and a few words on Naxian cuisine
It’s not that I like to boost about our food, but in Naxos you are guaranteed to find some of the best Greek food! Focus is on Naxos. I tried to limit the selection on 3 items, in vain, it’s three food groups instead. But rejoice, I made a Naxian special as well: Kalógeros Naxou
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Naxos is one of the largest Cycladic islands, if you would like to experience Greece, past and present this island is possibly your best bet. And a foodie’s paradise!
Continue readingby QUARANTINE DIARIES, COMFORT FOOD & ALL THE SMALL THINGS THAT KEEP US GOING
Have you met Nicoletta from One Quarter Greek? If you like Santorini you definitely should! She is sharing with us her lockdown experience and comfort food: tomato fritters! A Santorinian specialty.
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You don’t have to travel to other continents to find exotic beaches. We have them here in Europe, in the Mediterranean. Ithaca in the Ionian sea was on my wish list for a long time until I had a chance to go there with my daughter. We made a mini trip from the mainland in Greece.
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Last Monday, I grabbed my bags, shut the windows,locked the doors, handed over my keys and got a ride to the airport with lovely Artemis. I didn’t look back at the house neither did I say goodbye. Not because I will be coming back to my tiny Athenian kitchen any time soon, it’s just that goodbyes feel like slamming a door behind you. This is not my casual break to London like I normally do. I’m going back to my old home.
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If there is anything I enjoy more than cooking, then this would have to be photo shooting. Being in London, I didn’t miss the chance to meet up with lovely Despina Siahuli, the chef behind Pan. Despina welcomed me in her East London kitchen and we spilled the beans of what it is like to be living in London, how much of Greek sunshine does she keep in her kitchen cupboards and of course, can you really cook authentic Greek food abroad? So, she cooked, I took the snaps and we enjoyed the best chick pea stew I had ever tasted. Chickpea stew with wild fennel. Continue reading by
The nicest collaborations sometimes come out of the blue. Being in London for the past few weeks, I have been catching up with good old friends and taking the opportunity to make new ones as well. I met Noemi, a London based photographer from Sicily, we immersed ourselves in the world of our common passion – food photography- and enjoyed a wonderful dish of linguini alle vongole. Greece met Italy, in London.
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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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I visited Mazi restaurant a few weeks back when visiting London. It certainly left an impression on me, it was not just the excellently grilled octopus or the devilish jars of yumminess. You rarely find Modern Greek cuisine so imaginative and so well executed. Drawing inspiration from traditional Greek dishes, at Mazi restaurant you will find great cooking technique and also great atmosphere to enjoy them. Of course, for anyone already acquainted with the restaurant this is old news. The exciting part is they have collected all their best recipes in an amazing new cookbook, called Mazi: Modern Greek cuisine. There is spanakorizotto recipe below along with a book giveaway for one lucky reader.
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I promised you dessert last week. And I kept my word… I know the Lent has officially started so…apologies in advance. A couple of weeks back in London, I didn’t really have to try hard to convince Eugenia about my choice of dessert. Uttering words such as: “chocolate, tart, with ganache and raspberries” was a quick and easy sell. “Get on it”, she said. I was only happy to oblige.
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