This is the time of year when Rog and I often like to spend some time in Greece. The bright summer sunshine, the crystal Aegean or Ionian sea and, of course, the convivial Greek hospitality. All of next week, we are celebrating Greek food at the loaf. We will be baking some Greek breads and cakes and making an array of dishes for the café to bring a flavour of the Mediterranean to Crich.
We are making two different soups throughout the week. Laxanosoupa is a mixed vegetable soup with cabbage and Revithia me spanaki is a chickpea and spinach soup.
Dish of the day
A greek menu wouldn't be complete without a Moussaka. We will be making this minced lamb and aubergine favourite and serving it accompanied by stuffed vine leaves, salad and the bread of the day...which will be a greek bread of course!
Then there will be chickpea and holloumi burgers served in a soft greek pitta bread with a home made olive tapenade, tzatziki and salads.
Also alternating through the week will be a Summer leaf, feta and filo pie served with fasolakia - a warm green-bean dish - and greek-style potato salad.
No holiday in Greece ever passes without enjoying a Horiatiki - Greek Salad. Those beautifully ripe tomatoes, cucumbers, pepper, onion and olives topped with a generous slab of feta cheese and drizzled in extra virgin olive oil. Our other chef's salad available through the week will be a Halloumi, lime and caper salad.
We are planning three 'pitas' throughout the week. A traditional Hortopita - or spinach and feta pie. A Rizopita me tyri - rice and cheese pie. And a Greek-style flan with olives, feta and spinach.
These and other dishes will be served with a choice of salads from a selection through the week that will include home made Gigantes plaki (giant beans in a tomato and herb sauce), Lahanosalata me caroto (a greek version of coleslaw), Patzarosalata (beetroot, garlic and feta salad), Patatosalata, Tzatziki and Fasolakia.
Then on Pizza night, there will be not one, but two specials. A vegetarian choice topped with grilled courgettes, roasted red peppers, olives, feta and thyme. And one for the meat lovers with minced lamb, spinach, baked aubergine rosemary and goat's cheese.
Below is a rough schedule of what to expect when but, as always, choices will be subject to availablility on the day.