In An Eventful Kitchen

In the past month, there has been a lot of activity in the Athens kitchen – much of it not generated by me specifically, but I did have a (small) hand in the preparation. It was for various receptions and events hosted here at the house. Masses of finger food made and consumed…

kefdedes_10-2015Keftedes (meatballs) with a BBQ dipping sauce

pastries_10-2015Mini spanakopita and tyropita (spinach and cheese pies) with a variety of tartlets

chicken_souvlakakiaChicken Souvlakakia (little chicken skewers)

fava cupsAn amuse-bouche of little fava (yellow split pea purée) cups with caramelised onion (or ‘onion marmalade’ – see my post Lipig)

Hosting dinners for events….The mini onions for the chicken and apricot dish were peeled before the shopping bags were emptied.


Huge pots on the stove simmering…


Producing a fabulous dish of herbed chicken with onions and apricots – a Greek stifado/tagine hybrid.


Mini pavlovas baked in the monster oven for dessert.


The cooks, of course, had to taste test the scrumptious meringue, chocolate, cream and cinnamon scented sour cherry confection.


A few left over pavlova bases…no doubt they will be put to good use in (the near) future. Might introduce the concept of Eton Mess.


Dinner table set, food consumed, lively conversation, good wine…



Not least, scheduling teas for meetings…


All in all, a lot of cooking, making hors-d’oeuvres and planning menus. Consequently, not a lot of writing WordPress blog posts!

A monthly IMK (In My Kitchen) post. Check out the fabulous Celia @ Fig Jam and Lime Cordial who lists all of us IMK bloggers, writing about what’s been happening in our kitchens each month. A chronological listing of my In My Kitchen blog posts can be found on a separate page, just click the link or look under the heading of Diaries in the Menu bar above.


    • The fava (split pea purée) is wonderful. It is simply a cooked and then finely puréed mash of yellow split peas (Pisum sativum), then seasoned with salt and pepper. It can be poured when hot into the little cups, but firms up slightly when it cools. Very easy to do – and delicious. Greek fava is not the dried broad bean, which is called koukiá or sometimes (to confuse matters) Cretan fava.

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    • Hard work that generally falls onto S in the kitchen, but I do lend a hand and have been teaching her new things (like short crust pastry). We entertain a general academic community – both expats and locals. In fact, many members of the 20+ foreign institutes can be found in the audiences in addition to members of the Greek archaeological service, Museum staff, and Greek university professors and students. It is a great way of bringing people together.


    • I guess you could say it is part of my new role here, but I am technically the spouse of the person in charge. I enjoy the challenge in the kitchen, but am hoping at some point to get back to doing a bit of research. With so many libraries at my doorstep, it would be a shame not to.


    • The dinner guests were lively, but dignified academics! We are enjoying making all these little foods and testing out new things as we go. Amazing how bite-size quesadillas went down. Will be making them again.


  1. Wow. Such delicious looking bites. Lucky folks who put their feet under your table.


  2. Debi, I agree — food brings folks together — and I bet many of them would love to come back time and again for food like that! Besides vicariously eating your photos :), I’m loving the “names” of the dishes. They sound good enough to eat, too! What a wonderful, memorable experience for you. So glad you shared!


    • Hi Kim – we do events with nibble food about once a week, so the kitchen sometimes resembles a factory. Shortcrust pastry is an oddity here, but something that is catching on, so I have been teaching our cook/caterer how to make light flaky pastry. It has been fun, but getting the “light hand is required for really flaky pastry” is a message that is difficult to get across. I expect she has the same thoughts about me mangling traditional Greek dishes! I tend to make them spicier or add more herbs than she does. Oh, and add more garlic…it sends shivers down her spine.


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