This Greek walnut syrup cake is not too sweet as the walnuts balance the sweetness of the syrup. The recipe is by Tamara Milstein from her book Bake your cake & eat it too! Preheat your oven to 190ºC (375ºF) and grease a 23cm (9″) springform cake tin. Beat 130g (4½ oz) of softened butter…… Continue reading walnut syrup cake
Tag: greek food
octopus 2
A traditional Greek style octopus recipe. Simple and super tasty. Serve with some crusty bread and a fresh salad. Place 450g (1 lb) of octopus tentacles in a saucepan with 1½ tablespoons of red wine vinegar, ¼ of a cup of dry white wine and a bay leaf. Cook for 40-60 minutes over low heat with the…… Continue reading octopus 2
baked whole fish
A Greek-style baked fish that’s light, fresh and simple to prepare. David cooked it following this Mark Bittman recipe. Preheat your oven 230ºC (450ºF). In a bowl combine 2 cups of chopped tomatoes (or halved cherry tomatoes) with 2 tablespoons of olive oil, 2 tablespoons of vinegar, 1 tablespoon of minced fresh chilli, 1 tablespoon…… Continue reading baked whole fish
marinated octopus
Having recently bought some marinated octopus from a deli, I was inspired to make it myself. The results didn’t disappoint. A perfect consistency – tender but not too soft – and a simple but delicious Greek style marinade. Slightly adapted from a recipe by Nancy Gaifyllia for Spruce Eats. I had just one tentacle to…… Continue reading marinated octopus
baked lima beans
Who doesn’t like baked beans? Here’s a Greek version with lima beans. Place 450g (1 lb) of dry lima beans in a large saucepan with 4 times as much water and bring to boil. Simmer for 4 minutes then switch off the heat and allow the beans to soak for 1 hour. After 1 hour,…… Continue reading baked lima beans
moussaka
The Greek version of Moussaka was created by Nikolaos Tselementes, a French-trained chef, in the 1920s. Somehow I’ve managed to post two vegetarian versions without ever posting the classic one that David loves to cook. Here is his adaptation of a recipe from The Complete Middle Eastern Cookbook by Tess Mallos. Preheat your oven to…… Continue reading moussaka
vegetarian moussaka
This classic Greek dish is usually made with layers of eggplant and minced lamb, topped with a bechamel sauce. In this version mushrooms take the place of meat. It’s both satisfying and delicious. Slice 1.5kg (3.3 lbs) of eggplants (aubergines) into 1cm (less than ½”) slices. Brush with olive oil, season with salt and cook…… Continue reading vegetarian moussaka
spiced roast chicken with harissa + greek salad
Here is our Summer solstice main course. Spiced roasted chicken served on a bed of home-made harissa and garnished with herbs and watercress. Lorraine chose this recipe from Karen Martini’s Where The Heart Is and cooked it to perfection. You will need Baharat, a Middle Eastern spice mix, for this recipe. If you can’t find it…… Continue reading spiced roast chicken with harissa + greek salad
lamb shanks with rice and lemon
These Greek-style Lamb shanks, one of Yotam Ottolenghi’s one-pot-wonders-recipes, are packed with flavour. If you can get the lamb shanks to stand up they look pretty amazing too. Heat some olive oil in a large casserole over medium heat and fry 200g of peeled and halved shallots for three to four minutes until well browned. Remove them…… Continue reading lamb shanks with rice and lemon
Greek tomato soup
This Domatósoupa is a creamy, slightly sour tomato soup with an amazing depth of flavour. The recipe can be found in Susie Jacobs’ Recipes from a Greek Island. To make this soup you must first make a herb stock. Measure 1.2 litres (40fl oz) of water into a saucepan and add 2 tablespoons of fresh chopped thyme, 2…… Continue reading Greek tomato soup
michelle picker cooks 