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 (…)
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 (…)
Hello “auntie” Sofia! I am sending you this photo as historical proof that yes, I, the kitchen lazy gal, made at some point in my life roxakia! The photo is not very good, but I will not say the same for the roxakia. They are yummy! What I like about the recipe is that it (…)
Dunno if I mentioned this (I may have, as I ‘ve been shouting it from the rooftops) but my love, Manolis, arrived in London this Saturday. So, I prepared a celebratory meal. However, just because we’re in love it doesn’t mean I should have cooked quails with roses and the like. Cooking with love means (…)
I was in Covent Garden yesterday (sun in London!) and a friend got a strawberry beer. Apparently, yes, this does exist (they didn’t just tip some food coloring in to make fun of her) Another friend tried it and apparently she thought it tasted like jam – not he most positive of comments, I have to say. (…)
Amazing roxakia by Mummy Despina. I’ve tried them. I practically grew up with them. They are delicious, fluffy and very very syrupy. Bite size too. And in case you have no idea what I am talking about here are a few pics of these lovelies.
While the Greeks were celebrating Easter I just went to Ireland for a bit of RnR. Here are some pics from an amazing pub in στο Galway , The Quays.
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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