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Green almonds with tomatoes and peppers (Τσάγαλα γιαχνί)

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One of the things I love most about my journey of discovery of Greek cooking is simply the variety of food used. The Greek motto when it comes to food is why buy it when you can either grow it - or forage it for free! There is no better time for foraging when it comes to spring - when there is an abundance of edible wild greens, herbs and shoots - just ripe for the picking. One of the rarer treats from the season are fresh, green almonds - picked before before the shell has hardened and the nut inside is still a little gelatinous capsule. Fresh or green almonds are called tsagala (Τσάγαλα) in Greek and they are somewhat of an old fashioned food. My husband had never eaten these raw or otherwise, but my parents in law remember them being a real treat as children, where they would compete with other kids in the village to see how many they could pinch off their neighbours trees. I didn't need to pinch my stash of green almonds off my neighbours tree. He happily offered them for free ...
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Kalamari pilaf (Καλαμαρί πιλάφι)

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Rice pilaf dishes are incredibly popular in Greece and come in varied forms. The most simple pilaf is made with homemade stock, olive oil, lemon and herbs such as bay and cinnamon. Special occasion or ceremonial pilaf, such as the Cretan wedding pilaf is cooked in stock made from quality meat and bones. To enhance the taste of the pilaf, fresh butter is also used in generous quantities. My sister in law's mother, who is from Crete, is well known for her amazing pilaf recipe. I am hoping to learn this dish one day soon. Then there are homely pilaf dishes, which feature regularly on our weeknight menu, such as spanakorizo (spinach rice) or prassorizo (leek rice) - and my mother in law's delicious kalamari pilaf. Seafood pilafs are particularly popular in the islands and costal areas of Greece, because it allows the flavour of the spectacular local fish and shellfish, or in this case kalamari to stand out from a fairly simple flavour background. It can also turn a small home-cau...
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Risόgalo, rice pudding with mastic

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       Mastic ( μαστίχα -mastiha) is a white crystal-like resin obtained from the mastic tree (Pistacia lentiscus ) which grows only in the southern part of the island of Chios . It is a widely used natural flavoring in Greek cuisine, especially in pastry, and has been granted a Protected Designation of Origin status. Attempts to grow mastic trees even in northern parts of the same island were unsuccessful!! Mastic gives flavor to crèmes, puddings, beverages, sweet breads and it is used the same way you would use vanilla. Our favorite mastic flavored pastry is tsoureki, a sweet Easter bread resembling brioche, and the most characteristic Greek dessert, kaimaki, is ice cream made from full cream scented with mastic. A nice way to become familiar with the mastic flavor is to try this creamy rice pudding. Serves 4 80gr rice for risotto 1 cup (250gr) water 5Tsp sugar 2 ½ cup (600gr) milk 1 ½Tsp corn flour A pinch of crushed mastic (1/6tsp) A pinch of salt Place the...
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