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Food4Good event No2 and black eyed peas’ salad with peppers and olives

March 14, 2014


Food4Good No2 event became a reality on Saturday the 8th of March at Cheapart with 16 food bloggers cooking a non meat savory menu and a no eggs and butter sweet buffet for their guests and donating the amount raised at the Association Together for Children (see what happened at the 1st F4G here).


So much joy once again, too tired afterwards, agony for the success of the event and finally so much satisfaction that everything worked out so good!

The desserts' buffet

The desserts’ buffet

The savory buffet

The savory buffet

I’m so glad to meet in flesh people I only know on line, when old and new friends join the event and when I get to know new ones there! At this F4G event, we cooked our dishes in couples. Sο sweet Nikoletta of yummymommy and me, cooked this delicious black eyed peas’ salad with roasted red sweet peppers, olives and sesame oil dressing. And what’s more Nikoletta had the idea of serving them into dough cups -that her husband kneaded patiently the night before!

The guest bloggers to this event were:

Marion (
Nikoletta (
Foivi Geller (
Marina (
Maria (
Lefteris (
Dora/Marietta (
Christos (

And the 8 bloggers that organised it:

Eva: Funky cook
Conna: Sabor by Conna
Elena: Elena’s Cooking
Athina: Sugarbuzz
Emmanouela: Eating Around
Eleni: The Foodie Corner
Marilita: Gourmelita
…and me.



The event was supported by Haitoglou Bros SA and we would like to thank all the media that spread the news and everyone that joined us that day!




  • 300 gr black eyed peas
  • 5-6 small cucumber pickles (cut in  slices)
  • 2 roasted red sweet peppers (cut in cubes)
  • 3 tbsp olives without their core
  • 2 fresh green onions cut in small slices
  • 5-6 tbsp sesame oil
  • 2 tbsp parsley (finely chopped)
  • 2 tbsp balsamic vinegar
  • 1 tsp mustard
  • 1 tsp honey
  • oregano, salt, pepper


  1. Boil water in a big pot and then add the peas. Let them boil on medium heat for about 30-40′ or until they are soft. Drain them and set them aside for a while until they are warm.
  2. In a big bowl mix the beans, cucumber, peppers, olives, onions, oregano, parsley, salt and pepper.
  3. Prepare the dressing: in a small bowl whisk together balsamic vinegar, sesame oil, honey and mustard until you get a smooth sauce. Taste it and add some more of one these ingredients so as to match your taste. Pour it over the salad, mix it well and serve at room temperature or even straight from the fridge.
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