This white, soft, brined cheese is made from fresh sheep milk or a combination of sheep and goat milk taken from breeds that graze freely on wild grasses on the island of Lemnos in the northern Aegean Sea. The method of production is quite similar to that of traditional feta cheese, with one significant difference …
Posts
San Michali
This hard cheese is obtained exclusively from the milk of cows bred on the island of Syros in the Cyclades archipelago, where this famous cheese has been produced for more than half a century using the same traditional methods. The local cows are fed a diet of aromatic local plants and herbs, which contribute to …
Anevato
This is one of the five kinds of Greek cheeses that can be made entirely from goat’s milk, however, it is usually made from sheep milk or a blend of sheep and goat milk. This soft, grainy cheese has been produced for many years exclusively in Grevena Prefecture and the Voio area in Kozani Prefecture. In the past, it was …
Prasines Elies Chalkidikis
Produced exclusively from the Hondrolia Chalkidikis and Chalkidiki varieties of olive tree, Halkidiki olives are grown, processed, and packaged in the Prefecture of Chalkidiki. The largest variety of Greek olive, they are often called ‘donkey olives’. Characterized by a robust and bright green glossy skin, rich, firm flesh and a subtle fruity aroma with a somewhat bitter, spicy …
Olympia
This extra virgin olive oil is made in a small, hilly area in the southern part of mainland Greece in Olympia province. It is produced from two varieties of olives, 90% Koroneiki and 10% Kollyreiki, which are blended into a light yellow-green oil. After the harvest, the best olives are selected and cold pressed in traditional or centrifugal …
Salt-baked beetroot with feta & pickled onions
Ingredients 4 medium beetroot (different types are fine), washed, the leaves trimmed for the salad For the salt crust 6 rosemary sprigs 150g salt 500g plain flour 2 large egg whites For the pickled onions 140ml cider vinegar 65g demerara sugar ½ tsp mustard seeds 1 dill sprig 2 onions sliced into 5mm rings, tossed …
Continue reading “Salt-baked beetroot with feta & pickled onions”
Frappé
Ingredients 200ml strong coffee chilled 50ml whole milk 1-3 tbsp sugar syrup (see goes well with) ice cubes whipped cream or ice cream to serve (optional) Method step 1 How to make a frappé Pour the coffee into a blender with the milk and two or three handfuls of ice. Add as much sugar syrup …
Lemon vodka jellies
Ingredients 3 large lemons 1 tbsp caster sugar 2 gelatine leaves 100ml vodka 50ml triple sec Method step 1 Cut the lemons in half lengthways and scoop out the flesh, reserving the hollowed-out halves. Chop the flesh in a blender, then push through a sieve into a bowl. Discard the pulp in the sieve. Measure …
Charred corn, chicken & tortilla salad with chipotle yogurt dressing
Ingredients 1 tbsp smoked paprika plus ½ tsp 1 tsp dried oregano 1 tbsp chipotle paste plus 1 tsp ½ tsp cinnamon 2 garlic cloves crushed 2 limes 1 zested and juiced, 1 cut into wedges to serve 3 tbsp olive oil plus extra for brushing and frying 6 boneless, skinless chicken thighs 150g natural …
Continue reading “Charred corn, chicken & tortilla salad with chipotle yogurt dressing”
Squid & prawn skewers
Ingredients 150g raw king prawns 250g cleaned squid your chosen glaze (optional) your chosen glaze Method step 1 Peel the king prawns and cut the cleaned squid into 3cm pieces, then thread onto three skewers. Light the barbecue. Brush the skewers with your chosen glaze, then, when the flames have died down, cook for 2 …
Asparagus risotto
Ingredients 1 bunch asparagus (about 200g) 800ml vegetable stock 1 tbsp olive oil 25g butter 1 small onion finely chopped 175g risotto rice 100ml white wine or vermouth (optional) 25g parmesan or vegetarian alternative, finely grated Method step 1 Snap the woody ends off the asparagus stalks and tip them into a saucepan with the …
Tomato & mozzarella salad
Ingredients 200g mixed heritage tomatoes sliced 1 large shallot sliced into thin rings 5 tbsp olive oil 3 drops of Tabasco 1 tbsp white wine vinegar (muscatel is good) 6 basil leaves shredded, plus extra small leaves to serve 4 shop-bought crostini roughly crushed 1 ball buffalo mozzarella or burrata if you can find it …
Paella mixta
Ingredients 400g can chopped tomatoes 600ml chicken stock 1 heaped tsp smoked paprika 2 pinches of saffron 1 onion chopped 3 garlic cloves crushed or finely chopped 4 tbsp olive oil 300g paella rice 4 skinless, boneless chicken thighs, cut in half 200g chorizo sliced 85g frozen peas 150g raw king prawns peeled if you …
Lemon pollock with sweet potato chips & broccoli mash
Ingredients 2 garlic cloves For the chips 2 sweet potatoes (175g/6oz), scrubbed and cut into chips 2 tsp rapeseed oil plus extra for the fish ½ tsp smoked paprika For the fish & dressing 2 pollock fillets (about 100g/4oz each) ½ unwaxed lemon 2 tbsp extra virgin olive oil 1 ½ tsp capers rinsed and …
Continue reading “Lemon pollock with sweet potato chips & broccoli mash”
Courgette, bacon & brie gratin
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 …
Date & buckwheat granola with pecans & seeds
Ingredients For the granola 85g buckwheat 4 medjool dates stoned 1 tsp ground cinnamon 100g traditional oats 2 tsp rapeseed oil 25g sunflower seeds 25g pumpkin seeds 25g flaked almonds 50g pecan nuts, roughly broken into halves 50g sultanas (without added oil) For the yogurt & fruit (to serve 2) 2 x 150ml pots low-fat …
Continue reading “Date & buckwheat granola with pecans & seeds”
