In Greek: μπριζόλες μοσχαρίσιες, pronounced bree-ZO-les mos-hah-REE-seeyes (singular: brizola, plural: brizoles) In Greece, butchers use the French style of cutting meat, and ribeyes are cut with the bone in, but boneless ribeyes work equally well. The recipe calls for a traditional beef marinade, and an oil and lemon basting sauce. Whether cooked on the grill or […]

Shinos – Σχίνος (Pistacia lentiscus) Arbaroriza – Kiouli – Scented pelargonium Marjoram Makes an excellent tea and is widely used as seasoning in cooking. Resembles oregano and combines perfectly with meat, fish and pasta dishes. It aids digestion, helps to lower blood pressure and blood sugar levels, soothes the throat and is diuretic. Oregano The most popular […]

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 […]

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) […]

Serves 4-6 This Cypriot dish is excellent as a substantial salad or as a main course, but be lavish with some aromatic olive oil and fresh lemon juice for authenticity. These are touches of glorification in this otherwise humble dish, which can be served hot or at room temperature. Black-eyed beans do not need soaking […]

Ingredients: 1 kg cuttlefish -eyes, beaks and guts removed; several ink sacks reserved for cooking 2 medium onions -finely chopped 3-4 garlic cloves -crushed 60 ml (4 tablespoons) olive oil ¼ litre dry white wine 2 large ripe tomatoes -coarsely chopped 1 tablespoon brandy ½ tablespoon starch Pinch of cayenne pepper Seasoning Preparation:  Put the […]

Serves 4-6 Ingredients:  1 kg chicken -jointed 1 kg  colocasia 4 tablespoons vegetable oil 1 tablespoon olive oil 1 medium onion -skinned and finely chopped 4 sticks of celery -cut into thick slices 1 tablespoon tomato paste 1 litre chicken stock Seasoning Prepraration: Put the cooking oil and the olive oil into a large saucepan […]

There are a multitude of different fillings, according to the season and the occasion. The pastry used to wrap them also varies, from the paper-thin fillo pastry found in the cities to permutations of homemade puff pastry, or a simple, homemade substitute for fillo. Fillo pastry freezes well and it will keep frozen for up to […]

In Greek: κροκέτες από κρέας, pronounced kroh-KEH-tes ah-PO KRAY-ahs Use meat leftovers from roasts or boiled dishes to make these croquettes. This is a typical Greek solution to leftovers: a cream sauce to bind the ingredients, and toasted breadcrumbs to coat before frying. Ingredients: 1 1/2 cups of finely chopped cooked meat (roasted, broiled, grilled, […]

In Greek: κουνουπίδι τηγανητό;, pronounced koo-noo-PEE-thee tee-ghah-nee-TOH Use fresh or frozen cauliflower florets for this delicious side dish that goes wonderfully with fish dishes, or as an appetizer. The batter is very light, and it’s quick and easy to prepare. Cook Time: 15 minutes Total Time: 15 minutes Ingredients: 1 pound of fresh or frozen cauliflower florets 1 cup […]