Koskoséla of Santorini


Santorini is the most amazing Greek island. I will render wikipedia’s description because, although I speak quite good English, I wouldn’t be able to describe what it is as accurately as wiki.
“Santorini is essentially what remains after an enormous volcanic eruption that destroyed the earliest settlements on a formerly single island, and created the current geological caldera. A giant central, rectangular lagoon, which measures about 12 by 7 km (7.5 by 4.3 mi), is surrounded by 300 m (980 ft) high, steep cliffs on three sides. The main island slopes downward to the Aegean Sea. On the fourth side, the lagoon is separated from the sea by another much smaller island called Therasia; the lagoon is connected to the sea in two places, in the northwest and southwest. The depth of the caldera, at 400m, makes it possible for all but the largest ships to anchor anywhere in the protected bay. The capital, Fira, clings to the top of the cliff looking down on the lagoon.

It is the most active volcanic centre in the South Aegean Volcanic Arc, though what remains today is chiefly a water-filled caldera. The volcanic arc is approximately 500 km (310 mi) long and 20 to 40 km (12 to 25 mi) wide. The region first became volcanically active around 3–4 million years ago, though volcanism on Thera began around 2 million years ago.
The island is the site of one of the largest volcanic eruptions in recorded history: the Minoan eruption (sometimes called the Thera eruption), which occurred some 3,600 years ago at the height of the Minoan civilization. The eruption left a large caldera surrounded by volcanic ash deposits hundreds of metres deep and may have led indirectly to the collapse of the Minoan civilization on the island of Crete, 110 km (68 mi) to the south, through a gigantic tsunami. Another popular theory holds that the Thera eruption is the source of the legend of Atlantis.”

Because of its volcanic soil, the island’s produce has a unique flavor. It is famous for its wines, tomatinis and white eggplants. White eggplant or melitzána as we call it here is another unique product of the Santorini soil. It has very few seeds, does not absorb much oil when fried and has a particularly sweet taste. This dish is traditional and is similar to scrambled eggs, but we add also eggplant and juice from tomatinis. It is a delicious dish that can be eaten during breakfast or brunch or as a light dinner. Put it on a warm slice of bread and you will have an amazing bruschetta. I made a few changes to adapt it to our palate and we had the most amazing breakfast.



5.0 from 4 reviews
Koskoséla of Santorini
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Breakfast / Brunch
Cuisine/ Κουζίνα: Greek
Serves: 4
Ingredients/ Συστατικά
  • 1 white eggplant
  • 2 eggs
  • 1 cup tomato juice either from Santorini tomatinis or plain tomatoes
  • 1 tsbp sugar
  • ¼ tsp ground nutmeg
  • ¼ tsp cinnamon
  • Salt and pepper
  • 100 gr. Goat cheese or feta, crumbled and divided
  • Couple of tbsp of olive oil for sauteeing the eggplant
  • Chopped parsley for garnishing
Instructions/ Εκτέλεση
  1. Peel the eggplant and grate it in the cheese grater.
  2. In a skillet in medium/high heat pour the olive oil and saute the eggplant for about 3 minutes.
  3. Pour the tomato juice, salt and pepper, sugar, nutmeg and cinnamon and boil in medium high heat until most of the water from the tomatoes is absorbed.
  4. Add half of the cheese and stir.
  5. In the meantime in a bowl whisk slightly the eggs.
  6. Throw the eggs and start mixing just like you do in scrambled until they are done but without letting the batter become dry.
  7. Remove, garnish with the rest of the cheese, the chopped parsley and serve on top of warm bread.
Notes/ Σημειώσεις
The original recipe called for more eggs, but we all try to keep our cholesterol down so i decreased the amount. Also, they don't use nutmeg and cinnamon but I love these spices and so I added a bit.

