Monthly Archives: April 2010

Stavros Grandma Garlic dip (or the traditional Skordalia)

In Greek “skordo” means garlic hence the traditional name of this dish “Skordalia”. Usually accompanies a fried hake plate. Stavros, a master of this dip and also my roommate in Athens for the past 10 years learned the recipe from his grandmother and since then is one of our favourite dips in the house.


Shopping list

5 medium potatoes
6 garlic cloves
2/3 cup olive oil
Sea salt
1/6 cup vinegar

And now what?

Boil the potatoes with the skin until very soft (use a fork to check the softness of the potato). Approximately 30-45 minutes.

In a big mortar you blend ¼ cup olive oil, the garlic cloves and a pinch of sea salt until you have a nice smooth paste.

Stavros getting ready to start his creation...

Remove the skin from potatoes and add in the mortar. You can transfer the mix in a bowl if there is not enough space in the mortar and continue blending the mix until smooth. Keep adding olive oil while blending the ingredients. The olive oil should be totally absorbed by the potatoes.

Add the vinegar and continue mixing. When the mix has absorbed all the liquids is ready.

If needed add salt to taste.

Tips from Stavros?

Ask your friends to clean the garlic for you otherwise your hands will be smelly for a week.

Call your mother to be sure you remember the recipe correctly.

Use extra virgin Kalamata olive oil if possible or the best quality of olive oil you can get.

Stavros Lena and Mimi during preparations and final testing...

Viva la Margarita!

After public demand from friends in Haiti I am urgently posting my favourite cocktail recipe. The Classic Margarita! However pictures will come later cause it’s early morning here in Greece at the moment and I don’t want to start making Margaritas…

The Classic Margarita

1 1/2 oz Tequila (blanco)
1 oz fresh lime (or lemon-I prefer lemon/lime juice mix) juice
1/2 oz Cointreau liqueur (you can substitute it with Triple sec liqueur but Cointreau is the best option)
Salt (for rimming the glass)

Put salt in a flat plate,preferably use freshly grind sea salt . Moisten the rim of the glass with a lime twist and then carefully dip in salt. Add all ingredients in a shaker filled with 4 ice cubes. Shake very very well until shaker is frozen. Strain in the glass with no added ice. However sometimes I might add some ice cubes in my drink at the end if I want  to take it slowly!

Frozen Margarita

The ingredients remain the same. Instead of the shaker you blend Cointreau and lime juice in a blender with a glass of crashed ice until smooth. Place mix in a glass and at the end add the tequila. The reason you are not blending the tequila from the start is to avoid loosing the basic flavor of the drink. Tequila is loosing the aroma when mixed with water in my opinion. If you don’t have an ice crasher you can place a few ice-cubes in a tea towel and then start crashing it with a heavy item or on the wall.

Frozen Strawberry Margarita

1 1/2 oz Tequila (blanco)
1/2 oz fresh lime (or lemon-I prefer lemon/lime juice mix) juice
5 ripe fresh strawberries (preferable frozen-place them in the freezer for a couple of hours before use)
1/2 oz Cointreau liqueur (you can substitute it with Triple sec liqueur but Cointreau is the best option)
Sugar (for rimming the glass)

Dip the rim of the glass in sugar instead of salt this time. Blend all ingredients apart from Tequila with crashed ice in a blender. Place mix in glass and add the Tequila.