Skordalia
Cooking under quarantine a traditional Greek Potato and Garlic dip
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My dear friends,
as I have already told you, till time comes and we ‘ll be able to meet and cook together, till we can taste and enjoy our greek cooking lessons and prepare some delicious dishes, please stay safe, stay home & try some of our greek traditional family recipes.
Few days before, we the Greeks, were celebrating, on the 25th of March, the Greek Independence Day & the traditional thing we usually eat is batter-fried salted cod fish and skordalia, a mashed potato garlic dip made with olive oil.
Skordalia , skordo in greek means garlic.
So, if you love garlic, if you are vegetarian or vegan, then you have to try this amazing traditional Greek skordalia recipe!
It goes also very well with crispy fried slices of zucchinis or eggplants, or boiled vegetables like beetroots, too.
It’s so so simple to make it, with just a few everyday ingredients, that all of us have at home !
Serves: 2-4
Ingredients
- 2-3 large potatoes,
- 1-2 garlic cloves
- Salt and white pepper, to taste
- ½ cup extra virgin oil, plus more for drizzling
- 1 tablespoons wine vinegar
Instructions
- Peel and cut the potatoes into cubes. Place them in a large pot of salty water. Bring to a boil and cook until the potatoes are fork tender (about 10-15 minutes)
- Keep them hot, on the side. It is important to work with them while they’re hot.
- Get your hand mixer plugged in and ready. Place in, first the slices of garlic, some olive oil and some drops of the vinegar and blend them until smooth.
- Gently fold & add the hot potato around the garlic paste & blend them. Gradually & slowly add the olive oil until smooth and creamy. Repeat with the vinegar and seasoning to taste. The longer the skordalia sits, the more it will thicken. Served chilled or at room temperature.
- Serve and enjoy!
Stella ❤
Serves: 2-4
Ingredients
- 2-3 large potatoes,
- 1-2 garlic cloves
- Salt and white pepper, to taste
- ½ cup extra virgin oil, plus more for drizzling
- 1 tablespoons wine vinegar
Instructions
- Peel and cut the potatoes into cubes. Place them in a large pot of salty water. Bring to a boil and cook until the potatoes are fork tender (about 10-15 minutes)
- Keep them hot, on the side. It is important to work with them while they’re hot.
- Get your hand mixer plugged in and ready. Place in, first the slices of garlic, some olive oil and some drops of the vinegar and blend them until smooth.
- Gently fold & add the hot potato around the garlic paste & blend them, also. Gradually & slowly add the olive oil until smooth and creamy. Repeat with the vinegar and seasoning to taste. The longer the skordalia sits, the more it will thicken. Served chilled or at room temperature.
- Serve and enjoy!
Stay home, stay strong and still keep in touch , continue to dream, get inspired and prepared to travel when the time will be the right one .
We’re waiting for you … whenever you can !
Yours sincerely,
Stella ❤
Stella Fyrogeni Antiparioti
margaritastudios.com
Let’s be connected
Tel: 0030 2284052362
Κοινοποιήστε:
Cooking under quarantine :-)
Hello there,
Hello my dear friends from all around the world.
It;s true, it s not an easy time for anyone, but we have to keep in mind that there is always light at the end of the tunnel.
We have to stay strong, support each other and share love without having to physically interact with anyone.
That’s why I have decide, till our greek cooking lessons on the island of Paros be able to open its doors again, to share with all of you, from time to time, some of our family & traditional greek recipes.
Please, don’t be shy, if you have any question about the ingredients or the procedure, I’m here for you.
Don’t hesitate to contact me at stella@margaritastudios.com
Stay home, stay strong and still keep in touch , continue to dream, get inspired and prepared to travel when the time will be the right one .
We’re waiting for you … whenever you can !
Yours sincerely,
Stella
—
Stella Fyrogeni Antiparioti
margaritastudios.com
Let’s be connected
Tel: 0030 2284052362
«Psarosoupa»- Greek Style Fish Soup
Psarosoupa is a fish soup, a special dish with plenty of vitamins and very much loved by the Greeks and especially the islanders!
It is a Greek’s Fisherman’s Stew that is also called a «kakavia». Usually fishermen may assemble right on their boats, adding different kind of rocky fishes & veggies in fairly quick order as they cook in a round-bottomed pot with sea water.
