Mediterranean cuisine for every day

Posts Tagged ‘ Mezze ’

Norma’s eggplant salad

Nov 15th, 2009 | By | Category: easy and fast, Recipes, Salads and Dressings

I had this dish for the first time at Jeanine’s place on the mountain in Hydra. I was stunned that eggplants could be so tasty. As Jeanine was kind enough to share the recipe with me I learned that the eggplants were poached, not fried. Until then I had never thought of poaching such a [...]



Octopus with pasta – Yuvetsi me Xtapodi

Aug 17th, 2009 | By | Category: Fish, Pasta & Gnocchi, Recipes

Yuvetsi could be considered a kind of stew. It comes with veal but as well with sea food. A main ingredient is small pasta like Kritharaki but any small size pasta will do. I have chosen to cook a Yuvetsi with Octopus. You can cook this dish with frozen Octopus when you don’t have a [...]



Roasted red peppers (Ψητές πιπεριές Φλωρίνης)

Aug 2nd, 2009 | By | Category: Recipes, Salads and Dressings, Starters

Roasted red peppers belong to my absolute favourites. You can find them stuffed with goat cheese, I prefer them marinated though. Especially the long, pointy and red “Piperies florinis” are Greece´s finest and take their name from the Florina region in western Macedonia. They are very juicy and sweet. They also peel very easily. Baked [...]



Spring onions in filo pastry (Μπουρεκάκι με κρεμμύδι)

Jul 5th, 2009 | By | Category: Bread and Baking, Recipes, Side Dishes, Starters

This is an amazingly minimalistic recipe. The dish consists only of filo pastry and spring onions. Just some salt, pepper and olive oil added to season it. I serve it as a mezze with ouzo or wine but as well as a starter in combination with some salad. The soft onion in combination with the [...]



Baked Olives

Jul 3rd, 2009 | By | Category: Recipes, Starters

Olives often miss a special touch when bought. Marinating them helps a lot to turn them into an experience. This time I did not have much time to marinate for days in order to have flavoured olives. I decided to do an instant marinating process. The added herbs, lemon peel,the wine and the garlic, soak [...]



Keftedes with Apricot Chutney

Jun 25th, 2009 | By | Category: Meat and Poultry, Recipes, Starters

Reading the kali orexi blog once more I got inspired to try out a crossover of Greek and Indian cuisine. Using the greek keftedes and combining them with a spicy sweet sour Indian chutney seems very tempting to me. As apricots are in season and you can find them at every corner at the moment, [...]



Anchovies in the oven – Γαύρος στο φούρνο

May 17th, 2009 | By | Category: Fish, Recipes

Unlike most Europeans or Americans the Greeks love small fish. According to the season you will find Anchovy (Γάυρος), Pilchard (Σαρδέλλα) but also Atherine (Αθερίνα) throughout Greece. Mostly they are being fried as a whole and eaten with the head and all the bones. This time I have prepared Anchovies in the Oven. Eirini showed [...]



Fennel in the pan

May 12th, 2009 | By | Category: Recipes, Side Dishes, Starters

I had some fennel left from the chicken dish I had prepared the other day. For my personal taste the best way to prepare fennel is to prepare it as simple as possible. This way it can develop its unique taste the best way possible. Preparation time: 3 minutes Cooking time: 25-30 minutes Simple recipe [...]



Parsley Salad-Μαϊντανοσαλάτα

May 11th, 2009 | By | Category: Dips, Recipes, Salads and Dressings

In Greece often dishes are considered a salad that in the rest of the world would be considered a dip. The same occurs with this salad. It falls under the category “Mezze” and served with a slice of bread. It goes great with Tsipouro, Ouzo or a glass of wine. Bookmark on Delicious Digg this [...]



Greek Eggplant Salad – Μελιντζανοσαλάτα

May 3rd, 2009 | By | Category: Dips, Recipes, Salads and Dressings

The Greek Eggplant Salad – Melintsanosalata – is very similar to the Baba Ganoush. The only difference is the use of Tahini, that is not used at all in the Greek Eggplant Salad. Besides that you can prepare the salad very creatively. I am describing here the basic recipe which you can expand according to [...]