What I've been up to in the kitchen

I have been cooking a lot lately but not blogging much about it.
Bad blogger, bad.

I have been making all kinds of food that worked and made complete gluttons out of S and me and, ehm, some that didn't.

I'll share those that did work because I'm vain and too proud to share with you my kitchen fiascos.
Well, the truth is I just rarely take pictures of the flops.
They annoy the hell out of me.




Greek gemista. My favorite dish, ever. I used to go straight for the stuffed peppers but now I prefer the stuffed tomatoes. People have the right to change opinions and cravings, right?

See the recipe here.

Spanakopita. Spanako-pita. Spa-na-ko-pi-ta. S-p-a-n-a-k-o-p-i-t-a. The majestic.
That's Greek spinach pie to you.

See the recipe here.





Kritharokouloures aka Greek dried barley rusks. Traditional recipe from the island of Crete. By making these, I managed to bring a small part of the island into my little expat kitchen.
My favorite combination: kritharokouloures + kefalograviera (Greek cheese much like Gruyère) for breakfast, lunch and dinner.





The first time I made chocolate ice cream. A complete success thanks to my ice cream god, David Lebovitz.
S, in between spoonfuls of ice cream, staring at me with disbelief: " are you sure you made this?"
I think he had a death wish.

(I made it again! Check out the recipe)





It was S's birthday last week. I made chocolate truffles to bring to his office for his co-workers. The ones with hagelslag (Dutch for sprinkles) were a huge hit. The Dutch loooove their sprinkles.
(Recipe here)


P.S. Some of the photos were taken with S's iPhone that's why their quality is not the best. (By the way, I can't stand iPhones, I don't get why everybody has one, I had to say it, sorry baby)

I had to show you these

I couldn't believe my eyes when I saw these,






and these.






Oh, and these just seem kind of plain now, right?






These are pineapple-strawberries (or pineberries),






and these are raspberry-strawberries (or strassberries).






Both were insanely expensive but I had to have them. I couldn't resist the opportunity to savor them.






Both are softer and smaller than regular strawberries and have a sweet taste and smell. The combination of flavors is evident by their names but the strawberry flavor is doubtlessly dominant.






If I were in Greece this Sunday, I would be using them to make something special for my mom, who I haven't seen in so long and who I miss very, very much.

Instead, I will have to enjoy them all by myself. Er, I mean with S.