Describing Kea's winter produce in my previous post, I left out the most important of all delicacies: horta, wild leafy greens. Greeks started to forage for horta because they had little else to eat.
In a large, deep skillet, heat the oil and sauté the leeks and green garlic, if using, for 5 to 8 minutes, or until the leeks are soft.
In a large, deep skillet or a Dutch oven, heat the oil over medium-high heat and sauté the meat in batches, turning often, until golden...
Wearing gloves blanch the nettles in 1 1/2 quarts boiling water for about 3 minutes, or until well wilted. Remove with tongs or with..
YES, we celebrated and dared to have a good time, despite the mounting fiscal problems of our country and the doom scenarios hovering over Greece’s economy...
Adapted from the traditional English recipe. I often add some julienned tangerine, orange and kumquat peels together with the sliced lemon and Seville orange.
Place flours, yeast and spices in the bowl of a standing mixer and toss with a spatula. Make a well in the center and pour in the orange juice, the milk and the olive oil.
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr