I’m mixing the true traditions of Larder Love here with my love of Greek cooking with this Spiced Apricot Spoon Sweet which is a traditional type of Greek preserve that is served just by the spoonful (hense the name) with a cup of strong Greek coffee after a meal or when guests come…
I thought I’d share this Greek inspired recipe for courgette fritters with tomato dipping sauce. It is a fun and tasty way of using courgettes and makes a great starter if you have people round, they are also good served cold as part of a picnic should the weather be right.
Meatballs in tomato sauce is a classic Greek dish and since I’ll be in Crete when you are reading this it seems like a rather apt dish to be sharing with you today. Meatballs are served in different ways over here, but this tomato sauce dish is a real classic and so easy to make.
Lamb stuffed cabbage leaves are comfort food to me. They give you the welcome illusion of spring time with the vibrant green colour of the cabbage leaves, but the warming spicy minced lamb inside is sheer winter warmer stuff. A great combination at this time of year or any time for that matter really.
Roasted aubergine soup is comforting, warming and healthy too; a great way to start the New Year. With it’s aubergines, peppers and oregano and thyme this is a bit of a Greek style recipe and is rather apt since I’m off to lovely Creek this weekend for a few weeks.
Kourabiethes are those gorgeous little Greek Christmas biscuits that are very much a type of shortbread so they tick all the boxes for this blog being both Greek biscuits but based on good old fashioned Scottish shortbread, what could be better!
Beef Stefado is my ultimate comfort food. This Greek stew is packed with aromatic herbs and spices and will warm your senses and your tummy on the coldest of nights. For me it will transport me from the snowy cold we have here in Scotland to my beloved Agia Galini with just one taste.
Since I’m in Crete just now I thought I’d share this simple and very traditional Cretan recipe with you. Dakos are a bit like the Italian bruschetta, but instead of being made with a toasted bread base these are made on barley rusks. You could use wholemeal bread rolls split in two and dried out…