Posts Tagged ‘Dinner’

Greekfoodlovers’ all vegan Supperclub Friday 2 March 2012

January 20, 2012

The Supperclub is where I’ll be cooking all the food and you’ll be sitting down eating a feast of Greek vegan mezedes and Gigantes among other Greek delicacies. This is for meat eaters as well, don’t be worried by the “vegan” label. A lot of Greek dishes are traditionally vegetarian and vegan as Greek cuisine uses vegetables and pulses in cooking. Just a generation ago or so, our parents and grandparents were not eating meat that frequently, it was something for the big religious holidays, like Easter and Christmas. So this meal will focus on bringing out some of the most signature vegan dishes Greek cuisine has to offer. We’ll start at 7pm and finish the dinner at about 9:45pm when you can continue your Friday night around Shoreditch’s many bars and clubs, if you please. So if you want to spend an evening with authentic Greek food and good company, this is the place where you can eat and socialize around the same table! The cost for the supperclub is £45 per person and you get all of the following on your plates:

Meze for Starters:
Fava
Dolmades
Aubergine dip
Pereski (pontic Greek dish, potato and onion filling baked in fyllo pastry)
Home-baked bread
Kalamata Olives

Main:
Gigantes – butter beans
served with Crispy fried courgette and a salad

Desserts:
Baklava and more sweet Greek surprises

Portions are Greek and generous, all dishes are home made. BYOB! Only extra virgin olive oil is used, no margarines or other substitute fats!! Limited spaces so if you want to book for your party or just yourself, get in touch to arrange for your payment. Let me know of any food allergy upon booking, but at least 5 days in advance in order to arrange for an alternative. The menu is mostly gluten free as well, only the bread and the pereski contain gluten and the baklava, but alternative options can be catered for if necessary. Also the vegan menu is open to meat eaters and vegetarians, it’s just a meal without animal products!!


The supperclub is held close to Liverpool Street/Old Street stations. Location details only to paying customers and closer to the date of each event.

Pre-payment only.

The supperclub is informal, good fun and you get to meet people who share the love of food and eating together. To sign up, email me back with your name and anyone else you’d like to sign up on the email below. But it’s absolutely fine to just book yourself in, as many people do join my events on their own!

greekcookeryclass(AT)gmail.com

First come first served, so please book early to avoid disappointment!! I also offer personalised gift vouchers if you want to give the supperclub as a present to your loved ones.

For pictures and info and to get a feel of what we’re up to visit us to see our previous 50++ classes and Greek Supper Clubs on:
www.facebook.com/GreekCookery and check under photos or visit the https://greekcookeryclass.wordpress.com/

Press and testimonials:

Your chef Elisavet, devoted to Greek food, has received much acclaim for her traditional home-cooking style. Elisavet’s food has been served at Riverside Studios in London for a Greek festival and she has been featured in Red Magazine (June 2010), Foodepedia and ITV’s Britain’s Best Dish where Michelin starred chef John Burton Race said her lagana bread is “absolutely first class” and the prawn dish she cooked live on ITV was “cooked to perfection!” Also Eating East has given her food and supper club 4**** stars out of 5 in their review: http://www.eatingeast.co.uk/2010/09/22/greek-foodlovers-supper-club-2/

Elle Decoration magazine (September 2011) recommends Greek Cookery Classes as the authentic Greek cuisine experience and Business Traveller US magazine lists both her Greek Supper Club and Greek Cookery Class among London’s top alternative dining places. Elisavet is also the first cook to teach Greek Cooking lessons at Divertimenti Cookery and Leith’s Cookery Schools in London and recently her piece on Greek food in Greece was published in The Guardian.

Private events can be arranged as well, for your work, family and/or friends. Get in touch for separate dates and prices for bringing the Greek Supperclub or cooking class experience to your home or bringing your party to us, or hiring the chef for your private dinner party. Catering is another service offered for your special occasions or office meetings and gatherings.

