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The Weekend Neos Kosmos : 7 May 2016
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 7 MAY 2016 13 channel, but I didn’t have the time to make videos, so I thought it would be easier for me to start a blog. The name Kouzounas originated from my sweet yiayia Stavroula Kouzouna Kalapothakou from Mani, Greece, who was a fantastic home cook. I learned many of her traditional Greek recipes and now I share them through my blog. I started to meet wonderful food bloggers from around the world and noticed that Kouzounas Kitchen slowly began to grow an audience. As a professional chef, it’s my passion to be in the kitchen. Food is my life, and making food for people makes me happy, so teaching people how to cook and educating them on food is what truly keeps me going in life. And it seems you’re keeping busy with the release of your début cookbook, Back To My Roots. Yes, I fulfilled one long-awaited dream in publishing this cookbook. Back To My Roots is not only packed with mouth-watering recipes, but I also share my personal story, kitchen tips and tricks, bits and pieces of the history of olive oil and its benefits, and much, much more. It took roughly five months with the help of many wonderful friends and food bloggers. My editor, good friend and blogger from Greece Athina Pantazatou spent many long nights with me over Skype helping edit and I have to thank her for all the hard work and dedication. I included a few food blogger recipes, and I think that is what made the cookbook special, along with the family stories of course. Your book is made up of traditional Greek recipes. What is it that you love about Greek cuisine? Firstly, I love everything about Greek culture! I love the art, history, love, passion, and of course, our Greek cuisine. Greece is such a beautiful country, and I didn’t get to really appreciate it until I lived there, which dates back to 2009 BBQ Greek chicken A easy recipe you’re sure to come back to time and time again by Christine It (Christine Tsalavoutas). Ingredients: 7 chicken breasts For the marinade: (whisked together) 1 cup of olive oil 1 1/2 lemons, juiced 1/2 tsp oregano 2 tbsp Greek seasoning 2 tsp salt 1 tsp pepper Method: Place the chicken breasts in a dish and pour the marinade on top. Make sure all the sides get coated and flip it every half hour. Marinate the chicken for about 2 hours in the refrigerator. While the chicken is marinating, make another half batch of the marinade to baste the chicken with while it is on the barbecue. Place on barbecue, cook until chicken is done. O ver the last few years, yoghurt, namely in frozen form, has been all the rage Down Under, with stores churning out the healthy treat popping up all over. But BluSpoon is so far proving to be a stand out. Located in Victoria's bustling seaside suburb of Port Melbourne, just over 12 months ago Australia's first yoghurt bar opened its doors, specialising in the Greek variety, which is made locally and double strained to be super thick and full of protein. Owners Anna Provaparis and Conrad Manolidis have taken the flavours and traditions of Greece and used them as inspiration for a delicious, fresh product made with no artificial ingredients. Try one of their frozen yoghurt offerings which include caramelised Neos Kosmos suggests BluSpoon Greek Yogurt A yoghurt bar in Port Melbourne done the Greek way fig, baklava or pomegranate, and spoil yourself with mouthwatering toppings like revani (syrup cake), kourabie (almond shortbread) and baklava, all made with passion and love from scratch by their mums. If frozen yoghurt is not your thing, there's Greek yoghurt on offer with lemon curd and roasted almonds, or for a healthier option go for blueberries and black sesame. But it doesn't end there. There's also ice cream, and dairy-free and vegan sorbets made with 100 per cent real fruit. And if you're after a comforting snack you can always try their orange-infused rice pudding with dark Belgian chocolate, topped with preserved orange. With Mother's Day approaching this weekend, they've even brought back their famous rose petal frozen yoghurt variety, and to show their appreciation, all mums who visit on the day will receive a free small frozen yoghurt. BluSpoon Greek Yogurt is located at 175 Bay Street, Port Melbourne, VIC. For more information, visit www. facebook.com/bluspoongreekyogurt Anastasia Tsirtsakis when I was living in Athens. When I arrived in Greece I was like a kid in a candy store; I wanted to see everything and anything. The beaches are beautiful, especially the sea. I felt like I was stuck in a painting when I was swimming in the sea; beautiful blue waters, and fish around your feet. The Greek cuisine is very diverse, utilising many wonderful ingredients. I also love that Greek recipes can be tied into the country’s history. Many recipes that the ancient Greeks used we still use today, which I think is very important for our diet. The Mediterranean diet has been really popular these days due to the health benefits it provides. You also state that you put your own twist on some of the recipes. Do you have any handy tips for all the home cooks out there? Yes, Back To My Roots is based on traditional Greek recipes, with some modern twists on a few recipes and I have a tips and tricks section that is important prior to cooking. But here are a few great tips that I learned from a few chefs that have inspired me: - When using honey that has been crystallised, simply place honey jar in a bowl of hot water. Let it sit for about five minutes until the honey has softened; - My favourite tool in the kitchen is a microplane for zesting oranges or lemons. It’s the easiest and fastest way to add some flavour to your food; - Use a wooden spoon over your pot to keep your water from boiling over; - When dyeing your Easter eggs, use yellow onion peels instead of red dye packets. This is the all-natural organic way; - Add red wine to your pasta sauce for an aromatic flavour. For more information, visit the Kouzounas Kitchen blog at www. kouzounaskitchen.com or to purchase Back To My Roots, visit www. facebook.com/KouzounasKitchen and follow the links.
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