5.0 from 4 reviews
Κοσκοσέλα Σαντορίνης
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Πρωινό
Cuisine/ Κουζίνα: Ελληνική
Serves: 4
Ingredients/ Συστατικά
  • 1 λευκή μελιτζάνα Σαντορίνης, τριμμένη στον τρίφτη
  • 2 αυγά
  • 1 φλ. τοματοχυμό είτε από τοματίνια Σαντορίνης είτε από κανονικές ντομάτες
  • 1 κοφτή κουτ. σούπας ζάχαρη
  • ¼ κ.γ. μοσχοκάρυδο
  • ¼ κ.γ. κανέλα
  • ψιλοκομμένος μαϊντανός για το σερβίρισμα
  • αλάτι, πιπέρι
  • 100 γρ. κατσικίσιο τυρί
Instructions/ Εκτέλεση
  1. Καθαρίστε τη μελιτζάνα από τη φλούδα της και τρίψτε τη στο χοντρό τρίφτη.
  2. Σε ένα μεγάλο τηγάνι ρίξτε ελαιόλαδο σε μέτρια φωτιά και σωτάρετε τη μελιτζάνα για 3 λεπτά περίπου.
  3. Προσθέστε τον τοματοχυμό, αλάτι, πιπέρι, κανέλα, μοσχοκάρυδο, το μισό τυρί και ζάχαρη και βράστε σε δυνατή φωτιά για 3-4 λεπτά ή μέχρι να πιει η σάλτσα τα υγρά της.
  4. Χτυπήστε ελαφρά τα αυγά και ρίξτε τα στο τηγάνι.
  5. Ανακατεύετε συνεχώς μέχρι να ψηθεί το αυγό και να πήξει η στραπατσάδα, χωρίς όμως να στεγνώσει, για περίπου 2-3 λεπτά.
  6. Βγάλτε από τη φωτιά, ρίξτε το υπόλοιπο τυρί, λίγο μαιντανό, και σερβίρετε με ζεστό ψωμί.
Notes/ Σημειώσεις
Στην αρχική συνταγή υπάρχουν περισσότερα αυγά αλλά λόγω χοληστερίνης τα μείωσα. Επίσης η κανέλα και το μοσχοκάρυδο είναι αγαπημένα μου μπαχαρικά και τα πρόσθεσα και αυτά.


Florina Pepper Tart

Pepper Tart

The city of Florina is situated in mountainous northwestern Macedonia, Greece. It lies in the central part of Florina district, of which it is the capital. Florina belongs to the region of West Macedonia. The town’s population is about 17,000 people according to the last census. It is located in a wooded valley about 13 km (8 mi) south of the international border of Greece with the FYROM. The city has been inhabited since 4th century BC and played a significant role in our modern history.
In this area a particular pepper is cultivated and it is named after the region’s name, Florina pepper. It has a deep red color, and is shaped like a cow’s horn. Initially, the pepper has a green color, ripening into red when matured. This pepper is known for its rich sweet flavor, used in various Greek dishes and is exported in various canned forms abroad, usually hand-stripped, keeping the natural scents of pepper and topped with extra virgin olive oil, salt and vinegar.

Pepper Tart
The seed for this particular pepper was brought to Greece in the 17th century, and cultivated successfully by the locals, adapting perfectly to the Macedonian climate and soil. Florina’s red peppers were awarded the recognition of Protected Designation of Origin in 1994 by the World Trade Organization (WTO). Every year during the last days of August, in a small local village in Aetos, Florina a feast of peppers is held, including celebrations with music bands and cooked recipes, based on peppers which are offered to all the guests. (Source: Wikipedia)

Pepper Tart
I saw these beautiful Florina peppers in the farmer’s market and I couldn’t hold myself from buying them. I didn’t want to make them the usual way, so I started thinking about making something a bit different than the same old stuff. Something cheesy, baked in the oven said my gut feeling would be just the perfect appetizer. I bought some graviera cheese which is similar to gruyere and some anthotiro cheese which is similar to ricotta and I improvised. The result was delicious and this is something I will definitely make again, especially if I am having friends over, because it can be prepared from the day before and baked the same day. If you can find the Greek cheese where you live, give them a try they are exquisite. If you cannot just substitute with the similar ones I am giving you. This tart can be eaten warm, but also it can be eaten at room temperature, so this makes it even more appropriate for a buffet. If you cannot find Florina peppers you can use red bell peppers.

Pepper Tart


5.0 from 11 reviews
Florina Pepper Tart
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer
Cuisine/ Κουζίνα: Greek
Serves: 6
Ingredients/ Συστατικά
  • 8 Florina peppers or red bell peppers
  • 300 gr. / 10.5 oz. Greek yogurt full fat
  • 2 eggs
  • 100 gr. / 3.5 oz. graviera cheese or gruyere
  • 100 gr. / 3.5 oz. anthotiro cheese or ricotta
  • 1 scallion, chopped
  • 2 tbsp chopped dill
  • 1 tsp salt
  • Pepper, if you want to make it a bit hot you can add cayenne or chili pepper
  • 1 tbsp + 1 tsp corn starch
  • 1 tsp sugar
Instructions/ Εκτέλεση
  1. Clean the peppers and place them in a pan covered with parchment paper.
  2. Score them lengthwise from their one side with a knife.
  3. Preheat oven to 175°C / 350°F.
  4. Place them in the oven and bake until they become soft about 30 minutes.
  5. Remove and let them cool down.
  6. In a bowl add the rest of the ingredients and mix.
  7. Take a squared deep pan 18cm X18cm / 7 in. X 7 in.
  8. Butter it well.
  9. Cut all peppers and open them.
  10. Remove their seeds as well.
  11. Take five of them and cover the bottom and half the height of the sides of the pan with them without leaving any space.
  12. Pour the yogurt/cheese batter and spread to create an even level.
  13. On top decorate with the rest of the peppers cut into strips.
  14. Bake in the same oven as before for about 30 minutes.
  15. Remove, let it cool a bit and serve.

