Octopus in vinegar, aka htapodi ksidato


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Greek octopus in vinegar @eatyourselfgreek

Greek summer flavours can be put on a table on just two small plates: a sea creature and fruit from a tree. It will have to be octopus, in vinegar and just a few sharp, cracked green olives.

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Kontosouvli, one giant souvlaki


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Meat lovers only

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We are well into the Carnival season over here and we are approaching one of the popular Greek food feasts: Tsiknopempti. It’s BBQ Thursday or smoke Thursday, I will be ‘smoking’ the house and in case you feel the urge too, there is kontosouvli further down. Continue reading

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seafood youvetsi


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seafood youvetsi

Out of all the Greek dishes, youvetsi is the one to bring up the most heart-warming memories of Sunday lunch. Family around the table chattering, glasses clinking and rich tomato sauce. Continue reading

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Youvarlakia, of the meatball family


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youvarlakia @eatyourselfgreek

There is nothing more rewarding than a warm bowl of soup waiting for you in chilly winter days. Yourvarlakia is by far a Greek favourite. It goes without saying, this soup has to be accompanied by egg and lemon sauce, avgolemono.

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Fish soup, kakavia


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the best of the Med

kakavia - eat yourself greek

Greece being a sea-faring nation, fish and sea-food comes often in the cooking spotlight. We have a fish soup called kakavia. Traditionally, kakavia was prepared by fishermen on the boat. Once they were done fishing, a meal would be prepared with whatever they had at hand: an onion, a potato and the humblest of their catch, keeping the best for the market. Kakavia is more of a concept than a recipe. In line with the Greek cooking practices, you have very few but very fresh ingredients and you make an extraordinary meal almost out of nothing.

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Beans, carrots and mushroom stew


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hearty winter warmers

The weather is timidly getting a tad more wintery in Athens. We have officially entered December and I just cannot bring myself to do any Christmas decorating. I guess it’s a little too sunny. I am very happy working my way through hearty stews though. I think I nailed a very nice one with beans, mushrooms and carrots, part of my competition challenges for the Vima food blog awards, think humble ingredients.

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Chickpea burger with red onion chutney


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 chickpea burger

Being frugal, eating well and reusing! Who wants to see their food going to waste? I certainly don’t and I am not one for extensive food planning either. I prefer to get creative with leftovers and give them a little push to make them go a little further. My second challenge for the VIMA gourmet food blog competition asks for a dish that re-uses yesterday’s ingredients to create a scrumptious dish that no one could guess it has been reheated. As promised, it’s all about the chickpeas! Continue reading

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Chickpeas and onion, the two ingredients soup


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Remember the challenges for the food blog awards? We were set a couple of tasks to work on, themes to draw inspiration from, that will roll out from now until the 14th of December, the closure of the competition. For my category, Best Greek Cooking in English, we will be tackling austerity: can you be frugal and eat well? It could not be more apt a subject, especially for Greece where belt-tightening has become second nature. I will be working with humble ingredients to create nutritious dishes, rich in flavour. My mind is running from the cocina povera concept to austerity living and 100% traditional Greek recipes. Thus, my first one is a super traditional, two ingredients soup: chickpeas & onion – revithosoupa. Austerity and wholesomeness served on a plate.  Continue reading Facebooktwitterpinterestinstagramby feather

Loukoumathes – just to say thanks


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honey doughnuts

It’s been a week since the blog awards competition started. Your response has really touched me! As a little thanks for all your lovely comments and support I made one very simple but loved Greek dessert: loukoumathes! Honey puffs, or Greek beignets. Continue reading

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Anchovies, marinated


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In the land of ouzo, fish and seafood nibbles are truly, very popular. Admittedly we prefer our fish fresh and baked on the grill, sprinkled with lemon and olive oil. Especially during summer when seas and shores are teeming with life, aquatic and not and we are all stewing under an unforgiving summer sun. There is nothing better than a lazy afternoon in front of the sea with salty treats washed down with a bit of ouzo. Anchovies, marinated in all their herby glory never go unnoticed. Continue reading

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