One of my favourite summer dishes is fasolakia yahni, a traditional dish with grean beans, which is easy, tasty, cheap and healthy. Yahni is the method of cooking and is similar to a stew or ragout.
In Greece we get two types of green beans. Barbounia, which are flat and tsaoulia, which are round. [...]
Continue reading about Fassolakia Yiahni (Green beans in tomato sauce)
I am not really a fan of beef or veal and rarely cook it but I do like liver although I don’t cook that very often either, as it is high in cholesterol. I was craving liver and as it’s been a very long time since I last cooked red meat I decided to cook [...]
Continue reading about Calf Liver Ladorigani with sautéed vegetables
Louvi or Fassolia mavrommatika as they are called in Greece are the dried black eyed beans and lahana or seskoula, called in Greece is the Swiss Chard.
Dried legumes are among the most nutritious foods available, because they are a good source of protein and can be a healthy substitute for meat, (which of course, has [...]
Continue reading about Louvi me Lahana (Black eyed Beans with Chard)
Although I have been blogging for almost three years, I don’t think I have ever posted a sandwich recipe before, mainly because I had so many other recipes I wanted to post.
However, when I posted the menu of what I usually eat, I mentioned the Tuna Salad Sandwich and Lettuce Salad with tuna, which I [...]
Continue reading about Healthy Tuna Salad Sandwich and Lettuce Tuna Salad
I am not a person who believes in astrology nor do I listen to zodiacs on T.V. or read them in magazines and newspapers but I wonder if we had a retrogade Hermes (Mercury) this past week or maybe it was a «kako mati» or evil eye as we say in Greece and as some [...]
Continue reading about Veal Escaloppes with Chestnuts in a brandy and orange sauce
Every month there is an event going on at Jenn’s blog, where the winner chooses three ingredients with which we have to cook. Although I love participating at this event as we challenge ourselves to create recipes we would never dream of making, most of the times the ingredients given are not so easy to [...]
Continue reading about Beef in Dark Beer with a Sweet and Sour Pumpkin Sauce
Many people shudder at the thought of cooking or eating liver but in Greece we eat it a lot. I love liver, especially, chicken livers, however, I don’t cook it very often as chicken giblets are high in cholesterol and only cook it two or three times a year, mostly during Easter.
Before cooking it, I [...]
Continue reading about Braised Chicken Livers with Poached Grapes
I have been watching my diet for some time now, so I try and cook lighter but without counting calories. Mostly I cook some grilled meat with a salad, or legumes and ladera but keeping the oil to the minimum.
On Thursday I was cooking marinated pork chops and I wanted to make a side dish [...]
Continue reading about Mushrooms and spring onions rice salad
I made these three recipes one day during May, when I went to the farmers’ market and saw some lovely fresh courgettes with their flowers on. I chose the best courgettes having a flower on them. I hadn’t eaten courgette flowers for ages as unfortunately they don’t sell them alone and as much as [...]
Continue reading about Courgettes: killing three birds.. with one stone!!
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
