We are back from the 4th cooking tour- this year to Greece. After last year’s trip to Croatia and Slovenia, I thought it will be difficult to make a tour that will surpass the expectations as much. But… Greece has shined in full glow over us- with its spring blessings: foods produced by the abundant warm sun, blue sea and fertile earth. We had four culinary workshops during the tour, and this is actually the last one.
We started the day with the Athens market tour with our chef and Alexandros, the manager of the museum who explained about some of the important Greek culinary traditions.
After shopping for the ingredients, we walked back to the museum where a full outdoor cooking set up was awaiting. Greek gastronomy museum has been created as a private initiative to promote Greek gastronomy through different activities, such as exhibiting the art works related to food in a gallery space, to holding culinary workshops and wine tasting.
We had homemade cocktails for welcome drink- Mimosa and Rakomelo (honey infused raki), olive paste for amouse bouche, octopus stew with short pasta, shrimp saganaki and orange spoon sweet.
βSaganakiβ is umbrella name for a group of Greek dishes prepared in a traditional Greek copper fry pan called βsaganiβ. Common types of saganaki are cheese (graviera, halloumi, kasseri), shrimp, mussel, fish. It is light and easy to prepare summer dish, usually served as an appetiser in Greek tavernas but not less commonly found on every day home table during the summer months. Soon comes the recipe from the cooking workshop at Greek gastronomy museum in Athens, Greece. Cheers to the chef! π
No comments yet.