ANGINARES ME SPANAKI (Peloponnesos) Ingredients: 1 bowl acidulated water 2 lemons, halved 4 to 6 large artichokes 2⁄3 cup extra-virgin olive oil 8 large scallions, white and tender, green parts finely chopped 2 pounds fresh spinach, trimmed, coarsely chopped, and washed well 1 cup snipped fresh dill Salt to taste Juice of 2 large lemons Freshly […]

ANGINARES TIGANITES MESA SE SKORDALIA (Peloponnesos) Ingredients: 10 small artichokes, cleaned 2 lemons, halved 1 bowl of acidulated water 1 cup all-purpose flour Salt and freshly ground black pepper to taste Olive or other oil for frying Two 1⁄2-inch-thick slices stale rustic bread, crusts removed 1 small head garlic, cloves peeled 1⁄2 to 2⁄3 cup […]

ANGINARES YEMISTES ME RIZI, RIGANI KAI MARATHO Ingredients: 8 to 10 large artichokes, cleaned 2 large lemons, halved 1 bowl of acidulated water 2⁄3 cup extra-virgin olive oil 3 large onions, finely chopped 3 garlic cloves, minced 2⁄3 cup long-grain or basmati rice Salt and freshly ground black pepper to taste 1 cup water 1⁄4 […]

Method: You need 1/4 – 1/2 kilo of Fasolia or dried beans, depending on number of people. 1/2 kilo will produce about 5-6 servings but you can make extra and store in airtight containers in the freezer if you make too much. It’s best to soak the beans overnight to release the toxins and also […]

Ingredients: You can either use potatoes or rice in this recipe but traditionally Tavva is made with potatoes. 1 or 2 kilos of Lamb, any piece is OK but traditionally it was made with the fattier parts of meat. You can use shoulder, lamb chops or any piece you have at hand. Personally I prefer […]

Ingredients: 400 or 500g packet Kateifi pastry 150 – 200g coarsely ground almonds 4 tablespoons of sugar 1 tablespoon ground cinnamon and cloves mixed together 1 glass vegetable oil or cup melted spry or butter. Butter was traditionally used but people with high cholesterol are better to have spry or oil Method: Divide Kateifi into two […]

I use about 2-3 kilos of fresh green walnuts for this and about 2-3 kilos of sugar. Use tender fresh green walnuts; the older they are the harder they tend to be. They are best picked when they are fresh. To prepare the walnuts: Thinly Peel outer skin but you should wear gloves for this if […]

Ingredients: 1¼ kilo fresh green Walnuts 1¼ kilo sugar 3 glasses of water 3 sachets of vanilla 1 tsp lemon juice Few blanched almonds (optional) Method: Use the tenderest ones you can find, the older they are the harder they tend to be. They are best picked when they just come out. Wash the walnuts […]

Method: Prepare a large bowl with water and lemon juice Wash and peel quinces and drop into water Boil water in large saucepan, add quince pieces Bring back to boil and boil for 2-3 minutes till soft, there is a needle test you can do for this (its ready when it falls off the needle) […]

In Greek: παϊδάκια σχάρας με θυμάρι, pronounced pah-ee-THAHK-yah SKAH-rahs meh thee-MAH-ree The beauty of this recipe is that it works as well for one as it does for one hundred. A simple classic Greek dish cooked in the traditional way – on the grill. For best results, use fresh thyme. Its slightly woodsy smell goes perfectly […]