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. Continue reading

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Greek potato salad

The simplicity of Greek cooking

If you were to search for a potato salad in the world wide web, you would find yourself tangled in a long list of recipes with a million and one variations. The Greek potato salad however, in its traditional version, is a humble and simple dish. Perfect for the BBQ season that here in Athens was official started with Easter. Let’s go make it. Continue reading Facebooktwitterpinterestinstagramby feather

Giant beans bake, gigantes plaki

Greek classics

gigantes sto fourno @eatyourselfgreek

There are some recipes that are so simple, you never give them a second thought. Giant beans bake, gigantes sto fourno is just one of these. In all the time I have been blogging, I never thought of bringing this Greek classic into the list. Here we are though: giant beans bake – gigantes plaki, a super easy recipe. Continue reading Facebooktwitterpinterestinstagramby feather

Baked cauliflower with chervil, sourmilk and almonds

It tastes seriously good

Baked cauliflower with chervil, sour-milk almonds sauce

I’m back to Athens for the winter. December has brought in many fairy lights in preparation for Christmas and very little cold weather. A mild southern breeze brings the smells of the sea in the streets of the city. Blessed with the occasional sunshine, I started digging in my cookbooks for winter vegetable recipes. Love them, hate them? I baked some cauliflower, it’s better than you think. Continue reading Facebooktwitterpinterestinstagramby feather

Bakalo and Cycladic cheese dumplings

a restaurant full of Aegean flavours

bakalo restaurant Mykonos @eatyourselfgreek

Hiding in plain sight in the winding streets of Mykonos chora, at Lakka, there is a small house with a well at the front yard. The well is still active, an old lady comes to get bucket loads of water for her potted flowers two houses down the street. What is best though, this little house is the cosiest restau in Mykonos with the most authentic Cycladic flavours: Bakalo! Continue reading Facebooktwitterpinterestinstagramby feather

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 reading

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