Comments for Aglaia's Table οn Kea Cyclades

Comment on Baked Giant Beans with Garlic and Dill (Gigantes Skordati) by Susanne Currivan

Susanne Currivan — Fri, 06 Mar 2026 12:24:48 +0000

I just found this recipe a few weeks ago and I’m making it for the 3rd time today. This is delicious, healthful, and easy. Many thanks!

Comment on Kea Artisanal by Easy Spanakopita Recipe - Greek Spinach and Feta Pie

Easy Spanakopita Recipe - Greek Spinach and Feta Pie — Fri, 27 Feb 2026 19:43:36 +0000

[…] even for people who roll phyllo for the first time, as we found using it with our participants on Kea Artisanal, where everybody learns the technique and rolls an almost perfect sheet. You can double the recipe […]

Comment on Kea Artisanal by Agrotourism, Food Tourism, and Greece: Perfect Together - Greek Liquid Gold

Agrotourism, Food Tourism, and Greece: Perfect Together - Greek Liquid Gold — Wed, 14 Jan 2026 08:49:50 +0000

[…] tourists might want to visit. Her site currently features a section on travels, another about cooking classes and more on Kea, and links to pages about her books on such topics as Cooking and Culture at the Crossroads […]

Comment on Marinated Sardines, Anchovies or Mackerel Fillets by Gary

Gary — Wed, 31 Dec 2025 11:25:04 +0000

Love the recipe. I regularly get fresh frozen sardines from Lidl. Head on guts in ! As close as l can get to fresh caught and are healthy and delicious

Comment on Pumpkin or Squash Preserves (kolokytha rossoli) by Sandy Pyle

Sandy Pyle — Mon, 22 Dec 2025 02:18:25 +0000

I want to go with the canning option – do I fill the jars with the pumpkin and then add syrup, or just fill the jars with pumpkin and can them without any syrup?

Comment on Pickled Huevos Haminados (slow-cooked Eggs in Onion Skins) by kodokhoki889

kodokhoki889 — Fri, 05 Dec 2025 05:41:06 +0000

looks so delicious. try this one for healthy body.

Comment on Red Rice Risotto with Leeks, Mushrooms, Fresh Fava, and Cilantro by aglaia

aglaia — Sun, 19 Oct 2025 17:32:50 +0000

In reply to Eva Ballering. THANKS for your good words. Not all kinds of rice need the same time to cook, also various people prefer their rice al dente like my husband. Add a bit of water and cook 3-4 minutes more. I half cover the pot puting a wooden spoon under the cover

Comment on Red Rice Risotto with Leeks, Mushrooms, Fresh Fava, and Cilantro by Eva Ballering

Eva Ballering — Sun, 19 Oct 2025 15:43:24 +0000

We have loved every recipe that we tried and even bought your books, but I can’t figure out the cooking time/liquid. Is the lid supposed to be on while it simmers? Our rice was still uncooked at 35 minutes and we had to add more water.

Comment on Chicken Kleftiko with Vegetables Wrapped in Parchment Paper by steers menus

steers menus — Tue, 02 Sep 2025 12:08:53 +0000

The Steers menus in South Africa are all about flame-grilled flavor, quality meals, and great variety. From their famous juicy burgers and cheesy chips to ribs, chicken meals, and plant-based options, Steers makes sure there’s something for everyone. The menu also includes breakfasts, desserts, and refreshing drinks, giving customers plenty of choice whether they want a quick bite or a full meal. Known for bold taste and generous portions, Steers has become a go-to spot for people craving real, hearty fast food. https://steersmenus.co.za/

Comment on The Original 19c. Pasticcio from Syros by Erik De keersmaecker

Erik De keersmaecker — Wed, 27 Aug 2025 06:34:43 +0000

Hi, artokreas is an originally Greek word for a meat pie without a crust on top, and it was taken over in Latin, and began at some time to be served with a crust top like today’s pies. I found a mention of it in a mid-12th century charted for a Flemish abbey where the benefactor promises the monks on the day of his death for tne next 30 years ‘wine, good quality fishes and an artokreas’.