Leftovers can be the best and the worst part of a festive meal. Yes, let’s be honest, after a couple of days of luscious Christmas food, returning home to reheated turkey or mash doesn’t sound very appealing. But if Christmas is the time of the year to be merry and bright, then the days after Christmas are there to get us ready for the New Year.

This week is for us to reflect on the year ending and the new one beginning. And of course to sort out all the leftovers from the last few days. We’re here to inspire you for both.

Below is a recipe for leftover potatoes. But not only that. It is also something to inspire you to be different in the new year. To not waste food. To treat leftovers with care and see them transform. To begin 2017 with a new, no-waste philosophy.

But we wouldn’t want you to eat dry old potatoes. We want you to turn these potatoes into a new dish. To not waste anything and at the same time enjoy the food that you create. For this recipe you can use any potatoes you’ve got. Roasted, boiled, already mashed. Take them out of the fridge, gather the few ingredients listed below and get ready to be amazed.

We will use truffle butter to transform humble leftovers into yet another festive dish. With real truffle pieces inside, this butter is so aromatic that only a couple of teaspoons work wonders.

Truffle Butter Potato Croquettes
(For 2-3 people)

350g potatoes, mashed
3 eggs
30g of truffle butter, melted under gentle heat
30g flour
Salt and pepper to taste
A cup of breadcrumbs
Extra virgin olive oil for frying

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Christmas is the time of the year when families and friends come together around the table. Back in the day things were simpler. There was meat, potatoes, vegetables, maybe stuffing.

Today things are a bit more complicated. People love different things. People hate different things. People have food prohibitions they bring to the table. Each guest may need something different.

Yes, cooking for different people can be tricky. But we’re here to help you with that. Choose easy dishes that will satisfy everyone. And maybe bring to the table some of your own food memories.

In Greece stuffing is made traditionally with mince meat, turkey liver and rice, amongst other things. This Christmas however we opt for a vegan version. A simple, delicious recipe with the aroma of tradition. Minus the meat and liver that is. Try it and you will see your vegan and non vegan guests with full bellies.

In the recipe which follows, the measurements are indicative. You can add or substitute according to your taste. Add more nuts, more raisins, chestnuts. Or remove anything you don’t like. It’s up to you. It is Christmas after all.

This quantity is for stuffing one medium turkey.

A few gulps of olive oil
200g rice
50g raw pistachios
50g walnuts
40g raisins
20 chestnuts
1 small stick of cinnamon
5 cloves
6 tablespoons of olive oil
1lt of vegetable stock
salt and black pepper to taste
½ bunch of parsley, leaves only (use the stalks for stock), chopped

In a large casserole over medium heat pour the olive oil. Add the rice, nuts, raisins and stir until the rice is translucent. Pour the stock and stir. Season with salt and black pepper. Bring to the boil and then reduce the heat and let it simmer until the rice is cooked but not cooked through. Add the cinnamon, cloves, chestnuts, fresh parsley and stir.

Stuff the turkey or continue cooking in the hob until all liquid is absorbed and rice is cooked through, adding more stock if needed. Remove the cinnamon stick and serve. Merry Christmas!


Christmas is just around the corner and here at Oliveology we are getting ready for the day. Very interesting cheeses have arrived from artisan cheesemakers from all over Greece. They are made mostly with sheep’s and goats’ milk. Soft white galomyzithra from Crete, Ash Cheese and St. Isidore from the island of Naxos, matured feta cheese from Attica, these are just some of the options. Of course you can use them in cooking, preparing delicious festive recipes. But there is no better way to enjoy such excellent cheeses than on a cheese platter.

And what better to accompany them than a home made chutney. This one is easy to make, as it doesn’t require much chopping or preparation. Gather your favourite spices and get cooking. We are using of course our succulent dried figs. Carefully hand-picked and selected for top quality, they are dried naturally under the Greek sun, with no additives or preservatives. The figs are harvested from the fertile Messinia region in the Peloponnese, which is famous for its high quality figs. Together with our aged balsamic vinegar and grape molasses, this chutney is both sweet and vibrant.

Just one bag of our figs makes a jar of chutney!

You will need:

1tsp coriander seeds
1tbs ginger, peeled and finely sliced
1tsp extra virgin olive oil
1 bag (250g) coarsely chopped dried figs
160ml balsamic vinegar
70ml grape molasses
200ml water
Salt and pepper

Preparation

In a saucepan add the olive oil and in medium heat stir in the ginger and coriander, until fragrant. Add the dried figs, vinegar, grape molasses and water. Season with salt and pepper and bring to the boil. Reduce the heat and let your chutney simmer. Add more water if needed until the figs are soft and the liquid is thick and glossy. Let cool and place in sterilised jars. Enjoy with your cheese platter or offer it as a delicious edible gift.


Melomakarona is one of the most popular treats throughout Greece during the festive season.Their intense homely smell makes every house smell like Christmas! This is an easy, healthy and easy recipe based on olive oil and honey.

Makes: 20-25 cookies

½ cup olive oil (175ml)
½ cup brown sugar (100g)
½ cup freshly squeezed orange juice (120ml)
1 tbs orange zest
1 tsp baking powder
1 tsp soda

2 tbs brandy
4 cups flour (about 450g)
1 cup (120g) chopped walnuts
(½ for the mix ½ for topping)
2 tbs cinnamon (½ for the mix ½ for topping)
½ tsp powder clove (½ for the mix ½ for topping)

For the syrup:
1 cup honey
1 cup brown sugar
1 cup of water

This is a traditional Christmas cookie recipe. You will find it in every home in Greece at Christmas time.

Mix the flour, baking powder in to a bowl. Mix baking soda into the orange juice. Mix the oil, sugar, orange juice, brandy and orange zest and pour gradually into the flour mixture. Mix all the ingredients gently, without kneading to create a soft dough. Add cinnamon and clove in the mixture.

Make the dough into little cookie balls. Remember that these will rise so keep them small. Put the cookies into a tray covered with greaseproof paper. Bake for about 30 minutes until golden brown.

Meanwhile make the syrup. Put the honey, sugar and water into a large pot. Bring to boil and simmer for 5 minutes skimming off the froth. Let it cool down a little bit. Take the cookies out of the oven and put them in a large plate. Pour the syrup immediately over them while they are still hot. When all the syrup is absorbed turn them over. Repeat the same procedure a few times until almost all of the syrup is absorbed.

For the topping mix cinnamon, clove and chopped walnuts and sprinkle over the top of the cookies. Let them cool down and store them away. They usually taste better a few days later and as they age. They can last up to 3 weeks.