We are so excited for Christmas this year! After what felt like a very long year, we are happy to be able to prepare once again our favourite dishes. In Greece there are many Christmas traditions (such as the melomakarona and kourabie Christmas cookies), but when it comes to main courses and sides, there are endless variations. Stuffing is often found at our Christmas table. Traditionally, stuffing in Greece is made with rice, but we love experimenting, so check out our other stuffing recipes.

This year we are using brown rice for our stuffing. This organic, whole-grain rice comes from Grevena in the northern part of Greece. It is high in fibre and nutrients and has a wonderful, nutty taste that pairs perfectly with the walnuts we are using in this recipe. So come by Borough Market, gather all your ingredients and let’s get cooking for Christmas!

Serves 6

3 leeks
6 tbsp olive oil
small bunch of celery leaves
3 tbsp grape molasses (plus more for serving)
300g brown rice
1 lt vegetable stock
50g Corinth raisins
50g walnuts (plus more for serving)
100g chestnuts
½ tsp cinnamon or other spices such as nutmeg, cardamom etc.
salt and pepper (to taste)

Finely slice the leeks.

In a large pot place the olive oil and the leeks and cook over medium heat until transluscnet but not caramelised. Add the grape molasses.

Finely chop the celery leaves and add them to your pot. Cook for a few more minutes, until the leaves are soft.

Add the rice, vegetable stock, raisins, walnuts and spices. Season with salt and pepper and cook for 30-40min, or until the rice is cooked. Add the chestnuts, adjust for seasonings and cook for 5 more minutes.

Transfer to a serving dish, scatter more walnuts and drizzle with grape molasses. Serve hot.


As you know, trahana is one of our favourite winter foods. It makes for a hearty, nutritious soup with spiced peppers, can become a luxurious dish with the addition of truffles, or a very unique breakfast with olive oil, cheese & honey. You can also use it to make a creamy soup, or add to your stews for texture.

What it is? It is a mixture of fermented milk and wheat, with a slightly tangy flavour and a very comforting smell! A classic in Greek cuisine.

So this week, as we are preparing for our Winter Rural Feast in December, plan wine tastings for the months ahead and many other culinary experiences for you all (check this space!), we couldn’t but make a nutritious breakfast.

This week we’ve cooked trahana in milk (you can use hazelnut milk or any other milk of your choice), and added our absolute favourite: smooth hazelnut butter! Made purely from organic, raw hazelnuts, with no added salt or any preservatives, it is the ideal way to get all the nutrients from nuts. Add some honey and you’ve got yourselves a breakfast that can get you through any challenging winter day!

Serves 1

75g trahana
250g milk of your choice
1 tsp hazelnut butter
1 tsp raw hazelnuts, roughly chopped
1-2 dried figs, roughly chopped
1 tsp honey, plus more for serving

In a small pot add the trahana and your milk. Over medium heat bring it to a simmer, then lower the heat to its lowest setting. Let it cook, stirring often (otherwise it will stick to the bottom of the pot), for 15- 20 minutes, until trahana is soft and you have a porridge-like texture. You may need to add a bit more milk to loosen it up.

Add the hazelnut butter and honey and give it a swirl. Top with the chopped hazelnuts and dried figs and more honey if desired.


A few years ago, in the beginning of my time in London, I went through what many now Londoners might have experienced: A rough day where I was overworked, exhausted, and a bit hopeless in this big city that I then struggled to call home. If any of you have experienced such a day, then you will relate more with this week’s recipe.

What does one do on such a day? I will share with you what I did. I took a day off work, walked to the nearby market and, feeling slightly guilty and slightly excited I walked around. I had already had breakfast, but decided that breakfast food was what I needed. I bought all the ingredients I needed and in less than an hour, my tiny flat was filled with comforting smells, and I was sitting on the couch having my second breakfast, a wholesome bowl of a very unique ‘porridge’.

So today, we have a very comforting breakfast recipe for you. One that I go to whenever I find myself overworked, or in gloomy autumn mornings. This recipe takes only a bit of time. And love. And it gives back love.

We are using sour trahana, a very unique Greek ingredient.  It is made with fermented milk and wheat. With its slightly tangy flavour and comforting smell, it makes a very unique ‘Greek porridge’. Here, we’ve got inspiration from our olive oil porridge and added some graviera cheese, olive oil and of course a drizzle of honey. Trust us, it works! Top it up with some seasonal fresh fruit and nuts! This recipe is for one, but it scales easily.

