sweet treat

loukomades

The beginning of Feb. seems like as good a time as any to emerge from my self-imposed “hibernation”, and a good enough reason to reward myself with a plate of loukomades to celebrate this, my first post on Aberdeen’s blog in 2015.

For anybody in any doubt, I can vouch that they are as yummy as they look – these golden, deep-fried balls of sweet dough, dripping with Thassos honey and topped with a sprinkling of walnuts. For an even more indulgent treat it’s quite acceptable to request ice cream along with them. Or if you’re a chocaholic, I’m assured they’re even more delicious with a covering of melted chocolate/praline……As you can see from the photo, I somehow managed to resist that temptation!

After the traditional Sunday evening “volta” (stroll) along the seafront, it’s the done thing to stop off at the local patisserie, where the tempting aroma of freshly cooked, warm loukomades makes it hard to avoid what could be the ultimate comfort food!  I’m not sure if I see this as a perfect ending to the weekend or a pretty good start to the week, but either way, you can’t lose.

However, they’re available on weeknights, too, in summer, and “Boss” has been known to occasionally bring a box back to the bar at night- a little something to keep his guests sweet!

And, just like pizza – they’re equally tasty, straight from the fridge next morning. That’s if there are any left of course!!

pool bar

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for one sleeting moment…….

I thought we were going to waken up to a wintry scene like this –

or maybe even this –

but, no, even though the mountains have a good covering of snow, there’s none down here. For the moment.

Up till now, we’ve not had much of a winter and forecasts have been warning of an imminent cold spell. Sure enough, temperatures have plummeted from the comfortable 15c of last week to a mere 5c maximum today, but still no snow for us on lower ground. Much to the disappointment of schoolkids and “older kids”.

Since the woodburner’s been on all day, it would’ve been a shame not to make good use of the oven. Giant beans, their rich,herby tomato sauce mopped up with homemade bread went down real well. Followed by a bowl of comforting, fragrant baked rice pudding…..

As they say, it’s an ill wind that blows nobody good.

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food for thought

almost a red, red rose

Inevitably, being Scottish, my mind turns to all things Burns-related at this time of year. I find myself humming old favourites we (reluctantly at the time) sang along to at school, flicking through a book of his poems I was given, snatches of which come back to me as I turn the pages.

The Selkirk Grace  (not actually written by Rabbie, though attributed to him) will be recited wherever Scots are gathered for Burns Night and I feel  it’s particularly poignant, especially in these days of recession.

I recently read a thought-provoking article referring to how households in N Europe are cutting back on fruit and veg and filling up on cheaper, generally unhealthier foods. Yes, that makes sense.  That’s where we differ in S Europe. We may also be spending less on food but it means in many cases that we are eating healthier than a few years ago, since fruit, veg and pulses are cheap staples of the Mediterranean diet. “Frugal food”,  a “buzzword” in magazines in these times has a different connotation here. I think of  courgette burgers, stuffed cabbage or vineleaves , spinach pie, salad made from fresh wild greens…….

As I’ve mentioned previously, our menu follows the seasons, but there is always salad on the table and where possible, fresh fruit.  Fish plays an important role and admittedly some kinds are expensive, but who can resist a plate of chargrilled sardines or tiny fried anchovies? Healthy and at the cheaper end of the scale.  Or how about succulent salted cod, another staple in winter. Mouth-watering when fried in a light batter (with chips if you fancy) or  just as tempting baked in the oven in a tomato sauce.

I didn’t have haggis to commemorate Burns Night, but compensated with another Scottish traditional dish – Cock-a-leekie soup and a couple of oatcakes. Afraid I didn’t toast Burns with whisky, either  – I had a cup of Scottish blend tea instead whilst playing in the background was one of my all-time favourite cds –” Eddi Reader sings The Songs Of Robert Burns”, with its evocative melodies and Eddi providing the little something that was lacking all those years ago in the classroom!

We hae meat and we can eat, so yes, we have to be thankful.

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out with the new, in with the old

enjoying the view

What could I be referring to? Olive oil, of course!

Having quite a few litres of our own olive oil at my disposal I’ve been replacing other fats with it over the years. Mostly it’s successful, not only in savoury dishes but in baking as well.

It’s a New Years tradition here in Greece that each household has a cake (vasilopita) in which is hidden a coin. This cake is ceremoniously divided between the members of the family and the person who finds the coin will have good luck all year. There are no hardfast rules as to what type of cake it must be. Some families prefer fragrant tsoureki, others bake a spicy version, spiked with fruit and nuts. The vasilopita I make is similar in texture to madeira cake and instead of butter or veg oil, I now use olive oil. It stays lovely and moist and if there is any left it has been known to end up as a base for trifle!

Pancakes/crepes, and even chappit tattties (mashed potatoes) are tasty. Toasties come out a treat when oil’s been drizzled over them.

A  favourite recipe for a rich chocolate cake which is gooey in the middle works well with olive oil instead of the recommended vegetable oil. And since it is healthy I don’t feel so guilty smothering it with cream and sour cherries in syrup – my version of Black Forest.

Maybe this should be titled “Ode to Oil” but I’m constantly realising how versatile it is, apart from its obvious uses. And some not so obvious. I was recently given  traditional Scottish oatcakes which were made with olive oil. Truly scrumptious!

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honey and spice and all things nice….

little robin redbreast

…….that’s what melomakarona are made of!

