Author: gibayi

The name of this cheese is derived from the words galo (milk) and tyri (cheese).   This ‘milky’ cheese is a curd cheese made from milk and yogurt. It is produced in Epirus and Thessaly in central Greece, and is made from sheep or goat milk, or a mixture of the two. Nowadays, it is mostly produced in August …

This Greek white grape variety is indigenous to the island of Santorini, but it can also be found on other Aegean island such as Paros. The soil of the island, which is rich in volcanic ash, seems to enable the grapes to retain their acidity regardless of how long they ripen, which gives these wines …

Masticha Chiou is a traditional product made for many years exclusively on the island of Chios in Mastichochoria or the so-called ‘mastic villages’. It is a resin obtained from the mastic tree of Pistacia lentiscus kind.   It is known as the ‘tears of Chios’ because it is produced in tear-shaped droplets. It was so important during the …

Ladotyri Mytilinis is a hard table cheese made from sheep’s milk or sheep’s and goat’s milk, the amount of which should not exceed 30%. It is produced only on the island of Lesbos, in the Prefecture of Lesbos in the Northern Aegean Islands. It is made in special cylindrical moulds that provide the cheese with …

Malaka or Tiromalama is a fresh Greek curd cheese originating from Crete. It is made from sheep’s milk (or a combination of sheep’s and goat’s milk) during the first shaping of Graviera cheese. The cheese is soft and moist in texture, with a typical milky flavor. It is often compared to mozzarella regarding both the texture …

Mastelo refers to trademarked Greek cheeses produced exclusively in Chios. There are two types of Mastelo – one is made from Chian cow’s milk, and the other one from goat’s milk. The cow’s milk version is white in color, with a milky aroma and a smooth texture.   The flavors are slightly salty and milky. It …

This is by far the most famous Greek pistachio. This amazing pistachio nut is produced from the Egintiki variety, which has been traditionally cultivated on the island of Egina since the end of the 19th century. The first pistachio plantation here was established in 1896 by Nikolaos Peroglou, who brought the nuts from Syria.   The weather …

Called either Kalamata, after the city and region on the southwestern side of the Peloponnese where they are traditionally grown, or Kalamon, after the variety of olive tree, these olives are an organic product of exceptional quality that stands out for its authentic taste and intense aroma.   They are never harvested green, and to avoid bruising, …

Ingredients 1 red pepper sliced 1 large carrot grated 340g can sweetcorn kernels, drained 150g sugar snap pea 6 cooked baby beetroot quartered 185g can flaked tuna in spring water, drained 100g mayonnaise 1 tbsp lemon juice 2 tsp wholegrain mustard 1 tsp water lettuce leaves 1 spring onion sliced Method step 1 In a …

Ingredients 1 garlic clove 125g puy lentils 100g pack fine asparagus tips 3 spring onions finely sliced 25g dried cranberries 1 tbsp extra virgin rapeseed oil plus a little extra (optional) 2 tsp organic apple cider vinegar 140g cherry tomatoes halved 50g feta (read back of pack for vegetarian option) Method step 1 Finely grate …

Ingredients 3 tbsp olive oil 600g courgettes sliced on the diagonal 4 rashers of smoked back bacon chopped 1 onion chopped 1 small garlic clove crushed 200g risotto rice 150ml dry white wine 850ml hot vegetable stock made with bouillon powder 160g pack blue or plain brie Method step 1 Heat 2 tablespoons of the …

Ingredients 125g barley couscous zest 1 lemon juice of 0.5 1 tbsp extra virgin rapeseed oil ½ small pack dill finely chopped good handful mint leaves chopped ½ cucumber chopped 2 nectarines chopped 125g peeled prawns or a handful of cashews or pecans for a vegetarian version. Method step 1 Tip the couscous into a …

Ingredients 500g beef, pork or turkey mince 1 red onion finely chopped 1 tsp cayenne pepper 1 tsp dried oregano 4 rolls toasted 4 slices Monterey Jack cheese 4 tbsp chopped fresh tomato 1 avocado sliced Method step 1 Mix mince with the onion, cayenne pepper and oregano. Season well, shape into 4 patties and …

Ingredients 150ml vegetable stock 25g salted butter 140g fresh peas podded (about 75og/1lb 10 oz podded weight) 1 tbsp capers rinsed 1 medium Baby Gem lettuce outer leaves removed and halved lengthways ½ iceberg lettuce thinly shredded 10 large mint leaves, finely shredded small handful pea shoots slices of bread or toast to serve Method …

Ingredients 1kg rhubarb weighed after trimming, cut into 3cm chunks 1kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin – we used Tate & Lyle) 2 vanilla pods halved lengthways juice 1 lemon Method step 1 Put a small plate in the freezer. Put the rhubarb into a preserving pan or …

1 red onion halved and very thinly sliced 1 tbsp sherry vinegar handful flat-leaf parsley roughly chopped 4 ripe tomatoes roughly chopped 2 tsp small capers drained 250g pouch ready-cooked Puy lentil (I used Merchant Gourmet) 2 tbsp extra-virgin olive oil plus extra 8 slices Serrano ham meat from 2 cooked chicken breasts torn into …

Ingredients ½ (about 200g) butternut squash peeled, deseeded and cut into bite-sized pieces 75g quick-cook brown basmati or wild rice (cook 50g extra if upcycling for Tuna, sweetcorn and pea wraps, see ‘goes well with’) 1 tbsp rapeseed oil 1 onion finely chopped 1cm piece ginger peeled and finely chopped 1 garlic clove finely sliced …

Ingredients 2 racks baby back pork ribs 2 cans cola 2 tsp toasted sesame seed (optional) For the sauce 8 tbsp tomato ketchup 8 tbsp soft brown sugar 2 tbsp soy sauce 2 tbsp Worcestershire sauce 2 tbsp sweet chilli sauce 1 tsp paprika For the chive dip 300ml pot half-fat soured cream 2 tbsp …

Ingredients 2 ½kg white sugar either granulated or caster 2 unwaxed lemons 20 fresh elderflower heads, stalks trimmed 85g citric acid (from chemists) Method step 1 Put the sugar and 1.5 litres/2¾ pints water into the largest saucepan you have. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now …