XpatAthens
Thursday, 02 June 2016 07:00
Top Things To Eat And Drink In Athens
Travel blogger and author Rebecca Hall, shares her advice on the best dishes and drinks in Athens and the local spots to find them! Here are just a few:
1. Koulouri
This tasty snack is a simple ring of bread sprinkled with sesame seeds or cheese and olives and is sold from koulouri stands all over the city.
Where to Get Koulouri: To koulouri tou Psyri is the bakery that supplies the majority of stands in the Athens area, and it is located in the Psyri neighborhood of Athens, near Monastiraki.
2. Souvlaki
The Greek version of fast food, it’s actually quite healthy. Souvlaki (loosely translated “little skewer”) is cubes of grilled pork or lamb on a stick. Most often it is served with tomato, onion, parsley, tzatziki and fries wrapped in pita bread.
Where to Get Souvlaki: The locals tend to go to Kosta’s, operating since 1950 and located just off Mitropoleos Street near Syntagma Square.
3. Greek Coffee
Ground coffee beans and cold water are slowly brought to a boil in a small pot called a briki with your desired amount of sugar . Then the sweetened coffee is poured into your cup. Like everything else in Greece, it’s designed to be enjoyed slowly.
Where to Find Greek Coffee: Greek coffee can be ordered in any café, but the best non-touristy places in central Athens are located in Iroon Square in the neighborhood of Psiri, near Monasteraki.
To read this article in full, please visit: On Board
To read this article in full, please visit: On Board
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Greek Food & Diet
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Tuesday, 19 November 2019 07:00
Greek Fried Eggs
An easy and delicious breakfast treat; the Greek fried egg! Greek Boston shares their recipe on how to get a perfect Greek fried egg every time.
The secret is to use plenty of olive oil and then constantly baste the eggs with the hot oil until the egg was cooked perfectly.
The secret is to use plenty of olive oil and then constantly baste the eggs with the hot oil until the egg was cooked perfectly.
Serves: 2-4
Difficulty: Easy
Cooks in: 5 minutes
Difficulty: Easy
Cooks in: 5 minutes
Ingredients
- 1/2 cup olive oil
- 4 large eggs
- Salt and pepper, to taste
- Bread, for dipping
Cooking Instructions
Add olive oil to a large skillet. Set the heat to medium, and let the oil heat-up for a few minutes. When oil is hot, add the whole, cracked eggs one at a time.
Raise the heat to medium high and cook the eggs for a minute or two until the egg whites actually turn white. Turn the heat down to medium and using a spoon or small ladle, baste the eggs with the hot oil until the tops are cooked with the consistency you desire. If you like the yolk to remain a little runny, you’ll only need to baste the tops for a minute or two, for thoroughly cooked yolks, you’ll need to keep them in the pan a little longer.
Spoon the fried eggs onto each plate, sprinkle with salt and pepper, to taste, and make sure you serve it with plenty of fresh bread.
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Greek Food & Diet
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Thursday, 07 July 2016 07:00
Ginger Lemonade
This Ginger Lemonade is the perfect drink to keep you cool during those hot summer days!
Ingredients
Ingredients
- 1 piece (10 cm. or 70g) of ginger, peeled and chopped
- 1 cup (250 ml.) of lemon juice (about 3 to 4 lemons)
- 1/3 cup (80 ml.) of maple syrup
- 4 cups (1 liter) of water
- 2 lemons cut into slices for garnish
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Greek Food & Diet
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Thursday, 28 July 2016 07:00
Tahinosoupa - Tahini Soup
Traditional Greek Tahinosoupa is quick, simple, colorful, utterly delicious and of course, authentically vegan! Served hot or at room temperature, tahini soup is a light, wonderfully flavorful dish that’s just the thing for summer and it’s ready in 20 minutes – including prep!
Ingredients
Ingredients
- 6 cups of water
- 2 tsp salt
- 2/3 cup small pasta (Italian stars or Greek Misko peponi)
- 1/4 cup celery, grated (about 2 stalks)
- 1/4 cup scallions, sliced very thin (2-3)
- 1/3 cup grated carrots (1/2 medium carrot)
- 1/4 cup chopped parsley
- 1/3 cup tahini, mixed well
- 1/4 cup fresh squeezed lemon juice
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Greek Food & Diet
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Monday, 15 August 2016 07:00
Pickled Red Cabbage
Ingredients
- 1 red cabbage (sliced) – approximately 10 cups / 2 lb head
- 2 tablespoons salt
- 2 tbsp fennel seed
Brine Ingredients
- 4 cups white or apple cider vinegar
- 1 1/2 cup water and 1/2 cup white wine (OR) 2 cups water
- 3 tbsp date sugar OR 3 tbsps honey OR 1tbsp each brown/white sugar
- 2 cinnamon sticks
- 8 whole cloves
- 4 bay leaves
- 2 tbsp peppercorns
- 2 tbsp coriander
- 4 dried apricots (chopped)
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Greek Food & Diet
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Monday, 29 August 2016 07:00
The History Of Olive Oil In Ancient Greece
Olive oil is always present at the Greek table and nearly every dish Greek cooks prepare uses this highly prized oil.
According to legend, Athena, the Goddess of Wisdom, is responsible for giving Athens the olive tree as a gift. It is unclear in some of the re-telling of this story whether other parts of Ancient Greece already had the olive tree or not. However, the story shows that the olive tree was highly important to the people of Ancient Greece.
