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Kytherian Thyme Honey

10.11.2019 in Gastronomy

Kytherian Thyme Honey   ORIGIN AND TRAITS   In the “Unique Foods of Greece” series, we have been given the chance to feature products which are representative instances of the Greek culture, such as olive oil or landmark cultivars of various regions, such as Laconian oranges or Corinthian currants; however, never have we presented a product of such limited availability in the market yet premium quality on a worldwide level, the Kytherian thyme honey. The island of Kythera, which is situated opposite the south-eastern tip of the Peloponnese, is a land where agricultural activity takes place in a pure and…

Xerotigana

10.11.2019 in Gastronomy

Xerotigana   Ingredients 500 gr. flour 2 eggs Olive oil for frying Roasted sesame seeds Cinnamon   Method Make the dough by combining the flour and eggs. Roll out into thin pastry sheet with a rolling pin and then cut into evenly spaced strips with the a ravioli wheel. According to tradition, this is where the Tsirigotises (housewives of Tsirigotes) begin their “embroidery”. They make little “boats” with the dough and connect them together as if they were creating an embroidery hoop. The oil is then heated for frying, but be careful it does not get to hot or smokes….

The Flavor of Kythera

10.11.2019 in Gastronomy

The Flavor of Kythera     Kythera! An island that has been spoken of since ancient years. Herodotus, Aristotle, Xenophon and Isidoros have all spoken of this island. It’s names derives from the verb “keftho” – which means to hide. But it’s beauty and charm is nothing to be hidden, and as beautiful as the island is, the flavors are the sweet “extra” you won’t want to leave behind!   Kythera, the island of Aphrodite. The name of the island derives from the verb “keftho” which means “hide”, but those who make love in Kythera, discover its hidden erotic passion….

Dried figs spoon sweet

23.09.2019 in Gastronomy

Dried figs spoon sweet   Ingredients 2 pounds dried figs 2 pounds sugar 1 ¼ cups water ¼ cup cognac Juice of a medium lemon Walnuts, almonds (by preference)   Method Cut the figs into pieces and soak them for two hours in cognac. In a saucepan with a wide bottom, pour the water with the sugar. Once the sugar is dissolved, add the figs. Once boiled, remove from the heat and allow the figs to soak in the syrup for two hours. After two hours continue a slow boil until the syrup is cooked. Add the walnuts and almonds….

Dried Figs

23.09.2019 in Gastronomy

Dried Figs   Nowadays as more and more people are aware of the benefits of a healthy nutrition, maintaining a balanced diet is not only an option but a way of life. While there is a plethora of main courses which are savory yet nutritious, the challenge arises when it comes to conscious dessert choices. With a wide variety of calorific dense sweet snacks which are readily available, it is often difficult to opt for a healthier alternative.   However, if you are looking for a filling, easy-to-pack snack which is nutritive and available all-year-round, then dried figs are the…

Revithokeftedes recipe

23.09.2019 in Gastronomy

Revithokeftedes recipe   Courtesy of Chef Andreas Eftaxias   Ingredients 1 lb dried chickpeas, soaked in clean water for 12 hours 1 large boiled potato, mashed 2 free range eggs 2 medium-sized red onions, chopped ½ cup evoo 1/4 cup fresh mint leaves, finely chopped 1/4 cup parsley, finely chopped 1/4 cup fresh marjoram leaves, chopped 1 teaspoon garam masala freshly ground black pepper Mesolonghi fleur de sel   Method Drain the chickpeas and pour them in a food processor. Pulse until a rough, coarse meal forms and transfer them to a bowl. Add the boiled potato, eggs, onions, olive…

O Typografos – Meze Artisanal An Interview with Chef Andreas Eftaxias

22.09.2019 in Gastronomy

O Typografos – Meze Artisanal An Interview with Chef Andreas Eftaxias     O Typografos – The Printer – once an old print shop, is now an artisanal meze restaurant, serving delicious traditional food to the hungry crowds of Metaxourgeio.   Set among Kolonos, Kerameikos, and Gazi the Metaxourgeio area had been a thriving working-class neighborhood during Athens’ dramatic growth in the late 19th and early 20th century, housing many craft shops, trade shops, and other small businesses. One of these businesses was the printing shop of Achilles Eftaxias. In the course of the past few years when renovation projects…

Healthy Eating Trends in Downtown Athens

22.09.2019 in Gastronomy

Healthy Eating Trends in Downtown Athens     For many years, tourists visiting Athens longed for a traditional souvlaki, fried potatoes and a Greek salad. But now, there’s a new trend spreading through central Athens…   In recent years, as the trends of vegetarianism and veganism spread rapidly all over the world, as well as in Greece, many healthy, sustainable and organic food restaurants have opened throughout the city of Athens. We share some of our favorites here with you! Avocado: Food for Life Avocado (30 Nikis Street) was one of the first (if not the first) restaurants of its…

Chef Yiannis Kasidokostas and the Heart & S-OWL of Greek Cuisine

13.06.2019 in Gastronomy

Chef Yiannis Kasidokostas and the Heart & S-OWL of Greek Cuisine     Chef Yiannis Kasidokostas has been cooking for 26 years in hutted and Michelin star restaurants. His love for good food and the interaction with his customers, it’s a passion that drives and keeps Chef Yiannis going every day.   Hospitality it is neither a business nor a job, it is a whole culture that Yiannis Kasidokostas grew up in and what he credits as making him a better person. It is our rich heritage he sees as our future, as well as the principle and foundation of…

Carob

13.06.2019 in Gastronomy

Carob     Carob (Ceratonia Siliqua)  ORIGIN AND TRAITS In the “Unique Foods of Greece” series there has been featured a diversity of alimentary goods; from superfoods and typical Greek products to foods of historic and cultural value. However, never have we discussed such an underestimated seed which was once only fed to animals and was hardly considered to be edible. For a fact, the overlooked Carob, the pod of the locust-tree which is native to the Mediterranean region, has played a significant role during times of famine and financial instability. In ancient times, the weight of carob beans was…