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athens snaps - and frozen yoghurt with greek olive oil 14 march 2012 apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post , i’m very grateful for your support. my trip to japan was a very emotional one, but i’m glad i went back to see what is really happening through my own eyes. it’s already been a year since the earthquake – some things are back to normal, but in most affected parts there are still thousands of people who need both short and long term support. i’m organising a japan fundraiser at the moment which i’m hoping to launch in april through my blog. it will be a raffle full of wonderful foodie prizes, so stay tuned and i hope many people can help to raise money for those who still need help. meantime, i’ve been travelling a lot for my work, and there are so many stories that i’d love to share here – hopefully i’ll get back into the habit of posting more regularly this year… i went to athens last autumn to shoot for a wonderful olive oil company called esti – i had been working with them for a while and the lovely owner george asked me to come and shoot around the city as well as shooting for his wife ada’s beautiful fresh hotel . it was my first time to visit greece and i only had a few days in athens – sadly when i was there, many strikes were going on because of the economic crisis, so i had to shorten my already shot stay otherwise i wouldn’t have been able to fly back :( there certainly wasn’t enough time to fully explore, but i really enjoyed staying in the city full of rich history, lovely people, and of course beautiful food. i was particularly excited strolling through the central fish and meat market which is just around the corner from fresh hotel – it was vast and great fun to explore. everyone at the hotel looked after me well, not to mention george, ada and all the people from esti. as well as devouring the old greek favourites such as souvlaki or greek salad during my stay, i came across a wonderful dessert at the restaurant in fresh hotel. the pastry used in the dessert was called kataifi which is like filo pastry but in vermicelli-like strands. it is often served similar to baklava , but i found that a little too sweet for my taste; at fresh hotel, they serve it with semolina custard inside, along with red wine poached pears and vanilla ice cream -it was divine. i asked the chef for the recipe which he kindly gave me – then ada also kindly translated it for me :) ada also bought me some kataifi pastry to take it back – i recreated it at home slightly changing the recipe by adding marsala poached pears and turron ice cream to go with it, it was really lovely. i’ll post the kataifi recipe sometime, but i wanted to share another recipe today that uses esti’s beautiful olive oil. a few years ago, george and ada bought the traditional olive oil company which was established in 1912, in kalamata – well-known as the region where the highest quality of greek extra virgin olive oil is produced. theirs has quite a distinctive aroma of apples and bitter almonds which i love, and when i tried frozen yoghurt drizzled with extra virgin olive oil and sprinkled with flaky sea salt at a restaurant in tokyo, i thought their oil would be wonderful for this. this is barely a recipe and you may be put off by the combination, but believe me, it’s delicious! the lightness of the yoghurt really brings out the flavour of the oil and salt. you can use any extra virgin olive oil, but be sure to use the best you have. the frozen yoghurt recipe is from david ‘s the perfect scoop – heidi also posted the recipe here . like heidi noted, i think the simplicity works best – you could add vanilla extract, but i prefer without for this. it’s also important to use good quality, whole milk greek-style yoghurt which is rich and much creamier than regular yoghurt. (if you can’t find greek-style yoghurt, you can strain the regular variety as heidi describes.) frozen yoghurt with extra virgin olive oil and sea salt 720g greek style yoghurt (or equivalent quantity of strained yoghurt) 200g caster sugar extra virgin olive oil flaky sea salt (i use maldon ) mix together the yoghurt and sugar until the sugar is dissolved and refrigerate for about an hour. churn in an ice cream machine according to the manufacturer’s instructions. serve with sprinkle of flaky sea salt and a drizzle of extra virgin olive oil. food - sweet places 61 comments permalink dear keiko, you came this close and you didn’t come to istanbul to visit us what a shame! :)) posted by aylin | 14 march 2012 # you make me want to rush to greece and eat some frozen yogurt too posted by breige | 14 march 2012 # fabulous photos of athens keiko. i have not tried this frozen yogurt dessert. it sounds delicious. posted by barbara | 14 march 2012 # this post is beautiful, and the perfect point of re-entry! the esti packaging is very attractive, i’d like to get my hands on some of it. and of course, you had me at the cat photos:) posted by emma | 14 march 2012 # your lovely photos transport me to athens, where i was born but had to leave shortly after my birth. thanks for the equally stunning food photos, and the easy recipe. will be on the lookout for more news about your japan fundraiser. posted by athena | 14 march 2012 # your pictures are enough to give anybody wanderlust. not that i’m not afflicted anyway. best luck with your fundraiser. i was in minami sanriku in october, and feel the affected areas still can use all the help they can get! posted by skye | 15 march 2012 # your photos are beautiful. i shall try esti next time i’m buying oil. and the frozen yoghurt photos are divine. looks like a great trip! posted by charlotte | 15 march 2012 # each and every of your posts is a precious gift for me. i’m quite excited that you plan to be posting more. i am lucky enough to have a fantastic olive oil made by my father in law. the combination does sound unusual, but i totally trust you, and i can’t wait to try this dessert to showcase the oil. posted by caffettiera | 15 march 2012 # welcome back keiko! glad to hear that things are getting better in japan. are you in bury for a while? if you have a tiny amount of time i’d love to meet up and have some advice from you. possible? francesca posted by francesca | 15 march 2012 # keiko, so good to see you posting again – fingers crossed for lots more beautiful travel posts this year, have missed your posts. posted by ksalty | 15 march 2012 # oh… those pictures made me feel nostalgic! last may i was on holiday in the greek islands, and i agree with you on all: beautiful landscape, very nice people and wonderful foods. i enjoyed dried fish, sea urchin and the famous greek yoghurt with candied fruit… i read your blog and i find it gorgeous, really. i can’t see the time to see your first spring posts. i whish you all the best! posted by dulcistella | 15 march 2012 # oh wow! we have a fabulous store that carries so many flavors of olive oil. i definitely have to buy some to try this. posted by sarah | 16 march 2012 # you managed to capture the beautiful parts of athens and show off a more calm and peaceful scenery than it actually is (i guess you know that already..). it’s a pity we loose all the beauties of greece because of the crisis that’s been on here so thank you for your shots =) hope you’ll visit us again soon when things will get better! greetings from crete, eleni posted by eleni | 16 march 2012 # i am from athens and i just love seeing your beautiful photos of my city, keiko! too bad you had to experience the infamous greek strikes. your photographs are breathtaking!! posted by magda | my little expat kitchen | 16 march 2012 # your pictures are beautiful as always… and i’m going to make some that frozen greek yogurt with olive oil tonight, yay! i was looking for some frozen recipe to celebrate my first real spring day, this is it! merci beaucoup *** posted by bonjourjuliette | 16 march 2012 # 写真本当

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