Greek Fried Eggs with Potatoes and Feta

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Photography: © Tassos Antoniou

Eggs: so tasty and such a great source of protein, and yet, so easy to treat them like nothing. Egg recipes are considered one’s entry to the magnificent world of cooking. You fry them, boil them, mix them with vegetables – or, best case scenario with potatoes and sausage – to make an omelette. I’ll give you my opinion in two words: SO BASIC.  

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Greek Salad Recipe, Sifnos Style

It’s definitely the most Google’d salad from greek cuisine! Super fresh, hearty, colourful, packed with flavour, you’re definitely gonna love this Greek salad recipe. Let me just say that the original version does not include lettuce or any kind of dressing. Greek salad is best enjoyed during the summer when all veg (tomato, cucumber) are in season, juicy and all. Now, the most important ingredient is feta cheese. The real deal should be firm, not too salty, with rich taste and easily chewed.

My recipe is another take on the classic Greek and it carries along a fresh Aegean breeze in my memory, as I first tasted it in Sifnos island last summer. Sifnos is a less known Greek destination, very close to Piraeus port and Milos, which makes it ideal for a cruise or a boat getaway during the weekend. Wanna know the best part? Sifnos is considered the food capital of Greece, as the father of modern Greek cuisine Nikolaos Tselementes was born and raised on the island. No wonder why I loved everything about this heavenly place, including this Greek salad with mizithra cheese. Mizithra is a Greek hard cheese, but in Sifnos the locals produce their very own soft version. Its texture makes it ideal for dips, spreads and salads – obviously. Did I mention it merely takes 15 minutes to make your very own Greek salad at home? Please, DO try this at home, folks and let me know how it worked out for you!

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