Greek yoghurt, check – feta cheese, check- mint leaves check.this is the quickest and most Greek pie you will ever make: Greek yoghurt and cheese pie. Continue readingby
Yesterday, I attended Vima gourmet food blog awards competition ceremony. Would I win it? Would I not? I had no clue. On my way to Technopolis, I was trying to tame my hair from unruly winds that were sweeping through Athens. I soon settled in, nibbling on lovely food, glass of wine at hand socialising with 32 wonderful bloggers. A great opportunity to finaly meet people I have been chatting to in flesh and bone. We don’t exist only on the internet you know, we are pretty much real. And what did I take home? An award from my fans and an award from the critics panel for the recipes. Continue readingby
I love citrus fruit, for their uplifting aroma as much as their rich vitamin C content, but most of all, for making my food so much tastier. I use the orange and lemon juice in meat marinades prior to roasting and in salad dressings alike. I love nibbling on little wedges of fruit, be it orange, grapefruit or tangerine. And what do you do with all the peel? Well, you could make tangerine truffles! Continue readingby
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.Continue reading by
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
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
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.
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