As clean white linens blow in the warm breeze behind me, I sit at this bar in the middle of an orange grove chatting with Ingrid. She tells fascinating stories of her childhood and how she would come to Greece every summer from Germany by way of trains. She tells of how she and Jorgos fell in love. She hands me a bottle of their olive oil pressed from trees right here on this Peloponnese plantation where travelers from all over the world come to escape. Nearby, kittens lay napping after a morning of play in the orchard. Jorgos is happily singing as he mixes his frappe and once in a while she pauses her story telling and sings along with him and the Greek song coming from the speakers of this tiki style outdoor bar. She is sharing recipes with me and between giggles and scribbles and sips of wine, I take notes on how to make her Walnut Pesto, Stuffed Tomatoes, Tzatziki and Skordalia. Occasionally, other Bungalow guests shuffle in from their various tours; some have spent the day at the Lion’s Gate (which I still need to share with you!) and others have been window shopping along the pedestrian zone of Nafplion. Savannah and Charlotte return from the beach with their new friends…Making friends is very easy in Tolo.
Isn’t it perfect??! I know… But I just want you to have these 2 wonderful recipes today that Ingrid gave me during that very special time.
Skordalia (aka skorthalia)
This is a wonderful garlic spread served alongside grilled fish, lamb, roasted beets or with some crusty bread in Greece. Some versions call for potatoes instead of bread, but Ingrid says bread. It is Kala!! (that means good in Greek)
- 8 slices of White Bread (crusts removed) – OR 2 large Potatoes
- 5-6 Cloves of Garlic (minced)
- 1 Tbsp. Mayo
- 3/4 cup Almonds or Walnuts
- 1/2 cup olive oil
- Kosher or Sea Salt to taste
- 1/2 cup water
- 5 Tbsp. Lemon Juice
- 3 Tbsp. White Wine Vinegar
- 1 egg yolk (optional)
- 2 Tbsp. Fresh chopped parsley
- Black Pepper to taste
First soak the bread slices in water. Squeeze the water out and pulse this with a food processor or blender. Add the garlic, almonds, mayo, lemon juice, olive oil, egg yolk (if using), white wine vinegar, and parsley. Mix well. Salt and pepper to taste. If you swap the bread for potatoes, boil and peel before mashing together with the other ingredients.
- 3 Cloves of Minced Garlic
- 1/3 Cup finely chopped Walnuts
- 1/2 Cup Olive Oil
- 1/2 Cup Parmesan (shredded)
- 2 Cups of Freshly Chopped Basil (or a mix of fresh basil and parsley if you don’t have enough basil)
Mix all the ingredients together (food processor works well but just chop it good by hand if you don’t have a food processor) Add Salt and Pepper to taste. Ingrid also recommends a dash of sugar.
I made this a couple weeks ago and made extra to have for the week ahead. Its great to have in the fridge for a quick weekday meal!
Slice some Zucchini…
and create yummy appetizers with this pesto! I layered some quinoa and pesto with the zucchini slices, course salt and pepper and parmesan…yum
Put little mounds of pesto on Chicken and Mushrooms in a baking dish for a tasty dish… Cover and Bake and serve over your favorite pasta!