Posts Tagged ‘Greek food’

New Year’s Eve Greekfoodlovers’ Supper Club 2013

December 26, 2013

Baklava

Great food and lovely company is needed to see off the old year and welcome the new! Join us in a warm and intimate setting for Greekfoodlover’s Supper Club on NYE 31 December 2013, where I’ll be cooking all the food and you’ll be sitting down eating a feast of Greek delicacies on New Year’s Eve. If you rather want to go out instead of staying in, but don’t want the hustle and bustle of squeezing your way in a busy and crowded restaurant, or if you have no company for the night, this may be for you! We offer a place where you can eat and socialise on New Year’s Eve without being rushed off your seat, and if you book for one space only, not to worry, nobody sits alone! We share a big table and the menu is here below:

Surprise welcome snack

Mezedes for starters: Roasted winter vegetable soup with Kozani Saffron, Gigantes/Butter beans, GAEA’s roasted ramiro peppers with a spicy almond paste, GAEA’s green Greek olives, home baked spelt bread

Main:

Opt1 Vegan: Lahanodolmades/Savoy cabbage dolma stuffed with rice, bulgur, herbs, pine nuts and walnuts with lemon sauce.

or

Opt2 Meat: Bekri Meze, pork cooked in wine served with bulgur.

Salad for both options: Roasted butternut pumpkin and fennel on a bed of rocket leaves, dressed with Greek Extra Virgin Olive Oil, topped with almond flakes.

Desserts:

Baklava and Melomakarona!

Greek herbal tea or filter coffee.

The cost for the supperclub is £50 per person and you get all of these delicious dishes on your plate.

cropped-img_1114.jpg

Portions are Greek and generous, all dishes are home made, apart from the GAEA olives and roasted ramiro peppers. BYOB! Limited space so if you want to book for your party or just yourself, get in touch soon to arrange for your payment. (Vegan option available, let me know upon booking which of the two options you wish to have regarding your main). We start at 7:30pm and finish a few hours later, so if you want to stay for the 12 o’clock midnight and change of the year you’re welcome, but if you want to move on and party around in Shoreditch or walk to the Thames River for the fireworks that works too.

Only free range and/or organic meat is used and Extra Virgin Greek Olive Oil. Our yeast is organic and so is most of the vegetables and spices used in the meal.

Advanced payment only, £50 per person, all food included, you only bring your own drink.

First come first served, as there is limited space book early to avoid disappointment!

Book via: greekcookeryclass(AT)gmail.com

Location: We’ll be in between Old Street and Liverpool Street with good links 24/7 to all parts of London, exact address is disclosed upon payment only and closer to the date of the NYE supper 2013.

For pictures and info and to get a feel of what we’re up to visit:http://www.facebook.com/album.php?aid=183923&id=99478232600to see our previous 50+ classes and Greekfoodlovers’ Supper Clubs

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 her piece on Greek food in Greece was published in The Guardian.

A thank you to Kenwood and Gaea for sponsoring with their products. Looking forward to seeing you soon! And if you can’t make it, Happy New Year, full of health, love and prosperity to you and those you love!

E

Advertisements

@Greekfoodlover on BBC Radio London

April 2, 2012

I’ve been invited to the Robert Elms Show on BBC Radio London on Tuesday to talk about Greek Tsourekia, Greek Cookery Class and Greek Easter  and share some ideas about Greek food. We’ll see where the conversation brings us! Tune in if you’re free, this is their Facebook page:

https://www.facebook.com/RobertElms?sk=wall

or their BBC website:

http://news.bbc.co.uk/local/london/hi/tv_and_radio/newsid_8077000/8077979.stm

 

Anyone who is still interested in getting Tsourekia for Easter – and remember Greek Easter is this year a week later than the Catholic/Anglican/Protestant Easter – get in touch via greekcookeryclass(AT)gmail.com to place your orders!

Details for the upcoming class can also be found on here: http://bit.ly/HcuWSN

Happy Easter!

Mousaka making at the Greek Cookery Class

February 1, 2012

There is a reason why I rarely teach mousaka in the class, it’s very time-consuming, tiring for the students mainly and it tests your patience. But also the hard work makes it difficult for me to find a second to take pictures of what the students cook and what they achieve.

For this class we used just over 2,5 kilos of aubergines per tray and we made two trays of mousaka.

You can use potatoes as well, it’s making the cooking slightly easier but then you lose some of the taste the aubergines give to the dish. So we started with slicing, salting and draining over five kilos of aubergines, to make the frying process easier.

While the classes started as a fun thing and a way of introducing the real Greek food back into the London scene, they have also taken a slightly more serious approach in that I do talk about how to eat and cook healthier as well. As I said both in the beginning and at the end of this class, mousaka is not something we should eat every month…. With all the cheese and milk and eggs that go in it, and all the fried aubergines, its taste is divine for sure, but it should probably be a treat for maybe once in a while. And though frying is to be avoided generally, if you are going to fry something, do use a really good extra virgin olive oil, as it stands a better chance to avoid giving you too much smoke to inhale or burning your food. Opposite to what a lot of people believe, it is the healthiest oil to use when frying. However, if we are cooking a dish like mousaka, we might as well get it right, with all its glory and forget about the health aspects for just this once.

