Little Village, Wandsworth - The Cutest Greek Deli

Weekends are for exploring London!

As it is the first weekend in January (Happy New Year - Kalh Xronia!), I grabbed my friend Katie, we wrapped up warm and we went for a nice long walk along the river in Battersea to catch up on all of our activities during the festive period.

We ended up in Wandsworth Town and stumbled across this quaint Greek delicatessan called Little Village, only a few moments from Wandsworth Town station on Old York Road. 

The Greek owner is extremely friendly and explained how he imports all of his Greek produce from Greece. The deli has only been open for a few months but has it's very own oven inside, so he bakes fresh goods, such as Spanakopita. 

There is a great selection of olive oil, olives, truffle and mediterranean spreads. He was kind enough to let us sample some and both Katie and I were in food heaven. 

The raisin and cinnamon spread, which is actually a Greek dessert, is to die for! All you need is a small dollop, spread it on freshly baked bread, it is absolutely delicious. We both went home with jars full of the stuff!

Little Village doesn't only have Greek produce, it also stocks a wonderful selection of British and Mediterrean delicacies. 

If you are like me and love exploring independent local food stores in London then Little Village is not to be missed. Go wander around Wandsworth Town and make sure you stop into 366 Old York road, you will not be disappointed! 

Kali orexi - enjoy!!

Happy New Year - Kalh Xronia!

I can't believe it's New Years Eve - 2016 has flown by!

2016 has been an exciting year for me as I started this blog Greeklish in the autumn and can finally share my Greek recipes, lifestyle and culture with you all. Greece is a country close to my heart and although I choose to live in London, Greece is the only place in the world where I feel totally at peace. 

In 2017, I hope to continue to share my Greek recipes, experiences and travels with you all.

New Years Day is an important day in Greece as it is the mid-point of the 12 days of Greek Christmas (Dodekaimero). The 12 days of Greek Christmas start on 25th December when Christ is born and end on January 6th, Epiphany Day when he is baptised. Also known as MY NAME DAY, which is treated as a second birthday in Greece!

The main difference between Greek and English Christmas traditions is that in Greece you open your presents on New Years Day, known as 'Saint Vasilios Day', instead of Christmas Day. 

Saint Vasilios is the Greek version of Father Christmas and he delivers his presents on Christmas Day. Being both half Greek and half English, I was lucky growing up, as both Father Christmas and Saint Vasilios visited our household, so I got to experience both traditions! Ohhh, the benefits of being a halfy!

Another tradition is the Vasilios cake, the Vasilopita in Greek. This is a sweet round cake which is cut on New Years day by the head of the family. Each member of the family is served a slice of cake but the first four slices are dedicated to Jesus, the Virgin Mary, Saint Vasilios and the family home. Then the rest are distributed in age order. There is a coin hidden inside the cake and whoever gets the slice with the coin hidden in it, is the lucky family member and is wished Good Luck for the following year!

New Years Eve is usually spent with the family and everyone has a delicious dinner together and then after midnight, friends meet and party together to celebrate the New Year. I have wonderful memories of spending New Years Eve on Samos Island, in the main town 'Vathi', with family and friends, watching the fireworks at midnight, in the middle of the harbour. 

My all time favourite Greek tradition is the importance of the pomegranate fruit. Most households in Greece will hang pomegranates in their homes as a symbol of prosperity, fertility and good luck for the new year ahead. When the clock strikes at midnight, a member of the family who is considered lucky must smash the pomegranate to welcome in the New Year and release it's positive prospects. I think this is a wonderful tradition and have fond memories of receiving pomegranates around this time of year. 

What are your traditions and plans for New Years Eve?

I would like to wish you all a Happy New Year, full of health, happiness and of course, delicious Greek food! Kalh Xronia! Bring on 2017!

Greeklish x 

Kourabiedes - Snowy Greek Christmas Biscuits

Let's celebrate Christmas with Greek crunchy snowball biscuits!

Kourabiedes are traditional Greek Christmas shortbread-like biscuits with crunchy almonds inside covered in icing sugar creating a perfect wintery 'snowball' effect. Be careful not to sneeze when eating them as you will create a snowstorm!

Kourabiedes are extremely popular in Greece during the festive season and can be found alongside other Christmas delights such as Melomakarona - click here for my recipe. 

