Greek Recipes

My love for wild greens has not abated this summer. My first love, the sweet green summer vlita (βλήτα), had to vie for attention as my affection for crispy lemony purslane has grown. We have enjoyed purslane slowly braised along with zucchini and vlita in a spicy tomato sauce , as well as a variety of salads - from simple tomato and olive - to a really fresh and punchy traditional Lebanese fattoush, the recipe courtesy of my gorgeous friend, Mama Z. I hope to share the recipe for fattoush with you soon, before the purslane of summer disappears. However, this week I needed a starchy hit - but I had a basket absolutely brimming with freshly picked purslane. The solution - a quick skordalia with purslane (σκορδαλιά με αντράκλα). This recipe for skordalia is 'quick' because I cheated and used my food processor instead of using the more traditional mortar and pestle. I was a little worried, as I hate putting potatoes near a food processor for fear of a heavy, gluggy sludge - a mor

Ask any Greek child, what is their favourite dish and I am sure many would answer yemista – a dish of stuffed tomatoes and sometimes eggplant, zucchini or zucchini blossoms and capsicums that are baked in the oven. A childhood love of yemista never fades. The other day Mr K was reminiscing about how the capsicums were always his favourite and he would carefully select them from the big ‘tapsi’ containing the colourful yemista. My mother in law is the master of yemista. Even now, as an octogenarian, she will often make this rather time-consuming dish in industrial quantities – enough for each of her four children and their families. Sometimes it is made with a little meat and rice - but more often that not she makes a vegetarian version. For very special occasions, the usual mixture of rice and herbs is dotted with little jewels - plump juicy currants and toasted pine nuts. The tops of the vegetables are well dusted with a layer of breadcrumbs which makes for super crunchy little '

Raisin buns (σταφιδόψωμα) , are for the Greeks what croissants are for the French: a sweet doughy breakfast delicacy. Every morning you can find them on sale inlocal bakeries next to bread rings and cakes.  Raisins and sultanas are great sources of energy for the human body, exactly what you need with a cup of tea or coffee to start your day. For many centuries the small dark currants and the larger blond sultanas have been an essential part of the agricultural economy of the Peloponnese. At the end of the 19th century and the first half of the 20th century, in particular, the English would import raisins in exchange for salted cod from the North Sea. As a result of this exchange,salted cod became, and still is,a special favorite at Peloponnesian tables.  When baking bread for the family, my grandmother would often save a piece of her sour dough to make a small loaf of raisin bread, or feta bread. The contradiction of the slightly sour taste of the bread with the sweetness of the raisi