Greek Recipes

      Yellow split peas or fava, as we call them in Greece, are cultivated in many regions of the country where different microclimates give them completely different tastes. Santorini , apart from being one of the most beautiful islands, is the place of origin of the best quality fava beans produced in our country. The volcanic soil and the unique dry climate give to the beans an exquisite taste but the limited production makes it difficult to find them outside the island. Very good fava is also produced in the valley of ancient Feneόs here in the Peloponnese.         Fava is usually cooked as a puree and since its taste is quite neutral, caramelized onions, capers or some finely chopped Greek salad on top, can transform it into a gourmet dish.  Serves 2 For the fava puree: 70gr olive oil 1 medium onion chopped 250gr yellow split peas 1,5 litre of water salt and pepper to taste  For the caramelized onions:         2 medium onions cut in slices 3Tsps olive oil 1Tsp capers      In a p

      Sometimes I wonder what makes something traditional in cooking. I suspect it is a combination of factors: local ingredients, eating habits  and  sometimes our ability to incorporate into our own tradition methods and ingredients that come from other countries with different cultures or even a  different climate.       This flexibility probably keeps traditions alive within generations and endlessly produces more traditions. A good example is spices. They are now widely used all over the planet in all cuisines. Who can imagine pastry making without vanilla? Such ingredients seem to have been in our kitchens since the day we started cooking our food.       That’s how my grandmother used to make her delicious coconut ravani cake , - without ever wondering what coconut ( καρύδα in Greek ) had to do with Greece. We usually make this light dessert when the weather gets warmer because it smells like summer and it’s the very best partner for coffee on hot summer days. Enjoy!!  For 24 s

       My father liked hunting with my uncles on the winter weekends when hunting was permitted; so we often had wild rabbits and birds for special meals at home.       The most common and delicious way to cook game in Greece is   stifảdo  (στιφάδο) . This is a meat stew with baby onions. Since most people, including myself; don’t  like hunting,  stifảdo can also made with beef, rabbit or any kind of poultry hunted down at your local butchers       Baby onions keep their shape during cooking making for a nice presentation and giving  a sweet taste to this dish. Adding a teaspoon of tomato paste gives a warm rich color to the sauce. Serves 4 4 chicken legs (or any other part) 1 onion chopped ½ cup olive or vegetable oil for frying (110gr) 28 baby onions ½ cup of olive oil for cooking (110gr) 1tsp tomato paste 1.5 litres water 6 cloves 1 bay leaf 1 garlic clove 1Tsp vinegar  salt and pepper to taste      Peel the baby onions, wash them under running water, and drain them. In a frying pan