Every Christmas, my mother and I bake delicious Greek Christmas treats together and Kourabiedes is a family favourite. Christmas would not be the same without a platter full of these crunchy snowball biscuits. They are very different to other Greek sweets as they are dry and not syrupy like most traditional biscuits and cakes, but fear not - they are just as scrumptious!

So as Christmas is nearly upon us, I dusted off our family's Greek cookbook and used it as a basis for my Kourabiedes recipe which is really easy to make and is a perfect sweet treat to share with family and friends. We have been using this cookbook for three generations in our family and although the pages are falling apart, it is honestly the best Greek cookbook I have come across.

Here is my recipe for Kourabiedes (makes 25 biscuits):

Ingredients

50g Caster sugar

250g Unsalted butter

200g Roasted whole almonds or almond flakes (I explain how to roast them below if needed)

2 Egg yolks

1/4 Cup of brandy/ cognac (Be generous - it's Christmas!)

1/4 Teaspoon nutmeg

240g Plain flour

200g Icing sugar

Instructions

1. I only had almond flakes, so I roasted these in the oven for 6 minutes (make sure they don't burn as they will taste bitter) and then I crushed them with my hands into small pieces. I would recommend you use ready roasted whole almonds and crush them with a rolling pin in order to get that delicious crunchy bite, however almond flakes work just as well if you don't have whole almonds in the house (or are lazy like me)!

2. Preheat oven to 160 degrees. In a large mixing bowl, beat together the butter, egg yolks and sugar.

3. Add the cognac/ brandy, nutmeg and almonds to the mixing bowl.

4. Add the flour slowly, mixing all the ingredients together. The dough shouldn't be very sticky, so add some more flour if it is sticking to your fingers or add water if it is too stiff.

5. Add a sprinkle of flour to a surface area and knead the dough for a couple of minutes.

6. Place baking paper over a baking tray. Tear off walnut size pieces of dough and roll into balls or moon shape crescents and place on the baking tray (just like my photo below).

7. Bake the biscuits for 30 minutes. Ensure they don't burn, they should be a light golden colour when they come out of the oven. Allow them to cool for 5 minutes before moving them anywhere.

8. Pour the icing sugar in a bowl, take each biscuit and roll gently in the sugar and then sprinkle a generous amount of sugar on top.

9. Stack all your Kourabiedes on a plate and enjoy them with family and friends. Kala Xristougenna/ Merry Christmas!

Kali orexi - enjoy!!

Melomakarona - Traditional Greek Christmas Biscuits

Melomakarona - the ultimate Greek Christmas biscuit dipped in honey with walnuts sprinkled on top!

When I think of Christmas, I have this wonderful memory of my mother and I, spending days upon days in the kitchen, baking Melomakarona. They sum up Christmas in one bite!

Every household in Greece will either bake Melomakarona or buy them from the local bakery to serve to guests during the festive period. I have fond memories of going to family and friend's houses in Athens eating all of their delicious Christmas sweets. Melomakarona isn't the only popular Greek biscuit during this festive period, two other favourites are Kourabiedes (shortbread style biscuits) and Diples (fried dough drizzled in honey).

During the years, I have experimented with various recipes for Melomakarona, as the key step is to get the syrup quantity just right. You don't want to soak them for too long as they then will become too syrupy, however a dry biscuit just isn't a Melomakarona so you need to soak them for just the right amount of time to get that that crisp outer edge but soft syrupy middle. Some people allow the biscuits to cool down before dunking in syrup but I recommend doing it when they have just come out of the oven and are still warm. My golden rule of a 4 second dunk in the syrup seems to have nailed the ultimate Greek Melomakarona texture!

I have based my recipe on my favourite Greek chef's version of Melomakarona - Argiro Barbarigou but added in my own twists. Another great thing about these biscuits is that they are dairy-free, however be warned, they are highly addictive!

Here is my recipe for Melomakarona (makes 50 biscuits):

Ingredients

For the biscuits:

240g Olive oil

240g Sunflower oil

50ml Brandy

160ml Orange juice

850g Plain flour

2tsps Baking powder

1tsp Baking soda

200g White sugar

1tsp Clove powder

2tsps Cinnamon

Grated peel of 2 oranges (not waxed)

Chopped/ crushed walnuts for sprinkling on top (a large handful of walnut halves)

For the honey-syrup

400g White sugar

400g Greek honey (I used honey from Samos island in Greece)

400g Water

1/2 Lemon (not waxed)

Instructions

1. Preheat the over at 160 degrees. In a large bowl, mix the olive oil, sunflower oil, brandy, sugar, cinnamon, clove powder and grated orange peel.

