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 (…)
Greek Orthodox Easter is near and I thought I should write about Magiritsa (aka Magheritsa, Mageiritsa, Mayeritsa, Mayiritsa), the soup we eat after midnight, after the Resurrection. This is the tradional Greek recipe so it has intestines (Sofia wrote an explanatory post as this might seem a bit yucky). However, if you can’t get intestines (…)
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 (…)
I uploaded a pic of our dinner today on Google+ and Stratos asked for the recipe. That is to say he actually threatened that he would have a heart attack if I didn’t share it. Fine. You know me, I’m here for my friends. What you need to know about this recipe is that roasted chicken (…)
Dear children, I know I’ve been truant and do not write often, but I’m back now that the temperature will drop and it is again time for meats, sausages, etc. Today’s culinary hell, takes us to the much berated US of A, and its capitalist burgers. Most people love a burger, but unfortunately it’s irrevocably connected in (…)
It was a hot afternoon in August. Athena (@athensbynite) mentioned on twitter that she was eating some toast with cheese and red pepper marmalade. Or chutney. Or whatever. Read on and decide. Opa, I thought. Is there a recipe like that and I don’t know it? What the hell? I asked Athena and hey presto she (…)
One of the main problems with pork chops is finding a way to cook them in the oven that doesn’t result in them becoming like a sock. And while good cooks just know how to cook pork chops properly I just ended up making up a recipe to keep the pork juicy. They end up (…)
Kokkinisto literally means ‘reddened‘ in Greek. It’s basically a stew which you can make with all sorts of meat – even though each cut and animal have their littler secrets. It’s a bit different than your normal stew – it comes up with a spicy and cinnamon-y taste. Come to think of it that’s very (…)
Contantinos Giannoulis from World of Flavors sent a new recipe with a bit of chocolate (which we love). Roast Beef with Chocolate-Orange sauce Ingredients (for 4-6) The roast beef 1 roast beef in the net (1kg) A handful mix of black and red peppercorns Salt ½ tsp mustard seeds or 1 tsp mustard powder 1 clove (…)
Here is the first food material from one of the Digital Scullery friends, Giannis Sklavos who know all about good bread and good BBQs. For the bread: 400ml water 1-2 teaspoons of olive oil pinch of salt 2-3 grams of fast action yeast 150 grams of brown flour 450 grams strong white flour put all (…)
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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