Posts Tagged ‘Supper Club’

Greekfoodlovers’ Supper Club – Sunday 5 December

November 15, 2010

I’ve been running Greek Cookery Class for 1,5 years and I never really thought this adventure of introducing and teaching how to make Greek food to non-Greeks would come this far. But it has! And I’m proud of all the students of all ages, and from all over the world who find such interest in cooking, are so excited about learning and so focussed in achieving to create all the Greek dishes I make them cook. It’s a pleasure to watch them work hard, but it’s also a wonderful experience to see and to taste the food they make, especially when it tastes as if I’ve made it myself!

Making the Pontic soup Tanomenon Sorva

Making the Pontic soup Tanomenon Sorva

Food and eating is such a big part of Greek culture, to eat together and gather around food and spend time around the table with family, friends and acquaintances is one of the most important things we ought to do every day.

Making spanakotyropitta

Making spanakotyropitta

A few months ago, I started my Greekfoodlovers’ Supper Club, where I cook and my guests come and eat, as opposed to the Greek Cookery Class where we all cook and eat together, sometimes wash the dishes together and always get a generous doggy bag to take home for lunch or dinner the day after.

Greekfoodlovers' Supper Club October

Greekfoodlovers' Supper Club October

We’re approaching the end of the year and so my last Greek Supper Club will be held on Sunday 5 December, with some of the best Greek food London has to offer. Do you want to join? If so don’t miss out to book as there are only limited spaces available and the details are below:

Menu (yes you get all of these dishes):

Starters: Lagana bread, olives, fava, tzatziki and sweet red peppers with feta cheese.

Main: Pastitsio (Greek lasagna with the hose-looking pasta) served with a cauliflower and caper salad on the side.

Desserts: Secret selection of Greek home-made desserts.

All of this at the price of £35 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!! I had to turn down 3 people last time so book in time as space is limited.

Book via: greekcookeryclass(AT)gmail.com

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:
http://www.facebook.com/album.php?aid=183923&id=99478232600 to see our previous 40 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.

A big and warm thank you to everyone who’s joined either the Greek Cookery Classes and/or the Supper Club so far and also a big thank you to Total Greek Yoghurt for sponsoring me with yoghurt each time for the cooking and for gifts to my students!

Thank you and hope to see you soon!

PS The next Greek Cookery Class is scheduled for the 23 November and you can book via the same address.

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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