UNHULLED & HULLED TAHINI Unhulled tahini is more nutritious than hulled as most of the protein and fiber are on the sesame shell. This type of tahini has a nuttier and more bitter flavor than hulled tahini. On the other hand, hulled tahini is lighter in color and creamier than unhulled.
WHY SUNFLOWER MICROGREENS? Sunflower microgreens are among the most complete foods you can add to your diet to improve nutrition and they have a wonderful nutty flavor and a crunchy texture. Like most microgreens, they offer excellent nutritional and medicinal benefits. Furthermore, sunflower microgreens are a substantial source of complete protein, meaning that they contain […]
GIANT BEANS 101 Giant beans or gigantes are white runner beans. It’s crucial to cook them properly in order to enjoy this creamy and meaty type of beans. In order to achieve the best possible results, follow these steps: Soak the beans overnight in ample water. Drain the next day. 2. Place in a large […]
TIPS FOR PERFECT CABBAGE STEAKS Choose a fresh, firm and crisp cabbage. Remove the outer leaves from the cabbage. Rinse the cabbage and pat dry. Cut off the bottom of the stem and use a sharp knife to cut the cabbage into 1-inch thick pieces. Season both sides of the cabbage steak. Make sure you […]
BOMBA RICE Bomba rice is the de facto paella rice, a short-grained variety cultivated in Easter Spain that is said to have originated from an Indian variety brought to the Iberian peninsula. One important property of bomba is its ability to absorb two or three times its volume in water without bursting. As a result, […]
A LITTLE CARDAMOM LORE Cardamom, native to India, was known to the ancient Greeks and used in making perfume, so highly esteemed was its aroma. That very same aroma informs so much cooking all over the world today – cardamom truly is one of the greatest spices on earth. In many parts of the world […]
PASTA AND BEANS In the Greek kitchen, we cook up a few very old recipes that marry pasta with beans or legumes. Lentils and small pasta are still enjoyed in the Dodecanese islands and in Cyprus, for example. But for sure, the Italians take the prize on so many great recipes for pasta e fagioli […]
SOY SAUCE AND THE MEDITERRANEAN DIET It might seem incongruous to include soy sauce in recipes that embrace the plant-based traditions of Ikaria and the wider Mediterranean. But the truth is there’s also a large “Mediterrasian” trend afoot and chefs, at least in Greece, have been incorporating this ancient condiment into recipes for years now. […]
ROASTING PARSNIPS AND SOME NUTRITION! You can cut the roasting time in half by parboiling the parsnips for about 7 minutes before putting them in the oven. Parsnips definitely aren’t at the top of the winter root vegetable list for most Greek cooks. That place would be taken by the likes of beetroot, celery root […]
TOFU 101 Tofu or bean curd or soybean curd is produced from condensed soy milk through a process similar to cheese making. There are five types of tofu: silken, regular, firm, extra-firm and super-firm. Silken is the softest type of tofu that has a similar texture to a young white cheese. Firm tofu is closer […]