So here is a little treat for you: cheese biscuits, done in under half an hour.
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Category: snacks
Riganátha, fresh tomato spread with olive oil and oregano
Ριγανάδα
If I am ever hungry and with little time to cook, there is always one staple meal to resort to: bread and tomatoes or tomato paste. The addition of olive oil is imperative and crumbling aromatic oregano goes without saying. It has a name too: riganátha
Continue readingby Let’s have a tuna sandwich
Cool recipes for hot people
From the Earl of Sandwich fast forward to Metcalf’s empire, our desperate need for comfort food and the meagre 15 minutes of lunch break (even when working from home), are shouting out at us: give me a sandwich! I hereby present the best tuna sandwich filler you have ever tried! On sourdough obviously…
Continue readingby Babaganoush, a smokey aubergine dip
There are some dips that are simply irresistible, babaganoush is just one of these moreish dips you can lay on the table and see it disappearing in minutes.
Continue readingby Avocado toast, quick brunch from Milton Keynes
QUARANTINE DIARIES, COMFORT FOOD & ALL THE SMALL THINGS THAT KEEP US GOING
An interview with Greg & Jazz from Milton Keynes and delicious avocado toast, enjoying life to the fullest!
Continue readingby Tramezzino, a recipe from Bologna
QUARANTINE DIARIES, COMFORT FOOD & ALL THE SMALL THINGS THAT KEEP US GOING
A short interview with Stef, from Bologna. He is sharing some invaluable tips on the Italian club sandwich: Tramezzino.
Continue readingby Scotch eggs
#likealocal & Zero-waste kitchen
Eggs, food of sustenance; there are tons of recipes you can use them in. After my natural dyed eggs for Greek Easter, I thought I’d stay true to my re-use principle in the kitchen as well as the Greek traditions. We are, however, going local with Scotch eggs!
Continue readingby Goodness gracious great balls of fire
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.
Continue readingby Greek pita bread
What makes Greek souvlaki so unique, juicy grilled meat aside, is, of course, the pita bread. The Greek pita resembles very much the Arabic flatbread, but unlike them, our pita breads are leavened. Their taste is neutral and pita are soft and flexible so that it can wrap around the grilled meat and tzatziki or home-made gyros I made last week. The best part about pita bread? It’s the easiest bread you will ever make.
Continue readingby Baked omelette with siglino and spinach
and feta and olives and Kasseri and cherry tomatoes
Do you know what siglino is? We are entering Greek charcuteries territory. Come along, I made a baked omelette with this great smoked pork cut, siglino, a couple of great Greek cheeses, feta and kasseri and a few other yummies. Nothing beats an omelette, especially during the summer. Continue reading