One of my highlights of travelling to Greece last year was attending a few Greek cooking workshops.
We chose three different styles of workshops so we can get a broad view of the type of cooking that takes place in modern Greece.
We were excited to be going back to Crete. We had been there 15 years earlier and had great memories of our time there with our three daughters. It was a place that had been untouched by the tourist industry and we had great expectations of an off the beaten track experience.
If you’ve been following me for a while now, you may recall the funny incident during the time my husband and I were dating and his first ‘Avgolemono (Greek Egg & Lemon Soup) experience. You know, it’s a wintery day, my mum cooks our favourite soup, Greg joins us for lunch and … and he just couldn’t stomach the lemony soup served up.
It’s hard not to get a little nostalgic at this time of the year – it’s cold and wet here in Australia and when photos of my beloved friends and relatives living it up in warmth in the Northern Hemisphere, in particular when Greece and Italy pop up, I can’t help but want to jump on a plane and join them.
If you love Greek food, you will love this dish! The mince is infused with fresh herbs and spices, which makes an ordinary meatball turn into an extraordinary Greek meatball! Served on a bed of al dente pasta and you have one very tasty and comforting dish!