Carnivore vs. Vegetarian vs. Vegan?

As an inveterate carnivore, I finally have to express my… Hmmm, what actually? Displeasure, astonishment, frustration? … about all this vegan hype. Is it a fad? Is it justified? Are THEY a bit over the top? I can remember that – I do not know exactly when it started – the same hype has been…

Pasta Soufflé

Once upon a time my mother made this dish when we were small and it became one of our favorite dishes. So it was just logical that I prepared this dish as well when I had my own family – and my kids love it as much as me and my brothers did. It is…

To Peel Or Not To Peel – Part 2

For today’s lunch I prepared pork filet with mushroom sauce and vegetable rice. Cleaning the mushrooms, I remembered some TV cooking shows where the chef was suggesting to peel the mushrooms. Doing the same, I thought, what for??! What difference does it make? So I took back the paper towel I started up wiping the…

Greek Vegetable Pie (Χορτοπιτα)

Maybe you already know my recipe for Chortopitarakia, the small pies stuffed with wild green herbs. If you do not have the time or patience to make those you should try this pie. Compared to the small pies it will take you about half hour to prepare the pie before cooking. So it is quickly…

Greek Pies with Wild Herbs (Chortopitarakia)

This is one of my favorite dishes in Greek Cuisine! What I especially love about  living on the island of Crete is the use of wild herbs in the daily nutrition. Not only to spice the dish but also to eat as a side dish or salad. There are still a lot of women, old…

Salmon Filet with Spinach and Feta Cheese

You won’t believe it but salmon filet and spinach goes very well together, as well as spinach and Feta cheese. All three together are most delicious! For this dish I prefer frozen salmon filets. As the potatoes take long time to cook the cooking time of the frozen fish corresponds better than the fresh. I…

Sweet and Sour Sauce

Who does not love pork or chicken sweet and sour when you go to a Chinese restaurant! Nowadays you can find ready sauce in the supermarkets around the corner. But can you be really sure that they do not use some kind of preservatives even if they say so! I am often wondering how cooked…

Stuffed Vine Leaves (Dolmades)

I believe in Greek kitchen preparing stuffed vine leaves is the highest art of cooking – if you know how to do them! I have tried a lot of Dolmades until now, but Mama Marikas’, my beloved mother-in-law, is making the very best you’ll ever get. 86 years of age by now she still wakes…

Tossed Salad with Bourbon Dressing

First time I had this salad was in a burger/steak house in town. This salad flashed us all so much that I had to do it myself at home aswell. It is really easy and give a different taste to your usual vinaigrette. You can prepare a larger amount of the dressing and keep the…