Pontian Peinirli

Peinirli is always a winning meal choice for kids, but this recipe puts a vegan twist on the classic. Not only does it add some much-needed veggies, but your children won’t even taste the difference. The combination of sweet Santorini aubergine, homemade marinara, mushrooms, peppers, cherry tomatoes, almond cheese, plus the fluffy boat-shaped bread is sure to be an instant childhood favourite. Experiment with different fillings; the whole family can be involved in preparing their own fillings for this savoury pizza-boat. Serve with horta salad and elevate Sunday dinnertime to a Pontian gastronomic experience.

Read more

Horta Salad – Greek Amaranthus Blitum Salad

Greek greens salad, or horta (HOR-tah) salad — bursting with the flavours of late summer blitum — can be eaten as a healthful side dish or a simple first course. Horta salad was a main staple of the ancient Greek diet and continues to be in modern Greece! Amaranthus blitum is a Mediterranean variety of greens, which is at its peak in late summer and fall. This Greek staple is easy to prepare, and when dressed with a bit of olive oil and lemon has a refreshing, clean taste.

Read more

Focaccia with Thyme and Garlic Infused Olive Oil

This rustic Italian bread has a golden-brown crust and a dense moist texture. The dough for focaccia is indented and olive oil is generously drizzled over the indentations in the dough. Try dipping this flatbread in infused olive oil for the perfect bite!

Read more

Thyme and Garlic Infused Olive Oil Dip

This multi-purpose olive oil dip will please family members and guests alike. In Greece, it is served as a dip with bread as a Greek mezze to accompany aperitifs. This is a centuries-old recipe as Greeks have been infusing their olive oil with various ingredients since ancient times.

Read more

Ancient Greek Flatbread Propyra

Propyra (pronounced propýra) is an ancient Greek flatbread. Its name denotes a brick oven cooking technique: propyra was baked near to the oven’s door and far from the fire. Propyra’s ancient Greek recipe has stood the test of time; Greeks today call it Spetsiotic propyra, as the local islanders of the idyllic Greek island of Spetses continue to bake this flatbread everyday even to this day! Propyra is a wholemeal flatbread generously coated with sesame seeds, sea salt flakes, and freshly ground black pepper. Traditionally, propyra is eaten with almost every meal just like bread. Are you more of a flatbread than a baguette? No matter which type you may prefer, bread is one of our food staples.

Read more

Lahanodolmades, Greek cabbage rolls

Give this classic Greek recipe a try! Dill and mint bring a heavenly fragrance and herbaceous flavour to these juicy, lemony bundles. Lahanodolmades, as the Greeks call these cabbage rolls, are served in Greek mezze platters as a compliment to drinks. This vegan Greek mezze easily becomes a complete meal when you add a simple side salad or some sautéed greens.

Read more

Falafel with vegan yogurt sauce

Spices from the East add a wonderful aromatic touch to falafel. Unexpected flavours meld together perfectly into this easy and economical dish, which uses chickpeas and veggies for extra punches of taste and nutrition. Serve these Mediterranean chickpea patties in pita pockets with greens, tomato, and a mild vegan yogurt sauce. Your kids won’t be able to resist! For a rainbow of riches create a surprising, colourful main dish using complementary side salads — the easy way — from greens to carrots.

Read more

Ancient Greek Panspermia

Hermes Chthonius is a god associated with the earth and underworld. For Greeks, the gate to spring has been the Athenian festival of Anthesteria that was held for three days in the month of Anthesterion (February-March). Anthesteria is the ritual rite of the journey from winter to spring, from death to life. During the third day of the festival, the Greeks made panspermia. Panspermia is a multi-grain soup, which was offered to Hermes Chthonius and the dead. Packed with whole grains (whole grain helps lower cholesterol) this hearty dish is a nutrition powerhouse!

Read more

Pumpkin-Chestnut Soup

Making soup from scratch is a remarkable feat of alchemy. The pumpkin-chestnut soup is not only nutritious and nourishing; it provides a brothy goodness, along with a dense texture of fresh winter vegetables. My soup is a rich orange colour and has a full-bodied pumpkin and chestnut flavour; it can be served as the first or the main course. Make this soup for a wonderfully gastronomic experience! Pumpkin-chestnut soup is the perfect dish for your Christmas table.

Read more

Green salad with fig vinaigrette

The art of salad-making is of great gastronomic importance; a meal is incomplete without a salad. The key to an unforgettable salad is vinaigrette. Fig vinaigrette dressing has subtle nuances of tart and fruity flavour and winey fragrant. Master the art of preparing the perfect green salad with red currants and fresh figs dressed harmonically with my aphrodisiac fig vinaigrette and garnished with slices of Sophia’s almond cheese!

Read more