What a delicious greeting from the Icarian kitchen! In the small tavern Platanos, the owner Philipa served us this wonderful soup made of celery tuber and potato with a touch of olive oil and chilli olive oil. He spread the Bruchetta with a tomato and chilli jam and sprinkled it with fine dill threads.
Superfood e.g. as dinner!
Today we harvested fresh beetroots from our garden for the first time. Of course I prepared them the Ikarian way. I peeled them and cooked them together with the leaves. Then you add salt and pepper.
Today I tried out something new. My neighbour gave me a recipe for zucchini flowers stuffed with herbal yoghurt. In combination with the olive oil from our olive groves it tasted delicious and is very easy to prepare. It’s the simple pleasures that make life beautiful!
After I collected hórta (wild greens) with a friend yesterday, I was thinking about what to do with those wonderfully fragrant herbs. Besides a boiled salad, dressed with olive oil and lemon juice, I had the idea to bake a hortópita.
In the photo you can see the little bell peppers that grow here. They are super spicy. But chilli and regular peppers are also good. You need: - a pumpkin (I used half of the pumpkin in the photo for 5 people). - an onion - a paprika - two tomatoes (or tomato paste) - basil - parsley - some chilli - curry - some white wine - and of course Avramidis olive oil 100 years Everything is cut into small pieces and steamed in a saucepan.
Today I would like to introduce you to a delicious and healthy recipe again. We currently have huge beetroot tubers in the garden and that's how I came up with the idea to combine them with potatoes, fresh herbs, onions, our Avramidis Olive Oil 100 years and sheep cheese. It was very delicious!
Literally translated, Hórta means grass. This is what all leafy plants are called in Greece. In Ikaria, in spring and autumn, you can collect fennel, dandelion, vlίta and many other of the more than 2,600 different types of herbs that are found on the island.