So that’s it… it’s officially autumn. It seems to have come around really quickly, and I suppose that’s the result of a disappointing summer season in England. Don’t get … Continue reading Dipping into Autumn – Kolokithosaláta and Pantzarosaláta – Two unusual mezé dips.
Yesterday I cooked stuffed courgette flowers – anthóus. Not an easy dish to make in England. It is hard to come by the perfect, golden, courgette blooms – unless … Continue reading Friendship and Flowers – Stuffed Courgette Flowers – Anthoús
You will have to excuse me for having been a bit quiet of late. To be honest, I have been uncomfortable prattling on about lovely Greek food when the … Continue reading 5th July 2015 – Simple food for complex times…
It is probably impossible to find a tavérna in Greece that doesn’t have a serving of keftédes on the menu. Variations of these tasty, little balls are common across the … Continue reading Seeking Perfection – Keftédes
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 … Continue reading Another year, another post. Meatballs in kimonos aka Dolmadákia
Reality Checking 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 … Continue reading Greek Food Myths No. 1 There’s no such thing as hummus!
One of the classics in the repertoire of Greek dishes is the gloriously named ‘giant beans’ – or ‘yígantes’. This wonderfully simple dish of oven-baked butter beans is never served … Continue reading ‘Giant Beans’ – Yígantes
Part of the magic of Greek cooking, is the ability of most housewives to take a relatively uninspiring ingredient and with artistry and skill, turn it into a delicacy and … Continue reading All frittered away – the art of vegetable keftedes