Skyros Blog
Keep the Skyros feeling going with our favourite recipes from the holidays
As the season at Skyros comes to an end, many of us find ourselves longing for the warmth, the community, and, of course, the delicious food that made our holidays so special. While we may not be able to bring the Greek sunshine and hospitality back home, we can certainly recreate the flavours that remind us of our magical time on the island. Here are three of our favourite recipes from Atsitsa that you can make at home to keep the Skyros spirit alive all year round.
How to Make a Classic Greek Salad
Nothing says "Greek summer" like a fresh, vibrant Greek salad. This simple yet flavorful dish is a staple at Atsitsa, and it’s incredibly easy to recreate at home.
Ingredients:
- 1 red onion
- 4 medium tomatoes
- 1 cucumber
- 1 green bell pepper
- Handful of pitted Kalamata olives
- 1 1/2 teaspoons dried oregano
- Pinch of salt
- A drizzle of Olive Oil
- Optional: Red wine vinegar, ice water
Instructions:
- Shock the onion (optional): Thinly slice the red onion into half moons. If you want to mellow its raw taste, soak the slices in a bowl of ice water with a teaspoon of red wine vinegar for about 10 minutes.
- Prep the veggies: Slice the tomatoes into bite-sized pieces. Partially peel the cucumber into a stripe pattern, then slice it into half moons. Slice the green bell pepper into rings.
- Assemble: Place all the veggies in a large serving dish, along with the Kalamata olives. Remove the onions from the ice water and add them to the platter. Sprinkle it with oregano and a pinch of salt.
- Enjoy: Serve immediately and enjoy the fresh, tangy taste of a Greek summer!
Lorraine's Veggie Moussaka
This hearty vegetarian moussaka is one of the comfort foods that instantly transports you back to the communal dinners at Atsitsa. It’s rich, flavorful, and perfect for those cosy winter nights when you need a taste of Greece.
Serves 4
Ingredients:
- 3 medium aubergines
- 1 onion
- 3 cloves garlic
- Handful of walnuts, chopped finely
- 1 tin of chopped tomatoes
- Small glass of red wine
- 450g pot of natural yoghurt
- 2 eggs
- Grated cheese
- Extra virgin olive oil
- Sesame seeds
- Salt, pepper, oregano, nutmeg, cinnamon, bay leaf
Instructions:
- Prep the aubergines: Wash and slice the aubergines. Place them in a colander, sprinkle liberally with salt, and leave for at least half an hour to drain the bitter juices.
- Cook the sauce: Chop the onions and garlic, and fry in olive oil until golden. Add the chopped tomatoes, bay leaf, salt, pepper, cinnamon, oregano, and red wine. Cook for at least 30 minutes until you have a rich sauce, adding water if necessary.
- Prepare the aubergines: Rinse the aubergine slices under the tap, pat them dry with kitchen paper. You can either fry them or bake them in the oven at 180°C for about half an hour with a sprinkle of olive oil.
- Assemble: Add the chopped walnuts to the sauce. Layer half the aubergines in a baking pan, ladle the sauce over, then cover with the rest of the aubergines.
- Top: Whisk the yoghurt with the eggs, a little nutmeg, and salt. Pour over the aubergines, sprinkle with grated cheese and sesame seeds, and bake at 180°C for about 40 minutes, until the topping is set and golden.
- Serve: Enjoy this rich, comforting dish with a glass of wine and imagine you’re back at Atsitsa!
Loukoumades - Greek Honey Balls
For a sweet treat that brings a taste of Greek tradition to your home, try making Loukoumades. These crispy, honey-soaked dough balls are a favourite at Skyros, perfect for sharing with friends or indulging on a quiet evening.
Ingredients:
- 500g all-purpose flour
- 500g lukewarm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 9g dry yeast
For the Topping:
- Honey
- Icing sugar
- Ground cinnamon
- Walnuts, coarsely chopped
Instructions:
- Prepare the dough: In a large bowl, combine all the dough ingredients. Cover with a damp tea towel and let it rise in a warm place until tripled in size, about 30-45 minutes.
- Heat the oil: In a deep pan, heat plenty of frying oil over high heat.
- Form the loukoumades: Dip a teaspoon in cold water, then use it to scoop small amounts of dough into the hot oil. Fry the dough balls for 1-2 minutes on each side until golden.
- Drain: Use a skimmer to transfer the Loukoumades to paper towels to drain excess oil.
- Top and serve: Drizzle with honey, sprinkle with icing sugar, cinnamon, and walnuts. Serve warm and enjoy the crisp outer edges and soft, spongy insides of this delightful treat.
Bringing Skyros to Your Home
These recipes are more than just food; they’re a way to bring the Skyros experience into your everyday life. As you prepare and enjoy these dishes, you’ll be reminded of the warmth, the community, and the simple joys of life that Skyros offers. So, grab your ingredients, put on some Greek music, and let the memories of your holidays fill your home.
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