Time was, that trying to cook Greek food in Britain was a bit of a challenge. Obviously a lot of vegetables were available at greengrocers and supermarkets but things like fresh dill were almost impossible to find and flat-leaf parsley, believe it or not, was positively exotic.Tracking down feta, filo pastry and the more unusual…
Tag: Greek cooking
Another year, another post. Meatballs in kimonos aka Dolmadákia
So that’s it, Christmas is over. You’ve cooked yourself stupid with baking and roasting. You’ve made the vasilópita, melomakárona and kourabiédes, you’ve cooked Christmas dinner, made the celebratory meal for New Year’s Eve and then, after ALL that, you have to start again! This time, on the first day of the New Year, I wanted…
A Spoonful of Sugar – Preserving Goodness Spoon Sweets
There was a time, probably not so common now, that ‘visits’ (επισκέψεις) to a Greek home followed a series of conventions that, in some ways, were almost rituals. The visitors would be entertained in the ‘salóni’ – a room a bit like the British ‘front room’ -a place that the family rarely set foot…
Greek Food Myths No. 1 There’s no such thing as hummus!
As a sort of ‘Reality Check’, I feel I’m duty-bound to de-bunk some ‘Greek food myths’ and the first one is hummus – it’s one that really drives me nuts! THERE IS NO SUCH THING AS HUMMUS. OK, I can hear you all running to your fridges and checking that your pot of hummus is…
A Last Taste of Summer – Postscript – Kolokythákia Me Avga
In the last post,as part of our marvellous lunch in Paros, I mentioned a dish of eggs and courgettes. Admittedly, it is not the most photogenic dish in the world – but it is very, very tasty and incredibley easy. Kolokythákia me Avgá – Courgettes with Eggs 2-3 medium sized courgettes 1 smallish onion, finely…
Street Food Supreme – Spanakópitta
These are warm, golden autumn days in Athens. October has decided to dress herself up as summer and is making a pretty good job of it. The days are hot – hot enough to swim, if you can get to the coast. The evenings are quite cool and, for Athenians, there is that novelty of…
Rising Against Risotto Part 2 – Kolokithórizo – Courgette Rice
This is another of the wonderful vegetable-rice dishes. A simple but delicious mixture of courgettes, tomatoes and rice, It is popular in the island of Kithnos. I have adapted the recipe from the excellent book ‘The Fragarant Quince’ (Το Μυριστικό Κυδώνι) by Yorgis Venetoulias. Courgette Rice Serves 4 3 -4 courgettes 150 ml olive oil…
Rising Against Risotto – Spanakórizo and more
It has seemed to me for a while, that the arrival on the world’s dinner tables of Italian risotto has been an uncontested battle. Don’t get me wrong – I do love risotto. The creamy consistency, the still ‘al dente‘ grains of arborio or carnaroli rice, the wonderful intensity of flavour; and there is something…
Reflecting on the Rascally Rabbit – ‘Kouneli Stifado’
Tastes and smells have the same effects as a time machine; for me the preparation of certain dishes carry me to different times, places and invariably, other kitchens.The classic casserole ‘Kounéli Stifádo’ does this every time. ‘Kounéli Stifádo’ lamely translates as ‘rabbit stew’- completely failing to convey the rich, velvety sauce, fragrant with…
Back to Basics -The Ultimate Tzatziki
Why a recipe for tzatziki, you may ask ? Everyone knows how to make that….. Or so they think! I may be considered to be a bit obsessive about authenticity in cooking but I am of the opinion that if you are going to do something, do it properly! There is nothing easier to prepare…
kouzina 