Artichoke Risotto

Words cannot express just how good this dish is. Seriously… After disembowelling and braising a truckload of fresh artichokes, this dish is the reward for all the hard work. The rice is creamy and bursting with luscious spring artichoke flavour. This dish is dependant entirely on the braising liquid from your previously prepared artichokes  so make… continue reading

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A little help

In a previous post I commented on how I was trying to create ways to help the people in my community. This post is in that same line of thinking. A few weeks ago I received an email from Alexandra, she had viewed my profile on this blog and left me a comment informing me… continue reading

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How to Dispatch a Mountain of Artichokes

Spring is definitely here. And after the appearance of the first strawberries, it is never long until tables are piled high with fresh artichokes varying in size and colour. This week I just happened to come home with about 20 of them. The obvious question is, what do you do with a suitcase full of… continue reading

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Distracted

Some may have noticed my absence from my usual culinary activity and creativity. Truth be told, I suffer from the common male difficulty with multi-tasking. You see when my creative eyes are fixed on one thing, inadvertently there is a huge shadow on everything else. Let me explain the situation. Some months ago I began… continue reading

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whirlwind

The yearly birthday shrimp As I look back over the past couple of weeks I now understand why I haven’t had the desire to be industrious in the kitchen. The tendrils of work seem to have slowly crept in and squeezed any culinary creativity out of me. So today I will give you a photo… continue reading

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Strawberry Shortcake

I think that the best way to celebrate the first strawberries of the season is with an authentic shortcake and cream. The strawberries here in Greece are not the large, wooden flavoured ones that you get in the nice little green baskets. No, these ones are the smaller, delicate ones that are bursting with aroma… continue reading

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Cabernet Braised Oxtail

“Your cooking what?” Those were the words that greeted me when I announced to my family my wonderful find. “But…But…I stammered I couldn’t resist, the butcher only had one left.” Rolling her eyes my wife simply stated that I was a sucker and nobody in their right mind would pay eight euros a kilo for… continue reading

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Carrot and Orange Salad

Great as a stand-alone tapas, or as a killer side dish to complement your heavy wintertime meals. This somewhat odd combination is as simple as it gets and is bursting with lively flavours that leave you coming back for more. There is a one month sweet spot during the winter when blood oranges reach their… continue reading

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Cauliflower Tapas

If you are in need of a sleeper side dish this one’s for you. Unassuming, this Spanish-inspired tapas is really tasty and simple to make. I cooked this for a party I had over the weekend and it was the surprise hit. What you need: 1 head of cauliflower cut into small florets 3 potatoes… continue reading

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Rabbit Stifado

This dish when mentioned in certain circles has an almost mythical aura about it. Usually served in cozy mountain tavernas with dramatic views. Rabbit stifado is truly worthy of the hype, and for the squeamish among us, worth braving the fear factor. I must confess, I dubbed this “chicken stifado” so that the dish could… continue reading

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