Cooking class of Paros - The Best from Greece


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Catagories: Cooking
Area: South Aegean, Cyclades, Paros
workshops held in Greece on the island of Paros


As a participant of one of the workshops you will learn to prepare a number of Greek dishes in a simple way , so it is easy to make them yourself at home.
You can find these recipes on our site.

The workshops will be held in Greece on the island of Paros.
The site is an ancient Greek farm.
Cooking will take place indoors but we will eat outside.
Because of its unique location you will have a beautiful view of the environment.


There is no fixed date for the workshops, we will try to accommodate you as much as possible.
Number of participants for these workshops will be up to six persons.
There is also room for 'dinner-only' people.


Prices for 2010 are:
Workshop Dinner: 80,- euro per person.
1 day workshop: 100,- euro per person.
2 days workshop: 180,- euro per person.
Diner-only: 17,50 euro per person.

If you are interested in one of our workshops, please contact us by
e-mail: info@greekcookingworkshop.com and please indicate date, number of persons and which workshop you would like to attend.


Every day a number of boats will leave for Paros from Athens, Mykonos and Santorin.
There is also the possibility to fly from Athens to Paros on a local flight.

 

For a pleasant stay in Aliki on the island of Paros one of the following accommodations would be a good choice:
Ikia Studio's
Villa Konitopoulos
Marias Vlillage

These accommodations are located in the pretty fishing village of Aliki and they all have very beautiful and tastefully decorated rooms.
The combination of a workshop with a stay in either Ikia Studios, Villa Konitopoulos or Marias Village ensures an enjoyable holiday on the island of Paros.
However, you have to book your accomodation yourself!

For a complete package of workshop, acommodation, transportation (on Paros only), meet and greet at port and breakfast,.

Dinner workshop:

As the name suggests, during this workshop only dinner will be prepared.
This one is also the shortest of the three workshops.
The purpose of this workshop is to learn how to prepare various Greek dishes in a short time.


Nevertheless, this workshop offers you a vast variety of dishes.
After preparing the dishes we will have dinner, along with several guests, during which we will enjoy the food, the view and the ambiance.


Depending on the season, the workshop will start around 15:00 hours.
Dinner will take place approximately at 20:00 hours.


We will make the following dishes in this workshop:
Main dishes, like:

* Keftedes of minced meat: seasoned meatballs in tomato sauce.
* Papoutsakia: eggplant stuffed with minced meat, tomato, onion and various spices.
* Briam of okras: Briam is a dish of vegetables which changes during the season depending on what is available.


Side dishes, like:

* Keftedes of zucchini: soft balls of fried zucchini.
* Marouli: marouli is a Greek lettuce.
* Stuffed mushrooms.
* Patates gigantes: large pieces of potatoes fried in olive-oil
* Rice with garlic and oregano.


We will use the following ingredients during the workshop: tomato, onion, zucchini, eggplant, olives, feta, flour, eggs, minced meat, okras, marouli, potatoes, rice and bread.


We will use the following herbs during the workshop: garlic, oregano, cinnamon, clove, salt, mint, olive oil and lemon.


You can find all these recipes on our website in order to enjoy on beforehand what to expect

On your request we can accommodate the workshop to your wishes, e.g. vegetarian, no dairy products, etc.
However, please let us know well in advance!

1 day workshop:

During this workshop you will learn to prepare a large number of Greek dishes for lunch as well as dinner.


We will start the workshop approximately at 11:00 hours.
First we will make a lunch.
Lunch will take place approximately at 13:00 hours.


The dishes for lunch are:

* Greek salad: a Greek farmer salad with tomato and cucumber a.o.
* Tzatziki: a salad of cucumber, yogurt and garlic to dip your bread for instance.
* Skordalia: a 'dipsalad'' of potato and garlic.
* Keftedes of dill: fried dill croquettes.


After this joint lunch there is time to relax, like reading, walking, etc.
We also can go for a swim if people want to.
After lunch we will resume the program at 15:00 hours.
Dinner will take place approximately at 20:00 hours.


The dishes for dinner are:
Main dishes, like:

* Keftedes of minced meat: seasoned meatballs in tomato sauce.
* Papoutsakia: eggplant stuffed with minced meat, tomato, onion and various spices.
* Briam of okras: Briam is a dish of vegetables which changes during the season depending on what is available.


Side dishes, like:

* Keftedes of zucchini: soft balls of fried zucchini.
* Marouli: marouli is a Greek lettuce.
* Stuffed mushrooms.
* Patates gigantes: large pieces of potatoes fried in olive-oil.
* Rice with garlic and oregano.


We will use the following ingredients during the workshop: tomato, onion, zucchini, eggplant, olives, feta, flour, eggs, minced meat, okras, marouli, potatoes, rice and bread.


We will use the following herbs during the workshop: garlic, oregano, cinnamon, clove, salt, mint, olive oil and lemon.


You can find all these recipes on our website in order to enjoy on beforehand what to expect.
On your request we can accommodate the workshop to your wishes, e.g. vegetarian, no dairy products, etc.
However, please let us know well in advance!

2 days workshop:

First day:
We will start the workshop approximately at 11:00 hours.
First we will make a lunch.
Lunch will take place approximately at 13:00 hours.


