Hello and welcome!
I’m Makos. I was born and raised in the island of Crete, Greece. Crete is a beautiful island and the fifth-largest in the Mediterranean Sea. From my early years, I learned to appreciate the value of the Mediterranean diet, which is considered to be one of the healthiest diets in the world! In my everyday food, I like to use local, seasonal vegetables and fruits, a lot of herbs and spices and of course olive oil! I believe that when we cook our own meals we know exactly what we put inside our body, so we have better control over our health and general physic.
I grew up in a home where food played a major part in every big event and occasion. I still remember scenes from our kitchen: my mother and grandmother, wearing their aprons, kneading doughs among bags of flour, making cookies, filling with goodies all sorts of pans and then throwing them in the hot oven. Other days I remember them going back and forth with spatulas, spoons, and knives on hand, tirelessly chopping vegetables, greens and fruits and cooking traditional Cretan foods with great dexterity, just to make the whole family happy. So, it’s no wonder I ended up, years later, posting recipes on this blog!
Two of the things I love the most are the smell of a yeasty dough while it rises and the taste of a freshly baked bread. Oh, and chocolate…
I consider cooking to be a form of contemporary art. You can make great things that look good, smell good, taste good and make you feel good after you eat them. Other times, cooking acts like a therapeutic treatment for my soul: it helps me calm, lets me be absorbed in my thoughts and get in touch with my inner self (hope this doesn’t sound too weird). So join me for some cooking therapy!
What you’ll find here: Well, a little bit of everything… I try to be focused on the Mediterranean cuisine (it’s my background after all!), one pan recipes, healthy or healthy-ish dishes and some gluten-free, vegan or vegetarian recipes. But sometimes I just can’t resist to a well-cooked roast chicken or some one pan Greek mini meat loaves with potatoes!
Also, I am the proud owner of an always hungry parrot!
Some additional notes:
- Please read the entire recipe (ingredients + method) before start cooking! Make sure you have all the ingredients, utensils and time at your disposal.
- In some recipes – like this mushroom risotto – cooking time and liquids required will depend not only on the type of the ingredients, but also on the type of the pot used (a pot with a large surface will result in liquids to evaporate more quickly) or the amount of heat during cooking (among other factors). This means that you’ll have to judge for your own when your food is perfectly cooked. It’s OK! You will know.
- In most recipes, the quantities of salt and pepper are based on personal preference. You should always taste your food and adjust salt accordingly. The salt I use is finely ground sea salt which means that if you use coarse salt you may need to increase the quantity a little bit.
- Use freshly grated pepper!
- Whenever you can, fry your potatoes in olive oil!
Some of my most favorite recipes:
Chocolate covered honey cookies (no butter, no eggs, no dairy!!!)
Mom’s spaghetti bolognese (can’t say enough about this one…)
Please, before using any images or recipes from this site contact me for permission.
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