I don’t know if you’ve watched old films with vine harvests and wine juice making or wine making but they always seem to contain plucky villagers without shoes stepping on the grapes. That’s all very well and dandy but apparently it hardly ever happens any more. The team in Atalanti, Greece, went about finding out (…)
So this might seem a bit weird. Why would a Greek go to see The Real Greek chef make moussaka? “Isn’t it like your national dish?”, “Don’t you know how to make it from birth?” Yes, thank you I get the point, even though I learned how to make it when I was 23. When (…)
These days my sister and I are at my mum’s and my stepdad’s house in Atalanti Greece. You can imagine the mayhem. On Friday we had amazing weather so we went out in the garden to gather wild greens. They are called χόρτα (chorta – wild greens) in Greek and we gather them from gardens (…)
A few months ago Mama Despoina (my rocking mum) called to inform me that at a dinner with friends she had a mythical cheese pie. I initially failed to grasp the significance of this since my mum rarely expresses such admiration for food. Even rarer is for her to gobble down THREE PIECES of feta (…)
Let’s get the scary stuff out of the way first. This is a post about soup with INTESTINES. (Wait! Come back!) So, now that we are left with the brave folks here goes the story. Mama Despoina (also my mum – she simply rocks) blogged the recipe for Magiritsa the other day, the Greek traditional (…)
Since we started getting an organic fruit and veg box delivery each week I have been trying out all sorts of new things. It’s so exciting to be getting vegetables every week that you’ve never tried. It makes you look for information, learn and do new stuff. Sort of brilliant. Especially since we are going (…)
My, this is a long – and yummy – story, but it had to be shared. So here’s a bit of gossip about my cooking adventure with Unilever Greece and OgilvyOne Athens for Hellmann’s. The people at the two companies found the Greek version of Digital Scullery and my cooking videos in Greek. Apparently they liked (…)
One of the things you have to understand about Greek food (apart from the obvious stuff like souvlaki, frappe, koulourakia and all that) is that at least once a year the word “nistisimo” appears almost everywhere. It’s probably Lent, aka Sarakosti. Sarakosti (literally means fortieth) is the 40 (or a bit more) day period of (…)
Lent for the Greek Orhodox people starts on a Monday. Much neater that way, don’t you think? I already posted the other day on Tsiknopempti, our BBQ Thursday. Then there is the Sunday of Apokreo – very similar to Halloween, but probably a bit more Dionysian in nature – when we dress up, eat, drink, (…)
(refresh – this post is updated – working draft as I bake, take pics, video, update facebook (in Greek) and tweet (in English).) (This post was being updated while I was baking. Thank you for the nice comments and support on Facebook and twitter. Full normal post (and video) coming up) 21:00 Check our the full normal recipe post with loads (…)
If you ever happen to be walking around a Greek town or village and it seems that there are BBQ smells everywhere chances are it’s probably Tsiknopempti. (It could also be Easter Sunday but in that case the smell is the roasting lamb on a spit so you’ll know quite quickly which is which). Tsiknopempti (…)
There is a whole host of dishes we make in Greece which are classed as ‘meze‘. These are small (or big) plates of delicacies and nibbles (not prawns on stick or mini sausage rolls though) which are served with tsipouro (a.k.a. raki) or ouzo. Try not to drink the later if you’re not used to (…)
Koulourakia are amazing little biscuits that we all grow up with in Greece. They are hard on the outside but nice and soft on the inside. Not as soft as cookies though. They are part of your everyday life in Greece as grandmothers and aunties always have them handy to dunk in coffee and then (…)
I’ve been watching Nigel Slater‘s (he really needs a new website) Simple Cooking on BBC lately. What actually made me watch it in the first place was the amazing title sequence. I want to bake something for the people who thought of having episode and recipe titles on food packages. So cute! What kept me (…)
There is something about London in November that just makes me ache for hearty soups and curling up on the sofa with thick socks. It’s not so much the cold – it gets worse over December and January. It is all about the sharp smell of the cold to come in the air. Sort of (…)
Auntie Sofia and the Digital Scullery kitchen love videos, photo recipes and mashing up Greek and world food. We mainly love GRUB, of the type that puts hair on your chest. Gourmet and cuisine are two words we just don't get.
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