Politismos eMagazine | Gastronomy

The unique foods of Greece and their health benefits: Garlic

05.05.2019 in Gastronomy

The unique foods of Greece and their health benefits: Garlic   ORIGIN AND TRAITS In this month’s “Unique Foods of Greece” let us begin with an enigma; what has a distinctive flavor, is a guilty pleasure you regret consuming due to its aftertaste, yet offers you a plethora of health benefits? Despite the vast variety of alimentary goods, I think it comes as an easy guess that garlic is the answer. Known for its intense and spicy taste, garlic is one of the most natural antitoxin, antibiotic and antiseptic food sources. Originating from the depths of Mongolia, garlic spread out…

Skordalia, Potato and Garlic Mash

05.05.2019 in Gastronomy

Skordalia, Potato and Garlic Mash   Ingredients 2 medium potatoes 3-5 cloves of garlic 2 tbsp. white wine vinegar ½ cup olive oil 1 tbsp. salt Method Wash the potatoes. Peel and cut into large pieces. Place the potatoes in a saucepan, cover with water and boil for 20-25 minutes until they become soft. In a food processor add the garlic cloves, salt, white wine vinegar and blend. Add the potatoes, blend and then pour the olive oil gradually while blending until the mixture is smooth and creamy. Taste the mixture to test that the garlic is to your preference…


04.04.2019 in Gastronomy

The unique foods of Greece and their health benefits: Oranges   Orange (Citrus sinensis) ORIGIN AND TRAITS Whether a healthy nutrition enthusiast or a plain consumer, everybody knows that vitamins are an essential element to look for in a diet. As for vitamin C, the source it is most related to is, without a doubt, the orange. A glass of orange juice as a part of breakfast meals is a healthy boost for the day or even acts as a prevention for the common cold. In any part of the world, orange is the answer, no matter the given question….

Laconian orange pie

04.04.2019 in Gastronomy

Laconian orange pie   Ingredients: 2 cups of orange juice 1 cup of oil 1 cup of sugar 3 cups of flour 2 tbsp. cooking soda A sachet of baking powder 1/4 cup cognac Zest of two oranges (for the syrup) 2 cups of water 2 cups of sugar 1 cup orange juice Orange zest Method: Beat the oil with sugar and add the juice in which you have previously dissolved the soda. Pour the cognac, the zest and finally the flour mixed with baking powder. Stir thoroughly to homogenize the ingredients. Grease a baking tray and pour the mixture….

Energy bars with nuts and dried plums

01.03.2019 in Gastronomy

Energy bars with nuts and dried plums   Ingredients: 2 ½ cups dried oatmeal ½ cup nuts (almonds, walnuts, hazelnuts, Brazil nuts) ½ cup of honey 2 tbsp. maple syrup 1 tbsp of butter 2 tbsp. black sugar (also known as “pure brown sugar” and can be found in Asian food markets) 1 teaspoon of vanilla 1/2 cup Dried Plums 1/2 cup dark chocolate chips Method: Preheat the oven to 350° F. Line a sheet pan with wax paper. Spread the oats and nuts in an even layer across the sheet pan. Bake for 8-10 minutes. In a saucepan, combine…

Dried plums (Prunus Domestica)

01.03.2019 in Gastronomy

Dried plums (Prunus Domestica)     ORIGIN AND TRAITS Why is it that tasty and appetizing food is associated with unhealthy choices, while nutritious options are usually not as desirable? This question is commonplace when it comes to health and diet and it lies behind the eternal dilemma “Is food fuel for my body or is it pleasure?” Especially when it comes to cravings, we subconsciously have the idea that a bar of chocolate or a bag of chips is a satisfying afternoon. While it is not easy to let go of unhealthy habits, there are food choices that can…

Recipe by Giannis Marnas for “Psarakia kai Thalassina” Shrimp in Saffron & Ouzo Sauce (serves 4)

18.12.2018 in Gastronomy

Recipe by Giannis Marnas for “Psarakia kai Thalassina” Shrimp in Saffron & Ouzo Sauce (serves 4)   Ingredients: 1.7 fl oz/50 ml olive oil 2.2 lb/1 kg shrimp (per pound range U/16) 1-2 sliced cloves of garlic 3.5 oz/100 g chopped fennel 2-3 pieces star anise 3.5 oz/100 g chopped scallions/green onions 10 fl oz/300 ml ouzo 3.4 fl oz/100 ml water 2 pinches of salt 1 pinch of pepper 1-2 tbsp honey 1 tsp saffron 2.1 oz/60 gr regular unsalted butter 2 fl oz/60 ml heavy cream Preparation: Thoroughly wash and clean the shrimp. Chop up all your veggies…

Tasteful Athens: fish and seafood galore at “Psarakia kai Thalassina”

18.12.2018 in Gastronomy

Tasteful Athens: fish and seafood galore at “Psarakia kai Thalassina”     With a slender, coquettish black cat in their logo and a perky name like little fish/“psarakia” (a diminutive form of “psaria”, not connoting size as much but rather adorability!) the restaurant chain “Psarakia kai Thalassina” has been stirring the… sea waters in Athens, since 2013.   Excellent quality, great portions, and low prices define the successful trio that has established “Psarakia kai Thalassina” a top choice for the local fish lovers. Their specialty kitchen stuff are on a never ending quest for the freshest ingredients. Their hearty servings…


17.12.2018 in Gastronomy

Sardines     Sardines (Sardina Pilchardus) ORIGIN AND TRAITS Despite age, gender, nationality or preferences, there’s usually a point in people’s lives when the question about the principles of healthy eating arises. Thinking about the foods that can be incorporated into a balanced diet plan, there is no doubt that among the first things that come to mind is fish. Low in calories, yet high in nutrients, fish finds itself in the middle of the Mediterranean Diet Pyramid and is advised to be consumed 1-3 times per week. The Mediterranean Sea boasts a wide range of quality fish, among which…

Chard Puree Original recipe from the book “The Starvation Recipes” by Eleni Nikolaidou

31.10.2018 in Gastronomy

Chard Puree Original recipe from the book “The Starvation Recipes” by Eleni Nikolaidou     “Chards like all greens are usually consumed boiled, as a side salad. And yet, all of the so-called ‘sweet’ greens, like chards and spinach, can easily be puréed and served as a main dish. Wash your greens carefully and boil them in very little water on low heat. Use as little water as possible so that you won’t have to spill any at all. You could also steam them on very low heat. When they are done, spread them on a platter and use a…