A thank you to Kenwood for sponsoring with their products.

Greek Cookery Class – three sessions in January for Gigantes beans, Kleftiko and Mousaka

January 5, 2012

Craving good authentic Greek food in London and want to learn how to make it? Join Greek Cookery Class for hands-on cooking classes and a generous meal to follow after each session! Details and bookings via greekcookeryclass(AT)gmail.com or read below for more info!

Greek Cookery Class has created a three-week course in January 2012 with three full days of cooking and eating: 

In these 3 sessions on 3 Sundays in a row you’ll learn how to cook three of the most popular dishes in Greek cuisine. Each session will last between 4-5 hours, and be held between 1-6pm. We’ll cook together and then have a dinner with the food we’ve made before each participant gets to take a portion home. The course will run on these Sundays: 8, 15 and 22 of January 2012.

Gigantes, baked butter beans

Each class will feature a main dish: gigantes (the baked giant butter beans) which almost is the national dish of Greece, Kleftiko the famous slow roasted lamb and for the finale we’ll do mousaka. The classes are hands-on and you’ll get to learn the skills for the classic Greek dishes that so many of you love and what ingredients to use to make each dish a success. Apart from the mains we’ll also be doing Greek sides/meze and salads to pair with every main to create a meal. 

Kleftiko - roast lamb

The cost for the full course is £195 per person for all three January sessions. All ingredients, 5hr tuition, tastings and meal are included plus a doggy bag to bring some food home after every class. To book contact me via email to arrange payment for your space/s. The 3 week course can be given as a present and more courses will follow with other dishes later in 2012 to expand your Greek chef’s repertoire.

If you wish to attend to two out of the three sessions or only one, the price will be £80/class, remember each class lasts for about 5 hours as the three above main dishes take longer time to cook/prepare!!

The course is held close to Liverpool Street/Old Street stations. Please advise on booking whether there are any food allergies.

Pre-payment only.

The course is informal, good fun and you get to meet people who share the love of food and cooking/eating together. To sign up, email me back with your name and anyone else you’d like to sign up, friend/colleague/partner on email:

greekcookeryclass(AT)gmail.com

First come first served, so please book early to avoid disappointment!! I also offer personalised gift vouchers if you want to give the class/course as a present to your loved ones.

For pictures and info and to get a feel of what we’re up to visit us to see our previous 50++ classes and Greek Supper Clubs on:
www.facebook.com/GreekCookery and check under photos.

Looking forward to cooking together some of the best Greek food in London.

Frying crispy courgette slices - Kolokythakia

Press and testimonials:

Your chef Elisavet, devoted to Greek food, has received much acclaim for her traditional home-cooking style. Elisavet’s food has been served at Riverside Studios in London for a Greek festival and she has been featured in Red Magazine (June 2010), Foodepedia and ITV’s Britain’s Best Dish where Michelin starred chef John Burton Race said her lagana bread is “absolutely first class” and the prawn dish she cooked live on ITV was “cooked to perfection!” Also Eating East has given her food and supper club 4**** stars out of 5 in their review: http://www.eatingeast.co.uk/2010/09/22/greek-foodlovers-supper-club-2/

Elle Decoration magazine (September 2011) recommends Greek Cookery Classes as the authentic Greek cuisine experience and Business Traveller US magazine lists both her Greek Supper Club and Greek Cookery Class among London’s top alternative dining places. Elisavet is also the first cook to teach Greek Cooking lessons at Divertimenti Cookery and Leith’s Cookery School in London and recently her piece on Greek food in Greece was published in The Guardian.

Private events can be arranged as well, for your work, family and/or friends. Get in touch for separate dates and prices for bringing the Greek Supperclub or cooking class experience to your home or bringing your party to us, or hiring the chef for your private dinner party. Catering is another service offered for your special occasions or office meetings and gatherings.

A thank you to Total Greek Yoghurt and Kenwood for sponsoring with their products.

