Category Archives: Food

Greek Easter Celebrations

In the Northern Hemisphere, Easter falls during the spring, and this is representative of renewal and rebirth. Much preparation and symbolism surrounds Easter from the celebration of Apokries (saying goodbye to meat), Clean Monday that is specifically observed with baking a traditional lagana (unleavened) bread, that hails the beginning of lent, and Holy Week when preparations for Easter begin.

On Thursday, I’ll be making my koulourakia (butter biscuits), and on Saturday it will be time to prepare red dyed eggs, using our home grown and laid, free-range of course, followed by baking my Tsoureki, the delightful sweet, buttery and aromatic bread that is made especially at this time of the year. Tsoureki is infused with mahlepi (ground wild cherry) and Masticha (aromatic gum), permeating our home and fill the senses with anticipation of mouthwatering enjoyment.

Recipes for these traditional recipes and the best roast lamb you’ll ever taste, can be found in my book Greek (family | culture | food). You can get your hard cover copies here or from a stockist nearest you, and eBook for various devices, and the specially released softcover for global customers.

Wishing you a safe an happy Easter xoxo

Celebrating Easter the Orthodox Way

The meaningful celebration of an Orthodox Easter

From time to time I am approached and invited to be a guest contributor to Vanilla Magazine in Melbourne. It’s an opportunity I thoroughly enjoy as I get to share with readers my experiences on various topics, be it my beautiful home city of Adelaide, the tradition of the dowry, or the celebration of an Orthodox Easter.

You can find my article on celebrating Easter the Orthodox way in the Autumn issue of Vanilla Magazine, on pages 12 and 13.

Vanilla Magazine do a wonderful job of showcasing some amazing talent, sharing interviews with people who ‘are doing if for themselves’, and opening up a world of inspiration and dedication. I think you’ll love this magazine as much as I do!

You can find all that you need to know about how to celebrate Easter the Orthodox Way in my book Greek Life, available from my stockists here in Australia, as an eBook from the links on my website, or as a soft cover at Amazon.

GL xx

Banana & Cinnamon Cake perfect for Lent and vegans

Banana & Cinnamon Cake

This afternoon, is just one of those afternoons, when you crave something a little sweet, and a little bit healthy. With two overripe bananas in the fridge just waiting to be used up, Banana Cake, seems the natural option.

This fluffy Banana Cake has a good measure of cinnamon to add some spice to the sweet ripe bananas, as well as some soaked shredded coconut. Modified especially for Lent, I’ve used non-dairy milk, a touch of apple cider vinegar to replace egg, and sunflower oil instead of butter.

You’ll love this aromatic cake as an afternoon treat and to share with your family and friends!

Ingredients

1 1/2 cups Self Raising Flour, sifted

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

2/3 cups brown caster sugar

1/4 cup non dairy milk

1/2 teaspoon apple cider vinegar

1/2 cup sunflower oil

1 teaspoon vanilla essence

2 very ripe large bananas, or 3 small, mashed

Soak 1/3 cup shredded coconut in 1/2 cup oat milk, or other non-dairy milk

Method

Place a sieve over a mixing bowl and sift the dry ingredients.

Add caster sugar and mix through.

Separately mix together the milk, apple cider vinegar, sunflower oil and vanilla essence.

Add this to the dry ingredients together with the mashed bananas and soaked shredded coconut.

Mix gently before placing into a greased cake tin.

Bake in a moderate oven for about 40 minutes, or until cooked through.

Let stand for 15 minutes before turning out onto a baking rack to cool.

Greek Life Stockists

Support Those Who Support Me

What you need to know NOW about Greek Life

Greek Life – available from my amazing stockists nationally

Greek Life (family, culture, food) has been embraced by the community at large, but this wouldn’t have happened without the support of my AMAZING stockists.

Discovering the meaning behind Greek traditions and the food prepared at certain times of the year or throughout one’s life, is the gift that Greek Life has given to those for whom Greek culture means something. It is unique, inspiring, a keepsake, a reference book, a cookbook, and a book that sits proudly in homes around the world.

Need convincing? Read the heartfelt reviews from my customers.

Within Australia, the hardcover collectors edition is available from my amazing, supportive and encouraging stockists. Greek Life has enjoyed pride of place in these select business, and I’m proud that my book has been so well received by them, and by you, the readers who are enjoying the journey, and who have joined the celebration that is Greek Life.

Please support those who support me. Remember, buy local. It’s the new black!

