Greek Semolina Cake (Ravani) | Akis Petretzikis
Greek Semolina Cake (Ravani) | Akis Petretzikis
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Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Loi, Markos Papakostantinou, Maria Vasilakopoulou, Kellina Dimitriadi, Michael Barbaris
My Greek Table: The Navarino Challenge with Dean Karnazes, ultra marathoner
In this episode, ultra marathoner Dean Karnazes joins me in Messinia, a region of the Peloponnese in Greece. We explore the Greek-Mediterranean Diet and health. the delicious products of Messinia, and...go for a run together!
My Greek Table with Diane Kochilas - Season 3
In Season 3 of My Greek Table, Diane turns her focus to the culture and cuisine of Greece’s coastal areas and islands.
Diane takes viewers to cosmopolitan Mykonos for a look at its agrarian secrets, to Tinos, an architectural gem with amazing local cuisine and a visit to one of the country’s most renowned marble sculptors. On Paros, she visits a young farmer who left the rat race to focus on sustainable agriculture. In Naxos, famed for its meat and potatoes, she cooks up an outdoor feast with a few local ladies and learns the secret to stuffing a whole lamb. In a survey of the Dodecanese she cooks up a storm inspired by some of Greece’s most storied Aegean islands.
Along the Athenian Riviera, just a half hour from dazzling Athens, she explores the wonders of a whole other city, with dazzling nightlife, renowned denizens and life along the coast, just a few miles from the Greek capital. In the south, near the tip of the Peloponnese, Diane delves into the delicacies of Messinian cooking, where olive trees are literally everywhere, and also runs (and eats) for health and wellness with a world-famous ultramarathoner.
Diane also travels to the Ionian for an exploration of the Venetian influences on Greek cuisine, and to the island of Evia, for a mushrooming expedition, exploration of local wines, and discovery of one of the wonders of the Mediterranean.
Messinia Style Giant Beans Baked (Gigantes) with Spinach & Feta by Diane Kochilas
Giant beans, aka gigantes (GHEE-ghan-tez), are a classic Greek ingredient and popular in Greek recipes from every part of the country. This Greek bean recipe is inspired by the delicious traditions of Messinia, in the Peloponnese, where beans and greens are often cooked together with a generous amount of local extra virgin Greek olive oil, in healthy Greek recipes everyone loves.
Ingredients:
8 oz/225 g dried Greek giant or elephant beans picked over, rinsed, soaked overnight in water to cover, and drained
2 lb/910 g spinach trimmed, chopped, washed well
Salt
½ cup/120 ml plus 2 tbsp extra-virgin Greek olive oil
1 medium leek white and tender green parts, coarsely chopped and washed well
2 large onions coarsely chopped, or 5 scallions, white and tender green parts, chopped
½ cup/30 g snipped fresh dill
½ cup/30 g chopped fresh flat-leaf parsley
1 ½ cups/225 g crumbled hard Greek feta cheese preferably goat’s milk
2 cups/ 350 g peeled and seeded plum tomatoes canned are fine
pepper
1/3 cup/15 g coarse dry bread crumbs
Instructions:
Check out the detailed instructions for this recipe on my site:
A Meal in Messinia
Join me on My Greek Table, season 3, for a tasty Meal in Messinia, one of the most iconic places to live in the Mediterranean.
Greece Travel Video - Authentic Greek Food Cooking Class | The Planet D
An Authentic Greek Food Cooking Class with The Planet D
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↠Best Places to Visit in Greece:
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↠Epirus - The Best Kept Secret in Greece:
↠Greek Cooking Class
↠Best of Costa Navarino
↠Hiking Meteora
↠Awe Inspiring Meteora Greece
↠Island Hopping the Ionian Islands -
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Dave and Deb of The Planet D travel to Greece where they take an authentic Greek Cooking Class in Peloponnese's, Costa Navarino.
This location is an excellent alternative to the Greek Islands with all the beauty, perks, culture and history.
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Following the guidance of Loola and Anna, we made fresh home made pasta, Greek salad, and kolokithopita (it's like spanakopita only with zucchini).
It was a wonderful afternoon learning from the ladies communicating through broken English as we kneaded the dough, chopped vegetables and stuffed the pasta.
Best Places to Visit in Greece:
30 Fun Things to do in Athens
Epirus - The Best Kept Secret in Greece:
Greek Cooking Class
Best of Costa Navarino
Hiking Meteora
Awe Inspiring Meteora Greece
Island Hopping the Ionian Islands -
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