This is known among Greeks as the all time favourite, saganaki. The equivalent to, “summer on a plate,” it is ideal for bread dipping while watching the sun setting into the sea… Ingredients: 4 tablespoons olive oil 3 shallots, finely chopped 2 garlic cloves, minced ½ cup ouzo 6 plum tomatoes, chopped ¼ teaspoon red pepper flakes ½ teaspoon sweet paprika 100 g Feta cheese, coarsely chopped 15…
15
Nov
Nov
This is a delicious way to serve fresh fillets of the humble sardine. It gives them an additional crunch and a bold zesty flavour. I love to serve this dish with Dakos, the much loved Cretan delicacy of moist rusks topped with fresh, crushed tomato and extra virgin olive oil, sprinkled with coarse sea salt…
18
Apr
Apr
Simply divine… The fragrance of a leg of lamb roasting in the oven and then the velvety flavour when we can finally partake of it stimulates the senses in many ways. The roast lamb takes centre stage in a drama that is steadily woven into the Greek Easter plot as each new generation adds their…
19
Jul
Jul
Wrapping and experimenting with a variety stuffings and different ways of cooking… Chilled souma or glass or white wine is perfect with these crunchy bites, filled with the salty deliciousness of the Aegean breeze… Spicy Sardines Wrapped in Vine Leaves Ingredients: 600 g sardines (or another type of small fish); fresh, skinned and boned 20 to 30 vine…
04
Jun
Jun
Tapestry of Colours This is a fragrant dish that has all different herbs and spices… colours and texture… Be generous with your herbs and chopped nuts, and adjust the strength of your peppers and herbs, according to taste. Jeweled Rice with Lentils Ingredients 1 cup brown lentils 6 shallots, thinly sliced 3 tablespoons olive oil 1…