Food for thought: yes to eggs for dinner, mixing spices and citrus cocktails, Georgia O’Keeffe, healthy plants, berry cakes & cookies.
Compared to last week, which seemed to move like a lazy, annoyed, unmotivated slug, this was a hell of a ride. It was busy and fast, with lots of ups and some downs too; rewarding yet filled with anxiety and tension and two grand highlights: a few successful recipe experimentations (which I will be sharing in the following weeks) and On The Waterfront (which left me with significant crushes on both Brando and Saint). I am ready for the weekend, which will be spent without Mike but with visiting friends and a much needed ladies night in. Have a good one, y’all! [READ MORE]
This blueberry, lemon & pine nut cake is exactly how I love a cake to be: simple, sweet, delicious, maybe a little messy and oh so satisfying.
I don’t remember when exactly, but somewhere along this weekend, it dawned on me how long it’s been since I last made a cake. I’ve spent the better part of the weeks leading up to Easter trying to make tsourekiand failing spectacularly, time after time. I was left with more flat, dense, delicious yet overall miserable looking sweet breads I knew what to do with. I was also left with an overwhelming desire not to make a dessert for quite some time- enough for my bruised pride to heal and all of me to stay away from sugar and butter and all them beautiful things I had been struggling with. [READ MORE]
Food for thought today is the heartbreaking beauty of adolescence, the magic of Harper Lee, outdoor cinemas and spicy breakfast eggs.
The week after a holiday, no matter how short or long, how far or not at all, is always difficult. I struggle to get my bearings and stubbornly resist to succumb to any form of organised schedule. Yet, somehow, the week is almost passed- we’ve made it, almost to the other side. There’s so much left to be done, there should be very little rest on the weekend. But still, it’s the weekend, and we’ve almost made it unscathed and these two alone are perfect reasons to celebrate. Have a good one y’all![READ MORE]
A light potato salad with cappers, spring onions and a creamy, lemony yogurt sauce- it’s the perfect way to use those perky spring baby potatoes.
Sweet, restless, raffish spring is here, with all its colours, moody weather, all the smells and overwhelming desires and at times melancholy it often brings along. It’s here, with all its pretty ingredients, delicate and unassuming, bright and almost festive. Of those, the ones I almost never notice are new potatoes, the somewhat kings and queens of April harvest. [READ MORE]
Wishing y’all a very happy Easter with all the traditions, delicious dishes, colourful surroundings and chocolate your heart desires!
As much as I was snubbing it as a rebellious teen, Easter is now one of my favourite times of the year; perhaps the fact that, for the past few years, I have been spending it away from my family has intensified a love I had no idea was there. It really does signify spring for me and all the beautiful things that come with it: colours, smells, brighter days and longer nights. I also find myself over and over again enchanted by the many traditions associated with it, the ones I grew up participating in (or pompously ignoring) and others I became aware of later on. [READ MORE]
These lemon zest & cardamom Easter cookies are basically a slight variation of one of my favourite recipes from My little Expat kitchen.
As I’ve mentioned on Friday (and on past Easter-related posts), my family relishes traditions of any kind; my father especially, is drawn to activities that involves bells and whistles of any kind and preferably, if not necessarily, an audience. He therefore tirelessly participates in Easter traditions which are somewhat grand, aka meat preparation, and literally makes the entire process all about him. It is annoying, amusing and adorable in (almost) equal measures; at the same time, since he really knows what he’s doing, we just let him do it and take lots of photos while he does it, to keep him happy and motivated. What is always missing from the festivities is homemade desserts. Absolutely no baking took place in our house during the Easter holidays, so even though koulourakia (cookies) and tsoureki (a brioche-like sweet bread) were around, tempting the ones fasting, they never were homemade. [READ MORE]
This food for thought is all full of spring and anticipation for the coming week: Easter traditions, flower power, delicious cookies and wanderlust.
Growing up, the week before Easter was always quite significant; there were lots of traditions involved (some already existing, others having emerged through the years in our family), lots of preparations, fighting and making up. As these were always taking place in our village house, I remember it all so vividly: spring was powerful and omnipresent in the countryside, in every smell, every colour. Each passing moment was significant, different and filled with the season’s enchanting power. I haven’t spent Easter at home in a few years now, but in my heart, throughout this week, I am always there. It is one of my favourite illusions and cooking sustains it wonderfully. So stick around for a couple of my favourite recipes- Easter cookies are coming your way on Monday and tsoureki, my favourite sweet bread and an Easter staple, will make an appearance on Wednesday. Have a great weekend y’all! [READ MORE]
I can’t think of a more spring appropriate dessert than this: shortbreads, strawberries & cream! Delicious and lightly sweet, they are to die for!
I believe that the best way to enjoy strawberries is simply by washing them and devouring them on the spot; to frills, no gimmicks, no extras. And still, here I am adding to them; delicately sweet shortbreads, perfectly crumbly and irresistibly buttery, layered with a light almost cream, made with Greek yogurt, thick mascarpone and maple syrup. It is a good fit though; all these layers and different textures, they are distinct companions to these rose jewels, without however overwhelming them. Stay with me if you please. [READ MORE]
Delicious recipes from some of my favourite blogs; sweet, savoury & refreshing, they’re full of strawberry love and are sure to inspire you too!
Strawberries, these little pink-red, heart-shaped beauties, they always take my breath away. It’s not just their looks; their taunt, chubby flesh, so sweet and juicy, is a temptation I’ve never been able to resist. In fact one of the most vivid childhood memories I have stands proof of exactly that: I am oh maybe 8 or 9, in the balcony of our house; it’s late spring, early summer, a perfectly warm, sunny day, like the ones only Athens can boast about. With me is my dear grandfather, my mom’s dad, the sweetest man I’ve known. And he’s brought strawberries. And they are so damn sweet and juicy and shiny and the water they’ve been rinsed it is shinning on them. And I have one, then another and another and again, quickly, greedily, while my grandfather is slowly savouring each little bite of his strawberries. I’m left with a terrible tummy ache for the rest of the day- but also with this much memory, one of the many I deeply cherish. [READ MORE]
All about food in this food for thought: delicious cocktails, extraordinary ladies, a gorgeous seasonal pizza & healthy sandwiches.
Happy Friday, everyone! It feels like spring is finally here- although London weather has a reputation for being notoriously and at times charmingly unpredictable. None the less, we’ve had lots of sunshine the past few days, enough to give me welcome bursts of energy and sudden urges to walk around and get lost in the city (literally, I managed to actually get lost a few blocks close to my house, but because of the sunlight, every wandering moment was sheer pleasure). A few summer plans concerning The Tasty Other are slowly taking shape and I hope I’ll be able to share more soon. In the meantime, I am looking forward to a baking workshop I’ll be teaching this weekend (all with traditional Greek Easter recipes) and hopefully some time spent in the sunshine with my favourite ladies. Here’s some inspiration for you: this time, it’s all about food! [READ MORE]