The other step for the mousaka is to make the mince. This is probably the easiest bit, you just have to be careful to have a mince sauce which is not too runny, or it will ruin your layout of the mousaka and drip through to the bottom of your tray.

We do a sandwich of aubergine slices with the mince in the middle before continuing to the final step, which is the hardest and most feared by many, making the Greek béchamel sauce, which is poured over the last layer of aubergines.

But before the béchamel, we need to refuel. I had baked some bread ahead of the class to offer it with some extra virgin olive oil but I had also made a Greek favourite dessert, mpougatsa, (=μπουγάτσα) a semolina custard like cream between crispy fyllo pastry sheets that is served with icing sugar and cinnamon, or syrup when it’s also known as galaktoboureko.

And here below are the individual portions that were served during the cooking session to keep everyone going for a little while longer.

 

On top of the mpougatsa, one of my students, all the way from Spain, brought some Spanish authentic jamón to share with the class. So I served it with some extra virgin olive oil and the home baked spelt bread with nuts and seeds. Thank you Mauro for the unexpected gift!

Just like it’s important to have a thick mince sauce, it’s crucial to have a thick and smooth béchamel. Thick so it won’t slide through your layers of mince and aubergine and burn at the bottom of tray with your mousaka dish and smooth, well who wants lumps of flour balls in their mouth? Therefore, it’s important to get started with a creamy base of flour and butter before adding the milk and the rest of the ingredients. Also, there’s a lot of whisking going on, for a very long time.

Apart from the mousaka we made two salads as well, one with rocket leaves, orange wedges and extra virgin olive oil and lemon juice plus some sprinkled almond flakes on top and then a fresh beetroot salad with yoghurt, walnuts and fresh garlic.

When you’re so busy cooking a demanding dish, it is nice to make something that requires less effort as side dishes. Besides, serving a rich dish like mousaka requires simple and light and refreshing dishes to go with.

Everyone had two portions of mousaka after the cookery class which lasted a few hours and everyone also got to take home a big portion of the dish. My sponsor Total Greek Yoghurt also offered pots of yoghurt for each participant to take home in a cooling goodie bag.

Thank you Total Greek Yoghurt, Fage and Kenwood for sponsoring the classes with your products.

And a big warm thank you to all the students who joined and join the classes to learn how to cook some of the lovely food Greek cuisine has to offer, both known and unknown dishes.

What’s really exciting is this email I received a couple of days ago from one of my students saying he had invited his family over and cooked the dishes he learnt at the course and chose to make the mousaka as the main! I was very proud and happy at the same time, because the classes are about cooking together and eating together, but also about taking home the skills you’ve learnt and making the dishes again to your loved ones!

For more pictures, updates and info on classes join the mailing list on greekcookeryclass(AT)gmail.com and keep an eye out on www.facebook.com/GreekCookery

Greek Cookery Class course – learn to make dolmades, imam baildi/papoutsaki and bake bread!

January 24, 2012

Each Greek Cookery Class is more than just a class and you’re more than just a student. Well, the classes are held in a friendly and warm atmosphere, I work you very hard, sometimes without a break, but if there is a break that we manage to sneak in there are extra tastings and treats of things that are off the menu!

Mousaka made by Greek Cookery Class students!

Mousaka made by Greek Cookery Class students!

This year started with a small course of three sessions where we made Gigantes, Kleftiko and Mousaka! But apart from that the participants made crispy fried courgettes, tzatziki, bulgur, lemon roasted and garlic potatoes, beetroot and yoghurt salad, various traditional seasonal salads and got to try home made kourabiedes, home baked bread, extra olive oil tastings, mpougatsa, baklava and other treats all made by me.

But the joy of each class has been to sit down after 4 hours of cooking or so to eat and taste a meal around the table without the rush to eat fast and leave!

The classes are a bit about bringing back the culture of eating, without stressing around all the time.

We’ll be continuing to cook more authentic Greek food and sitting down eating and discussing together after each cooking session.

This time the course will feature three different dishes and meals:

29 Jan Dolmades

5 Feb Imam Baildi or pappoutsaki

19 Feb Bread baking

The classes are hands-on and you’ll get to learn the skills for cooking these classic Greek dishes that so many of you love. I’ll show what ingredients to use to make each dish a success, we also talk about how to make our meals healthier! And apart from the mains we’ll also be doing different Greek sides/meze and salads in every class to pair with every main to create a meal and there will be other goodies to try out during the class as well, and dessert if you behave 🙂

The cost for the full course is £195 per person for all three sessions. All ingredients, 4,5hr 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 as well. Advise on booking whether there are any allergies/intolerances. All sessions are open to vegetarians, just let me know on booking whether you eat meat or not.

