoors to cool down from the summer heat. Of course, there are dolmathakia too, stuffed vine leaves, a mezze to die for.

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Goodness gracious great balls of fire

dates and peanut butter energy balls

Hiya! Long time no see. Guess what? Eugenia is back in London taking care of business-as-usual (implementing her master plan to dominate the food world really…) and I get the chance to create another exciting entry for her blog: Dates and peanut butter energy balls!

  This time I’m joining the health wagon in an attempt to offset the loads and loads of sinful pleasures I allowed myself in my recent trips to Athens (if there ever was a city to enjoy unique ice cream flavours, then Athens is most definitely your destination!). A couple of weeks ago and just as I was about to head home (Greece), my dearest and sweetest friend Ayesha from Root Cause Organics (head off to Instagram peeps, chop chop…) gave me a big tin box with medjool dates. These dates are part of the #dates4Pakistan initiative to restore eyesight for Pakistani people.

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Asparagus mimosa,a taste of spring

asparagus mimosa @eatyourselfgreek

The first day of spring is officially here. If there is one dish that signals spring to me, it’s asparagus. Asparagus mimosa to be precise, it’s their exact time to flourish as well.The new asparagus harvest has already made its appearance and it’s a delight to munch on the young, delicate stems of asparagus. This is obviously not a Greek recipe, but a classic dish that crosses borders and time. Yup, it is old school too, but hey there is nothing like good mustard vinaigrette, fancy looking boiled eggs and fresh greens for a quick meal.

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