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Cheese saganaki

1 May

Saganaki

I can still remember the first time I tasted cheese saganaki (pan-seared Greek cheese). Having finished university, my then boyfriend and I were spending the summer travelling round Europe before moving from Vancouver to Toronto so he could start a law degree.

Woefully misled by a guidebook called something like Europe on $10 a Day, we’d spent a lot of nights sleeping rough or on overnight trains, and buying cheap food in markets and bakeries to make our money go further. Greece was the first country we could actually afford to eat out.

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Fasoulada (Greek bean soup)

6 Nov

Fasoulada

I love the way the word fasoulada rolls off the tongue. I’d order it just for the pleasure of saying “I’ll have the fasssooolaaadaaa please.”

And the girls are just as same. It’s “pass the fasssooolaaadaaa”, “my fasssooolaaadaaa is too hot” and so on throughout the meal.

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Tzatziki

28 Jul

Tzatziki

Tzatziki is something I’ve made ever since I left home for university – and something I’ve never tired of eating. My tzatziki is pretty stripped back – just Greek yogurt, cucumber, garlic, olive oil and salt, with maybe a squeeze of lemon juice if it needs brightening up. I have no interest in adding dill, mint, parsley, vinegar, sour cream, mayonnaise… or anything else I’ve seen in other tzatziki recipes.

Now that our cucumber vines are bearing fruit, I expect we’ll be eating a lot more tzatziki in the weeks ahead… Continue reading

Pantzarosalata

11 Jul

pantzarosalata

This puréed beetroot salad is another recipe from Madhur Jaffrey’s World Vegetarian cookbook that I’ve been making for years. We eat it with blini, and with oatcakes as an appetizer before our Burns Night haggis. Continue reading

Greek salad

19 Jun

Greek salad

When Lyra asked me what meal I would choose if I had to eat it every single day for the rest of my life, I picked Greek salad. As it is, definitely eat it at least once a week. Continue reading

Lamb souvlaki with tzatziki

19 Jun

lamb souvlaki

For the lamb souvlaki, I used a marinade recipe from chef Simon Rimmer. I left the meat in the fridge overnight, and just whacked it onto skewers and the barbeque when I got back from work in the evening. Continue reading