Have you had a go at cranberry beans? This time of the year we find them fresh at the farmers market. I couldn’t possible leave them out of the menu, they make the best mezze.
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Fasolia hantres, mezze files
by Category: vegetarian
by 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 readingby Asparagus mimosa,a taste of spring
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.
Continue readingby Giant beans bake, gigantes plaki
Greek classics
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 readingby Baked cauliflower with chervil, sourmilk and almonds
It tastes seriously good
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 readingby Bakalo and Cycladic cheese dumplings
a restaurant full of Aegean flavours
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 by
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 Cheese truffles
Party Nibbles
Hope you all had a very Merry Christmas!
This is going to be a super quick but tasty post in view of the New Years celebrations: cheese truffles!
Continue readingby Bruschettas with courgette and smoked mackerel
Slowly, very, very slowly we are dragging from summer into September. I took it easy this summer and enjoyed a few beaches around Athens in August whilst everyone was away on the islands. Along with all the wonderful summer fruit, from apricots to peaches and figs, I have been enjoying veggies a lot. I went crazy on courgettes recently. There is my favourite courgette bruschettas recipe from chef Aria Pouliou below, I couldn’t stop eating it. I still cannot to be honest. Continue reading
Aubergine salad, melitzanosalata
A delicious dip
In the middle of summer, mezze and outdoor dining are at their best. The same goes for aubergines that are in season now. So it’s all about the aubergine dip today.
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