Silver Travel Cook Club - August 2019

Travel Editions Recipe of the Month

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Silver Travel Cook Club

Travel EditionsThis month we’re going Greek and you could win a copy of The Real Greek recipe book by Tonia Buxton, and explore the wonders of Greek food in your own kitchen. 

It’s the middle of the summer, and where better to go to enjoy the taste of sunshine than on the beautiful island of Crete? Our partners at Travel Editions have consulted local restaurateur Stelios and he has suggested two of his favourite recipes. 

SteliosStelios hosts the Travel Editions Culinary Crete Escorted Tour which celebrates the food, wine and culture of a very traditional Crete. You’ll find his passion for this island is irresistible as you taste gastronomic delights, take part in a cookery lesson, learn about local produce and experience the local way of life. This adventure isn’t just for ‘foodies’ but for anyone with a love of all things Greek.

Recipe: Boureki (baked potatoes and courgettes with mizithra cheese)

Ingredients (8-10 portions):
  • 1 kilo potatoes peeled
  • 1 kilo of courgettes peeled
  • 500gr of mizithra cheese (a soft Cretan cheese)
  • a few sprigs of mint
  • 1 large glass of olive oil
  • salt and pepper


BourekiSlice the potatoes and the courgettes thinly into rounds. Keep the slices of courgette thicker that the potato. In a bowl mix them up with some olive oil, salt and pepper and lots of chopped fresh mint. Add mizithra cheese, about half a kilo. Mix it all up together with a little bit of water and put into a large baking tin that has been pre greased with olive oil. Bake in the oven with foil on top for approx. 45 minutes then take the foil off and let it brown for about 15 mins. It is ready when the potatoes and the courgettes are soft.

Recipe: Yemista (stuffed tomatoes, peppers and courgettes)

Ingredients (8-10 portions):
  • 1 kilo tomatoes (in room temperature)
  • half kilo green peppers
  • half kilo courgettes
  • 1 bunch fennel
  • 1 bunch parsley
  • few sprigs of mint
  • 1 and a half cups of risotto rice
  • 2 big onions
  • 1 cup olive oil
  • salt, pepper and oregano


YemistaCut the tip off the tomatoes and put aside. Scoop out insides of tomatoes and put in bowl and mix the chopped onions, fennel, mint, parsley, rice, salt, pepper, oregano and a little bit of olive oil. Cut open the peppers and the courgettes and scoop out insides - discard. Fill the tomatoes and peppers and courgettes with the rice mixture but only 3 quarters full as it expands as it cooks. Put the tops back on the vegetables and place in a baking dish side by side so that they are all standing up. Put a little water in and olive oil and bake in oven for approx. half an hour at 250°C.


The Real Greek by Tonia BuxtonHow to win a copy of The Real Greek

Simply add a comment below about your favourite Greek meal, and where you ate it. Was it a Mama Mia moment on an Aegean island, or was it a little closer to home? The best entry will win a copy of this lovely hardback book.

Read more about all of our Silver Travel Cook Club recipes.

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Other Members' Thoughts - 9 Comment(s)

  • Hardyplant
    3 days ago
    Very difficult as we've been to Greek islands quite a lot and love all the food but I think the best was in Samos; there's an amazing restaurant called Stella at Balos Beach. This is the name of the Cypriot lady who started it in 1987 and when we visited in 2014 she was still running it with her son Kyriakos, who also cooked and baked break every day, and her husband, Nikos, who grew the organic fruit and vegetables in the garden. Everything was wonderful but favourite starters were feta and tomatoes baked in the oven served with green salad with dill or saganaki cheese rolled and stuffed with tomatoes and baked, and mains were chicken and potatoes with lemon (from the garden) slow cooked in the oven. We ate there every day for a week, sometimes twice a day. It was wonderful.
  • Juniper
    4 days ago
    I love Crete and have been many times. The food is amazing so difficult to pick one, but a lamb souvlaki with Greek salad, followed by Baklava
  • Ozdevon
    6 days ago
    Although I do not have a sweet tooth I cannot resist baklava; what exotic flavours. But there again with all the fresh produce in Greece I am always up for exploring new foods.
  • Kittyme
    7 days ago
    Although, nothing beats the taste of my mum's Greek cooking. When on holiday, I just love to have a traditional Greek salad it always taste so much better, together with home made bread and fresh grilled fish served by the sea side tavernas. I'm in food heaven!!!
  • Clive-Gerrard
    8 days ago
    I Had a simple Greek salad in Santaorini. Just fresh vegetables, feta, olive oil and a glass or two of Ouzo. Don't always need a fancy recipe to eat well!
  • DRSask
    10 days ago
    There are many very good Greek restaurants in Regina, Saskatchewan. The Diplomat, The Lakeshore and The Cottage to name a few that I used to frequent when I lived there. However, in the late 80s or early 90s, I’m not sure exactly when, there used to be a Greek restaurant downtown, where the Rooftop Bar and Grill now is. They had murals on the wall to give you the impression of being on a Greek Island. The one dish I remember the most is the chicken livers. Back then it was practically impossible to find a restaurant that served chicken livers but this place had them and they were delicious; tender and slightly pink with just the right amount of garlic and lemon. I was used to having them with onions and gravy at home, but this dish was new and tantalizing.
  • Eeyorebev
    13 days ago
    we have recently had a great Greek meal at a lovely little dog friendly restaurant called meze in Ellesmere Shropshire - stuffed poussin with lemon scented potatoes.
    Sounds like this book has some lovely recipes to bring back memories of a beautiful sun drenched country.
  • Eeyorebev
    13 days ago
    Greek food is not appreciated enough. It is truly the food of the sun.
  • GBG
    14 days ago
    We have not been to Greece but I cook Greek food at home and dream I am there. Will be trying out the recipe above with the courgettes as we have so many growing in the garden at the moment. Just need a warm evening to sit outside and a glass or two of Ouzo.