Ingredients 175g plain flour 85g butter 85g strong cheddar grated 1 egg lightly beaten 2 tbsp Dijon mustard 4 tbsp crème fraîche 600g cherry tomato sprig thyme Method step 1 Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add the egg …
Ingredients 1 tbsp butter 2 onions chopped 1kg courgette sliced 1kg tomato chopped 2 tbsp plain flour ½ tsp turmeric 2l low-sodium chicken or vegetable stock from cubes crusty bread to serve (optional) Method step 1 Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a …
Ingredients 2 tsp ground cinnamon 6 tbsp golden caster sugar 375g pack ready-made shortcrust pastry 200g tub soft cheese zest and juice of 1 orange 2 tbsp icing sugar plus extra for dusting 2 x 150g punnets blueberries Method step 1 Heat oven to 200C/fan 180C/gas 6. Line a baking sheet with baking parchment. Mix …
Ouzo is one of the best-known Greek specialties whose large-scale production started in 1830. It is distilled from neutral alcohol that is diluted with water and flavored with a combination of aniseed and various botanicals, such as fennel seeds, coriander, cardamom, nutmeg, cinnamon, ginger, or angelica. The choice and the blend of herbs determines the …
This cheese has been produced on the island of Naxos in the Cyclades for at least a century. Graviera Naxou is made from pasteurised cow milk or a mixture of sheep milk and a maximum of 20% goat milk. It has a thin rind and a light yellow, compact interior filled with small holes. Graviera Naxou is a …
This cheese has a long history, and it is the best-known Greek graviera cheese. It is produced using traditional methods and ripened in facilities in Hania, Rethymnos, Iraklion, and Lasithio prefectures on the island of Crete. It is traditionally produced from sheep milk or from a mixture of sheep milk and a maximum of …
Manouri is a silky smooth fresh whey cheese made exclusively in the areas of Central and Western Macedonia and in Thessalia. It is a particular type of unsalted myzithra cheese known from the Byzantine period. Manouri produced in the province of Mplatsi in Macedonia is considered to be one of the best and it is made by adding …
Although the word frappe first appeared in the 19th century, this Greek coffee variety was invented in 1957. It is made by combining instant coffee with water and ice. The combination is usually prepared in a shaker or a hand mixer, so when the drink is poured in a glass, a frothy foam should appear …
This is one of the most famous Greek cheeses. It has been made in Western Macedonia, Epirus, Aitoloakarnanina, Evrytania, and in western mainland Greece since the 1960s, which makes it one of the newest cheeses on the Greek market. It is a hard table cheese usually made from sheep’s milk or a mixture of sheep’s and goat’s …
Kefalotyri is a traditional Greek-Cypriot cheese made from goat’s or sheep’s milk. It has a firm and flaky texture with irregular eyes and a strong, rich aroma, while the flavors can best be described as salty, strong, tangy, sharp, and spicy. It is believed that kefalotyri is the predecessor of most hard Greek cheeses, since …
This almost forgotten Turkish dish was described in an 11th-century lexicon as a soup made with noodles, lentils, and yogurt—a common combination in both Türkiye and Kazakhstan, a Turkish-speaking Asian country where this soup is called kespe. Today, tutmaç çorbası is typically made using homemade, square-cut egg noodles and it is most often prepared with the …
Ingredients 375g pack shortcrust pastry 1 tbsp plain flour plus extra for dusting 100g butter at room temperature 100g caster sugar 1 large egg 100g ground almond 150g punnet blackberry 25g toasted flaked almond clotted cream to serve (optional) Method step 1 Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly …
Ingredients 3 pitta breads 5 tbsp olive oil 400g can chickpeas rinsed and drained ½ tsp ground cumin 1 garlic clove crushed juice 1 lemon Method step 1 Heat oven to 180C/fan 160C/gas 4. Slice each pitta in half so it separates into two really thin pieces of bread, then cut into strips or wedges. …