Greek Cookery Class and Supper Club and Breakfast events for May and June

May 5, 2011

Below is a list of  the upcoming dates for May’s and June’s Greek food events. These include Greek Cookery Class, Greek Foodlovers’ Supper Club and Breakfast/Brunch Club with respective links next to each date, to give more details.

15 May – Greek Cookery Class 2:30pm-6:30pm:

http://on.fb.me/kmjbj5

22 May – Greek Brunch Club 11am-1pm:

http://wp.me/pwUd3-45

29 May – Greek Supper Club 5pm-9pm:

http://on.fb.me/khvbSA

1 June – Greek Cookery Class more details nearer the time, but it’s an all vegan class open to vegetarians and meaters as well!

30 June – Greek Cookery Class at Leith’s Cookery School

http://www.leiths.com/enthusiasts-courses/greek-cookery/

Book via greekcookeryclass(AT)gmail.com for all events, except the Leith’s Cookery Session, for that you go via their website and the link is provided above.

Advanced payment only.

First come first served, so please book early to avoid disappointment!!
As usual, most events and cooking classes cater for alternative diets, ask well in advance and we’ll be happy to make the food according to your needs, wether it’s vegetarian or vegan etc. Just ask and we’ll tell you what alternatives we can offer!

Looking forward to enjoying more authentic Greek food together in London!



Sarah Jessica Parker of Sex and The City loves Greek food and Greece!

December 17, 2010

Could this be true? Well according to the interview she did recently on promoting the new Sex and The City movie 2 for this year, the character playing Carrie simply adores Greece and its food. Watch her say which her favourite Greek dishes are:

http://www.youtube.com/watch?v=1xvMk8CyEw0&feature=player_embedded

All the dishes she mentions in her interview, we’ve either cooked in a Greek Cookery Class or I’ve cooked and served them in a Greek Supper Club.

But what surprised me the most is that she notices the difference between the authentic Greek food and the fact that she is knowledgeable about dishes that even Greeks don’t know about, like fava.

Fava at Greek Cookery Class

Fava at Greek Cookery Class

I personally tasted fava early this year for the first time in London, when a Greek chef from Crete – Tonya Karandinou – visited the UK to showcase some real Greek food from her region. And I’ve been hooked since. I went to Thessaloniki on a couple of occasions and was ordering fava and then back in London I thought let’s introduce this dish to the Greek Cookery Class. So we’ve cooked it once in a class, it takes about 2 hours of stirring and giving all the attention to the fava. But it’s worth it. I also made it as one of the 5-6 starters at my last Greek Supper Club, where the guests loved it.

For those who have not tried fava, it’s like houmous, but much tastier. The fava bean in itself, apart from being tasty when prepared and cooked the right way, has a lot of nutritients and benefits as well for our body and health.

 

Horta, is greens, those things Greek ladies in Greece pick up in their gardens and boil gently and add some lemon juice and Greek Extra Virgin Olive Oil to. We made this as a starter once in a Greek Cookery Class as well and some students thought it looked like a Japanese dish. Others were less impressed with the looks of the dish. None of the fava or horta have the perfect look, but their taste is way superior compared to their humble appearance.

And as for Sarah Jessica Parker’s love for the real Greek salad, that’s becoming hard to get back anywhere outside Greece, and even in Greece where the feta cheese is sometimes sprinkled over as if it were oregano…

Greek Salad at the first Greek Supper Club ever!

As the year’s coming to an end, I hope more of you will find time to spend the last days of 2010 to cook those dishes you love for yourselves and those around you. The best spice and herb you can add to any dish, is to eat it in company!

I’ll be cooking both at Christmas and New Year’s Eve, Christmas is a smaller party for family and dear ones, but New Year’s Eve will be the final Greek Supper Club for 2010. The menu includes a lot of Greek dishes and desserts and somewhere in there we also have added a Swedish surprise, renskav, reindeer with roasted parsnips…

The full menu is in my blog NYE Supper Club and also on Total Greek Yoghurt’s website as they’ve been a regular sponsor of my Greek Cookery Class and Greek Supper Club events with their yoghurt.

