Easy Banana Ice Cream
Sometimes, simplicity triumphs – especially when the flavour is so damn good! Here, I’ve recreated an ice cream I had years ago at a parlour and I found myself craving it. It was a banana and marshmallow flavour and to this day, I’ve yet to see it reappear in ice cream shops. They call it […]
Easy Pork Gyro for Everyone
A few years ago I shared a recipe with how make your own pork gyro at home, provided you have one of these home vertical rotisseries at your home. The positives are that this is as close to pork gyro as one can get when making at home. The cons are finding the home vertical […]
Greek Food Gazette 09/05/2014
Pre-order Peter Minaki’s Big Book of Mediterranean Recipes Greece’s TrainOSE to begin passenger rail service to Sofia and Belgrade 19 Greek olive oils among the world’s best for 2014 Here’s a list of free events in Greece for International Museum Day on May 18th Greek cuisine on the rise in Israel, from souvlaki to eggplant […]
Tzigerokeftedes
Last month, we celebrated Easter and when I mean celebrate, we prepare a full-on Sunday feast with food being served from morning ’til night. You would too if you fasted from meat and meat by-products for a 40-day Lent period. The center of the Greek Easter table is lamb (or goat) and nothing gets wasted […]
Composed Shrimp Pasta With Yogurt Bechamel
Sometimes, you have guests that may need a little more attention – could be a colleague, boss or a person you want to show some extra care when entertaining. Pasta is one of those dishes that you have to be careful when serving. Ever notice, they never served long pasta like spaghetti or linguine at […]
Pork Schnitzel With Mushroom Sauce
The first time I ever had schnitzel in Greece, was back in 1988. It was summer, I was in my father’s hometown, Amynteo (a great wine region). My cousin Lia had coordinated with lots of her friends and we set out to the town of Sklithro (about 20 minute drive from Amynteo). We were having […]
Mushroom Magheritsa Soup
When Greeks return from the Anastasi service at church (Saturday Easter eve), the first thing to go into the mouths is a bowl of Magheritsa. This is a traditional soup made of boiled intestines (cleaned) and other offal (such as heart, lung, liver and sweetbreads). The soup is full of boiled greens, dill, parsley, scallions […]
Spinach and Feta Flutes Made With Sliced Bread
Growing up in the west (Canada), many of us took for granted the convenience product known as sliced bread. The rest of the world does not necessarily have sliced bread. In Greece, it was introduced to the market when the country was opened up to European Union products on its supermarket shelves. Today, sliced bread […]
Egg Salad Revisted
Another food item there seems to be plenty of after Easter are eggs – lots of coloured Easter eggs. As is customary with Greeks, we play this egg cracking game to see who’s egg wins in a game of cracking to see who’s eggs reign supreme. That’s all good fun but what to do with […]
Lamb Gyro
Still have leftover lamb, the obvious option is to make a lamb gyro sandwich. It’s not anything ground breaking but it is delicious and resourceful. Besides, didn’t momma ever tell to never through out good food? By reinventing leftovers, you’re saving money/not wasting food and you’ll feed the kids leftovers without them even knowing it! […]