Friday, June 30, 2023

Greek eggs with potatoes

Growing up, I was averse to eating eggs. It drove my mom crazy. This, however, was one of the very few ways I would eat eggs, not in the least because the dish contained fried potatoes. I couldn’t and still can’t say no to fried potatoes.


This is by far one of the best eggs and potatoes dishes in Greek cuisine. It is also one of the simplest and quickest.

You fry a bunch of potatoes. Not until crunchy, but until cooked through with a light crispness and still a bit soft.

You beat some eggs in a bowl.

You add olive oil in a large frying pan and throw in the fried potatoes.

You add the eggs, that will cook in no time and all around the potatoes as you toss everything together, creating a frittata of sorts. Not scrambled eggs.

You sprinkle with black pepper and sea salt and you dig in.

You’re welcome.





Greek eggs with potatoes (Avga me patates)

This is not scrambled eggs with potatoes, and it’s not an omelette. It’s not a solid mix of the two ingredients. It is their marriage in the pan, harmonious and symmetrical.

The two ingredients embrace each other and become one, while maintaining their uniqueness. The eggs surround the potatoes, caress them, with a few big and juicy pieces wandering around in the pan away from them.

The potatoes should be soft, not crunchy, the eggs slippery and moist, with the olive oil marrying the two and the salt and pepper flavoring them.


Yield: 2 generous servings



3-4 large potatoes (I prefer the floury kind for fried potatoes)

Olive oil (or sunflower oil if you prefer it) for frying the potatoes

5 large eggs

2 Tbsp olive oil

Sea salt

Black pepper



Peel the potatoes. Rinse them under cold water and cut them the classic French fries style. Rinse them again and leave in a colander to drain while you heat the oil.

In a wide and deep frying pan, add enough olive oil (or sunflower oil) to fill it by half. The oil should be enough for the potatoes to be completely immersed in it while frying. Heat the oil over medium heat until it starts to shimmer. It should be about 175°C if you’re using a thermometer. You can also test if it’s ready by dropping a potato in it. If the oil bubbles, then it’s ready. Be careful though. If the oil foams up vigorously, the oil is too hot. Lower the heat for a minute and test again.

Add the potatoes and fry over a medium heat until they become light golden with a nice crispy crust but not crunchy and deeply golden. You want them to have a soft-ish texture for this dish. They should be fully cooked though, not par-cooked.

Remove the potatoes from the pan with a slotted spoon and place them in a bowl.

While the potatoes are frying, break the eggs lightly in another bowl using a fork, mixing them with some salt and pepper.

In a large, wide frying pan (28-30 cm in diameter), add the 2 Tbsp of olive oil and heat over a medium high heat. When it starts to shimmer, add the potatoes and spread them evenly in the pan. Immediately pour the eggs all over the potatoes. Wait for 10 seconds and then start to gently toss everything around using a heatproof spatula in order to mix the eggs with the potatoes. As the eggs start to cook, continue gently tossing, not breaking up the eggs completely. Do not overmix the eggs. You want big and smaller pieces of egg cooked all around the potatoes, not scrambled eggs.

Empty everything into a large plate, add some salt and pepper if needed and enjoy immediately.

I served the dish here with an assortment of olives that I had marinated, Greek soft mizithra cheese and sourdough bread.



Tuesday, June 27, 2023

Raspberry yoghurt ice cream

If you like raspberries, their tartness, their unique sweetness and gorgeous flavor, then this is an ice cream for you.

It’s quick, easy to make, with only three ingredients, and will cool you down from the summer heat in the best way possible. You just need to have a powerful food processor or a super strong blender to make it, frozen raspberries, Greek yoghurt, honey and a tiny bit of vanilla if you want.


It’s best eaten a short while after you have made it, when it has sat in the freezer for a couple of hours to firm up but is still easy to scoop. When it stays in the freezer for many hours, it becomes super hard so when you want to serve it, you just need to move it to the fridge for about an hour to soften and become scoopable again. The reason this ice cream hardens so much is because it has a lot of ice crystals in it due to the high water content of the fruit and the lack of fat; there’s only the fat from the yoghurt which is just 10% as opposed to regular ice cream that contains egg yolks and cream, which has about 35% fat, and has a smoother and richer texture because of that. So if you’re looking for that kind of ice cream, take a look here and make the one that catches your eye.


This ice cream is fabulously refreshing and bright, with an incredible zingy taste that makes your taste buds come alive. It’s full of the flavor of the fruit with a mellow sweetness from the aromatic honey and an intensely vivid color from the raspberries.

I have made this ice cream several times the last few years and even though I love scooping it into nice round icy balls, my son prefers it as a popsicle. Your choice!




Raspberry yoghurt ice cream

Raspberries, especially frozen ones, tend to be tart, and Greek yoghurt has a tangy flavor so there’s the need for a sweetener. I prefer honey but you could use maple syrup or agave if you wish, although the kind and amount of sweetness they render differ to that of honey.

The amount of honey given in the recipe is more of an indication rather than a set figure, because the amount will depend on how much you like the tartness of raspberries, on how sweet you prefer your ice treats to be and of course on how sweet the berries you use are.

I love coating the whole ice cream in a chocolate shell (here’s the recipe) or just grate some dark chocolate on top because the raspberry-chocolate combination is very close to my heart, but the last time I made it, it was a bit more tart than I would have liked it so I drizzled a generous spoonful of honey over my portion. Let me tell you, it was scrumptious and I loved the viscous honey on top for added texture.

