With so many favourites, how can I choose? So, I`ll upload a few, and you can decide.

Tzatziki (τζατζίκι)

1 cup full fat Greek yogurt

2 cucumbers (the short type)

4/5 cloves garlic

S & P

Splash each of olive oil and vinegar


Crush the garlic cloves into a bowl, add the yogurt. Grate the unpeeled cucumbers and squeeze gently to remove excess liquid and add to the yogurt.  Add seasoning, vinegar and oil, stir well and it`s ready.

Having once been caught out without any cucumbers, I was forced to make it without, now I prefer Tzatziki without.  You can add chopped dill if desired.



Pepper and Yogurt Dip

Oh my! Love this one with grilled meat, you can zap it up with more chilli if you dare!


1 kilo florina red pepper (longhorn, mild/sweet)

1 tub full fat Greek yogurt

4/5 cloves garlic

210 gr walnuts

1/2 tsp cumin seeds

1 dessertspoon lemon juice

2 dessertspoons olive oil

1 hot chilli

S & P


Prick and grill peppers till browned.  Once cool enough, de-skin and deseed.  Grilling the peppers gives a different flavour.  To save time, you can prick and bake the peppers in the oven, remove them, wrap them well with cling film and leave for a few minutes.  They will peel much easier.

Put pepper flesh into a blender and zap first, then add the remaining ingredients to blend.

Serve with a sprig of mint.  Keeps in the fridge for 3 or 4 days in airtight container.


Skorthalia (σκορδαλιά)

4 large potatoes boiled

6/7 crushed garlic cloves


Olive oil

S & P


Mash the potatoes with plenty of olive oil, add crushed garlic S & P, and a good splash of vinegar. Mash well and serve warm with fried salted cod, grilled meats or vegetables.


Aubergine Salad (μελιτζανοσαλάτα)

5 large firm aubergines (bulbous)

1 large onion

Bunch parsley finely chopped

1 tablespoon mayonnaise

Splash of olive oil

Little lemon juice

S & P


Prick aubergines and bake till flesh gives slightly when squeezed.  Once cooled, remove flesh and discard the skins. Discard any seedy sections too.

Mash the aubergine flesh in a pestle and mortar till creamy.  Chop the onion very finely, add to the aubergine, along with the chopped parsley, S & P, mayo, olive oil and lemon juice.  It`s ready to serve.

Variations:  Add or replace with, any or all of the following: yogurt, broken walnuts, garlic, vinegar.


Aubergine Puree

This one`s an unusual alternative to mashed potato.


2 large firm aubergines (bulbous)

1 dessertspoon flour

1 dessertspoon good butter

S & P


Prick and grill or bake aubergines till flesh gives when squeezed.  Remove flesh and chop roughly. Discard skins and any seedy sections.

Make a roux in a frying pan ie, melt butter, add flour, mixing continuously.  When you have a creamy roux, add the aub flesh slowly, mixing and working the mixture constantly with the back of a wooden spoon, keep working it till it is a smooth, creamy puree  Add S & P and serve.


Parsley Salad (μαίντανοσαλάτα)


1 large bunch parsley

2 thick slices bread without crusts

3 tablespoons olive oil

1 small onion

Squeeze of lemon juice

S & P (pref. ground)


Soak the bread in water, and then squeeze out well. Beat the parsley and olive oil in the blender, adding the onion, then the bread, S & P and lemon juice.  It`s ready to serve.  Goes with crusty/crispy bread, with grilled meats.  Flavours improve overnight. Keep in airtight container.


Fish Dressing

Juice from 1 or 2 lemons

1/2 cup olive oil

1 tablespoon brined capers

S & P

Zap all of the ingredients in a blender and serve over grilled fish.


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