Plastos or Plastaria pie (corn flour, olive oil and wild greens) by George (playlist)



Comments

Post a Comment

Popular posts from this blog

Tastes of Cyprus – An Interview and a Recipe

Image
According to Greek Mythology, the island of Cyprus takes its name from the goddess Aphrodite, which makes the island her own special abode. I have never been to Cyprus, though I have heard of its natural beauty, and I do have a number of Cypriot friends. Toronto has a sizable Cypriot community, and over the years, I have had a chance to learn something about their ways and means. I have also had a chance to sample some of their foods. A table filled with Cypriot and Greek food specialties There are many similarities between the foods of Greece and Cyprus, but there are notable differences too. At the invitation of the Consul General of the Republic of Cyprus, Mr. Stavros Avgoustides, I had a chance to sample some specialties of that island nation. Last week, I had the pleasure of attending the annual cutting of the Vasilopita at the Cypriot Consulate in Toronto. It was a small, intimate affair which included family members of the consulate staff, the consul general and staff from...
Read more

Tiganites: Greek Pancakes (Τηγανίτες)

Image
Aunt Jemima or Uncle Socrates? Click to Enlarge Image. What did the ancient Greeks eat? This question has been asked for centuries and it has spawned numerous scholarly, specialist, and dilettante studies on the matter. There have also been countless attempts at re-creating ancient Greek recipes and the Internet is full of such investigations. However, we need not look too hard to discover one ancient Greek food which is still around today; indeed it is a staple of numerous modern European and North American cuisines. In Canada and the United States we know them as pancakes or flapjacks , in France they are called crêpes , and the Scots and Irish know them as drop-scones or griddlecakes ; in Australia and New Zealand they are referred to as pikelets , and in Russia they are blini . The Greeks call them tiganites (Gk. τηγανίτες , pronounced as “tee-gha-NEE-tehs”) which is from the ancient Greek taginites ( ταγηνίτης ) and they have been a popular breakfast food in Greece sinc...
Read more

Visináda - Sour cherries refreshing beverage

Image
      Visináda (βυσσινάδα) is one of the favorite beverages in Greece. It is made with the juice of sour cherries and sugar, cooked until it’s concentrated into a thick, deep purple syrup. Though sour cherries are not usually eaten raw, they taste just wonderful when cooked with sugar.  In my little village we have only wild sour cherry trees; I never found out who first cultivated them here but they must have loved this place. And even if you plant only one tree, in a few years you end up with a small wild sour cherry forest because they tend to expand like crazy. Though you need to pit twice the amount of the wild fruit for a recipe compared to cultivated sour cherries, the wild variety has a superb taste. Sour cherries can be found in farmer’s markets at the end of June and early July in Greece; in July and even August in more northern countries. To enjoy visináda, pour in a glass, one part of syrup and four parts of ice cold water or club soda and fill with ...
Read more