Peter Paxinos shares his recipe for the highly-revered Ithacan sweet – Rizo-Rovani. This recipe requires time and... morePeter Paxinos shares his recipe for the highly-revered Ithacan sweet – Rizo-Rovani. This recipe requires time and patience – but if you have both, you will be amply rewarded by the heady aroma and flavour of the spices; the toffee-like crust; and the gel...
A delicious, Greek, spring dish of artichokes and broad beans that you can serve with feta cheese or a generous dollop of... moreA delicious, Greek, spring dish of artichokes and broad beans that you can serve with feta cheese or a generous dollop of Greek yoghurt.
Eleni’s Sheftalies are made with cinnamon-spiced pork mince; a generous amount of fresh parsley; brown onions; dried mint... moreEleni’s Sheftalies are made with cinnamon-spiced pork mince; a generous amount of fresh parsley; brown onions; dried mint and seasoning, and then wrapped well in caul fat, before being barbecued over hot charcoals. The fat in the caul fat renders out, mak...
KO’s Yiouvarlakia is a wholesome, hearty soup of herb-loaded meatballs and rice. The soup can be enjoyed as is, or with an... moreKO’s Yiouvarlakia is a wholesome, hearty soup of herb-loaded meatballs and rice. The soup can be enjoyed as is, or with an avgolemono (egg-lemon) wash, for an added frothy-zing!
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