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…
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…
05
Aug
Aug
Sparkling Red With a a batch of small barbounia, just season with coarse sea salt, coat them in flour and deep-fry them in olive oil. If, however, you get the opportunity to find larger barbounia, you can grill them by heating up some charcoals, coat them with olive oil season with sea salt, and oregano….
30
Jul
Jul
Sea Breeze The best way to serve this salad is as part of a “mezze selection,” next to chilled glasses of ouzo or crisp white wine, and accompanied by rustic, farmers bread on a summer breeze next to the sea… Warm Seafood Salad with Herbs & Capers Ingredients ½ red onion, sliced very thinly 1 lemon, juice and…
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