To book a space for the supper club on New Year’s Eve here in London, get in touch on greekcookeryclass(AT)gmail.com

And a Merry Christmas and happy holidays to all the Greek and other food lovers out there!

 

Okra, home made bread, half fried half baked and pasta bake with garides saganaki

May 21, 2010

I love cooking for friends, so despite the workload I’ve been facing recently, I took a little time off and started cooking a meal consisting of a starter dish and bread, I’d never made before and just started creating in my mind as I went along with it. As the weather was warm and reminded me of summers in Greece, I decided to go for okra.

Okra us a superhealth food, but hardly a dish you easily find in restaurants in Greece

Okra is a superhealth food, but hardly a dish you easily find in restaurants in Greece

I was a bit unsure of the success okra would have at my small dinner party, in Greece you’d hardly serve this dish for dinner nor find it in restaurants, but only during lunch time and especially at places serving more home-cooked food than fine dining. But the nutritients in this dish and the medicinal properties okra has really makes this simple dish deserve a wider acceptance than it gets.

It’s made usually in a stew with herbs and tomato sauce, with meat or chicken or vegetarian. I remember last time I cooked bamies, the Greek word for okra. It was at my Greek Cookery Class a year ago, when I for the first time had one vegan person attending the class. And as I try to cater for all, I was put on the spot! What to cook for a class this time? No milk, no goat’s milk, no cheese etc. And then I remembered, one of the vegetables so few people know how to cook, so I introduced okra to the class. We made two versions of the dish, one with chicken and one without. I was surprised to see what success this dish was, who would’ve imagined?

So yesterday, I had that in mind, hoping my guests would like the stew with okra. But just in case, I made a hearty and rich starter with aubergines, pasta and garides saganaki baked in the oven!

Garides saganaki - prawn saganaki is a starter eaten on its won with bread. But I finished cooking it in the oven with the pasta and aubergines, in order to make it a more filling starter.

The bottom of the dish has some pre-baked aubergine slices, then pasta, prawns and topped with the sauce of the garides (=prawn) saganaki to keep both pasta and prawns moist after baking it in the oven.

On top of that, I made some dough for bread, but lacking time to bake it in the oven, I thought it’d be quicker to fry the bread in the pan first and finish off baking it for a few minutes in the oven.

It looks like halloumi grande... but it's actually bread fried in the pan from dough to this

The bread turned out so delicious that I ended up eating one whole piece just off the pan. Fairly easy to make, but so easy to burn, so at times the whole kitchen was flooded with smoke…

Garides saganaki with pasta bake, fried and baked home-made bread and salad

Three fairly simple dishes, which took some time to cook. The trick with most Greek cooking is that it is not so difficult to make, you just need the patience for it!

Kali orexi – Enjoy your meal! And if you’re inspired to try some of the authentic home-cooked Greek cuisine, I look forward to cooking for you at my Greekfoodlovers’ Supper Club on the 5th June https://greekcookeryclass.wordpress.com/2010/05/15/greekfoodlovers-supper-club-saturday-5-june-2010/

Email to sign up: greekcookeryclass(at)gmail.com

Credits: My garides saganaki is usually a dish I prepare on it’s own or serve as a main with pasta, which is not a Greek way to eat it. But this time I was inspired to make a pasta bake with aubergines inspired from kalofagas’ blog where he used mince, pasta and aubergines for his baked dish. I took the idea of baking the food and added my pasta, aubergines and garides saganaki to create the garides saganaki pasta bake. If you want to check out a great Greek food blog visit kalofagas on http://kalofagas.ca/lang/el/2010/05/19/makaronopita-with-eggplant-μακαρονόπιτα-με-μελιτζανες/

All pictures and text ©Greekfoodlover 2010