total posts: 19
Cypriot Halloumi cheese is grilled and adorned with a ribbon of Fig-Ouzo Sauce.
A rice salad with peppers, peas, carrots, dill, lemon juice, Kalamata olives and olive oil. A wonderful addition to the summer picnic.
Bouyiourdi. A specialty from Thessaloniki, Greece. Feta & Kasseri cheese are baked with tomato chunks, peppers, chillis and oregano to make a delicious melange perefct for bread dunking.
Grilled Pork Belly. A Greek favourite on the the grill. Pork belly is grilled and simply finished off with lemon juice, sea salt and Greek oregano.
Grilled calamari with sea salt, pepper, garlic, olive oil, lemon juice and dried Greek oregano.
Spanahorizo "a la Minute"...a Greek rice classic with dill, mint and scallions where the herbs are added at the last moment.
Stuffed Char-grilled Baby Eggplants With Feta: Eggplants get char-grilled, the meat is scopped out and mixed with garlic, olive oil, parsley and Feta then spooned back into the skins..
Baklava is a dessert loved all around the world. This Greek version has walnuts, almonds, cinnamon, sugar and cloves sandwiched between layers of phyllo and finished with a bath of syrup.
A whole leg of lamb on the rotisserie for Greek Easter.
Greek Easter was on April 19th, 2009. This is kokoretsi, one of the array of meats grilled on this festive day.
Barrel-aged Feta cheese.
Shrimp sauted in olive oil with scallions, Mastic and a Greek liqueur made of Mastic with a splash of hot sauce.
Mastic "tear drops". A spice that comes from the Greek island of Chios...used to make liqueur, in cooking, baking, breads, pharmaceutical and cosmetic uses.
Piquant Chicken Souvlaki with a Greek relish.
A Greek cheesecake with a Melomekarena crust. Melomekarena are a honey-nut cookie made during Christmas.
Octopus hanging to dry in the hot Greek summer sun.
How to clean artichokes
Whole shrimp pan-seared with olive oil, garlic, wine and parsley and chillis.
Sofrito is a specialty from the Greek island of Corfu. Veal escalopes are browned in a skillet and then a sauce of onions, dry white wine and sage are a complement to this simple yet elegant Greek dish.