Traveling is the greatest inspirational experience to me. Nothing compares with a walk along new streets where I can cheer new habits, culture and languages. In the name of the adventure, I am ready to adapt myself to different rhythms, customs, rules. Last but not least, to new foods.
I am happy to face the unknown, to wonder around the alleys of a new town, to try new dishes and different flavors. I do not belong to that “category” of people that keeps hitting the safe route when on holidays. There’s so much variety in the world to get stuck with something in particular. Not while travelling, at least. To get the most out of my trips I need to swim in a pool of new things, soak in them and bring back home – to the surface – a new me. Travelling is the way I renew myself.
And, to some extent, I even renew my culinary repertoire, my home cooked food.
During my trip to Greece, I delved many spoons in delicious traditional Greek dishes, I delighted my palate with unprocessed flavors, rustic and virgin as the olive oil this beautiful country produces. Everything had that degree of authenticity to conquer my taste and make me think “I’ll make this as soon as I get home”.
Where do I start from? I enjoyed a Greek salad almost everyday, I started my mornings with tiropita in all its versions, I longed for feta in phillo pastry, I loved the milky softness of Galactoboureko. No doubt I am going to blog about all these recipes soon!
To begin with, here is a recipe inspired by Gemista, Stuffed Tomatoes often accompanied with baked potatoes. What makes the difference here is the “dhiosmos” – mint, that is – a herb widely used in the Greek kitchens.
I treasured many things during my trip and this recipe is little piece of my journey, a memory that I can bring to the table whenever I want to.