5.0 from 11 reviews
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ορεκτικό
Cuisine/ Κουζίνα: Ελληνική
Serves: 6
Ingredients/ Συστατικά
  • 8 πιπεριές Φλωρίνης
  • 300 γρ. γιαούρτι πλήρες σε λιπαρά
  • 2 αυγά
  • 100 γρ. γραβιέρα
  • 100 γρ. ανθότυρο
  • 1 κρεμμύδι, ψιλοκομμένο
  • 2 κ.σ. ψιλοκομμένο άνηθο
  • 1 κ.γ. αλάτι
  • Πιπέρι, αν θέλετε να το κάνετε λίγο καυτό μπορείτε να προσθέσετε πιπέρι καγιέν ή τσίλι
  • 1 κ.σ. + 1 κ.γ. κόρν φλάουρ
  • 1 κ.γ. ζάχαρη
Instructions/ Εκτέλεση
  1. Καθαρίστε τις πιπεριές και βάλτε τις σε ένα ταψί καλυμμένο με λαδόκολλα.
  2. Χαράξτε τις κατά μήκος από τη μία πλευρά τους με ένα μαχαίρι.
  3. Προθερμάνετε το φούρνο στους 175 ° C.
  4. Τοποθετήστε τις στο φούρνο και ψήστε μέχρι να μαλακώσουν περίπου 30 λεπτά.
  5. Αφαιρέστε και αφήστε τις να κρυώσουν.
  6. Σε ένα μπωλ βάλτε τα υπόλοιπα υλικά και ανακατέψτε.
  7. Πάρτε ένα τετράγωνο βαθύ ταψί 18 εκ. X 18εκ.
  8. Βουτυρώστε καλά.
  9. Κόψτε όλες τις πιπεριές και ανοίξτε τις.
  10. Αφαιρέστε τους σπόρους τους.
  11. Πάρτε πέντε από αυτές και καλύψτε το κάτω μέρος και το μισό του ύψους των πλευρών του ταψιού χωρίς να αφήσετε κενά.
  12. Ρίξτε το μίγμα γιαουρτιού / τυριού και απλώστε το ομοιόμορφα.
  13. Από πάνω βάλτε τις υπόλοιπες πιπεριές κομμένες σε λωρίδες.
  14. Ψήστε στον ίδιο φούρνο όπως και πριν για περίπου 30 λεπτά.
  15. Αφαιρέστε, αφήστε το να κρυώσει λίγο και σερβίρετε.


Brownies with Zucchini and Tahini Frosting


Sesame production is as old as that of rice, approximately 6,000 years ago. It was cultivated in Palestine and Syria around 3,000 B.C. All countries around the Mediterranean Sea and Middle East considered sesame to be a produce of high energy and therapeutic values for human beings.
Herodotus, that great ancient historian, mentions that the Babylonians cultivated sesame. Sesame has been found in Tutankhamun’s grave and in the Greek island of Santorini. In ancient Greece it was used as a food but also for the preparation of medicines.
Hippocrates states its great nutritional value and Galinos used it as a way to prevent the pause of breast feeding.
Sesame was considered to be one of the most important foods in ancient Greek diet. They mixed it with cheese or they made a mixture of sesame and honey that was offered in weddings.

It is very rich in vitamin E which in turn helps in cancer prevention, good maintenance of immune system, in prevention of cataract, diabetes, Alzheimer, Parkinson etc.
In experiments done in mice, the addition of sesame in their diet had slowed down the procedure of ageing and reduced the number of breast cancers. Several sesame substances help liver’s function of absorbing and digesting alcohol. So, next time you drink a lot, try consume some tahini paste afterwards. It will help your liver digest the alcohol and not be harmed.
Consuming sesame and its byproducts is said to give good health and a long life. In Greece we appreciate sesame and tahini especially during the lent periods. I love tahini paste and I have added it in my diet. I was craving something sweet and when I saw this brownie, I immediately jumped to the idea first because it has zucchini and second because I imagined it with a tahini frosting on top. It was delicious and you couldn’t possibly understand that it has about half kilo of zucchini in it. Very easy and quick to prepare, it makes it ideal for weekdays.



