by Haris Vekris Photos: Nikos Ragkousis, Nireas Vekris Summer is gone. It took along with it vacations spent next to gently lapping waves, large groups of people eating around beachfront tables, and the enjoyment of drinking our ouzo while nibbling on seafood appetizers as the sun sinks into the sea. Although for those of us…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (4 people) 4-5 round eggplants 1-2 cloves of garlic (crushed) ½ bunch of parsley or basil (finely chopped) 1 sweet red pepper (optional) The juice of ½ lemon Some white vinegar Some olive oil Salt White pepper 1-2 cubed tomatoes to garnish…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (4-6 people) 1k cherry or Roma tomatoes (preferred: Santorini ones) 2 sun-dried tomatoes (finely chopped) 2 onions (finely chopped) 1 bunch of mint (finely chopped) 1 bunch of parsley (finely chopped) ½ bunch of basil (finely chopped) 1 cup of kefalotyri cheese,…
through the tribute to ouzo that the popular show EUROMAXX aired on the TV channel of international news broadcaster Deutsche Welle On the occasion of the annual “OUZO FEST 2018” organized on the island of Lesvos on July 6-9, the satellite TV channel of Deutsche Welle (DW) devoted an extensive reportage to Plomari, Mytilini, within…
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…