Avgolémono (avgo = egg - lemono = lemon) is called Greek penicillin for a reason. It's what your mother and grandmother give you when it's chilly, or when you have a cold; it is soothing and kind to the throat. The tang of the lemon cuts through dulled senses, and makes you taste again. It's …
I had minced pork. I had mint. I had cinnamon. I had lemons and of course I had olive oil. I had fresh vine leaves a friend gave me. There was only one thing to do, really! I didn't want to use rice, and up the carb count. I also didn't want to use brown …
Yesterday I made a Cypriot (not just Cypriot, but it’s where I know it from) dish called Fagi or Fadgi. Lentils and rice, basically, with a shed load of fried onions and lemon. (Turns out I knew it under a different name, fakes moutzentra, which is why I was confused when I heard an American …
I even remember making this in 2008. I remember the taste, and how delicious it was. I'm glad I found the recipe again! I think it was a BBC Good Food one, hence the posh bits. 🙂 Ingredients1 tbsp sunflower oil (I used smoked olive oil)200g smoked streaky bacon , preferably in one piece, skinned …
Inspired by the flavours in caponata, so Italians, don't shout at me. This is handy to use up the ends of aubergines, which is why I made it as I hate throwing anything away. The juices cry out for a good chunk of bread to mop them up. 10-15 ripe cherry or baby plum tomatoesExtra …
This is not the full, traditional recipe, but it's what I made when I really wanted a small loaf of bread to go with soup, and also wanted that particular Cypriot flavour. For the full recipe go here. Mastic is probably not something many people associate with food, more than likely people think it's to …
After watching Choki on YouTube, I had quiche on the brain. It's not often something I think about, but when I saw what she made, it wouldn't go away. (See her video here, quiche at 11:06) I had a large chunk of pecorino dolce to use up before it took over the fridge, so that …
It's not made with pastry, and there's no syrupy glaze but what there is, is cheese. And it was cooked upside down so there we go. 1 large potato, peeled if you like, cut into rough dice, about 1" x 1"4 medium parsnips, peeled and diced the sameOlive oilSalt1 tsp rose harissa paste or to …
I've long been an admirer of potatoes. I never used to eat them much, at the height of low carbing, and then I realised that they were much maligned, along with the larger sized among us. I still feel a pang of naughty when I eat them, but it's a mere wisp of a pang, …
During yet another cupboard clear out, I came across a package of Greek green lentils. These ones, to be precise. Warm lentil salad! I exclaimed. (No, really, I did.) So I chargrilled up a courgette and an aubergine, chopped them into smallish bits, tossed them in with the lentils and added a gorgeous dressing of …
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