Featured Articles

Sardeles Lemonates (Sardines in Lemon Sauce)

One of the best things about Greek cuisine is that each table offers an opportunity to sample many different dishes. A range of dishes are often placed in the middle so every gets to helps themselves to a sample of each dish. Finally, the delicious juices can be mopped up with a hunk of crusty bread. Sardeles Lemonates is the perfect dish for sharing and should be a staple at any table. 



Olive oil for frying
5 large potatoes, peeled and sliced
3 cloves of garlic, thinly sliced
Half a hot chilli pepper (we like the green ones)
6 cups of cold water
1 kg of sardines, filleted (this is really easy but takes time. Cut the head off the sardine, hold the body in your hands and run your index finger down the belly taking out the guts of the fish. Run your finger down the belly for a second time until one fillet falls away from the bones. With a little gentle massaging the bones will come away in one piece leaving both fillets attached to each other.)
125 ml Olive oil (the good stuff - extra virgin)
30g butter
Juice of 2 lemons
1 bunch of flat-leaf parsley, finely chopped


Lightly brown the potatoes, garlic and chilli-pepper in a little oil, pour in the cold water and boil for about 30 mins. 
Reduce the temperature, skim any foam and boil for a further 10 mins adding the sardines. 
Finally add the butter, lemon juice, parsley and salt and serve.

22nd Aug 2019

Posted by Ben Bland


Bourekakia Melitzanas: 3 Cheese Eggplant Appetizer Rolls Recipe

A mixture of three delicious kinds of cheese marks the filling for thin slices of eggplant that are rolled, dipped in flour, breadcrumbs, and egg, then fried to perfection. Make these in large batches because they will disappear very quickly!

Yield: about 50 pieces





- 1 egg

- 1 cup of cold water

- 1/2 cup of olive oil

- 2 cups of flour

- 1 can of evaporated milk

- 7 ounces (200 gr) of feta cheese, crumbled

- 3 1/2 (100 gr) ounces of kefalotyri (or pecorino), grated

- 1 3/4 ounces (50 gr) of edam cheese, grated

- 5 ounces (150 gr) of fresh dill, finely chopped

- Sea salt

- Freshly ground white pepper


- 3 eggs, beaten

- 1/2 pound (225 gr) of crushed toasted bread crumbs

- 1/2 pound (225 gr) of flour

- Oil for frying

- 2 1/4 pounds (1 kg) of large eggplants



Beat the egg with the one cup of water until fully combined.

In a frying pan, heat 1/2 cup of olive oil over medium heat. Add flour and, stirring continuously with a wooden spoon, cook until golden. Add evaporated milk and the water-egg mixture and cook to combine thoroughly. The colour may darken.

Set aside to cool to room temperature and transfer to a mixing bowl.

Stir in cheeses and dill.

Trim eggplant stems and ends and cut in very thin slices lengthwise (around 50 slices total). Add several tablespoons of oil to a frying pan and sauté the eggplant slices until softened and lightly browned.

Take a rounded teaspoon of the filling and with hands, form into a small sausage shape. Place at one end of an eggplant strip and roll up.

To fry: Roll each eggplant roll in flour, dip in beaten egg, roll in toasted bread crumbs, and dip in egg once again. Fry in 1/4 inch of hot oil.

Serve hot and enjoy!

Image source: https://www.kopiaste.org/2008/01/melitzanes-me-feta-eggplant-rolls-with-feta/

23rd Jul 2019

Posted by Ben Bland


Kalitsounia Recipe

These Cretan sweet cheese pastries use a 'rolled' dough instead of thin filo pastry sheets. It is traditional to make them at holiday times on Crete, but they are also eaten at other times as well because they're so delicious! One of the prime ingredients is the fresh, soft variety of Myzithra cheese (not the aged salty type), and if you can't find it, try Italian Mascarpone or Ricotta.




1/2 cup of olive oil
1/2 cup of sugar
1/2 cup of unflavored strained yoghurt
2 eggs, beaten with a fork
1 teaspoon of baking powder
2 3/4 cups of all-purpose flour
1/4 cup of brandy


1 2/3 pounds of fresh soft Myzithra cheese (or mascarpone or ricotta) 
1/2 - 1 teaspoon of ground cinnamon
2 tablespoons of sugar
1 egg yolk
1 teaspoon of grated orange peel
2 tablespoons of all-purpose flour
1 egg, beaten (for glaze) 
Ground cinnamon (for the topping)