Serves 1

75 gr trahana (sour)
250g milk (plus more if needed)
25 g graviera cheese
1 tsp olive oil
1 tsp honey (plus more, for serving)
fresh or dried fruit, and nuts (for serving)

In a small pot add the trahana and your milk. Over medium heat bring it to a simmer, then lower the heat to its lowest setting. Let it cook, stirring often (otherwise it will stick to the bottom of the pot), for 15- 20 minutes, until trahana is soft and you have a porridge-like texture. You may need to add a bit more milk to loosen it up.

Grate the graviera cheese and add it to the pot, along with the olive oil and honey. Stir everything together until the cheese melts, for a minute or so.

Serve with fresh or dried fruit, nuts and more honey if desired.


Skordalia is a traditional Greek dip, made with raw garlic, “skordo” as is its name in Greek. It is eaten every year on the 25th of March, the Greek Independence Day, alongside battered fried cod. It is also a classic dish found on every taverna. It accompanies boiled beetroot or green beans, fried zucchini or aubergine.

The classic recipe calls for olive oil, vinegar and either stale bread soaked in water or boiled potato. Sometimes nuts are also added. There are of course many variations and each household has its own loved version of the dish.

As spring is coming to an end, young garlic is all around us. So this week we’re making skordalia, but with a few twists. This is a recipe adapted from a 1989 calendar with traditional Greek recipes and comes from mainland Greece. We are adding fresh spinach, which gives a wonderful green colour, and almond butter, for a nutty take on the classic dish. Our smooth almond butter is made purely from organic, raw almonds, with no added salt or any preservatives. It is the ideal way to get all the nutrients from nuts! Feel free to use whatever type of garlic you prefer; wild garlic leaves would also work great here.

We are using our favourite Ergani olive oil, which has a robust, rich flavour and our white wine vinegar for that gentle kick.

Serves 6

100g stale bread (we used white sourdough)
100g spinach leaves (1 cup)
100g almond butterraw almonds or other nuts
2 cloves of garlic
130g olive oil
2 tbsp white wine vinegar
salt, more olive oil and vinegar to taste

Soak the bread in water for a few minutes until soft. Squeeze out all excess water and place it in a food processor.

Add the spinach, almond butter, garlic and vinegar and pulse everything together, slowly adding the olive oil.

You should have a thick homogenous mixture.

Season with salt, adding more olive oil and vinegar to taste.


Remember last week’s semolina halva? This week, continuing our journey to the magical land of halva, we are making sesame halva with honey! Traditionally this sesame halva is made with sugar and tahini. However, as many (including us!) prefer honey to sugar, many recipes now opt for sweet, runny honey instead. The texture is less crumbly and resembles that of toffee, which we must admit, we absolutely love.

For this, we’ve used our whole tahini, but you can use the classic one as well. We’ve also used a combination of strawberry tree (Arbutus) and orange blossom honey. Both coming from the Peloponnese, arbutus is a rare “bitter” honey made by bees feeding on the Arbutus unedo tree flowers (strawberry tree), while the orange blossom honey is a delicate, sweet honey with a citrus taste and a light amber colour. They pair perfectly in this halva!

This is the basic recipe, to which you can add cocoa or chocolate, various nuts (almonds are a classic!), or sesame. We love pistachios, as they have this beautiful pink-green bright colours which make the halva not only taste, but also look delicious!

This is a quite filling snack, so a little goes a long way. Cut it in small square pieces and enjoy with your afternoon tea, for breakfast or as post-dinner dessert!

 

280g tahini (whole or white)
280g honey (we used both strawberry tree honey and orange blossom honey)
80g raw, unsalted pistachios or any other nuts of your choosing

Place your pistachios at the bottom of a non-stick cake tin. You can finely or roughly chop them and/or roast them if you prefer. We left them raw and whole.

Stir well your tahini in the jar and add it in a small saucepan. Over low heat warm it up for a few minutes. Remove from the heat and place in a large bowl.

In a small saucepan and over low hear warm up the honey, until bubbly and caramelised. To check if it’s ready, drizzle a bit in a glass with cold water. It should shape as a soft ball and not be runny. If you have a candy thermometer, you should aim for 115C.

Once your honey is ready add it to the tahini. Using a wooden spoon, stir everything together. Almost immediately, you will see the mixture changing texture, as the ingredients come together. When it gathers around your wooden spoon and not touching the sides of your bowl you are done!

Carefully pour the halva in the cake tin over your nuts. Let it set for a few hours. Cut in small pieces and serve!

 


Fanouropita is a traditional Greek olive oil cake, made in honour of St Fanourios. The saint’s name, Fanourios, comes from the Greek word fanerono, which means to reveal; and this is where this cake’s name, fanouropita, comes from.

