Salmon Tartare
When making a salmon tartare, one can choose Asian flavours or stay western, which I did: mustard, some mayo, red onions, cucumber, capers, citrus juice, fresh dill and chives.
Avgolemono Soup
The soul of the soup is Greek: we finish off many soups with an egg/lemon emulsion that makes a soup tangy and creamy.
Braised Chickpeas with Pastourma
Pastourma is an aired-cured beef product that was brought to mainland Greece from Asian Minor Greeks.
Fluffy Dinner Rolls
Often, I am hungry and I wait for the go ahead to grab a roll (or two), smear some butter and bite into these pillows of gluten goodness.
Tyrokafteri with Drunken Figs
At my last Greek Supper Club, I served this meze offering of Tyrokafteri paired with drunken figs. Both are recipes of mine and I simply put the two together and the result is a sinful and delicious meze.
Wedge Salad with Whipped Feta, Shrimp
Simplicity rules here – simple, quality ingredients complementing each other for this eye-catching delicious salad. Let’s do it!
Grilled Lobster with Red Curry Ouzo Sauce
There are many styles of curries (Indian, Japanese, West Indian) but this one is a thai-style.
Lentil Salad with Smoked Mackerel
Legumes figure prominently in the Greek kitchen, we’ve cooked with them since ancient times and thank goodness we still eat them.
Spring Salad with Kumquat, Feta & Pecans
The beginning of Spring also means citrus season is also here. The star of this salad is kumquat.
Spring Salad with Mediterranean Style Miso Dressing
I’ve always been a fan of this dressing containing miso paste, which is made from fermented soy, rice or barley and is Japanese in origin.