Category: Main courses

Grilled zucchini topped with simmered green amaranth

Grilled zucchini topped with simmered green amaranth

| September 30, 2015 | 11 Replies

When vegetables come from the purest garden, you feel ”safe” to eat them, without any thoughts of harmful pesticides around. To get the most out of organic zucchini and green amaranth I decided to keep the recipe simple. Grilled zucchini topped with simmered green amaranth.

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Fried eggs with purslane, capers, and feta cheese

Fried eggs with purslane, capers, and feta cheese

| August 4, 2015 | 9 Replies

Yes, it is as simple as it looks, but hides an extremely good taste without so much effort to make. The fresh and beneficial purslane, salty flavors of capers and Greek feta cheese are well suited to organic farmed eggs.

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Fried garfish

Fried garfish

| May 6, 2015 | 7 Replies

Freshly purchased the garfish is the ”core” to a well executed recipe. For the best smells in your kitchen, add this bouquet garni and claim your family’s compliments!

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Spring salmon fillet

Spring salmon fillet

| April 23, 2015 | 5 Replies

Talking about healthy cooking lifestyle after work you must add this recipe to your weekly meal plan. This means you will be diving into omega-3 fatty acids coming from salmon, into a super extra cool taste from Greek traditional yogurt and at last but not least the refreshing mini salad made from baby watercress, freshly cut from the balcony garden.

All these are literally placed together only in three layers and over one plate, which is actually a time saver e.g. dish washing. No need to mention this recipe is ideal to make it also for your partner and the rest of the family.

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Mpamies lemonates

Mpamies lemonates

| October 30, 2014 | Reply

You have come to the right place where we are loving green neglected vegetables like okra [bámies] cooked (cleverly) with lemon juice, without the liquid to be released. The dish is gorgeous and easy to prepare as typically  Greek people do. Mpamies lemonates [bámies lemonátes]= lemon flavored okra.

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Anchovy between vine leaves

Anchovy between vine leaves

| September 21, 2014 | Reply

There are many reasons we love anchovies, but this NEW cooking METHOD we describe below will boost their taste. Those little fish absorb all earth, citrus-based flavors from vine leaves, preserving also their sea aura and authentic fish freshness.

Serves: 6-8

anchovy between vine leaves

You need:

  • some vine leaves* anchovy between vine leaves
  • water
  • 1kg Greek anchovy, head & gills removed
  • salt and pepper, to taste
  • Greek olive oil

Steps:

Preheat the oven to 200°C (390°F – fan assisted mode). Soak the vine leaves in water for 1-2 minutes. Discard the water.

Place each leaf on a double fish BBQ grill clip (BBQ wire mesh/net), shiny side down with the stem toward you; create 1 ”leafy” layer without leaving any gaps in between.

Arrange the fish on the vine leaves side by side. Season with salt and pepper, to taste; drizzle some Greek olive oil.

Top with a layer of the remaining vine leaves. Follow the procedure as mentioned above.

Secure the BBQ fish clip.

Cook each side for 4-5 minutes (turn the net once).

Discard the vine leaves and serve immediately, by placing the fish on a platter or individual plates.

These anchovies do not need to be deboned.

How to determine the quantity of vine leaves: You need as many vine leafs as to create 2 layers (bottom and top surface of your BBQ net).

Why soaking the vine/grape leaves in water? Water will keep them moist and prevent from becoming dry or burned.

Where to cook the anchovies? Either in the kitchen oven (fan assisted or grill mode) or electric barbecues grill.

anchovy between vine leaves

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Baked anchovies topped with veg layers

Baked anchovies topped with veg layers

| August 28, 2014 | 1 Reply

Make smart decisions about how you cook the seafood you buy! Look for sustainably caught anchovy and bake them topped with vegetable layers. This is a satisfying Greek traditional recipe suitable during August where the anchovies are in season.

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Beef chunks with handres beans

Beef chunks with handres beans

| August 23, 2014 | 4 Replies

The diverse family of beans also includes the handres beans which can be found in the farmer’s market fresh or dried. Cooked together with the beef chunks this Greek traditional recipe multiplies the source of protein and enhances both the meaty texture and flavor. Serve warm or at room temperature.

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Patates me kima

Patates me kima

| June 30, 2014 | 1 Reply

Sometimes recipes are considered to be so personal, we feel like we’re getting a private glimpse in the past when our grandmother’s used to cook into the kitchen. Patates me kima [patátes me kimá] (potatoes with minced meat) is a retro recipe and offers a way to turn leftovers into something appetizing.

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Potato boats on green broccoli sea

Potato boats on green broccoli sea

| May 2, 2014 | 2 Replies

Simply boiled and then dressed with fresh lemon vinaigrette, white potatoes complement your meals perfectly. Choose round shaped and similarly sized potatoes so they will cook in the same time, but look like cute into your plate. No salt is needed, just pick the best of ingredients from your green grocer or local farmer’s market.

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