About auntie Sofia

Greek gal in London, learned to cook cause I wanted to eat pastitsio (it rocks). Next recipe to master: Anything from the Black Sea.

Easy green salad with shrimps and sour dressing

See the Greek version of this postThis is an easy salad that I kinda created during dieting times (it’s all the cakes, you see, they add up)


For the salad:

  • Green bits (anything you like but I prefer various types of lettuce)
  • 2 medium sized tomatoes
  • 3-4 medium sized mushrooms
  • Shrimps (this is an easy salad so ready-to-eat shrimps. I hear they are anathema to the foodies but hey ho)

You can also add anything else you like – e.g. cubed courgette, fresh peppers etc.

For the dressing:

This is an amazing dressing a la Auntie Sofia. It is GREAT with chicken or sausages where you just bathe the meat in it and then cook it. It’s also really nice for a salad.

  • Olive oil
  • Mustard (same amount as olive oil)
  • Lemon juice (same amount as olive oil)
  • Pinch of salt
  • Oregano


Chop up all the ingredients. Actually it’s better if you just tear the green leaves with your hands. It saves time and looks better.

Εύκολη σαλάτα με γαρίδες και ξινούλι dressing

Use your green leaves as a basis and then add the tomato.

Εύκολη σαλάτα με γαρίδες και ξινούλι dressing

Add your mushrooms. If you don’t enjoy them raw (I do), just place them in a pan with a tiny bit of water and brown them a bit.

Add all the rest of your salad ingredients.

Εύκολη σαλάτα με γαρίδες και ξινούλι dressing

In a big glass add all the ingredients for the dressing and shake em (use a foamer if you’ve got it or just a little handheld mixer).

That’s it!

Εύκολη σαλάτα με γαρίδες και ξινούλι dressing

Habemus SONY bloggie

If you blog about food you know what a headache it is to get good pictures.

I happen to make recipe videos and it is exceedingly hard to actually produce something that shows what you are doing accurately.

Food is a difficult material to work with. Textures and colours are important.

I’ve been doing the videos for quite some time now and lately I ‘ve been thinking about a new camera.

Enter SONY and their social media agency immediate future (follow them on twitter as well).

I approached immediate future (via twitter no less), explained exactly what I need and we talked about it. I told them that I need something simple, not professional as my videos are amateur videos. I needed something that would evidently show that I am creating and not a pro. However, it also needed to be apparent what the heck I’m cooking.

AislingNora and Vivienne listened carefully, we chatted about it and today I received a  bloggie MHS-PM5K.

I suggested mentioning SONY in every video but they refused. “Just use it”, they told me, “and let us know how it works our for you.”

After that I just had to leave a small note about it!

As always – and as those that have been following me for some years now – I will not hesitate to honestly say how the camera is working out.

Hold the line for more details!

My new Sony bloggie

My new Sony bloggie

My new Sony bloggie

Full disclosure: No money exchanged hands, no under the table deals. This is the whole of the story.

How is it possible that when it comes to Chinese I eat for two!

Some friends and I went to grab some Chinese yesterday. We initially wanted to have some Thai but that option was rejected after we saw that the Thai restaurant was bursting at the seams.

Anyway we went to the Jade Cottage in Hendon. Somewhat in the periphery but ultimately a lot better than expected.

We left the restaurant almost unable to walk. Fine I eat a lot but this group of friends is on another level. We got there at 9.30 and managed to stagger out past midnight. We were the only ones left really.

Here are some pics for you gossipy types, I’ve also uploaded some on our Facebook page

Jade Cottage

Duck at the Jade Cottage

Chinese at the Jade Cottage

Mint Tea and my fortune

Apple pie without using a mixer for Hero

Hero sent me a little message in Greek via facebook. She has a lot of apples and no food mixer so she was wondering if I have a recipe for Apple pie with only kneading by hand.

Here goes


For the dough:

  • 2 cups of flour
  • 3/4 of a cup soft butter
  • 3 tablespoons sugar (preferably caster sugar)
  • 1 egg yolk
  • 1 teaspoon cognac
  • 1 teaspoon baking powder

For the filling:

  • Apples
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon butter
  • 1 egg white

Do it 

Mix the flour with the sugar and baking powder.

Put in the softened butter, the egg yolk and the cognac.

Knead with passion, first just rubbing between your fingers and then normally (punch it). The dough should be relatively crumbly

Just place the dough on a pastry dish (preferably a pie dish). It might be impossible to use a rolling pin so just beat it into the dish and flatten with your fingers.

Prick with a fork since you don’t want it to rise.

Place in the over for about 20 minutes (180 fan – Celsius) so that it just starts changing color. If you want to be a perfectionist cover with baking parchment and fill with red or other beans to stop it from rising.

While it’s in the oven slice the apples and sprinkle with sugar (consider brown sugar for this), cinnamon and the egg white.

Take the pie base out of the oven and just place the apples in with all their juices. concentric circles work well here. Pour any remaining juices over. Melt the butter and pour that over too.

Place in a moderate oven for about half an hour more.

Recipe: A really old Greek cook book by Sofia Skoura, Μαγειρική Ζαχαροπλαστική του Ελληνικού Σπιτιού, Athens, 1967
Photograph: Caramel-Apple Streusel Pie Recipe Uploaded by Pillsbury.com on 20 Aug 09, 9.10PM GMT.