An incredible Greek side dish of fried eggplant which is then baked in a rich tomato sauce
We know that eggplant is a divisive fruit (yes, eggplant is botanically a fruit!) and that there are camps of people who love them, and others who hate them. We happen to be lovers of the aubergine and are thrilled when our gardens start to offer this versatile, hearty and delicious purple gift.
We have already posted several eggplant recipes, and here we are finally sharing what may be one of our favourites. In this classic Greek dish, which can be served as a side or just as easily as a meze or light lunch, eggplants are fried and then baked in a rich tomato sauce. This is a dish best served with a nice loaf of fresh bread for dipping; the sauce is to die for! You can even layer the eggplant and sauce between two slices of bread and make yourself an eggplant and tomato sauce sandwich. Sound strange? Have we ever steered you wrong before?
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Watermelon and feta in bite size serving, drizzled with balsamic glaze
The pairing of watermelon and feta, usually served as a salad, is gaining in popularity and there is a good reason for that! The fresh, sweet crunch of watermelon and the salty creaminess of feta cheese is a perfect combination.
Although we have posted the requisite watermelon and feta salad (with grilled watermelon no less!), we thought it would be fun to serve this great combo as an appetizer.
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A Greek meze using all the delicious flavours of summer.
If you’re longing to spend time in Greece but can’t get there this year, these tomato fritters may be the next best thing. Domatokeftedes, as they are called in Greek, are perfect bites of sunshine; an explosion of freshness and herb-y goodness in every bite. A taste of Greece, in the literal sense.
Keftedes actually refers to meatballs (you can find our recipe for Greek meatballs here) however Greek cuisine has a huge repertoire of vegetarian and vegan fritters which are referred to as a composite of their primary ingredient and the word keftedes. An entire array of dishes popularized because they are less expensive to make than anything which is meat based. Also, because they often contain no eggs or dairy they are perfect for periods of lent, and for vegans and vegetarians. It doesn’t hurt that these mezes or appetizers are so easy to eat; two bites and they can be done, your hands free to pick up another.
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The perfect appetizer; seasoned deviled eggs with a briny kick.
The summer months tend to make life seem simpler. Maybe it’s the longer days, the warmer weather, the fact that the school year is done, or the simple breezy summer dresses that make getting dressed, well, a breeze! Whatever the reasons, we find that summer entertaining always seems easier than hosting during the other seasons. If you’re fortunate enough to have an outdoor space, where food like souvlaki or grilled veggies can be thrown on the grill and you don’t have to worry about tidying up your house, all the better. But even if you entertain indoors, summer fare is usually lighter, easier and quicker; who wants to spend hours in the kitchen cooking when there are summer cocktails to make and sip?
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A luxurious spread for crackers and crostini
If you consider the current bone broth craze you might conclude that deriving food from animal bones was a new phenomenon. It’s not. Bones, and more specifically bone marrow, have been consumed in Europe and Asia long before their present popularity in mainstream North America. Even within our continent however, Native Americans and the Indigenous people of Canada have included bone marrow in their diets for ages. And long before this there is evidence that our paleolithic predecessors chomped on animal bones; it’s no surprise that proponents of the bone broth movement are following the Paleo diet.
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A baked brie topped with walnuts, pistachios and honey, wrapped in phyllo pastry, baked and then soaked with flavoured syrup.
This week, it’s all about cheese! Carnival season is in full swing in Greece and as we head into the period of Great Lent, a time of fasting before Pascha (Orthodox Easter), this week is considered to be somewhat of a bridge between pre-lent and lent.
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Artichoke hearts stuffed with smashed white beans and Mediterranean flavours
A while ago when we were cooking with our parents and learning how to make their artichokes and peas in an egg-lemon sauce we realized that frozen artichoke hearts are shaped like perfect little bowls. And little bowls just beg to be filled up. So since then, we’ve been finding all sorts of ways to stuff artichoke hearts and we think we’ve developed a recipe that is going to bowl you over!
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Baked wings inspired by Greek flavours and served with a tangy and spicy feta dipping sauce
When we go to the movies, we want popcorn. When we attend a Greek wedding, we hope for diples. And when we’re watching the game, any game actually, we want wings. Sports and chicken wings go hand in hand. Any sport, and any kind of chicken wing, are a perfect, winning, combination.
We love all sorts of wings, and we especially love them when they are crispy, but not greasy. With this recipe, we have just that; crispy wings that are baked instead of fried, and served with a feta dipping sauce. Whenever we serve these chicken wings and dip, we score big points!
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A traditional savoury crepe-like recipe from the Peloponnese
We have previously posted photos on our Facebook page of our dad making plakopites. Reading through the comments, we heard from so many people who were asking (begging) for the recipe, so we anticipate that this is going to be a pretty popular post. Most individuals told us that they remembered their parents or their grand-parents making these savoury crepe-like treats, which are typically served in a pile with grated mizithra and a bit of olive oil between each one. Many of the comments also suggested that this was a recipe people had forgotten about; plakopites are pretty regional, common in the Peloponnese, and very old-school fare.
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Vegan fritters made of chickpeas and fresh herbs, served with a tangy lemon tahini dipping sauce
Hungry people everywhere seem to be flocking, more than ever, to menu items which feature plant-based goodness and stuff-that-isn’t-meat-but-is-made-to-taste-and-look-like-meat. Because of that, we think that this vegan recipe for chickpea fritters served with a lemon tahini sauce is going to make many of these hungry people, very, very happy. Why? Because these chickpea fritters are naturally beyond delicious.
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