The Cooking Odyssey

The journey has begun. It's more like an adventure. I am in love with Kuria Xariklia from Pyli, the mountains around Metsovo, and the waters of Porto Katsiki. I waltzed with Miss Karavia on the streets of Lefkada last night, and got a hug from Mama Karavia.

My culinary discovery was the addition of pepper (this being rice pilaf) to the heated butter before adding the rice. A secret by Kuria Aphrodite in Metsovo.


amazing article on food sustainability in London

I saw this article on a friend's post on facebook. It highlights one of my friend Susan's favourite restaurants in London - Moro.


happy birthday to my big sis

My sister has her birthday today! Xronia polla! She's an amazing Greek cook, and I'm envious that the whole family is celebrating, minus myself.

organic welsh lamb steaks with herbs and feta

I'm back. Kalo mina. Sorry it's been so long. Working hard.

Here I have for you a superly easy-to-prepare recipe that leads to some wonderful flavours. I found at my beloved Waitrose in Oxford some great deals yesterday on lamb steaks. Life has been much more fullfilling with a Waitrose in my backyard.

Preheated oven to 180 degrees Celsius. Took two lamb steaks, rubbed Kalamata olive oil, salt, pepper, dried oregano and mint on both sides. Added them onto a tray lined with foil. I sprinkled some crumbled feta cheese and 1 tablespoon of Greek yogurt on top of each steak. Squeezed some lemon juice over as well. Cooked for about 18 minutes, and then jacked up the temperature to +220 (grill) for another 6 minutes.

They were divine. Serve with side salad or rocket, spinach and watercress with some cherry tomatoes, sliced cucumber, and olive oil with balsamico.