Terroir is a concept almost untranslatable, combining soil, weather, region and notions of authenticity, of genuineness and particularity — of
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Roast Ewe’s Leg with boiled sliced Beetroots, blanched Beetleafs and Garlic Condiment – The Greek Way – A la Greque
Today’s dish is traditional, as traditional it can be. Roast Ewe’s Leg, accompanied by boiled beetroot, and beetleafs, with a
Continue readingThe Restaurant of St John Hotel Chinatown, 1 Leicester Street, London
During my recent visit to London (October 2012) I had the opportunity to visit the restaurant in the St John
Continue readingAnchovies forever: a lunch with one theme and many tastes!
Today was a hot day. A hot day invites light food. I like tasty food. I therefore had to prepare
Continue readingGreek Summer Lunch: Beetroots, Tamarix, and Eggplants "au gratin" – Ελληνικο Καλοκαιρινο Μεσημεριανο Γευμα: παντζαρια, αρμυρικια, παπουτσακια μελιτζανας ω γκρατεν
Πρελουδιο Εχει καλοκαιριασει για τα καλα και εν τω μεσω της τεραστιας κρισης που μαστιζει την Ελλαδα, η επιβιωση απαιτει
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