Having recently returned from stunning Halkidiki, I had to share some foodie stills from our time there. The abundant fruit growing from trees (including vineyards, pomegranate and banana trees) and olive trees of course as far as the eye could see meant eating seasonal, fresh food every day!
Days were spent eating at either the Flegra Palace Hotel or little tavernas nearby where we feasted on fresh seafood, grilled mixed kebabs (pork, lamb and chicken), Greek salad (they include peppers in their version)-lots of fruit and an abundance of olives too of course!
So like my every day life pretty much without the sea and 35 degree heat! It was bliss.
Alexander expertly squeezes lemon over delicately fried calamari!
Tasty Greek salad-perfect on it’s own or as a side dish!
You can read more about our week in Greece in my post Our Holiday in Halkidiki.
Check out these mixed kebabs with chips by the sea!
And the cakes, oh wow, the Greek Patisseries (Zaharoplastia) are an institution in Greece and Cyprus and my jeans sure are feeling a little tight on my return home (but it was worth it)!
Hello homemade bread and pretzels!
Pretty Greek cakes…
It’s traditional to take cakes or even a whole gateaux to a friend’s house when you visit (watch out for Greeks bearing gifts if you’re on a diet then)…but just look at this beauty!
And this chocolate glazed, cream filled donut my friends, was DIVINE!
Oliver loved his syrupy donut too!
Alexander preferred creamy chocolate ice cream to cakes and cleverly managed to consume quite a few while we were away! Well the stuff that didn’t make his face that is!
I’ve also shared a recipe for the mixed fish platter below if you fancy grilling some of getting the BBQ going for a late summer feast!
RECIPE for FISH PLATTER
- 237 ml extra virgin olive oil
- 2 garlic cloves, finely chopped
- Zest and juice of 2 lemons
- 2 tablespoons chopped flat parsley
- sea salt
- 2 sea bass
- 2 mackerel
- 350g mussels (in shells)
- 12 green prawns, peeled (tails intact), deveined
- 2 fresh lemons cut in half
- ground black pepper
Combine the olive oil, garlic, lemon juice, zest and sea salt in a medium bowl, then brush over all the fish.
Heat the oven to 200C/180C fan/gas 6. Place the fish in a deep tray leaving the prawns and clams out. Cook the mackerel, sea bass and sardines for 12 minutes. Add the prawns and mussels and cook for 3-4 minutes. When the mussels open and the prawns are opaque, transfer all fish to a platter/ large serving dish. Serve with parsley, fresh lemon and season with salt and pepper.