St Fanourios is celebrated on the 27th of August every year. On this day, many Greeks bake Fanouropites and take them to church to be blessed. The legend has it that these are in memory of the saint’s mother, who was a harsh woman, and whose salvation the Saint (and by extension the bakers) ask. So when one bakes the cake, one needs to say “God forgive the mother of St Fanourios”. Which is something I did not do, as I only found out about it during my research for this piece. So please, when you bake this cake, do it for me as well.

But fanouropita is also baked asking the saint to reveal items that are missing, or to bring people something that they want: Good health or “a good husband”, if one is single. So even though it is not August (yet!), this week we decided to make this cake and ask for health, and for finally being able to see, share food and hug our loved ones.

It is important to know that this cake is to be made with only seven or nine ingredients, symbolic numbers in Greek religion. Apart from the 7 key ingredients, we’ve added our delicious Corinth raisins and walnuts. The result is a rich and moist cake- and vegan! You can make it with sunflower oil, but we feel that the olive oil gives it a more robust flavour, so do give it a try!

Serves 8

150g super-fine white sugar
150g olive oil
350ml orange juice (from 3-4 oranges) and zest from 2 oranges
½ tsp baking soda
400g self-raising flour
1 tsp ground cloves
2 tsps cinnamon
50g Corinth raisins
50g walnuts

Preheat your oven at 170C.

In a large bowl sieve the flour, cloves and cinnamon. Set aside.

In a separate bowl whisk the sugar and olive oil together until very well combined.

Mix the orange juice and zest and stir in the baking soda. Be careful as it will bubble. Slowly add to the olive oil-sugar mixture.

Combine the wet and dry ingredients and stir with a wooden spoon, until just combined (you do not want to overmix the flour). Add the raisins and walnuts and give it one final stir.

Your batter should look like a loose cake batter. Place it in an oiled baking tin and bake at 170C at the bottom rack for an hour, or until your knife comes up clean from the middle of the cake.

Remove from the oven and let your fanouropita cool in its tin. Sprinkle with powdered sugar.

 


It’s Shrove Tuesday!

This is the last day before the beginning for Lent. A moveable feast during which in the UK we have pancakes! This year is of course different, but we find that upholding traditions offers us a sense of comfort – especially if these are an excuse to make and enjoy delicious foods!

In search of inspiration for pancake fillings (remember our tahini and grape molasses from a couple of years ago?), we decided to turn to Greek traditions. So this year, our inspiration for this recipe comes from one of the most-loved Greek food combinations: soft white cheese and honey! A breakfast staple in many households, this combination is also the basis for kalitsounia, the little Cretan pastries. Soft creamy cheese, often on the tangy side, blends perfectly with sweet honey. For this recipe, we’ve selected our galomizithra cheese, a soft white Cretan cheese. We paired it with our orange blossom honey, a delicate, sweet honey with a citrus taste and a light amber colour. The result is truly majestic: Think of a cream cheese frosting, but more airy and light, and much more fragrant and aromatic.

Smother your pancakes with this filling. Sprinkle some cinnamon, chop up some fresh mint. We love bee pollen with this one too. Don’t forget your favourite nuts and yes, you can drizzle some more honey!

Serves two

1 pack (200g) galomizithra cheese
4 tbsp orange blossom honey,  plus more to serve
cinnamon, finely chopped fresh mint (optional)
bee pollen, nuts (to serve)

Place the cheese in a bowl and add the honey.

Using a fork or a whisk, mix everything together until well-combined.

Add the cinnamon or fresh mint, if using.

Smother over your pancakes and serve with bee pollen, more honey and your favourite nuts!


This Valentines’ Day is unlike any other. Most of us are still on lockdown. We are rarely able to spend time with our loved ones – let alone go out and meet new people to love. But despite the pandemic, or perhaps because of it, now is the time to, more than ever, express our love to the people around us. To ourselves as well.

So this week’s recipe is a very special one. It is an easy and fun recipe to make, it gets your hands messy, and with your favourite music on, it is guaranteed to cheer you up. Plus you know, you are left with lovely chocolate truffles to enjoy -yes we are making chocolate truffles!

But of course, these are no ordinary truffles. Remember last year’s olive oil and dark chocolate mousse? This year we are using olive oil as well, but a very special one. Our 21C olive oil! It is made from semi-ripe olives cold extracted together with walnuts, purslane,  fennel seeds, rosemary and oregano. The wild aromatic herbs give these truffles a subtle earthy flavour; and as we love nuts, so we couldn’t but add plenty in these little chocolate balls.

Makes 25
350g chocolate 60% cocoa (you can do a bit less, or a bit more, depending on what you prefer)
200g double cream
2 tbsp 21C walnut oil
100g nuts (hazelnuts, almonds or walnuts)
to serve (finely chopped nuts, or cocoa, or powdered sugar, or salt and pepper)

Cut the chocolate in small pieces (the size of chocolate chips). Place in a large bowl.

