SUNDAY DINNER WITH A GREEK FAMILY

If the Greek family had a "Trademark", it would be a family around a well-set table that does not fit the food made by mom. The most emblematic habit of Greek families, the Sunday table, is one of the most beautiful memories that each of us carries.

It is there that the family will gather, where everything will be said, where family relationships will be rekindled and people will come closer, gaining a beautiful, timeless feeling. At the Greek Sunday table.

The Sunday table is a habit of the "old" that became a tradition, an informal custom with a value that is preserved to this day. Given that free time has now dwindled, getting the family together becomes even more important

At the Sunday table, family and food traditions come together to remind us of our roots.

It is like a small celebration, to celebrate the people we have next to us with recipes and flavours that require art and mastery!

It is not only mom's cooking skills that she does her best (so as not to leave anyone complaining), that make the food so delicious, but also the communication and cooperation between family members.

From setting the table, serving to picking, everything is done by everyone, for everyone.

The Sunday table is the most beautiful family habit bequeathed to us by the Greek tradition

As loaded with concepts and obligations as everyone's schedule is on other days, Sundays can be loaded with beautiful family moments

The Sunday table keeps the customs and traditions of each region warm, it is the day when Greek cuisine wears its festive clothes and all of Greece gathers around a gastronomic table

Greek Salad

Ingredients

200g of feta, (one block)

3 g dried oregano

2 g of freshly ground black pepper

1 pinch of chilli flakes, (optional)

60g of extra virgin olive oil

1/2 red onion

250g of tomatoes

100g of cucumber, (optional ) baby cucumbers

50g of pitted Kalamata olives

Marinated feta

Begin marinating the feta. Leaving overnight will result in the best flavour. Take a container that will fit the feta in it snuggly, and add the herbs, pepper and lemon zest. Drizzle in the oil, stir then add the feta and rotate to cover and distribute the herbs. Leave to marinate in the fridge

200g of feta, (one block)

3gr dried oregano

1g of freshly ground black pepper

60g of extra virgin olive oil

Finely slice the red onion and place it in a bowl of cold water to crisp up

To assemble the salad, slice up the tomatoes into wedges and slice the cucumber into 2cm pieces Toss with the olives and drained onions

250g of tomatoes

100g of cucumber, (optional) baby cucumbers

50g of pitted Kalamata olives

Use some of the infused oil from the feta to dress the salad and transfer to a serving platter Serve with the feta on top and drizzle with a little more of the oil

Greek Honey Cake

Honey cake

120g of unsalted butter

330 g of honey, plus 20g extra for drizzling

3 eggs

250g of plain flour

1/2tsp bicarbonate soda

1/2tsp baking powder

120g of Greek yoghurt

Whipped yoghurt

120ml of double cream

50g of Greek yoghurt

2 tbsp of icing sugar

To serve

400g of strawberries, hulled and halved

Method

Line a 25cm cake tin with baking paper and preheat an oven to 180°C/160°C fan

Add the honey and butter to the bowl of a stand mixer and beat together. Continue mixing and add in the eggs one at a time.

Once they are all incorporated, gently fold in the flour, bicarbonate of soda and baking powder, trying not to knock any of the air out.

Finally, fold in the yoghurt, then carefully pour the mixture into the lined cake mould. Bake the cake for 30-40 minutes. You can tell it’s cooked through by placing a toothpick in the centre of the cake – it should come out clean

While the cake bakes, make the whipped yoghurt Whip the double cream and icing sugar together until nice and thick – around the soft peak stage Fold in the yoghurt and set aside

When the cake is cooked through, remove it from the oven and leave it to rest for 1 hour in the mould Once completely cooled, lift it out and cut into 8 even portions

Divide between 8 plates, drizzle with a little extra honey then serve with a dollop of whipped yoghurt and plenty of strawberries