Food

Freshly Pressed (photos only)

Last month, we harvested our olives and processed into oil. The bottle on the right is freshly pressed olive oil. It’s green and not transparent at all. It has a very distinctive flavour (“grassy”?), and I think some people wouldn’t like it. We don’t use fresh olive oil for cooking, but only for salad. Also,… Continue reading Freshly Pressed (photos only)

Food

Fennel

    Why do I call fennel “pancakes”? They’re supposed to be shallow-fried, but because I use much less oil, mine look like pancakes…       Because I didn’t use much oil on the phyllo sheets, they didn’t turn nice golden brown. (still tasty though)   I love the “pancakes,” but it’s pretty time… Continue reading Fennel

Food

Dolmadakia

Last weekend, I made dolmadakia (stuffed grape leaves) for the first time! I had been wanting to try, and I finally gave a try using fresh grape leaves from the laiki. Once boiled, lower the heat and simmer till cooked (with the lid on) . I compared different recipes and decided the ingredients and their… Continue reading Dolmadakia

Food

Power of Souvlakia

    I don’t understand why they taste so good…I can be as happy as when I eat Japanese food. Our favorite souvlaki place is in our neighborhood. Their souvlakia are big and really tasty. Usually we eat chicken pita gyros. Thinly sliced meat is layered vertically on a large skewer, and the meat is… Continue reading Power of Souvlakia