Chestnut and Tsipouro Festival – Ano Chora, Greece
|Photo By Suvlaki|
They are a small group of old friends from Athens who share an obsession with good food. Food that is fresh, healthy, and responsibly sourced. Oh, and insanely tasty!They also think Greek ‘suvlaki’ – which means ’little skewer’ or simply ’stick’ and is synonymous with street food in Greece, is the tastiest and healthiest way to eat on the go.
Which is why they decided to come together and bring this little wonder of Athens’ past to the heart of Soho.
|Photo By Total|
- 1 cup Greek Yogurt
- 1 cup heavy whipping cream
- 1 cup whole milk
- 3/4 cup brown sugar
- 3 egg yolks
- In a saucepan, combine the cream, the milk and half of the sugar and simmer, stirring continuously until sugar dissolves.
- In a bowl, whisk the yolks and the remaining sugar, until blended.
- Add the saucepan mixture to the bowl mixture and whisk until blended.
- Bring the mixture to the saucepan and stir continuously over low heat for about 3-4 minutes. Do not boil!!
- Strain the mixture over a medium size bowl.
- Place the bowl with the mixture in a larger bowl half filled with iced water. Whisk for 5 minutes until mixture is cool.
- Remove the bowl with mixture from the larger bowl filled with water and whisk yogurt and a pinch of salt.
- Transfer the final mixture to an ice cream maker. Alternatively, place the mixture in a big bowl covered on top, and stir it every half an hour until frozen.
|Photo By ethnos.gr|
Tip: To enhance the flavour, add some nuts and Greek honey on top, or some authentic Greek spoon sweet.
|Photo by Caruso.gr|
Ellada, Giorti, Gefseis, (Ελλάδα, Γιορτή, Γεύσεις) liberaly translated “Greece, Festival, Flavours” is a multi-level festival which aims at turning the spotlight on Greek alimentary products with certified quality as their shared characteristics. It is organized by Athinorama, the only Athens city guide since 1976.
It will take place in Technopolis, Gazi, between the 8th and the 10th of May. The layout of this historical site – which includes the Industrial Gas Museum, offers a unique atmosphere and is a focal point in the cultural identity of Athens. Technopolis is easily accessible by metro.
|Photo By Trikalinos|
|Photo By mylittlegreekfoodbook|
On the islands and coastal regions of Greece, salted preserves, in other words fish preserved in salt, are an essential part of the local culinary landscape.In the past, when refrigerators had not been invented yet, each family salted fish mostly during the summer to be consumed during the winter months, when fishing was difficult.
Accompanied by a glass of tsipouro, salted preserves are a simple, but original delight to our taste buds.
The dehydrated eggs of the female grey mullet constitute the raw material for the production of “Trikalinos” fish roe. It is slightly salted, molded into pencil-sized sticks and surrounded with natural bees wax for the natural preservation of the product without chemical preservatives and additives. Fish roe was an important element of the diet of Ancient Greeks and has been considered a delicacy since the Pharaoh era in Egypt. “Trikalinos” fish roe stands out for its amber colour, soft texture, its fine, complex flavour which reminds us of the sea, and its long aftertaste. At the same time, it is a rich source of omega-3 and omega-6 fatty acids, which strengthen the body’s natural defence and health. To enjoy the fish roe, cut it in thin slices, remove the wax and serve on warm toasted bread with soft goat’s cheese, a few drops of lemon and some dill. Combine it with a Greek distillate! (text source: Yolenis official website)