Greek
Here we are again with another roundup of Creative Concoctions, with savoury recipes using olive oil. Thank you all of you for participating with your wonderful, creative recipes. Meenakshi, of Ponderings of a Working Mom, has made a healthier version of Dal (lentils) – (oriya ishtyle) using olive oil. In India food is usually cooked [...]
Continue reading about Creative Concoctions #4 : Cooking with Olive Oil – Roundup & Voting
Greek Cuisine has a lot of simple but delicious recipes and home-cooked meals are defininitely healthier as you know what ingredients you use and there are no preservatives and, when compared to dining out, much cheaper. Now that our children will be living on their own and have minimum cooking experience, they have asked me [...]
One of my favourite Greek herbs is kafkalithres. It’s scientific name is Tordylium Apulum. I quote from «Food in the Ancient World from A to Z», by Andrew Dalby, page 173. «Hartwort (Tordylium spp.) genus of wild plants, used in Greece in drugs and medicinal wines and also as pot herbs and culinary herbs. Tordylium [...]
Continue reading about Kagianas me Kafkalithres – (Tordylium Apulum) Hartwort
The weather is very stubborn this year and the Spring weather seems like a shy girl, who doesn’t want to come out from her shell and is hiding away and is grumpy and bad tempered. The beaches are empty, it is windy and the temperatures are below normal for this time of the year. [...]
Today is Mother’s Day, so I would like to wish all the moms in the world «Happy Mother’s Day»! Οlive oil is by far the greatest exponent of monosaturated fat and base of the Mediterranean diet, which is regarded to be the exemplar of correct and healthy diet and a factor of longevity. Greece is [...]
Continue reading about Announcing Creative Concoctions #4 and Extra Virgin Olive Oil Giveaway
I hope you all had wonderful holidays. We spent some days in Sparta where we had our traditional lamb on the spit and kokoretsi. On Monday we visited the nearby village of Agios Georgios Voutianoi, where St. George’s day is celebrated with horse races. The weather was mostly sunny and enjoyed our visit there. On [...]
Continue reading about Back to civilization and Creative Concoctions #3 extended until 7th May
Tsourekia is a brioche type of sweet bread which is braided and is part of our Easter and Christmas traditions. These are the tsourekia I made last year. I made them with chestnut filling and glazed them with chocolate. The chestnut filling is optional but it’s an addition that surely adds to the wonderful [...]
During the Great Lent period which is 48 days before Easter, the Orthodox abstain from eating foods containing animals with red blood (meats, poultry, game, fish), as well and products from animals with red blood (such as milk, cheese, eggs, etc.) Fish with backbones are not allowed but mollusks like squid, octopus, shrimps, mussels etc., [...]
Continue reading about Dolmadakia Bakaliarou (Dolmades with Cod Fillets)
Bougatsa with Semolina Pastry Cream Bougatsa has its origins from the Byzantine period (before the fall of the city in 1453), when Constantinople was still Greek and was famous for its plakountes, which meant flat and when these were later taken by the Romans were called placentae. The word bougatsa is also connected with [...]
Continue reading about Bougatsa (Phyllo Pastry with sweet cream) and Nistisimi Bougatsa (vegan)
One thing I forgot to mention in my post for Nafplion was about Psorokostena, which is a disparaging noun Greeks use to label Greece’s perceived socio-economic limitations. During the Ottoman occupancy, the Greeks were very poor but also after the Independence people lived in poverty for many years. One day in 1826 they gathered at [...]
Continue reading about Psorokostena and Fassolada sti Gastra
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