CANBERRA

Dymocks Bookshop, Canberra Centre

NEW SOUTH WALES

Glee Books, Glebe
Greek Bilingual Bookshop, Dulwich Hill
Reader’s Companion Bookshop, Armidale

SOUTH AUSTRALIA

Booked, North Adelaide Village
Dillons Bookshop, Norwood
Dymocks, Burnside Village
Dymocks, Glenelg
Dymocks, Rundle Mall
Foodland, Frewville
Foodland, Pasadena
Globe Importers, Magill
Mostly Books, Torrens Park
Omega Foods, Hindmarsh

VICTORIA

Avenue Bookstore, Albert Park
Avenue Bookstore, Elsternwick
Caras Greek Music, Lonsdale Street
Caras Greek Music, Oakleigh
Dymocks, Collins Street
Hill of Content, Bourke Street

Braised Chickpeas

Welcome to Greek Lifestyle,

I love sharing new recipes with you, and I think this one is going to be a new family favourite!

A slow cooked delight of caramalized onions and buttery chickpeas.

This chickpea dish is equally delicious and nutritious with thinly sliced caramelized onions that add a certain sweetness to the buttery chickpeas. A slow cooked delight infused with a touch of earthy rosemary and aromatic bay leaves harvested from my garden.

Unless you grow your own bay leaves, or have family, friends or a generous neighbour that gift you some, you’ll never know what you’re missing out on. The flavour is deeper and more aromatic and these air dried leaves truly bring your dishes to life!

Chickpeas are a great source of protein for vegetarians, vegans, and for those observing lent. So now is a great time to enjoy the healthy and nutritious benefits of adding legumes to your diet, if you don’t already do so.

Serve with fresh continental style bread and a simple side salad of cos lettuce drizzled with extra virgin olive oil, a splash of white vinegar, and a sprinkling of dried mint. A perfectly fresh salad to accompany the richness of the braised chickpeas.

INGREDIENTS

1/4 cup good quality olive oil

1 brown onion, thinly sliced

2 tbsp brown sugar

1 tbsp white balsamic vinegar

2 tbsp chopped rosemary

3 bay leaves

1 can chickpeas, or equivalent fresh chickpeas soaked overnight, and drained

2 1/2 cups boiling water, from the kettle

Salt and pepper, to taste

METHOD

Gently heat the olive oil in a heavy based saucepan, and add thinly sliced brown onions.

Cook slowly over low heat for approximately 10-15 minutes until onion is soft and has collapsed.

Stir in sugar and balsamic vinegar to deglaze the pot.

Add rosemary, bay leaves, chickpeas, and hot water.

Bring to boil, and then reduce to simmer, until chickpeas are tender and liquid reduced.

Season according to your taste.

Enjoy!

I’ll have a copy of Greek Life with that!

Pick up a copy of Greek Life with your groceries!

You can find Greek Life sitting proudly at many high quality stockists in Australia including the award winning Frewville and Pasadena Foodland stores here in South Australia.

Greek Life – now available in store at Frewville and Pasadena Foodland stores.

For the second consecutive year these fine supermarkets have been recognised and awarded the much coveted title of International Retailer of the Year. I extend my heartfelt congratulations to Nick Chapley and his team.

I’m proud to have my book Greek Life stocked at these iconic stores, and whether you’re buying Greek Life for yourself or as a gift, you will find them especially gift-wrapped to keep your copies safe when shopping.

Greek Life is a celebration of family, culture and food, and at the core are the principles of the highly regarded Mediterranean Diet, or as I like to call it, the Mediterranean Lifestyle. Unique and inspiring, Greek Life commences with the story of family and continues with thought inspiring philosophy, beautiful full colour photography, and authentic family recipes that are prepared when observing cultural traditions.

Greek Life is the perfect gift for Easter, so when you stock up on your chocolate Easter eggs, let the staff know that you’ll like Greek Life with that!

GL xx

Taste of Greece Dinner – Tuesday 20 September 2016

Taste of Greece Dinner – A contemplation of Life and Death

Taste of Greece Dinner – Eugenia Pantahos and Derrick McMannus

You’re invited to my next Taste of Greece dinner on Tuesday 20 September at 6.30pm for a 7pm start at the Greek on Halifax, Adelaide.

You won’t want to miss out on this inspiring discussion on a Contemplation of Life and Death with the highly acclaimed international speaker Derrick McMannus.

Limited Places – Bookings Essential – Tell Your Friends x

Adelaide – a

Adelaide – A vibrant cultural city with an amazing lifestlye!

Feeling the love from Visit Henley Beach who shared my recent article on our beautiful city! For those wanting to make the most of a visit to Adelaide or those living here wanting some new inspiration, be sure to have a read and go on an adventure as you explore my Adelaide x

Read my article here!

Adelaide - A vibrant cultural city with an amazing lifestlye! By Eugenia Pantahos

My Adelaide by Eugenia Pantahos

Spanakopita

Spanakopita (Greek Spinach Pie)

The Greek way of life is otherwise known as the Mediterranean Diet or as I like to call it the Mediterranean ‘lifestyle’. This particular way of eating means that most nutrients are sourced from vegetables, pulses, nuts, seeds, fruits, and grains. Food is prepared using fresh seasonal ingredients, and that means there is a wonderful rhythm to planting, growing, harvesting, cooking, and enjoying traditional Greek cuisine.

