Yesterday was a wonderful day of snow in London! The snow brought joy to many of us, and for  while, it made us forget all about the challenges of the past year. On such days, we absolutely love eating foods that bring us comfort. So this week we’ve got a hearty salad for you. We also love the colours in this salad, which is always a plus when preparing dinner!

We roasted a small cabbage with apple, and paired it with lentils and fresh seasonal greens. We’ve also used our favourite ingredients, grape molasses, aged balsamic and Corinth raisins. These add a hint of sweetness and depth to the roasted cabbage/apple combination and pair perfectly with our buttery brown lentils. Our lentils come from organic farms in northern Greece and are perfect for hearty soups or filling salads!

This dish is great for dinner or lunch as is, but also makes for the ideal side dish to accompany roast pork, white fish or a garlicky, roasted cauliflower.

Serves 2 for lunch

1 small red cabbage
1 green apple
a small handful of Corinth raisins
2 tbsp olive oil
2 tbsp grape molasses
1 tbsp aged balsamic
2 springs of rosemary
50g lentils
1.5-2 cups seasonal greens
salt, pepper (to taste)

Preheat the oven at 200C.

Cut the cabbage and apple in wedges.
Place them in a single layer in a roasting pan. Scatter the raisins all around.
Drizzle with the olive oil, grape molasses and add 2-3 tablespoons of water.
Add the rosemary and season with salt and pepper.

Roast for 30-40min, carefully turning over the cabbage and apple after 20 minutes. Remove the rosemary and let it cool down for a bit.

In the meantime, place the lentils in a medium-sized pot with water and boil for 20 minutes until tender. Drain and set aside.

Finely chop your greens.

Toss everything together, cabbage and apple, lentils, greens, using the juices of the pan as your dressing. Serve with more vinegar, grape molasses and olive oil, if desired.


With January in full swing and most of us staying at home, there’s always the need for some culinary inspiration. This week’s recipe is quite simple, and makes for a perfect lunch. Add these lovely roasted peppers to it, and you’re in for a treat.

As you may know, in Greece food revolves around two main flavours: lemon and tomatoes. We love them both, equally. But this week we went for the latter. However, during the long winter months tomatoes are scarce, more expensive and trust us, they taste nothing like the ones you find in the summer. So we go for our organic passata. Tomatoes are picked during the summer when they are at their best and then turned into our aromatic tomato passata without any seeds or peels. Using nothing but tomatoes and no added salt it is as close to the flavours of nature as you would expect.

Now, when you slowly cook brown rice in this tomato passata, the result is a nutritious, delicious meal! With the addition of olives, sun-dried tomatoes and artichokes, of course.

Serves 2

2 tbsp olive oil
100g brown rice
450g passata
250ml water
½ tub of olives (we used a selection of Kalamata plain and unripe olives)
5-6 sun-dried tomatoes
½ jar artichoke hearts, drained

Pour the olive oil in a medium-sized pot and over medium-low heat. Once hot add the rice and stir, so that each grain is coated with the oil. Season with salt.

Add the passata and water. Turn up the heat and bring to a boil. Lower the heat and let the rice cook until tender, for approximately 40min.

Once the rice is cooked, add the olives, sun-dried tomatoes and artichokes and let the flavours blend for another 5 minutes. Serve hot or at room temperature with plenty of feta cheese.


Welcome to 2021! We hope you all had a peaceful end of the year and are somewhat ready for the challenges and fun times ahead. During these first weeks of the year many of us reflect on the year past and make plans for the future. Food, of course, is always part of our new year’s resolutions. No matter what these are (eat more vegetables!), this week we have a simple, fun recipe for you. We are kicking off 2021 with a very unique pesto-like dish.

The inspiration for this dish came to us when faced with plenty of wilted greens in the fridge. Usually we go for pesto, but alas, there were no nuts at hand. But there’s always dakos around, so we figured, why not give this a try?

The result is magnificent! With a much more intense and robust in flavour than your classic pesto, this recipe is perfect to accompany all sorts of vegetables, from roasted carrots to boiled broccoli. Or you know, just eat it straight from the jar.

Makes 1 jar
2 cups of greens (we used spinach and parsley)
½ cup olive oil, plus more if needed – depending how thick they want it
50g dakos carob rusks
1 tbsp 17C lemon oil
2 tbsp white balsamic vinegar
salt

In a food processor or pestle and mortar blitz together the rusks until they resemble like little rocks. Add the greens, olive oil, lemon oil and vinegar and blitz everything together, until you get a pesto-like texture. Taste, season with salt, adding more olive oil or vinegar if needed.

Serve with more dakos rusks!