This is an extremely easy, light and intensely lemony ice cream that needs no churning.
I love it with my Ginger & Grape Molasses cookies, which are a variation of the classic ginger snap ones that I make with grape molasses and olive oil instead of any other shortening.
Serves 8-12 (more…)
As feta is usually too salty, I often use a combination of feta and myzithra (the Greek ricotta). I like to add fresh oregano or fresh thyme, and occasionally red pepper flakes.
Scroll down to see the variation with roasted vegetables, which makes the pie more substantial.
Read more about the pie and our adventures to get the recipe.
Serves 4-6
You can make this tart with a versatile Olive Oil, Whole-wheat Yeasted Pastry that will give you a more rustic delicious sweet; or use a good quality puff pastry, which will give you a more elegant-looking pie.
Either way, use up any overripe summer or fall fruit you have at hand: cherries, peaches, plums, strawberries, or apricots. Complement them with some homemade or store-bough jam or marmalade and you can totally omit any added sugar, as I usually do.
Serve on its own, or maybe together with the Fruity, Guilt-free Ice Cream.
Makes a round or square 9-inch (23 cm) tart
My friend Hara Alexandrou gave me a basket with these wonderful white eggplants she grows in her garden. As I had mentioned before, we have not been able to produce decent eggplants of any kind in our sandy, poor soil, although we tried for years. I roasted slices of these wonderful eggplants simply dressed with plenty of olive oil, sprinkled with coarsely ground coriander, salt, and Aleppo pepper.
Only once we managed to harvest from our garden a few tiny white eggplants, full of seeds… (more…)
Inspired by the traditional Dakos/paximadia Salad from Crete, this is a somewhat different, delicious summer treat, or even an ideal lunch for the hot days. We prepared it with chef Michael Costa during the Greek Dinner we served to the 600+ participants of the 20019 Oxford Symposium, the last one that actually took place in Oxford; it has since moved to Zoom, due to the pandemic…
The dressing/relish is versatile and you can also use it over grilled chicken, fish or meat. This bright and fresh dish is ideal for picnics and garden dining.
See also the purslane-tomato relish I had posted earlier.
Serves about 20 as a meze and 10-12 as summer lunch
