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….
02
Aug
Aug
Secret Garden This is a typical Greek vegetable dish Tourlou, meaning “mixed”, or Briam, according to the Turkish version, and it is a perfect manifestation of Mediterranean magic. As you can see from the list of ingredients, we use only seasonal, fresh vegetables, but sometimes we can be a little mischievous and add a little…
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…
28
Jul
Jul
Heart and Soul “If you deconstruct Greece, in the far end see an olive tree, a grapevine, and a boat remain. That is, with as much, you reconstruct her.” One of the most unforgettable quotes by the poet Odysseas Elytis goes deep at the core essence of the Greek identity, only to discover the basic…
26
Jul
Jul
The Replacement If you are feeling less carnivorous, aubergine is a satisfying substitute for meat in recipes. This pasta is equally as filling as the one with Bolognese sauce. Aromatic Aubergine Pasta Ingredients 450 g aubergines, cut in ½ cm slices ½ cup olive oil 2 garlic cloves, peeled and minced 2 fresh thyme sprigs 1 cup vegetable stock 450 g long dried pasta (spaghetti or linguine) 2 tablespoons sun-dried…