The dishes for lunch are:

* Greek salad, a Greek farmer salad with tomato and cucumber a.o.
* Tzatziki: a salad of cucumber, yogurt and garlic to dip your bread for instance.
* Skordalia: a 'dipsalad' of potato and garlic.
* Keftedes of dill: fried dill croquettes.


After the joint lunch there is time to relax, like reading, walking, etc.
We also can go for a swim if people want to.
After lunch we will resume the program at 15:00 hours.
Dinner will take place approximately at 20:00 hours.


The dishes for dinner are:
Main dishes, like:

* Keftedes of minced meat: seasoned meatballs in tomato sauce.
* Papoutsakia: eggplant stuffed with minced meat, tomato, onion and various spices.
* Briam of okras: Briam is a dish of vegetables which changes during the season depending on what is available.


Side dishes, like:

* Keftedes of zucchini: soft balls of fried zucchini.
* Marouli: marouli is a Greek lettuce.
* Stuffed mushrooms.
* Patates gigantes: large pieces of potatoes fried in olive-oil.
* Rice with garlic and oregano.


Second day:

During the second day of this workshop we will raise the bar and we will make some dishes which are more difficult to prepare.
We will start this 2nd day at 10:00 hours.
The following dishes will be prepared for lunch:

* Melitzana salad: a salad of fried and smoked eggplant with garlic.
* Fava: dip of yellow split peas.
* Fried zucchini.
* Bread with oregano.


Just like the first day, after lunch, we will have time to relax,
We will resume the program at 15:00 hours.

 

The dishes for dinner will be:
Main courses, like :

* Stifado: a meat dish with small onions.
* Stuffed peppers.
* Youvetsi: a meat dish with orzo rice.

Side dishes, like:

* Dolmades: stuffed grape leaves.
* Marouli: marouli is a Greek salad.
* Stuffed onions.


We will use the following ingredients during the workshop: tomato, onion, small onions, zucchini, peppers (pointed pepper), grape leaves, fava beans, eggplant, olives, feta, flour, eggs, mayonnaise, minced meat, beef, okras, marouli, mushrooms, potatoes, vinegar, yogurt, rice, orzo rice and bread.


We will use the following herbs during the workshop: garlic, oregano, cinnamon, nail powder, salt, mint, olive oil and lemon.


You can find all these recipes on our website in order to enjoy on beforehand what to expect.


On your request we can accommodate the workshop to your wishes, e.g. vegetarian, no dairy products, etc.
However, please let us know well in advance!

Slow cooking:

History of Greek oven dishes.

In the past in Greece many houses did not have an oven. Very often the only oven available for baking was at the local bakery. This was a clay oven heated by a wood fire. Heating the oven took several hours to complete. A large fire was made inside the oven using twigs branches and larger pieces of wood.
After 3-4 hours of burning the temperature inside the oven reached several hundred degrees Celsius.

When the heating was completed all the ash and bits of left over wood were removed and the oven made clean for baking to begin. First the cake was baked as this needs a very hot oven. Then the bread was baked, when this was finished the temperature of the oven would be slightly above 100 degrees Celsius.

The oven dishes were prepared by the local woman at home using uncooked ingredients. The dishes were taken to the bakery and placed in the oven. The cooking time for the dishes was between four and vive hours. Then the dishes were removed from the oven, taken home eaten and then the people took their afternoon siesta.

I have spent several years developing a technique witch achieves similar results to those from the clay oven. In my workshops I teach these methods to my students so they can use them at home.

The first method uses the stove with the flame turned very low and a thick tile of marble placed on top of the burner. This acts as a heat distributor (simmer plate).


The second method uses a regular oven with the thermostat turned to just “ON”. This is usually enough heat to cook slowly so do not preheat the oven to 100 decrees or more.

Please note that food cooked by these methods should take between two and four hours. The taste of the food comes from the slow cooking. You can cook the dishes faster but you won’t get the true flavour of the Greek oven dishes

Eddy

Introduction:

We are Eddy and Louise and for a couple of months each year we live on the island of Paros, in a traditional old Cycladic farmhouse, in the mountains. It’s very guiet there and the views are breathtaking.
From our house we can see the islands to the south of Paros and every evening we see the sunset over Antiparos and Syfnos. It’s a place where you can come to completely relax.
Around the house there is room for many people to eat, so we often invite friends for dinner.
Afterwards many of them ask: “We enjoyed the meal very much Eddy- HOW do you cook like that?”
I used to answer “just put some onions and other things in a pan with garlic, oregano, salt and olive oil and in a couple of hours it’s ready” but then I realised that this was no way to treat my friends – their questions were meant seriously and I wanted to answer them properly.
I began to write down the recipes and added some pictures to make them even clearer.
Because of the limited cooking equipment I have - just a very few pots and pans and a gas stove with two burners - I taught myself a special way of cooking. It’s difficult to make te recipes stable, but in most cases I found a good way to do it. I sent those recipes to our friends and, encouraged by their enthusiasm, I decided to publish them on an internet site, making them available for a bigger audience.
It’s not my intention to write a new Greek cookbook. These recipes have evolved from how I personally feel about Greek food and how it can prepared in a simple way with the materials I have available The recipes are tradidional Greek but I have adapted them to MY special way of non-traditional cooking.
If by any chance you are coming to the island of Paros, and are curious about eating or cooking one of my meals, please feel free to call us to make an appointment.

 

 

 

 

 

 

 

 

 

 

 

Cooking class of Paros workshops held in Greece on the island of Paros
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