Tag Archives: Greek

Warm Greek Potato Salad

 

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Milos, Greece

Hello to everyone. The weather here is great  and I am just about to head out for a swim. Before I do, I want to share this simple and delicious recipe with you. We love Greek potato salad any time of year. No mayo to go yucky and/or dangerous in hot weather, just lots of top quality ingredients sprinkled with a little Greek olive oil and a few drops of wine vinegar.

Serve it with a traditional Greek salad  (without feta, if you prefer) to make a complete meal. It’s also a great addition to a buffet or picnic menu as it tastes wonderful, hot, warm or room temperature. And….it’s a perfect side. Try it. I think you’ll like it.

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Saucy Greek Threesome: Meatballs, Risotto and Saganaki

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Herblay, France

Hi everyone ,

During our last week on Milos, I spent a terrific day with our friend Vasilis in the kitchen of his restaurant, Alevromilos. It was so interesting to see how  he manages to make three or more dishes at a time. He cooks everything fresh to order,so he is super organised. One of the few things he preps ahead is his basic tomato sauce and that was the foundation for a lot of what we made that day.

On the menu was: aubergine saganaki, aubergine risotto and chicken meatballs-all easy and all delicious in large part because of the tomato sauce. We also made red pepper dip, feta in filo and orange filo cake but those are for another day.

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Cheeky Chickpeas in the Oven: Revithia Sto Fourno

Milos, Greece20151008_120425 (1)

Hi from sunny Milos,

Our friend Vasilis, chef and owner of  Alevromilos Restaurant here in Milos (one of our faves!) makes sublime chickpeas in the oven. I have tried many times to replicate his dish in France with varying degrees of success so when he offered to come over to the house and show me, I jumped at the chance.

This is a simple recipe that relies heavily on having the very best chickpeas. The Greek ones really soak up the liquid before cooking, swelling to a much larger size than those we get in France, plus they are very digestible. Vasilis says that if he couldn’t have Greek chickpeas, he would use Canadian ones. Who knew? Vasilis uses myrtle to flavour his version of revithia sto fourno but you can also use the more traditional bay leaves.

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Something from (almost) nothing sweet pepper appetiser

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Herblay, France

Hi Everyone,

This summer was quite an odd one with more than a few misadventures including, watching our plane to Athens fly over the house without us. Couldn’t leave the cat behind! We thought Lucy was out and about, and looked all over. The stress mounted and we changed our tickets but still no Lucy. Turns out, she was curled up asleep in a bedroom closet. Aye, aye, aye. We had to stay an extra week…..

Yeah, I’m pretty sure I know just how much sympathy is coming my way on that one!

The night before we left, we had a friend to dinner. We’d been busy all day getting the house ready to close up and we had no car during that extra week; so the meal had to be made out of what was left in the fridge and the larder: slim pickings. I also wanted to use up what I could so decided against my usual easy, peasy, roasted peppers.

As luck would have it, a neighbour had dropped by with a couple of kilos of small tomatoes the day before and I had made confit tomatoes with them (also known as sun blush in the UK). Rummaging around, I also found some feta, capers, olives, peppers, onions, a few anchovies, garlic, dill and parsley (but I had to save the herbs for the main course).

Here is the approximate recipe, including how I did the tomatoes.

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Fiesta Fava

Herblay, France

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Hi ladies,

Let’s all of us at Culinary Correspondence congratulate Fiesta Friday on their first anniversary.

We love to party everywhere! In Greece, celebrations start with an array of olives, croquettes, savoury pies, little fish, dips and if you’re lucky, fava. Here’s our favorite version to bring to the party.

Fava is delicious and nutritious; great for everyone, vegans included.

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Greek Zucchini and Spinach Medley

Hey ladies!!!

Happy New Year! So to the start the year I have a confession to make. This original recipe was going to be : Stuffed Zucchini with Greek Rice. What happened? Well… I cored open the zucchini and realized I couldn’t stuff them properly and it got messy….so it turned into this! It’s healthy, it’s SUPER tasty and incredibly easy.

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Farm Fresh Zucchini and Eggs for Fiesta Friday or Courgette and Egg Comfort

Milos, Greece

20140711_143418 (1)Hi everybody and happy Fiesta Friday #24!

A few days after our wonderful morning with Georgia learning how to make local cheese pies (really much too good), her husband Demetris took us to his farm.  We came back loaded with organic fruit, eggs and vegetables. Check out the photo at the end of this post.

Our outside table was groaning under the weight of all the onions, eggs, beans, tomatoes, melons, eggplant (aubergine), zucchini (courgette), garlic, figs, peaches, beets, plums, lemons etc etc. Amazing! They also grow pomegranates, capers, olives for oil and olives for eating, oranges, mandarins, potatoes and a whole bunch of other stuff all irrigated with water from their own underground spring. They raise chickens, turkeys, rabbits and pigs and of course, make their own honey and wine. When he’s not at the farm, he goes out in his boat and fishes. Talk about self-sufficiency!

So much wonderful produce to use! I cooked the beans first off. It would have been a crime not to and did eggplant in the oven with fresh tomatoes, garlic and onions. All very simple and oh so delicious.

Next day, zucchini and eggs. The aim of this recipe was to capture the flavours of the zucchini balls we get at Yalos restaurant in Pollonia: one of our absolutely favourite dishes on the island, a first night back must-have.

I was pretty thrilled with the results, so here you go!

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