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Product Description
Product Description
Maria Benardis invites you to enjoy food the way the Greeks do. The preparation and serving of food in Greece is a ritual, and one that simply must be shared with friends and family. Food is always blessed before a meal, just as they did in Ancient Greek times. In this collection of recipes handed down through the generations in Maria's family, she offers the best way to make traditional moussaka and lamb souvlakia, through to her own Greek-inspired modern creations. Binding this collection together is the glue of Maria's family. Reminiscences from her childhood spent on the island of Psara transport readers to the rugged hilltops where the family would pick wild greens for use in their cooking. The struggles of Maria's grandmother to feed her young family during the war years offer ways to make use of the few ingredients she had available: dried figs, walnuts, oranges and cauliflower. And Maria's aunt Stavroula, who never writes a recipe down but memorises the detail of each one and demands that others do too, at last allows Maria to pass on, in print, her recipe for delicious avgolemono soup.
About the Author
Maria Benardis was born to Greek immigrants in Australia, but at the age of three was sent to live on the island of Psara, Greece, with her grandmother, because her mother was gravely ill. As a teenager she returned to Australia, but Maria kept going back to visit the islands of Greece that are home to her extended family. She lives and breathes Greek culture and tradition, and is a passionate ambassador of its cuisine, running her own Greek cooking school in Sydney.
A note from the editor:
This book is as inviting to read as it is to cook from. The intriguing family stories woven through the recipe text reminds me of Tessa Kiros's Falling Cloudberries.
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Most Helpful Customer Reviews
16 of 16 people found the following review helpful
Format:Hardcover
This book contains about 100 timed honoured Greek recipes that Maria has cooked, eaten and grew up with. These recipes are a mixture of the classics Greek dishes that we know of i.e. moussakia, spanakopita and lamb souvlakia (lamb kebab to you and me) that feature alongside some dishes that Maria has given a modern twist to or created by accident i.e. Chicken with herbed feta crust, Prawn and scallop filo `Karameles', Greek style fish and chips.
Each recipe is introduced by Maria with a brief narrative consisting of either how the dish is best eaten, how it evolved, what accompanies it best. There are luscious photographs to accompany most of the recipes in this book, which in turn gives you an indication of how your dish should look at the end.
The recipes are allotted into chapters;
Salads - i.e. Traditional Kalamata Salad, Barley and pomegranate salad, Haloumi, basil and tomato salad
Meze - i.e. Taramosalata, Roast baby tomatoes, figs with anchovy fillets, chargrilled halmoumi in vine leaves, Ouzo-spiked oysters
Pastries and pies - i.e. Greek cheese and leek filo triangles with a dash of ouzo, Prawn and scallop filo `karameles', lamb filo parcels
Vegetable Dishes - i.e. My aunt Stavroula's makaronopita, Greek-style grilled vegetables with caper and myzithra sauce, Greek style lentil soup
Seafood - i.e. Deep fried cumin calamari, Kalamata salt cod salad, Aegina-style salmon with pistachio crust, Plaki barbouni, Stuffed saffron mussels of Psara
Greek Easter - i.e. Barbecued Greek-style lamb with pomegranate salsa, Koulourakia, Tsoureki
Meat and Poultry - i.e. Cinnamon-rubbed chicken stuffed with rice, pine nuts and grapes, Moussaka, Gemista, Chicken avgolemono soup, Traditional Greek lamb with pasta
Sweet and other special things - i.e. Halva with cherry spoon sweet, Loukoumades, Greek yoghurt cake with ouzo and lemon syrup, Saffron rizogalo with cinnamon spun sugar
This book also includes beautiful photographs from Maria's family album, some of which are accompanied with fond stories about them i.e. how her grandparents immigrated from Kalamata to Australia in the 1950s.
All in all, this is worth buying has it not only contains delicious, flavoursome recipes that you would want to cook and eat, it is also a good read.
Each recipe is introduced by Maria with a brief narrative consisting of either how the dish is best eaten, how it evolved, what accompanies it best. There are luscious photographs to accompany most of the recipes in this book, which in turn gives you an indication of how your dish should look at the end.
The recipes are allotted into chapters;
Salads - i.e. Traditional Kalamata Salad, Barley and pomegranate salad, Haloumi, basil and tomato salad
Meze - i.e. Taramosalata, Roast baby tomatoes, figs with anchovy fillets, chargrilled halmoumi in vine leaves, Ouzo-spiked oysters
Pastries and pies - i.e. Greek cheese and leek filo triangles with a dash of ouzo, Prawn and scallop filo `karameles', lamb filo parcels
Vegetable Dishes - i.e. My aunt Stavroula's makaronopita, Greek-style grilled vegetables with caper and myzithra sauce, Greek style lentil soup
Seafood - i.e. Deep fried cumin calamari, Kalamata salt cod salad, Aegina-style salmon with pistachio crust, Plaki barbouni, Stuffed saffron mussels of Psara
Greek Easter - i.e. Barbecued Greek-style lamb with pomegranate salsa, Koulourakia, Tsoureki
Meat and Poultry - i.e. Cinnamon-rubbed chicken stuffed with rice, pine nuts and grapes, Moussaka, Gemista, Chicken avgolemono soup, Traditional Greek lamb with pasta
Sweet and other special things - i.e. Halva with cherry spoon sweet, Loukoumades, Greek yoghurt cake with ouzo and lemon syrup, Saffron rizogalo with cinnamon spun sugar
This book also includes beautiful photographs from Maria's family album, some of which are accompanied with fond stories about them i.e. how her grandparents immigrated from Kalamata to Australia in the 1950s.
All in all, this is worth buying has it not only contains delicious, flavoursome recipes that you would want to cook and eat, it is also a good read.
6 of 7 people found the following review helpful
Format:Hardcover
Ok, I admit, I am already a fan of Maria, having attended one of her classes in Sydney and a couple of her Greekaliscious dinners but I was blown away when I received this book. It's beautifully presented with easy to follow recipes that taste great.
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