Notes about Recipes in this book

• Gemista risotto

  • Anea25 on August 12, 2024

    Quite good - though it lacked a bit of seasoning (easily resolved). The recipe says 4 to 6 people but I think it is closer to 10, it probably will become a go to recipe when I need to prepare weeknight dinners in advance. It's a great way (and rather healthy) to use an abundance of summer garden vegetables.

• Greek salad with baby plum tomatoes and Cretan barley rusks

  • TrishaCP on August 06, 2021

    This is probably the best Greek salad that I’ve ever made. I usually am working with heirloom or other more watery tomatoes this time of year, and the rusks are really great at soaking up the tomato juice.

• Sea bream tartare

  • joneshayley on January 23, 2020

    This is superb. The avocado cream is smooth and creamy, the fish fresh and vibrant. Follow the advice- add as much lime as you can muster.

• Cannelloni pastitsio with minced beef and Béchamel sauce

  • Allie80 on April 20, 2019

    We gave this recipe 6/10: * It would have been 9/10 for flavour but 2/10 for the ease of making * The beginner cook might struggle with this recipe, whilst you do expect restaurant cookbooks to be more effort, the lack of clear instructions for some stages let it down slightly * Most of the ingredients can be easily found but you’ll probably need a larger supermarket for the cannelloni * The preparing and cooking takes a good 3½ hours unless you are super-speedy and it is pan-heavy – I used a total of 5 plus the baking dish * The cannelloni stuffing is really tricky, I wonder if it might be better to have more sauce around it so they can be stuffed dry and cooked longer in the oven * It is absolutely delicious, both fresh from the oven but also cold and reheated the next day (and we have tried as you can see below for today’s lunch!) but there was no instruction to remove the cloves and when you bit on one it was really disgusting

• Cool souvlaki

  • Lindamobile8 on July 13, 2021

    Pork belly in a wrap. Takes 4 hours in the oven plus cooling time. See recipe for accompaniaments

• Halibut with Brussels sprouts and avgolemono sauce

  • catmummery on July 27, 2022

    i love this recipe. the sauce is absolutely delicious - it sounds very rich and is indulgent but works so well with the sprouts and fish. I had this at the restaurant and it remains a favourite. the sauce is also really good with slow cooked lamb and rice and almonds

• Kavey Eats

  This book encapsulates all the flavour and pizazz of their restaurant menu, plus some of Christina’s cherished family recipes. Flavours are authentically Greek but with modern twists...

  Full review