So here you are ❤
Ingredients for 2 persons
- 3-4 medium carrots cut into even chunks
- 1-2 red onion cut like a cross
- 2 -4 medium sized potatoes cut into even chunks
- 5-6 celery stalks
- 8 cups water
- 1 tsp salt
- 120 mls olive oil
- 600g fish
- 6 tsps rice
- juice of 1 lemon
Instructions
- Place the carrots, celery, onions, potatoes, stalks along with the water in a large pot over a medium high heat. Season with salt and allow the mixture to come to boil and then simmer it on a low heat for approx. 20mins until the carrots and potatoes are just tender.
- Pour the stock in a new pot and strain the veggies and place them on another pot .
- Place back the juice of the veggies in the fire and put the fish and some more celery stalks and the olive oil . Check if it has been done when the fork finds the bone of the fish easily.
- Pour the fish juice in the pot of the veggies to take the taste of the fish
- Pour again this fishy juice in another pot add the rice and allow the soup to come to a boil.
- Simmer for 20-30 mins depending on how thick you prefer it, remove from the heat.
- Make an egg lemon sauce , agvolemono, seperate the white of the egg and make it with a fork ,add the yolk ,add the lemon juice and slowly warm it with some big spoons of the soup at the end add it at the soup and move slowly are and add the lemon juice. Stir and remove from the heat.
- Place cooked veggies and fish pieces on a plate, the soup in individual bowls and serve immediately garnished with some extra olive oil, lemon salt & pepper.
- Kali Orexi 🙂
Κοινοποιήστε:
Easter Break in Greece Cooking classes and tours in Paros
EASTER IN PAROS : 5 DAYS * 09TH TO 13TH OF APRIL
NATURE, RELAXATION AND AUTHENTIC FLAVOURS
Easter is one of the most awaited events of the year: it is a synonymous with rebirth, spiritual and physical. Paros the third largest in the Cyclades group, where you’ll also find Mykonos and Santorini. Picture whitewashed churches with blue domes, bougainvillea tumbling down nearly every wall, sugar-cube houses piled up on hillsides.
Paros’s charm feels effortless.
DESTINATION Paros Greece
AGE RANGE 15 to 90 years olds
ACCOMMODATION in the Margarita’s studios & Restaurant
includes:
● 4 nights with full Greek Breakfast, in Margarita ,a family boutique style hotel on the island of Paros , located right in the heart of the lovely traditional village of Ambelas, overlooking the Aegean Sea, close to cosmopolitan Naoussa, surrounded by some of Paros most spectacular sandy beaches.
● 2 hands-on cooking classes with Stella, the most trusted gastronomic
specialist on the Island, who will introduce you to the authentic and local Greek cuisine, using seasonal organic ingredients
● 2 cultural and culinary excursions, with wine & cheese tasting
● An apron , recipe notes
There will be hands-on instructions given throughout the days and also new tips and techniques. Get the Parian recipes, enjoy specialties accompanied with local wine and
get ready to impress your friends back home! It will make your spring vacation unforgettable!
The local vendors you visit will be proud to share the history and secrets of their award-winning goods. A unique opportunity to taste natural Greek food and wine at the source, learning what’s behind the scenes of the production process.
Rates (Special Offer!) € 360 per person
PRE – BOOKING IS REQUIRED
Call +302284052362 or email INFO@MARGARITASTUDIOS.COM
All taxes, admissions and service included.
Airfare not included.
Transfer from/to Paros airport One-way € 40
Transfer from/to Paros port One-way € 25
The previous are sample programs, little changes may occur due to weather conditions, seasonality of fresh products and as we are always looking for new interesting culinary activities and special events not to be missed.
Κοινοποιήστε:
Loukoumades, Greek Classic Desert!
Loukoumades (pronounced loo-koo-mah-thes) ,are the Greeks’ answer to donuts
«For those of you not familiar with loukoumades, they are the most heavenly fried donuts; served warm, drizzled with honey syrup and cinnamon, sometimes sprinkled with walnuts or toasted sesame. They are served throughout Greece, where the history of this donut can be traced back to the first Olympic Games in 776 BC. In the original Olympic Games the Greeks honored the Gods and the victors’ prize came in an edible form of «honey tokens,» golden fried balls of dough, covered in honey.» Post by Marisa Churchill
Ingredients
- FOR THE MIXTURE
- 1 kg all-purpose flour
- 2 packets active dry yeast
- 2 glasses of warm water
- 1/2 tea spoon salt
- 1 tea spoon sugar
- FOR COOKING
- Approx 500 ml corn oil – for deep frying
- FOR SERVING
- Cinnamon to taste
- Greek Honey to taste
Instructions
- In a large glass dissolve the yeast in the tepid water, along with the salt and the sugar .
