One of my favourite Lent-friendly dishes has to be Ladenia (roughly translated to olive bread) from the island of Kimolos. This is great for a snack, a light meal or cut-up and serve as part of your meze table. Sometimes you want something lighter or you just may want to use the ripe, juicy tomatoes [...]
How many ways are there to prepare octopus? There’s grilled, boiled, baked, I recently tried “sous vide” (and it was fantastic) and now there is fried. Regardless of how you’re going to eat octopus the key is to tenderize it. The old-school way in Greece was to bash it on rocks at the beach, some [...]
Yogurt wars: Danone and Yoplait battle to keep Chobani out of Canada A visit to the Domaine Gerovassliou winery just outside of Thessaloniki Tourists expected to still head to Greece this summer Bouroume (We Can) movement continues to feed hungry in and around Athens The results of this year’s Thessaloniki wine competition are now in, [...]
Recently, green olive from Halkidiki were finally granted Protected Designation of Origin (PDO) status by the European Union (EU). A PDO product is given this [...]
In Greece, cauliflower is called “kounoupidi” and its a winter vegetable usually steamed/boiled or pickled and enjoyed throughout the colder months. Toursi are pickled vegetables and practically anything can and will be pickled from eggplants to beans, green tomatoes to peppers and onions to cauliflower. I made some Fakkes (classic Greek lentil soup) last week [...]
Some spots still available for Aglaia Kremezi’s cooking classes on the island of Kea in September A Greek wine renaisaance is in the making Greeks pulling together and new schemes to help one another continue to arise Culinary event in Crete provides user’s manual for olive oil and Cretan cuisine Beyond the recent potato movement [...]
From the name “Tas Kebab”, it’s easy to state this isn’t a Greek-specific dish – a dish enjoyed in the Levant and its made it’s way to the Greek table via Asia Minor Greeks who resettled in mainland Greece over time. Traditionally Tas Kebab is made with lamb but I’ve often seen beef used in [...]
Many of you have visited my Recipe Round-Up for Lent and I hope that I’ve helped you find some interesting dishes to break-up the monotony of the usual Lenten fare. We’re fast approaching Greek Easter and preparations are already beginning in my household! Greek Easter is centered around lamb or goat and the whole day [...]
I have a glut of travel posts in queue, places in Greece I’ve visited but I’ve yet to post about my experiences staying in these places. Some are islands others are mainland. Regardless, they should be shared and I think these posts will be useful for those going to Greece or thinking of going to [...]
Green and red, earth and sea, shrimp and mushrooms, rice and herbs for you and me! Spring is here and the colour I associate the most with the barely new season is green. Here in Toronto we’ve had a mild winter and Spring has been unusually warm with temperature reaching 25 Celcius last weekend. One [...]
