4.22.2016

Destination SKG - Greek coffee

This is the greek coffee. It is drunk in a small coffee cup, somewhat bigger than the espresso cup, and filled to the top. It can be plain (sketos) without sugar, medium (metrios) with some sugar, or sweet (glikos) with a lot of sugar. This must be decided before actually making the coffee, since the sugar is added with the coffee in the water before boiling. It also must have a skim (kaimaki) if it is wellmade, unlike the one in the foto. It is called greek or turkish coffee, although after the turkish invasion in Cyprus, "turkish" tends to extinct. The best one is made with slow boiling in hot sand, the way Beduins made it in the desert. It is ALWAYS served with a glass of water, since because greek coffee is the traditional thing to drink in one's funeral, we cannot raise the cup to say cheers (stin igia sou) that in greek means "here's to your health". So we do this with the glass of water. Once, you have drunk your coffee, and by that I mean only the liquid above, leaving the wet residue, you can mix it gently and turn over the cup in your plate, trying to dirt the whole inside of the cup. Then leave it this way to dry and ask a connaisseur to tell you your fortune. If what you hear is good, remember NOT to say thank you and give some change to the fortune teller, so that it becomes true!   

4.21.2016

THE sauce pot

from www.bodum.com
So clever!!! No need for small dishes, no waste of sauce, or, quite often for us Greeks, of olive oil. Why nobody else thought of it sooner? Bodum is, after all the company mostly known of its innovation as well as its style. In every product there are small twists and details that make a difference, such as the combining salt and pepper grinder below that saves you from a second one,
from www.bodum.com


or the bread box with cutting board lid and the air window that improves the hygiene of the stored bread.
from www.bodum.com
And at the same time, how beautiful!

4.20.2016

paperlike porcelain

from www.hay.dk
I was always in love with Danish design! Its simplicity and usefulness, while still looking great, continues to thrill me. In the case of this porcelain china, that resembles paper plates, I have also found humor and inventiveness! So resourceful that easily brings a smile on one's face.

4.18.2016

Destination SKG - Before Thessaloniki

The first residences that appear in the area, date back to 6.000 B.C. There was also fire at the area that the food was prepared, that most of the times were either lentils or barley, since the pottery and the boiling were simultaneously discovered. The most popular, however, was “asprositi” that was a type of wheat. We also, know that during this era there is hunting, hares, ducks, geese, but also wild boars and dears but also fishes that the inhabitants enjoyed. During the era of Coper, we observe that the trade increases, therefore the variety of food increases as well, and we may find broad beans and millet. Even more, with the era of Iron, the gastronomic variety is increased and therefore, the residents enjoy fishes of the Thermaikos gulf, or from nearby areas like Dion, Pella, and Olynthos, and wine from Chalkidiki (Mendi, Skioni, Toroni). There were also, the fish from lake Volvi, like the bass fish and the mule. Especially as far as the bass fish is concerned, it was offered as a sacrifice in an annual fish ceremony. During this ceremony, all participants would actually ensure salted fish for the whole year.

4.15.2016

Capers, the Santorini island green treasure


This Santorini taste that has been forever loved by Greeks and all around the world, can easily be found in many Greek traditional dishes, or bought in small jars. Fava, tomato salad, or small cheese bites are eternal companions, for these small bitter and salted green beads. Their strong taste awakens strong feelings of either love or hate. If you are a fan try them in dishes that desire ouzo, tsipouro or asyrtiko (divine) wine!

4.14.2016

the salt of our life

from http://www.maldonsalt.co.uk
This salt is the meeting point of many chefs, and a delicious way of seasoning your dishes. The most valuable of spices, the sneaky Snow-white of tastes, the one ingredient that all food long for, has found the perfect ambassador. With a long history and an everlasting family love, the Maldon salt carries a huge tradition with great pride, to bring taste to the highest.

4.13.2016

home cooking conclusions

from www.chicagonow.com and liquene
Ok, let's get things straight. I love cooking, I cook every day, I cook very well and I like giving dinner parties and am very good at it! That being said, as the years go by, I have come to some conclusions that tend to be some kind of life attitude from my part, and I try to stick by them because unless someone proves otherwise we only live once and life should be as pleasant and as free as possible.

So I have come to terms that I am rather a more talented eater than a chef, and if I want to eat something exquisite and difficult, I simply order it instead of making it. Believe it or not it's a lot of fun as well and there is nothing wrong with getting pampered every now and then. 

Another thing is that nothing is as easy as in a TV cooking show. The ingredients never lay in front of you in the exact portions and at the end you have to wash the dishes to say the least. 

When you cook with children things are the opposite from what you usually watch in an ad. Things get messy, everyone starts with enthusiasm, but quite often ends with crying and screaming, especially if there are more than one kids. Not to mention that the time of cooking is doubled or tripled. As my mother told me when my six year old daughter insisted on helping her in the kitchen, "So much help is almost unbearable"

And finally, preparing a dinner party, should not have to take more than two hours of your time. Otherwise, what's the point? You are not the cook, you are the hostess and should be able to spend the rest of your time getting beautiful and resting, so that when your guests arrive you can be relaxed and entertain your friends. If you are not going to have a good time it's better to make one dish or the salads and order the rest. You really don't have to tell anyone or feel bad about it!

We came on this earth because we are lucky, so whenever we can we should celebrate it! And no one can really celebrate when tired!!!