- Use a large bowl, add in the flour and the dissolved yeast and mix with your hands, until the mixture become thick and foamy (a texture similar to that of a milkshake)
- Cover the bowl and let the mixture rest in a warm place for at least 1 hour where it will rise.
- Put the 500 ml oil in a deep pan and heat. Make sure that the oil takes over only half of the pan’s depth.
- Turn the mixture in the bowl a few times with your hands.
- Take a handful of dough and, with your hand in a fist, squeeze until the dough comes out as a ball between your thumb and index finger. Using a tablespoon which you have dipped in a glass of cold water, scoop this ball and place in the deep pan to fry. Repeat this several times depending on the size of your pan but remember NOT to crowd the pan.
- Loukoumades will puff up and float to the surface. You then should turn them occasionally, until batter is a crisp, golden brown on all sides which takes about 3 to 4 minutes.
- Remove carefully with a slotted spoon and drain on paper towels. Repeat as many times as is needed.
- Place drained puffs on warm platter and keep warm.
- To serve individual portions, place 4 or 5 loukoumades on a plate drizzle honey over and dust generously with cinnamonp.
Summer 2016 is loading and this is your chance to enjoy hands-on Greek cooking classes in Greece, with Stella the most trusted gastronomic specialist on the island, while staying in Margarita Studios, an elegance boutique style hotel n the heart of Cyclades ,next of the cosmopolitan Naoussa of Paros, in Ambelas.
Cook in our well equipped kitchen with guests from all over the world. You will enjoy the meals you created together with your fellow cooks complimented with superb wine of Paros.
There is plenty of time to explore the area or just relax and enjoy your home away from home in a spectacular setting with new friends
Join us for one, two, or three fun mornings or evenings in the kitchen for a hands-on Greek cooking class concentrating on the foods and wines of this beautiful island.
Join us in the kitchen and see, smell & taste the real Greece with us!
Learn how to make your favourite Greek dish , like moussaka, stuffed tomatoes, dolmadakia or Rosemary/garlic/lemon roasted lamb or pork ,
fried zucchinis balls, tomato balls, tzatziki or spanakopita & baklava .
Get the Parian recipes, enjoy specialties with wine of Paros and impress your friends at home. It will make your vacation unforgettable!
Stella ❤
Κοινοποιήστε:
Thank you for an amazing season!!
Well, finally the summer is over…
It’s a time to relax a little and reflect on the events of the season, what happened, what went right and where we need to improve . It’s crazy to look back and reflect at how fast it all went. We saw old friends, and made new ones. Thanks to everyone who stayed with us over the year so far. We enjoyed having you and you will always be welcome at the Margarita studios. We appreciate all the support and love from all of you.
PEOPLE make the magic happen !!!
Your smiles are still around us…around our breakfast buffet, the drinks and the meals by the pool, the kids fun, the cooking lessons, your voices and your laughter, the joy of escape, the joy of togetherness ,the joy and the art of hospitality, the beauties of Paros,Naoussa ,Ambelas are still here, in the empty space …
What a summer! I’m so proud of what happened at Margarita’s place this summer! Our Family & the Margarita’s staff, Kvetka, Desi, Fatime, Kostas & Margarita poured their heart, energy and soul into everything they did this summer and I’m so thankful for that. It’s so exiting to see that even after 25 years, “Margarita” is still running an amazing & unique guest experience and be home for so many people around our small world
It’s always tough closing the gates for the final time each year, but we closed up this year following a great season, and we’ll be back before you know it!
Winter in Paros …it’s hotel renovation time again for us!
I cannot tell you how excited I am for next year, and what new memories and experiences it brings!
Hope to see you all next summer!
THANK YOU ALL ❤
Yours,
Stella
PS. STAY TUNED !!!
Find us:
http://www.margaritastudios.com
info@margaritastudios.com
https://www.facebook.com/margaritastudiosparos
https://www.facebook.com/visitparos
http://instagram.com/visitparos
Margarita is not just a hotel 