Tyropitari from Evia
There’s a long, narrow island that runs parrallel to coast of Greece that stretches from just south of Volos to about 60 minutes north of Athens. That island is Evia and today I am going to show you how to make one of their specialties, Tyropitari.
Taramokeftedes
A few years ago I made Taramokeftedes for a Greek Supper Club. The tarama was the base for making pseudo meatballs along with bread and lots of onion and herbs.
These turned out remarkably well and they are a great offering to help break up the monotony of eating the usual Lenten fare.
No-Knead Lagana
This no-knead lagana recipe is easy, more flavourful and you may make it beyond Lent. It’s that good. Inspired by Jim Lahey no-knead bread method, this version of lagana will be the talk of the table.
Skopelitiki Pita
A spiral cheese pie from the island of Skopelos (part of the Sporades island chain) but what makes them unique is that these are fried.
No Knead Bread
If you’ve always wanted to make your own bread, this is the recipe. If you make bread and I want to try a super-easy recipe. This is the one to try.
Arugula & Radicchio Salad
This salad is an amalgam of ideas I had experienced in Kefalonia and wanted to put on a plate.
Tomato Fritters
If you’vevisited Santorini, you’ve tasted their local specialty, Tomatokeftdes (Tomato Fritters).
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.
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 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.