2. Pour the orange juice into a measuring jug and mix in the baking soda. It will immediately start to fizz. Pour it into the oil mixture and whisk.

3. In a separate bowl combine the flour and baking powder. Pour this into the oil mixture and mix all together with a whisk or your hands. The key is to not mix the dough too much.

4. Take walnut size pieces of dough and roll into small oval shaped balls to form biscuits. Place them on a baking tray covered in baking paper. Allow a little space between each biscuit as they will rise a bit. Using a fork pinch the top (just like the photo below), this will allow the syrup to seep in later. 

5. Bake for 30min, until they turn a nice golden colour. You may have to do two batches depending on how big your oven is.

6. Whilst the biscuits are cooking, prepare the syrup. Add all of the syrup ingredients into a saucepan and bring to boil for 3-4 minutes.

7. When the biscuits are ready, take them out of the oven and place them to one side. The soaking of the biscuits is the most crucial element. I usually use a slotted spoon (a serving spoon with holes in it) but you can use something similar to dunk the biscuits into the syrup.

8. The best way to get the biscuits to absorb the right amount of syrup is to dunk them whilst they are still hot. Carefully dunk each biscuit, one at a time, into the syrup for 4 seconds (ensure they are full submerged into the syrup) and then place on a clean plate. 

9. Once all biscuits have been dunked, crumble some chopped/ crushed walnuts on top. 

10. When all the biscuits have cooled down, you can stack them on top of each other like the picture below. Store them at room temperature (never in the fridge) in an airtight container or simply put some clingfilm over the plate - they will last for the festive period.

Kala Xristougenna - Merry Christmas!!

Kali orexi - enjoy!!

Gemista - Greek stuffed tomatoes and peppers

Gemista - Greek stuffed tomatoes and peppers

This is probably one of the most traditional recipes you can find in Greece. Gemista means 'filled' and these tomatoes and peppers are stuffed with the most delicious filling. You can make vegetarian or meat versions of this dish, both are equally as nice and every family has their own little twist to the recipe.

You can be as creative as you want with your filling, however I have kept it traditional and used minced lamb with rice and herbs, however both minced pork and beef go well too.

Gemista is part of the group of Greek recipes called 'Ladera' which means 'oily' and they are usually cooked with a large helping of Greek extra virgin olive oil. They are so tasty and soft when cooked and are usually served with potatoes (cooked in the same baking tray) and some feta cheese on the side. Greeks love their feta cheese and so do I!

Most tavernas in Greece will serve this dish and it is a great recipe to eat during the summer months when there is an abundance of fresh beef tomatoes growing everywhere. It can be quite hard to find large tomatoes in England, however I found mine on Ocado and after letting them ripen for a few days, they came out perfectly.

Here is my recipe for Gemista stuffed with lamb and rice (serves 2/3 people):

Ingredients

2 Beef tomatoes

2 Green peppers

2 Large baking potatoes

Pinch of sugar

5 tbsp Chopped dill

3 tbsp Chopped parsley

4  tbsp of extra virgin Greek olive oil, extra for drizzling

1  Onion finely chopped

2 Garlic cloves finely chopped

200g Minced lamb  

1 tsp Ground cinnamon

2 tbsp Tomato puree

50g Long grain rice

100ml Chicken stock

Instructions

1. Heat the oven to 180C. Slice the top of the tomatoes and peppers  off and place to one side (you will need these later). Using a teaspoon, scoop out the inside pulp of the tomatoes (make sure you do not pierce the skin) and place in a bowl. Blitz the pulp using a hand held blender. Remove the inside of the peppers and dispose of their interior. Sprinkle the inside of the tomatoes with a bit of sugar and place them to one side.

2. Heat two tablespoons of olive oil in a large  frypan, add the garlic and onion and cook until soft. Add lamb, cinnamon, tomato puree to the frypan and cook until the meat is brown.

3. Add the bowl of  tomato pulp, rice and chicken stock to the frypan and mix. Add the chopped parsley and dill & season generously. Cool until the juices are absorbed and the rice is soft (usually takes 15-20 minutes). 

