A couple of years ago, I had the opportunity to taste spaghetti pasta that was made with Zea flour and enjoyed it very much. I had never heard of this grain before and so I did some research and discovered it is a grain that has ancient roots, and is making a come back in
A No Knead Bread With Zea Flour Read More »
The Wine And Garlic Steamed Mussels are truly to die for! And if you end up at The Port (Το Λιμανι), a “small plates” seafood restaurant in Lavrio, you’ll definitely want to order these tasty mussels. The problem is, there are also so many other yummy things on their menu, you might be tempted to
The Port – Small Plates Seafood Restaurant, Lavrio Read More »
Personally, I’m not impressed with the idea of PDO (Protected Designation of Origin) laws – for example, its not legal in some parts of the world to call a feta style cheese made outside of Greece, “Feta Cheese.” The fact is, that style of cheese has been made for centuries outside of the present borders
Can I Still Call Them Soda Farls? Read More »
In no way do I consider myself an expert or even very knowledgeable on cheesemaking, I have been making cheeses for about 10 years. Although it’s on my to-do list, I’ve never, for example, made a hard or semi-hard cheese that requires a press. On the other hand, I’ve made lots of Greek feta style
The Art Of Natural Cheesemaking – Book Review Read More »
As some of you may know, at the end of November, we spent a weekend up in Exarchos, Central Greece, to help with the olive harvest – olives that were to be pressed into olive oil. We were not there for the entire harvesting – but even the hours we did spend were hard work;
We Have Awesome Extra Virgin Olive Oil! Read More »
The above photo was used on my post about making Bulgarian Yogurt. The reason is because I don’t have too many photos of the yogurts I have made, although I have a few that show some different steps in the process. However, this photo was taken when I successfully made yogurt from UHT treated milk
Yes, You CAN Make Yogurt From UHT Treated Milk Read More »
Years ago, I wondered if I could make yogurt myself, and save some money on grocery store purchased yogurt – at the time, my youngest son David was really enjoying yogurt mixed with a bit of honey and frozen blueberries. My first attempt was a fabulous success, and we really enjoyed our homemade product. Several
Make Genuine Bulgarian Yogurt Read More »
Last week, I decided I wanted to deal with the recent urge to do some home cheesemaking again after an approximately 4 year hiatus. While I do not have all my cheesemaking supplies and sometimes necessary ingredients for creating additional flavour (lipase specifically), I finally was able to source calcium chloride as well as rennet
A Feta Cheese Failure (But Making The Best Of It) Read More »
As I wrote the other day, we were in Exarchos to help with harvesting olives that are going to be pressed into olive oil. On Sunday, it was raining in the morning so a decision was made to cancel that day’s planned work. So, after it stopped raining, I decided to head over to my
Preparing Table Olives Read More »
On my third visit to the local garden centre, ΚΟΚΟΦΟΙΝΙΚΑΣ, Yannis recommended I try to grow some vegetable native to Crete. At the time, I couldn’t remember the name of it, and I had no clue what to expect after planting it. So I bought four. Now, I wish I had purchased at least four
In The Garden: Stamnagathi – A Greek Cretan Superfood? Read More »