Green Savory Biscotti with Olive Oil, Yogurt and Nuts

Tuesday June 9th, 2015Wednesday March 1st, 2023 aglaia Leave a comment

In the winter or early spring, when the garden is full of greens, both cultivated and wild, like the ominous-looking juicy nettles, I often bake green bread and crunchy paximadia that are quite striking and exceptionally delicious!

They are an almost guilt-free snack, and Costas eats them with his coffee in the morning or after lunch; I often serve them with all kinds of salads and spreads as part of the meze; they complement ideally all kinds of apetizers, like Tarama or Smoked Herring spread, Tyrokafteri, and also the festive Liver Pate with Pistachios.

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Makes enough biscotti to fill TWO 3-quart jars
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Smoked Cheese and Kumquat Bread

Tuesday June 9th, 2015Wednesday January 19th, 2022 aglaia 1 Comment

This is my winter topped bread. Check the summer version, my very popular Tomato-topped-bread at the end (Variation).

Yields 2 laganes (flat breads); Each serving 6-8 as appetizer (more…)

“Tomato Salad” Bread

Tuesday June 9th, 2015Thursday June 3rd, 2021 aglaia 1 Comment

I like to vary and experiment with my breads and savory biscotti using, instead of water, pulps of greens and/or vegetables like squash.

In the summer I make this flavorful flat bread using leftover tomato-onion-and-caper salad. We liked it so much that we wanted also make it in the winter, when vine-ripened tomatoes are not available, so I use a combination of sun-dried tomatoes with some of the usually flavorful cherry ones (See Note).

Yields 2 laganes (focaccia-like flat breads)

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Aglaia’s Mousaka (or Moussaka)

Tuesday June 9th, 2015Wednesday September 2nd, 2020 aglaia 5 Comments

My Mousaka (or moussaka) with layers of eggplants, potatoes, and peppers, is topped with yogurt and olive oil béchamel. I recently added the spicy and smoky Kea sausage to the lamb, to deepen and enrich the flavor.

Read HERE about the origin of this iconic Greek dish.

‘Pseudo-moussaka’ is the meat-less, vegetarian version of the dish that my mother often prepared in the summer (scroll down to see this delicious Variation).

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See the video of My moussaka from Joanne Weir’s Plates and Places.

Little did we know how idiosyncratic the name of the vegetarian version were to our home. We all loved it and I thought the term ‘pseudo-moussaka’ was common until my first husband burst into wild laughter upon hearing the name of my family dish! After much investigation he concluded that it was family jargon, but it was ours, and it was delicious.

I serve large spoonfuls, as with all gratin dishes; not perfectly cut squares. If you prefer a more elegant presentation make it in individual clay pots.

Makes 6 servings

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Crustless or ‘Naked’ Squash Pie

Tuesday June 9th, 2015Tuesday October 26th, 2021 aglaia Leave a comment

The pie is very easy to whip-up and makes a great warm or room-temperature appetizer. Using a very similar mix, you can make the classic Zucchini or Squash Fritters that everybody enjoys at Greek taverns. Instead of frying, you can bake the patties.

Adapted from Mediterranean Vegetarian Feasts.

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GLUTEN FREE

See also the summer ‘naked pie’ we make with zucchini, of which we often have an overwhelming abundance in June, fresh from our garden.

Serves 5 to 6 as a Main Course (or makes 8 to 10 appetizer portions) (more…)