Fish has always been an important source of food for the Kefalonian diet. The codfish, rice and herb filling of this pie is enclosed in a delicious homemade filo pastry. It is fairly uncommon to …
Kefalonian Recipes
-
-
Tsigaridia is a vegetarian main course traditionally served in spring when the wild greens are at their peak. The wild greens (horta) are collected from fields and mountains and are stewed with other herbs, tomatoes …
-
Riganada was a traditional way of using up very stale bread by combining it with local ingredients. Nowadays we don’t often have stale bread so we use thick slices of bread toasted. Usually served as …
-
Greek salad is a very popular every-day dish, easy to make and synonymous with Greek summer, usually served as a side dish or as part of a meze starter.
-
When you have tried home-made tzatziki you’ll never buy it ready-made again! With varying amounts of garlic this is a tasty addition to the table, serve it alone on a dish as a meze, or …
-
This is an excellent dish for breakfast (although breakfast in Kefalonia is usually not so complicated!) and also makes an ideal lunch served with crusty fresh bread. When ever possible use local free range eggs …
-
Kefalonia by Anna suggests… Pie making activities! Would you like to learn the secret of making the perfect Greek pie, have you always wanted to make that perfect crust? Experience the creation – from start …
-
Melomakarona and Kourabiedes are traditional desserts prepared primarily during the Christmas holiday season. Kourabiedes are sweet white buttery, crunchy cookies and Melomakarona are brown, honey-soaked delicious cookies. Christmas time in Greek culture is about gathering …
-
The 25th of March is, for us the Greeks, a double celebration, both historical and religious, commemorating the start of the War of Greek Independence in 1821 as well as the Greek Orthodox Church celebrates …
-
Gloria’s Kefalonian Meat Pie with Tzatziki and Greek Salad, executed by Lorenzo and Claire!
by Anna VotsiThe Kefalonian meat pie was traditionally cooked as a main course on Sundays or feast days mainly by the families that owned flocks … for the rest, it was a more rare dish only for …
-
There’s nothing like old fashioned recipes to warm the soul and trigger the senses! I am in a procedure of finding local cookers holding vintage recipes (even secret ones!), prepared with traditional procedures, in order to …