IT SMELLS LIKE…GREEK
Finally, the summer is here…a different one…missing still alot of things ..perhaps that’s why he summer flavors are more important! This is a journey in the taste of Greek Summer… Follow us and remember to dream! This is a journey in the taste of Greece full of hope… follow us and remember to dream!
- Cook with us 4 Tasty
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- Let’s get personal….
Authentic, Greek & TASTY!!
This is a taste of Greece …
Beloved Recipes from my favourite Greek Chef Akis Petretzikis
Authentic Greek Dakos
By Akis Petrezikis
- 1 round barley rusk
- 1 tomato
- 1 teaspoon(s) vinegar, of white wine
- 1 teaspoon(s) granulated sugar
- 1 pinch salt
- 1 tablespoon(s) basil, finely chopped
- 1/2 spring onion
- 100 g feta cheese
- Place the 2 pieces of the dako onto 2 plates, outer side or crust facing down.
- Cut the tomato in half. Grate one half into a bowl. Cut
the other half into little cubes. We are going to make a
mixture with the grated tomato to soften the dako.
- Add to a bowl the grated tomato, the vinegar, sugar,
salt, pepper,finely chopped basil and oregano.
- Toss. Taste and adjust according to your preferences.
- Pour the mixture over the dako.
- Top with the tomato cubes, the finely chopped fresh
onion and the feta cheese.
- Serve with capers, olives, extra olive oil and some freshly
Sun dried tomato and spinach wraps
1 teaspoon extra virgin olive oil
2 spring onions
2 clove(s) of garlic
100 g spinach
50 g sun-dried tomatoes
1 sprig(s) basil, the leaves
200 g cream cheese
20 g parmesan cheese, grated
2 tortillas, large
- Place a pan over medium heat.
- Add the olive oil and let it get hot.
- Finely chop the spring onions and the garlic.
- Add the spinach, spring onions and garlic to the
pan. Sauté for 2-3 minutes, until the spinach wilts.
- Transfer to a bowl and allow the mixture to cool
for 10 minutes.
- Finely chop the sun-dried tomatoes and basil
leaves. Add them to the bowl with the spinach.
- Add the cream cheese, parmesan, salt and
pepper. Mix with a wooden spoon until well
Farfalle with Tuna, Olives
- 220ml milk, 3,5%
- 4 tablespoon(s) capers
- 1 tablespoon(s) semolina
For the farfalle pasta
- 400 g farfalle
- 2-3 tablespoon(s) extra
- virgin olive oil
- 1 onion
- 2 clove(s) of garlic
- 390g tuna, cans
- 100 g white wine
- 100 g heavy cream 35%
- 50 g kalamata olives, pitted
- 1/2 bunch parsley, finely chopped
- salt ,pepper,rosemary
- In a small bowl, add the capers and milk. Refrigerate
for 4-12 hours, until the capers soften and lose their intense taste.
- Drain and transfer to a bowl. Add pepper and 1
tablespoon fine semolina. Stir to combine.
- Fill a pot with a generous amount of salted water. When it comes to a boil, add the farfalle pasta and boil according to the directions on the box.
- While your pasta is cooking, prepare your sauce.
- Place a pan over medium to high heat. Let it get very hot.
- Add some extra virgin olive oil and the capers
(reserve some for serving).
- Sauté for 3-4 minutes, just until the capers become crunchy. Remove from pan and drain on kitchen paper.
- Chop the onion in to cubes and coarsely chop 2 cloves of garlic.
- Wipe down the pan used to sauté the capers.
- Add a little olive oil and chopped onion. Season with salt and pepper.
When the onion has softened, add the garlic and sauté. Add another tablespoon of olive oil
- Add the tuna and sauté until golden.
- Add the rosemary and white wine. Let the wine
evaporate and add the heavy cream. This will really help boost the tuna’s flavor. Then add the kalamata olives.
- When the farfalle are ready, drain and add them to the pan.
- Finely chop some parsley and add to the pan. Stir to combine and remove from heat.
- Add some pepper and chili flakes.
- Transfer the farfalle on a serving platter. Top with the
capers and drizzle with extra virgin olive oil. Serve
Olive oil and yogurt
- 3 eggs, medium
- 150 g strained yogurt
- 170 g granulated sugar
- 170 g extra virgin olive oil
- 1 teaspoon(s) vanilla extract
- orange zest, of 1 orange
- 230 g self-rising flour
- 1 pinch salt
extra virgin olive oil makes your cake a healthy sweet option
- Preheat the oven to 180ο C (350ο F) set to
- In a bowl add the eggs, the yogurt, the
sugar, the olive oil, the vanilla extract, the
orange zest, and mix very well.
- Add the flour, the salt, and mix well with a
- Put the mixture into a greased 10×30 cm
loaf pan and bake for 50 minutes.
- Remove and let it cool down.
- With a spoon, spread the yogurt onto the
cake, add the honey, the walnuts, the
orange zest, mint leaves, and serve.
NEW OLIVE OIL
GREEK S TORIES
The Greek word Philoxenia, literally translated as a “friend to a stranger”, is widely perceived to be synonymous to hospitality. For Greeks it is much deeper than that. It is an unspoken cultural law that shows generosity and courtesy to strangers.Greeks are enormously generous when inviting others to their home, or being invited themselves. In villages, it is not uncommon for villagers to show up at the door of a resident foreigner (or even a temporary visitor renting a room) with a sack full f fresh tomatoes, or even a bottle of local olive oil. Philoxenia today can be as simple as a smile, helping a stranded motorist, buying a meal for a homeless person, or opening your home to friends and family.
Let’s get personal!
Ii smells like Greek Summer everwhere…the sea, the sun, the flavors, the smily faces! Greece is opening up to european travellers, today, 15 of June, and we all are looking forward to share our “Philoxenia” with you…..
The olive routes are starting new adventures and i am feeling optimistic! Really missing these relaxed olive walks… This newsletter still has the same purpose … to stay close, to stay creative,to share thoughts and smell a little like Greek spirit..
Looking forward to receive your Summer Stories Email;
F E E L S P U R E & A U T H E N T I C