Friday, 24 May 2013

À La Grecque: Our Greek Table by Pam Talimanidis

À La Grecque 
Our Greek Table
by Pam Talimanidis

Hardcover, 240 pages

Pam Talimanidis is one of the masters of simple and delicious Greek cooking. Inspired by her husband’s Greek heritage and his home village of Polypetron, Pam has gathered an array of recipes, both traditional and modern, which showcase the incredible flavours of the cuisine. This is Greek food at its best.

This is another one of those marvelous cookbooks that is part recipe collection and part love story to the featured country. Pam met and fell in love with a "mad Greek" when she was still in school. He, and her beloved mother in law, taught her the beauty and simplicity of Greek cooking. They ran one Greek restaurant for 30 years, then opened up another. In the off season they travel to Greece to live simply. Greece and Greek foods are Pam's passions and her love for both of them come through on every page.

Contents Include:
Yiayia Soups
A Greek Wedding: Mezze
Village Life: Salads and Vegetables
Kosta: Fish and Seafood
Connected to the Land: Meat and Poultry
The Little Extras: Sauces and Accompaniments
Easter: Breads and Pastries
Our Parallel Lives: Desserts
A Piece of Paradise: Afternoon Tea
Eating the Greek Way
The Greek Pantry

The recipes are simple and elegant without being too cheffy and the photos of both the food and the country are stunning. 

Long yellow peppers stuffed with feta
originally published by
This tasty lunch dish is very easy to prepare. The sauce that forms in the pan from the cooking juices and feta is delicious mopped up with some bread. Choose large, mild Hungarian peppers about 20 centimetres long.

12 yellow or red peppers
1kg feta cheese
4 ripe tomatoes, sliced
freshly ground black pepper
190ml extra virgin
olive oil


Preheat the oven to 180C and lightly oil a baking tray.

Slice the stem ends off the peppers and use the point of a sharp knife to scrape out the seeds inside, keeping the peppers whole.

Cut the feta into pieces about two centimetres by two centimetres by eight centimetres. Don't worry if it crumbles. Push a piece of feta inside each pepper, inserting it as far as you can.

Lay the peppers flat on the baking tray so they fit snugly together. Top with slices of tomato and pepper.

Drizzle with oil and bake for 50 minutes or until the peppers are lightly coloured.

Serves 4