Recently I’ve spoiled my family with a delicious and nutritious vegetarian / vegan / lenten pita (pie) made with nutritious spinach leaves that are rich in antioxidants and a great source of A, B2, C and K. Spinach also contains magnesium, manganese, folate, iron, calcium and potassium; in other words it’s a great addition to our everyday diet.

The spring onions add a lovely mild flavour and it all comes together beautifully with the addition of fresh herbs and a little par-boiled rice which may call for an extra sprinkling of salt (that’s my preference), but its best to season to your taste. The addition of the par-boiled rice absorbs any moisture released from the spinach during the baking process. The result is a flaky Spanakopita, with a delicious filling that is simply irresistible. Our family hasn’t had leftovers yet, but I’m certain it will keep well!

Here’s the recipe for my divinely delicious Spanakopita!

Ingredients

1 packet of Phyllo pastry

1/2 cup of Nuttelex spread, melted

1/4 cup olive oil

1 cup finely chopped spring onions (white ends and some of the green tips)

1 bunch of spinach, stalks removed, washed, drained, and finely cut

1/2 cup finely chopped dill

1/4 cup finely chopped mint

1/4 cup finely chopped parsley

1/2 cup rice, to be par-boiled, drained and set aside

salt and pepper, to suit your taste

Method

Preheat the oven to 200 degrees.

Heat the olive oil in a large frying pan, and saute the spring onions until soft.

Add the drained spinach, and cook until wilted.

Add herbs, season with salt and pepper, and mix thoroughly.

Remove from heat and allow to cool before adding the par-boiled rice.

Now it’s time to prepare the pie dish.

Grease a round ‘pita’ dish, or other shallow baking tray with the melted Nuttelex.

Place a sheet of phyllo, brush with Nuttelex, before placing another sheet on top. Ensure that some of the phyllo hangs over the edges of the tray. Repeat until 10 sheets cover the base of the tray.

Add the rice into the spinach mixture, and be sure to mix well, before placing this filling into the dish. Smooth the spinach mixture to the edges of the tray.

Continue with another 8 sheets of phyllo brushed with Nuttelex.

Brush the overhanging edges of pastry with melted Nuttelex, and then proceed to fold them in at an angle to form a crust around the tray.

Using a sharp knife proceed to lightly cut the top layers of pastry into squares and then using your fingers ‘splash’ some water on top of the Spanakopita.

Bake for approximately 30 -45 minutes, depending on your oven.

Enjoy!

EP xox

Pastelli

Sesame and Honey Sweets from Zakynthos

Recently I felt inspired to make home-made Pastelli, a specialty from the island of Zakynthos, from where my father’s family is from. I engaged my intuitive cooking skills and the science of cooking to come up with a recipe that is both golden in colour, and quite simply delicious.

The addition of a hint of vanilla sugar, and freshly grated orange zest makes these original health bars just that little more aromatic and enticing.

Having rolled the mixture quite thin and cutting it into little squares makes them perfect for popping into your mouth. I much prefer them this way rather than having to bite into this crunchy and chewy mixture.

I cut pieces of clear cellophane to carefully wrap each piece of Pastelli and then finish them off with lengths of pretty ribbon tied into bows, before placing these beautiful little confection treats into my favourite footed sweets bowl ready for serving.

This recipe has a little crunch, so care needs to be taken of one’s teeth….alternatively just simply pop one into your mouth and allow these little sesame seed bars to tantalize your taste buds.

Here’s my recipe made with love, and brought to you with love!

Pretty Pastelli all wrapped up!

INGREDIENTS

1 cup sesame seeds

1/2 cup honey

1/4 cup sugar

1 teaspoon vanilla sugar

1 teaspoon grated orange rind

1/2 cup almond slivers, toasted, for decoration

METHOD

Place the sesame seeds into a dry heavy based frying pan and toast gently.

In another saucepan heat the honey until it begins to bubble, add the orange rind, sugar, and vanilla sugar. Stir well over low heat until sugar is dissolved.

Transfer the toasted sesame seeds into the honey mixture and mix well.

Place baking paper onto a glass board or marble slab, or other smooth surface.

Working quickly, pour the mixture onto the baking paper, spread with a blunt knife, sprinkle with the toasted almond slivers, place another sheet of baking paper on top, and roll the mixture out thinly using a rolling pin.

Remove top layer of baking paper, and using a sharp knife proceed to cut the Pastelli into square or diamond shapes. Allow to cool completely.

Pastelli can be stored in airtight container but you’ll need to place a clean sheet of baking paper in between each layer, to prevent them from sticking together.

I like to wrap mine individually in cellophane and tie with a pretty ribbon.

Place the Pastelli into your favourite bowl to have available for your visitors to enjoy (that’s if your family can resits them) and serve with a glass of iced water and a Greek coffee!

EP xx