Notes about Recipes in this book

• 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.

• 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

• Tomato and oregano fritters with whipped feta

  • emma_zsl3bw on March 23, 2026

    Freaking delicious. Deep frying is never fun but definitely worth it for these

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

  • Vickynewman on March 11, 2023

    Very good indeed.

• 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.

• 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.

• Eat Your Books

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

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• 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...

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