In the legend, Athena and Poseidon were in competition over who would have the new city-state named after them. Poseidon struck the ground with his staff and gave the Athenians the gift of flowing salt water. Athena struck the ground with her staff and it turned into an olive tree.
Since the olive tree provided wood, nourishment, and trade, she won. The olive tree became a symbol of peace because of this victory.
Even though Athena is credited with giving the Athenians the gift of the olive tree, it is really the Early Minoan Civilization on Crete who displays evidence of being the first to cultivate the olive tree in 3500 BC.
Over time, the Minoans on Crete perfected the process of cultivating the tree and it became an important part of their culinary tradition and also helped generate income through trade. They were the first to export olive oil to both Africa and the Middle East.
The Ancient Greeks understood that olive oil was highly nutritious. Therefore, top philosophers and physicians in the 7th century BC in Ancient Greece explored the use of olive oil as medicine. Hippocrates, for example, used it for various things when he was treating his patients. Nowadays, olive oil is used to help with digestive problems, skin conditions, coughs, sore throat, congestion, and other respiratory complaints.
It’s also considered a health cure and essential beauty aid. The oil is used to combat dry skin, control frizzy hair, and even soothe irritated skin. It even played an important part in the Olympic games by becoming a symbol of the games themselves and part of the award given to winners. The olive tree, therefore, was not only important in history, but it also is still highly important today.
To read this article in full, please visit: Greek Boston
To read this article in full, please visit: Greek Boston
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Greek Food & Diet
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Monday, 23 July 2018 07:00
Greek Fig Jam
Good news; figs are finally in season! Make this easy fig jam recipe, which will go great with nuts, blue cheese, and prosciutto.
Ingredients
- 1 kg ripped figs, peeled and chopped
- 500gr caster sugar
- Lemon juice of one lemon
- 1 glass of water
To read the directions, please visit: Greece By A Greek
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Greek Food & Diet
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Thursday, 22 October 2020 07:00
Delicious Pumpkin Soup
Pumpkin soup is a perfect warming dish to serve during autumn and winter. It cooks in no time, and it's a favorite for kids and adults alike. Add caramelized bacon and homemade croutons to take this recipe to a whole different tastiness level!
Serves: 4-6
Difficulty: Easy
Prep Time: 15 minutes
Cooks in: 30 minutes
Ingredients
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 1 clove of garlic, finely chopped
• 70 g butter
• 800 g pumpkin, yellow, peeled
• 1 tablespoon fresh thyme
• 1 liter of water
• 1 chicken bouillon cube
• the juice of 1 orange
Cooking Method
Heat the olive oil in a deep pot over medium heat, and sauté the onions for 2 minutes, until slightly golden. Add the garlic and sauté for 1 more minute.
Add 20 g of the butter, the pumpkin cut into 3-4 cm cubes and the thyme.
Sauté for 2-3 more minutes and add the water with the chicken bouillon cube. You can also add a stock cube if you have some in your pantry.
Bring to a boil and simmer – with the lid on – for 15 to 30 minutes until the pumpkin is tender.
When the pumpkin pieces are tender, add the rest of the butter, the orange juice, and beat the soup with a blending rod until the mixture is homogenized and smooth.
If it is too watery, boil for a few more minutes. If it is too thick, add a little more hot water.
Tip: Serve the soup with heavy cream, fresh thyme, caramelized bacon, and homemade croutons.
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Greek Food & Diet
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Monday, 09 March 2020 07:00
Patates Fournou - Greek Roasted Potatoes With Lemon & Garlic
Traditionally cooked with meat, these potatoes are a classic Greek dish. Crunchy on the outside and soft on the inside, Greek-style, roasted potatoes are hard to resist. Elena Paravantes from Olive Tomato shares her mother’s recipe, which adds two special ingredients.
Serves: 6
Difficulty: Easy
Difficulty: Easy
Prep Time: 35 minutes
Cooks in: 45 minutes
Cooks in: 45 minutes
Ingredients
- 2 pounds potatoes cut in small wedges (if long cut wedges in half)
- ½ cup olive oil
- 2-3 teaspoons dry oregano
- 1-2 tablespoons lemon juice
- 3 cloves
- 3 allspice
- 2 garlic cloves quartered
- ½ teaspoon salt
- freshly ground pepper
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Greek Food & Diet
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Tuesday, 29 November 2016 07:00
Traditional Greek Galaktoboureko - Greek Custard Pie With Syrup
Galaktoboureko is a traditional Greek dessert made with layers of golden brown crispy phyllo, sprinkled with melted butter, filled with the most creamy custard and bathed in scented syrup. This is a very easy to follow Galaktoboureko recipe for you to recreate this traditional sweet delight from scratch.
Based Ingredients
- 400-450g phyllo pastry (14 ounces/ 9-10 sheets)
- 230g butter (8 ounces)
For the Custard
- 170g semolina (6 ounces)
- 250g sugar (9 ounces)
- 500g milk (18 ounces)
- 4 eggs (separated into whites and yolks)
- a knob of butter
- 2 tsps vanilla extract
- 500g single cream (18 ounces)
For the Syrup
- 450g water (16 ounces)
- 800 sugar (28 ounces)
- 2 tbsps honey
- zest of 1 lemon
- a cinnamon stick (optional)
To read this recipe in full, please visit: My Greek Dish
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Greek Food & Diet
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