Manouri is one of our favourite cheeses. Why you ask. Well, its flavour is magnificent, with sheep’s and goats’ milk balancing the tanginess and smoothness. Texture wise, this semi-hard white cheese manages to exist perfectly between creaminess and firmness. More than this, when grilled, this balance transforms into a more intense play between a near-crispy exterior and a smooth interior. You know, almost anything grilled is better.

So this week we decided to get our griddle pan out of the cupboard and grill everything for this dish. First things first though. Manouri pairs perfectly with both salty flavours and sweet. Another balance we love. In this recipe we went for sweet, pairing it with summer fruit and chestnut honey. This interesting combination of ingredients makes this dish ideal for either a starter or a dessert. Yes, another perfect balance, don’t you think? I’m telling you, manouri has that quality. But just between you and I, this dish is actually perfect for a summer dinner. Don’t ask me why, just give it a try and you will see. Somehow it makes you feel full, body and soul.

For 2 people you will need

2 thick slices of manouri cheese (approx. 5cm each)
4 tbsp of olive oil
2 apricots
1 peach
1 nectarine
1 red chilli, finely chopped
a few springs of mint, finely chopped
2 tbsp chestnut honey
black pepper

Place your griddle pan over medium-high heat and let it heat up. Gently rub the olive oil around the manouri.

Cut the apricots in half, the peach and nectarine in quarters, removing –and discarding – the pits. Rub the rest of the olive oil on your fruit.

Place the manouri and the fruit on your griddle pan. Cook for 2 minutes on each side.

Put the cheese and fruit on a plate. Sprinkle the chilli, springs of mint. Crack some black pepper and drizzle with honey.

Let us know if you prefer this for a starter, dessert or as a main!


Yes, we’re cooking again with spinach this week! Did you make our spinach and rice stew last week? This week we felt it’s time we did something less traditional. Recipe books call these little thingies that we are making this week gnocchi or dumplings. We are not sure which word we prefer, but they do look like golf balls, hence the name on the title.

We are using fresh spinach from the market and our two favourite cheeses. Manouri, a creamy semi-hard white cheese and kefalotyri, a more piquant yellow cheese. Both are made from goats’ and sheep’s milk, from two small producers in Greece. We love them both equally. Manouri adds silkiness to the balls and kefalotyri adds the necessary saltiness.

For two people you will need:

400g of spinach (leaves only)
100g manouri cheese, grated
50g kefalotyri cheese, grated
2 egg yolks
60g all-purpose flour
black pepper
Extra virgin olive oil (to serve)

Blanch the spinach in boiling water for 3 minutes. Drain, running the leaves under cold water. Squeeze the spinach with your hands, so that all the water is removed. You should be left with a couple of handfuls of spinach. Finely chop. Squeeze again to remove any excess water.

Place your spinach in a large bowl. Add the manouri cheese and the kefalotyri. Using a fork mix all ingredients together. In a separate bowl break the egg yolks. Add them to the spinach-cheese mixture and stir well. Slowly add the flour. You should have a slightly sticky dough. Add black pepper to taste.

Place it in the fridge for an hour. It will become firmer.

In the meantime, set up for cooking: Place a large pot with salted water over medium high heat and bring to the boil.

Once the dough is cold and firm, using your hands shape round balls. In batches, drop them in the boiling water but be careful not to overcroud the pot. The balls will rise to the surface. Once they do, let them swirl there for 3 minutes. Using a slotted spoon remove from the pot.

Serve warm, with extra virgin olive oil and more black pepper.