There is something extremely heartwarming about risottos, especially the ones with mushrooms.
The earthy smell of mushrooms, the sweet, sweet wine that has just evaporated and fills the kitchen. Oh, and the steam on the kitchen window that rivals the drops outside on a rainy day. Mushroom, spinach, and pot barley pot, almost like risotto.
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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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Do you know what siglino is? We are entering Greek charcuteries territory. Come along, I made a baked omelette with this great smoked pork cut, siglino, a couple of great Greek cheeses, feta and kasseri and a few other yummies. Nothing beats an omelette, especially during the summer. Continue reading
I am sure you all remember the challenges for the food blog awards. Working with humble ingredients is great inspiration. Pulses have been on the menu and the dishes are getting healthier and healthier, in a truly Greek manner. I made a black-eyed beans stew with greens, seskoula, these taste a bit like chard, spinach and added a few raisins and pine nuts.
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