Fresh Corn Pancake with Chives and Bacon

Fresh corn is the only vegetable I used to eat always in the same way: whole cobs, grilled or boiled, then salted and smothered with butter. Then, two days ago, I was watching a video from 3分クッキング (3-minute cooking), a famous Japanese food program and decided to prepare a  pancake they presented. To be frank, I didn’t…Continue Reading “Fresh Corn Pancake with Chives and Bacon”

Korean Mung Bean Pancake with Ground Meat and Kimchi

A very kind friend has recently offered me Our Korean Kitchen, a beautifully illustrated home cookery book written by Jordan Bourke and Rejina Pyo, an Irish-Korean couple. It’s not my first Korean cookery book, but in this one everything looks appetising and effortless at the same time, so I couldn’t wait more than one day to put it into…Continue Reading “Korean Mung Bean Pancake with Ground Meat and Kimchi”

Spring Okonomiyaki (Japanese Savoury Pancake) with Wild Garlic

Okonomiyaki is one of the most frequent Japanese dishes in my house. From the beginning I took its name literally (it means roughly “grill what you want”) and never stopped improving, adapting to my changing palate and, of course, seasons. As a big garlic fan, I made crushed garlic the obligatory ingredient of every single batter. Last weekend I decided to…Continue Reading “Spring Okonomiyaki (Japanese Savoury Pancake) with Wild Garlic”

Chapatti, or Versatile Indian Flatbreads

Before embarking on this flatbread adventure I had never tasted chapatti or even seen them in “real” life. I had read about them, seen on blogs and in cookery books, but had no idea (and still don’t have!) what texture and taste I should obtain. These chapatti are soft, taste slightly nutty and are absolutely delicious, in spite of their…Continue Reading “Chapatti, or Versatile Indian Flatbreads”

Filo Rolls with Buckwheat (Groats) and Mushrooms

If you like Japanese soba noodles and don’t mind a typical coarse texture of certain grains, you might be tempted to test this combination of buckwheat and mushrooms in crisp thin layers of Greek filo rolls. I can only hope you will love the results as much as I did. If you have never tasted buckwheat, forget all the health benefits…Continue Reading “Filo Rolls with Buckwheat (Groats) and Mushrooms”

Baked Pasta with Aubergine, Eggs and Anchovies

I rarely eat pasta, almost never bake it and definitely never switch on the oven it when it’s 33°C outside! Yet, today something made me cook pasta, patiently simmer a sauce with vegetables, boil eggs and prepare a dish which turned out perfect for such a hot summery day. I didn’t follow any recipe, but simply opened my cupboards…Continue Reading “Baked Pasta with Aubergine, Eggs and Anchovies”

Asparagus has arrived!

Green asparagus is almost a perfect vegetable: it doesn’t need any peeling or scrubbing, is particularly low calorie, has important health benefits (e.g. antioxidants), is ridiculously easy and quick to prepare and, last but not least, is absolutely delicious. Moreover, once we take its traditional luxurious image out of ours heads and let our imagination run…Continue Reading “Asparagus has arrived!”

Curry Pie with Leftover Filo Top

Do you ever have leftover filo pastry bits? As a filo addict I have those all the time (especially with my individual rolls). Now that I discovered genuine (though expensive) frozen Greek filo, they started to worry me much more than before. A heap of unused small bits of filo suddenly reminded me of a very unusual chicken…Continue Reading “Curry Pie with Leftover Filo Top”

Filo (or Yufka) Rolls with Beetroot and Feta

Beetroot is one of these widely available vegetables I – strangely – almost never buy. I do not hate it, but it never provokes a craving I often experience while seeing beautiful tomatoes, aubergines or recently even fennel. When I recently saw the fabulously elegant Roasted Beets with Aromatised Feta Mousse at Katerina’s Culinary Flavors, I found the combination of the…Continue Reading “Filo (or Yufka) Rolls with Beetroot and Feta”

Filo Rolls with Bok Choy Leaves and Feta

Bok choy (or pak choy) is one of the rare autumn and winter vegetables I always look forward to. As much as I love its stir-fried crisp stalks, I have never liked the texture of warm limp leaves, so if my bok choy had abundant leafy part (sometimes half of its height), I used to…Continue Reading “Filo Rolls with Bok Choy Leaves and Feta”