Wild figs spoon sweet

This is the 2nd wild fig recipe of the trilogy. And the most popular recipe with wild figs in Greece. The ‘spoon’ desserts are made out of a big fruit variety (occasionally also from vegetables). As we serve a portion of the dessert as big as a small spoon can take, they got their name…

Beans and greens salad

A year ago I made this great discovery. I’ve found a way to eat ‘horta‘ salad (different kinds of boiled greens). In Greece it’s easy to find many kinds of old greens in open markets, so nutritious and great in taste, amazing! I love them so much. In Netherlands people don’t eat them, I bet you can find them…

Saragli – Greek rolled baklava

Saragli is the baklava version that is nicely wrapped, allowing you to simply use your hands to eat it! That means that pleasure of eating it will be even more. That’s my view of course, I just think that when you don’t use any fork/knife/spoon to eat and you do it directly with your hands,…

‘Lamb Fricassée’ – Lamb with greens

Lamp is literally the ‘black ship’ of meat, people usually react like this when you talk to them about it: “It smells! It’s fatty! It’s heavy!”. I defied all this the other day and dared to buy lamp from a Dutch butcher who was listening Pink (!). Writing this in the Greek version of my blog…

‘Bobota’ – Corn flour Greek pie

It’s been a while. And yet again (at least) for me, nothing really changed. Cooking is all around, it takes different forms every now and then, but that’s part of its nature right? So I come back with a big discussion: true love. Does it exist? What is it? Where can you find it? I…

‘Giouvarlakia’ – Meatball soup

I say, don’t fight. Don’t fight. Not the ordinary way at least. Get the punch. Take it. It’s yours. Take it all. You can and you should. It’s only then when you realize that you can handle way more than this punch. It’s only then when the blue sky comes. Laugh when your eyes are…

‘Sfakianes pites’ – Pies from Sfakia, Crete

I’ve been 3 times in the airport on January. I will be at least another 2 on February. And counting. Meanwhile, I’ve eaten lots of interesting food while traveling. And what I have actually confirmed once more is that the bigger satisfaction for me comes from cooking not eating. I want to experiment, learn, be…

Prassopita – Leek pie

Have you ever thought of ‘why’? I’m sure you use it lots of times in your day and especially for the things happening around you coming from others; ‘Why did he/she do that?’, ‘Why did he/she talk to me that way?’, ‘Why did he/she decided to leave?’.. But I don’t mean this ‘why’. I talk about…

‘Vassilopita’ – New Year’s cake with ginger

What happens when something comes to an end? How do you feel when you think of ‘the end’? The end of a relationship, the end of a friendship, the end of a movie, the end of the year. A lot of different ‘ends’. The truth is that ‘the end’ is the absolutely natural progress of…

Cretan Christmas cookies

It’s all about those sweet cookies with butter and baked almonds inside, so soft that melt in your mouth, make you smile from delight! It’s a local Cretan recipe really close to the traditional ‘kourampiedes’, the cookies we make in Greece for Christmas. Greece, even though a small country, offers lots of variety when it…

‘Diples’ – Honey rolls

‘Diples’ is on of the most typical Christmas desserts in Greece together with ‘kourampiedes‘ and ‘melomakarona‘. I found out recently that in some regions like Kalamata, it’s made throughout the whole year and it’s the typical treat in weddings. ‘My mom made 500 dimples for my brother’s wedding!’, told me my friend from Kalamata, Sophia….

‘Spanakopita’ – Spinach pie

As time goes by and I get deeper and more consciously into cooking, things start to be shape up. It’s clear to me that any type of dough is of special interest to me. I think that the dough is a mirror. Every recipe/dish is, but with the dough it’s different. Every step you take…