4.11.2016

Destination SKG - The Modiano food market

The Modiano market took its name after the French - Jewish brothers Eli and Sarl Modiano, who built a central gallery of foods, copying that of Paris. The construction began in 1922 and Modiano was inaugurated on 26 March 1925. It was an answer to the Ottoman market mpezesteni, but also an example of the reconstruction that took place after the great fire. The market is stretched out in the building square that is shaped by the roads Aristotelous St., Ermou, King Heraklion and Komninon. In this market we can find shops with food, meat, fish, vegetables and other. Modiano is dominated by colourful food and perfumes and thus the eye many times overlooks the marks of time. The architecture is beautiful with the facades especially and it is built like a three corridor royal church, dedicated only to trade.
The fish especially are found in a great variety here, mostly in the Eastern gallery next to Aristotelous St. There are also many cafes and small restaurants. The market continues even today to charm with its retro appearance. It was considered always more qualitative than the rest of the markets and it is magical specifically in the feasts where one ends up eating standing up and with a glass of wine in hand.





4.08.2016

Waiter - a valuable ally

"Waiter" by Boris Kustodiev from www.wikiart.org
If we agree that the leading star of a restaurant and patron of the kitchen is undoubtedly the chef, then the supporting role goes to the man - or woman-  that keeps things together, to say the least, in the restaurant's dinning room. The waiter, can be either a great asset or a destructive liability, and has the power to fix almost every mistake or ruin the whole dinning experience. Because, dinning in a restaurant, is not just about good food, it's much much more. And even though the environment (decoration) and music might play an important part throughout the meal, the real difference can be made by a good and clever waiter. Being polite, but not slavish, knowing what to recommend and smoothly change recommendations, at any slight hint of disagreement from the part of the client, always prepared, always there, but discreetly and only seen when necessary. Calm but not sleepy, clever but modest, with the qualities of a confessor, a successful waiter can push the dishes and wines he wishes, and at the same time make his customers happy. The waiter is the double agent who helps the information flow, between the kitchen and the customer and at the same time he is the wing man of the restaurateur. That being said, I can only dedicate this article to my ally, Michalis of the 7 thalasses restaurant, one of the most valuable waiters that not only serve me and my family with a unique and sincere politeness, but also manages to correctly guess our mood and preferences every single time.  So, the next time you visit your favorite restaurant, make sure you get to know your waiter, he is your ally, your help, your friend, your host, and the person you have the most contact with, throughout your meal, and he will make sure you'll have an exceptional time!


4.07.2016

Desination SKG - The seven seas restaurant

 If you are determined to taste the creativity and treasures of the Greek fish cuisine, do not forget to try the delicious and exquisite dishes of a very dear to me restaurant, the 7 thalasses, meaning 7 seas. The place, the service, the quality, the imagination, the commitment, the comfort, and of course the taste are the seven elements that complete the gastronomic map of this elegant fish restaurant.

shrimps in fresh tomato and pesto sauce
 There is no dish that must be avoided, and no advice, except try everything.
salmon salad
 So good luck with the order.

athinaiki meaning fish with mayo and poached egg
 Although "Athinaiki" (above) is certainly a must.
croissant filled with fish


 There are also flavors that are worth experimenting with. Enjoy!!!

4.06.2016

Guiltless pleasure

the photo is from www.planetorganic.com
What else could I ask for? It is dark and bitter, as every fetish product of lust should be, it's organic, putting at ease my green conscience, and it contains cardamon and cinnamon giving me the perfect excuse to satisfy my sweet tooth. Not to mention that I can make a perfect small frame from the simply fabulous rapping that I fell in love with, from the first sight.   

4.05.2016

People - Nigella...nice and simple?

the photo is from news.nationalpost.com
What is it really about Nigella Lawson, that makes us, women worship her and wanting to be her, even with a couple of extra pounds on us? And it is actually those extra pounds that we so easily are willing to endure that makes our admiration genuine and utterly true! Is it the fact that she makes it look so much fun to have friends over for dinner? or rather that she quickly and effortlessly puts together a feast that looks and tastes great? Ok, these are strong factors, but I would like to think that other aspects of her personality and her way of moving provokes these feelings that are only meant for movie or rock stars. It's her easy going way to, actually giving back this love in each and every tv show that we watch, in each and every episode we devour. She gives it back, bit by bit, with every small sip or bite she has when tasting her recipe, telling us it's ok to do so as well. With every ready made chicken stock, or ready washed salad she uses, letting us doing the same and not feeling guilty, for not spending endless hours in a kitchen to please our guests or loved ones. She has actually understood us and told us that being a hostess doesn't mean we have to be exhausted until the time the guests arrive. She has given us a way out, a way to use all the facilities available and not thinking about it twice. A way to feel great, instead of a drag, having a party. So thank you, Nigella, for telling us that all is good, all is forgiven, all is justified and the first rule is that the cook must have a good time!

4.04.2016

Please, work on me...

The pictures can surely fool you, but these are only two of the lovely, multi functional worktop savers, one can find at joseph joseph . Simple ideas for all that brighten your day, make life easier and more pleasant and colorful!The pictures can surely fool you, but these are only two of the lovely, multi functional worktop savers, one can find at joseph joseph . Simple ideas for all that brighten your day, make life easier and more pleasant and colorful!