Under the Olive Tree: Recipes from My Greek Kitchen by Irini Tzortzoglou

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  • Semolina with caramelised apples and walnuts (page 48)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Breakfast / brunch; Cooking for 1 or 2; Greek
    • Ingredients: apple juice; coarse semolina; caster sugar; walnuts; apples; berries of your choice; Greek honey
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  • Breakfast rice with dried fruit compote (Ryzogalo) (page 51)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Mousses, trifles, custards & creams; Rice dishes; Sauces for desserts; Breakfast / brunch; Dessert; Winter; Greek
    • Ingredients: dried fruit of your choice; cinnamon sticks; orange juice; oranges; pudding rice; milk; caster sugar; almond flakes; ground cinnamon; pomegranates
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  • Yiayia Irini’s pancakes with cheese, honey and cinnamon (Tiganites) (page 53)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Fried doughs; Quick / easy; Breakfast / brunch; Summer; Greek
    • Ingredients: plain flour; olive oil; Greek honey; ground cinnamon; sour mizithra cheese
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  • Cracked wheat with sultanas, raisins and spices (Varvara) (page 56)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Breakfast / brunch; Greek
    • Ingredients: sesame seeds; walnuts; cracked wheat; caster sugar; raisins; sultanas; ground cinnamon; ground cloves; almond flakes; pomegranate seeds; mint; honey
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  • Eggs, tomatoes and olives on sourdough (Strapatsada / Kayanas) (page 59)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Greek; Vegetarian
    • Ingredients: tomatoes; spring onions; Kalamata olives; caster sugar; thyme; eggs; feta cheese; dried oregano; parsley; sourdough bread
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  • Strapatsada quiche filling (page 59)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Pies, tarts & pastries; Quick / easy; Greek
    • Ingredients: tomatoes; spring onions; Kalamata olives; caster sugar; thyme; eggs; feta cheese; dried oregano; parsley; cooked meat of your choice; cooked vegetables of your choice; double cream
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  • Open top pies (Peinirli) (page 60)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Pies, tarts & pastries; Breakfast / brunch; Lunch; Greek
    • Ingredients: plain flour; wholemeal flour; fast-action dried yeast; caster sugar; tomatoes; tomato purée; feta cheese; Kalamata olives; Gruyère cheese; red onions; ham; goat cheese; sun-dried tomatoes; dried oregano
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  • Brother Yiorgos’s field mushrooms with smoked vinegar pork sausage (page 63)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Egg dishes; Sauces, general; Breakfast / brunch; Fall / autumn; Greek
    • Ingredients: tomatoes; red onions; smoked paprika; caster sugar; oyster mushrooms; smoked pork sausages; ground cumin; vinegar; eggs; toasted bread of your choice; thyme
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  • Vinegar cured and smoked pork sausages the Cretan way (page 64)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Dressings & marinades; Grills & BBQ; Breakfast / brunch; Main course; Cretan
    • Ingredients: pork sausages; red wine vinegar; dried thyme; yellow mustard seeds; ground cumin; bay leaves; oranges; lemons; wood chips
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  • Minced beef keftedes (page 71)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Fried doughs; Appetizers / starters; Small plates - tapas, meze; Entertaining & parties; Picnics & outdoors; Greek
    • Ingredients: beef mince; onions; tomatoes; stale white bread; eggs; dried mint; dried oregano; dried basil; parsley; olive oil; white breadcrumbs
    • Accompaniments: Lemon and coriander yoghurt dip; Feta and sweet pepper dip; Cucumber tzatziki
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  • Chickpea and cumin keftedes (page 72)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

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  • Courgette, feta and mint keftedes (page 72)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

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  • Lemon and coriander yoghurt dip (page 73)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

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  • Feta and sweet pepper dip (page 73)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

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  • Cucumber tzatziki (page 73)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