4.9 from 9 reviews
Brownies with Zucchini and Tahini Frosting
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: American
Ingredients/ Συστατικά
  • 460 gr. / 8 oz. zucchini
  • 85 gr. / 3 oz. margarine, melted
  • 6 large eggs
  • 2 tsp vanilla extract
  • 300 gr. / 10.5 oz. sugar
  • 120 gr. / 4 oz. cocoa powder
  • 1 tsp espresso powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 120 gr. / 4 oz. All-Purpose Flour
  • 200 gr. / 7 oz. chocolate chips
For the Frosting
  • Tahini paste with cocoa (this product circulates in the Greek market. If you cannot find it where you live, try in your usual chocolate frosting to add 1 tbsp of tahini paste.)
Instructions/ Εκτέλεση
  1. Preheat your oven to 175°C / 350°F.
  2. In your multi blender combine the zucchini, melted butter, eggs, and vanilla and work until you have a smooth puree.
  3. Transfer this to your mixer and add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour.
  4. Mix briefly, just until well combined.
  5. Add the chips, and pulse several times.
  6. Butter a rectangular pan 28cm X 21 cm / 11in. X 8in.
  7. Place at the bottom a parchment paper to cover it.
  8. Butter it and flour it as well.
  9. Pour the batter into the prepared pan.
  10. Bake it for about 30 minute or until a toothpick comes out clean, or with a few moist crumbs.
  11. Remove the brownies from the oven, and allow them to cool completely before frosting.
  12. Take a vase of tahini with cocoa and spread 5 to 6 tbsp on top of the brownie.
  13. This product circulates in the Greek market. If you cannot find it where you live, try in your usual chocolate frosting to add 1 tbsp of tahini paste.
Notes/ Σημειώσεις
Recipe adapted from King Arthur's Flour

4.9 from 9 reviews
Μπράουνις με Κολοκύθι και Ταχίνι με Κακάο
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο
Ingredients/ Συστατικά
  • 460 γρ. κολοκυθάκια
  • 85 γρ. μαργαρίνη, λιωμένη
  • 6 μεγάλα αβγά
  • 2 κ.γ. απόσταγμα βανίλιας ή 2 βανιλίνες
  • 300 γρ. ζάχαρη
  • 120 γρ. κακάο σε σκόνη
  • 1 κ.γ. καφέ espresso
  • 1 κ.γ. μπέικιν πάουντερ
  • ½ κ.γ. αλάτι
  • 120 γρ. αλεύρι για όλες τις χρήσεις
  • 200 γρ. σταγόνες σοκολάτας
Για τη Διακόσμηση
  • Ταχίνι με κακάο
Instructions/ Εκτέλεση
  1. Προθερμαίνετε το φούρνο στους 175° C.
  2. Στο μπλέντερ σας ρίξτε το κολοκύθι, το λιωμένο βούτυρο, τα αυγά, και τη βανίλια και λιώστε τα.
  3. Μεταφέρετε το μίγμα στο μίξερ και προσθέστε την ζάχαρη, το κακάο σε σκόνη, τον espresso, το μπέικιν πάουντερ, το αλάτι και το αλεύρι.
  4. Αναμίξτε λίγο μέχρι να ομογενοποιηθούν.
  5. Προσθέσετε τις σταγόνες, και αναμείξτε.
  6. Βουτυρώστε ένα ορθογώνιο ταψί 28 cm X 21 cm.
  7. Τοποθετήστε στο κάτω μέρος χαρτί ψησίματος για να το καλύψει.
  8. Βουτυρώστε και αλευρώστε ξανά.
  9. Ρίξτε το μίγμα στο ταψί.
  10. Ψήστε για περίπου 30 λεπτά ή μέχρι η οδοντογλυφίδα να βγει καθαρή, ή με λίγα υγρά ψίχουλα.
  11. Βγάλτε από το φούρνο και αφήστε να κρυώσει εντελώς.
  12. Πάρτε ένα βάζο ταχίνι με κακάο και απλώστε 5-6 κ.σ. στην κορυφή του brownie.
Notes/ Σημειώσεις
Συνταγή προσαρμογή από το King Arthur's Flour