As a child my Yaya and Mum would always do the cooking for me. But on occasion I would venture into the fridge myself to make a sandwich. I remember opening up the feta tub and finding tzatziki, or opening the margarine and finding olives! It was always this way. There were times when I thought I had it sorted. I would open the margarine in search of olives, but NOPE it was margarine again.
Nothing was wasted, food or containers. Bread was never thrown away, and stale bread was always used to make dip or soup. If we couldn’t eat it, it would be fed to the chickens.
Taramasalata dip is made using stale bread which is soaked, squeezed and blended into an emulsion using olive oil, similar to mayonnaise but without the eggs.
One of my favourite sides to fish, which can also be used as a dip, is Skordalia. It’s like garlic mash! Made with garlic and a starchy base, the most common version is potato Skordalia (served warm alongside seafood is dreamy!). This recipe uses chestnuts, adding another dimension to the flavour.
At the moment I have some Skordalia, sitting in an old feta container in my fridge!