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  • Squid and sun-dried tomato orzo pasta (Kalamari kritharoto) (page 74)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Fried doughs; Pasta, doughs & sauces; Appetizers / starters; Small plates - tapas, meze; Greek; Italian
    • Ingredients: rocket; Parmesan cheese; pine nuts; squid; shallots; red chillies; fish stock; onions; garlic; leeks; kritharaki pasta; dry white wine; sun-dried tomatoes in oil; lemons; squid tentacles; parsley
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  • Spinach and fennel risotto with feta cream (Spanakoryzo) (page 77)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Quick / easy; Rice dishes; Sauces, general; Appetizers / starters; Small plates - tapas, meze; Winter; Greek; Vegetarian
    • Ingredients: almond flakes; vegetable stock; onions; fennel; risotto rice; dry white wine; fennel fronds; Parmesan cheese; feta cheese; cream cheese; whole nutmeg; lemons; spinach
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  • Battered salt cod with almond garlic sauce and beetroot salsa (Bakaliaros skordalia) (page 78)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Dips, spreads & salsas; Fried doughs; Sauces for fish; Small plates - tapas, meze; Appetizers / starters; Greek
    • Ingredients: salt cod; sparkling water; olive oil; cooked beetroots; red onions; spring onions; green chillies; mint; blanched almonds; baked potatoes; lemons; garlic
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  • King prawns, peppers, ouzo and feta (Garides saganaki) (page 81)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Appetizers / starters; Lunch; Summer; Greek
    • Ingredients: king prawns; onions; spring onions; red peppers; green peppers; red chillies; tomatoes; caster sugar; dried oregano; ouzo; feta cheese; parsley
    • Accompaniments: Olive and rosemary bread
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  • Fried cheese three ways (Tyri saganaki) (page 82)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Pies, tarts & pastries; Fried doughs; Appetizers / starters; Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: barrel-aged feta cheese; graviera cheese; manouri cheese; filo pastry; white sesame seeds; black sesame seeds; eggs; panko breadcrumbs
    • Accompaniments: Spiced tomato jam
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  • Spiced tomato jam (page 83)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

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  • Braised octopus in wine with sweetcorn purée and pepper salsa (Chtapodi krassato) (page 84)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Greek
    • Ingredients: octopus; onions; dry white wine; tomato purée; bay leaves; allspice berries; thyme; dill; corn kernels; garlic; shallots; red onions; long red peppers; red chillies; pomegranate molasses
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  • Griddled courgette ribbons with crumbled feta and a mint lemon dressing (page 93)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Candy / sweets; Salads; Dressings & marinades; Side dish; Summer; Greek; Vegetarian
    • Ingredients: bread; courgettes; lemons; lamb's lettuce; feta cheese; flower honey; mint; caster sugar; sesame seeds
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  • Pasteli (page 94)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Candy / sweets; Greek
    • Ingredients: honey; caster sugar; sesame seeds
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  • Greek salad on a Cretan barley rusk (Dakos) (page 97)

    from Under the Olive Tree: Recipes from My Greek Kitchen Under the Olive Tree by Irini Tzortzoglou

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Summer; Entertaining & parties; Cooking for 1 or 2; Cretan; Greek; Vegetarian
    • Ingredients: heritage tomatoes; cucumbers; Kalamata olives; red onions; dried oregano; oranges; basil; barley rusks; Amari mizithra cheese
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Notes about this book

  • Leo on April 16, 2022

    Love this book. Very approachable recipes and you can hear Irini's voice as she describes the food she knows so well. There are a few ingredients that are hard to get but she offers alternatives in many cases. Where there is no substitute she makes that clear.

Notes about Recipes in this book

  • Cucumber tzatziki

    • TrishaCP on May 30, 2022

      I was looking for a cucumber and dill tzatziki so gave this one a go. The prep for the cucumbers was very easy (I think the book said rustic) because you just grate it and let it drain with some salt. I liked the skin in it- less so the cucumber seeds. I added more dill because I love that flavor.

  • Oven-baked lamb and beef burgers with lemon and mustard potato wedges (Biftekia)

    • Leo on April 16, 2022

      The potatoes work extremely well as a standalone dish. When I did the whole dish as written, the burgers were tasty but they are very substantial. Next time I will bake in a much bigger dish to give the potatoes a chance to crisp up.

  • Roasted summer vegetables with asparagus on a cannellini bean purée (Briam)

    • Leo on April 16, 2022

      The Briam element of this dish works as a standalone side dish. Delicious.