4. Whilst the rice is  cooking, chop the potatoes into long moon shapes (like the picture below). Place them in the baking tray and drizzle with a generous helping of  olive oil. These need to go into the oven 10 minutes before the stuffed vegetables.

5. Once the filling is cooked, stuff the tomatoes and peppers with the mixture, put their lids back on (hopefully you haven't forgotten which lids goes on which vegetable!) and place them in the baking tray with the potatoes. 

6. Turn the potatoes over, drizzle the stuffed vegetables with 2 tablespoons of olive oil (add some more if necessary - the more the better) and  add 3 tablespoons of water to the baking tray. Bake for 35 mins. Serve with a side of Greek salad and feta cheese!

Kali orexi - enjoy!!

Fakes - warming lentil soup

Looking for inspiration for a weekday lunch that you can make on the weekend and eat throughout the week that is super healthy?

Fakes is your answer!

When I was younger, my mother would chase me around the house trying to get me to eat my weekly bowl of lentil soup (fakes soupa). Now I'd chase her across the world to have her soup on a weekly basis. So obviously, when I finally got my hands on her recipe, I just had to share it with you all as it is delicious and great for batch cooking.

I am constantly trying to think of inspirational healthy lunches that I can make on the weekend and then take in to work for the week, this recipe is the winner!

The main ingredient in fakes is lentils which are famous for their nutritional benefits. They are a great source of protein for vegetarians and are high in fiber, vitamins, iron and minerals. Lentils can help reduce the risk of heart disease, reduce cholesterol and increase your energy - just what you need during these cold winter months.

Fakes is a family favourite in Greece and is a great way to promote healthy eating for all. My recipe below makes four servings. Fakes goes perfectly with feta cheese crumbled on top and some warm crusty bread on the side.

Ingredients

1 1/2 cups dry brown lentils

4 cups water

1 finely chopped onion

2 finely chopped carrots

2 finely chopped celery stalks

1 crushed garlic

2 tablespoons olive oil

1 vegetarian stock cube

1 tablespoon tomato paste

2 bay leaves

1 teaspoon oregano

Chopped parsley for garnish

Half pack of Feta cheese (crumbled)

Red wine vinegar to taste


Instructions

1. Boil the lentils for 5 minutes and then drain and set aside

2. In a large saucepan, add the olive oil and brown the onion and garlic, then add the chopped carrot, celery and stir

3. Add the fakes, add 4 cups of water and 1 tablespoon tomato paste

4. Crumble the stock cube into the soup

5. Add bay leaves and oregano, stir all together and leave to simmer for 1 hour (you may need to add some more water depending on how thick/ watery you want the soup to be)

6. Once cooked, serve into bowls, stir in some vinegar to taste (I usually add 1 tablespoon per bowl), sprinkle some feta on top, add some parsley for garnish

Kali orexi - enjoy!!

Carpo – Greek nuts, chocolate and coffee

On Sunday we decided to go for a wander in Knightsbridge and stumbled across Carpo, a cafe selling Greek coffee, nuts and chocolate, the perfect pit stop after wandering through Hyde Park on a cold, sunny afternoon. 


As soon as you approach Carpo, you can tell that it is Greek as there are people standing outside sipping on Greek Coffee (Elliniko café) and iced coffee (freddo-cappuccino).   

Greece has a huge café culture, hours and hours are spent with friends, drinking coffee watching the world go by. I have never seen it anywhere else in the world - Greeks know how to live!  

 

Greek Coffee is very similar to Turkish coffee. It is made using a briki which is basically a small steal saucepan with a long handle. It is drank without milk and is very strong and smells delicious. Definitely go to Carpo and try it!

Carpo don’t just serve coffee they have a vast selection of nuts, chocolate and honey all sourced from Greece. At the very back of the cafe, there is a large oven where they freshly bake sweet treats and the smell is just divine. Their pasteli is delicious and they kindly showed me how they prepared it - it wasn't to dissimilar from my recipe.

There are two Carpo cafes in London, one in Knightsbridge and the other by Piccadilly Circus, both handily located right next to the shops so a great place to pop into for a pick me up after doing some retail therapy.

www.carpolondon.co.uk

Carpo is the perfect place to pop into during the festive period to buy sweet treats for loved ones or even a gift or two for yourself!