Notes about Recipes in this book

• Oven-baked vegetables (Briam)

  • Yildiz100 on March 26, 2017

    This will go into regular rotation. The two tomatoes weren't enough to make it saucy like some recipes I have seen, but that wasn't necessarily bad. I did need to bake it at least 30 minutes more than indicated. Maybe I had too much potato. The recipe says "two small" but I wasn't sure what that meant. Used two Yukon golds...they are probably considered medium.

• Chicken Milaneza

  • Indio32 on September 15, 2020

    Wasn't expecting much at all from this last minute pick for tonights supper but it turned out surprisingly well. The sauce was the highlight for me. Used a mid-priced Waitrose chicken.

• Cabbage and carrot salad (Lahano karoto)

  • Yildiz100 on December 16, 2018

    It's true what she says: you don't need a recipe for this, but if you didn't have one, you might not think to make it. No frills, but with good, tender cabbage, this is quit nice.

• Oven-baked sea bass (Lavraki plaki)

  • Yildiz100 on October 08, 2017

    This did not reduce to a thicky, dark tomato sauce as in the photo, it was still quite watery. Additionally, the potatoes had an unpleasant leathery texture wherever they stuck out of the sauce at the end, despite my stirring a few times. Definitely will not repeat this version of the dish.

  • Indio32 on September 21, 2020

    Really enjoyed this.... took note of Yildiz100's points and so used heirloom tomatoes which were substantially less watery than standard tomatoes. Pre-cooked it on the hob longer than suggested and then added much less water when it went into the oven. Halfway through cooking I tossed the potatoes and only added a touch more water. Sauce was lovely and thick. Just right to squish a potato with a fork into it.... delish!!

• Oil-stewed green peas (Arakas)

  • Yildiz100 on March 07, 2019

    Very good, but needs a few tweaks. Cut sugar by half as the carrots and other ingredients add a lot of sweetness. When using frozen peas, start cooking the sauce and carrots for a few minutes before adding peas, and don't cover the pan as the peas cook quickly and the water needs to evaporate. For my taste, I don't need to add the second half of the dill that is added after cooking.

• Chicken pie (Kotopita)

  • MidwesternerTT on August 24, 2016

    Delicious and impressive looking, despite phyllo (filo) always being a challenge to handle. I seriously short-cut the filling by using previously frozen deli rotisserie chicken (off bone, shredded), defrosted with equal amount of chopped onion, then fully heated with added butter and proceeded per recipe instructions. A half recipe in an 8x8 pan baked 45 minutes.

  • Yildiz100 on February 08, 2017

    I thought this was really good. I also use a rotisserie chicken, I just cook the onions (that would have been cooked with the chicken) in some chicken broth till they reach the indicated texture. If there is too much liquid left, I scoop out a "ladle full" to be used in the filling and then drain the onions. The only problem was I let it bake the full 60 minutes and the pastry was a bit burned at the edges. The second time around I baked in glass and took it out at 57 minutes and it was perfect.

• Pork tenderloin in mustard sauce

  • imaluckyducky on March 03, 2025

    4 stars easy and very flavorful

• Grilled or broiled fish (Psito psari)

  • sosayi on March 02, 2018

    I definitely took liberties with this recipe. I used just a piece of pacific cod , instead of a whole fish, and then followed the directions to coat liberally with salt, pepper, dried oregano, olive oil and lemon for an hour before cooking. That minimal marinating lent a great flavor to the fish, which I subsequently oven roasted. Also, to be noted, there is a sub-recipe for a basic ladolemono (lemon and olive oil) sauce included in this recipe that was delightful and I'd make again in a heart beat. It gave a range of 1-2 or 2-3 tablespoons of lemon juice (I forget which), but I do know I used the high-end amount and it was perfect.

• Zucchini pie (Kolokithopita)

  • Yildiz100 on May 06, 2018

    Decent but not the great success that the chicken pie is. Too much mint-reduce by half. Bottom crust was soggy despite taking the additional step of squeezing the additional liquid out of the zucchini with a cheese cloth. Nevertheless I would give this one more go, cutting down the mint and maybe adding scallions.

• Garlic dip (Skordalia)

  • Yildiz100 on October 25, 2017

    This had nice flavors and I liked that this recipe was made with mostly almonds, unlike some recipes which are basically just garlicky mashed potatoes. Unfortunately it just wouldn't emusify at all for me. The first few ingredients formed a gummy paste that the oil just couldnt penetrate. I wonder if soaking the bread (part of the gummy paste) in water was the problem. Also my mixture was considerably darker than the picture. You would have to toast your almonds very lightly to achieve that color, I think.

• Eat the Love

  With traditional classic recipes such as Spanakopita, Pastistio and Baklava, as well as new contemporary dishes and ones that I am less familiar with...

  Full review