- 2 cucumber slices
- 4-5 fresh mint leaves
- 1 shot of Hendricks Gin
- Squeeze of lime
- 2 dashes Elderflower Cordial/Syrup
- Ginger beer
And now what?
Add all ingredients (except ginger beer) in a shaker with ice cubes. Shake for 10 seconds. Strain in a glass with crushed ice and top up with ginger beer. Sprinkle with freshly grated nutmeg.
- 2 green peppers
- 2 red peppers
- 2 yellow peppers
- 1 orange pepper
- 4tbs olive oil
- 1 onion finely chopped
- 2 garlic cloves sliced
- 2tbs vinegar
- 1 finely chopped big tomato
- ½ cup parsley or coriander finely chopped
- 5-6 fresh mint leaves finely chopped
- 1 pinch of sugar
- Salt and pepper to taste
And now what?
Pre-heat the oven, at 200 degrees C (approximately 400 degrees F).
Wash the peppers and towel dry. Place them in an oven tray and roast for 30 minutes or until they start getting a black skin. Turn the peppers and roast for another 20 minutes the other side.
When they are ready, place them hot in a zip-lock plastic bag . Keep them zipped in the bag for approximately 10 minutes to get moisture. This will help you remove easily the skin later.
In a heavy bottom frying pan heat the olive oil in medium heat. Add the sliced garlic until it will start turning brown. Then remove from olive oil and add the onion. Sauté onion until they will get translucent (approximately 4-5 minutes in medium heat). Sprinkle the sugar over the onion and add the vinegar.
Add the tomato and simmer for 4-5 minutes.
In the meantime remove the skin from the peppers with a knife, remove the seeds and cut in big slices. Add the sliced peppers in the frying pan together with the other materials . Turn off the heat, place in a bowl, add salt and pepper to taste and add the parsley or coriander.
You can enjoy this salad cold or hot!
Extracting cooking and recipe secrets from my grandmother Fotini sometimes feels like investigating a CIA spy. You really need to break it down to details in order to get the correct information.
Taking notes while Fotini give us instructions to make the lemonade.
She tends to hold the little details so she still makes the best whatever-she-is-cooking-thing. The idea of measurements is also missing, so when I explain her that we need to give clear instructions for the recipe so other people can make it too, she will come back to me with funny descriptions that work only as na inside-family code.
For example when I asked her what temperature the sugar syrup should have before adding the lemon juice, she naturally answered : “The same as when you add the yeast to make yogurt”.
Fotini's homemade lemonade
Summer came scorching in Athens and it’s time for some Granny’s homemade lemonade. We had Fotini my super-grandmother visiting us in Athens this weekend and we decided to pick her brain and little hidden secrets for a fresh homemade lemonade. This is an easy to make lemonade syrup that you may keep in the fridge for days. You can dissolve with water each time you want and enjoy fabulous lemonade. You can also use in cocktails.
- 2 glasses and a tablespoon white sugar
- 2 glasses fresh lemon juice (no pulp)
- 2 and 1/3 glasses water
- a lemon cup (discard the pulp)
Tip: Always use the same glass or cup or any other mean of measurement.
And now what?
Add the sugar, water and the lemon cup in a pot, bring to boil and shimmer for 5 minutes until sugar is dissolved and the lemon cup is bringing out smells and flavours. Put aside to cool down to a temperature that your finger can hold inside the liquid for 10 seconds (this is a practice they used the old times in Greece to check the right temperature to add the yeast in the yogurt), this is approximately the body temperature so if you actually have a thermometer you can measure it precisely. We prefer the old trick! Then you add the fresh lemon juice and stir to blend. At this stage you can taste and add more sugar or lemon juice depending on your preferences. Put in bottles and refrigerate.
Put ice, fresh lemonade concentrate and water in a glass and enjoy. I usually dissolve 1 to 1 part. I sometimes decorate with fresh mint leaves and a slice of lime.
Fotini emptying the lemon cup from the pulp
The lemon cup ready to boil with the syrup
Fotini giving instruction to Georgia
Boiling the sugar syrup with the lemon cup.
Mixing the fresh lemon juice with the sugar syrup, after discarding the lemon cup.
This is a very basic chili-garlic paste that you may use for cooking or as a side on the table to spice up a meal as you like. You can keep it refrigerated for a month. I use it as a topping for pizza most of the time. My favourite combination would be pizza with goat cheese, chilic paste and caramelized onions. A combination I discovered in Haiti.
So let’s make some chil-lic.
The procedure is as basic as the materials. This time I will leave the pictures to guide you. Enjoy!
- 8 chilies (red and green)
- 2 garlic cloves
- Extra virgin olive oil
And now what?
Today we all want to wish Happy Birthday to our friend Niko… May the Giafka be with you xoxoxo
I had never been a big follower of Gin Tonic. When work brought me to Haiti I was lucky enough to share a year of my life with an Irish-man and a British-man. Drinking G&Ts after long hours of work ended up being a ritual at our house. A week ago my roomate Stavros came back all happy after work bubbling about this Perfect Gin Tonic he had at the bar he is working. The first attempt to do the mixing at the house was not so Perfect but still ok. Then I had this cocktail in a couple of bars around Athens and I got all excited about it cause it is really PERFECT. Cheers Dan and Andy, this post is dedicated to our G&T sundowners with a view… and the whole Cap De Marichaud crew!
The Perfect Gin Tonic
- 1 1/2 oz Gin
- 4-5 cardamom seeds
- Tonic water
- slice of lime
- cucumber slice
- cardamom or celery bitters (optional)
Crash the cardamom seeds in a glass. Add ice, the Gin and top up with Tonic. If you are gourmet enough and happens to have cardamom or celery bitters go ahead and add a couple of drops to enhance the flavours. Add a slice of lime and a good slice of cucumber at the end.
The Gin I recommend for this cocktail would be Hendricks however any good Gin would do. You could also try to extract a little bit of cucumber juice and add 1/2 oz approximately. The way to do it is grate a little bit of cucumber and then crash the puree in your hands to extract the juices into the glass.
The Perfect Gin Tonic