Orexi!: Feasting at the Modern Greek Table by Theo A. Michaels

  • Homemade yogurt (Ellinko yiaourti) (page 8)

    from Orexi!: Feasting at the Modern Greek Table Orexi! by Theo A. Michaels

    • Categories: Greek; Cypriot; Vegetarian
    • Ingredients: whole milk; live yogurt
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Notes about Recipes in this book

  • Short ouzo sour (Ouzo xino mikro)

    • Happykikkers on October 09, 2024

      This is a very nice cocktail, but maybe I needed to use a smaller glass. I could definitely see myself drinking this after dinner on a hot summer night in Greece. Just a little bit breezy. People dancing the sirtaki nearby. But where I’m from it’s now starting to move to autumn and getting dark, so this might not fit the mood at this moment. Will make again when summer comes back around! (Or on holiday in Greece)

  • Saffron aioli

    • Happykikkers on October 09, 2024

      I thought my olive oil was pretty light, but it overpowered the sauce. Need to try again with different olive oil.

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  • ISBN 10 1788790790
  • ISBN 13 9781788790796
  • Published Apr 09 2019
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United Kingdom, United States
  • Publisher Ryland Peters & Small

Publishers Text

A collection of over 80 classic and modern recipes from chef Theo Michaels; paying homage to his heritage whilst championing new modern dishes inspired by the flavors of Greece and Cyprus.

Kali orexi is the Greek equivalent of bon appétit and this enticing book will certainly whet your appetite! Organized in chapters entitled Meze, Sea, Land, Sun and Fire, Theo's recipes evoke a sense of connection to nature, seasonality, abundance, and sociable eating. Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked sea bass. Meze features mouth-watering small plates for sharing from whipped dips to meatballs. The sea is woven into Greek culture and seafood is a staple; enjoy the freshest fish and shellfish dishes, cooked simply and served with a squeeze of lemon juice. Meat is a huge part of the Greek diet—rabbit, goat, chicken, and lamb are mainstays with pork enjoyed at celebrations. Cooking it over charcoal is a way of life... The Cypriots use a large rotisserie famous for its souvla (long skewer), while mainland Greece make souvlaki and both grilled and oven-roasted dishes are included here. Greek yogurt, along with artisan cheeses (feta, halloumi etc.) can be eaten hot (saganaki) or shaved into vibrant salads and the tradition of "horta" means there are also plenty of vegetable dishes to enjoy. Finally, Greek desserts are often just a sweet note to savor with a bitter black coffee or you may prefer a Greek-inspired cocktail such as an Ouzo Sour.

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