  • Sea bass fillet with a herbed tomato sauce and minted courgettes (Lavraki a la Spetsiota)

    • Rinshin on August 17, 2022

      Other than making of the sauce, this was a quick recipe. The sauce is made first and kept warm while fish and zucchini are prepped and cooked. Used haddock and added small amount of masa with flour for coating fish for little more heft. This sauce tasted a a bit like caponata with dominant tomato and sweet pepper flavor. Not sure I like thinly sliced zucchini ribbons as it was hard to judge doneness and mine were softer than I like although lemon peel, lemon juice and mint mixture really livened up the taste of zucchini. Next time I would slice differently. I would make this recipe again using any mild fish. Photo added.

  • Grilled manouri cheese with toasted walnuts, grapes and pears

    • joneshayley on May 24, 2021

      This is such a good salad. Firstly for the revelation of manouri and then for the perfectly balanced abd wonderful flavours throughout. Balancing salty olives, sweet crunchy pears and the creamy cheese is perfection.

  • Brother Yiorgos’s field mushrooms with smoked vinegar pork sausage

  • Lamb steak, couscous salad and smoked aubergine

    • joneshayley on May 24, 2021

      Another huge hit from irini, with interesting flavour profiles and textures. Definitely one to make again

  • Slow-roasted lamb with garlic, herbs, lemon, mustard and honey

    • meginyeg on November 28, 2022

      This was ok. Everyone else liked it more than me.

    • Lafro on May 18, 2022

      The herbs gave a nice freshness. Was very tender but not falling apart. Delicious.

  • Roast halibut, potato and fennel with a yoghurt béchamel and braised peppers

    • Pamsy on October 07, 2022

      First recipe from this book and very good. My overriding concern with this dish was to highlight the halibut loin which cost an eye watering £50 per kilo!! Quite a few steps and ingredients but not difficult. Didn't make the bechamel this time as it contains eggs but on reflection I don't think it's necessary. I topped the halibut with the breadcrumbs which was fine. The potato element was excellent (Mr P had the leftovers fried with an egg for breakfast) and I'd make that again as an accompaniment to other dishes. The peppers were a colourful addition but the star was the halibut which I roasted in the oven for a total of 10 mins. Would be a good dish for entertaining and you could use other white fish (monkfish or cod loin).

  • Giant white beans baked with carrots and celery (Gigantes plaki)

    • jenburkholder on November 23, 2021

      Very good. We used Corona beans from Rancho Gordo - they are also very very large! Took a long time to cook and we did make sure they were pretty much cooked through before adding all the flavory bits and baking. We topped with however much feta was in the fridge - maybe 5 oz - and honestly I could have had more. Definite repeat.

    • stepharama1 on March 30, 2022

      Excellent vegetarian meal (subbed bean broth for the chicken broth)! I added smoked paprika and a little oregano plus feta. I will make again.

  • Spinach and fennel risotto with feta cream (Spanakoryzo)

    • jenburkholder on June 20, 2022

      Very good. The sauce added a nice dimension to what was otherwise a fairly standard risotto. The spinach is not particularly noticeable - although it makes the whole thing green, the flavor isn't bold. We forgot the almonds until the last few bites, but, honestly, it didn't seem like it needed them. Repeat-worthy.

  • Minced beef keftedes

    • Lafro on September 20, 2022

      Didn't have basil so I increased the other herbs to accommodate. The texture was great, soft and fluffy on the inside and crispy on the outside. A great comfort food and very easy to make. I served it with the capsicum and feta dip which went well with the keftedes.

  • Feta and sweet pepper dip

    • Lafro on September 20, 2022

      So simple to make. Went beautifully with the mince beef keftedes from the same book.

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  • ISBN 10 1472271874
  • ISBN 13 9781472271877
  • Linked ISBNs
  • Published Jul 23 2020
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Headline

Publishers Text

Under the Olive Tree is a stunning and user-friendly collection of delicious Greek family recipes from Irini Tzortzoglou, the 2019 champion of MasterChef UK. Including accessible, everyday dishes for the home cook, as well as an entertaining section full of Irini's tips and tricks for when you have a little more time or want to impress your guests.

Not only is Irini a fabulous cook, but she is a great teacher who cannot wait to show readers the dishes of her beloved homeland. With over 80 recipes, from breakfasts to quick dinners via salads full of sunshine, and on to feasting for Christmas, Easter and dinner parties, this cookbook is Irini's celebration of Greece.

'These recipes represent me as a cook and diner in that I like to experiment a little in putting flavours together, mixing classic combinations with my own touches.'

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