All posts tagged: greek yogurt

turkey souvlaki

Grilled Turkey souvlaki and a light yogurt sauce

Out of all spices saffron is the one that in mind resembles the melange of the Dune universe. In a sense it has time shifting powers, only not in the future, but in the past.  In the Archeological Museum in Athens you can see a fresco from Akrotiri ( destroyed in the Theran eruption of 1628 BC) depicting two women harvesting crocus – the Greek saffron variety. The taste and smell of saffron remains the same since the artist painted these two priestesses of an ancient world. The figures could easily be characters from Dune – perhaps some pretty Bene Geserit preparing the Water of Life. A more everyday application of saffron is in this recipe of turkey souvlaki. It is on our list of light and very tasty dishes. This recipe is brought to you by the GBTS project! Serves 2 For the turkey souvlaki 400g turkey breast, cut in to 2 cm cubes 1 onion, minced 1 generous pinch ground saffron 1/2 tsp sweet paprika 2 Tbsp parsley leaves, finely chopped 1 tsp white wine …

Canapé Gaudi

Nothing prepares you for the sight of Sagrada Familia in Barcelona. You have seen pictures and documentaries about this unfinished cathedral, but the scale of its surreality hits you in the face, no matter the sheer number of tourists flocking to take their selfies. It is surreal in the sense of Salvador Dali, but on a giant scale, an extravaganza of architectural components, not unlike exotic fruits, that somehow fit together to something bigger than the parts. And what a great introduction to the Spanish cuisine. At its best is it not a combination of heterogeneous ingredients exploding in the palate? Inspired from tapas based on tinned seafood served in Quimet & Quimet, here is a not so obvious canapé. Greek strained yogurt and thinly sliced smoked salmon on top of your preferred crackers, drizzled with truffled honey and glazed balsamic vinegar. Enjoy with a glass of sauvignon blanc!  

Small Shoes, an Eggplant Recipe

Small shoes (papoutsakia) is a somehow weird name for a food. There are many variations of aubergines-topped-with-something. The greek standard is with traditional béchamel, but we prefer this topping, according to the recipe of Aglaia Kremezi’s greek yogurt béchamel.  The rest is our family’s interpretation. Serves 8-10 The eggplants 5 eggplants (about 1,5kg) olive oil, for brushing sea salt freshly ground black pepper The meat sauce 1/2 cup olive oil 500g minced beef 200g onion, very finely chopped 1 clove garlic, very finely chopped 1/2 cup dry red wine 1 cup freshly grated tomatoes (or chopped canned tomatoes) 1/2 tsp sugar (optional, depending on the acidity of the tomatoes) 1 pinch ground allspice berries 2 Tbsp black raisins (optional) sea salt freshly ground black pepper The greek yogurt “béchamel” 4 Tbsp olive oil 4 Tbsp cornflour 2 cups full fat cold milk 1 cup full fat greek yogurt 1 pinch freshly grated nutmeg, or to taste 1 cup grated gruyère cheese sea salt, to taste Preheat the oven to 180ºC (fan)  and line a baking tray with baking parchment. Cut the eggplants …

Greek Mess, in a good sense

This is not Eton Mess – it is Greek Mess in a good sense. Eton Mess is probably more relevant right now, but a Greek Mess is always possible. It is the Mediterranean summer now, and it is hotter than usual. This means that it is a good idea to have something light and cold for lunch. Our favourite is greek low fat (2%) yogurt with fruit. You can combine any fruit you want, but our combination for this summer is peach and blueberries. They have to be very cold and of the best quality, of course. Serves 1 200g low fat (2%) strained greek yogurt 1 peach, cubed 10 blueberries Place all the ingredients in a bowl and enjoy!