narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (4-6 people) ½ kg fish fillet (ex. cod) 4 medium potatoes 1 small onion (grated and strained well) 2 cloves of garlic (grated) 1 egg white fresh herbs finely chopped (dill, parsley, spearmint etc.) salt white pepper some olive oil for the…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (6 people) 5-6 round eggplants (you can also use white eggplants or half round, half white eggplants) 350 g grated feta cheese 150 g grated San Michali cheese 5-6 ripe fresh tomatoes or a can of chopped tomatoes 2 cloves of garlic…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (4-6 people) 1 octopus 500g 2 bay leaves A few black peppercorns 1 peeled onion 200 ml extra virgin olive oil The juice of 2 lemons salt Garnishing Finely chopped parsley Finely chopped spring onions (optional) Wash the octopus, rinse it and…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (4 people) 2 bunches of purslane 2 tomatoes 1-2 rusks a few black olives 125 g feta or anthotyro cheese salt white vinegar extra virgin olive oil Wash the purslane and use your hands to cut it. Place it in a salad…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients Approximately 8 barley rusks Some black olives Capers and caper leaves Extra virgin olive oil Some fresh basil leaves (optional) For the sun-dried tomato pesto 2 cups of sun-dried tomatoes 1 cup of San Mihali cheese (freshly grated) 50g pine nuts ½…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (4-6 people) 1 octopus approximately 1200-1500g 3 spoonfuls of red wine vinegar 5-6 spoonfuls of olive oil 2-3 garlic cloves 1 bay leaf 3-4 cloves A few black peppercorns Oregano Wash the octopus and cut into half or quarters, leaving the tentacles…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (4 people) 500 - 600g medium shrimp (peeled, tail-on) 1 can of tomato sauce 2 fresh tomatoes (finely chopped) 1 onion (finely chopped) 1-2 garlic cloves (grated) 1 pepper cubed or sliced (optional) 1 ouzo shot (approximately 80 ml) 150g feta cheese…
text: Kostas Paschalis Beis* Ouzo has its own way of serving, its own utensils, and appetizers. In our opinion, the most suitable ouzo glasses are the “kanonakia”, a word meaning “small canons” and referring to tubular and thick-bottomed glasses. Each glass serves 3-4 sips of ouzo mixed with water. In the old days, it was…
In its effort to look into the ouzo distribution landscape as seen through the Greek online shops and using the Chios Shop stores as a case study, tsou.gr reveals today interesting facts which could very well prove to be the springboard for a useful discussion on the extent to which the existing situation can improve.…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (4-5 people) 6-7 medium potatoes 1-2 small jars of tuna fillets, preferably from Alonissos 2 hardboiled eggs (in slices or cut lengthwise) 1 cucumber ½ bunch parsley (finely chopped) 2 green onions (finely chopped) a few red, yellow, and black cherry tomatoes…