The salty, briny flavor of feta goes surprisingly well with honey, a combination that contemporary Greek chefs have been experimenting with for about the last decade. This recipe is a variation on several cheese-based specialties that are traditional Greek mezedes. One of those specialties is saganaki, its most common iteration the pan-fried cheese that is a traditional and popular Greek dish; the other is baked cheese, either crumbled and baked in a small pan, or wrapped in parchment paper or phyllo, sometimes seasoned with herbs, spices, or vegetables. Melting cheese, wrapped in phyllo or not and regardless of the additions,…
Author: chefalice
During the height of the first financial crisis in Greece, Greeks used to say, not altogether in jest, that “at least we have olives.” Olives, one of nature’s greatest superfoods, have always been an integral part of the Greek table. Ironically, with the exception of breads and sauces to which olives might be added, there are very few traditional Greek recipes calling for olives. Mostly, olives are just there, ever present on the table during every meal of the day. They are also the country’s number one agricultural export. This recipe is one of the few in which olives are…
This is our healthy version of a fried breakfast. Rather than frying, the bacon is grilled, the bread is baked and the egg is poached, then all are combined in a salad. A delicious way to start the day that doesn’t leave you feeling too full or guilty.
The Scotch egg in most pubs and supermarkets is a sad affair. Ours, though, is a proper Scotch egg, made with a free-range organic egg, the yolk just set, wrapped in a generous sausage meat coat. It makes a great snack or starter to share. Delicious with piccalilli as well as salad cream.
If you’ve ever been on a double date with your friend where you were scheming to break up the other couple, you’ll know these chicken wings will come in handy. That is, as long as the couple aren’t related and one of them eats like a weasel!
This snack is visually great and tastes as good as it looks. The crisp golden mozzarella sticks are served alongside a mouth-watering sauce and make a fantastic light lunch or starter.
I have been making ‘gnocchi Verdi’ for many years. It is an immensely satisfying simple dish to make and a perfect starter for almost any Italian main course. The bonus is that it can also be used as a light main course too!