Archive for January, 2014
Cuttlefish in wine sauce
Serves/Yields: 4 persons
Time: 1,5 hour
Difficulty: Medium
Season: Summer
Greek: Soupies se krasi kai saltsa tomatas
Squid with orzo
Serves/Yields: 4 persons
Difficulty: Medium
Season: Winter
Greek: Kalamarakia me manestra
Delicious!
Meat pie
Serves/Yields: 1 medium baking pan
Time: 3 hours
Difficulty: High
Season: Winter
Greek: Kreatopita
Shi drum fish plaki
Serves/Yields: 4 persons
Time: 1,5 hour
Difficulty: Medium
Season: All seasons
Greek: Mylokopi plaki
Plaki can be done with swordfish fillets as well. Shi drum is less salty than swordfish and has a mild taste.
Mashed chick peas from Arkadia
Time: 1 - 1,5 hour
Difficulty: Easy
Season: All seasons
Greek: Revithia skordalia
This dip is something between skordalia (garlic sauce) and houmous. maybe 8 garlic cloves are too many. For a mild taste add max. 2 cloves.
Shi drum fish with lemon and garlic sauce
Serves/Yields: 4 persons
Time: 30 minutes
Difficulty: Easy
Season: Winter
Greek: Mylokopi me skordo kai lemoni
Mylokopi is a tasty fish with a moderate price in the Greek fish market that can be cooked in various ways, plaki, in the grill, baked or stew.
Giant Beans casserole with baby onions
Serves/Yields: 8 persons
Time: 2 - 3 hours
Difficulty: Medium
Season: Winter
Greek: Gigantes stifado
We used giant beans from North Greece and more specific from Prespes lake. This lenten dish was prepared for a Epiphany day, which is on the 6th of January according to the Orthodox Calendar. It serves 8 persons as a main dish
Giant black beans salad from Prespes
Serves/Yields: 4 persons
Time: 1 hour
Difficulty: Easy
Season: Winter
Greek: Salata me mayrous gigantes Prespwn
With this recipe we try to demonstrate how to make a black beans salad that we tried in Prespes district in North Greece. The nice tavern that we tasted this salad was in village Oksia – Mikrolimni (Οξιά – Μικρολίμνη).
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