Divine Shrimp Boukies (Bites)
The darling of my last Greek Supper Club had to be these canapes with shrimp butter, poached shrimp and caviar on top. To ensure that these didn’t get gobbled-up prematurely I had sent them out to our hungry guests one platter at a time. This works in theory unless your guests barge into the kitchen […]
Floriniotiki Strapetsada With Feta & Kebapia
To understand where this dish comes from is to first get a hang of what Strapetsada is: basically a scrambled egg dish containing grated tomatoes, olive oil and crumbled Feta and often eaten as a meze or late evening Greek dinner. There are may variances to this dish but those are the basics. Like with […]
Riganada
A little while back I shared my memories of visiting the island of Lefkada and this time I’m back to share more but this time we’re going to touch upon the cuisine. Lefkada is located on the Ionian side of Greece, that which faces Italy and its no coincidence that many dishes hint of those […]
Ladenia (Λαδένια)
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 […]
Stuffed Flank Steak With Paprika Potatoes
Today you have a whole meal in one post…your lucky day! Let’s start with the main, flank steak which is located at the bottom of the animal or belly. Unlike pork belly this cut is lean, lots of muscle tissue and ideally marinated and cooked to rare to medium rare. For my readers from Greece, […]
Calamari Sandwich With a Smoky Yogurt Sauce
One of my favourite Greek appetizers has to be fried calamari. It’s the freshness of the sea, the tender squid tubes and tentacles dredged in flour and fried until golden. You get a slight crunch from the coating then the tender squid in your mouth explodes with flavour. Calamari (squid) are found at your local […]
Makaronia With Tarama
A recent article by Diana Farr Louis titled “Cucina Povera – Greek Style” got me thinking about all the tasty dishes in Greek cookery that were concocted during times of poverty and necessity. There’s the Macedonian Makalo, a flour-based sauce, there’s potato stew (Yiachni), the countless boiled greens harvested from the countryside, Bobota (bread from […]
Baked Brie With Roasted Garlic & Cranberry-Mavrodaphne Sauce
One of the surprise hits at Christmas dinner was this baked Brie cheese i paired with cranberry sauce. Brie on its own is always welcome on a cheese plate but when baked it’s even creamier, more of its flavour comes out and it’s great when paired with something savory and something sweet. I’ve always loved […]
Yorkshire Pudding
Yorkshire Puddings are an accompaniment served along with Prime Rib Roast. They are made of an egg and milk batter and the most successful “Yorkies” are big and fluffy with holes in them so that you may add “au jus” into them. You’ll need reserved beef drippings/fat from your roasting pan, muffin tin and a […]
Batzos Saganaki
One of the cornerstones of Greek cuisine has to be it’s cheeses…varied in taste, texture and many offerings coming from all parts of the country. I brought a cheese from Greece is called Batzos – not Batsos (Greek slang for Police/Cop). Batzos come from northern Greece and more specifically from central to western Macedonia (Naoussa […]
