Smashing Plates: Greek Flavours Redefined by Maria Elia

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Notes about this book

  • Breadcrumbs on February 25, 2015

    Feb 2015 - I went through this page by page on receipt and there are a lot of recipes I'd like to try. A good mix of traditional and Greek-inspired recipes. Greek-riffs on dishes from other cuisines as well such as Greek Paella and Greek gnocchi. That said, this is a "summer book" in my view because many of the recipes that held appeal use produce that will be at its prime in the summer/early autumn months. Until then, pages are tabbed and I have one more reason to will this icy cold weather away.

Notes about Recipes in this book

  • Roast spatchcock chicken with potatoes, lemon, wild greens and capers

    • Astrid5555 on January 18, 2015

      Nice chicken, but not spectacular. This was my first try at brining and spatchcocking. Had to crank up the heat to 200C to get some browning. Took longer than the 45-50 minutes indicated in the recipe to get to the desired result, more like 1 hour 10 minutes. The chicken meat was very tender and juicy, however there was too much lemon juice in the sauce for the children They did not like the potatoes and the spinach, thus will not repeat.

  • Braised lamb with runner beans and tomatoes

    • Astrid5555 on December 28, 2014

      This recipe is a real winner! Reminiscent of goulash but with a delicious tomato sauce lamb neck is simmered for two hours on the stove top. In the end quartered potatoes are added as well and cooked in the sauce. Left out the runner beans and rather served with a green salad. This will go into the regular rotation!

    • Melanie on March 08, 2015

      I also thought that this recipe was a success, used lamb forequarters as there was a limited selection of meat on the bone. The cooking time for the potatoes was off (possibly due to the size of potatoes used) and mine needed slightly longer. Tastes nice reheated second day with some extra water added.

  • Carrot salad

    • Astrid5555 on August 10, 2014

      My new favorite carrot salad! In addition to plumped raisins, which isn't news, this recipe also contains coarsley chopped almonds for a nice crunch, cumin for a twist and lots of parsley for a summery taste. Substituted the juice of half a lime for that of a whole lemon, which was perfect.

    • Melanie on March 08, 2015

      Simple and tasty. Great mix of flavours and textures.

  • Simple tahini sauce

    • Melanie on March 08, 2015

      Very simple - tahini, salt, garlic, lemon and water. I liked the flavour but my partner wasn't a fan.

  • Carrot keftedes

    • Melanie on March 08, 2015

      These had a nice flavour - the carrots are roasted before adding to the mixture to help boost the taste. I found it difficult to grate the roasted carrots and would probably try a food processor if I had one. The recipe suggests leaving the mix in the bowl overnight to firm up - this didn't help me much. It worked better when I formed the patties in advance (fell apart less in the pan).

    • joneshayley on May 13, 2018

      I’d omit the cinnamon - creates something of an overly sweet aftertaste. With sweet roasted carrots and cinnamon there’s something of a savoury carrot cake flavour. Without the cinnamon and perhaps with added chilli flakes I think these would be better.

  • Slow-braised pork belly with wilted greens, olives and capers

    • meggan on April 26, 2017

      My family did not like this but I found it interesting. The 1/2 a lemon was too much and added a sourness rather than a brightness. But in all, I liked the taste and think it will be even better after sitting a day.

  • Slow-braised octopus with cherry tomato sauce

    • thekitchenchronicles on August 26, 2015

      Love this preparation for octopus. This was easy to make (especially for someone intimidated by cooking an octopus) and the flavors were so bright. I served with polenta which I thought worked really well. Wrote it up here: http://www.thekitchenchronicles.com/2015/08/10/slow-braised-octopus-with-cherry-tomato-sauce/

  • Chicken soup with orzo, shredded vine leaves, tomatoes, lemon and herbs

    • joneshayley on June 04, 2018

      Warmth, depth and flavour. The herbs bring a freshness that makes this soup appropriate in summer as well as winter. Worth poaching the chicken (maybe in a pressure cooker to speed things up a bit?) as the poaching liquor makes this dish.

  • Lamb, orange and chilli kebabs

    • joneshayley on February 17, 2019

      The depth of flavour that the marinade imparts here is lovely. Aromatic and slightly spicy. Served with salad, yoghurt and mint sauce and pitta breads

  • Ouzo and lemon cured salmon

    • joneshayley on June 06, 2018

      Deceptively easy to make and absolutely beautiful. A very impressive recipe, it’ll fast become a favourite here.

  • Ouzo mayonnaise

    • joneshayley on June 06, 2018

      Easy and delicious- worlds apart from ready made and the ouzo really adds an extra layer of depth and flavour.

  • Pickled chicken

    • joneshayley on May 25, 2019

      Texturally unpalatable for me, as well as lacking any roundness of flavour. I won’t make this again.

  • Cauliflower soup with broad beans, feta, almonds, mint and lemon

    • NikkiPixie on July 23, 2015

      Just okay. I've had much better cauliflower soups before. However, I really liked the combo of cauliflower with the fried almonds, very nice.

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Reviews about this book

  • ISBN 10 0857831712
  • ISBN 13 9780857831712
  • Linked ISBNs
  • Published Sep 26 2013
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books
  • Imprint Kyle Books

Publishers Text

Greek cuisine has a long history - the first ever cookbook was written by Ancient Greek poet Archestratos in 320 BC - and now Maria Elia brings the traditional flavours and ingredients of Greece into the 21st century with her thoroughly modern take on classic dishes. This is not a book for traditionalists, but adventurers ready to explore exciting new flavour combinations and discover what Greek cuisine has to offer. The 120 recipes are a product of a summer spent cooking and experimenting at her father's tavern in the Troodos mountains of Cyprus. From delicious vegetarian dishes such as Carrot Keftedes and Tomato and Bean Baklava to Oregano Marinated Lamb with Feta Curd and Smashed Peas and Courgette Crumbed Squid, and a tempting range of sweet dishes including Watermelon and Greek Basil Ice lollies and Yogurt and Apple Cake. Maria's inventive recipes will open your eyes to a whole new world of Greek cooking.

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