Imagine the best of local produce, cooked in season, with an emphasis on piquant, zesty flavours. In her latest cookbook, Aglaia Kremezi draws on the rich resources of Mediterranean cuisine and her own preference for spicy dishes. The recipes are easy to make. They are based on traditional dishes, with regional variations, handed down by families and friends. The author has put her own spin on many of them, and encourages readers to experiment themselves. Where ingredients may be hard to find, she suggests workable alternatives. Enjoy the mix of spices to add to bread; zhug –¬ a hot sauce to serve with falafel, soups and beans; olives with harissa, garlic, and citrus juices; fried mussels with ouzo; Calabrian pie stuffed with tuna, olives, capers and cayenne pepper; a sweet and sour Moroccan tagine of lamb with dried figs; and a mastic-flavoured ice-cream with added kick from hot peppers.
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