Greek Recipes

Over the last few days, Mr K and I have been doing a little holiday planning, getting inspired for our visit to Greece this summer. While Mr K is planning our itinerary around sensible things like ferry connections and architectural points of interest, I have been guided by regional cooking traditions and specialty produce of Greece. So, having spent a few days reading about the famed yellow split peas of Santorini, called 'fava' (and not to be confused with broadbeans), I just had to get into the kitchen and make some Santorini inspired dishes. In this case a big bowl of traditional warming fava - a split pea puree and some favokeftedes, which are best described as a split pea croquette. I made this dish with Australian grown yellow split peas, which were excellent quality, but I can't wait to try this dish again in a few months time, with the fava grown on the spectacular Greek island of Santorini. Favokeftedes (φάβoκεφτέδες) Ingredients 250g yellow split peas 1 onion,

A few months ago, I wrote about my mother in law's incredible repertoire of legume dishes. Ma certainly prefers to use black eyed peas, lentils, split peas and chickpeas in this stable of recipes to any other kinds of legumes. Common to all of these recipes is the first, traditional step of soaking the legumes for a long time - at least overnight, combined with long, slow cooking process. Ma recently shared the recipe for black eyed beans (μαυρομάτικα), sometimes known as 'louvi xero', swimming in bowl of flavoursome tomato sauce topped with a very generous drizzle of olive oil ( which you can find here ). This recipe is similar - again using tomatoes as a flavoursome base, which is perfect if, like me, you have the last of summer crop of tomatoes on hand. However, this dish is scented with anise from the use of plenty of fennel.  It is best served with plenty of feta on the side, or you could even have a little thick Greek yoghurt dolloped alongside - spiked with a little

Horta, as you know, is something that is a firm staple on the table at 'Casa Mulberry'. It is also something that my mother in law always has on the menu.  Tsigariasta (Τσιγαριστα) means to braise or sautee a selection of wild greens in good Greek olive oil.  The selection of greens usually depends on what is around - now that it is summer in Sydney, that means plenty of purslane (andrakla/ glystrida αντράκλα or γλυστρίδα) and amaranth (Vlita βλήτα). Given the abundance of juicy late summer tomatoes, these are also added to the dish. Ma's twist to the classic tsigariasta is to add some small clams or pippies, which makes for a rich dish with a good hint of vegetal bitterness from the greens.  I remember the first time Ma made this dish for me. I had called in for an afternoon visit and my niece and nephew were also spending some time with their Yiayia. Ma served the four of us pipping hot bowls of this dish, with home cured olives, feta and delicious wholemeal, home style b

It would be safe to say that Rice Pudding is an ultimate comfort food around the globe. Nearly every culture has their own variations on this luscious, nursery-food style treat. In Mr K's family home, when treats were on offer - they often came in the form of Greek rice pudding, called rizogalo (ριζόγαλο). Rizogalo is a creamy, mouth-filling delight of sweetened rice, full cream milk and the subtle flavourings of cinnamon and lemon. When served warm, it is rich and comforting - like a big sweet hug in a bowl. Perfect in Autumn when the weather starts to become a little cooler. But when the weather is warmer, rizogalo is equally good served cold. Despite it's carby underpinnings, served cool rizogalo is surprisingly refreshing, especially when dusted with an extra large dose of cinnamon. A few weeks ago, I posted a recipe from the holy grail of Greek cooking, Tselementes. In that I post, (which you can under the "Tselementes" tag on the recipe index page opposite right