These are the traditional Greek biscuits found in every home during the Christmas holidays. Baking them signals the start of the festive season. Cloves and cinnamon, orange and brandy, aromas that remind us of Christmas, combine to make  a delight that not only tastes good, but is fairly healthy too! (as far as sweets go)

No butter or eggs in these – they are made with olive oil, the above-mentioned ingredients and then dipped in a honey-based syrup and coated with chopped walnuts.

These ingredients are all readily available, making these biscuits reasonably economical too. I use our own oil and oranges, local pine honey and walnuts and for me they are the  perfect start to the  Christmas celebrations.

An added bonus – if I’ve eaten healthy melomakarona over Christmas, surely I can indulge in creamy galaktoboureko(custard-pie wrapped in filo pastry and drenched in syrup) and even some all-butter shortbread at New Year?!

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fast forward to Easter

fancy a dip?

Carnival festivities are now a distant memory and we’re  on the countdown to Easter. The last day of  the celebrations, “Clean” Monday,  signalled the start of Lent and because Easter is fairly early this year, no sooner had we got the Christmas decorations put away when it was time to rummage around for Carnival outfits. And before we know it, we are preparing for the Easter celebrations. Phew! It’s all go here – by my standards, anyway!

Mind you, we had such a mild winter – unlike most of Europe, I know -, that I think it’s another reason the year’s flying past so quickly. Daffodils are in bloom and though I’ve  not quite got the “golden host” I’ve seen in some gardens down the town, it’s a cheery sight. The bluebells have been out for some time and the tulips are through so it’s all really encouraging and I often find myself singing a song we learned at school – “Spring is here at last, Dreary winter’s past”. I can’t say winter’s dreary (I enjoy my “hibernation”) but I do love the Spring and the start of a new year.

I don’t have much success with my snowdrops though. Maybe it’s a bit like brussel sprouts and they need a good hard frost? I usually have a few straggly ones and they are just appearing now, but nothing like the clumps I remember from the “good old days” back in Scotland. Mind you, we have some lovely, delicate poppies in shades of pink and mauve snuggled around the olive trees so won’t complain too much.

People traditionally fast during Lent so it’s a chance to try new vegetarian dishes. There’s no shortage of fruit and veg in the shops and products with sesame are also popular at this time of year. Try some tahini with honey, chewy sesame bars with nuts or another favourite – halva. And when it comes to halva you are spoiled for choice as  you’ll find  many different types in the shops. Another favourite is homemade halva, though we make that with semolina and not sesame.  It’s  served cold, either at the end of a meal or as a snack.

Fasting is a matter of choice, it’s not compulsory  and for those who don’t want to fast for the 40 days of Lent the tavernas serve their normal  variety of dishes and every household decides for itself whether to cut out meat and dairy.

Only one thing is certain, most Greek families will  be feasting on succulent lamb or goat come Easter Sunday.  And by that I mean the whole animal – nothing is wasted, either used for soup, stuffing, grilling, frying. Add a few seasonal herbs and you have  a meal to remember.

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here we go a-foraging…

If you’re out and about this time of the year in Thassos you’re bound to notice people wandering around with bags full of what looks like weeds to the “untrained” eye. They’ll probably be walking slowly, eyes bent to the ground as if studying the land. And in a way they are.

It’s long been considered a delicacy in Greece and other parts of Southern Europe  and now the humble dandelion is getting a mention in all the magazines as “foraging”  becomes popular  in other countries too.

I  can recommend a salad made from fresh “horta” (wild greens) accompanied by feta cheese and bread. Simple but very tasty and very nutritious. We’re into Lent now and  so they are a tasty addition to any meal.

As well as dandelions we pick a variety of greens including wild onions, garlic, parsley and milk thistle. Each plant has a slightly different flavour, some being more bitter and some slightly more pungent.

There’s a lot to be said for foraging.   Apart from the obvious economic benefit – you can pick  enough in an hour to fill a few salad bowls  – it’s also quite therapeutic.  What could be better on a fine sunny day that strolling amongst the olive groves, either on your own if you want a bit solitude or with a couple of friends. But then you’re obliged to share the pickings!

The greens are versatile and we use them in a variety of ways, apart from the salad. Try them in a risotto or pie – it replaces spinach in any dish.

You can only use them when they are tender, of course and before they start to flower and never dig them up by the roots. Just cut the leaves and then when you go back next time there’ll be more waiting for you.  There lies the biggest decision you have to make  –  you’ve come on  a tiny, but very tender specimen – do you pick it now or do you leave it to grow.  In a few days it’ll be that bit bigger but there’s always the chance somebody else will have got to it before you go back!

Aberdeen on a sunny day

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An exception to every rule

and in our case that’s stuffed peppers and tomatoes!

That’s one dish we can’t resist, even in the middle of winter. Considered a summer food, the filling of  rice and herbs goes down just as nicely on a cool day, when accompanied with feta cheese and salad of your choice.  

The feta, can, of course be fried, grilled or served the usual way with olive oil and a little oregano. I like to layer it in a ramekin-size clay pot with the oil and oregano, cover it with tinfoil and leave it by the charcoal on the fire. After about 15 minutes it’s ready.

Traditionally we use green bell peppers in this recipe but the long red ones are lovely and sweet so I add a few of those too.

If there is some space left in your baking tray add potato wedges. Delicious!

Something else I’ve learned is to stuff  hollowed-out courgettes, vine leaves or the delicate orange flowers from the courgette plant with any left-over mixture.( These last 2 don’t need as much baking so add them later.)

It’s a great vegetarian dish, easy to make at home or remember to ask next time you are in your favourite taverna. Don’t forget the retsina to accompany it!

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