Roughly chop the nuts. Set aside.

In a heavy-bottomed saucepan warm up the double cream until bubbly on the sides, but not boiling. Remove from the heat and pour over the chocolate. Let sit of a couple of minutes.

Using a whisk, slowly whisk together the chocolate and cream (the cream will have melted the chocolate by now). It will slowly come together. Once it does, add the olive oil and whisk again until you have a smooth and shiny mixture.

Add the nuts and stir everything together, using a wooden spoon. Spread the mixture in a shallow baking dish and place it in the fridge. After half an hour or so, it will have changed in texture you will be able to shape it. Give it a bit more time if you need to. Using a teaspoon for measuring shape your chocolate into little balls.

You can serve them as is, or roll them in finely chopped nuts, cocoa, powdered sugar or (our favourite) sprinkle some sea salt and freshly cracked black pepper.

Store them in the fridge for a couple of weeks (well, we seriously doubt they will last that long!) and always serve at room temperature.


November is here and things seem to be more challenging than ever. We hope that you are all taking good care of yourselves and your loved ones. Times are tough, so remember to breathe and relax.

As we seem to be spending more and more time at home, this week’s recipe is one which we started to make on Sundays, so that we can have something tasty – and healthy- to nibble on, during those dull weekday afternoons, when many of us seem to be lost behind a laptop screen. This is a snack you can enjoy with a warm cup of tea by the window. A small sweet break in your routine, if you wish.

We’ve used what is perhaps one of the best dried fruits we’ve ever brought to you: dried pears. They are picked, sliced and dried without the addition of any sugar or other additives. They have a mellow, fragrant taste and soft texture. You can add them to your stews, salads, morning granola or baking. Or, you can use them to make these delicious, no-bake granola bars! And make sure to snack on some as you are cooking. Trust us, it makes the prep so much sweeter!

Makes 5 (one for each workday of the week)

50g raw almonds
100g dried pears 
150g cup oats
100g honey (we used Arbutus honey)
100g almond butter (see here how to make your own!)
¼ tsp each cardamom, cinnamon, nutmeg, cloves
pinch of salt

Roughly chop your almonds and your pears. The larger the pieces, the more visible they will be in the bars.

In a large bowl place your oats and mix in the spices and salt. Add the chopped almonds and pears.

In a small pot heat the honey until small bubbles start to form. Remove from the heat. Add the almond butter and slowly whisk until blended together.

Pour the almond-honey mixture over the oats and using a wooden spoon, stir well.

Place in a small baking tray, lined with grease-proof paper. Press down firmly until the entire surface is flat. You can use a glass or the back of a large spoon to do so. Cover and place in the fridge for a few hours until firm.

Remove from the fridge and cut in 5 pieces.


We’ve got a new olive oil from our farm in Sparta! The Ginger, Lime & Basil Olive Oil is a very special oil. It is made from semi-ripe olives of the Koroneiki, Athinoelia and Kalamata varieties. These are crushed together with ginger, lime and basil. We use 1200g of semi-ripe olives to produce 100ml of this cold extracted oil. Of course it has no additives or preservatives. It has a very vibrant flavour and intense aromas, and a fascinating aftertaste.

This olive oil pairs perfectly with white fish and rice dishes. But what is the ideal way to savour such an exquisite olive oil? Vegetables, of course, as they are the perfect canvas to bring out its delicious colours. So this week, after a visit to the market, we got some fresh green beans and created this lovely recipe for you. It is quite simple, yet this olive oil transforms the green beans into magic!

This is great for a light lunch, but can also be served as a side dish as part of a meal.

Serves 2

500g green beans
2 small red onions
2 fat clove of garlic
4 tbsp olive oil
50g raw almonds
4 tbsp Ginger, Lime & Basil Olive Oil, plus more for serving
zest 1 lime
1 tbsp. lime juice
salt (to taste)

Cut your beans in large bite-sized pieces.
Place your beans in a large pot with boiling, salted water and cook for approx. 5-7 minutes until tender but not soft. Drain and place in a large bowl. While the beans are still warm, toss them together with the ginger, lime and basil olive oil, lime juice and zest. Season with salt. Set aside.

Finely slice the onion and mince the garlic. Gently fry in the olive oil, over medium-low heat, until caramelised, approx. 4-5 minutes. Roughly chop the almonds and add them to your frying pan. Cook for another 2-3 minutes.

Serve the beans with the onion-almond mixture, drizzling some more ginger, lime and basil olive oil if needed.