Modern Greek: 170 Contemporary Recipes from the Mediterranean by Andy Harris

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  • Fried eggplant and zucchini with skordalia

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: eggplants; zucchini; bread; garlic; store-cupboard ingredients
    show

  • Yellow split pea purée with onion and capers (Fava)

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Greek; Vegan; Vegetarian
    • Ingredients: yellow split peas; brown onions; red onions; capers; lemons
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  • Cod roe dip (Taramosalata)

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Greek
    • Ingredients: smoked cod roe; white bread; brown onions; lemons; olive oil
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  • Butter bean dip

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Greek; Vegan; Vegetarian
    • Ingredients: canned butter beans; red onions; green olives; lemons
    show

  • Eggplant dip (Melitzanosalata)

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Greek; Vegan; Vegetarian
    • Ingredients: eggplants; garlic; brown onions; parsley; store-cupboard ingredients
    show

  • Parsley dip (Maidanosalata)

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: sourdough bread; parsley; brown onions; store-cupboard ingredients
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  • Cucumber, garlic and yoghurt dip (Tzatziki)

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: telegraph cucumbers; garlic; Greek yogurt; store-cupboard ingredients
    show

  • Feta and mint dip

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: feta cheese; mint; lemons; olive oil
    show

  • Stuffed zucchini flowers (Kolokithokorfades)

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Small plates - tapas, meze; Greek; Vegan; Vegetarian
    • Ingredients: spring onions; long grain rice; tomatoes; mint; dill; zucchini blossoms; store-cupboard ingredients
    show

  • Zucchini flower omelette

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Egg dishes; Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: eggs; zucchini
    show

  • Stuffed vine leaves (Dolmades)

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: brown onions; long grain rice; mint; vine leaves; Greek yogurt; dried oregano; tomatoes
    show

  • Dried bread rusks with tomatoes and capers

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Small plates - tapas, meze; Greek; Vegan; Vegetarian
    • Ingredients: bread rusks; tomatoes; caper berries
    show

  • Dried bread rusks with artichokes

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: bread rusks; salad greens; feta cheese; marinated artichokes; capers
    show

  • Scrambled eggs and tomatoes (Strapatsada)

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Egg dishes; Small plates - tapas, meze; Summer; Greek; Vegetarian
    • Ingredients: tomatoes; eggs
    show

  • Spicy feta and pepper dip (Ktipiti)

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: red capsicums; red chiles; feta cheese; yogurt
    show

  • Roasted feta and red capsicum

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: red capsicums; feta cheese
    show

  • Fried cheese (Saganaki)

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: kefalotiri cheese; lemons; store-cupboard ingredients
    show

  • Pickled octopus with garlic, parsley and olive oil (Octapodi skordato)

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Small plates - tapas, meze; Greek
    • Ingredients: octopus; red wine vinegar; garlic; parsley; olive oil
    show

  • Marinated anchovy, potato and onion salad

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Salads; Small plates - tapas, meze; Greek
    • Ingredients: anchovies; olive oil; potatoes; capers; red onions; red wine vinegar
    show

  • Pickled samphire (Kritamo)

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Chutneys, pickles & relishes; Small plates - tapas, meze; Greek; Vegan; Vegetarian
    • Ingredients: samphire; white wine vinegar
    show

  • Pickled tassel hyacinth bulbs (Volvi)

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Chutneys, pickles & relishes; Small plates - tapas, meze; Greek; Vegan; Vegetarian
    • Ingredients: tassel hyacinth; store-cupboard ingredients
    show

  • Vine leaves stuffed with bulgur wheat and whiting

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Small plates - tapas, meze; Greek
    • Ingredients: bulgur; mint; parsley; tomatoes; lemons; vine leaves; whiting
    show

  • Baked butter beans (Gigantes plaki)

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Small plates - tapas, meze; Greek; Vegan; Vegetarian
    • Ingredients: butter beans; brown onions; carrots; tomatoes; parsley; bay leaves; tomato paste
    show

  • Braised leeks and tomatoes (Prassa me domates)

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Stews & one-pot meals; Small plates - tapas, meze; Greek; Vegan; Vegetarian
    • Ingredients: baby leeks; tomatoes; dried oregano
    show

  • Marinated raw artichokes

    from Modern Greek: 170 Contemporary Recipes from the Mediterranean Modern Greek by Andy Harris

    • Categories: Small plates - tapas, meze; Greek; Vegan; Vegetarian
    • Ingredients: artichoke hearts; lemons
    show

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  • ISBN 10 0811834808
  • ISBN 13 9780811834803
  • Linked ISBNs
  • Published Jan 01 2005
  • Format Paperback
  • Page Count 160
  • Language English
  • Countries Australia
  • Publisher Hachette Australia
  • Imprint Hodder Headline Australia

Publishers Text

Delicious and healthful, redolent of the flavors of the Mediterranean, and perfect for the way we like to eat today--it's no wonder that Greek food is so beloved. Modern Greek offers 170 recipes for everything from meze to luscious pastry desserts.

This delightful cookbook draws together ingredients from the everyday Greek kitchen-all readily available-such as cheeses and yogurt, vegetables and legumes, rice and pasta, seafoods and meats, and, of course, olives, and transforms them into easy, exciting dishes with a seasonal twist. There are savory pies stuffed with greens and herbs in autumn; slow-cooked one-pot stews for winter warm-ups; braised lamb and baby vegetables to welcome spring; and simple grills for relaxing summer evenings.

Many of the recipes are traditional, while others are updated interpretations adapting traditional Greek foods and cooking techniques to contemporary kitchens. Beautifully photographed, Modern Greek reveals this much-favored cuisine in a fresh and contemporary light.

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