I love making vegetables into pestos but I don’t make the usual Ligurian or Genovese pesto with pinenuts and parmesan. I don’t have anything again parmesan but I love Greek cheeses more and I also prefer to support Greek cheeses, so I have adapted the pestos with local flavours . Regarding pinenuts I am not [...]
Eating healthy or being on a diet does not necessarily mean that you should eat boring food. I have been watching my diet and loosing weight just by eating a little bit healthier. Maybe I have not lost many kilos but I am satisfied loosing 2 kilos a month, without being hungry.
I have a [...]
Continue reading about Mpiftekia (Hamburgers) with Vlita and Garlicky Cucumber Salad
Feta is a white cheese and is the most consumed cheese in Greece. It’s also the most widely exported Greek cheese. And feta cheese is exclusively Greek. In 2005, after sixteen years of hot debate, the European Union’s highest court decreed that «feta» is protected as a traditional Greek product, and that none of the [...]
My first encounter with Avocado was some years ago, before creating a blog and at a time when the internet connections were slow and we paid by the hour when connected, so information was not easily accessible. I don’t even remember what I did with it but I remember we did not like it.
A few [...]
Laconia is a prefecture in Greece, with Sparta its administrative capital.
It is bounded by Mount Taygetus, to the west of Sparta, which is the highest mountain range of Peloponese (2.407 meters) and with the Parnon mountains to the northeast (1.961 meters), to the west with Messenia, and to the North with Arcadia. Among the two [...]
Continue reading about Lakonia and Pasta Elias (Olive paste)
Tahini or tashi as it is called in Cyprus, is a paste made from ground sesame seeds. It is usually very thick and if left a long time you will see that oil is gathered on top. You do not have to worry about that you just mix it and it is just fine.
To make [...]
Τυροκαυτερή (Tyrokafteri), from the words tyros = cheese + kafteri = hot, in some places also called ktypiti or kopanisti is a dip or a spread with cheese and chili peppers. Kopanisti, takes its name from the cheese produced in the Cyclades and the Aegean, which is a [...]
This Middle Eastern Dip known as hoummous, has passed to the Cypriot cuisine as hoummoi.
It is made of chickpeas, tahini, garlic, lemon and olive oil and is one of the many mezedes they will serve you going to any taverna in Cyprus. They start bringing plates after plates, after plates, after [...]
Portulaca oleracea (purslane) in Greek (γλιστιρίδα) is the type genus of the purslane family Portulacaceae, comprising about 40-100 species (probably much fewer and potentially far far more) found in the tropics and warm temperate regions. It is also sometimes known as Rose Moss or more commonly Moss Roses.
Purslane contains more Omega-3 fatty acids than any [...]
Continue reading about Purslane Salad (glistrida), Purslane Tzatziki and Carrot Tzatziki
Bakaliaros (Cod) is another Greek traditional dish which has become synonymous to the 25th of March, which is the Annunciation of Virgin Mary and on that day we also celebrate the Revolution against the Turks in 1821.
The Annunciation in Greek is called Evangelismos and those named Evangelos or Evangelia celebrate their name day. [...]
Continue reading about Bakaliaros with Skordalia (Cod and garlic dip)
