Aegean: Recipes from the Mountains to the Sea by Marianna Leivaditaki

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  • Fried anchovies with potatoes, chopped herbs and lemon mayonnaise (page 16)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Salads; Sauces for fish; Fried doughs; Small plates - tapas, meze; Cretan
    • Ingredients: lemons; mayonnaise; Cyprus potatoes; parsley; mint; dill; olive oil; fresh anchovies; oranges
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  • Grilled squid with graviera, rocket and lemon zest (page 18)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Grills & BBQ; Small plates - tapas, meze; Cretan
    • Ingredients: squid; graviera cheese; lemons; rocket
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  • Whole charcoal-grilled fish with lemon, oil and parsley (page 21)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Grills & BBQ; Main course; Cretan
    • Ingredients: whole fish; lemons; olive oil; parsley
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  • Sea urchins on toast (page 22)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Appetizers / starters; Snacks; Cretan
    • Ingredients: sea urchins; sourdough bread; lemons
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  • The fisherman's soup (Kakavia) (page 26)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Soups; Cretan
    • Ingredients: potatoes; whole turbot; tomatoes; olive oil; lemons
    show

  • Sun-dried octopus (page 28)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Grills & BBQ; Small plates - tapas, meze; Cretan
    • Ingredients: octopus; lemons
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  • Octopus with red wine and black olive pasta (page 32)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Pasta, doughs & sauces; Main course; Small plates - tapas, meze; Cretan
    • Ingredients: pitted Kalamata olives; eggs; pasta flour; octopus; bay leaves; tomatoes; red wine
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  • Tarama with smoked fish, "ash" potatoes and crunchy vegetables (page 34)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Dips, spreads & salsas; Appetizers / starters; Snacks; Cretan
    • Ingredients: smoked cod roe; sourdough bread; lemons; baby potatoes; carrots; radishes; kohlrabi; cucumbers; double cream
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  • Pan-fried prawns with Metaxa (page 36)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Small plates - tapas, meze; Cretan
    • Ingredients: salted butter; fresh ginger; prawns; Metaxa brandy; lemons; parsley
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  • Prawns with ouzo, orzo and courgette (page 39)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Pasta, doughs & sauces; Main course; Summer; Cretan
    • Ingredients: prawns; bulb fennel; celery; red peppers; white onions; bay leaves; saffron; white wine; brandy; orzo pasta; courgettes; cherry tomatoes; fennel seeds; ouzo; lemons; oranges; mint
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  • Baked potatoes stuffed with prawns and smoked salmon mayonnaise (page 40)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Stuffing; Main course; Cretan
    • Ingredients: potatoes; prawns; baby gem lettuce; tarragon; lemon aioli; smoked salmon; lemons
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  • Spicy summer salad with clams and crispy capers (page 42)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Salads; Small plates - tapas, meze; Summer; Cretan
    • Ingredients: palourde clams; capers; sunflower oil; green bull's horn peppers; Romano peppers; tomatoes; cucumbers; green chillies; red chillies; parsley; coriander sprigs; lemons
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  • Fresh prawn omelette with coriander and chilli sauce (page 43)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Egg dishes; Sauces for fish; Small plates - tapas, meze; Cooking ahead; Cretan
    • Ingredients: Turkish green peppers; eggs; prawns; double cream; tarragon; coriander sprigs; red chillies; tomatoes; sugar; ground coriander; sweet smoked paprika
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  • Stuffed cuttlefish or squid with sun-dried tomatoes, anchovies, goat's curd and sage (page 44)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Stuffing; Small plates - tapas, meze; Cretan
    • Ingredients: sun-dried tomatoes; goat curd; mint; chard; sage; capers; cuttlefish; rocket; anchovies
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  • Fried salt cod with beetroot and garlic mash (page 47)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Fried doughs; Main course; Cretan; Greek
    • Ingredients: salt cod; beer; beetroots; sourdough bread; garlic; walnuts; vegetable oil
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  • Black orzo with cuttlefish and green peas (page 48)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Pasta, doughs & sauces; Stews & one-pot meals; Small plates - tapas, meze; Main course; Cretan
    • Ingredients: cuttlefish; white wine; lemons; bay leaves; Romano peppers; bulb fennel; red onions; carrots; thyme sprigs; cuttlefish ink; orzo pasta; basil; snap peas; habanero chillies
    show

  • Cod and clams with smoked spicy gazpacho and bread salad (page 50)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Salads; Soups; Small plates - tapas, meze; Cretan; Spanish
    • Ingredients: cod fillets; clams; tomatoes; Romano peppers; red onions; red chillies; Turkish red pepper flakes; sourdough bread; smoked cod roe; pitted black olives; samphire; lemons
    show

  • Mussel saganaki with feta, fennel and ouzo (page 52)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Small plates - tapas, meze; Cretan
    • Ingredients: Romano peppers; green peppers; white onions; bulb fennel; red chillies; green anise seeds; mussels; white wine; ouzo; feta cheese; parsley
    show

  • Fried sardines with courgette, tahini and pumpkin seed salad (page 54)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Salads; Small plates - tapas, meze; Cretan
    • Ingredients: courgettes; fresh sardines; pumpkin seeds; tahini; lemons; olive oil
    show

