Festive pork roast with honey glaze

beetroot salad

It’s almost Christmas! For the past week I have little bells jingling in the back of my head shuffling numerous Christmas tunes. I hope you are all set for great feasts with friends and family and there is no last minute present rush. Well, there might be – get them chocolate! Keeping in line with Greek Christmas traditions, I made a pork roast with honey glaze and a very festive beetroot salad, with carrots and green apple. Continue reading

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Pasteli, sesame candies, the energy bar of the Gods

pasteli

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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Walnut cake, the Greek way – karidopita

A very juicy walnut cakekaridopita

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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Leek pie and kourkoubinia

Smart ways to make your ingredients go a long way

kourkoubinia

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.  Continue reading

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Okra – another politics inspired post

okra stew

Does okra spring something to mind? Perhaps lady’s fingers?   I remember hunting for these darlings in the UK and it was not always an easy case. Most well-known for their wonderful Indian bhindi curry, I could get them during the summer in certain markets especially those in proximity with Asian neighbourhoods. In Greece, it is bamia as we call it and thanks to our proximity to Africa this wonderful vegetable got incorporated in traditional cuisine as a side, mainly paired with chicken. It is equally tasty when cold as a mezze with a bit of raki. Continue reading

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Peach & mastic pavlova for Anastasia

syntagma 03 July 2015

I am sure you have seen the news, IMF admitted to the damage austerity has caused. A little too late I might add, but then again better late than never. What is more worrying is that Europe tried to block this report from coming out. Regardless, the referendum is still going ahead. We are all very fidgety and a little numb in wait of Sunday. So many opinions have been expressed, over yes and over no. Hopefully something good will come out of it. Continue reading

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The No demonstration and Burgers

No more debt pls. This is what Greece is saying No to, no to austerity. #grexit #grisis #athens #greece #greecestagram

Μια φωτογραφία που δημοσίευσε ο χρήστης Eugenia (@eatyourselfgreek) στις

There is this Greek habit of siesta, much more common when I was growing up than now. Should the kids refuse to have an afternoon nap, the grandma would threaten to call the boogie man, mesimeras. He would come and steal you from you bed lest you kept quiet. As a friend put it, following JC Junker declaration urging Greeks to vote Yes or else…’I haven’t been blackmailed so blatantly ever since I was 4 and yiayia was trying to put me to bed!’. But guess what, we are not four years old and we are wide awake.

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Spinach pie, Popeye food

spinach pie

If Popeye the sailorman was Greek the only thing he would gulp down would be spinach pies, made by grand-ma Nia. And I wouldn’t blame him. There is crunch in the filo, there is succulence in finely chopped spinach leaves and wonderfully baked feta. I have a very soft spot for spinach pie, many Greeks do, but my affection for this pie has deep-deep roots. Continue reading

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Kataifi, divine pleasures

    Kataifi

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

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