Sorry for the long long long timeout... We will explain later, when things are settled, why we took long to cook something good for us to post. For today, we are preparing a dish with cornbread. Cornbread is such a southern thing. A little sweet and fluffy, it reminds me comfort food in the states. I used to love it when I was there! I try to make it here as well but somehow it is never the same. Greeks make their own type of cornbread which is a pie called bobota (μπομπότα). It can be sweet like a cornbread, or salty mixed with cheese or a combination of cheese and spinach. My grandmother's sister was known for her bobota! It was the best. Baked in her old oven it tasted so delicious! Maybe because it was made with so much love and expectation of us arriving from far away to see her. I believe that food made with love tastes the best. So today I will try to make a bobota for you with spinach and feta cheese. Tomorrow I will go visit my cousin and I will take it to him since he likes it so much. Try it as an alternative to the cornbread you might be used to. It does taste delicious and it is very healthy for you! As always Kali Oreksi! Dia, Kostas and Tony Spinach & Feta BobotaIngredients:
for more information on how to make Spinach & Feta Bobota please click here
Doesn't everyone have a favourite food? I don't get when people reply to the question "what's your favourite food?" with the answer that goes like this: "hmmmm....I don't know...I don't have one specific". For me the answer comes naturally. I know what it is. The one and only one. The one that my mother cooked the best. The one that no matter how well other people cook it it will never be like my mom's. It will never have the smell, taste or feeling to it. The one that reminds me special Sundays when my mom would make it. The one that reminds me of childhood and home. It is my favourite food, my comfort food. And it is none other than pastitsio (παστίτσιο). The Greek type of lasagna let's say. Instead of using pasta for lasagna though, we use this thick type of pasta that is long and hollow specifically made for this dish. You can find it in Greek grocery stores but in case you don't, you can always use penne or tortiglioni which is thick and hollow and that's what we used as well. Being far away from Greece we need to improvise. So, layers of pasta with meat sauce, all topped with béchamel sauce and then baked! The result? Pure heaven! All these combined make a messy party in your mouth I'm telling you! Try it and you won't regret it I promise! Kali Oreksi! Dia, Kostas and Tony PastitsioIngredients for 9 people:
For the béchamel:
for more information on how to make pastistio please click here
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The Greek cuisine |