I love a good marinara sauce! I have been making this sauce for ages and have realized that I have never posted it before. This sauce is very easy and very versatile and it’s not worth buying the ready-made sauce. Tomatoes are still abundant and cheap and I grow basil in a pot on my small [...]
Insalata Caprese, which means Salad made in Capri, the region of Campania, in Italy, is a simple salad using plum tomatoes, mozzarella, basil, olive oil and seasoning.
I made a twist on this salad using halloumi and mint as well, both in the form of pesto and fresh mint. I wanted to share this salad with [...]
Continue reading about A different approach to Insalata Caprese
Euboea (Greek: Εύβοια, Évia; Ancient Greek: Εὔβοια, Eúboia) is the second largest of the Greek Aegean Islands and the second largest Greek island overall in area and population, after Crete. It is separated from the mainland of Greece by the narrow Euripus Strait. In general outline it is a long and narrow, seahorse-shaped island; [...]
Continue reading about Summer escapes: Part I - Evia and Ntomatokeftedes (Tomato Patties)
Gemista, means “filled” or “stuffed” vegetables such as, peppers, eggplants, courgettes, onions etc. The filling can be a meat based one, usually with minced beef and rice but I always prefer to make them vegetarian.
Gemista fall under the category ladera or “oily” food, as we call them but my version is a much lighter [...]
Continue reading about Gemista (Stuffed Tomatoes) and a Well Balanced 3 Course Meal
A traditional Greek dish from Arcadia where poor people would eat out of the products they had at hand. Some tomatoes from their gardens and eggs from their hens. This could have been their main meal but nowadays it is usually served as a side dish and is ideal to accompany BBQ and grilled [...]
