Pasta
Although no animal products, including fish, are not allowed to be eaten during Lent, except for Palm Sunday and Auunciation day, all cephalopods are allowed, as they do not contain blood. The octopus was quite large. I prepared the first step with the whole octopus and part of it was marinated in vinegar and [...]
Continue reading about Htapodi (Octopus) with Mushrooms and Homemade Hilopites
Instead of making risotto using arborio rice (or Carolina rice which we use in Greece), I used kritharaki (orzo) which is a tiny pasta, which looks like rice. In order to make this recipe you need some roasted butternut squash, which adds a sweetness to the pasta and of course Greek feta, which will balance [...]
Continue reading about Kritharotto (orzo risotto) with Butternut Squash and Feta
You can do this recipe from scratch if you like but I made it the following day, after having leftover spaghetti and Bolognaise sauce. The changes I made to this classic dish turned it into something completely different, very tasty, light and healthy not to mention that with a few extra ingredients this dish was [...]
Continue reading about Anthotyro and Smoked Paprika Deconstructed Pastitsio with Eggless Bechamel
You know, I love pasta dishes as they are cheap, easy to make and very versatile. If you are working and don’t have much time, this is a dish you can prepare in no time. Although I do not work, during summers I love to spend my time at the beach rather than being [...]
I’ve been looking in my recipes file to find more easy recipes to post and, of course, I have a lot of pasta recipes which I have never posted as well as a lot of chicken recipes, as we don’t eat beef/veal, pork or lamb often but still have a few of them as well. [...]
Continue reading about Greek style Spaghetti Chicken Alfredo
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. [...]
Continue reading about Spaghetti with Wild Agrelia (Asparagus) Pesto
I saw this cake earlier this month at my friend Soma’s blog and it is a recipe she adapted from David Lebovitz’s Fresh Ginger Cake. At the time, I was still working on my cookbook and in between breaks, to rest and clear my mind, I would read a few posts or see what friends [...]
Continue reading about Carob Syrup and Spiced Ginger Chocolate Cake with Teratsomelo (Carob Syrup)
My favourite eggplants until now were «tsakonikes» which I thought were the only ones which were sweet. I avoided cooking with the big round purple ones, as I heard that they were bitter. I’ve been seeing white eggplants at the market place for a long time but had never tried them until recently. When [...]
Continue reading about Melintzanes Santorinis (White Santorini Eggplants)
In Cyprus fakes moudzentra (pronounced fakhés) is a staple lentil dish which is cooked with brown lentils and rice and then caramelized onions, called «tiganissi» are mixed in. The only spices used are salt and pepper, yet this very simple vegan dish is very healthy and delicious. The other way we make this dish is [...]
Continue reading about Kritharaki me Fakes kai Pasto (Orzo with Lentils and Pasto)
The white giant beans called «gigantes or elephantes» have been cultivated in Northern Greece (Kastoria, Florina, and Drama etc.,) for centuries and are recognized by the European Union as products of Protected Geographic Indication (PGI). These black giant beans are a new Greek variety and are not widely known in Greek cooking yet. They are [...]
Continue reading about Gigantes me spanaki kai Makaronaki (Black giant beans with spinach and pasta)