If you wish to attend one or two out of the three sessions the price will be £80/class, remember each class lasts for about 4,5 hours (eating included).
Book via: greekcookeryclass(AT)gmail.com

The course 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 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 on the email below. But it’s absolutely fine to just book yourself in, as many people do join these 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 class/course/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/

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

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 Total Greek Yoghurt and Kenwood for sponsoring with their products.

More details are here: https://www.facebook.com/events/163990180377164/?context=create

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 Course – Daytime – Giouvetsi, Dolmades and Spanakopitta!

January 11, 2012

Greek Cookery Class runs another three-week course daytime, this time, on 23 Jan, 30 Jan and 6 Feb 2012 with three full days of cooking and eating.

In these 3 sessions on 3 Mondays in a row you’ll learn how to cook three very popular dishes in Greek cuisine plus a lot of side dishes. Each session will last between 4-4,5 hours and be held between 12 noon – 4pm. We’ll cook together and then have a meal together with the food we’ve made before each participant gets to take a portion home. The course will run on these Mondays: 23 Jan, 30 Jan and 6 February 2012. Each class will feature a main dish: Giouvetsi or kritharaki as it’s also called (the rice shaped pasta cooked in tomato sauce with meat), Dolmades the stuffed vine leaves and finally at the last session you’ll learn how to make Spanakopitta.

Spanakopita

Spanakopita

The classes are hands-on and you’ll get to learn the skills for cooking these 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 a few different Greek sides/meze and salads in every class to pair with every main to create a meal and there will be other goodies to try out during the class as well, and dessert if you behave 🙂 The cost for the full course is £195 per person for all three sessions. All ingredients, 4hr tuition, tastings and meal are included plus a doggy bag to bring some food home after every class. You just bring your drink. To book contact me via email to arrange payment for your space/s. (Email below…)

Giouvetsi

Giouvetsi

The 3 week course can be given as a present as well. If you wish to attend one or two out of the three sessions the price will be £80/class, remember each class lasts for about 4 to 4,5 hours (eating included).

The course is held close to Liverpool Street/Old Street stations. Location details only to paying customers and closer to the date of the event. Pre-payment only. Advise me on any allergies upon booking or food intolerances. 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 on the email below. But it’s absolutely fine to just book yourself in, as many people do join the 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 class/course/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

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

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, 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 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 Total Greek Yoghurt and 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!



Greek Brunch Club in London

May 5, 2011

Greek Cookery Class is brunching out! We’re doing a Greek Brunch Club near Columbia Flower Market and a walk away from Brick Lane and Spitalfields markets on Sunday 22 May to celebrate that it’s a year ago since Red Magazine featured me and the famous tyropittakia (=little Greek feta cheese pies).

We’ve created a Greek Brunch menu for this one-off event where I’m cooking and you’re eating, for menu and further details please see below. I’ve included a smoked salmon salad as well, because Greeks love salmon and because I always try to sneak in a little bit of Scandinavia in the menu from time to time.

The Greek Brunch will have some of the most typical and popular “breakfast” delicacies we have in Northern Greece and will keep you going well until after lunch. Just like my Greekfoodlovers’ Supper club offers some of London’s most delicious home-cooked Greek food in a friendly and informal setting where you’re surrounded by other Greek foodlovers, the Greek Brunch club will do just the same.

Menu (yes you get all of these things):

-Tyropittakia (=Greek feta cheese pies)
-Greek Yoghurt with honey and walnuts
-Fruit salad
-Smoked salmon with avocado and salad leaves served with Greek home-baked lagana bread
-Mpougatsa (baked sweet vanilla cream in fillo pastry, with cinnamon and icing sugar on top)

Tea is included and filtered water, you only have to bring your own coffee, we’re very centrally located with several places around offering coffee on the go.

All of this at the price of £20 per person and the portions are Greek i.e. generous!

For veg option or other dietary needs, request on booking.

Advanced payment only.

First come first served, so please book early to avoid disappointment!!

Book via: greekcookeryclass(AT)gmail.com

Mpougatsa

I also offer personalised gift vouchers if you want to give the Greek Brunch Club as a present to your loved ones.

For pictures and info and to get a feel of what we’re up to visit:
http://www.facebook.com/album.php?aid=183923&id=99478232600 to see our previous 50 classes and Greekfoodlovers’ Supper Clubs

Press and testimonials:

Your chef Elisavet, devoted to Greek food, has received much acclaim for her traditional home-cooking style. Elisavet 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/ and Business Traveller US magazine lists both her Greek Supper Club and Greek Cookery Class among London’s top alternative dining places. Finally, Elisavet is the first cook to teach Greek Cooking lessons at Divertimenti Cookery School in London and this year she’s also teaching at Leith’s Cookery School.

PS Private events can be arranged as well, for your work, colleagues or friends. Get in touch for separate dates and affordable prices! I also offer catering for your personal special occasions or office meetings and parties.

Elisavet

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!