Food4Good is here to stay.
In a few days we organized three events each one supporting a different cause.
At the first one, on 13th of April, we cooked for supporting United Nation’s programme about single parent families and their support.
At the second one, on 3rd of May, we cooked for children with mental disorders, supported by Vitam.
At the third one, on 1st of June, we cooked for more than 2000 people for Surfers4life Festival.
There’s no need to tell you once more how much satisfaction we got and how great it was.
I will only tell you that this time I made small buttery tarts with savory fillings, quiche lorraine, savory cake and lentils salad with vegetables.
And if you want to check out these recipes, you’ll have to try google translate this time at my greek Wonderfoodland version
Have a look though!
Seafood is a kind of food that many people are “afraid” to cook because they think is difficult or time consuming or anything.
Well, my friends, seafood is actually such a quick, healthy, tasty and easy to cook kind of food that is combined with so many other things, from pasta to vegetables and rice, besides from being served alone.
This time, I chose to cook squids. You can either choose to buy fresh ones -but you have to clean them if your fishmonger won’t- or get frozen ones, as I did which are a very good and of great quality too choice.
Ι grabbed a few potatoes, a couple of celery roots waiting patiently for their turn into the vegetables’ drawer of my fridge and my petimezi, which turns everything into something else. If you can’t get any, add some vinegar syrup with a pinch of sugar, or some honey, or some dark sugar alone. But give it a try and search for it.
Here you are! Read more…
There’s nothing left to say for this dessert.
Or I’ll say just these two things.
Next time I will cut it in big dice-size bites, just like truffles. The ones that are covered by a thin layer of fine cocoa, that melt slowly into you mouth like a nice strong mousse, without any nuts or other stuff -I really don’t like them into my truffles- and that are so addictive that you just can’t stop eating one after the other. It’s you. Or them.
And now the time has come for it. At last.
Well, what I really love in this cooking together project, isn’t only the fact that I’m cooking with one or more friends, doing the styling of the hero plate and taking photos of it.
It’s actually the action of eating together itself. I don’t feel the same when I eat alone. Food takes another meaning. That of companionship…
…which was completely destroyed when half of the wonderful egg yolk -that was kept for the final delicious bite of mine- slipped over my fork, landed on the carpet and was devoured in seconds by one of Eva’s dogs…
Yeap! I just love nuts.
Especially if they are roasted. And when I do the roasting then it’s not going to be that simple.
I’ll get out of the pantry all of my spices and herbs, I will imagine the taste and I will make combinations.
And above that, I’ll add my honey or my amazing grape syrup. Or both.
This time, I’ll deal with almonds, local ones, from Kavala at Southern Greece. Because they were offered to me with love and because they are delicious.
And I eat them all by myself. Or with company.
With a nice drink. Or not.
With any reason. Or no reason at all.
Spice up your life.
Taste these almonds.
Well, I would say that these artichokes could be a poem.
A sweet and sour one, spicy, optimistic and full of emotions.
It’s simple yet complicated in its texture and taste, a sense of spring and middle east runs through you in every bite.
Cumin and za’atar are its thing.
Don’t think about it.
Just eat it.
And here’s the recipe.