Warm salads, using the best produce of the season, are a standard feature in the repertoire of Greek cooking. At our family table a simple summer meal can consist of homegrown zucchini, new potatoes and…
Ratatouille
Spiced chickpea and haloumi salad
Dolmades avgolemono
As soon as the first of the seasons vine leaves sprouted and were large enough for filling, one of mum’s favourite dishes, dolmades with avgolemono (egg-lemon sauce), would be on the table. Mum would always…
Tomato pie from Hydra (ντοματοπιτα)
At this time of year, at out latitude, we have the bounty of mid summer when the heirloom tomatoes are just coming to their perfect ripeness. If in ensuring your fill of their ripe deliciousness,…
Prasopita
Beach snacks. Yes, the lure of an abundant picnic basket had me in the kitchen during 35 degree celsius plus temperatures to do a spot of baking. My inspiration was two fold: some wonderfully large, perfectly…
Stuffed zucchini flowers
Yemista is a matter of pride for many Greek cooks and stuffed zucchini blossoms hold a very special place in this cooking repertoire, due to their delicate nature. A joy of the spring and summer…
Sofia’s Zakynthian Stuffed Artichokes
Springtime a few years back, while sitting in the soft spring sunshine with a backdrop of pink blossoms on the nectarine tree, Sofia shared her recipe for stuffed artichokes. I always loved watching Ma talk…
Marinated anchovies
Fresh anchovies have a delicate, sweet slightly oily flesh. They are hard to buy in Australia, but plentiful and very inexpensive in Greece. They are the first fish I will seek out when we arrive…
Braised quails with saffron, honey and sage
Quail is a great favourite among many Greek cooks and is particularly popular in the Peloponnese (where my father in law was born) and my mother in law’s stunning home island of Zakynthos. These small…