Prepare the dough in a large bowl. 
Whisk the dry ingredients together (sugar, baking powder, flour). 
Add the oil, mixing with a spoon or hands. 
Stir in the strained yoghurt and eggs and mix with a spoon until the dough begins to stiffen, adding the brandy to soften the dough as needed. 
Knead the dough in the bowl for approximately 10 minutes until smooth, and set aside to rest.
Prepare the filling in a separate bowl, mix the cheese, cinnamon, sugar, egg yolk, orange peel, and flour together until well blended.
Make the pastry on a floured surface with a rolling pin, roll a piece of dough out to a thickness of about 1/8th of an inch. Using a 3-4 inch cutter or saucer as a guide, cut out circles. (Alternatively, take a piece of dough the size of an unshelled walnut and roll it out to a circle about 3-4 inches across.)
Place a spoonful of the cheese mixture into the centre of the circle and spread out close to the edges. Raise the rim of the dough up around the cheese and, with wet fingers, pinch the edges to pull the dough in around the cheese, leaving the centre open so the cheese shows.
Repeat using all the dough and filling.
Place the Kalitsounia on the baking sheet and brush lightly with beaten egg to glaze. Bake at 350°F (180°C) for approximately 20 minutes until lightly browned. Sprinkle lightly with cinnamon.
Allow to cool on the baking sheet.
Kalitsounia will keep well if covered and placed in the refrigerator.

3rd Jul 2019

Posted by Ben Bland


Manitarosoupa (Mushroom Soup) Recipe



1kg / 21bs mushrooms
25g / 1 tbsp butter
1 tbsp Greek extra virgin olive oil
1 large onion, finely chopped
1 clove garlic, crushed
250ml home-made chicken stock
1/2 tsp grated nutmeg
300ml milk
300ml whipping cream
1 bunch flat-leaved parsley, finely chopped
Salt and freshly ground pepper



  1. Clean the mushrooms and remove the stalks.
  2. Set aside 100g (1/4lb) leaving them whole, and finely chop the remaining mushrooms.
  3. Heat the butter and olive oil in a pan and soften the onion and garlic.
  4. Add the chopped mushrooms and sauté.
  5. Pour in the chicken stock, season with nutmeg, salt and pepper then cover and simmer for 10 mins.
  6. Heat a little oil in a pan and fry the whole mushrooms.
  7. Pour in the milk and add to the soup.
  8. Serve the soup in deep plates with a splash of cream, and garnish with parsley.




12th Feb 2019

Posted by Ben Bland


Fasolada Recipe

A hearty and nutritious soup, this is considered to be the national dish of Greece, the staple food of the army and every poor man’s meal – so great for the crisis! It is usually made at home or at village festivals; do not expect to find it in many restaurants. It can become a substantial meal by adding pieces of pork, bacon or sausage and the kids will love it.


45g (1lb) dried haricot beans
150 ml (¼ pint) olive oil
400g (15 oz) can of chopped tomatoes (sometimes I use fresh tomatoes and blanche and skin them myself).
1 tablespoon tomato puree
1 large onion, finely chopped
2 carrots, diced
2 celery sticks with leaves on, chopped
Salt and Pepper
2-3 tablespoons of chopped flat leaf parsley


Soak the beans in cold water overnight.
Drain the beans, place in a large pan and cover with fresh water.
Bring to the boil and cook for ten minutes, then drain.
Cover again with cold water, bring to the boil once more, lower the heat, cover and simmer for 1-2 hours or until the beans are tender but intact.
Add all the other ingredients, except the parsley and simmer for a further 30 minutes.
Add parsley, salt and pepper to taste and simmer for 1-2 minutes more.
Serve with crusty bread, olives and dry white wine.
*PGV Top Tip*
I always add the olive oil at the very end, but most people add it with the other ingredients. The good thing about adding the oil at the end is that the natural, raw flavours of the oil come through so you don’t actually use as much. You do however need the very best virgin olive oil and I would recommend coarse grain salt as well.

(Image Via http://www.mygreekdish.com/)

15th Jan 2019

Posted by Ben Bland


Black-eyed beans stewed with greens



300g dried black eyed beans
200g olive oil
1 large onion finely chopped
1 garlic clove finely chopped
1 spring onion trimmed and chopped
700g mixed greens (chard, spinach, collards, parsley) trimmed and chopped
Salt and pepper to taste



Place the black-eyed beans in a saucepan with two litres of water and bring to the boil. 
Then drain the beans in a colander, place them back in the pan with fresh cold water and bring to the boil again. 
Reduce the heat to medium and simmer for 20-30 mins until tender. The fresher the beans are, the faster they cook.
Meanwhile in a deep skillet over a medium heat, add 1/3 of the olive oil and cook the onion and garlic, stirring occasionally until wilted. 
Add the chopped greens and spring onion to the skillet, season with salt and pepper, cover with the lid and cook for 15-20 mins until soft. 
Add some boiling water if extra liquid is required.
When the greens have cooked, drain the black-eyed beans, discard the water and add the beans to the skillet with the greens, stirring gently to combine. 
Cook for a further 5 mins, and just before you remove the skillet from the heat add the rest of the olive oil.
Serve warm.

11th Dec 2018

Posted by Ben Bland