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.
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 thegame, 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!
A creamy salad made with crab-flavoured seafood and mixed vegetables
This is a tale of two sisters. One sister has, for years, been bringing this seafood salad to every family gathering, holiday celebration and casual potluck. It is her signature dish. “What shall I bring?” she asks, and the answer is usually “Oh, why don’t you bring your delicious seafood salad?”. She agrees and everyone is happy, even the second sister. Sister #2 anticipates this amazing salad while she is busy making a moussaka or galaktoboureko as her contribution; a little tired and maybe frazzled, she is excited to know that there will be seafood salad on the table.
Vegan wraps filled with spicy red lentil and bulgur mix topped with a tangy vegetable slaw
There is so much going on here! These spicy wraps are exploding with flavour, nutritious ingredients and pretty colours. Inspired by a recipe we found on The Kitchn website, which credited Trader Joe’s as their inspiration, this is our version of a vegan wrap that we believe is going to become a favourite of yours.
We came up with this recipe last spring when one of us catered a lenten brunch for our church youth group. By making the wrap filling and the slaw the day before, the morning of the event, all that was left to do was assemble them. Delicious, and convenient!
A pretty cake with vanilla, chocolate and strawberry swirls
Our childhood’s were predictable in many ways. Sundays were for church, summers were enjoyed in Greece or Cape Cod, and weekends were spent with friends and family. When it came to food, there were things we could expect as well. We knew that Fridays meant fakes for supper, that we would be expected to help forage for wild dandelion greens, and that ice cream would be neopolitan.
A simple pasta soup made with thin noodles and flavoured with a touch of olive oil
Growing up Greek, our chicken noodle soup was called fide. To be honest, it was a little different than your traditional chicken noodle soup; for one thing, it had no chicken. It also had no chicken broth, no vegetables and no herbs. In fact, fide (also spelled fithe) is nothing more than a noodle soup, cooked in water, flavoured with olive oil, sometimes sprinkled with a bit of mizithra, and ready to comfort every bit of your soul.
A summer cocktail with pureed cactus pear, fresh orange juice and Metaxa
This drink is inspired by our desire to make something special using our dad’s favourite fruit, the cactus pear. The plants of cactus pears, also known as prickly pears, or fragosyka in Greek, can be found in the rocky terrains of Greece across much of the country, including the Peloponnese where our family is from.
A traditional Cretan salad of tomatoes, feta and herbs on top of a barley rusk
Oh Crete, how we love you! We’ve both had the great pleasure of visiting this largest and southernmost island of Greece, spending weeks exploring the cities, beaches, gorges and of course, the tavernas and restaurants. Cretan cuisine, like all Greek cooking, is based on fresh, local ingredients and the regional specialties often showcase food items you can only find there. Fortunately however, much of what is loved and devoured in Crete can be replicated off the island, and this dakos salad is a perfect example of that.
Cold coffee the Greek way, with the addition of vanilla ice cream.
This post is sponsored by Ice Frappe. All opinions on this post are ours.
We were recently gifted a beast of a machine; a powerhouse of froth-making which produces the most extraordinary frappé we have ever had. Add to that the addition of amazing Nektar coffee, and you’ve got yourself a very happy situation.
Our Kalko Frappe machine was something we didn’t realize we were missing, until we used it. Not only does it make an amazing frappe, it can also be used to mix other cold drinks, and cocktails! Are you as thirsty as we are? Thank you Ice Frappe for the gifts!
Frozen honeydew, mint, lime juice and just the right splash of ouzo for your drinking pleasure
Our daughters are smoothie lovers. Breakfasts, snacks, and late night hunger pangs are often addressed with a medley of frozen fruit blended together with either milk or juice. So easy, they’ve been in charge of their own smoothie-making for years. Our job is to ensure that there is enough frozen fruit available, and to supply a lovely, colourful variety to keep things interesting.
Although we purchase bags of frozen fruit there are some choices that you just can’t find easily. And so, we cut up things like papaya, cantaloupe, passion fruit (yes, we are exotic over here), and freeze the chunks on baking sheets before transferring them to a freezer bag. One afternoon, feeling inspired and thirsty, and needing to free up some freezer space for the spanakopita we had made for another day, we decided to make some adult smoothies.