Greek Honey-Roasted Grapes with Thyme

From Greece, for Autumn: Honey-roasted Grapes with Thyme - Maria Speck

Octopus in red wine- fennel- fresh garlic marinade.

Octopus in red wine- fennel- fresh garlic marinade.

Rice and octopus cooked with asteroid anise, fennel, hyacinth bulbs, fresh garlic, dried tomato and wine.

Rice and octopus cooked with asteroid anise, fennel, hyacinth bulbs, fresh garlic, dried tomato and wine.

Shrimps cooked with ouzo, saffron, tomato and fresh garlic

Shrimps cooked with ouzo, saffron, tomato and fresh garlic

Parrot fish ( Cretan skaros, Euscarus Cretensis) is grilled whole, guts and all. Only its bitter gall is removed, and when cooked, its whole skin can be easily peeled off, while its intestines are served with salt and lemon.

Parrot fish ( Cretan skaros, Euscarus Cretensis) is grilled whole, guts and all. Only its bitter gall is removed, and when cooked, its whole skin can be easily peeled off, while its intestines are served with salt and lemon.

Skordalia is a garlic dip and belongs to the old tradition of Mediterranean garlic dips and sauces. It is made with boiled potatoes or bread or nuts, olive oil, lemon juice and lots of garlic. It plays an accompanying role to fried fish and seafood or to boiled beets. The skordalia in this photo is made with bread, walnuts, extra virgin olive oil, salt and garlic.

Skordalia is a garlic dip and belongs to the old tradition of Mediterranean garlic dips and sauces. It is made with boiled potatoes or bread or nuts, olive oil, lemon juice and lots of garlic. It plays an accompanying role to fried fish and seafood or to boiled beets. The skordalia in this photo is made with bread, walnuts, extra virgin olive oil, salt and garlic.

Lathyrus clymenum, onion and  slightly bitter olive oil obtained from unripe olives.

Lathyrus clymenum, onion and slightly bitter olive oil obtained from unripe olives.

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