Use honey whose flavor you enjoy because you will taste it in the ice cream. The milder, though, the better, as you’ll get to taste more of the raspberries rather than the honey.


Yield: around 450 ml

Special equipment: strong food processor or super strong blender


200 g frozen raspberries

180 g Greek yoghurt, 10% fat (full-fat)

100 g runny honey, I use either lavender or Greek thyme honey (you can sub with maple syrup or agave but the level of sweetness will vary)

1 tsp pure vanilla extract (optional)



Place all the ingredients in a strong food processor or super strong blender and blend until you have a smooth mixture.

You can have some immediately if you want, given that the texture at this point is firm and solid cold. Mine usually isn’t because it’s too hot in the summer. Empty it in a freezer friendly container and freeze for a couple of hours or until firm enough to scoop into balls.

Note: It’s best eaten a short while after you have made it, when it has sat in the freezer for a couple of hours to firm up but is still easy to scoop. When it stays in the freezer for many hours, it becomes super hard so when you want to serve it, you just need to move it to the fridge for about an hour to soften and become scoopable again.

You could also make popsicles by pouring the mixture into popsicle molds.

It keeps in the freezer for a couple of months.





Thursday, April 6, 2023

Puy lentils with wild garlic pesto, Greek anthotyro and date molasses dressing

Wild garlic season is here and for me this means one thing first and foremost. Wild garlic pesto.


I’ve been meaning to share my recipe for this for a while now, so here it is. Full of wild garlic flavor, no other greens to dilute its pungency and aroma, with classic pine nuts and parmigiano, and lots of extra virgin olive oil. 

In this dish it is simply dreamy as it pairs perfectly with the nutty and peppery green Puy lentils and the creamy Greek anthotyro. 



The dressing is another little gem, heavy with citrus flavor, fresh, hot ginger and date molasses to render its sweetness and balance out the acidity.

Needless to say, both the pesto and the dressing are recipes that you can use in other dishes.


Use the pesto over your favorite pasta shape or in other salads/grilled vegetables, smeared on top of a good seared steak or fish, as a pizza or bruschetta topping, or in a sandwich.

You can use the dressing to jazz up any old boring salad.



More recipes with wild garlic:

~Wild garlic flaky flatbreads

~Wild garlic tzatziki

~Broccolini with wild garlic and miso dressing 

~Veal biftekia (Greek burgers) with wild garlic






Puy lentils with wild garlic pesto, Greek anthotyro and date molasses dressing

You can eat this dish either warm, when lentils are freshly boiled, or at room temperature.

You can substitute the Greek anthotyro with ricotta if you are unable to find it where you live. If you don’t have date molasses, you can use grape or carob molasses instead, even though you must keep in mind that each type of molasses will lend its own unique flavor to your food.

Puy lentils keep their shape when cooked, making them ideal for this kind of dish and for salads. You could also use black Beluga lentils.


Yield: 4 servings  

Special equipment: small food processor



for the wild garlic pesto

100 g trimmed wild garlic (without the stems), rinsed and patted dry

50 g grated Parmigiano Reggiano

50 g toasted pine nuts

100-110 ml extra virgin olive oil

Salt (if needed)


for the dressing

4 Tbsp freshly squeezed orange juice

3 Tbsp freshly squeezed lemon juice

1 tsp red wine vinegar or apple cider vinegar

4-5 Tbsp extra virgin olive oil

1 tsp freshly grated ginger

1 tsp date molasses

Salt, to taste

Black pepper, 4-5 turns of the pepper mill


350 g Puy green lentils

200 g Greek anthotyro cheese




make the wild garlic pesto

In a food processor, add the wild garlic leaves and process roughly. Add the grated Parmigiano and process a bit more. Add the pine nuts and process just a little. Add olive oil, a couple teaspoons at a time, and process. You should end up with a slightly chunky pesto with well incorporated ingredients. You may need more or less oil depending on how thick or loose you want your pesto, or how much moisture the leaves release.

Keeps well for 3-4 days in the fridge, in a glass jar with lid, or frozen into cubes for 2-3 months.

make the dressing

In a glass jar with a lid, add all the ingredients, close the lid tightly and shake well. Give it a taste and add more salt if needed.

prepare the lentils

Before you cook the lentils, it is important that you pick them over. Sometimes you can find spoiled or blackened lentils, or small stones or debris among them that you have to discard. Just lay the lentils on a plate in small batches and pick them over carefully.

Pour 1 liter of water in a medium-sized, heavy-bottomed pan, put on the lid, and let water come to the boil over high heat. When it comes to the boil, add the Puy lentils along with ¼ tsp salt, lower heat to medium, put on the lid and let lentils cook for 15-20 minutes, until they soften but remain 'al dente', meaning firm but not hard. Drain them well in a colander and return them to the pan.


In a bowl, toss the boiled lentils (either while hot, or when they have cooled) with as much of the vinaigrette as you want. It’s all about personal taste here. Start with a few tablespoonfuls and add more if needed.

Divide the lentils among four plates.

Add a couple heaped teaspoonfuls of pesto on top, then crumble some anthotyro cheese on top.

Drizzle with a little more dressing if desired.