Greek Recipes

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

A few weeks ago, I posted a recipe from the holy grail of Greek cooking, Tselementes . In that I post, ( which you can find here ) promised to slowly work my way through the book and share with you my efforts In respect of Mr Tselementes' recipes - tweaked every so often with the wise counsel of Ma, having resulted from her 50+ years experience cooking with Tselementes. So, without further delay, in the post I give you Mr Tselementes' recipe for soutzoukakia (σουτζουκάκια) - otherwise known as Smyrna sausages or meatballs. These hard to pronounce delights are basically a spicy meatball shaped like a small sausage, cooked in a simple tomato sauce. They are a favourite at big Greek family gatherings, but also simple occasions such as a long and relaxed Sunday family lunch. The reference to 'Smyrna sausages' is a homage to the Greeks who left Smyrna and brought this dish with them to Greece. For a homely meal, souztoukakia are perfect with a side dish of rice pilaf, simple

Tourlou Tourlou (Τούρλου Τούρλου) is a baked dish of vegetables—potatoes, zucchini, peppers, tomatoes—baked in the oven with onions, parsley, garlic, black pepper and lots and lots of olive oil. It belongs to the category of "Ladera", meaning dishes prepared with an exceptionally generous amount of olive oil. A tourlou tourlou is very much like a French tian ( which I posted a recipe for recently ). A tourlou tourlou is also sometimes called a briam (the Greek dish that is similar to a French Ratatouille) and the terms "briam" and "tourlou tourlou" are often used interchangeably in Greece. However, a tourlou tourlou and briam differ in that in a briam the vegetables are first cooked separately in olive oil and then combined into a glorious stew. However, a tourlou tourlou is all about the strategic layering of particular vegetables. Indeed, the order and layering of the vegetables is the real secret of success here. And when it comes to the vegetables them

This dish is definitely one for the seafood lovers - ideally enjoyed on a tranquil Greek beach with a little ouzo or crisp Greek white - and don't forget the sound of some bouzouki in the background! However, if you don't happen to have a Greek beach to hand, don't despair - this dish is really perfect to be served anywhere in the spring and summer time. In fact, it even adapts rather well to the cooler months. There is generous amount of garlic, a little chilli and good splosh of ouzo and it all marries perfectly with some freshly chopped dill and lemon zest. Best of all, it is super quick to make - giving you much more time to linger over that crisp white wine and mop up the sauce with some good quality rustic bread or sourdough. Greek style garlic prawns (γαρίδες με σκόρδο) Ingredients Olive oil 4 garlic cloves, sliced Very small pinch of Greek saffron threads  1 small red chilli, chopped 12 green prawns, shelled, tails intact pinch of salt 2 tbsp of ouzo 1 tbsp of fre

Spring is here and ever tuned to the seasons, this week saw my mother in law plucking the very freshest, new leaves on the grape vine in her garden to make this classic spring favourite, dolmádes with avgolemono (Ντολμάδες με αυγολέμονο). Ma's dolmádes are filled with a little ground beef, rice and herbs. While dolmades can be made all year around with preserved vine leaves, they are at their very best when you are able to source fresh new spring grape vine leaves. While they are often served as a meze, ma advised that dolmádes also make for a tasty, simple lunch - along with a plate of good quality Greek feta and some homemade potato chips, cooked in Greek olive oil and dusted with a generous amount of rigani. Ma's dolmádes with avgolemono ( Ντολμάδες με αυγολέμονο) Ingredients:  About 60 fresh, new season grape vine leaves (or  1 jar of large grape leaves in brine) 1kg of lean ground beef 1 cup of short-grain rice 2 medium-large onions, one red & one brown, finely chopped

     I can’t recall any summer of my life that we didn’t make dry pasta at home for the winter. What has changed through the years is my role in this family tradition. When I was little and we spent the whole summer at our cottage, my mother, together with the other housewives in our neighborhood, would organize a ‘’hilopites week’’. During this week they would gather at a different house each day and help each other with the hard work of making enough of this pasta for the rest of the year. More hands can make the process easier, faster and actually fun, with lots of laughter, cakes, coffee breaks and gossip. I and the other kids were given a piece of dough to use as a ‘’play dough’’ so as not bother the mums who were working with their rolling pins and knives.       Nowadays we make even more pasta for the tavern, and not just in summer but during winter as well. Rolling pins have been replaced with pasta machines and my adult role calls for fast hands on the bench.       Summer’s ho

Every girl likes to receive a big, bountiful bouquet every now and again – and I am no exception. Mr K knows my favourite bloom – and it’s not pretty pink peonies to sit in a glass vase and slowly wilt. Give me beautiful green and violet flecked artichokes to put in a pot, every time! Ever attentive, my springtime bouquets have been arriving from Mr K in plentiful numbers – in fact great boxes with kilos of these thistle-like beauties. Some have gone into the classic “city style” dish – slow cooked with lemon, carrots and spring peas and potatoes. Some have gone the way of delicious Zakynthian rice and herb filled artichokes – others the way of simple, herb and artichoke filled souffle omelet or into a Provencal inspired pot with white wine, herbs and tomatoes. However, the time had come for this mainly “vegetarian – pescatarian- artichoke – eating” household to enjoy another spring delight – lamb! Eating meat is a rarity at Casa Mulberry – and when it is eaten, it is usually for a s

"That's it" said Mr K, "I am in Theia Sophia's kitchen" he said taking a bite of a piece of revani and reaching for another. Readers of this blog will know that my husband's favourite cake is revani - or as he calls it, semolina cake. Ever since I found out this little piece of information, I have been on a search to make a wonderful revani that lives up to his childhood memories. It had been difficult to track down a good recipe - my mother in law and my husbands other aunts (who live in the same street) did not make revani. As Mr K recalled, Theia Katina always makes the most wonderful melamokarona and pumpkin pita - and revani cake is Theia Sophia's speciality. Mr K recalled his aunt bringing big trays of revani down the street to his home for family celebrations and sometimes, just because. This was before his Aunt Sophia and her family moved back to Greece. For Mr K revani is the food of happy memories and good family times. I had made revani a