  • Stuffed grilled mackerel in vine leaves with purslane, tomato and yogurt salad (page 56)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Grills & BBQ; Salads; Stuffing; Small plates - tapas, meze; Cretan
    • Ingredients: pine nuts; raisins; marjoram; dried oregano; lemons; mackerel; preserved vine leaves; purslane; tomatoes; tahini
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  • Ouzo-cured trout with fennel and red onion salad (page 57)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Salads; Dressings & marinades; Small plates - tapas, meze; Cooking ahead; Cretan
    • Ingredients: trout fillets; fine sea salt; sugar; ouzo; beetroot juice; fennel seeds; bulb fennel; red onions; capers; lemons
    show

  • Pan-fried red mullet with rosemary, tomato and sweet vinegar (page 59)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Sauces for fish; Main course; Cretan
    • Ingredients: red mullet; olive oil; rosemary sprigs; tomatoes; aged white wine vinegar
    show

  • Marinated anchovies with orange and lemon, grilled peppers and vine leaves (page 60)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Dressings & marinades; Small plates - tapas, meze; Cretan
    • Ingredients: fresh anchovies; oranges; lemons; Romano peppers; preserved vine leaves; parsley
    show

  • Bitter leaf salad with grape molasses, grapes and crispy fish skin (page 63)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Fried doughs; Salads; Small plates - tapas, meze; Cretan
    • Ingredients: salmon skin; vegetable oil; radicchio; white chicory; Castelfranco radicchio; green grapes; grape molasses
    show

  • Lettuce, tomato and bottarga salad with crispy fried bread (page 64)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Salads; Fried doughs; Small plates - tapas, meze; Cretan
    • Ingredients: grey mullet roe; plain flour; baby gem lettuce; tomatoes; parsley; lemons
    show

Notes about this book

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Notes about Recipes in this book

  • Cretan summer salad with fresh cheese and traditional rusks

    • TrishaCP on September 05, 2021

      I’ve been making quite a few Greek salads this summer. You don’t really need a recipe to make one, but if you do, this one isn’t bad. (Though I greatly prefer the veg to be closer to diced, so that’s what I did here.) I didn’t bother with the purslane.

    • Rinshin on May 21, 2023

      Made exactly as the recipe except using arugula for purslane. I also like smaller pieces for this type of salad. The taste was quite basic. Perhaps I should have dressed it more but I did use all the dressing. For my husband’s portion of undressed salad, gave him his usual bottled Ranch. :( Photo added

  • Thyme, oregano and fenugreek pork tenderloin with tsatziki, tomato and onion salad

    • TrishaCP on August 14, 2021

      This is a really delicious combination of three dishes (pork tenderloin, tzatziki, and a tomato and onion salad). I put the spice rub on the meat a few hours in advance, and grilled it. I used Georgian blue fenugreek, which tends to be stronger than other fenugreek, so I only used 1/2 tsp. I could taste the fenugreek, but the dominant flavor was the smoked paprika- the thyme and oregano were a bit lost to me, though the oregano comes back in the tomato salad. The tzatziki was a really good version that went perfectly with the pork. I served this with grilled zucchini.

  • Courgette and feta fritters

    • Indio32 on August 31, 2021

      Definitely tasty but not sure if all ingredients could be accounted for taste/texture wise. Saw little point in the oregano or the hard cheese (I used Parmigiano-Reggiano) As the author stated the mixture would be wet but manageable. Was a bit messy getting the mixture into balls then floured for frying . Happy enough to have made this recipe but probably wouldn't make it again.

  • Lamb kofte with parsley salad

    • Indio32 on August 30, 2021

      Had these for lunch served as suggested with the parsley salad. Had all the ingredients except for dill in the house. Easy to make and to be honest absolutely delicious! The only slight issue was getting the lambs heart minced small enough with only a knife. Bit fiddly and time consuming but recipe was much better for it though.

  • Oven-baked aubergines with chickpeas, spicy tomatoes and sheep's cheese Béchamel

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Reviews about this book

  • Eat Your Books

    Beautiful photography fills this book of both the land, sea, people and food of this special region.

    Full review

  • Kavey Eats

    It’s been a pleasure to explore the food that has captured Marianna’s heart from childhood. She sets the scene, the context for each dish, in such an unaffected and engaging way...

    Full review
  • ISBN 10 0857838075
  • ISBN 13 9780857838070
  • Linked ISBNs
  • Published Jul 02 2020
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books

Publishers Text

An authentic approach to Cretan food and culture with contemporary flavor combinations. This book is all about eating natural, fresh food and taking the time to enjoy it.

Marianna Leivaditaki was brought up in Chania on the Greek island of Crete. Her father is a fisherman and she spent most of her childhood evenings in her family's seafood restaurant, standing on a chair peeling sacks of potatoes and gutting and de-scaling the day's catch. By day she would carry her blue notebook, writing down the recipes she would like to prepare for her family and the kitchen wisdom of the Greek grannies she knew.

In Crete, the water gives fish and seafood that is cooked simply, the land bears fruit and vegetables that are served as main meals and the mountains offer game and herbs that are an irresistible delicacy. Aegean will feature sunny dishes that marry the sea and the land with the region's wild foods - but will also reflect the fact that Marianna lives and works in London, and embrace ingredients and influences that come from the wider Mediterranean. Like eating at Morito - where the emphasis is on making people feel welcome - the recipes will be approachable and homely, for sharing with friends and family.

Including Seared Squid with Rocket, Sheep's Cheese & Lemon, Cretan Pie with Greens, Courgette Fritters, and Red Wine Ice Cream with Raisins and Almonds, this is contemporary cooking that celebrates the simplicity and integrity of Cretan cooking.

Shot on location in Crete, this book is a feast for the senses.

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