Do you like sesame? Normally we get discreet tastes of it on bread or burger buns. You might be using its oil on salads or scooping up dollops of houmous on pita bread for its distinct flavour. In Greece we are very well acquainted with the humble sesame seed and we have a very soft spot for golden sweet honey. We use them both to make pasteli and this preparation is so old, it is only fair to call them the energy bars of the Gods. Continue reading
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When it comes to Greek names Michalis, Mike comes just after Yannis, Nikos and Kostas in popularity. Last Sunday was a big name day – one third of Greece must have been celebrating their Michaels and Michaelas. I was celebrating a very special Michalis too, my dad, and he has a a special request, karidopita, Greek walnut cake with syrup! Continue reading
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Still on food blogging competition mode and all I think about is re-using. Last week I re-used my chickpea soup into chickpea burger, I had a few onions cooked into a sharp chutney and made my materials go a little further. This week, it is all about the pie and a bit of dessert, well, from leftovers fillo pastry. Making your ingredients go a long way, have something savoury and something sweet.
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There is hardly a nation in the world without rice pudding. From Far East to Far west, this little pudding has gained everybody’s attention and affection. As old as rice and as simple as milk, rice pudding has been a staple of Greek home cooking too, joining the Middle-Eastern league for flavourfull filling snacks. Either as breakfast or actually dessert, I love it cold and with lots of cinnamon. Continue reading by
As far as traditional desserts go, we have a soft spot for syrupy ones over here. In general we have a sweet tooth in the family and we are very fussy on what comes through the door. Dessert has to be perfect! Greek patisseries will never seize to surprise me with their selection of classics and also very innovative desserts. Be it chocolate gateaux, tiramisu, profiteroles or oriental delights, there is always temptation around. Of course every place has its speciality too, but I should come back to this on another post. Home-made, of course, always wins hands down. Continue reading
Among the wonderful Easter treats and smells, Easter biscuits compete with tsoureki. Continue reading
Mum has a lovely friend who tends to her garden, Olga. She is from Ukraine, grew up in a farmer’s family and Athens has been her home for quite some years now. The garden is certainly her territory, except perhaps for a few ‘exotic’ Mediterranean species that grow down here: neratzi (also known as bitter orange or Seville orange) being one of them
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Another taste us Greeks have adopted from the orient, halva is known throughout the Balkans, North Africa, India, Pakistan, Afghanistan and of course the Levant where it originated. Halva is a dessert rich in history, rooted in the medieval Arab world and tinged with a Persian influence. Perfect with tea or coffee, halva has seen many a glorious day. It used to be served to high-ranking Ottomans during their ostentatious banquets, usually with tea, pickles and other delicacies; what a delicious tea service that must have been!
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