Greek Easter has so many rich traditions, one of them being koulourakia. These biscuits are an indispensable part of any Greek Easter feast. After more than 40 days of no dairy or eggs, these little…
Ratatouille
Koulourakia
Skordalia
Skordalia, a creamy blend of potato, fish stock, olive oil and of course, plenty of garlic is like a big comforting hug from your Ionian aunty. This dish is indispensable in Greek cookery, being a…
Bakaliaros
If there is a dish that will bring tears of joy to my husband’s eyes it is bakaliaros and skordalia. It’s the Greek version of Australian fish and chips and the first thing Kosta will…
Lefkada: a guide
While Lefkada is easily accessible, it is linked to the Greek mainland via a small bridge, it remains one of the Ionian’s most unspoiled destinations. A haven for many Greek and international tourists, Lefkada’s beaches…
Gigantes plaki
A variety of beans are used in Greek cooking. Small beans, such as haricot beans are used in fasolada soup or chilled summer salads. However, giant white beans, known as ‘butter beans’ in English are…
Fried fish (Ψαράκια τηγανητά)
Small fried fish are one of the most prized delicacies of the Greek table. Small, fresh anchovies are fried in olive oil, doused with fresh lemon juice and eaten whole. One of Sofia’s favourite dishes,…
Baked Kalitsounia
In the lead up to Greek Easter, on Palm Sunday in fact, Kosta and I enjoyed lunch along with the rest of our extended family at my sister in law’s parents house. Our host was…
Prawn fritters
These Greek prawn fritters are super easy to make and are the perfect kind of meze for spring days, as the weather becomes warmer. The most simple accompaniment to these fritters is a big squeeze…
