Vegetarian Easter Soup – Magiritsa

Vegetarian Easter Soup - Magiritsa

After Midnight… Easter Soup or magiritsa, a sort of stew made from lamb offal and greens, is eaten right after attending church in the very early hours of Sunday morning. When I attended a cooking seminar by Chef Christoforos Peskias for the first time, he taught our class this recipe. I instantly fell in love…

Greek Fava – Split Peas with Caramelised Onions

Greek fava -Split Peas with Caramelised Onions

Pure taste… This delicious, traditional from the Greek Island of Santorini, finds its place as a meze, next to other Greek spreads. Yellow split peas are actually used in its preparation, and not broad, fava beans, as one might think because of their name. I love to serve on my ceramic dark shade bowls, for…

Spanakopitakia – Rustic Spinach Pies

Spanakopitakia - Rustic Spinach Pies

Little Wonders Some flavours are  connected to memories and places … These spinach pies will always represent, in my mind, the passion that the people of Paros have for cooking and sharing… Mary, my friend who lives in Paros all year round, used to make these  homemade spinach pies in the winter. She makes her…

Homemade Stocks

Homemade Stocks

Heart and Soul A base. A foundation: No wonder why the French word for stock is “fond”. If you have your own homemade stock in your fridge or freezer, you can create masterful soups, deep-toned sauces, aromatic gravies, rich risottos and hearty stews. Using ready-made stock is simply not the proper way to go about…