Vlita Horta Recipe: Traditional Greek Greens with Tomato and Feta
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I am sharing a new vlita dish – accompanied by boiled potatoes, zucchini, topped with tomato puree. Of course there’s extra virgin olive oil and the kicker – crumbled Feta on top.
Salmon Marinated in Tsipouro
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Try this appetizer of sliced salmon that is marinated using salt, sugar and tsipouro (Greek grappa).
Sous Vide Lobster Tails
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sous vide lobster tails – place the lobster tails in bags along with butter, lemon, herbs – vacuum seal and cook in the water bath (sous vide). Cooked perfectly every time and the poaching liquid becomes the sauce.
Tyropitari from Evia
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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
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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
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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
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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
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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
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This salad is an amalgam of ideas I had experienced in Kefalonia and wanted to put on a plate.
Tomato Fritters
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If you’vevisited Santorini, you’ve tasted their local specialty, Tomatokeftdes (Tomato Fritters).