jump to navigation

Briam September 29, 2007

Posted by grhomeboy in Food Recipes.
Tags: , , ,
comments closed

Ingredients >  
1 kilo potatoes
3-4 zucchini
2 eggplants
3-4 onions
3 green peppers
2-3 carrots
½ kilo tomatoes
finely chopped parsley
2 cups oil
salt and pepper to taste 

Method >
Clean the vegetables and slice in wheel shapes about the thickness of a finger. Mix them in a baking dish and salt and pepper to taste. Pour in the oil and a little water before putting in the oven. Bake at low temperature. 



Going to the movies in Athens September 29, 2007

Posted by grhomeboy in Food Greece, Movies Life Greek.
Tags: , , , , , ,
comments closed

From the currently playing movies at the Athenian theaters, our selection >


ratatouille_movie.jpg  Animated family comedy directed by Brad Bird and Jan Pinkava, featuring the voices of Patton Oswalt, Ian Holm, Lou Romano, Brian Dennehy.

A French country rat in Paris to idolize his favorite chef, must pally up with a new guy if he wants his delectable palate to be satisfied.

Currently palying at various cinema locations in Athens and Greece. Enjoy!

Rémy the rat, in the new animation film Ratatouille, but do you know what the word means? The word ratatouille comes from “ touiller”, the French word meaning “to toss”.

The recipe originates from the area around Nice. It is essentially a poor man’s dish, making something sustaining from the glut of vegetables that grow in the region from about mid-July to late September. The original ratatouille niçoise used all the classic healthy Mediterranean vegetables: courgettes, tomatoes, peppers, onions and garlic. Aubergine’s more recent addition to recipes is a happy one as it adds a smokiness and complexity to the dish. 

The secret of the recipe is to fry the vegetables in batches so that they don’t stew. The idea is to get a syrupy, densely flavoured dish, with each vegetable contributing its own taste to the collective plate. The recipe’s success at feeding a family cheaply means that over the years it has been adapted by neighbouring countries.

In Greece the briam is cooked with potatoes; in Malta the kapunatais a classic pairing with fish; in Italy, caponatacan be transformed into a pasta sauce, perfect for leftovers. The Spanish sometimes eat their pisto on little rounds of toasted sourdough bread, serving it with manchego cheese for deliciously healthy tapas. Ratatouille is great hot, served with rice, or at room temperature as a side dish, with fish, sausages or lamb. 

Find the Greek recipe for Biam, under our “Recipes” category!